Super Cooking (Recipes, Menus, Food & Wine)

[Magsåvningsreserven]

I fucking love chickpea-oriented dishes.

so underused. so underutilised.

[Hobby_Cooker]

Hello guys,

I have a problem. I want to learn to cook and need some good recipes to surprise my friends and my family.

I tried out a lot of recipes but none convinced me so I ask you whether you know some books with good cooking recipes and instructions.

I would be thankful for every good hint.

Best regards,

Hobby_cooker

[haploid]

4zN6mEQ8m9A

hope this helps!

[ohsnap]

^ that's if you're cooking an appetizer

if you want a fucking feast, this is what you need:

I8ZkKv28ex8

[evisu 2000]

yo i'mma make a fish chowder tomorrow

should i use milk? cream? half n half? evaporated milk?

or should i make a red one

wtf

[blm14]

i usually use heavy cream that has been heated slowly and reduced by about a third. Make sure there's nothing to acidic in your liquid or the dairy will curdle.

[youkinorn2]

Quit my job a few weeks ago to pursue cooking as a career (also, my job sucked). Think I have my first gig lined up as of today.

Been cooking a lot since I've been unemployed. Also been playing with lean dough breads. Just straight 100-60-3-2 bread, more or less. This loaf would have been really nice looking, but I made the scores a little too close together. Crumb was still pretty nice, though.

(also, tinypic makes my photos look like garbage)

Edited December 17, 2011 by youkinorn2

[Gecko]

That looks and sounds great, although that chorizo is interesting, looks more like a cooking sausage, is it specifically cooking chorizo or something?

[Solix]

Looks to me like it's just still in the casing.

[Gecko]

Is it uncured? Because the casing of a cured/partly cured chorizo isn't usually so seethrough that's what I really meant (well that and the fat dice looks fine)

[youkinorn2]

Don't really do much pastry, but thought I'd make a buche de noel (log-shaped cake always makes me laugh) for a potluck with some friends. Followed this recipe from Saveur: http://www.saveur.com/article/Recipes/Buche-de-Noel/1

[Magsåvningsreserven]

i'm sure it tastes nice, but right now it's making me feel sick fml i wish i didn't eat this crap concept.

+

right now i just put some brown lentils to soak, gonna leave them 12+ hours and try to make that bombastic dal tomorrow not sure if it's worth taking pics because it's easy as fack.

[youkinorn2]

made dinner for a few friends (picture is a friend's, not mine)

Roasted vegetables, citrus, bacon, maple yogurt.

Halibut, lentils, cauliflower purée and foam, chorizo, brussels sprouts, brown butter vinaigrette, hazelnuts, shiitake powder.

Apple fritters...Thomas Keller recipe

Edited January 16, 2012 by youkinorn2

[mago_san_2d_god]

gunna make some takoyaki tomorrow, will post recipe when that time comes

[t3hcoke]

i'm sure it tastes nice, but right now it's making me feel sick fml i wish i didn't eat this crap concept.

+

right now i just put some brown lentils to soak, gonna leave them 12+ hours and try to make that bombastic dal tomorrow not sure if it's worth taking pics because it's easy as fack.

post a recipe?

[Crat]

Recipe given to my by a friend; I tried it a few weeks ago.

Take a large piece of beef; approx. 120grams per person. Don't carve.

Rub the meat in with:

garlic slices (a lot!)

rosemary

sea salt (1/10 the weight of the meat)

Wrap everything up in cling film and punch a few small holes in one side.

Store in the fridge in a large tupperware box for at least 5 days. Turn and remove excess moisture twice daily.

Take out of the fridge half an hour before serving. rub of all salt and herbs thoroughly but don't wash them of under a tap. Cut into 5mm slices and serve with aceto syrup, roast almond flakes, rucola and black currants.

You may want to trimm the edges a bit as they can become a litte too salty.

C'est toute!

A week later

Edited March 27, 2012 by Crat

[youkinorn2]

bresaola in its infancy

[mq007]

^^ oh shit, man that is so good. I just ate and I already feel hungry.

[Crat]

bresaola in its infancy

Yup, a real bresaola would be a bit hard to make in student house.

[sawyer]

Picked up Plenty: Yotam Ottolenghi the other day. Great looking stuff, I can't wait to try a few of the recipes. I've been on the lookout for "best" or "essential" cookbooks as well, any recs? I'm also looking around for books specializing in ethnic/geographic areas, or highly unusual/unique cookbooks.

Finally, I'm sure people here know about foodgawker ? If you have any blogs/sites to share, please do.

[youkinorn2]

On Food and Cooking is my recommendation for "essential."

[epitaph220]

made some sally lunn bread, delicious.

[youkinorn2]

spring in my bowl. pea puree, ramps, favas, etc...