Super Cooking (Recipes, Menus, Food & Wine)

[blm14]

hrm, pickled lemons are a subcontinent/iranian plateau/arabian peninsula deal. Unless you learned it from someone, I'm guessing you're from that general southern/central asia/middle east area?

[sybaritical]

Naw, I'm totally northern European.

It's a strange one, though. Judging by my complexion and colour my ancestors probably terrorized each other with the severed limbs of hapless roman soldiers when they weren't playing football with their heads, but I have a strange understanding of SE Azn foodage and can squat for hours.

[edmond]

nah i think your filipino

[sybaritical]

knowing you, somehow I doubt that's a compliment.

[dismalfuture]

I started flashing on my chicken creation during a taxi ride daydream today, and i have to warn you guys that you will need to bring A games or not even bother for Wednesday...

[sistersuzie]

Can't.

I don't eat chickens anymore.

apparently you could get impaled in some countries for such crime!!! :eek:

[youkinorn2]

Sorry this isn't on the chicken tip, but cooked it tonight and thought I'd take some pictures. Got some center cut, bone-in, pork chops from the farmer's market.

Seared with just some salt and chile powder.

Then sauted some onions in the rendered fat, and put the chops back in the pan and roasted them with some sweet potatoes and ping tung eggplant. Right before they were done, I glazed the top with some peach butter/jam type stuff and put them under the broiler to get a nice crust. Pan sauce to finish it off.

sorry for the...um..."rustic"...plating. I was hungry.

[akuma no uta]

may have to skip on this week (peasant as fuck concept) but i had some great ideas for some southern shit

[readytoignite]

Sorry this isn't on the chicken tip, but cooked it tonight and thought I'd take some pictures. Got some center cut, bone-in, pork chops from the farmer's market.

[...]

Then sauted some onions in the rendered fat, and put the chops back in the pan and roasted them with some sweet potatoes and ping tung eggplant. Right before they were done, I glazed the top with some peach butter/jam type stuff and put them under the broiler to get a nice crust. Pan sauce to finish it off.

was it actual fat that was rendered or did you make the protein expel its juices? usually with pork chops you would have to do sous vide or brine to retain enough moisture to make it palatable.

also peach on top of sweet potatoes is overkill but if you enjoyed it i can't hate on that.

[youkinorn2]

was it actual fat that was rendered or did you make the protein expel its juices? usually with pork chops you would have to do sous vide or brine to retain enough moisture to make it palatable.

also peach on top of sweet potatoes is overkill but if you enjoyed it i can't hate on that.

There were some big pieces of fat on the edge of the chops I trimmed off and melted down to saute the onions in. Maybe rendered wasn't the right term? I think it is, though.

I would have brined the chops ideally, but they didn't finish thawing in time, and I wanted to eat them tonight. They weren't quite as moist as would have been perfect, but they were far from being unpalatable.

The peach glaze was just a little bit on top of the chops to give it some sugar to caramelize and add a bit of different flavor. Nothing was overly sweet, don't worry.

Chops are also great in a slow cooker to help them stay moist...but like I said...wanted them tonight.

[mrchariybrown]

although I won't be in it, I'm really excited about seeing what everyone brings to the table this wednesday

I'm prepared to be amazed by mouth-watering photos of your foodsss

[cinderella]

i've yet to see much here at all, hope everyone is saving themselves for tomorrow...

I am very very in for the next one :D

[dismalfuture]

I'm gonna prematurely bust, since I'm gonna be busy tomorrow with jawn making, etc.

I was gonna drop serious culinary bombs and make it rain on you hoes, but I got tired today and my stomach was ruling over my chicken dish choice, so this is what I made:

It is:

Paillard de Poulet en Croute Pommes de Terre sur (? something) Tabouleh au Genmai, Ume, Shiso, Kyuuri, Sauce ume

(Potato 'gill' encrusted chicken paillard, over a tabouleh of genmai rice, ume, shiso, and cucumber, with an ume sauce)

closeup of potato gills

[dismalfuture]

food and steez to the victims

[mr.K-O]

I'm gonna prematurely bust, since I'm gonna be busy tomorrow with jawn making, etc.

I was gonna drop serious culinary bombs and make it rain on you hoes, but I got tired today and my stomach was ruling over my chicken dish choice, so this is what I made:

It is:

Paillard de Poulet en Croute Pommes de Terre sur (? something) Tabouleh au Genmai, Ume, Shiso, Kyuuri, Sauce ume

(Potato 'gill' encrusted chicken paillard, over a tabouleh of genmai rice, ume, shiso, and cucumber, with an ume sauce)

closeup of potato gills

that looks mother fucking amazing

[Vampyrvargfesten]

you should get a cooking show.

food and steez to the victims - steezy meals in 30 minutes

with co-host daul kim

[mrchariybrown]

goddamn, that looks ridiculously heavenly.

[dismalfuture]

If I am feeling generous and have time, I might post the how-to after the chicken battle is closed.

[Vampyrvargfesten]

If I am feeling generous and have time, I might post the how-to after the chicken battle is closed.

food, steez, recipes and how-to guides

fuck

man of the year

[dizzhizz]

food and steez to the victims

it doesnt get any more real than this. are these culinary arts executed while heavliy intoxicated dismal? cause i swear i thought you was slightly buzzed on those ales and mojo's...

[jeepster]

I didn't cook chicken tonight, but I just cooked hella tasty homemade meatsauce, will post pictures eventually.

[Tyro1]

shit dis, that looks amazing. Would be really interested in the battering technique, as my girlfriend cant eat gluten, so if it's all potato would be good alternative.

Also just putting out an easy one this time, was going to pull out some stops, but going to be busy tonight, so will have to save it for next time. Here is my monday night safety date chicken meal.

Home made green thai chicken curry. Made with chicken beans, carrots, capsicums and home made stock, plus all the usual stuff.

[youkinorn2]

can the next secret ingredient be bison because I have some ground bison I got at the farmers market that I want to cook.

[Akira]

FWIW there should be a compilation of all recipes herein

Ironically, I ended up making chicken for dinner tonight but it's just boring old fried chicken (still haven't found a way to get it really crispy unfortunately) so it doesn't deserve inclusion

[dismalfuture]

it doesnt get any more real than this. are these culinary arts executed while heavliy intoxicated dismal? cause i swear i thought you was slightly buzzed on those ales and mojo's...

Yeah I was drunk, lol. Me and Elaine stayed another couple hours and I got a couple hrs of drinks in.

Cooking while drunk ain't nothing new but word up to trying to tournet potatoes with a dull paring knife while drunk on hard liquor.

Tyro, the crust is 100% potato, very simple actually. Works better for fish anyway, so you might find it a handy trick.

[homi29]

so hungry now fuck

[kpnv]

the potato is a bocuse thing. slice the potatoes (use a starchy type, in oz, just use desiree) with a mandolin/knife. use a cookie cutter to shape if necessary. dip the potato into eggwash or melted butter. layer the "scales" on the fish (its supposed to be scales so its usually fish) and brush some melted butter over that. pop it into a fridge so the butter solidifies then fry it potato side down.

[dismalfuture]

food and steez to the victims

I hope this all makes sense now.

kpnv, close, but mine wasn't as involved in that, mine was simply potatoes on chicken, sauteed in a light oil (I used sunflower this time). Tournet the potatoes with slightly fatter ends to make batons, smooth them out a little more til round, but don't wash the starch off the potatoes, slice paper thin to make gills (you should be able to see the knife cutting through the potato from the side, that thin), arrange onto the split side of the chicken paillard and pat down to stick. Carefully flip gill-side down into the warmed pan, cook til about halfway opaque, and then flip, the potatoes will have crusted and bonded to themselves and to the chicken a bit.

I am going to develop my technique a little more and see if I can't throw some carrot in there amongst the potatoes for a moasic Koi fish effect. I might try red radish slices too.

Typically you serve with an acidic sauce, like an orange sauce. I went with the umeboshi because I had them in the fridge and I'm on an ume-kyu and shiso tear here because it's summer...

[redX]

did you use only small potatoes for that, or did you cut out the small scales from the large slices?

[readytoignite]

slice paper thin to make gills (you should be able to see the knife cutting through the potato from the side, that thin),

hmmm, i thought this was the exact thing for which japanese mandolines were made for...

random bocuse story - i once saw him get a standing o from the entire staff at charlie trotter's