Super Cooking (Recipes, Menus, Food & Wine)

[youkinorn2]

I'm down with cabbage. Or mushrooms (though honestly, I'm not the biggest fungi fan. I'd probably give it a go, anyways, though).

[Akira]

Pity it was a no go on the mint, one of my favorite ingredients

[lmaozedong]

i just made chicken marsala w/ wild mushrooms and orecchiette with tomatoes, chickpeas, and mint inspired by this thread. thx sufu was deliciouss

[youkinorn2]

Dill could be fun, if we're down for trying herbs. But the issue of people finding decent fresh stuff remains...

[tweeds]

let's keep it at mushrooms and then run with that...

mushrooms it is this week. when does the deadline close?

[sybaritical]

. we definitely need more cooks though. if we make a veggie one maybe sybaritical will chime in??

let's keep it at mushrooms and then run with that...

mushrooms it is this week. when does the deadline close?

I see what you did there.

[dismalfuture]

next Wednesday, midnight GMT (so actually the first moment of Thursday, GMT)...

I'm in on mushrooms...

[dismalfuture]

I've already got my concept conceptualized for the mushroom concepts now, I am definitely down. See you guys back here in about half a week.

[readytoignite]

to be honest i like cabbage more than mushrooms

cooking from alinea is only next level if you don't have a sense of smell like achatz

[Tyro1]

shieeeet mushrooms gonna be tough, I know dis and tweeds are gonna pull some crazy asian style shit, gonna have to come up with something different

[sawn-off chef]

i fucking hate mushroooms

[Akira]

There are many mushrooms, it's hard to hate them all unless you're a nazi. Are you a nazi?

[redX]

every time i chew on a mushroom i must fight back on my gag reflex. i accept them in sauces though to add that special flavor

[Akira]

What about soups? Pizzas? Pastas? Magic tricks?

[redX]

as long as i can pick out the 'shrooms it's all good

i know i'm gonna catch a neg or two for saying this but

i once had a filet with a truffels sauce, i can't believe someone would willingly eat that vile stuff *blech*

[redgrail]

i once had a filet with a truffels sauce, i can't believe someone would willingly eat that vile stuff *blech*

take...it...back...

NAO!

[youkinorn2]

There are many mushrooms, it's hard to hate them all unless you're a nazi. Are you a nazi?

Yeah, I used to say I disliked mushrooms as a whole, but I've realized that's not fair/not true.

It's hard to hate portobello, for example, since it can present itself in so many ways. Kind of like tofu.

[redX]

take...it...back...

NAO!

[tweeds]

i once had a filet with a truffels sauce, i can't believe someone would willingly eat that vile stuff *blech*

please send all unwanted truffle oil donations my way

[redX]

will do

[Akira]

please send all unwanted truffle oil donations my way

FYI, truffle oil isn't made of truffles. It's just olive oil with synthetic truffle flavoring (hence the much cheaper price)

[dismalfuture]

I wanted to post a teaser pic but I'm too lazy to upload a photo, so I'll describe the photos:

extremely marbled beef tenderloins, local 1+ grade

5-6 kinds of different mushrooms, weighing in over 2 kilos

[redX]

how do you eat, how can he eat

two kilos=??

[Vampyrvargfesten]

posting for burgers i made last week

organic grass fed beef, served with homemade fries (no pic), plenty of fixins, grilled onions, mushrooms, tomato, alfalfa, avocado, lettuce, pickles, turkey bacon

[youkinorn2]

too much stuff on that burger

[Akira]

You guys take your fungi seriously, I was just going to cop a few portabella and call it a day

[Akira]

The enoki seems like a very interesting choice for pasta, what made you go with that?

[tweeds]

the enoki is definitely not a usual choice but i can see how it works. good stock, mushrooms, looks like a very tasty sauce.

[dismalfuture]

I am going to not enter this one for judging and will remake my mushroom dish with a different concept, I don't know wtf I was thinking here. This is the culinary equivalent of running a marathon, showing off from the beginning to about halfway, and then falling dead on my face about 10 feet from the finish line. I started this mushroom dish last night by preparing my mushroom stock from 4 kinds of mushrooms, like 1.5kg, and then today I just wasn't much in the mood for cooking perhaps...

because I ended up making a fucking steak and eggs fry up.

Started off really, well, had nice mushrooms:

eringi, baby eringi, shiitake, some conventional mushrooms, and then some enoki (no vis)

Some nice beef:

I layered eringi slices into the beef tenderloins and had a hell of a time trying to cook those, cooked the regular mushrooms and tops of the baby eringis with potatoes, and the rest of the mushrooms got cooked into a mushroom stock for hours and got made into a cream of mushroom gravy...

I knew I wanted to spike the mushroom cream gravy with the saltiness of dried Serrano ham, so I did that... and then I thought, hey this calls for some fresh tomato, so that too... and then I thought, hmm, some would pair with the mushrooms and make it like a breakfast thing here and threw it together confusedly and the whole thing ended up being breakfast.

I will try something different tomorrow or the next for my official entry...

[tweeds]

i wouldn't hate on breakfast like that...

entry coming up in a day or two