Recipe of the Day
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- scarabin1
legit af tortilla
- maquito2
Capicolla
Mi grandmother called it "Coppa", but I learned from the internetz it's more commonly named Capicolla, or Capocollo.
Ingredients:
Pork shoulder
Salt
Cayenne Pepper
Paprika
Cord
Paper4 days cold stored in salt, a lot of salt... covered in. It may release liquid. Throw away liquid, put more salt... fridge (repeat).
Day 4: remove salt. Clean with water. Mix up Pepper, Paprika, and rub it wildly. Punch it and make it absorb all that spice. Make sure it's all covered up in the red hot mix.
Tie up - you may use different techniques, google it. Cover in paper, tie up again. Make some holes for it to breathe, and hang in a fresh, cold place. Do not fridge. We don't want more humidity outside than inside the meat, it may cause mold. Write down the date you hanged it, trust me. Wait 1 month. If it causes mold, rinse it out with a wet piece of paper. Aaaand Pronto!- Curious, I looked up for recipes and there's a wide variety of different ingredients and timings fyi... This one works, I can tell you.maquito
- Fuck me, that's brave! I love Lonza/Lomo, which is similar to this I reckon - Might have to give it a go sometime. End result looks delicious - good job, M!detritus
- Tks detritus!! Give it a try, share some pics!maquito
- what cut of meat?Gnash
- pork shouldermonospaced
- lol, how'd i miss that in the list. derpGnash
- Ianbolton0
How to make Gnocchi
http://luckypeach.com/how-to-mak…
- Akagiyama1
How is such an important thread like this only at 25 posts???
Asian Ginger Chicken Soup
5-6 chicken thighs bone in, skin on
1 2-3 inch piece of ginger root smashed
1 large tomato, chopped medium
1 medium onion sliced thin
4 celery ribs sliced thin
1 tsp garlic chopped
1 bay leaf
2 large potatoes chopped medium
2-3 carrots sliced medium
1 tsp salt
1 tsp pepperIn a large pot, add all the ingredients EXCEPT CHICKEN. Over a medium-high flame cook until onions soften, adding a pinch of salt. (about 3-5 minutes).
Add chicken, then fill with water enough to cover chicken, cover and bring up to a boil. Immediately reduce heat to medium/medium low and simmer for approximately 1 hr 15 - 1 hr 30 minutes.
Remove skin from chicken and enjoy.
- Alternate: get rid of the tomato, onion, bayleaf - add corn and creamed corn. Shred the chicken. Add lots more pepper.inteliboy
- srhadden1
URAP URAP
Indonesian spicy coconut vegetable dish, make it as spicy or sweet as you want.
You can pretty much mix the spicy coconut with any vegetables you like.Ingredients:
8 oz fresh green beans
8 oz bean sprouts
4 carrots
1 can bamboo shoots
small cabbage
1 cup fresh grated coconut
1 small onion, finely chopped
1 tsp chilli sauce (sambal ulek)
1 tsp salt
2 tbsp lime juiceWash bean sprouts, pinching of any brown tail.
Pour boiling water over bean sprouts, then rinse under cold water tap.
Drain well.String beans and cut diagonally or bite-size lengths and cook in lightly salted water until just tender. Beans should still be crisp to bite.
Scrub carrot and cut into thin strips, cook until tender. Drain well.
Slice cabbage, discard the center stem.
Blanch in boiling salted water for a minute or two, until tender but not limp. Drain and refresh with cold water.
Cut bamboo shoots into strips the same size as the beans.
Place fresh grated coconut into a bowl, add onion, chili sauce, salt, lime juice and the shrimp paste which has been grilled for a few minutes, or heated in a dry frying pan.
Mix thoroughly together.
Sprinkle this grated coconut mixture over vegetables, reserving some to garnish the dish when served.Put vegetables in a steamer and steam for 5-8 minutes.
Put the steamed vegetables to a serving dish/platter and sprinkle with reserved grated coconut mixture.
Use as an accompaniment to a meal, or as a salad by itself.
- BuddhaHat0
I've done all of these, they're all awesome:
Thai Basil Chicken
Crispy Ginger Beef
Vietnamese Pork Belly Braised in Coconut (you don't have to add the eggs)
http://www.sbs.com.au/food/recip…Spicy and Sour Shredded Potato
http://www.chinasichuanfood.com/…Garlic Cucumber
Bolognese sauce from Ferran Adria's cookbook
- i hate when recipes use weight instead of volume (bolognese). good one thoughGnash
- It makes more sense and is more accurate to measure non-liquids by weight. Stop being so fucking precious, and go buy kitchen scales. They're cheap.Continuity
- yes, chef! :)Gnash
- North American vs European sensibilities. Though I'll admit by weight is the key to repeatability.ETM
- Ianbolton0
I tend to cook a lot these days.
Find plenty of stuff here really bursting with flavour...
http://www.ottolenghi.co.uk/reci…- Otherwise Pinterest is a great way of bookmarking and finding new recipes and inspiration.Ianbolton
- ETM0
How many here do cook fairly regularly and are online a lot looking for new recipes or inspiration? What are good sources?
- I cook every day and constantly hit the web. BBC good food, Jamie Oliver and taste.com.au are regulars, as is the my bookshelf : )MrT
- ... and I'm putting together a recipe blog/website of all the favourites. Will post when ready!MrT
- Are you tackling food photography as part of the blog?ETM
- It hasn't been updated in years, but this is my go-to website for recipes: http://fxcuisine.com… His ragù Bolognese is second to none.Continuity
- I have no great photo plans as I want to knock them out, but I also want to keep it simple. So down the whirly pit I go...MrT
- inteliboy0
Cauliflower salad:
* Half cauliflower
* Bunch of long green beans
* Cup of peas
* Chunk of Feta. The kind that is resting in infused olive oil.
* Handful of Mint
* Salt & Pepper
* Olive OilCut cauliflower up, toss in a pan with olive oil, salt and pepper until *JUST* cooked and caramalised in spots. Drain, put in big mixing bowl.
Throw in frozen peas (or fresh if you luck).
Cook beans in boiling water - remove when just ready, if not before they are ready. Wash in cold water to stop cooking process.
Add beans to caulifower.
Add chopped mint to cauliflower.
Add salt and pepper.
Add feta. Stir through.
Drizzle in olive oil - or use Feta's infused olive oil if you have the right stuff.Simple. But bangin' for a salad.
- inteliboy0
Chinese Style Fried Chicken (baked)
* 500g or more chicken thigh fillets
* 2 cloves garlic minced
* tbsp ginger minced
* tsp of brown sugar
* lots of salt and pepper
* tbsp chinese five spice or similar
* tbsp chilli flakes
* half cup of plain flour
* olive oilcut chicken into large chunks
rub in minced garlic and ginger
mix all dry ingredients, coat chicken
put chicken in baking tray, easy drizzel with olive oil - bake on high until golden crispy.Eat with korean style brocolli trees - steamed, with chilli flakes, tbsp rice wine vinegar, tbsp sugar, tsp soy sauce, tsp pepper, tsp salt, tbsp olive oil
- < chicken ends up looking more healthy than that pic when you bake and use less oil.inteliboy
- sarahfailin1
- < make crack like thissarahfailin
- ma-ma-ma-ma-make em clap make em clap
http://www.youtube.c…Weyland - ^oops ... this one https://www.youtube.…Weyland