Food
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- Continuity25
Lasagne alla bolognese fatte in casa.
Sì.
- damn that looks gooooood_niko
- I want thatYakuZoku
- o m gPonyBoy
- This man lasagnes:
http://fxcuisine.com…Continuity - +1thenohero
- Fire in the hole!utopian
- Garfield much?AQUTE
- If I had an italian nonna she would approve.Longcopylover
- mama mianeverscared
- looks great! Did you make the pasta?dmay
- Luigi would be proud.palimpsest
- @dmay, unfortunately not, but it's on my list of projects to try, along with making my own ramen noodles. Space is really at a premium in my kitchen, which ...Continuity
- ... why I haven't done so yet.Continuity
- jummilfhunter
- Respect due. Looks delicious. Double points for a cheeky cider in the background.Morning_star
- I can feel my casa getting fatte just looking at this. *drool*Akagiyama
- nom nomsea_sea
- milfhunter2
You can say what you want but boerenkool stampot slaps.
- It does, I remember eating lots of it when I lived in A'dam. Its close cousin in northern Germany, Grünkohl mit Pinkel, is also awesome.Continuity
- I'd slap that boerenkool like a total stampot.Nairn
- Steady. Keep your Wurst in your pants.Continuity
- Never knew! Grünkohl really looks similarmilfhunter
- Oh, it's really close. And one of the best things to eat at a Christmas market. Piping hot and sticks to the ribs.Continuity
- RoflmaoDanish
- Looked up the recipe, sounds good! what is the shredded stuff on it? Is that bacon?Akagiyama
- @Aka We call it "spekjes". seems like bacon bits are a bit smaller.milfhunter
- lardons fumés, in other words.Continuity
- mort_0
- Love me a raisin cheeseburger.Continuity
- Imagine pizza without raisins... doesn’t bear thinking about!mort_
- what the fuck is that thing on the spatula??lvl_13
- Guessing here... glazed pork steak?mort_
- Who cares?! It's got raisins on it!Continuity
- lol. That’s the spirit!mort_
- ephix2
Hope this works:
Trawler fresh prawn bisque and filipino pork adobo:
- I would tear up some Filipino food right nowYakuZoku
- ? no it did notmilfhunter
- jagara1
You can say what you want but Himmel Und Erde slaps.
Yes that is blood sausage.
https://i.haasie.com/NPT.webp
- OBBTKN1
In my town, black beans with cabbage, blood sausage and chillies are famous, superb!:
- Continuity17
While PonyBoy is off making his lasagne, I made Kumamoto-style ramen.
Tonkotsu with my smoked salt tare, burnt garlic oil, and fried garlic chips, along with all of my other usual toppings.
Fucking delicious.
Itadakimasu.
- +seasoned wood-ear mushrooms.Continuity
- Middle one's a bit "Paint me like one of your French girls"Nairn
- Never had those ramen style eggs. Curious now! Looks yum.mort_
- lol nairnmort_
- Ramen egg is life.Continuity
- Also, flol @ Nairn, you bastard!Continuity
- If you could only fax us some!palimpsest
- busts nutbezoar
- How do you season your mushies?robotinc
- @robotic — shoyu, sugar, la-yu, sake, mirin, ground sesame seeds. Pretty basic, but so good. Here's the recipe:Continuity
- https://cookpad.com/…Continuity
- Looks nice yo!
Bon apetit!OBBTKN - <3robotinc
- Want!YakuZoku
- Damn that looks yum <3PonyBoy
- Awww thanks <3
How'd your lasagne turnout, Pony?Continuity - By the way, @robotinc, I recently did like you, and bought myself a pack of 20 350 ml deli containers. Absolute boss move. Portioning and freezing 300 ml ...Continuity
- ... portions has never been easier.Continuity
- yas.garbage
- Another Continuity BANGER!!!!stoplying
- oishiisostoplying
- mort_2
- have you seen their hash brown with an egg yolk in it? Looks amazing, but how much butter....??Ianbolton
- I keep getting sucked into their vids too. More butter!MrT
- Love his video. I've never been good with fish, but this video of his was really helpful: https://www.youtube.…Josev
- renderedred0
Periodic cooking of eggs
- mort_0
- Oh, I've made these a cuple of times.
Goodlord, they're good.Continuity - They look amazing, The mukti0ke textures of onion and the soft bread.mort_
- Multiplemort_
- They're burger heaven, frankly.
Oooooooh. Now I should try making some with gelatine in the beef!
fapfapfapfapfapfapfa...Continuity
- Oh, I've made these a cuple of times.
- Ianbolton1
I love how much Uncle Roger hates Jamie O
- Jamie got a lot of people into cooking, in particular men. I find him hard to watch now but I think fair play to him.mort_
- I have no real issue with him. He got me into cooking to some degree. Was having a Uncle Roger momentIanbolton
- Jamie lost the plot years ago, even long before The Paella Incident. But, Uncle Roger thinking he's an absolute plonker is how Jamie's world ends.Continuity
- The Paella Incident?mort_
- Oh! You didn't know?
https://www.theguard…Continuity - LOL People getting precious about their local dishes / ingredients seems to be a theme with him.mort_
- And... where are the raisins on that paella??mort_
- You are onto something!Continuity
- Give over, it’s comedy. Love or hate him, Jamie Oliver ain’t going anywhere.MrT
- Danish2
Question for AI:
"I want a new recipe for a meal to my husband that has never been made before.
My husband loves meat, but he wants it in a completely new way with cabbage and potatoes.
I need to make a sauce too."The answer from AI:
Crispy Meat Towers with Cabbage Purée & Golden Potato Coins
Served with Smoky Caramelized Onion Sauce:Ingredients:
For the Meat Towers:
500g beef (ribeye, sirloin, or minced beef)
200g pork belly (thin slices)
2 tbsp mustard
1 tsp smoked paprika
½ tsp cinnamon (for a twist!)
Salt & pepper
1 tbsp butter (for frying).For the Cabbage Purée:
½ head of cabbage
50g butter
100ml heavy cream
1 tsp nutmeg
Salt & pepper
For the Golden Potato Coins:
4 large potatoes
2 tbsp duck fat (or butter)
1 tsp garlic powder
Salt.For the Smoky Caramelized Onion Sauce:
2 large onions, sliced
1 tbsp butter
1 tsp sugar
100ml beef stock
100ml heavy cream
1 tsp Worcestershire sauce
½ tsp smoked paprika
--------------------------------...Instructions:
1. Prepare the Cabbage Purée:
Chop the cabbage and boil it in salted water for 10 minutes.
Drain and blend with butter, cream, nutmeg, salt, and pepper until smooth.
2. Cook the Golden Potato Coins:
Slice potatoes into thick coins and boil for 5 minutes.
Drain and fry in duck fat (or butter) until golden and crispy.
Sprinkle with garlic powder and salt.
3. Make the Meat Towers:
Season the beef with mustard, paprika, cinnamon, salt, and pepper.
Wrap pork belly slices around the beef to create small meat towers.
Fry in butter on medium heat until crispy outside and juicy inside (about 3-4 minutes per side).
4. Prepare the Smoky Caramelized Onion Sauce:
Fry onions in butter with sugar until deep golden brown.
Add beef stock and reduce for 5 minutes.
Stir in cream, Worcestershire sauce, and smoked paprika. Simmer until thick.
--------------------------------...How to Serve:
Spread a layer of cabbage purée on the plate.
Place a meat tower on top.
Arrange crispy potato coins around.
Drizzle with smoky caramelized onion sauce.
- canoe0
It was tough cooking tonight... after just watching The Menu
- Ianbolton1
I made 2 of these yesterday. Nailed them first time too.
- This not it.palimpsest
- Nope. I'll have to make a video next time as I was busy trying not to fuck it upIanbolton
- Continuity17
Homemade Taiwanese black pepper pork buns (Hujiao Bing).
They're really good.
- Oh yeah, baby!Nairn
- Nice!yuekit
- Bada Bing!utopian
- yum <3PonyBoy
- Another one!palimpsest
- Hmm, no recipe?
I'm calling the police.Akagiyama - That's only because you don't have the Discord Pro account.palimpsest
- instant growling stomachCalderone2000
- I wonder what they look like in 4 year(s).Longcopylover
- Are you accusing me of posting a 4 years old dish? Are you? Are you?Continuity
- LOL
#trending #breakingpalimpsest - You do private gigs? I'll fly you over to my crib to cook and teach my familystoplying
- Continuity1
And because Akagiyama was giving me stick, here's the recipe for the pepper pork buns.
Black Pepper Pork Buns — as told to Nairn on Discord (8 portions)
Dough
100 g all-purpose flour
100 g bread flour
7 g/1 sachet active dry yeast granules
12 g sugar, divided
0.25 tsp salt
130 ml lukewarm water (30°–35°)
15 ml sesame oilFilling
250 g thinly-sliced pork or pork mince
2 tsp ground black pepper
15 ml sake
15 ml soy sauce
15 ml sesame oil
7.5 ml oyster sauce
0.25 tsp five-spice powder
3-4 spring onions (green and white parts), sliced (not too finely)Egg wash
1 egg yolk
15 ml milk
White sesame seedsMethod
1. In a small bowl, add yeast to the water. Add half the sugar.
2. In a large bowl combine the two flours, the remaining sugar, salt, and sesame oil, add yeast/water mixture when it's ready and mix until you get a shaggy dough.
3. Turn the shaggy dough out on a lightly floured work surface, and knead the dough until it's supple, smooth, and elastic. Took me about 10-15 minutes by hand (three Band-Maid tracks).
4.Oil the mixing bowl with neutral oil and kitchen paper, and return the dough. Cover, and prove in a warm place (I did a 40° oven) for 30 min, or until doubled in size.5. If using sliced pork (I used pork rolls for hotpots from the Asian shop), then cross-cut the rolls in half-centimetre bits. If using mince, ignore this directive. Add to another bowl.
6. Add sake, soy sauce, sesame oil, oyster sauce, five-spice, and black pepper. Mix very thoroughly, put aside.7. Once the dough has doubled in size, knock the air out, and weigh it. Divide by 8, and make balls.
8. Flatten each ball and roll them out to about 10–12 cm in diameter, making sure the centre is a bit thicker than the edges.
9. Add one-eighth of the filling in the middle of the dough disk, add an eighth of the spring onions, then bring up all the edges together, pressing to seal up the bun. Give the sealed dough a twist (at the seal) to ensure nothing will get out, then flip so the sealed side is down.
10. Give your bun a bit of very gentle shaping and plop onto a parchment-lined baking sheet. Repeat. Seven more times.
11. Cover the dough balls with damp kitchen roll, and return to a 40° oven to prove a second time.12. After 20 minutes, take out the tray with the buns, and heat the oven to 180°.
13. Whilst the oven is heating, mix your egg yolk and milk in a bowl, and brush the entire surface of each bun. Generously sprinkle with sesame seeds (don't be shy, there are supposed to be a lot).
14. When the oven is up to temp, return you now egg-washed and sesame seeded buns on their tray to the oven. Bake around 20–25 min, keeping an eye that they don't get toooooo dark. It ended up taking about 30 minutes for me, because my oven is a cunt.
15. Once baked, take the tray out and place the buns on a wire rack to cool, about 5 min or so. -Ish.
16. Gorge yourself senseless.Note: Which ever format you decide to buy your pork in )rolled, thin hotpot slices or mince), make sure it's good and fatty. Lean pork has no place here.
- Also, grind your own black pepper.
In a spice grinder.
Don't buy pre-ground.
Don't be pango.Continuity - Also, for you Americans: I use (like most of the rest of the world) use fine salt. Adjust the propotions accordingly as you see fit.Continuity
- Also, grind your own black pepper.
- Ianbolton9
Last night i made two batches of Kimchi. One spicy using gochugaru flakes, the other without.Made some last month and it's been amazing. Although I spilt some of the liquid somewhere in the living room last week and i keep getting whiffs of fermented cabbage. I can't tell if it's on me, i'm just imagining it or whether it's just fucking everywhere.
- Oh my! We're spoilt for choice for freshly-made Kimchi down here, so it's not something i've had on my radar, but now..?Nairn
- Where are those fermenting jars from?
Do you have a recipe you base these on?Nairn - Loosely based on this https://www.maangchi…Ianbolton
- I got the jars for christmas but here's something similar...Ianbolton
- https://www.lakeland…Ianbolton
- I make batches every 6 or 7 months, enough to last that long. 5 or 6 large nappas.i_monk
- Nice. Be great if anyone wants to share Kimchi recipes. Or suggestions for what to put in it.Ianbolton
- Thanks! There's loads of 'great' shit on that site, lol.Nairn
- looks like 2 jars of vomitrobthelad
- I miss this stuff!YakuZoku
- Smell this picturestoplying
- Lol stoplying. I have to go sit in the naughty corner to eat kimchi as the Fam can't abide its particular stench.Nairn
- I follow Maangchi's recipe as close as I could.i_monk
- i know it kills off all the good bacteria, but i always make kimchi bokkeum-bap with my kimchi.scruffics
- Just add raw on the sidei_monk
- Continuity16
Not ramen, for a change.
Not even tacos.Pork gyros pita.
Felt like summer over here this weekend, and I was croaking for one of these.Used this slightly-modified recipe from Akis Petretzikis (https://akispetretzikis.com/en... but changed its method to work like J Kenji Lopez-Alt's home tacos al pastor recipe/method (which I made and posted here a couple of years ago: https://www.qbn.com/reply/409051…), and a good thing, too. The whole "vertical skewer in the oven" business looks like it would be a pain in the ass.
I say "slightly modified" because I wanted to see if I could get a bit of smoky flavour that comes with real gyros from the fact the fat spatters and burns on the heating elements around the vertical spit, thus producing smoke that gets in the meat.
So I swapped out the sweet paprika for sweet pimentón de la Vera, the swapped the normal salt out for smoked salt, and left some pieces of pork come as close to carbonising as I could reasonably let them in the frying pan before serving.
Net result: detectable smokiness once cooked and good char from those select bits of almost-carbonised pork, but absolutely not obnoxious or out of place. Will continue to make it this way.
I didn't do the full recipe, though, just half. 1 kilo of pork is more than enough for one or two people. And yields enough meat to freeze in portions when cooked (I figure you'd got a good 10-12 gyros out of it, provided your portions aren't truly over-large).
Tzatziki is homemade, as are the pitas.
Potatoes are also home-made. Heston Blumenthal's triple-cooked chips, but with the sodium bicarbonate in the cooking water trick from Kenji to make them even more crispy. It works.
Yup. Fucking good stuff, this.
And yields enough meat to freeze in portions when cooked.That's it. That's all I've got for you.
- fuck you!pango
- That's enough out of you, Pre-Ground Pepper Boy!Continuity
- ;(pango
- Fuck you, with love.palimpsest
- like a bossmort_
- fuck you, with love... and extra tzatziki
(looks ridiculously tasty, dude) <3PonyBoy - άι γαμήσου! ;)
Dude that looks better than anything I’ve seen at actual gyro joints, droool!!_niko - good lord songarbage
- *unzips flyNairn
- Looks deeelish. I can almost hear those chipsMrT
- looks fantastic!milfhunter
- yuuuum! i've been reading about fermenting potatoes slightly before cooking them and it sounds like something that would work well here.scruffics
- Get in ma belly!mrAtor
- OPA!canoe
- Damn you.maquito