Food
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- Continuity2
Now I'm lacto-fermenting daikon.
I had a bunch left in the fridge that I wasn't going to use any time soon, so I thought, "Why not, eh?"See you in a week, daikon.
- hmmmmmpango
- i hope you made sure to burp that every once in a while :)scruffics
- Haha, yup.
I'll be doing this again, that's for sure. It was good!Continuity
- Nairn0
After a week's consideration after having a surprisingly good burger at a vaguely greasy spoon, I did something I've never done before - bought a frozen burger and fried it straight from frozen.
Just a boring Sainsbury own brand 'steak' burger, which I otherwise treated as I would normally and by golly, it was actually pretty good.
I usually either make my own from mince or buy fresh half-decent 'wagyu' ones, and yes, those are better.. but they also require commitment.
As someone who has a severe burger Want at least once a week, I think I've found a damn respectable quick fix.
Signs your getting old?
- Continuity4
I'm making homemade döner kebab tomorrow, and I realised that none of the red chilli sauces I was seeing in shops looked great. Nor did any of the recipes I saw online.
So, yeah, I invented my own.
I could eat it all with a spoon.
Ingredients:
3–4 relatively long red chillis, de-seeded (or not. You do you), roughly chopped
1/4 red bell pepper, roughly chopped
1/4 small onion, thinly sliced
Half a garlic clove, minced
1 tbsp olive oil
1/4 tsp pul biber, minimum ( I went more towards half a teaspoon)
1 tbsp tomato concentrate
1/2 tbsp lemon juice, minimum (I went a fair bit more)
A small pinch of MSG
Salt, to tasteMethod:
1. Heat the olive oil in a small sauce pan over very low heat, add the onions and garlic, and sweat until soft, and taking on a tiny bit of colour.
2. Add the tomato concentrate, raise the heat to the lower end of medium and cook out, stirring, until it caramelises. Add a tbsp or so of water to deglaze, and stir.
3. Put the contents of the sauce pan in the jar of an immersion blender, along with all of the other ingredients.
4. Blend until it will blend no more. You want purée.
5. Taste and adjust your seasonings.
6. You're done.
- Continuity9
Yeah. Dinner was homemade döner kebab (the emulsified beef mince variety).
Made the bread, upon which I sprinkled white and black sesame seeds, and nigella seeds (off frame).
White sauce is Greek yoghurt, Kewpie mayo, and absolutely copious amounts of grated raw garlic and dried mint.
Red sauce is the chilli one I made yesterday.
Red onions dressed with lemon juice, olive oil, sumac, and a touch of salt.
Leaves are a mix of rucola, parsley, mint, and coriander.
Tomatoes. Cucumbers.
It was filthy. And fucking great.
Tomorrow is birria day.
- What's the technique for the delicious-sounding 'emulsified beef mince variety'?Nairn
- Basically, following one of Andong's (spit) versions that he made. Basically, whazzing mince in a food procressor with the yoghurt and spices until it's paste.Continuity
- www.youtube.com/watc…...Continuity
- From there, cook in a loaf tin, chil, turn on an end, and shave off strips to crisp up in the frying pan.Continuity
- Bro.monospaced
- Not-2 kilos of not-shawarma.Continuity
- @Nairn, have you seen this? I'll be trying this method next.
https://www.youtube.…Continuity
- Continuity14
That's right.
Birria tacos.
- *shakes fistNairn
- Tacos look absolutely filthy.
Damn you. Damn you to hell.Nairn - Yeah!!OBBTKN
- yooo leave some for the rest.milfhunter
- yessssssprophetone
- gimmie <3PonyBoy
- Nasty!palimpsest
- robotinc10
I bought a smoker a couple of weeks ago. Made a tritip for mother's day. Excuse the shitty photos
- I gotz strange bonerutopian
- Hot damn, I want some of this.Continuity
- That bark is undeniable.Continuity
- Why that top pic look like a slug with antenna?palimpsest
- ^lol, was thinking the sameduckseason
- Why are you eating a slug, Karen?!palimpsest
- You people are cruel.
Home made food pics are like "Show some recent work".Continuity - Not when messing with gastropods!palimpsest
- My bad, second pic do look tasty.
Kudos!!
For the record, I've eaten gastropods.. Ain't nothing string with that.palimpsest - flol!Continuity
- Bastard!
LOLpalimpsest - That looks good! Hope it was a hit with the old ball and chain :)stoplying
- Ball n chain approved, kids liked the antenna.robotinc
- when you said you'd bought a smoker, the first thing i thought was "is this one of their lungs." My silly brain making judgements before correctly assessingIanbolton
- Nairn0
I'm not a great fan of mashed potato ('puree', in foreign) but seemingly I make a good one.
What I do really fucking like is mashed potato served alongside slightly crispy chips and.. oh my, that is a combination to fucking die for.
If done right, it's the sort of thing I think could start off a franchise, along with a bit of gravy or sauce, for the plebs.
- Continuity4
Get a load of this filth.
I've been absolutely croaking for a really good poutine.
But there is no poutine around here, because Germany.So I made it myself.
The gravy is ridiculously easy:
A mix of butter and rendered bacon fat I keep in a jar in the fridge.
Caramalised yellow and red onions.
Garlic.
Thyme.
A shred of a bay leaf.
A bit of tomato paste.
A good heaping spoon of flour.
Make a roux! A dark one.
Add equal parts beef and chicken stock (preferably homemade).
Simmer until thick and glossy.
And Robert's your parent's sibling.Cheese curds were the hard part. Or, so I thought.
Germans wouldn't know a cheese curd if it slapped them in the face while screaming, "ICH BIN EIN CHEESE CURD" at them.But, there is a really, really fucking close substitute. Like close enough that I was easily able to suspend my disbelief:
Oaxaca cheese.
Which I *can* get around these parts.Same sort of saltiness.
Same density.
It even squeaks between the teeth a bit.
And melts at the appropriate rate.
Perfect.The parsley sprinkle is there so you people don't think I'm completely uncivilised over here.
Served with a side of hot dog.
The sausage of which was a Berner Würstchen, which is basically a standard hot dog that has diced up Emmental cheese inside the sausage itself, and is wrapped in bacon.I'm fucking happy.
- Oh yes, and a splash of Worcester and soy sauces in the gravy. And MSG. And blended it with an immersion blender.Continuity
- Having looked at Oaxaca - might that Turkish knotted cheese make for a stand-in? If so, that should be fairly available in Germany, no?Nairn
- I realise now from its description that paneer is likely not a good stand-in, from that time I tried to make poutine, if it needs to be salty.Nairn
- ..which maybe goes towards explaining why i felt itw as a bit disappointing.
I need to try this again, viz ze child.Nairn - "Turkish knotted cheese"? What is this of which you speak?Continuity
- And is it delicious?Continuity
- Continuity8
@ Nairn
I don't know if you saw the sidenote in my previous kebab post where I said I wanted to try a different method, and posted the link.
This is that method (though a different actual recipe).
There's no going back now. And I don't think I can actually buy kebab from a shop again after this.
Also, dürüm this time for my main man pali.
- kebab smoothieutopian
- This is the way.palimpsest
- I think I asked you a while back if you'd seen this method, on Discord :)
I tried making chicken sis the other day. Was nice. Wasn't chicken sis.Nairn - Aaaah did you? I'll need to look back in the thread. But yeah, this is ... oooft. Yeah. Kebab.
I'm sorry about your not-sis, though.Continuity - I think I posted Refika's version, which I took to mean it was actually a go-er..
https://www.youtube.…Nairn - Nice work!! BUT... you’ve surely gotta heat that wrap up to give it a bit of a crisp?Ianbolton
- Also, my latest find is that Cornichons bring the whole world to life when making kebabs/wraps. Chuck some in at the end to find out!Ianbolton
- I just realized I missed the opportunity to make my first comment:
"You're on a roll".
Which you indeed are. When's the book coming out already?!palimpsest - Yes, Chef!stoplying
- lol pali!Continuity
- WANT of the Dayskinny_puppy
- Yeah, now ib points it out - you went a bit lacklustre on the bread. Looks amazing otherwise, but you wrapped it in a tarpaulin of sadness. Boo! xNairn
- Do your Turkish places do those large Iranian breads? Those fuckers are perfect for this.Nairn
- The lavash you mean? Sadly know, but I know which ones you're talking about, and they're divine.Continuity
- *sadly noContinuity
- Akagiyama1
Must have oxtail ramen broth recipe!
- HijoDMaite3
Finally got rid of the ugly spice drawer. I ordered this cheap organizer online, and it's working out perfectly. After some serious cleaning, organizing, and throwing out old expired crap, I think I have what I need. My seasonings and dry rubs are in another drawer, this is just pure spices and herbs. Now to really strip things down. Like, I don't think I have ever used that dry mint or the cream of tartar. I'll give them six months before I toss them.
- Those never expire; instead, they become "interesting"... ;)OBBTKN
- Continuity11
It's late evening.
It's fucking hot. 28°.I had a big batch of ragù alla bolognese I needed to do something with.
So, instead of portioning it and freezing it like a sensible person, what do you think I did?
What any other normal insane person does when it's this hot and muggy: fire up the oven at 220° and make lasagne alla bolognese from scratch.
- Dios Mio, in this weather?
It looks wonderful, but you're cooking yourself inside and out, you mad bastardNairn - It was like eating a meat and béchamel flavoured brick. Oh, but what a glorious brick.Continuity
- Dropping deuces all night long.utopian
- Look marvellous and gooey. Left side is the should portion, right side is the would portion.MrT
- ..|..pango
- Dear god, my lactose intolerance is saying no, but my very SOUL is saying YES.Akagiyama
- I don't see nothing wrong with a little bump and grind.palimpsest
- Always better the next daymisterhow
- Dios Mio, in this weather?
- Continuity12
Because sometimes, all it takes to make you happy is a really good egg and soboro donburi for dinner.
- High five on tiny curd. I do not understand people who like loafs of scrambled.garbage
- garbage yes!eficks
- Never heard of this before i googled it. Sounds nice and protein-y :)jagara
- umai!ok_not_ok
- @garbage I will never not do tiny curd on my scrambled eggs. And I like them semi runny.Continuity
- Amen again on the semi runny.garbage
- PonyBoy2
Breakfast for dinner :)
Tarragon / Mushroom omelette w/a side of mini halved potatoes.
- Why not? Looks tastyOBBTKN
- Yes please!
Tarragon with mushrooms is dreamy.Continuity
- Continuity4
As if the boys from Fallow weren't cool enough.
Now they get to go hang out with George Motz, too.@Nairn: I followed Motz's method he mentioned in the kitchen early in the video, about making the beef almost like sausage meat for this evening's smash burgers for Best Girl and me.
It was a solid sheet of crust when I flipped them. A sheet.
Beef. Candy.Do this.
- Oh shit, I missed this somehow?Nairn
- I screwed it up today, my wife got extra lean beef and I couldn’t get the temperature right, do you sear on high?_niko
- Also my beef balls started out bigger than the ones in the vid but ended up shrinking to nothing. Argh I suck lol._niko
- Extra lean be—oh, niko, I'm so sorry.
Have you filed yet?Continuity - But yeah, heat ... your pan needs to be screaming hot, like you would with have if you were cooking a steak.Continuity
- lol continuity there's not a judge in the land that wouldn't take my side!
but yeah I tried medium heat- shit. medium high- better but shit. High - managed a_niko - ...crust but my pan turned black and started smoking and I set off the fire alarm lol._niko
- and yes before you punch me through the screen, my wife also drew out my cast iron skillet because germs and I had to use her new ceramic coated nonsense -_niko
- ...which I'm glad I ruined!! :)_niko
- She did what to your cast iron pan?!
GERMS?!
And now, I'm reminded of my ex- from years ago, who 1) doesn't cook, and ...Continuity - ... 2) tried to convince me with a straight face that you shouldn't eat lettuce cores because — according to her — they're carcinogenic.Continuity
- Continuity11
Steak frites avec la sauce au poivre.
- Superb!OBBTKN
- Damn!palimpsest
- Yum!!PonyBoy
- I'm not a fan of sauce on steak, but the way you've done it here works for me. And who the fuck doesn't like peppercorns?Nairn
- You should've drizzled some sea salt flakes over the chips for the photo, broheim. xNairn
- oooo yes! this is going to be my next recipe to fuck up!_niko
- flol @ niko
@Nairn Aaah would that I actually had some. I keep meaning to replenish the stock, but ...Continuity - @Nairn not even sauce bearnaise? That's the shit.jagara
- *MUST be made from scratch.jagara
- Steak is one of those things that I like really pure. Juices, salt - maybe some pepper. A squeeze of lemon juice.Nairn
- This looks good though. I'd smash this, as the young people of ten years ago might say.Nairn
- I agree that sauce is not a must.jagara
- trop bon.ApeRobot
- This looks so gooood!Fabricio
- +in the leftover juices in the pan fried egg, because there is still space on that plate:)uan
- Continuity10
Oh, you know. Homemade Long Chicken™, eh?
- i just had a wagyu burger, smash-fried into a quarter of an onion, cheddar, tomato, diy sauce, then another fresh quarter of an onion and by fuck, my.Nairn
- Is that Government cheese?utopian
- @Nairn that sounds absolutely delightful, and I hate your fucking guts for all the wagyu you seem to have easy access to. xContinuity
- That's the meltiest meltable cheese that will literally melt in 10 secs... and you didn't melt it?!! :) :) Melt that cheese, my friend!!!! Melt Melt Melt!! <3PonyBoy
- @cont - eh, they're cheapie supermarket 'wagyu' burgers, but they are grass-fed and they are quite fatty, so the cook delightfully when hard-seared/smashed.Nairn
- I forgot to add - I've been going all 'Korean omelette sandwich' with my burgers and throwing in loads of fine-sliced sweet cabbage. So fucking good.Nairn
- I think I'm done with lettuce in that sort of context. So much taste and bite with cabbage.Nairn
- Anyway, what exactly is 'long chicken', if 'long pig' is human meat?!Nairn
- @utopian - Continuity's the only person I've known to actually make 'American cheese' from scratch. I've still got to do it myself one day.Nairn
- I ate an entire pack of Mature Gouda the other day (felt terrible after, thanks for asking), and I was wondering how that would convert to American Cheese.Nairn
- @Nairn I was actually thinking of swapping out the lettuce for my beloved pointed cabbage in these sandwiches. I'm going to try that next time.Continuity
- Also, Long Chicken is a BK thing.Continuity
- And I think Gouda, especially mature, would be phenomenal for American Cheese. Damn. Now I need to try it.Continuity
- lol Pony! I know. Unfortunately, draining fry oil from them on the rack cooled those things down fast.Continuity
- +1cluckprophetone
- Continuity2
Tomorrow is Canada v Bosnia, and I want to watch it, but with some sort of filthy dinner as I do, and it has to go with beer.
Give me your Football Filth suggestions.
- Guacamole with peas.palimpsest
- T'occupe, Cyril !Continuity
- Ćevapi with a poutine sauce?palimpsest
- Oh dear.Continuity
- Eating ass, yo!Nairn
- lol and now I'm 'memba-ing this note of yours.
https://www.qbn.com/…Continuity - haha, god, he was a misery.
It'd be hilarious if that WAS his last thought.Nairn - LOLpalimpsest
- So...
Do you have a recipe?palimpsest - so it's got to be
- lowbrow
- eatable with hands
- fatty to absorb beer
- but not a burger
...hans_glib - chatgpt says
loaded nachos
buffalo chicken wings
pulled pork sliders
Fried Mac & Cheese Balls
&c...hans_glib - but ai is shit and has no idea.
the real answer is home made sausage rolls. get some quality sausage, skin them, caramelise a load of onions...hans_glib - ... (take your time to get them dark and sticky without burning), mix into sausage meat, roll out puff pastry thinly, make big fat rolls...hans_glib
- brush with beaten egg, sprinkle with nigella seeds, bake.
while they're cooking, make up a chilli jam to dunk them in.hans_glib - Tarte soleil, dipped in poutine sauce.palimpsest
- I like the cut of your jib, hans. Love me a nice sausage roll.Continuity
- late but: https://en.wikipedia…renderedred
- Norf London favourite Max suggests
https://www.theguard…Nairn