Food
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- pango28
Felt cute. Made tonkatsu
Made from this recipe
- You made it look better than the video thumbnail.palimpsest
- Success!pango
- That looks proper crunchy!Continuity
- I love Japanese food.cherub
- Wow. I meet for dinner in a japanese restaurant tonight and if it doesn't look like yours I don't want it.Longcopylover
- Print the pic and bring it to the restaurant.
"I want this."palimpsest - that picture is insane. Are you a food photographer?milfhunter
- So basically schnitzel with ricedrgs
- Food always looks better on dark dishes and a dark table.stewart
- @drg. pretty much. don't know the common schnitzel recipe but i think the main difference is the crumb and the cut.pango
- @milfhunter. nahh just a photog with lights at home. I lit that photo with 2 light. 1 bare flash and 1 flash/umbrella. cuz i'm that extra XDpango
- “Thank You, Chef”Ramanisky2
- I want that end piece.Continuity
- more sauce!doesnotexist
- This gives me hunger pangos. Looks awesome!stoplying
- Nice shot man! Looks deliciousfuturefood
- yup!********
- @pango lol was your food still warm by the time you where done making the picture?milfhunter
- Nice!PonyBoy
- @milfhunter. It's only 2 lights so it's fairly quick to set up before I started cooking. Rice did get cold but the meat stayed warm :)pango
- Yes please! I don't deep fry enough. And lovely lighting, I am inspired.MrT
- not enough is good. this thing isn't exactly healthy lol. and it uses so much oil. 1L+. that's pretty much my 1 month of cooking oil.pango
- git in my bellybezoar
- Yesgarbage
- Continuity25
Lasagne alla bolognese fatte in casa.
Sì.
- damn that looks gooooood_niko
- I want that********
- 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
- Continuity21
24-hour miso-marinated steak, with shredded izakaya-style yamitsuki cabbage, a couple of shiitake mushrooms for good measure, and chips.
Happy Friday, bunch of fucker.
- Yes pleaseAQUTE
- Oishii-so! Enjoy!stoplying
- Arigatō gozaimasu.
Itadakimasu !Continuity - wow I would crush that in a second. but All I can think of is "HOW THE FUCK DID YOU GET THOSE FRIIES SO CRISPY?" I'd give my left nut to figure out how to stop_niko
- ...making soggy floppy fries :(_niko
- Fry them at a minimum of 180° twice, and you're good.Continuity
- Air fryer. They do wonders.monNom
- yum!instrmntl
- Urotsukidōji!Nairn
- Air fryer, lol. looks amazingmonospaced
- twice fried (old school), pleasePonyBoy
- Microwaved.palimpsest
- want of the day********
- STAPskinny_puppy
- Two in the pink, one in the stink.utopian
- Fantastic! When’s your book out?MrT
- mmm umaiok_not_ok
- SHIMMY SHIMMY YA, I LIKE IT RAWgarbage
- Bon apetit!! Looks deliciousOBBTKN
- That steak looks amazing. Bon appetite!mort_
- Continuity18
Dinner I made myself this evening. I call it The Double Babydick Burger.
Two perfectly-seasoned smash burgers with American cheese, topped with epic amounts of bacon on a brioche bun, sauced with a blend of mayo and a chunky bacon/jalapeño barbecue sauce ...
... and bottomed with two fat, juicy slices of raw fucking onion.
- woodmoldero
- Lolscarabin
- oh man don't do this to me now.********
- just don't scroll for the second picture********
- good god.ben_
- "The Double Babydick Burger" s a tough one to brand and/or market bro.
Lolz.ideaist - good gawd! too much onion!pango
- Apart from the gay ass raw onion beta cuck pussboi move, it looks delicious.********
- Beta cuck pussbois can't handle raw onion. They prefer the softer, sweeter cooked onion, which more closely resembles their under developed bodies.monospaced
- +1 Continuity, this looks amazing. I'll take mine with a quality dill pickle, please.monospaced
- Yup, raw onions ftw!moldero
- God damn... make me one.Ramanisky2
- First of all babydick is a moron.garbage
- Second that looks sick, my only constructive criticism would be the stacking order. Since you don't have any lechuga on there, next time try melting the cheesegarbage
- on the bottom bun, then go from there. It creates a nice layer between sauce and bun. But I would eat the hell out of that.garbage
- No, cheese should be between the patties.ben_
- When the hot burger hits the raw onion magic happens. Cheese is right where it should be.monospaced
- The great QBN Burger Off begins!garbage
- And cheese under would be great here. A fat slice of dairy-condom to keep that bottom bun right where it needs to be. No sog, slow enjoyin'.garbage
- Sorry mono. but a chance for that cheese to melt and leech into those patties has been missed. Agree on onions tho.ben_
- "gay ass raw onion" - lol@babydickutopian
- @ben_ Nah, my cheese was sufficiently melty for my tastes (patties always get cheesed on flip).Continuity
- @garbage I'll also bottom with cheese on a single burger, for sure. On a double, I want the cheese glue between the patties.Continuity
- those fries are killin me.sea_sea
- Ah-ah-ah. Hands off!Continuity
- yes raw union! what is your sauce made of?milfhunter
- A blend of mayo and this:
https://www.kuehne-i…Continuity - Oh, you lost me the sauce, but otherwise perfick!Nairn
- I can never make you happy, Nairn. :'(
Where did we go wrong?Continuity - will never understand how anyone can love meat so much...neverscared
- First of all, garbage's nickname is accurate********
- Second, it's a gay ass burger, you cucks.********
- Why go to the pub if you can make that!canoe
- Totally unrelated, but for anybody to make an argument that the username describes the person, babydick just played himself.garbage
- Think next time I'll double the raw onion and call it The Double Babydick Deluxe, with extra infant tears.Continuity
- That wasn't the argument, you dumb cuck. I'm talking about your nick only and this shit just proves how stupid you are. PS. I have a big dong.********
- You mean double gay ass bitch autistic continuity cunt raw onion faggot burger.********
- ^ Oh, dear. Another one whose mother smoked a pack a day during her pregnancy with him.Continuity
- ^ Your mother sucks raw onions.********
- lol********
- Oh, the little deary's projecting again.garbage
- @Continuity Make more burgers! I'll slap one together this weekend.garbage
- Looks good. But where's the kale and salad?
(beta cuck pussboi here)NBQ00 - There’s no “wrong” way to do cheese, don’t get me wrong. But try it in the middle on a double sometime. Babydick should be honoured.ben_
- Ah ben_, now you're reminding me that I should make a Juicy Lucy again sometime soon.Continuity
- Your burger looks delicious. Your title logic is invalid.jtb26
- Continuity20
All right.
You may recall this time last year, I experimented with adding powdered gelatine to burger patties, and it was an unqualified success, having settled on a sweet spot of 2g of gelatine to 145 g of beef mince. Here's that post: https://www.qbn.com/reply/410438…
ephix and — separately — Nairn both asked me if this could be done with smash burgers. My thought at the time was, 'probably no' — simply by virtue of the fact that I felt that, with a smash burger, one would expel just entirely too much juice in the smashing for gelatine to even matter. Nonetheless, I was curious enough to want to experiment further.
Nearly one year later, it's Saturday night, I've had some cider, and I'm in the mood for some smash burgers.
So, here is that experiment.
Very similar to the first experiment, here's the protocol:
• 3 burgers, all have identical amounts of beef by weight.
• The beef is standard supermarket 80/20 beef.
• The first burger contains no gelatine. This is the control sample.
• The second burger contains 0.5 g of gelatine (had to bust out the jeweller's scales for this).
• The third burger contains 1 g of gelatine.
Cooking protocol is identical for all three. Screaming hot pan, Ball down and smash, season with salt and pepper, flip after 50 seconds, cheese, remove after 50 seconds on the second side.
CAVEAT: If you tried adding gelatine to meatballs or burgers, you will know that rendered gelatine in a hot pan is as sticky as cyanoacrylate glue, and one _does_ leave some crust behind in the cast iron frying pan, no matter how well-seasoned it is. If you tried with smash burgers, you'd leave half the burger behind. As such, and knowing this, I opted for my large non-stick, which made me feel filthy. As it should. I'm sorry.
So here we go, the cooking.
It unfortunately doesn't show here very well, but the first thing I noticed off the bat after 50 seconds and a flip is that each successive burger's crust was darker than the previous burger's. I kind of expected this.
Assembly time. Each burger is built identically, the same way I always do with smash burgers:
• Basic, flavour- and nutrition-free supermarket hamburger bun — this time with sesame seeds!
• Buns toasted in butter in the frying pan.
• Dijon mustard on the top bun.
• Kewpie mayonnaise on the bottom bun.
• Pickles on the bottom bun.
And now ... the results!
BURGER 1 (control sample)
Look, it's a homemade smash burger made with 80/20 chuck, cheese, mustard, mayo, and pickles on a sesame seed bun. And unless you're an abject, catastrophic failure in the kitchen, this is going be better than any fast food joint burger you'll stuff in your gob, ever. It's the stuff dreams are made of, and it's been my go-to burger for months.
BURGER 2 (0.5 g gelatine)
Hm. I'll be honest, I came away disappointed ... partly. As far as the crust and juiciness compared to the control sample, it was a bit crustier and a bit juicer, but just not enough to justify busting out my jeweller's scales. This amount of gelatine barely moves the levelling up needle, except ...
... I could detect a faint — _very_ faint — flavour of grilled steak. Interesting.
BURGER 3 (1 g gelatine)
OH MY FUCK.
This got me _really_ excited. It took me everything I had to not wolf this beautiful thing down in one. I had to do my utmost to take my time and consider all of its facet, so that I could provide you, Reader, with a meaningful write-up on it. This was a crusty, juicy piece of godliness sandwiched in bread. The crust was basically beef candy — crunchy-chewy, and just so fucking satisfying. The umami was off the charts. And — most exciting of all — that hint of charcoal-grilled steak flavour from Burger 2 was full-on in Burger 3. No exaggeration. I have no idea why this happened, and I actually don't care. This was burger. Fucking. Heaven.Holy shit.
- Verdict:
Will I throw 1 g of powdered gelatine in my smash burger patties from now on?
FUCK YES.Continuity - Amazing stuffmaikel
- Fascinating. I’ve got similar results from a teaspoon of baking soda mixed in 5 minutes before cooking. Helps it retain moisture, tenderizes and crusts.monospaced
- ** 1/2 tsp baking soda for 1lb beef.
I’m definitely trying gelatine. Is it powdered? What’s the method?monospaced - Crazy that .5g of gelatine made such a difference from 2 to 3.
Must try this!Akagiyama - @mono Basically, all I did was sort of break up the beef, sprinkle the gelatine as evenly as I could on it, then form the ball. Really not much else to it.Continuity
- @Aka I was surprised too, but I guess there's a threshold below which one is just wasting one's time.Continuity
- Mmmm ... looks so good.
Love a good burger.Ramanisky2 - I read this in my head as though babish (from binging with babish) was talking! Kewpie mayo for the win!! And what if you add more gelatine????cruddlebub
- Thank you for your service.palimpsest
- @cruddlebub Ha! Oh no, I've gone Babish!
As I discorvered in the previous experiment, you can have too much of a good thing. The third burger I made then ...Continuity - ... was just *too* rich and heavy, to the point of distraction from the beef itself. I mean ... by all means, try it, but I think it would be a bit much.Continuity
- @pali Happy to serve!Continuity
- Science, bitch!mort_
- @mono I'm still thinking about your baking soda method. Doesn't it make the meat taste a bit alkaline?Continuity
- Very nice experiment, I'll try it this week. Thanks for sharing!OBBTKN
- OBBTKN let us know how it turns out! I'm a bit afraid I simply got lucky, and my results don't reproduce themselves.Continuity
- Baking soda adds a bit of saltiness but it doesn’t taste bad. Try it :)monospaced
- Hm hm, I think I will, actually, sounds interesting.Continuity
- this is amazing, once again you da man! one question, 80/20 beef just means the lean to fat ratio or is it 80/20 beef/pork ratio?_niko
- Thanks, niko!
No no, lean to fat beef ratio.
Beef/pork combos I use for things like biftekia and Japanese Hambagu. :DContinuity - well I know what I'm having later :)Nutter
- nice to know!ephix
- I’ve used gelatin in my meatloaf and meatballs for years but never considered it for burgers. Trying tonightmisterhow
- Respect for this level of experimentation. The method, the photos, the results. Well done!stoplying
- Verdict:
- Continuity15
Here are three hamburgers that I cooked this evening.
Three ordinary hamburgers.
Each patty was made with 145 g of 80/20 beef mince from the same batch.
Each was formed in the same hamburger press to the same thickness.
Each of them was salted and peppered on both sides immediately prior to cooking.
All three were cooked simultaneously in the same large frying pan, on the same heat, for the same length of time.
Each of them is garnished with mayonnaise, mustard, and pickles.
Each of them is sat in a toasted basic, flavour- and nutrition-free supermarket hamburger bun.Three absolutely creditable, but ordinary, hamburgers. However ...
The patties of the two hamburgers on each end contain powdered gelatine. They are experimental samples.
The patty of the one in the middle does not. It is the control sample.The idea for the powdered gelatine came from a video Kenji recently uploaded to YT, where he made meatballs which included it in the mince. The reason, he says, is because the gelatine helps meats be softer and even juicier.
Nairn — having subsequently done the same for a batch of meatballs in carrot sauce after seeing said video — confirmed that this method did, indeed, do what it said on the tin.
So, I thought I would take it a step further, and try it out in a hamburger patty.
For what is a hamburger patty, if not a large squashed meatball?The results are immediately remarkable.
The control sample was everything I would ever want in a burger. Savoury, crusty, cooked to my liking, juicy. Exactly the same sort of burger I normally make, no difference in flavour at all. If this was the only burger available to me, I'd be perfectly happy with it.
The two with the gelatine in them ... Oh, wow. So difficult to describe. By far juicier, absolutely. The inside was softer. Silkier. Impossibly rich. Almost sticky, like a reduced meat stock. Such a pleasing mouthfeel. Moreish.
Yet the patties held their structural integrity as well as the control sample did, despite their texture. It also produce a far superior crust than the control sample — it was absolute beef candy.
This is going to be my burger-making method from now on. It's such a ridiculously easy way of levelling up the hamburger.
- Wow. Good write up. Now I'm hungry.skinny_puppy
- They do look tasty. Now you only need pango's blessing.palimpsest
- I'm never going to get it.
He's a tough crowd.Continuity - I must try this!! Those look delicious!Akagiyama
- https://www.youtube.…jonny_quest_lives
- gelatine is usually melted pork so would def add that extra zingprophetone
- @Akagiyama I think a little goes a long way. 2 g (a bit less than 1/4 tsp) for 145 g of beef. I don't think one could get a way with more.Continuity
- Basically like breadcrumbs and milk (parade) in the meatballs, right?dmay
- My mistake, 2 g would be about 2/3 of a tsp, but I would err on the side of caution and go with half, in that case. Or, just weight it out.Continuity
- @dmay It's ... wow, it's so much more than that. With the panade, you know it's there. You can almost taste it. With this, it's just ... wow.
Nothing like it.Continuity - #GelatineKru Reprazent!
Shit works so well in meatballs and meatball sauce (well, non-tomato, at least).
Need to try in burger now. +1 Science!Nairn - @prophetone - I think at the point it's just 'gelatine' it doesn't much matter what the source animal was, but the stuff I've had is all beef-basedNairn
- @dmay - in meatballs, I've used gelatine in addition to milked bread. It doesn't make the meatballs 'softer' per se, but it does 'improve' the texture.Nairn
- Like, it makes that softness make more sense - it sort of fatty-meatifies its relevance.Nairn
- @continuity - did you vary the amount of gelatine in the two patties that contained them? I'm kind of curious to put in a bit too much and see what it does :)Nairn
- Interesting. Do we have a burger thread?garbage
- Yes, interesting. I'm typically poised against these type of interventions but I will definitely be trying this.MrT
- go all out and run a piece of sheet gelatin through the centre of the pattie.thumb_screws
- @Narin Ah yeah! And I forgot to mention it. The one on the left has 2 g, the one on the right has 4 g, and that's too much of a good thing.Continuity
- flol "Narin", ugh. Too early. Anyway, My next experiment will be a 120 g pattie with 1/8 teaspoon of gelatine, and we'll see what that does.Continuity
- I suspect that will be the sweet spot. Naturally, I'll report my findings in this here Food thread.Continuity
- Oe sounds goood!! do you use dijon mustard or regular?milfhunter
- Needs more beetroot, pineapple and fried egg and bacon!sab
- And marshmallows while we're at it.palimpsest
- @milfhunter This time, the standars yellow mustard. Though, I'm also partial to a healthy dollop of sinus-clearing Dijon mustard on a burger.Continuity
- like MrT, I typically don't mix anything into burger meat, but this sounds very interesting indeedmonospaced
- Will try this for suredmay
- That gelatine sounds swellatinestoplying
- So fucking hungry nowRamanisky2
- @MrT and mono, normally I'm totally onboard with you both. The purity of the beef mince is sacrosanct. But this was too promising an experiment to pass up.Continuity
- Getting gelatin from the store today to try this on my days off.Akagiyama
- Careful not to overwork your meat.
^ Can't wait for an out of context usage of this one.misterhow - sounds good!ephix
- would it work in a smashed patty?ephix
- I'm going to go ahead and guess 'no'. The reason being that there simple won't be enough thicken in the patty for the gelatine to do its work with ...Continuity
- ... the meat juices. In all likelihood, you would expel it all in the smashing.
But, you know. I could be wrong. It's worth experimenting with. For science.Continuity - *simply won't be enugh thickness
I need more coffee.Continuity - fair enough and makes senseephix
- Continuity22
Well, yeah.
That was worth all the time and the effort.
Of course it was, come on.
- 本当に素晴らしい！
Lol, looks tasty. Still no ramen season here, bon apetit!OBBTKN - ありがとう ございます !Continuity
- Yum!mort_
- beautiful!PonyBoy
- Looks good but eggs way too runny for me.sab
- I'll have sab's eggs then!MrT
- とてもお腹が空いたutopian
- Go for it Mr T! Ya can have the runny chook eggs! Needs to be more cooked for me.sab
- So when are you going to open your own restaurant?milfhunter
- 'too runny'
WAT
That's not possible. There's no such thing as a too-runny egg.Continuity - @milf never ... when a hobby becomes your job, it's just a chore. :\Continuity
- I would order mine with some extra naruto fish cakes onegaishemasu!stoplying
- 本当に素晴らしい！
- PonyBoy19
I attempted my first cast iron pizza last night w/scratch sauce and dough... the dough was a little thicker than I would have liked so I will add a touch more warm water next time around (and will probably try letting the dough rise in the fridge overnight rather than 1-2 hours @ room temp) ...but for round 1 this came out pretty good). :)
I sautéed fresh shrooms up front and also made a simple garlic / oregano / olive oil glaze for the crust... the sauce was just whole crushed tomatoes w/garlic, italian seasonings etc.
- ++neverscared
- Looks delicious yo!!OBBTKN
- Looking good!!maquito
- ohhhh. Might have to give this a try!hydro74
- Get an OONI bro!!!
; )ideaist - cast iron cooking, iz ze bestcanoe
- ദ്ദി˙ ᴗ ˙ )pango
- yummort_
- had no idea this was even a thinginteliboy
- I do this sometimes too. It cooks so fast you can essentially build it in the pan. I start it on the stove and after built put in oven for 5 min. Amazing.monospaced
- yeah mono, I preheated the pan to 475 w/the oven, oiled and placed the dough immediately—it was cooking for 3-5 mins (crackling and rising) as I added toppingsPonyBoy
- Exactly. Try a little hot honey on the crust when it comes out. :)monospaced
- There is actually a little honey IN my crust :)PonyBoy
- 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
- Continuity14
Well, look: I've never had tacos al pastor before — much less the real deal from Mexico City — so it's not like I have anything to compare my results with.
But, this recipe from Serious Eats is astonishing. It's so, so, so delicious. Will absolutely make again, and it's 1000% worth the time it took.
(Garnished with a bit of salsa verde, onions, coriander, and pineapple roasted in the pork fat.)
- Looks great!!!
Fax some over.palimpsest - Dear God.Nairn
- congrats, that looks amazing. and it also looks more convoluted than Pango's noodle soup. Did you do the whole circle grill charcoal thing? did it take 11 hrs?_niko
- oh never mind I see you can do it in the over as well through probably won't get that nice charcoal flavour, damn now I have to try this_niko
- Looks very good! Serious eats is a great site. Did you make or buy the tacos?MrT
- Want!! Looks fantastic. Bookmarked the Serious Eats website. Thanks!Green_Pork
- Last time I followed a recipe I used my dirty socks as oven mittens and stepped on a tomatodrgs
- @niko Yeah, I used the oven method. It was one of my criteria when I was researching recipes and methods, cos I'm not allowed to cook with fire on my balcony.Continuity
- @MrT Bought them ... one day I'll try making my own, but this time, I wasn't in the mood. Also, I haven't got a tortille press (yet).Continuity
- not a big fan of warm fruits on my food but you are selling it like i should give it a shot.milfhunter
- ^ I'm normally not, either, but the pineapple is an absolute must. Sooooo good!Continuity
- Looks just like what you get in Mexico.monospaced
- This is cultural appropriation and not allowed.shapesalad
- Excellent, saw the recipe posted last week, great follow through ⭐ ⭐ ⭐ ⭐ ⭐whatthefunk
- https://i0.wp.com/me…pango
- My fav kind of street taco here in LA. You'll find family vans loaded up to set up and cook on the sidewalks like little pop ups without the food truck.shellie
- *warm/char tortillas on the hob flametbgoodwillie
- I'd heartily recommend getting a press, esp. as you clearly enjoy putting in the effort : ) I made your Mexicana recipe from a few pages back, + tortillas...MrT
- It was delicious and has gone in the sacred recipe binder! Soz for shitpic, I was a bit d-runk. https://jmp.sh/nWMM7…MrT
- Damn, Mr T. Looking at your tortillas in that pic, you've sold me on a press!Continuity
- Thanks, do it! MrsT is GF so they get made a lot. Delicious charred edges and they stay warm forever under a cloth. The first one with just lime + salt = joy.MrT
- Do you use the white or yellow masa harina?Continuity
- Nice work!canoe
- Do you cook often from Serious Eats? Did you compare it to Bayless?canoe
- I didn't compare to Bayless, though I should. I understand he did for Mexican food in the US what Ramen_Lord (Reddit) and Ivan Orkin did for ramen.Continuity
- I use both, this one currently. We don't get the range in Aus so I use what I can. https://cdn11.bigcom…MrT
- https://cdn11.bigcom…MrT
- Also this but in date : ) https://internationa…MrT
- Ahaaaa. Lista is white, Harina is yellow. I'm going to try with Lista, first.Continuity
- These are a staple! Made ‘em with grilled portabello strips and cotija last timescarabin
- I fucking love cotija cheese. Texture of cheese curd for poutine, with an awesome salty funk.Continuity
- Looks great!!!
- 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!********
- 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
- Continuity19
Christmas dinner.
Roast beef, dry-brined with smoked salt instead of regular salt, left in the fridge uncovered for 24 hours and reverse-seared to a perfect medium-rare. With mash, green beans sautéd in butter with garlic, and sautéd shiitake mushrooms.
Plating needs work, but my stomach cares not right now. Fucking awesome.
Merry Christmas, you degenerates.
- What was the time on the cook? a reverse sear on that is minimum 5 hours... yes?PonyBoy
- It was only a 1 kg joint, and took me about 1.75 hours at 105°, so not bad at all. Pulled it out when the internal temperature got to just about 55°.Continuity
- Sorry, 2.25 hours. Nonetheless, not at all long, all things considered.Continuity
- I did a nice prime rib roast too. Studded it with garlic and thyme. I seared it at full blast for 25 min and then just let it slow cook for another hour or somonospaced
- Looks tasty. MC to you too!!OBBTKN
- This looks amazing, well done like usual continuity. This is extra torturous since I've given up meat for the past year (to lower my cholesterol)_niko
- Gravy needs more roast juices! thick afinteliboy
- My sister just cooked a bomb ass roast, best meal I had in a while!********
- does it taste good with that much nutella?neverscared
- Haha. We do a horseradish sauce :)monospaced
- ^ hell yes!********
- chocolate gravy?utopian
- Yes.Continuity
- Ramanisky211
Ahhhhhh ok
- Sorcery. This is fucking sorcery.Continuity
- I'm really not into this kind of food.shapesalad
- @SS you back on the Greggs up Norf?fadein11
- I don't visit QBN often, but when I do, the first thing I want to know is what food shapesalad likes to put in his cute little mouth.canoe
- Shapesalad brings burgers to the cinco de mayo partycanoe
- this should be taught in primary schoolKrassy
- can you find and post the pizza version?********
- It was my proud honor to teach my kiwi friends how to make and fold breakfast burritosrobotinc
- Sounds odd since I live in mexico but I miss me a good burrito********
- Where do you those hand condoms?hydro74
- I want one of graf's folded pizzas.MrT
- the best "Shit, I'm drunk & hungry" burritos can be found in the dive mexican drive thrus throughout the US southwest–Filibertos... Eribertos... I miss them :(PonyBoy
- dont tell me how to roll by borritomilfhunter
- Yea Im with shapedrgs
- PonyBoy, when I lived in pacific beach San Diego, my place was Aliberto’s. The best. Filiberto’s was not bad either ;)monospaced
- Mission roll 101.garbage
- @monospaced @PonyBoy any'berto's in San Diego is tops, yes!Krassy
- There's about half a liter of sweat in them gloves!Akagiyama
- lol akafadein11
- This guy burritosscarabin
- 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
- Continuity7
All right folks, I need your input in them-there notes >
When using a recipe website, do you prefer:
• Method write-up with photos for each step, or;
• Just the method write up is fine, thanks.Your input will be helpful, and I thank you kindly for your lovely answers.
- I like photos even just to break up text.mort_
- But nice food prep photos can inspire action too.mort_
- Good to know, thanks mort!Continuity
- If I don’t read a whimsical tale of how your grandma smuggled this recipe in her cooch, I’m disappointedimbecile
- I'll see what I can dig up, promise.Continuity
- one long sentence, no photosFax_Benson
- ^ lolmort_
- Slightly OT but if you make instruction video recipes, make them the shortest they can be to get the instructions over.mort_
- Interesting. Not a fan of long content?
YT would be a second phase, depending on a bunch of stuff.Continuity - The length of the content should match the search intent. “How to make a burger” shouldn’t be a 20min burger making video that includes the history of burgers.mort_
- one nice photo, all ingredients listed immediately after the photo, simplified summary of directions immediately following ingredients. Long form after thatmonNom
- This would be a revolution as most recipe websites are designed to maximize scrolling and ad impressions, and effectively hide the important stuff at the bottommonNom
- probably also shitty for SEO to not have 7 paragraphs about how you tried this recipe and its the last you'll ever need because fall in new england with familymonNom
- Unless you already have a name, the 7 paragraphs are an unfortunate evil for your pagerank.garbage
- Yeah, SEO kills good content.mort_
- It’s also way less effective at driving traffic than it used to be since Google organic results are so hidden now.mort_
- Hm-hm. All good points. Thanks, folks!Continuity
- Usually I try to find the “jump to recipe” linkdmay
- +1 dmay. I’m a fan of the print version of the recipe! But if I’m in new territory, pictures help a lot. Cover all bases?MrT
- Are you cooking something?
As in project? if yes, then overview pic with ingredients, then recipe, then final pic with result would be amazing******** - Just don’t make me hunt and scroll for it.monospaced
- Pics after.monospaced
- One or two pics at the top of the finished tucker but happy with written text steps. No need for photos too.sab
- Me personally I like recipes with text and video, like the tasty appVeganWarrior
- Photos on each step. actually is recommended on the schema.org for recipes.Salarrue
- If there are any challenging steps, I like to know what it is supposed to look like. Also nice pictures are inspiration to make the thing so you can eat it.skinny_puppy
- i use https://www.recime.a…_me_
- Wasn't SimonFFM going to do a naked models cooking YT channel or something? Hook up with him for visual content for the recipes ;)microkorg
- Interesting range of opinions, here, thanks for that. Is it fair to suggest that those of you who don't need photos per step are confident in your skills or ...Continuity
- ... have a video from the blogger you've watched or are referring to?Continuity
- Pictures for every step is too much. Should be used to highlight something like a challenging step.********
- So like, “mix the spices together in a bowl” does not require a picture of a bowl of spices.********
- ^ Ha, true!Continuity
- I think what I'll end up doing — since I _know_ I'll have more questions for all of you like this — is set up a Google questionnaire for all of you on this.Continuity
- Just give me the fucking recipe... A nice cover/hero photo will draw me in, but I don't need to know the history behind the recipe. I understand it is for SEO..duckseason
- ...purposes, but I ALWAYS click the "jump to recipe" button.duckseason
- I say video format of continuity in nothing but an apron and maybe a chef's hat! My wife needs new cooking inspiration!_niko
- ^ lol oh, I think Simon called dibs on that idea!
*phew*Continuity - @continuity. I’m reasonably confident, but really, I just find that ingredients, quantities and a sketched out plan of action is really difficult on mobile.monNom
- When I am cooking. I want to know what ingredients, what quantities and what pots and pans and prep to know if the recipe works for me in the moment.monNom
- I’m rarely planning before a shop. Usually I’m looking at 3 recipes and getting a gist of how it goes together and the ratios of ingredients. Shopping my fridgemonNom
- Per step photos might be helpful 10% of the time to understand the description better, but a video would be 100x better in that circumstance.monNom
- if you want to do a write up before the recipe card, make sure you have a link at the top directly to the recipe.ephix
- Okay, I'm definitely coming away from this with more questions in mind.
Expect a survey soon, folks.Continuity
- Continuity14
味付け卵のせバター醤油ステーキ丼 (Ajitsuke tamago nose batā shōyu sutēki donburi), aka:
Butter-soy sauce steak donburi with ajitsuke tamago (seasoned egg, aka "ramen egg").
The rice is under all the stuff.
- Looks ace! Which cut of cow?OBBTKN
- Rump.Continuity
- You and your sexy eggs again!palimpsest
- <3Continuity
- That looks so good.skinny_puppy
- doing it and doing it and doing it right... bravo ninjaAQUTE
- *droolingPonyBoy
- yes chef!stoplying
- egg recipe pleaseKrassy
- ^ I too would like to learn this powerSquiddy
- Yes please too to everything!MrT
- dear gawdprophetone
- MrT16
It started with a beer in the sun and bringing the BBQ out of hibernation. It finished in a slightly virtuous veggie overload.
Purple kale and toasted almonds, BBQ'd parsnips, beans and carrots, roasted chickpeas w paprika, pickled apple and fennel, and broccoli leftovers. All with a side of miso dressing.
- That all looks amazing. I would just hose an entire plate of pickled apple and fennel because that sounds delicious.BuddhaHat
- Ace!OBBTKN
- ayeeee now that's a well lit photo.pango
- You got the pango seal of approval!
It is beautiful.palimpsest - looks gooodmilfhunter
- Rabbits love this.utopian
- Do you have a mandolin or what do you use to get them cuts? I've been looking at getting a mandolin and all I see are horror stories.refunktion
- Blimey! And pango photo approval! I just pointed my phone at it... Yep I do have a mandolin, I use it a lot. Just be careful : )MrT
- One of these, been going strong for a decade or so. https://www.borner-s…MrT
- Benriner mandolin + protective glove ftw!BuddhaHat
- $99 for a mandolin!pango
- Those V-slicers are the tits. Great for coleslaws and stuff. Used one today to slice ginger for spiced chaiscarabin
- I've had a food processor for many years, and only recently used one of its attachments that does these cuts in just seconds. :)monospaced
- Awesome, thanks so much for the reco!
And, yeah, that plate looks incredible, I would come back for seconds.refunktion
- Continuity7
pango doesn't own a pepper mill, and buys pre-ground pepper. No word of a lie.
- Ban him.palimpsest
- start a gofundmeuan
- Oh my... How is it possible pango?OBBTKN
- Um, that's slanderousgarbage
- Not slander if I can prove it!
https://i.imgur.com/…Continuity - I will never unsee this.maquito
- I've always had my doubts.Horp
- https://i.imgur.com/…PonyBoy
- LOL, poor pangoNairn
- https://media.tenor.…scarabin
- I LOVED YOU PANGZ! LOVED YOU!garbage
- https://i.imgur.com/…utopian
- lolpango
- why do the manual labour when you can get someone else to do it for you
https://i.imgur.com/…pango - also not a fan of holding a thicc stick with both hands and twisting it.pango
- https://i.kym-cdn.co…hydro74
- we should strip his qbn pro account from him...neverscared
- We should strip him full stop.palimpsest
- I see you, hydro74 ...Continuity
- https://www.youtube.…Wolfboy
- Spicy food hater like me
*bangs on chestdrgs - thats how you know i never meet him.
he would have a proper pepper-mill
with a nice story to tell.******** - :spastic:palimpsest
- It's only the white man's "cuisine" that you grind pepper on all your tasteless shit. Most of the rest of the world doesn't use this spice like this.Khurram
- You have the weirdest fucking takes. Pepper is part of the "white man's 'cuisine'"? Give me a break, you're just looking for another thing to be upset about.garbage
- Signed, white boy that is pretty much fueled by harissa and za'atar.garbage
- Haha, don't take yourself so seriously white boy xKhurram
- You're the one who somehow thinks pepper is a western thing. You've gotten your bell rung too many times yo.garbage
- I think you may have misread :-/Khurram
- I didn't, you're the other dude that trains MMA?garbage
- No that's not what I meant... eugh never mind.Khurram
- No ones stopping you grinding fresh peppercorns on your mashed potatoes, ok?? If that's what you live for, then bloody go for it!Khurram
- pango, how does it feel to be the token ethnic on this forum? You are like a curiosity to them.Khurram
- Try grinding some fresh peppercorns on your congee in the morning, lift up the flavour! >_<Khurram
- https://gifsec.com/w…pango
- White man's cuisine? You sound like a brown cunt********
- khurram. how do you use pepper?pango
- He doesn't.
Pepper is the white devil's tool for oppression. Stay away from that filth, even in pre-ground form.palimpsest - Definitely projection happening here. I don't think pangz as "the Asian dude", he's just the homie with no pepper grinder.garbage
- wait till you find out there are black, red, green and white peppercorns...uan
- I use white pepper. PRE-GROUND TOO! take that!pango
- White pepper is actually best pre-ground! Too hard to get it dusty, and that dust goes a long, long way.garbage
- https://www.amazon.c…garbage
- Bare minimum, get that. Fresh pepper is just.. better. Now I'm leaving this toxic thread, and half of the people in here should probably re-think their words.garbage
- i think only 2 people are taking it seriouslypango
- You should rethink your existence, garbage********
- i think we should all think about our existence.pango
- scarabin18
Crispiest roasted potatoes i’ve ever had. https://www.seriouseats.com/the-…
This pile started out much, much bigger
- Also, that vegan mayo is dead easy. Tbsp each of lemon juice, vinegar, ground mustard, garlic. Blend w 1/2 cup soy milk, and emulsify with 1 cup oilscarabin
- they look amazing, do they use the baking soda trick?
and do you use like a vitamix for the mayo, or just a stick blender?BuddhaHat - Yeah, baking soda + russets. For emulsions i use a lil cheapo ninja blender with an opening in the lid for drizzling in oil. Works like magic!scarabin
- I like to take that mayo and whirl in a few chipotle peppers. Keep it in a squeeze bottle and put it on everything
https://i5.peapod.co…scarabin - Once you see it...found the turtle!
https://i.imgur.com/…
I like Turtles.utopian - Kenji's roast potato method is my go-to. This man can do no wrong.Continuity
- The vegan mayo is interesting, I'd no idea soy milk can be used in emulsions instead of eggs. I should tell my mum about this, she's veggie.Continuity
- they use baking soda for meat as well at chinese restaurants. makes them more tender. i gotta try it.pango
- Just be careful who much you use, pango - it can quickly make beef end up with a weird slimy texture and taste like soap.Nairn
- A half teaspoon per pound is ample, and you don’t let it marinade for more than half an hour. That helps avoid the slimy overly soft results.monospaced
- @continuity yeah! It works really well https://www.ncbi.nlm…
Also i should clarify i meant “stone ground” not “ground”scarabin - Would eat. Baking soda is the secret ingredient in so many things. Magic powder staple.garbage
- Continuity16
I made Gyudon.
- Cunt.Nairn
- Looks fantastic!milfhunter
- the meat looks like dogfood though..neverscared
- OK, chief.Continuity
- Dat egg...mmmmm. <3Akagiyama
- Ace! You could make a book.palimpsest
- or is that deer brain ?neverscared
- Shh, schnitzel boy.Continuity
- looks great ... can I haz a bowl?Ramanisky2
- or just a regional.. german.. very special formal sauerkraut replicant i speculate... well done any way it is !neverscared
- That first egg-poke. +1garbage
- what @nairn said :)dee-dubs