Author Topic: What's Cooking  (Read 111276 times)

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Offline GoingMyWay

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Re: What's Cooking
« Reply #780 on: June 11, 2020, 11:28 AM »
I'm eagerly awaiting the recipe!  Do they also happen to have a recipe for a good sauce too  :)??
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Offline Gregor

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Re: What's Cooking
« Reply #781 on: June 11, 2020, 04:40 PM »
I'll get the recipe from Marco and report back.  [big grin]
Please keep me in the loop too.

Regarding pasta maker: I have obtained a Marcato Atlas 150 some years ago, for around 50 € (including the motor add-on, which I can highly recommend for single-human operation of that device) when I noticed that some Amazon bots went amok trying to beat the others on a race to the lowest price. [big grin] Spent what I saved on some of the finishing add-ons, like the ravioli one.



I can highly recommend that thing, with the motor it's simple to run the dough through it in a loop till it's at desired consistency.

Offline Gregor

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Re: What's Cooking
« Reply #782 on: June 13, 2020, 03:43 PM »
Something usually for bad weather, but I'm preparing a bit more and Weck'ing it for rainy days:

Starting with rendering the fat from some slices of the gammon I obtained in April and sweating onions in that till they're brown, then add groud beef and stir at medium-high heat till the meat is cooked:

Introducing a cabbage, some smoked garlic, 1/4L of bouillon I cooked from the bone of the gammon, a handfull of potatoes I forgot to take a picture of:

Slice up and into to the pot with everything, then add fresh ground nutmeg, kümmel, allspice, some few laurel leafs, a spoon or two of whole black pepper... then let it cook at low-medium heat for 30-40 minutes while carefully stirring several times:

Remove the laurel, pack into Weck glasses (while, again, forgetting to take pictures) and can at 100°C for 90 minutes:

One of the glasses did not seal correctly (the left one) the too low vacuum is indicated by the handle of the rubber ring not pointing down:

The wine was to grease the cook, nothing of it made it into the dish.
« Last Edit: June 14, 2020, 05:11 AM by Gregor »

Offline six-point socket II

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Re: What's Cooking
« Reply #783 on: June 13, 2020, 05:29 PM »
Looks good, Gregor!

--

Today, Pasta alla carbonara.



Kind regards,
Oliver
Kind regards,
Oliver

"... . Say yes to stuff, and it will take you interesting places." - Anne Richards, CEO Fidelity International

Offline GoingMyWay

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Re: What's Cooking
« Reply #784 on: June 15, 2020, 01:59 PM »
@Gregor what is the name of that dish?    Is it like a sauce or is it eaten as a stew?

We got a new baguette pan from Amazon that can accommodate 5 loaves. 



My wife made more homemade bread.  She's getting really good at making the bread, but she's still not 100% satisfied.  She thinks it's only 90% there.  She's really looking for the thin super crisp crust with the airy texture inside.















We used the leftover meatballs to make a meatball sub.  The sub would have been better with provolone cheese, but the mozzarella cheese was already open.







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Offline six-point socket II

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Re: What's Cooking
« Reply #785 on: June 15, 2020, 02:05 PM »
Looks (and hopefully tasted ;) ) fantastic!

Kind regards,
Oliver
Kind regards,
Oliver

"... . Say yes to stuff, and it will take you interesting places." - Anne Richards, CEO Fidelity International

Offline GoingMyWay

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Re: What's Cooking
« Reply #786 on: June 15, 2020, 05:18 PM »
It was good.  I was kind of dreading eating more meatballs, but turning them into a meatball sub was a nice treat especially on the freshly baked bread.
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Offline mike_aa

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Re: What's Cooking
« Reply #787 on: June 15, 2020, 05:25 PM »
@GoingMyWay  One of those baguettes and some Brie Cheese equals Heaven!   [tongue]   [big grin]

Looks Delicious and I bet the bread is even great by itself.

Mike A.

Offline GoingMyWay

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Re: What's Cooking
« Reply #788 on: June 15, 2020, 05:31 PM »
That would be good!

The bread is tasty by itself.  My wife likes to eat it with condensed milk.  I think this is the third version of the recipe.  I think the first recipe that included yogurt and melted butter tasted the best, but the third version is the most "authentic" version of a bread recipe.

I'm happy to share the recipe if anyone is interested.
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Offline naguvogi

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Re: What's Cooking
« Reply #789 on: June 15, 2020, 11:09 PM »
I had breakfast. Why does this thread cause a feeling of hunger?  :'(
https://www.bbwtube.porn/categories/lesbian/
They are resting and Leroy comes up with an idea. He asks Kareena - "Why not we hit the beach. We still have a few hours until sunset." Kareena asks - "And do what?" This is where Leroy tells her what he wants. "I want you to don that green thong bikini of yours and recreate that scene for me. I wanna see it right infront of me." Kareena thinks a lot about this. In her mind she is not very confident about this. But the last thing she wants to do is refuse Leroy. She is having the time of her life thanks to him. He is real man who knows how to treat a woman. Even if she does not, Leroy will have his way someway or other. Something, that makes her even hornier - A controlling stud too good to refuse. Kareena coyly agrees to his demand. She takes off her clothes and puts on that bikini. Leroy too removes his T-Shirt, and he is only in a skintight shorts that it literally taking the shape of his huge bulge. It can make the women around drool for just having a glimpse of it. Kareena and Leroy go out and hit the beach.
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At the beach, they are walking hand in hand, laughing and talking. The guys around are literally jealous of Leroy of walking around the beach with such a hottie but they know they can't compete with him. She belongs with him. They can't do anything. Leroy and Kareena take a towel and put in on a bench and lie down on it soaking the sun. The beach is getting emptier and Leroy asks Kareena to do it. She gladly gets up from the seat and moves the water swaying her hips. The movements of her butt cheeks are clearly visible in the thong she is wearing. Kareena dips into the water and comes out like an angel just as she did in that music video. She comes out looking hungrily at Leroy right into his eyes with a sexual urge. She lift her hands on her hairs and does and sexy pose. She is literally pulling it off and doing it even better. Leroy is absolutely mesmerized by Kareena's exotic beauty. But this time, she does something different. She gestures with her index calling him to her. This is it for Leroy as he can't control himself anymore. He gets and rushes towards Kareena runs away from him playfully. She gets inside the water splashes some water on him and so that does Leroy. He finally catches and lift her up in his arms. They are both playing in the water. Leroy and Kareena look at each other and lock their lips together in extreme passion. They are literally lost in it each other. Leroy asks her - "There is a rock nearby. No one comes there. Let's go over there." Kareena agrees.

When she comes out of the water, the bra is fully wet and glued to her boobs. Her nipples can be seen pointing out of her bra and even the outline of her areolas' are visible. When she turns around, her thong bottoms have literally shrunk inside her ass crack as if she not wearing an underwear at all. She is holding Leroy's and taking him to the secluded rock nearby. Leroy could not help but playfully spank her naked butt cheeks from behind and try to hold it in his hands while she is taking him there. The immediately get behind a rock and start kissing each other. Leroy is kneading her ass cheeks like a dough trying to knead as much as possible. He starts kneeling down on Kareena and turns her around. He just can't stop himself from eating those delicious ass cheeks. He kisses them one by one, eats them to his pleasure as Kareena helps him by pushing his head inside with her hands. After some time when Leroy is done, Kareena goes down pulling his big black cock out and starts stroking it real good. Then she proceeds kiss the tip and goes onto licking his long and thick shaft to her delight. She also works out on his balls turning him on to the max.

Leroy then implores Kareena - "That is it. I want your sweet pussy." Kareena obliges - "It is always your's babe. Take it." He then lifts Kareena up in his arms holding her butt cheeks and fucking her in the position for very long as they keep on eating each other's lips and Kareena giving Leroy a taste of her delicious tits. Then he puts her down and fucks her doggystyle for a couple of minutes. Leroy wants to cum. He asks her "where do you want it babe." To which she replies "dump it inside my pussy. The bitch is hungry for that yummy cum of yours." Leroy shoots his load inside her and they sit around the rock and rest for a while kissing each other. Suddenly, Leroy hears some movement. "Wait is someone there?" he looks around. Kareena implores that there is no one. But Leroy is sure that someone was there. Regardless, they get out of the rock. Leroy's cum is dripping out of Kareena's pussy to her thigh. As she waits and cleans it off. Leroy again hears some movement but can't see anything. They head to the beach house.
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They are walking arm in arm and in a sudden moment Leroy pulls Kareena to a side and hide behind. "Leroy what this?" "ssshhh ... quiet. I told you some one is there. Just stay silent and keep watching." Both of them watch over their house hiding behind a tree. Suddenly, they see two guys tip toeing outside their house are trying to click some photos. Leroy DMs Mike - "Yo. There are some mothafuckas taking photos of us. I am behind them hiding near a tree. You nab them from the gate, I will nab them from behind."
« Last Edit: November 01, 2020, 11:48 PM by naguvogi »

Offline Gregor

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Re: What's Cooking
« Reply #790 on: June 16, 2020, 04:35 AM »
@Gregor what is the name of that dish?    Is it like a sauce or is it eaten as a stew?
It's a 'Kohleintopf', a basic cabbage stew I turned into being a bit less on the vegetarian side.

That bread looks great.

Offline Sourwould

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Re: What's Cooking
« Reply #791 on: June 17, 2020, 01:05 PM »
Ok guys. I joined a CSA this year and I got a head of green cabbage staring at me in the fridge. What do I do with it? I already made slaw and I don't like sauerkraut. Help me Europeans, you're my only hope.

Online Cheese

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Re: What's Cooking
« Reply #792 on: June 17, 2020, 01:10 PM »
How about cabbage rolls?

Offline hdv

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Re: What's Cooking
« Reply #793 on: June 17, 2020, 01:37 PM »
If you like Asian food I can recommend Acar Tampur (Indonesian Pickles). You can keep it for quite a while in the fridge and it is a great side dish.

@GoingMyWay: I would appreciate that bread recipe!

Offline six-point socket II

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Re: What's Cooking
« Reply #794 on: June 17, 2020, 01:45 PM »
I second cabbage rolls.

Kind regards,
Oliver
Kind regards,
Oliver

"... . Say yes to stuff, and it will take you interesting places." - Anne Richards, CEO Fidelity International

Offline rvieceli

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Re: What's Cooking
« Reply #795 on: June 17, 2020, 01:47 PM »
@Sourwould Shredded cabbage makes a great addition to vegetable soups. HEre's a link to Marcella Hazan's Minestrone di Romagna,

https://gourmay.net/recipes/soup/marcellas-minestrone-best-served-at-room-temperature/

Also good simply steamed and served with a butter/lemon sauce

Chopped and sauted with bacon and onions.

Ron

Offline Sourwould

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Re: What's Cooking
« Reply #796 on: June 17, 2020, 02:21 PM »
These cabbage rolls look really good. I've never seen these before.

Kind of interesting. My grandmother used to make meatballs with rice in them, simmered in gravy.
No cabbage wrapping. She lived in Heidelberg in the late 40s/50s. I wonder if it's something she picked up there?

She was from Tokyo. She used to make breaded/fried pork cutlets with cabbage and mayo. We always thought it was a recipe from Japan, Tonkatsu. But she said she learned to make it in Germany. Though I have a feeling they're not eaten with sticky rice in Germany.

Online Rob Z

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Re: What's Cooking
« Reply #797 on: June 17, 2020, 03:09 PM »
Sourworld

Regarding your request for recipes to use the cabbage:  I had a friend years ago who was Hungarian.  He and his family made "haluska" all the time and it was delicious. It is not a low-cal dish but it is still worth making.  [big grin]  Check out the various versions of it on YouTube and online and see if that appeals to you.

Offline GoingMyWay

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Re: What's Cooking
« Reply #798 on: June 19, 2020, 04:50 PM »
If you like Asian food I can recommend Acar Tampur (Indonesian Pickles). You can keep it for quite a while in the fridge and it is a great side dish.

@GoingMyWay: I would appreciate that bread recipe!

@hdv  Here's the recipe * banh_mi_recipe.pdf (231.67 kB - downloaded 42 times.).

Last night I made an eggplant Japanese curry.  It was pretty easy to make, but I didn't care for the taste at all.  I much prefer traditional Japanese curry.















We're trying to make some pickled watermelon rind.





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Offline hdv

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Re: What's Cooking
« Reply #799 on: June 19, 2020, 05:07 PM »
@GoingMyWay: thank you very much! I am going to try this in a short while.

Offline GoingMyWay

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Re: What's Cooking
« Reply #800 on: June 19, 2020, 05:11 PM »
You're very welcome!  I hope it turns out well for you - please post your results!

We tried making homemade donuts for the first time.  From the videos I watched, I was hoping to get something like a Krispy Kreme donut.  This wasn't very close.  I'd only give this about a 6 out of 10.  Something in the donut dough itself kinda tasted off - maybe it needed more sugar.  The overall taste and texture (kind of a hard crust) reminded me a bit of a beignet though.




















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Online Cheese

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What's Cooking: Orzo Salad with Shrimp & Lemon Dressing
« Reply #801 on: June 19, 2020, 06:08 PM »
Clock wise rotation:
Lemon dressing, shrimp, chives, parsley, peas, snap peas, asparagus tops, asparagus bottoms, lemon zest & tarragon with Orzo in the upper LH corner.



This was served at just under room temperature...delicious.


Offline GoingMyWay

  • Posts: 1181
Re: What's Cooking
« Reply #802 on: June 21, 2020, 04:59 PM »
That shrimp orzo salad looks perfect for a light summer dinner.

Tried making yaka mein after seeing it on an old episode of Anthony Bourdain's No Reservations.  It looks better than it tastes.  It was really lacking flavor.  I might have picked a bad recipe.  The seasonings were pretty much just

2tsp Zatarain's Creole Seasoning
1tsp Paul Prudhomme's Seafood Magic
1tsp Paul Prudhomme's Poultry Magic
3 tsp Better Than Bouillon Roasted Beef Base

Adding Sriracha did help though.











Made eggs en cocotte for breakfast today.  The base tasted like cream of mushroom soup, which would make sense since it's shallots, mushrooms, and heavy cream.













I found this Old Bay hot sauce at the grocery store yesterday.  It tastes good.  I like to make Old Bay wings with the dry seasoning.  I might have to try tossing some wings in this hot sauce.

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Offline GoingMyWay

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Re: What's Cooking
« Reply #803 on: June 21, 2020, 05:16 PM »
I got a new kitchen toy - a chamber vacuum sealer.  This is one of the first "small form factor" chamber vacuum sealers that I've found.  Most units are designed for commercial kitchens and are huge.  This only weighs 25lbs and it only takes up about a 14.5" x 14.5" footprint.  It's also on the cheaper side at only $599.99 versus $999+ for the Vacmaster VP215.  I had already pre-ordered the Avid Armor when I learned that Vacmaster is coming out with the VP200 for only $499.  The VP200 seems like a better deal as it's cheaper, can handle 12" x 12" bags, and has a vacuum hose port.  The Avid Armor can only handle 11" x 13".  Overall I am I happy to finally have a chamber vacuum sealer. 

So far we've tried making vacuum compressed watermelon.  It makes the watermelon denser and juicier.  We also tried making "instant" pickled watermelon rind and a pickled cabbage to go with our rice porridge for dinner.  It's nice to be able to vacuum seal liquids now (just gotta be sure to not overfill the bag or the liquid will bubble out).










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Offline GoingMyWay

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Re: What's Cooking
« Reply #804 on: June 23, 2020, 04:39 PM »
My wife cooked up a bunch of Taiwanese food yesterday.  Popcorn Chicken, 3 Pepper Chicken, Steamed Red Shrimp with Vermicelli, and Snow Pea Tips.



















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Offline GoingMyWay

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Re: What's Cooking
« Reply #805 on: June 23, 2020, 04:52 PM »
We're attempting to make gravlax.  We looked at a few different videos for recipes.  We decided to moisten the fish with a little vodka and then equal parts of Demerara sugar and Morton Kosher Salt.  We're gonna leave it covered and pressed for 3 days in the fridge and then see how we do.











Oh cottage cheese - one of my vices.  I am a full fat cottage cheese kind of guy and can't stand the ones where the curds almost squeak in your teeth.  I won't buy the name brands and locally only will buy the Food Lion brand.  Small curd is virtually impossible to find.  I suspect that cottage cheese might taste better at a salad bar due to longer exposure to the air - like many cheeses do.

Growing up as a kid cottage cheese was sprinkled with Lawry's Season Salt.  I prefer Chef Paul's Meat Magic on top now.  My wife and her whole family mixes cottage cheese with baked beans at Thanksgiving  [scared] [scared] [scared].

To each their own I suppose.

Peter

@Peter Halle I finally remembered to try leaving an uncovered bowl of cottage cheese in the fridge last night.  The grocery store only had Hood brand 1% small curd.  It sat uncovered for probably 14 hours.  I think it did in fact taste better than right out of the tub.  Thanks for that suggestion!

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Offline Tinker

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Re: What's Cooking
« Reply #806 on: June 24, 2020, 01:46 PM »
Growing up on my uncle's dairy farm in the southern Berkshires, I remember making what was always referred as "Pot Cheese" My cousin put sour milk cuds into cheese cloth bags. She hung them over the kitchen sink to let all the liquid drain out. I don't remember how long it took, but I do recall about three bags at a time. I am with Peter that the commercial cottage cheese just doesn't cut it for flavor.

We also made our own butter and sold it to the neighbors. The home brewed butter I never developed an appreciation for. But the "pot" cottage cheese was delicious.
Tinker
Wayne H. Tinker

Offline hdv

  • Posts: 305
Re: What's Cooking
« Reply #807 on: June 24, 2020, 02:35 PM »
Today I refound a recipe someone had given me years ago. I remembered that I found it delicious, so I tried it again this evening.

- Remove the ends of green asparagus and cut the rest into short bits
- Cut a shallot in thin rings
- Heat some oil
- Add the shallots
- When the shallots have glazed add the asparagus
- Stir fry for about 3 minutes
- Add a table spoon of ponzu (citrus seasoned soja)
- Sprinkle juzu flakes on top
- Add freshly ground black pepper
- Serve

Sorry, no photo's.

Anyone interested in Indian chicken Balti? That's one of my favourites.

Offline GoingMyWay

  • Posts: 1181
Re: What's Cooking
« Reply #808 on: June 24, 2020, 02:45 PM »
Growing up on my uncle's dairy farm in the southern Berkshires, I remember making what was always referred as "Pot Cheese" My cousin put sour milk cuds into cheese cloth bags. She hung them over the kitchen sink to let all the liquid drain out. I don't remember how long it took, but I do recall about three bags at a time. I am with Peter that the commercial cottage cheese just doesn't cut it for flavor.

We also made our own butter and sold it to the neighbors. The home brewed butter I never developed an appreciation for. But the "pot" cottage cheese was delicious.
Tinker

Great to see you posting again @Tinker!

Today I refound a recipe someone had given me years ago. I remembered that I found it delicious, so I tried it again this evening.

- Remove the ends of green asparagus and cut the rest into short bits
- Cut a shallot in thin rings
- Heat some oil
- Add the shallots
- When the shallots have glazed add the asparagus
- Stir fry for about 3 minutes
- Add a table spoon of ponzu (citrus seasoned soja)
- Sprinkle juzu flakes on top
- Add freshly ground black pepper
- Serve

Sorry, no photo's.

Anyone interested in Indian chicken Balti? That's one of my favourites.

I don't think I've ever heard of chicken balti before.  Is it the same thing as curry or it is different?
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Offline hdv

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Re: What's Cooking
« Reply #809 on: June 24, 2020, 04:33 PM »
As far as I know it is a curry. Apart from the spices, the main ingredients are chicken, tomatoes and yoghurt. If you want I'll translate my recipe for you tomorrow. It is real easy to make and tastes great (at least to me) with basmati rice, raita and naan bread.