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  1.  (10589.1)
    I've had tuna ceviche before, and I'm trying to mimic the recipe from the restaurant. Includes red onion, cilantro and avacado, was fairly light, and almost tasted like sashimi.
    • CommentAuthorStefanJ
    • CommentTimeApr 7th 2012 edited
     (10589.2)
    My roast chicken turned out fine:
    Roast chicken
    It could have used another ten minutes in the oven. some of the deep-buried bits of the thigh were borderline pink. But oh my, it tasted really good.

    I pretty much busted up the thing in my clumsy attempt at carving, but it is just for me so looks don't matter.
    Yesterday and tonight I had a thigh and leg, plus stuffing and roasted carrots, potatoes, and onions.

    This afternoon I roasted the carcass with onions, then boiled that and a pile of vegetables for two hours to make stock. I got about five quarts of aromatic broth out of it, and a heap of wilted mushy vegetables and hen-rubble. My dog got the remaining meaty bits, and the roasted liver.
  2.  (10589.3)
    I am not the only person who makes... um... interesting flavoured chocolate then

    Although atm mine tend to be alcohol infused.

    Although a lack of kitchen means I'm not cooking as much as I would right now...
  3.  (10589.4)
    Over the weekend, I cooked for the extended family on the grill, and several are capsasin fanatics like me. Along with the standard fare of bratwurst, chicken, & steak, I cranked up the heat with the organic portabello caps.

    After carefully cleaning some of the spores out, I lightly pasted the top side with evoo & added crushed mixed peppercorns, sea salt, and freshly ground ghost chilli powder. On the underside, I drizzled garlic infused butter. After letting them cook slowly cap side down, I cranked up the heat to quickly cook the underside enough for the grilled favor. They were the last thing to be cooked and the first to be gone! Delicious!
    •  
      CommentAuthorglukkake
    • CommentTimeApr 10th 2012
     (10589.5)
    @finagle if the invite still stands, i'll take it! glukkake @ gmail of course.
    • CommentAuthorRenThing
    • CommentTimeApr 10th 2012
     (10589.6)
    Had my first Scotch ale last night. Was pretty damn tasty.
    •  
      CommentAuthorkahavi
    • CommentTimeApr 10th 2012
     (10589.7)
    @glukkake, @finagle: you should have invites waiting in your inboxes. :)
  4.  (10589.8)
    Had my first Scotch ale last night


    overall, scotch ales are probably my favorite beer.
  5.  (10589.9)
    WAAHHH WHY DIDN'T I SEE THIS EARLIER

    First, for salad eaters this salad

    is very filling in addition to still being healthy. We usually get a store-bought rotisserie chicken and pull it apart.

    We started trying to cut wheat out of our diet, so I've been making some rather interesting things lately, like a spinach and mushroom polenta gratin that was delicious and fennel and sausage risotto which is probably the best risotto I've ever had.

    Soon I hope to try my hand at making my own silken tofu.

    On days when we're knowingly going to have some wheat (i.e., cheat days), I hope to try out one or both of these soon:
    peanut butter pound cake s'mores

    or banana and mascarpone layer cake


    And I too have a Pinterest account that is used almost exclusively for saving recipes, in case anyone is interested in browsing. It's not very organized, though.
    •  
      CommentAuthorbrittanica
    • CommentTimeApr 13th 2012
     (10589.10)

    I made biscuits. The Southern US definition, that is.

    These things are way up there on the list of favorite foods, possibly #1.
    •  
      CommentAuthorMagnulus
    • CommentTimeApr 14th 2012
     (10589.11)
    They look like scones!

    mmmm, scones...
    •  
      CommentAuthorbrittanica
    • CommentTimeApr 14th 2012
     (10589.12)
    They're pretty much a direct descendant of scones, actually. The history on them's fairly short and not terribly interesting (to anyone but me), though. I did find this site that I might have to dig into, a lot of stuff on biscuits and cookies.

    And if anyone wants to try these things, this is the recipe I use; I can only assume self-rising flour is not a strictly American product.
    •  
      CommentAuthorkahavi
    • CommentTimeApr 14th 2012 edited
     (10589.13)
    I've got Operation Homemade Ricotta going on. I found the recipe at Smitten Kitchen, and it's a fairly simple recipe. Basically all you need is whole milk, cream, freshly squeezed lemon juice, and a lot of patience. The cheese is still in the colander, so it's not quite ready yet, but the texture looks right. Haven't tasted any yet, though. I'll let you know how it turns out once it's done.

    I also have a question: Anyone have any ideas what I could do with the whey? I'd really hate to throw it away.


    //EDIT:

    Aaahahahahahaaa, the ricotta came out good! I ended up making two batches, the first batch all au naturale and the second batch I garnished with chives. Now if the bread I'm currently baking is a success, I'll be happy.
    •  
      CommentAuthoroldhat
    • CommentTimeApr 21st 2012 edited
     (10589.14)
    Sooooooooooo I made an impulse purchase.



    Always wanted one of them and now I have it!

    So...does anyone have any recipes for pastes/spice blends I can make? I want to get as much out of this as possible.
    • CommentAuthorStefanJ
    • CommentTimeApr 21st 2012
     (10589.15)
    Dinner, a few nights ago.
    Dinnah
    The bread is from the store, but good. "Whole wheat french."

    The vegetables are chopped and steamed and doused with olive oil. Carrots, celery, an onion, spinach.

    The soup is made from the stock from that chicken up the page. It came out pretty good. There's sausage and carrots and beans in there.
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      CommentAuthorbrittanica
    • CommentTimeApr 22nd 2012
     (10589.16)
    Made a pot roast last night, as it was all we had in the house to cook. Turned out pretty good.
    Browned the roast in a little butter and oil (was supposed to cook onions then too, but I left out a lot from the recipe), then chucked it in a slow cooker w/ a couple cubed potatoes (it called for carrots as well) and onion soup mix. Let that cook on high for about 3 hours 30 minutes. Took some of the meat juice and made a gravy. And, of course, I baked biscuits.
    •  
      CommentAuthorFinagle
    • CommentTimeApr 22nd 2012 edited
     (10589.17)
    Veggie experiments -

    Kale chips - worked as advertised and really delicious. I ate the whole bunch of kale...




    I couldn't decide between Brussels sprouts with walnuts or with ham/bacon...so I did both. Cubed up some ham to act as lardons, then cooked some red onion and garlic in the fat along with the chopped walnuts, deglazed with some chicken broth and braised for about 8 minutes. I also snuck in what is one of my favorite secret ingredients lately - the pickled ginger used for a sushi garnish. Came out quite well.

    •  
      CommentAuthorAlan Tyson
    • CommentTimeApr 22nd 2012 edited
     (10589.18)
    Oh man, I need to go get some Brussels sprouts, pronto!
    •  
      CommentAuthorMagnulus
    • CommentTimeApr 22nd 2012
     (10589.19)
    Watched an episode of Two Greedy Italians on BBC iPlayer today, and it made me and my wife REALLY want to get more into Italian and generally Mediterranean cooking. So much deliciousness!!!
    •  
      CommentAuthoroldhat
    • CommentTimeApr 22nd 2012
     (10589.20)
    Just made some Toasted Sunflower Seed Pesto with my brand new mortar and pestle.



    And dear LORD, was it delicious. Really glad that I decided to replace Pine nuts with sunflower seeds, and olive oil with avocado oil. And because I'm like that, I got to add all the garlic I wanted.

    Never going to get store-bought pesto again.