Jump to content


Photo

What Are You Cooking?


  • Please log in to reply
2958 replies to this topic

#2681 katalyst

katalyst

    Master

  • Atomican
  • 1,056 posts
  • Location:Melb

Posted 06 April 2012 - 09:58 PM

My own recepe of garlic/chilli/XO/spring onion prawns. With roti bread and a bottle of 2010 Cullen Margaret River White.

Posted Image

Taking this off of my phone. I came across a couple other pics. While not things I cooked. Decided maybe worthy of this thread.

An MMS pic I sent to my wife a few years back. Assuring her, I was comfortable and content, while I waited for her.
Sitting in a groovy little Melb pub. With a good bowl of gnocchi, nice glass of red, and a brand spanking new issue of Atomic.

Posted Image

And my seat at the 2010 Stonier International Pinot Noir Tasting.

Posted Image
Speech is greatest among the faculties, an index of the mind, and the glory of human culture; but the origin of all speech is in Breath. Whence comes the Breath and whither it goes may be learned by following the advice of the Delphic Oracle: "Man Know Thyself."-The Zodiac.

#2682 Nich...

Nich...

    Initiate

  • Mod
  • 41,756 posts
  • Location:Mexico

Posted 06 April 2012 - 10:21 PM

Man, not enough XO sauce is used/found in this country :<

"I think it is a sad reflection on our civilization that while we can and do measure the temperature in the atmosphere of Venus we do not know what goes on inside our soufflés" -- Nicholas Kurti


#2683 katalyst

katalyst

    Master

  • Atomican
  • 1,056 posts
  • Location:Melb

Posted 06 April 2012 - 11:36 PM

Man, not enough XO sauce is used/found in this country :<


Posted Image

One of the bonuses of living near Footscray, is many an Asian grocer, will happily trade this, for cash money.
Speech is greatest among the faculties, an index of the mind, and the glory of human culture; but the origin of all speech is in Breath. Whence comes the Breath and whither it goes may be learned by following the advice of the Delphic Oracle: "Man Know Thyself."-The Zodiac.

#2684 Saponification

Saponification

    Contributor

  • Super Hero
  • 38,838 posts

Posted 08 April 2012 - 01:35 PM

XO is very readily avaliable here (or, if you want to go all out, made with ingredients found in most Asian grocers). I haven't checked, but I wouldn't be surprised if you dug up a bottle of XO from the 'Asian food' section of a supermarket. If you want, next you're over, I can pick up a bottle or two and put it aside for you.

Anyway. It's a day ending in a -y, meaning it's a good day to fire up the smoker. Today it's a beef brisket. Adam Perry Lang's 'get a book' brisket, to be exact, which is rubbed down with a paste made from mustard, stock 'paste' (which is a commercial product--I used up the last of my demiglace, which is awesome for this sort of application), chilli powder (I went down the chipotle road), salt, garlic powder, lemon pepper and black pepper. That might sound like a lot, but by Adam Perry Lang--and indeed, many BBQ recipe--standards, it's quite restrained (the dominant elements are the chilli and the mustard--everything else is in the background). Every half hour or so I hit it with a squirt of his 'cider spray' (equal parts Granny Smith juice and apple cider vinegar). A couple hours from now (it's been on the go since just after 10:30) it'll be getting wrapped in foil with some sugar and honey and butter. And a couple hours after that it'll be getting glazed with BBQ sauce, cider vinegar and some of the liquid, which I guess is just a sort of spiced beef stock, that collects in the foil wrap.

Other projects ticking away:

A batch of brown stock--a modified version of the Escoffier recipe. Using pork neck and beef shin bones (as well as the meat that comes attached to the shin bones) but no veal bones. This is the first stage in what is a modified version of his oxtail soup. Essentially, his oxtail soup is made just like his stock--I mean, he tells you to basically just prepare the brown stock recipe, only using oxtail instead, and then adds only a couple of additional steps). And it sounds like a nice soup. Really. But I've got a slightly different endpoint in mind: an oxtail soup that is pretty much like beef concentrate, with a few flakes of oxtail meat floating in it. I have, from ~3.5 kilograms worth of bones and meat and 3L water, about 2L of stock. It's very beefy, altho' more pleasantly rounded than your average dark beef stock given ~1/3 of the bones/meat were pork. I'll clarify this (it's in the freezer at the moment) and then use it as the base for his oxtail soup. I'll discard the bones, set the meat aside and then clarify that. And reduce it. So 2L of liquid becomes ~500mL. Then the meat will go back in after being flaked. Kicking around ideas for serving it. Shot glasses, maybe. Or perhaps those little handle-less cups restaurants serve jasmine tea in.

And, too, a batch of my bitter chocolate and ancho chilli icecream. Only this time I'll maybe be using pasillas instead of anchos, as I have a whole lot of them sitting around.

At some point in the next day or so I need to go a whole lot more beef shin and pork bones, as I want to make Escoffier's Madeira sauce to serve with roasted rib eye and foie gras (essentially tournedos rossini, only instead of fillet I'm using the superior but less expensive rib eye and I'm roasting instead of grilling, purely for the sake of convenience). Making Madeira sauce means making a shit load of beef stock--half of which you use Espagnole (which is basically just stock and roux, wihch is then flavoured with tomatoes and a mirepoix [the old school kind, that adds bacon to the holy trio of onion, carrot and celery), the other half you save for later. Then you use the Espagnole and the reserved, unadulterated stock to make demiglace, which is sticky, concentrate, beefy awesome jacked with raw sherry. That's real demi, not the ghetto stuff Bourdain makes using red wine and stock (which is still very nice--and is what I use in place of 'stock paste' in Adam Perry Lang's recipes). The demi is then reduced even further and loaded up with Madeira, which gives you Madeira sauce.

I'm also kicking around ideas for a sauce for truffled roast chicken, purely because old man Auguste would disapprove of me serving meat without a sauce. Possibly some chicken demi.

Edited by Saponification, 08 April 2012 - 01:58 PM.

...

#2685 Saponification

Saponification

    Contributor

  • Super Hero
  • 38,838 posts

Posted 11 April 2012 - 09:04 AM

Various bits and pieces * Momofuku's chicken wings, which are brined, smoked, confited (in duck or pork fat), sauteed and then served with tare, which is sort of a heavily seasoned grease normally used to jack the flavour profile of ramen broth and etc. * A batch of spiced icecream. * Another batch of beef stock. * The oxtail soup, now that my first batch of stock has been clarified nicely.
...

#2686 disolusiond

disolusiond

    Charge

  • Atomican
  • 2,992 posts
  • Location:NSW

Posted 12 April 2012 - 05:02 PM

Just had a tuna bean salad for a late lunch. I'm thinking I'll clean out the veg crisper and make a slow cooked chicken casserole for dinner. Got a heap of veg that needs using and it's nice and cold/rainy up here so a casserole sounds like a win. Edit: I just saw the time. Very late lunch lol.

Edited by disolusiond, 12 April 2012 - 05:05 PM.


#2687 Saponification

Saponification

    Contributor

  • Super Hero
  • 38,838 posts

Posted 12 April 2012 - 05:55 PM

As I type this, my oxtail consome and Espagnole sauces are filtering through coffee paper. In the case of the Espagnole, which I've already run through a strainer lined with several layers of cheese cloth, this might take a while. Other things I've done today: * Churned the spiced ice cream. * Brined two chickens (as well as general prep: removing the wish bones and excess old lady fat, et al). Tomorrow they'll come out of the brine and air-dry in the fridge for 24 hours. * Made and then froze some dumplings that will go with the soup. The dumplings contain the oxtail meat, parsley, chives and morels. I also added a splash of both truffle-infused olive oil and the soaking liquid from the (dried) morels, just to make the filling as damp and cohesive as it would be if I was working with raw mince. What was super cool was that my packet of 50 dumpling wrappers was literally just enough to use up all of the mixture. Incidentally, working the cold flaked oxtail meat meant it was easy to find and discard any lumps of fat/gristle/connective tissue I missed when I sifted through the meat last night. * Gathered supplies for a raspberry lambic sorbet. I might churn it tonight. * Clarified and then double-strained (Thomas Keller would be unhappy--his people strain everything like eight fucking times) the oxtail consomme. Despite fucking up the egg white net, which is meant to trap all the fat and 'impurities' in the broth, the end result didn't taste the least bit eggy. So, finally, after several days and a few kilos of beef shin, oxtail, pork neck, onions, carrots and several litres of water, I'm now left with ~600mL of clear beefy soup. Will season it tomorrow after another one or two passes through a coffee filter. * Pickled baby carrots. Part of a charcuterie platter I'll be putting together. * Pickled mustard seeds. A David Chang thing. I figured they'd be a nice garnish for the charcuterie platter--and for roast pork and beef sandwiches, et al. Things I need to get around to now: * A ghetto truffle butter made using butter and truffle-infused olive oil. This will be rubbed underneath the skin of the chickens before roasting (I'll also be adding slices of preserved truffle). * Dinner from, again, David Chang's book. This time it's prawn and grits. Only I wasn't in the mood to drive to USA Foods, so I'm using polenta. * Demi. A reduction of equal parts beef stock and Espagnole.

Edited by Saponification, 12 April 2012 - 05:58 PM.

...

#2688 greycat

greycat

    Apprentice

  • Atomican
  • 9,361 posts

Posted 12 April 2012 - 06:57 PM

Jansson's Temptation. Not sure who he was but I can see why he found fish casserole tempting. By the way, is there anywhere in Brisbane apart from (apparently) Ikea from which I could buy sprats?
I saw this wino, he was eating grapes. I was like, "Dude, you have to wait."

#2689 Saponification

Saponification

    Contributor

  • Super Hero
  • 38,838 posts

Posted 12 April 2012 - 07:01 PM

Do you have 'Colonial Fresh Fruit' up there? The larger stores may stock them. Too, sometimes supermarkets. You could just move down to the civilised world, too.
...

#2690 greycat

greycat

    Apprentice

  • Atomican
  • 9,361 posts

Posted 12 April 2012 - 07:16 PM

No, not up here. And I haven't seen sprats in any supermarket within a reasonable distance and the delis don't seem to have them either. Moving to the civilised world sounds like a good idea.
I saw this wino, he was eating grapes. I was like, "Dude, you have to wait."

#2691 disolusiond

disolusiond

    Charge

  • Atomican
  • 2,992 posts
  • Location:NSW

Posted 13 April 2012 - 02:31 PM

I ended up making a massive pot of chicken and vegetable soup instead of a casserole. Didn't have any last night as it was far too late by the time it was done. Had a bowl for lunch just now. OMFG! Love clean out the fridge meals. They always seem to taste amazing for some reason. Used up about 1.5kg of chicken breast, stock I made ages ago and had frozen, a bag of peas, 2 leeks, a kg or so of mushrooms, a bag of carrots, a bulb of garlic, half a bunch of celery, about 300gm of short cut bacon, the last of a bottle of white wine, thyme from the balcony and chili flakes. Had to cook it in this massive pot I have that never gets used. I have to eat chicken soup for the next week or so to get rid of it. Oh, and bay leaves and a tub of low fat cream cheese. Probably some other stuff that I've forgotten. My fridge is now very empty.

Edited by disolusiond, 13 April 2012 - 02:35 PM.


#2692 Saponification

Saponification

    Contributor

  • Super Hero
  • 38,838 posts

Posted 14 April 2012 - 03:08 PM

Various bits and pieces: * Assemble a charcuterie platter. Various cured pork and beef products, a couple different kinds of olives, pickled carrots, pickled shiitakes, smoked trout, Ortiz anchovies, pickled mustard seeds and some olive baguette. * Finishing the oxtail soup. The soup itself will be warmed, of course, then spooned into some tiny tumblers (a sort of cross between a regular Old Fashioned glass and a shotglass) I found in one of the local discount junk shops. It'll be served with the oxtail, morel, parsley and chive dumplings, which I'll steam just prior to service. * As I type this, two chickens and a couple and a half kilos of rib eye are slow-roasting in the oven at ~70C. The beef has been seared already and, when cooked, will be sliced and topped with a bit of foie gras and a spoonful of Madeira sauce. The chickens have, under thei skin, a disturbing quantity of truffle butter (butter, a good splash of truffle oil, salt, pepper and a pinch of porcini powder) and some slices of preserved black truffle. The chicken will rest until it is cool then return to the oven for ten minutes at some screaming hot temperature to crisp the skin. * Roast potatoes, carrots and pumpkin. * Ratatouille (sticking with the standard formula, altho' adding a touch of bird's eye chilli to give it a hint of a kick). At some point I'll pull the ice creams and sorbet from the deep freezer and give them a hour or two in the fridge to soften a little.
...

#2693 chrisg

chrisg

    Learner

  • Super Hero
  • 30,826 posts
  • Location:Perth

Posted 14 April 2012 - 04:47 PM

Hmm. long day, started with a wife in back agony and finding a physio open - terrible thing bad backs. So whilst she recovers (we hope) I put together a mash of small potatoes, important that part, sweet potato, Jap Pumpkin, carrot and onion with the usual salt, pepper, spices etc and whipped it all up with some sour cream and parsley, delicious - can sit for a while then get re-heated, be even better :) I have a gravy I think I started about 92 (joking :) ) just added onion and mushroom to it, stab mixer time later, probably need some thickening, but not yet. Chicken baguettes, I don't know, made a batch a while back, found a couple whilst rummaging in the freezer, and some beans, should do it, thank God the dishwasher is empty and I just cleaned the stove top :) Being a good little husband in other words :) Cheers
"Specialisation is for Insects" RAH

#2694 elvenwhore

elvenwhore

    Apprentice

  • Mod
  • 11,442 posts
  • Location:In your dimension

Posted 15 April 2012 - 03:42 PM

chrisg, I hope today is a better day :-(

I'm making ice cream! :-) Not blended frozen fruit, or food processor soft serve from frozen fruit, but coconut ice cream :-) I bought an ice cream maker yesterday - I've wanted one for ages and always said no, no, I'll get one later, some other time, one day. The Mister pulled me into a kitchen shop yesterday when he saw one in the window so here we are - posting on Atomic, waiting for my first attempt at ice cream to finish doing its little thing :-)

Everything I say has come before. Everything I say has come before. Wait - dammit! Oh well, I like you more than reject popcorn bits :-)


#2695 Nich...

Nich...

    Initiate

  • Mod
  • 41,756 posts
  • Location:Mexico

Posted 15 April 2012 - 05:11 PM

* Ratatouille (sticking with the standard formula, altho' adding a touch of bird's eye chilli to give it a hint of a kick).

I don't remember seeing this. Did I miss out? Not that I could have probably fit any more in without vomiting first.


I'm making ice cream! :-) Not blended frozen fruit, or food processor soft serve from frozen fruit, but coconut ice cream :-)

What'd you mix in with the coconut (assuming coconut milk?) to stop it from forming large ice crystals/improve the texture?

"I think it is a sad reflection on our civilization that while we can and do measure the temperature in the atmosphere of Venus we do not know what goes on inside our soufflés" -- Nicholas Kurti


#2696 Saponification

Saponification

    Contributor

  • Super Hero
  • 38,838 posts

Posted 15 April 2012 - 05:18 PM

I got into bed and then it hit me that I'd left the ratatouille on the bench. I remember putting the lid on it and shoving it aside to make room on the stove/bench so we could heat up the soup and sauce and etc.
...

#2697 elvenwhore

elvenwhore

    Apprentice

  • Mod
  • 11,442 posts
  • Location:In your dimension

Posted 15 April 2012 - 05:39 PM

I'm making ice cream! :-) Not blended frozen fruit, or food processor soft serve from frozen fruit, but coconut ice cream :-)

What'd you mix in with the coconut (assuming coconut milk?) to stop it from forming large ice crystals/improve the texture?

Gelled chia seeds, oddly enough. So the whole thing was coconut milk, palm sugar, a touch of agave syrup, a dash of vanilla and a very generous tablespoon of chia seeds that I'd soaked in a bit of coconut milk for a few minutes. Blend the gel with the rest of the ingredients, throw in the ice cream maker and away you go :-) It seemed to work but I wouldn't believe me, if I were you guys :-)

I have no idea if this can actually, physically, really and truly properly be called "ice cream", but it looks like ice cream and behaves like ice cream - using a scoop, it holds its shape and everyfink :-) I'm happy enough - it was my first time, after all :-p

edit: oh, just threw a batch of these in the oven and will shortly be roasting some butternut pumpkin and beets for dinner/lunch tomorrow.

Edited by elvenwhore, 15 April 2012 - 05:43 PM.

Everything I say has come before. Everything I say has come before. Wait - dammit! Oh well, I like you more than reject popcorn bits :-)


#2698 disolusiond

disolusiond

    Charge

  • Atomican
  • 2,992 posts
  • Location:NSW

Posted 16 April 2012 - 02:08 PM

I slept way in so my breakfast was my lunch. Breakfast burrito. 2 pieces of short cut bacon with all the little bits of fat removed before frying, 2 eggs scrambled, about 6 button mushrooms sliced and fired off with a big handful of baby spinach thrown in towards the end. All that gets layered ( in that order ) over a slice of Swiss cheese in a spinach wrap and then drowned in Tabasco sauce. One of my favorite breakfast meals ever. I have one at least every week or so.

Edited by disolusiond, 16 April 2012 - 02:09 PM.


#2699 deedee

deedee

    Champion

  • Atomican
  • 245 posts

Posted 17 April 2012 - 12:06 AM

I just had some nice pancakes.
The best things in life are free.

#2700 AccessDenied

AccessDenied

    Apprentice

  • Hero
  • 11,859 posts

Posted 18 April 2012 - 01:49 PM

http://www.channel4....-muffins-recipe

As the URL hints at... It's a Heston Blumenthal recipe for Chilli Con Carne with Cornbread Muffins.

I'm about 1/4 of the way through cooking it.. When I finish, I'll take a picture or 2 and whack them up and give my 'opinion'.

AD
I can make my own woggle! Bet you can't woggle yours.




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users