The cooking thread

[beeb]

Yesterday's lunch: Pork steak (crumbed with fresh lemon thyme, oregano, and a little salt, olive oil and lemon juice), with (I don't know what it's called but kind of middle-eastern/Morrocan?) carrot and tomato (grated onion, garlic a dash of wine, grated carrot, diced tomatoes, cumin, white pepper and a dollop of roast red pepper paste) served on toast.

 

[beeb]

...and dinner: Stir fried veg with noodles (and lightly roasted cashews), and sweet-chilli/cashew paste chicken drumsticks. Stir-fry was okay but not great (bit too much liquid so the veg overcooked a touch, but will still make for easy leftovers).

 

[pink poodle]

Some nice looking food in these last couple of posts.

 

[Dales Cannon]

Some nice looking food in these last couple of posts.

If you 3D print the pics with food safe filament they are edible.

 

[Labcanary]

...and dinner: Stir fried veg with noodles (and lightly roasted cashews), and sweet-chilli/cashew paste chicken drumsticks. Stir-fry was okay but not great (bit too much liquid so the veg overcooked a touch, but will still make for easy leftovers).
View attachment 419631

 

[beeb]

Yum!

 

[Oddjob]

Yum!
View attachment 419731

Are you married?

If not, stay that way. You'll get more time to enjoy delicious food like that.

Sent from my 24069PC21G using Tapatalk

 

[oldcorollas]

'Aint no MasteRBchef, but could be worse. Slow belly bits, sesame chilli Kewpie, Yukari furikake on rice..

 

[pink poodle]

Just popped some chicken wings in the fridge for an overnight dry brine in vegetable salt. Tomorrow some time the quest for crispy begins.

 

[rextheute]

@pink poodle , i know you have mad skills with food
But this is awesome ....the recioe is good , and even a nuf nuf like me ges a result - i actually made the sauce and keep a 500 ml container in fridge coz its yummy

Secret recipe: RecipeTin Eats’ perfect Korean fried chicken is an utter Joy

It took a chef trained in top-level kitchens to unlock the secret to the “best-ever” K.F.C. Here’s his signature recipe.

www.smh.com.au

 

[rextheute]

Also learnt the secret to super crispy fish n chips ... ' dry brine in fridge ' before battering



Now im hungry .... leftover lamb shanks for eats here ,,, maple basted carrots n mash tho !

 

[pink poodle]

Dry brine for the win on so many things @rextheute ! I do it for chicken, fuck, beef, lamb, venison, pork...pretty much any meat.

Before I read the recipe you linked to, based off the image I was expecting to see cornflakes in the dredge! Looks like some tasty hints in there. I'd not considered cinnamon on chicken before!

 

[beeb]

Dry brine for the win on so many things @rextheute ! I do it for chicken, fuck, beef, lamb, venison, pork...pretty much any meat.

Wat...?

 

[pink poodle]

Wat...?

Don't knock it until your try it.

Might be a while since I typed duck. Turkey is good too.

 

[pink poodle]

Wings be crispy and fresh out of the oven.

 

[rextheute]

ohhhNice

 

[pink poodle]

Yeah they are. Deep flavour penetration. Crispy skin. Juicy meat.

 

[nzhumpy]

Felt like a soup for lunch, so rustled this up, tomato, chorizo, cannelloni beans, mascarpone and allsorted seeds - hit the mark nicely.

 

[RastaRuss]

I age my steak for a couple of days with pepper & kosher salt in the fridge, on a cake tray for ventilation.
Cheap cuts transform to top shelf.

 

[pink poodle]

A good dry brine does wonders for meat.