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Made homemade Teriyaki chicken Stir Fry. Got the good Stir fry oil. Fired the veggies. Broccoli, Carrots, Bamboo shoots, and baby corn. Love the smell of them baby corns when they hit the oil. Keep those veggies moving to avoid burning. Just until they start to get tender. Remove from pan. Add in the chicken with spices and cook. After chicken is done add back the veggies. Only had store bought sauce unfortunately but prefer thinner less corn syrup. Add in sauce just enough to coat for taste. Let simmer for 5 to 6mins or longer if veggies of not to your standards. Serve with rice. Homemade Stir Fry is so much better than playing guess the flavor at your local Chinese restaurants.
 
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Triggerfish is so fucking underrated it's crazy.
The taste and texture is a mix between lobster, chicken and crocodile (in a good way)

I never knew this derpy looking motherfucker was so based.
I would really suggest you to give this fish to someone that says they don't like the taste of fish.
 
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BBQ Beef ribs in the instant pot.
I might have gone a little bit too long since the bones were literally falling out of them at the end. Quick bit of BBQ sauce and a couple minutes under the broiler and they were heavenly.
I'll have to try them again, but do a few minutes less.
 
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JamusActimus said:
Triggerfish is so fucking underrated it's crazy.
The taste and texture is a mix between lobster, chicken and crocodile (in a good way)

I never knew this derpy looking motherfucker was so based.
I would really suggest you to give this fish to someone that says they don't like the taste of fish.
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Triggerfish is delicious but reef fish carry a higher risk of ciguatera poisoning so if you're catching it yourself stay informed of public advisories about local outbreaks, only consume if it's under 5 pounds and don't feed to pregnant women.
 
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There She Glows said:
Triggerfish is delicious but reef fish carry a higher risk of ciguatera poisoning so if you're catching it yourself stay informed of public advisories about local outbreaks, only consume if it's under 5 pounds and don't feed to pregnant women.
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True, I read a bit about it.I have to stay vigilant very relevant to heads up. As far as I know, there's no cases of ciguatera in the middle east where I am staying for my vacation.
It has to do with Reef sizes and temperature I think.
 
I keep on forgetting to update, so again it's going to be a post of trying and failing at catching up with what we've had since my last post.
Steak and chimichurri potatoes with stir-fried yu choy.
With the leftover chimi, I made chimichurri meatballs which I served in a grain bowl with cilantro and lime rice, quick-pickled red onions, various vegetables, and more chimi on top.
Greek salad, like 3x.
Red beans and rice.
Homemade lox with accoutrements, just served on a platter and eaten family-style.
Massaman lamb curry.
Shortrib and (stomach) book tripe hot pot, then as a soup the next day with the leftover raw ingredients.
Cabbage and pork dumplings.
Braised cabbage with bacon and German potato salad.
Can't remember the rest. Hope everyone is doing well!
 
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Carne asada with fajita-style peppers and onions and homemade mexican rice.
As an aside, we've raised our kids to not call food disgusting or gross even when they don't like it because it's rude, and today, my 6 yo was looking at me eating my lunch (kimchi stew because my older batch is getting a bit sour for straight up eating, thankfully I made another one a bit back that should be ready) with a scrunched-up face and just said ''is that really to your taste, mama? it's not to my taste.'' so I guess that's some progress, lol.
 
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indomitable snowman said:
Homemade pepperoni pizza with hollandaise sauce.
I don't think it added to anything and I don't know why Null likes it.
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I still need to try to make his thanksgiving pizza with the turkey and jalapenos in addition to the hollandaise. I can see a béarnaise sauce working, but the lemon in hollandaise kinda puts me off.

I made chicken mushroom shoyu ramen. Chicken breast and deboned thighs with skin still on was wrapped in logs to make them chashu. Then braised in soy sauce, mirin, sake, mushroom stems, green onion, ginger, garlic, Japanese chili powder, and pepper. I stewed the shitake mushrooms in the braising liquid after the chicken was done. The bones were roasted and then used to make stock. Last hour of cooking the stock I added green onion, onion, carrot, celery, ginger, garlic, mitsuba, and an apple. Finally, I made dashi stock and combined it with the strained chicken stock and braising liquid. Served with the ramen broth with cooked noodles, slices of chicken chashu, stewed mushroom slices, and blanched spinach.

It was good, but there were many mistakes made. Chicken breast is not as good to make chashu with as chicken thighs. It did not have as strong a mushroom flavor as I'd wanted. Next time I might have to make a mushroom concentrate with conserved mushroom stems I save up over a long time. The chili and pepper taste was good in the braising liquid, but it completely disappeared in the final broth. I might have to add whole chilies and peppercorns to the chicken stock in the final hour of cooking to fortify those flavors. Overall, an interesting learning experience.
 
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Sous vide corn on the cob, with nothing in the vacuum-sealed bag but several pats of butter. This is one of those "you're a retard who came up with a dumb idea with a meme machine" things. But guess what, it worked out amazingly. 183F at 30 degrees, vacuum sealed with pats of butter, shit's amazing.

The guy who actually grew the corn was upset about its quality, the stalks were short, the cobs were normal-sized but tasteless, gave a bunch of them to me for free, to me, the results were delicious, I'm wondering if he'll take my advice and do the rest the same way.
 
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AnOminous said:
Sous vide corn on the cob, with nothing in the vacuum-sealed bag but several pats of butter. This is one of those "you're a retard who came up with a dumb idea with a meme machine" things. But guess what, it worked out amazingly. 183F at 30 degrees, vacuum sealed with pats of butter, shit's amazing.

The guy who actually grew the corn was upset about its quality, the stalks were short, the cobs were normal-sized but tasteless, gave a bunch of them to me for free, to me, the results were delicious, I'm wondering if he'll take my advice and do the rest the same way.
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I'll have to try that as I've never done corn sous vide. I'm guessing that time and temp is perfect to change starches into sugars.
 
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The I Scream Man said:
Did you take a picture of it cut in half or sliced? I'm interested in judging the bake itself (as we are wont to do) but I'm real confident that it turned out good, so well done :)
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Sorry, read the post after it was devoured at my office.
It turned out a bit heavy due to the syrup, but it was like a thick pound cake. :)
 
Had some leftover cooked bone-in chicken breasts.

Found a Spanish recipe similar to shakshuka minus the egg, calling for a sautéed tomato and eggplant puree smothering chicken and potatoes.

Didn't have eggplant, so added carrot, cucumber and celery instead.

Hit a roadblock halfway through where I was supposed to puree the roasted vegetable mix in a blender while browning the potatoes separately in the same pan. But had nowhere to store the steaming pureed sauce because it took multiple batches to thrash in the blender.

My solution ended up being dumping the end product in a giant mixing bowl on the counter.

The final result was pretty tasty and aesthetically pleasing. The cucumber rind gave the puree some flecks similar to salsa.

I was surprised at how tasty everything turned out considering the only seasonings were salt, garlic and poultry seasoning on the sliced potatoes.

Served it on white rice.

Satisfied with the end result, but my poor, poor disaster of a kitchen. I hate cleaning blenders.
 
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Went to Morocco and learned a thing or two.
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indomitable snowman said:
I'll have to try that as I've never done corn sous vide. I'm guessing that time and temp is perfect to change starches into sugars.
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I think that's exactly what it did, because it turned out very sweet. Another thing that sounds absolutely idiotic that turned out well is sous vide rice. Now you may think that's fucking retarded, you already boil it in water. But much like the corn, at least with aromatic blends like basmati or jasmine, you keep a lot more flavor that otherwise is just evaporating out and making the kitchen smell nice. And again, for the precision part of it, you get to determine EXACTLY how much water gets absorbed so you can do it anywhere from al dente to sloppy.

I wouldn't bother with this for normal rice but it is great with basmati.

I'm still in the phase where after I get a meme machine of some kind I feel compelled to use it on everything but these two are actually pretty good uses for it, and semi-unusual in that usually you don't use it with veggies (because of the higher temperature needed for that starch/sugar conversion).
 
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