The Cooking Thread

Post that sweet, sweet food pr0n here.

Here's what I just cooked up

A lovely and delicious representation of the earth!

There are tiny little pepperoni bits on top, along with the slices. I rendered the fat from those bits first, and mixed that in with the sauce, then tossed the bits on the pizza at the very end. SO GOOD.

Finally, a thread where I can share my trials and tribulations in trying to make a tiramisu.

Here's what I just cooked up

Do you deliver? 

There are so many awesome things to post but I'm pretty sure the best thing that has ever been cooked is a grilled leg of lamb roast, butterflied and marinated over night and then grilled over medium heat to perfection. (By perfection I mean DON'T OVER GRILL IT)

Marinade can vary some but should generally contain some combination of the following:
Onion, garlic, rosemary, lime zest, orange zest, apple cider vinegar, olive/avacado oil, salt, pepper

There are so many awesome things to post but I'm pretty sure the best thing that has ever been cooked is a grilled leg of lamb roast, butterflied and marinated over night and then grilled over medium heat to perfection. (By perfection I mean DON'T OVER GRILL IT)

Marinade can vary some but should generally contain some combination of the following:
Onion, garlic, rosemary, lime zest, orange zest, apple cider vinegar, olive/avacado oil, salt, pepper

PICS OR IT DIDN'T HAPPEN!

The second best thing that has ever been cooked is cold smoked salmon. Coat the salmon in salt and put it in the fridge for a few days to cook. Then put it in the BBQ and run a line from your smoker to the BBQ so the smoke surrounds the salmon but the salmon doesn't get hot. Leave it smoke for a day or two.

I cook to eat. Not take pics and post them on my wall! I can link you to some pics if you'd like.

The second best thing that has ever been cooked is cold smoked salmon. Coat the salmon in salt and put it in the fridge for a few days to cook. Then put it in the BBQ and run a line from your smoker to the BBQ so the smoke surrounds the salmon but the salmon doesn't get hot. Leave it smoke for a day or two.

If you freeze and thaw the salmon before smoking it will make the texture more chewy.

Quote from: Renegade on May 19, 2018, 02:13:06 PM

The second best thing that has ever been cooked is cold smoked salmon. Coat the salmon in salt and put it in the fridge for a few days to cook. Then put it in the BBQ and run a line from your smoker to the BBQ so the smoke surrounds the salmon but the salmon doesn't get hot. Leave it smoke for a day or two.

If you freeze and thaw the salmon before smoking it will make the texture more chewy.

Thnx 4 the tip m8!

Quote from: Bullwinkle on May 19, 2018, 02:22:18 PM

Quote from: Renegade on May 19, 2018, 02:13:06 PM

The second best thing that has ever been cooked is cold smoked salmon. Coat the salmon in salt and put it in the fridge for a few days to cook. Then put it in the BBQ and run a line from your smoker to the BBQ so the smoke surrounds the salmon but the salmon doesn't get hot. Leave it smoke for a day or two.

If you freeze and thaw the salmon before smoking it will make the texture more chewy.

Thnx 4 the tip m8!

Helps if you are going to slice it thin. Also SCG is going to have lots of dill to share.

Proof of the Flat earth!

Testing out a new stand mixer.

Hassle me not about size and placement. I have no use for conforming to societies notion of evenly spaced and sized cookies.

They look delicious and also a lovely representation our earth.

Proof of the Flat earth!

Testing out a new stand mixer.

Hassle me not about size and placement. I have no use for conforming to societies notion of evenly spaced and sized cookies.

The randomness assures that at least one will come out perfect.

Quote from: crutonius on May 19, 2018, 03:03:30 PM

Proof of the Flat earth!

Testing out a new stand mixer.

Hassle me not about size and placement. I have no use for conforming to societies notion of evenly spaced and sized cookies.

The randomness assures that at least one will come out perfect.

It worked for evolution after all.

Proof of the Flat earth!

Testing out a new stand mixer.

Hassle me not about size and placement. I have no use for conforming to societies notion of evenly spaced and sized cookies.

Nice. I haven't got myself a stand mixer yet. Although it's beginning to seem like a very good idea. I used to try and convince myself the only authentic way to make dough was by hand. I think that was just rationalizing though. Kneading is great work to hand off to the robits.

Quote from: Bullwinkle on May 19, 2018, 03:41:52 PM

Quote from: crutonius on May 19, 2018, 03:03:30 PM

Proof of the Flat earth!

Testing out a new stand mixer.

Hassle me not about size and placement. I have no use for conforming to societies notion of evenly spaced and sized cookies.

The randomness assures that at least one will come out perfect.

It worked for evolution after all.

Well, thank you very much.   

Quote from: Luke 22:35-38 on May 19, 2018, 03:44:34 PM

Quote from: Bullwinkle on May 19, 2018, 03:41:52 PM

Quote from: crutonius on May 19, 2018, 03:03:30 PM

Proof of the Flat earth!

Testing out a new stand mixer.

Hassle me not about size and placement. I have no use for conforming to societies notion of evenly spaced and sized cookies.

The randomness assures that at least one will come out perfect.

It worked for evolution after all.

Well, thank you very much.   

No problem

Quote from: crutonius on May 19, 2018, 03:03:30 PM

Proof of the Flat earth!

Testing out a new stand mixer.

Hassle me not about size and placement. I have no use for conforming to societies notion of evenly spaced and sized cookies.

Nice. I haven't got myself a stand mixer yet. Although it's beginning to seem like a very good idea. I used to try and convince myself the only authentic way to make dough was by hand. I think that was just rationalizing though. Kneading is great work to hand off to the robits.

I've been wrestling with do I really need one for a while now. This particular one is a 100$ farberware from walmart. Amazon sells one by Hamilton Bay that's supposed to be decent. What made me decide on the cheaper one instead of the kitchen aid one is that from what I can tell you have to get a higher end kitchen aid mixer to handle kneading dough. The artisan line apparently doesn't do so well with it.

I'm liking it so far. It's nice to offload the task of thoroughly mixing something and unlike a blender I can sort of leave it unattended.

My sister had a perfectly adequate mixer for cake batter and frosting.
I destroyed it making pizza dough. Bought her one of these:

(Costco, about $240)



It's a workhorse.


Pro Tip: Spray the upper part of the dough hook with cooking oil to keep the dough from climbing the hook.

I want one of those, but I just do not have room in my kitchen for fancy gadgets.

No bake cookies. Not a success, as far as I'm concerned. I let the sugar get too hot, so they are a little bit on the dry side. But the tin they are in is a FES-inspired container that I like to use whenever possible.

I love those cookies! I almost always have the stuff to make them with. Why don't I make them more often? I DO NOT KNOW.

To pot pie, or not to pot pie... That is the question.

I had to dig some of the good stuff out of the broth for the pic, because the top has celery leaves covering it. The soup is good all by itself, but if I just thicken it up and throw a crust together... Hmm...

By the way. If you are one of those people that throws out the celery leaves, GET YOUR LIFE BACK ON TRACK.

Skip the crust.

Testing out the toughest of challenges for a mixer, bread dough. It struggled a bit but seemed to get the job done. Got distracted through the rising process so I think it's over fermented a little. But not bad.

"No crust" was the right way to go. Now if only I had some of Cruton's bread...