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A Cooking Thread?

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TheEvilDog:
I made gnocchi a couple of weeks ago. Wasn't a total success, but it wasn't a failure either. If I try it again, I'm going to go for a different method, mash the potato instead of ricing it.

Also made a homemade peppercorn sauce last night.
Sauted half an onion until translucent. Added 300ml of beef stock. Stir until boiling. Brought down to simmer for about 10 minutes. Then I added a teaspoon of dijon mustard and about 150g of half fat creme fraiche and still until the creme was melted and the sauce thickened. Finished it off with a tablespoon of twisted black pepper and stirred it through. Quite nice too.

Welu:
(click to show/hide)
I convinced my Mammy to make an Epic Meal Time inspired meatzza. It was delicious. Don’t let the photo fool you. Except since I know what it tasted like the photo actually makes my mouth water.

Aimless:
Made a meal based on this the other day:

http://modernistcuisine.com/recipes/sous-vide-salmon-in-the-kitchen-sink/

Served the salmon with some delicious zucchini pasta and a creamy cheesy mushroom sauce. I gotta tell you, it's a great way to make fish :) even my otherwise very particular mumsy loved it.

Got myself a spiralizer too:

http://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ/ref=cm_cr_pr_product_top

Probably the most fun thing I've gotten for the kitchen in a very long time. I'm not usually a big fan of boxy single-use tools, but it's just too much fun to be able to easily make oodles of super-long zoodles, croodles, poodles and even... appoodles...? (the last is great in crumble pie)

Carl-E:
Your new toy reminds me of one of these;

//www.youtube.com/watch?v=dPJF86gRCXU
We have one, picked up at a yard sale several years ago - the design is based on a 19th century Amish device. 

One cut through the spiral apple and into a large bowl go the slices, mixed with some cinnamon and sugar, and then into the pie shell it goes.  It cut's the apple pie-assembly time down to minutes rather than hours of coring, peeling and slicing. 

LTK:
The supermarket smoked salmon brands are either completely tasteless or ludicrously expensive, so I bought a salmon filet instead to go with the spaghetti and fennel, and fried it in a pan.

It was heavenly. It was so tender inside it almost tasted liquid, yet that doesn't mean that it was runny. It reminded me of eating at a restaurant. I must eat that more often.

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