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4/27/2015 10:42:17 AM

dem carbs tho

4/27/2015 3:29:11 PM

Someone convince me not to buy this

http://www.amazon.com/KettlePizza-18-5-Inch-22-5-Inch-Kettle-Grills/dp/B005SFJLOI/ref=sr_1_1?ie=UTF8&qid=1430171100&sr=8-1&keywords=pizza+grill

4/27/2015 5:45:17 PM

seems pretty frivolous

4/28/2015 11:03:17 AM

I cook everyday now.

4/28/2015 11:06:00 AM

Quote :

"Someone convince me not to buy this"

If you want to pay $128 to prop the lid open I'm not going to try to talk you out of it. I just prop mine open with a spatula turned sideways though.

4/28/2015 11:09:06 AM

Last night, baked chicken thighs with basil; cauliflower roasted with red pepper, garlic, and lemon; sauteed zucchini. The cauliflower was absurd. I could get an entire pan of it easy.

4/28/2015 1:21:52 PM

How did you do it, exactly?

[Edited on April 28, 2015 at 1:26 PM. Reason : cauli]

4/28/2015 1:26:31 PM

Sliced it about 1/4" thickness.
Put it on a cookie sheet.
Drizzled with olive oil.
Sprinkled with salt, black pepper, red pepper, and garlic pepper (I'd use fresh next time).
Squeezed a whole lemon over the entire pan.
Baked at 425 for 20 minutes and then moved it around a bit to make sure it wasn't sticking.
Continued to let it back for another 15 to 20 until it was browned.

4/28/2015 1:51:43 PM

pics or it didn't happen



no but seriously that sounds delicious!

4/28/2015 2:50:42 PM

Tonight's dinner:
shrimp & mushroom
lettuce
Spinacia & egg soup

4/28/2015 3:19:58 PM

take pics and post!

4/28/2015 3:20:56 PM

Alright.

4/28/2015 3:32:07 PM

yummy.

4/28/2015 4:36:08 PM

^fuck yeah, that looks delicious

4/28/2015 6:37:39 PM

Made Alton's Shepherd's Pie tonight. Baked it in individual-serving skillets





/poor cell phone image quality

4/29/2015 8:44:31 PM

A lot of his recipes are finicky as shit, but I've never run across a bad one.

4/30/2015 9:16:11 AM

^^whoa.

[Edited on May 7, 2015 at 11:28 PM. Reason : ..]

5/7/2015 11:28:21 PM

Made these last night...coulda used some spice but even without they were fucking awesome.

http://www.foodnetwork.com/recipes/kalbi-korean-barbequed-beef-short-ribs-recipe.html

5/9/2015 12:48:15 PM

Quote :

"A lot of his recipes are finicky as shit, but I've never run across a bad one."

Agreed. My wife complains about that but they uniformly kick ass if you do as directed. His red beans & rice for example--it uses pickled pork, which sounds odd, and you have to start 3 days ahead for the pickling process, but is really damn good and totally worth it.

5/9/2015 1:49:10 PM

I tried is waffle recipe and it came out rubbery and too lumpy. I did what he said and just mix and fold gently to prevent toomuch gluten formation.

5/9/2015 4:38:49 PM

has anyone made cauliflower pizza dough before? Most recipes call for cheese and egg as the binder, but I am looking for a cheeseless recipe so i can save it for my topping, alot of it

5/11/2015 8:59:41 PM

^ I tried it once and didn't prebake it long (or hot I suppose) enough and it came out very soggy. It was still damn good, but it wasn't a pizza.



Played with my new $10 yardsale smoker this afternoon. Spare ribs and brats. Ribs were a little over-done but still delicious. Slightly dry but the bones pulled straight out and the flavor was good. I followed the 3-2-1 method, and I had a real thermometer inside. Don't know why the factory-supplied thermometer just says Warm-Ideal-Hot... Super scientific yo. At least now I know where the needle should be for 225F.

6/16/2015 11:05:48 PM

My dad loves duck so I cooked him one for father's day. You can get whole ducks at Grand Asia Market (head, feet and all) all the time. This five pound duck was $17.

Recipe for the feast:

Duck - Julia Child inspired. Rubbed with thyme powder, salt, pepper. Cooked on a bed of onions and carrots. 20 minutes at 425 to brown. Flip on side and reduce to 350 for 30 mins. Then flip to other side 30 mins. Finish breast up according to thermometer (130 is medium rare). Each time I took it out I drained the Fat into a sauce pot with a baster.

Stuffing - 1lb italian sausage browned with 3 Granny Smith apples. Deglazed pan with 1/2 cup beef stock and reduced by half and added to the stuffing with 2 tbp fresh chopped sage. (JC had adding cinnamon, sugar, cognac and optional port - I didn't).

Mushrooms - sautéed in same pan as sausage. 2tbs minced garlic, butter and EVOO. Drain the mushroom "stock" for the peas.

Peas - mushroom stock and some rendered bacon fat. I would've boiled then in chicken stock but we didn't have any. Add a bunch of butter. Salt and pepper.

Broccoli - steamed, lots of butter and Italian breadcrumbs

Potatoes - mashed red potatoes with lots of butter and a little half and half. 2tbs finely chopped fresh rosemary, 2tbs garlic powder, salt, pepper.

Gravy - add 1.5 cup beef stock to duck fat and reduce by at least half. You could add mushrooms, herbs, etc if you wanted also. Take off heat and pour into boat with 2tbs butter.

Serve with Bordeaux or other dry French red, or hard cider (according to JC).

Bad lighting in my parent's townhouse don't really do the food justice but here's the pics:





we also saved some duck fat to sear steaks in a few days later:





[Edited on June 27, 2015 at 5:35 PM. Reason : .]

6/27/2015 5:34:04 PM

bad ass dude. making my mouth water

6/28/2015 11:36:47 PM

^^
I'm actually a little bit turned on now, tbh. (I'm not sure if it's the food or you.)

6/28/2015 11:55:43 PM

Need to hit up that Asian Market more often, I forget they have good prices on sometimes hard to find shit.

6/29/2015 8:05:41 AM

their seafood section is pretty impressive too, lots of live fish. they actually had a ton of live blue crabs there for cheap, which you hardly ever see anymore.

6/29/2015 11:45:51 AM

this is how flips celebrated father's day

6/29/2015 10:54:39 PM

looks awesome, and so photogenic.

[Edited on June 29, 2015 at 11:13 PM. Reason : we should marry and cook all the things]

6/29/2015 11:11:36 PM

^^awesome. love the presentation.

Here's my Independence Day feast in Calabash, NC.

Low Country Boil:
-2lbs NC shrimp
-1lb crawfish
-2lbs snow crab
-2 dozen little neck clams
-2lb mussels
-5lb red potatoes
-6 ears of corn
-4 lemons (two for the boil, two to dice and serve on side)
-2 large onions
-2 liters of vegetable stock
-1 stick butter
-tons of Old Bay (or you can use Zatarans / McCormick's boil bags)



It was an enormous amount of food but between my grandparents, mom, aunt, my two cousins and myself we ate it all in one night.

Also, we strained and saved (froze) the stock we boiled it all in and it is insanely rich. I'm going to make a seafood stew out of it later.

[Edited on July 6, 2015 at 2:37 PM. Reason : nom]

7/6/2015 2:33:11 PM

^Fuck. Yes.

7/7/2015 9:44:25 AM

Homemade hummus with all organic ingredients. VERY VERY good. Turned out way better than I anticipated. I am having naan with it. So d-lish!

8/9/2015 3:09:28 PM

I need to come over NCSU's house!

Right now, masaman curry with root vegetables is on the stove. But this weekend, this happened: medium tender shoulder steak and avocado summer rolls, with homemade peanut hoisin sauce.



[Edited on August 9, 2015 at 7:51 PM. Reason : ,]

8/9/2015 7:50:15 PM

^right back at ya! your recipes look awesome

^^Homemade hummus is so easy and tasty. I also love to make tzatziki and I put feta in it too.

8/9/2015 11:31:36 PM

First time doing spatchcock chicken. Apple wood smoked.



Grilled romaine. Topped it with blue cheese crumbles.



Chipotle-Gouda Mashed potatoes that I smoked.

8/24/2015 10:15:55 AM

That looks awesome, man!

8/24/2015 10:26:33 AM

thanks! credit to the Grilling Thread (lounge) for the spatchcock idea.

8/24/2015 10:47:11 AM

Cilantro and lime shrimp scampi.



1 stick butter
2 lbs shrimp (peeled, deveined)
6 cloves of fresh garlic, minced
1/2 large onion
2 diced Roma tomatoes
1/2 cup fresh cilantro
1 lime (juiced)
1 tsp red pepper flakes
1/4 cup dry white wine

My take on Classic French Mussels.



For 2 lbs mussels:

Put mussels in ice water with 2 tbsp of flour (so they open up and release any sediment). You lose some seawater flavor but I prefer that to biting into something. Discard any open mussels.

Lightly Sautee:

1/2 stick of butter
6 cloves of garlic
2 large shallots chopped
1/4 cup of onion
Several springs of thyme (to taste)
1 tbsp dried parsley or 1/4 cup fresh chopped
1/2 tsp of red pepper flakes

Once garlic is translucent add:

2 Roma tomatoes diced
1/2 cup dry white wine
1/2 cup heavy cream

Once that's simmering, throw in the mussels for 2-3 minutes and cover until they pop. Discard any that are still closed.

I served these with pasta, fresh grated Parmesan, and Italian bread.

9/8/2015 2:46:37 PM

This sounds interesting, and the commenters are raving about it

http://www.thekitchn.com/jamie-oliver-chicken-in-milk-best-chicken-recipe-all-time-80388
http://www.jamieoliver.com/recipes/chicken-recipes/chicken-in-milk

11/12/2015 5:40:11 AM

I will have to try that scampi

11/12/2015 5:30:50 PM

I enjoy cooking, but I suck at it. I need to figure up some meals that have around a 1:2.5:2.5 ratio of fat:carb:protein. Anyone have some resources?

11/13/2015 8:08:31 AM

I have been cooking for a year.

11/13/2015 9:39:23 AM

^^I actually made a pretty detailed spreadsheet in Excel that breaks down all of the common foods by protein/fat/fiber/carbs per gram in each category. You'll need a food scale (amazon for like $8) but you can play with amounts of each thing to get the macros right. If you PM me your email address I'll send it to you.

11/13/2015 10:12:05 AM

This explains why meat/chicken in Chinese restaurants is so soft, a technique called velveting.

http://cooking.stackexchange.com/questions/46006/how-does-velveting-work
http://www.seriouseats.com/2011/04/velveting-meat-asian-cooking-technique-cornstarch.html

Anybody done it?

11/24/2015 11:29:35 PM

I ate cup ramen noodles today for the first time in... i can't remember how long, but at least 13 years! but i also had vegetables and beans on the side to offset that shit

tasted nice, though!

12/4/2015 9:45:22 PM

http://luckypeach.com/a-guide-to-thailands-noodle-soup-dishes/

12/17/2015 11:31:26 PM

I made the most dank Jerk Chicken wings the other day

12/28/2015 12:45:34 PM

I have a 1.34 pound (21 oz) "flat iron roast". It is very thick on one end, ~2 in, and then slopes downwards lengthwise, other end is ~0.5 in or a bit less.

Best way to cook it that TWWers have tried? I have already checked Google.

1/4/2016 12:17:40 AM

By the way, is it safe to store a medium-rare or medium cooked steak in the fridge and have it the next day?

If yes, the next day should cook it to medium-well (or well) or could I just heat it and eat it?

Would appreciate a quick answer as that will help me decide if I should cut this steak in two before cooking or not.

Thanks!

1/4/2016 12:38:36 AM