Which Cooking Are You?

[shellylh]

Dammit!

[cetoole]

Can you feed tortilla shells into it?

[grawk]

Chicken and udon

[grawk]

i bet that's tasty, Dan! what's the full recipe? i have some left over roast chicken, from a pretty nice bird i made over the weekend, and plenty of udon, so i'd be interested in making this.

Shallots, garlic, sesame, lemon juice, and ponzu

[cetoole]

Seems pretty shy on both the chicken and the udon fronts.

[grawk]

yah, it's amazing what slight of hand can do to dress up a dish

[shellylh]

what's your guac recipe, Shelly?

 

It depends what I have around.  This time I did avocado, kosher salt, fresh ground pepper, crushed garlic, lime juice, sriacha, and roasted green chilis (unfortunately canned not homemade).  Sometimes I use Fredericksburg Roasted Tomatillo Pepper Sauce (it's awesome) instead of green chilis.  I often put in fresh cilantro and/or tomatoes.  

 

Edited May 16, 2013 by shellylh

[shellylh]

I often put cilantro and tomato, they are very good. I haven't ever tried shallot though, will try and have mind blown.  

[grawk]

cillantro is also in my chicken udon above, forgot about that.

[cetoole]

Poached (via sous vide) troll caught halibut and roasted brussels sprouts.

[shellylh]

I approve of the brussel sprouts  

 

 

 

 

 

 

 

 

.... although they do look a bit on the brown side. 

Edited May 17, 2013 by shellylh

[mikeymad]

I have found that I only approve of sprouts when my sister makes them - I need to watch her sometime - they are on the super good scale - when I make them - not so much...

[Dusty Chalk]

fax machine is out of paper

(squints)

 

Why does fax machine need paper if you're doing the transmitting?

[shellylh]

(squints)

 

Why does fax machine need paper if you're doing the transmitting?

 

Very good point!

[Dusty Chalk]

i always require a delivery report.

Very nice backpedal.

[grawk]

for the same reason HP printers won't print a black and white document if you're out of magenta ink?

[cetoole]

Half pound Kobe burger, 2.5 hours sous vide at 136F with Squid brand fish sauce in the bag, on a toasted onion roll.  I was hoping for a bit more of an umami bomb, but it was still pretty great.  I really need to start grinding my own meat though.

Edited May 19, 2013 by cetoole

[Augsburger]

A Temperanillo would go with that................just sayin'

[Dusty Chalk]

What does the fish sauce do?

[Dusty Chalk]

 

No, seriously, I didn't even know what umami is before now, not sure I know now.  But will do further research.

 

(puts fish sauce on shopping list for tomorrow)

 

I do love me some fish sauce.  Even someone I know who is allergic to fish likes fish sauce (specifically, that Thai beef salad that doesn't taste right without fish sauce).

[Dusty Chalk]

Aye, I figured it out, just thought you'd enjoy my mental image of your statement.  Fish sauce on left, cabinet on right.

[swt61]

DIY! This is the cooking thread after all.

 

I never thought I'd say these words, but "where would you find the meat"?

[swt61]

 

No, seriously, I didn't even know what umami is before now, not sure I know now.  But will do further research.

 

(puts fish sauce on shopping list for tomorrow)

 

I do love me some fish sauce.  Even someone I know who is allergic to fish likes fish sauce (specifically, that Thai beef salad that doesn't taste right without fish sauce).

 

Dusty, I recommend "Mind of a Chef" on PBS. Excellent show, and they regularly explain Umami.

[shellylh]

I like barbacoa.

[Dusty Chalk]

Sounds delish.  Chipotle advertises one of their meats as barbacoa -- are you saying that's not the real thing?