Which Cooking Are You?

[Dusty Chalk]

I had vindaloo earlier.  It was delicious.  They also had something called "Missile Naan" which was naan with green chiles and garlic.

[swt61]

So you cooked it, or had it elsewhere?

[Grahame]

Another batch of Chicken Tikka Masala

[n_maher]

Fall has finally arrived.  So chili (no pic) and cast iron skillet cornbread.

[tyrion]

Graham and Nate, outstanding. If I didn't just have a big bowl of ramen, I might have made some cornbread. Enjoy!

 

[Dusty Chalk]

Sad for no pic of chili, but that shore is some nice looking iron skillet cornbread.

[Voltron]

Pizza night 

[n_maher]

Looks freakin’ delicious, Al. 

[Voltron]

Thanks Nate. My dough came out almost cracker thin, which was tasty but I'm thinking I need some new yeast. 

[swt61]

Pepper Jack  cheese omelet, bacon & biscuits. And an Earl Beige to drink.

Life is good.

[grawk]

today was our thanksgiving because of family timing. I made a turducken

 

 

[Dusty Chalk]

I made bison steaks for Thanksgiving.  The first one was overdone but not leather; the second one was perfect.  I did, however, let them marinate too long.

[EdipisReks1]

Cauliflower Dal Fry and some really, really ugly naan (I ignored my own advice and didn’t measure, and this is the result: and you can tell which one was on a baking steel and which was on a cordierite baking stone). But the Dal was divine; the cauliflower dissolved into it but the lentils still had texture. Pressure cookers are magic. I would have been very happy to get this from a decent takeout joint (other than the ugly naan, though it tasted good enough), which is my benchmark for Indian food at home. A very beige meal, though. 

Used my new Tanaka R2 gyuto for the first time. It’s a dreamboat. Only had to give it a slight microbevel on a Rika followed by a chrome strop.

I sold my previous Tanaka R2. Not selling this one. These really should be at least twice the price (they aren’t cheap, but they are too cheap for what they are, and what they are is just… sort of perfect.) I wish the spine and choil edges were a bit more broken, but it’s sort of the house style, and neither is uncomfortable in use. But even at half this price point I expect more rounded tactile grip edges. I can round it myself, but then I would have to re-etch, and I just don’t feel like dealing with Ferric Chloride anymore). 

Everything can be improved.

Edited December 6, 2021 by EdipisReks1

[tyrion]

Food looks good, the knife looks great!

Daughter in laws cheesecake.

 

 

[Voltron]

What knife?

These ribeyes from the Fatted Calf actually spell out how much they cost!

[tyrion]

The knife in Rek’s post right above my post. Nice ribeyes.

 

[Voltron]

Reverse seared

[EdipisReks1]

Al, if I weren’t vegan I would happily eat that. That is a nice hard mahogany sear. 

Edited December 6, 2021 by EdipisReks1

[swt61]

Small, Sunday morning breakfast, with an Earl Beige. 

[Voltron]

On 4/23/2015 at 9:17 PM, cetoole said:

Fire chicken with cheese - Chijeu-buldak 치즈불닭

Just six years later than Colin, I have now made this cheese buldak recipe twice and love it. 

 

[swt61]

A feast for an old Alaskan. My favorite homemade hashbrowns (bake potato the night before in microwave, chill overnight in fridge, then shred with cheese grater and cook). A smoked Alaskan salmon/cream cheese omelet, bagel and an Earl Beige. 

[Dusty Chalk]

On 12/14/2021 at 3:57 PM, Voltron said:

Just six years later than Colin, I have now made this cheese buldak recipe twice and love it. 

 

Yum.  I gotta try that, now that I have a (plant-based) cheese I can use instead.  Thanks for reincarnating that.

[Grahame]

Egg nog / custard base,

Based on

The plan is to portion it out prior to the addition of the Bourbon, so there is a virgin, and an adulterated version for tomorrow.

 

 

 

[Kerry]

You’ve peaked my interest. Let us know how it tastes  

[swt61]

I made the same ATK recipe last year. It's very, very good!