food D3monic "Can" Cook but Allergies Suck!
- Thread starter D3monic
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I'm headed that way, start another batch!D3monic said:Chimichangas
Oven fried by brushing with garlic butter Kerrigold so it's the good fat.....
Nice and crispy
Greensauce = 2 cans cream of chicken, 2 big cans of roasted green chilis, 3 jalapenos, handful of garlic cloves, juice of half a lime
Fixins
Turkey ramen paitan.
Roast turkey carcass, drumsticks, wings and back.
Big knob of ginger, scallions, shallots, garlic, wood ear, cloud ear, shiitake, button mushrooms and leeks.
Made some mayu (black garlic oil)
Broth after about 10-11 hours
Crisped some turkey meat with soy and mirin, pickled ginger, medium boiled quail eggs, scallions, toasted brusselspouts, mushrooms and the mayu.
Picked up some trotters so I can make tonkotsu next time
Roast turkey carcass, drumsticks, wings and back.
Big knob of ginger, scallions, shallots, garlic, wood ear, cloud ear, shiitake, button mushrooms and leeks.
Made some mayu (black garlic oil)
Broth after about 10-11 hours
Crisped some turkey meat with soy and mirin, pickled ginger, medium boiled quail eggs, scallions, toasted brusselspouts, mushrooms and the mayu.
Picked up some trotters so I can make tonkotsu next time
Saturday I made homemade spaghetti for the step daughters birthday dinner (on birthdays I make what ever that person wants)
Shallots, sweet onion, garlic
Meat grind of ribeye , pancetta, ground pork and peppered bacon
mushrooms, zucchini, dark red wine, san marzano tomatoes, ect ect ect
I had made homemade noodles but they was binding up in the noodle maker. Not sure why but I got frustrated and just used boxed. Meatballs tasted a thousand times better than they look in the pic. Used some the left over meat grind, added egg and panko and some smoked nebru7powder. Stuffed them with jalapeno cheddar and rolled in a little extra panko. Everyone said they was the best meatballs they ever had.
Shallots, sweet onion, garlic
Meat grind of ribeye , pancetta, ground pork and peppered bacon
mushrooms, zucchini, dark red wine, san marzano tomatoes, ect ect ect
I had made homemade noodles but they was binding up in the noodle maker. Not sure why but I got frustrated and just used boxed. Meatballs tasted a thousand times better than they look in the pic. Used some the left over meat grind, added egg and panko and some smoked nebru7powder. Stuffed them with jalapeno cheddar and rolled in a little extra panko. Everyone said they was the best meatballs they ever had.
Wife scored a big ass tomahawk at the grocery store for $26. Marinaded in mesquite and gave it a good dusting of my gaucho rub.
Smoked it over apple and mesquite with some poppers. barely got it to fit in smoker with that huge bone.
Fresh out the smoker
A lil garlic herb butter
Gnawed as much meat as I could off the bone before the dogs got it. Tasted amazing
Ton of fat ect but sooo tender and tasty.
Made a test batch of steak sauce to go with it using El Scorponero. Turned out really tasty. Looking forward to playing with sauces this winter.
Smoked it over apple and mesquite with some poppers. barely got it to fit in smoker with that huge bone.
Fresh out the smoker
A lil garlic herb butter
Gnawed as much meat as I could off the bone before the dogs got it. Tasted amazing
Ton of fat ect but sooo tender and tasty.
Made a test batch of steak sauce to go with it using El Scorponero. Turned out really tasty. Looking forward to playing with sauces this winter.
Oh man, that ribeye with jala poppers looks killer!
Nothing overly new for this thread but made General Tso's chicken tonight
by adding a little the marinade to the flour and cornstarch mix you get these little lumps of amazing
Fry them up
That's a batter that holds up to sauce and even microwaving the next day
Some sauce with apple smoked thai peppers and potstickers
dark soy sauce, dales marinade, rice wine, rice wine vinegar, sugar, cornstarch, shallots, ginger ect
Coated
by adding a little the marinade to the flour and cornstarch mix you get these little lumps of amazing
Fry them up
That's a batter that holds up to sauce and even microwaving the next day
Some sauce with apple smoked thai peppers and potstickers
dark soy sauce, dales marinade, rice wine, rice wine vinegar, sugar, cornstarch, shallots, ginger ect
Coated
Had some leftover turkey paitan broth in the freezer. Whipped up some quick spicy chicken ramen.
Tare and egg marinade: soy, water, mirin, rice wine, toasted sesame oil, thai peppers, scallions, ginger and garlic.
boiled it and then blitzed with my stick blender lightly
pan seared chicken in butter with garlic and pepper and then a few spoonfuls of tare toward end
Lots of the tare in my bowl and a little extra over the top
Tare and egg marinade: soy, water, mirin, rice wine, toasted sesame oil, thai peppers, scallions, ginger and garlic.
boiled it and then blitzed with my stick blender lightly
pan seared chicken in butter with garlic and pepper and then a few spoonfuls of tare toward end
Lots of the tare in my bowl and a little extra over the top
Same, years ago when i first joined here... I used to post a couple Myeon, or Jajangmyeon, Korean noodle dishes i can't even remember the specific name of, and after seeing D3 and others posting awesomeness looking ramen and such... I was like damn, thats gonna be one of those things i just eat without taking pics 
many people here know much more and i should just watch and learn until i feel posting similar dish unless it was a challenge or throwdown 
and even then i expect to get "schooled" 
many people here know much more and i should just watch and learn until i feel posting similar dish unless it was a challenge or throwdown and even then i expect to get "schooled" Guatemalan Insanity Pepper said:Same, years ago when i first joined here... I used to post a couple Myeon, or Jajangmyeon, Korean noodle dishes i can't even remember the specific name of, and after seeing D3 and others posting awesomeness looking ramen and such... I was like damn, thats gonna be one of those things i just eat without taking pics
I still got a long way to go on ramen but i'm improving. This batch of broth was a little too much white pepper on accident so when I defrosted this I dilute it with some box broth and then doctored with lots of garlic and ginger paste that I had. With the tare the flavor was really popping.
