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Thread: DAT Cooking thread

  1. #261

  2. #262
    Primary OGB Benefactor
    BiffTannen's Avatar
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    Quote Originally Posted by MysteryMen View Post
    It's been tough adjusting to the difficulty of grocery shopping in NYC. Any recommendations for recipes that don't involve a bunch of ingredients that I have to take home 50 blocks with me?
    NYC is the grocery delivery capital of the world.

  3. #263
    Once you get your big staples, you should be able to shop every couple days for a small amount that you can fit in your backpack.

  4. #264
    cookout = blabbermouth?
    wfudkn's Avatar
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    Last night's dinner was rabbit étouffée and mega cheesy grit soufflé. It was pretty super. Both were pretty easy to make.

  5. #265
    you just wanted to post with your fancy Es.
    I know how to spell definitely.

  6. #266
    Made Momofuku's Bo Ssam for our football kickoff party. Did the pork sous vide for 15 hours and finished in a 500 degree oven to get dat crust. Pickled some cucumbers yesterday to serve alongside. Also made sauce and had some kimchi to complement the lettuce wraps. Next step is to make my own kimchi.

  7. #267
    cookout = blabbermouth?
    wfudkn's Avatar
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    Just made 8 quarts of bomb-ass jambalaya. Gonna be good leftovers this week.

  8. #268
    cookout = blabbermouth?
    wfudkn's Avatar
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    Quote Originally Posted by lbE08 View Post
    you just wanted to post with your fancy Es.
    I did like the autocorrect with the accents.

  9. #269
    Any baller vegetarian curry recipes?

    Also, best french cookbook to give as a gift?

  10. #270
    Quote Originally Posted by JuiceCrewAllStar View Post
    Any baller vegetarian curry recipes?

    Also, best french cookbook to give as a gift?
    Bouchon by Thomas Keller is great

  11. #271
    Taking my first shot at Pork Tonkatsu tonight. This is one of my Mom's go-to recipes, so I hope I can hold a candle to her cooking.

  12. #272
    I'm an absolute disciple of Kenji from Serious Eats (which is obvious from this thread) and his new cookbook was just dropped off this week. It's like a thousand pages long. Super excited.

  13. #273
    I'm a fakeass vegetarian, but I am in charge of the pork tenderloins for a Thanksgiving potluck on Saturday. Was gonna do it on the grill, but they're calling for snow all day, so probably gonna go oven since I'm cooking at a friend's place and don't think a grill pan is an option. How long and how hot do y'all do em? Anybody have a killer recipe? Moms shared this one and it looks good: http://www.foodnetwork.com/recipes/m...in-recipe.html

  14. #274
    Quote Originally Posted by JuiceCrewAllStar View Post
    I'm a fakeass vegetarian, but I am in charge of the pork tenderloins for a Thanksgiving potluck on Saturday. Was gonna do it on the grill, but they're calling for snow all day, so probably gonna go oven since I'm cooking at a friend's place and don't think a grill pan is an option. How long and how hot do y'all do em? Anybody have a killer recipe? Moms shared this one and it looks good: http://www.foodnetwork.com/recipes/m...in-recipe.html
    best cook on one that i've ever gotten is to sear the sides in a cast iron pan, then finish in the oven for 12-15min at 425. Pull it off the pan and let it rest just a little before cutting.
    Last edited by lbE08; 11-19-2015 at 02:05 PM.
    I know how to spell definitely.

  15. #275
    Steve Lepore KitchinDeac's Avatar
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    The Mrs. and I made this last night: http://www.purewow.com/recipes/General-Tsos-Cauliflower

    I was skeptical but it was awesome.

  16. #276
    Quote Originally Posted by lbE08 View Post
    best cook on one that i've ever gotten is to sear the sides in a cast iron pan, then finish in the oven for 12-15min at 425. Pull it off the pan and let it rest just a little before cutting.
    This is the way to do it.

  17. #277
    cookout = blabbermouth?
    wfudkn's Avatar
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    We made this bulgogi recipe on Monday night and it was awesome: http://www.bonappetit.com/recipe/basic-bulgogi

    The only changes were that instead of gochugaru (chili flakes) we used gochujang (fermented chili paste), we used skirt steak, and we grilled it to get those nice crispy bits. Served it over rice. Will defs make this again soon.

  18. #278
    I have some gochujang in the freezer I need to use but always forget about it, think I'll be making something korean soon...

  19. #279
    cookout = blabbermouth?
    wfudkn's Avatar
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    Somewhere on here I posted a grilled pork shoulder recipe using gochujang, and it's fantastic.

  20. #280
    Rusty Larue
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    Quote Originally Posted by JuiceCrewAllStar View Post
    I'm a fakeass vegetarian, but I am in charge of the pork tenderloins for a Thanksgiving potluck on Saturday. Was gonna do it on the grill, but they're calling for snow all day, so probably gonna go oven since I'm cooking at a friend's place and don't think a grill pan is an option. How long and how hot do y'all do em? Anybody have a killer recipe? Moms shared this one and it looks good: http://www.foodnetwork.com/recipes/m...in-recipe.html
    Make sure you brine them first. Boil water and added a bunch of salt (tablespoon per cup of water), some smashed garlic, red pepper flakes and basically whatever else you want. Once it is all mixed cool it with a few cups of cold water then submerge the pork in it and put it in the fridge for two hours. Makes it way better.

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