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Thread: DAT Cooking thread

  1. #321


    Two bushels of Beaufort clusters for me this weekend. Can't beat $30 a bushel five minutes from the house.

    Raw and steamed, of course.

    I made a garlic bread appetizer that was out of this world. Slice a loaf of Italian bread in half, cover both with melted butter, sprinkle with garlic salt, layer with shredded mozzarella, put as many oysters on as you can fit, put a little soy sauce and hot sauce on them, cover with partially cooked bacon, and finally top with sharp cheddar. 350 on the middle rack until done (about 7-10 mins).

    Oyster stew. Nothing crazy, but use original Ritz crackers instead of the oyster crackers. Thank me layer.

    Baked oysters on the half-shell. Chardonnay, butter, garlic, pepper jack.

  2. #322
    I'm doing the turkey leg chili tomorrow night, so wish me luck.

    I want to try the short rib chili, but I'm not buying short ribs for work.

  3. #323
    Rusty Larue
    timdunkandthefunk's Avatar
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    Just got my Anova sous vide stick in the mail and I'm super excited. Never tried sous vide cooking before but I bought some baller New York strips to pop my cherry with. Hoping the ziplock bag method works well enough so I don't have to buy a vacuum sealer (tiny kitchen/apartment).

  4. #324
    I'm doing Kenji's sous vide chicken breasts tomorrow. Always work out well.

  5. #325
    Quote Originally Posted by BarcaDeac View Post
    I'm doing Kenji's sous vide chicken breasts tomorrow. Always work out well.
    I used a recipe from The Food Lab for the first time yesterday....what an incredible resource

  6. #326
    Scooter Banks

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    Quote Originally Posted by timdunkandthefunk View Post
    Just got my Anova sous vide stick in the mail and I'm super excited. Never tried sous vide cooking before but I bought some baller New York strips to pop my cherry with. Hoping the ziplock bag method works well enough so I don't have to buy a vacuum sealer (tiny kitchen/apartment).
    never had a problem with the ziploc bags -- no need for the vacuum sealer.

  7. #327
    Quote Originally Posted by JDawg View Post
    I used a recipe from The Food Lab for the first time yesterday....what an incredible resource
    Yeah I've probably made at least 50, not a bad one in the bunch.

  8. #328
    Yeah, Food Lab is so money. Their sous vide info is awesome.

    Ziploc bags are fine but the sizing can be a pain. If you get a vacuum sealer you can just buy rolls and make the size you need. We started with ziplocks but they got pretty annoying with larger cuts.

  9. #329
    Rusty Larue
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    Holy. Shit. Why did I wait so long to buy one of these things? Incredible.

    I almost passed out from the smoke when searing it though. Small, basement apartment is not ideal for cast iron steak searing.

  10. #330
    Super simple squash recipe:

    Cut off top of acorn squash, scoop out the seeds.
    Cut into 1/4" rings, spread in a layer on a lightly-oiled baking sheet. if there's some overlap, that's ok but try to have them in a single layer.
    Glaze rings with the following, mixed to a smooth consistency:
    -1/4c EVOO
    -2 T maple syrup
    -1 T sriracha
    Sprinkle with some salt and pepper.

    Broil for ~8min, until glaze begins to darken and squash is fork tender.
    Serve warm with a bit of cilantro.
    I know how to spell definitely.

  11. #331
    Anybody have a legit-ass ramen recipe?

  12. #332
    I have the Momofuku cookbook and keep meaning to try it. Looks good but complicated. I'm sure it's online somewhere. Kenji from Serious Eats has a few that look great and he's always saying his vegan recipe is his favorite of all.

  13. #333
    Made some pho following Kenji's recipe with some mods. Super tasty:






  14. #334
    Been doing a lot with tofu lately. Made the bahn mi from Serious Eats last night and it was killer.

    Also, got a mandolin and love it. Cut myself pretty good once, though.

  15. #335
    Quote Originally Posted by JuiceCrewAllStar View Post
    Been doing a lot with tofu lately. Made the bahn mi from Serious Eats last night and it was killer.

    Also, got a mandolin and love it. Cut myself pretty good once, though.
    Link? They have a bunch of recipes.

  16. #336
    yep, big fan of tofu here. would also like some recipe links.
    I know how to spell definitely.

  17. #337
    We made this one: http://www.seriouseats.com/recipes/2...an-recipe.html

    The lemongrass-coriander marinade was so dank. I was eating it plain.

  18. #338
    Here is a list of some of their top tofu recipes: http://www.seriouseats.com/recipes/2...an-recipe.html

    Mapo tofu is next.

    Their advice on drying out the tofu is key in getting good results.

  19. #339
    We ordered Scratch DC for the first time in a long time the other night (similar to Blue Apron and what not, but local) and what we had was really good - and probably fairly easy to replicate on our/your own.

    Goat cheese stuffed, prosciutto wrapped chicken breast with asparagus, arugula, and tomato saute with pesto

    Butterfly two chicken breasts, sprinkle with rosemary, S&P, spread goat cheese, and layer on basil leaves. Fold breast back over and wrap in a few slices of prosciutto. Cook, covered, in EVOO for about 4 minutes. Turn over and add sliced asparagus to the pan - cover and cook an additional 4 min. Check chicken for doneness, and if done, remove and cover. Add chopped grape/cherry tomatoes to pan along with arugula, garlic, and S&P. Cook for 2-3 minutes. Plate veg mixture and top with chicken breasts. Top with pesto and a squeeze of lemon juice.

    Obviously some came pre-portioned and a little pre-prepped, but probably only took 20 min max from beginning to end and was really good.

  20. #340
    Question for all you grillers. I am cooking T-Bone steaks on a charcoal grill tonight (1 -1 1/2 inches thick). Usually I put each side on direct heat (uncovered) for 3 minutes and each side on indirect heat (covered) for another 3 minutes. This grill however does not have a cover. How much does that matter and how would it change time on indirect heat?

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