The Home Gourmet thread
12-13-2016, 09:57 AM
#1163
2 Props,3 Dildos,& 1 Cat
iTrader: (8)
Join Date: Jun 2005
Location: Fake Virginia
Posts: 19,338
Total Cats: 573
I forgot to post this but it was amazeballs:
Miso marinated sablefish* (wild caught in alaska this summer by a man named Traveler) and asian slaw. and boring rice because I ran out of time. weeknights with kids amirite.
My wife said it was good. Good restaurant good.
recipe:
Recipe: Nobu's Miso-Marinated Black Cod ? Weeknight Dinner Recipes From The Kitchn | The Kitchn
* sablefish is aka black cod and butterfish.
Miso marinated sablefish* (wild caught in alaska this summer by a man named Traveler) and asian slaw. and boring rice because I ran out of time. weeknights with kids amirite.
My wife said it was good. Good restaurant good.
recipe:
Recipe: Nobu's Miso-Marinated Black Cod ? Weeknight Dinner Recipes From The Kitchn | The Kitchn
* sablefish is aka black cod and butterfish.
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12-13-2016, 01:52 PM
#1164
Senior Member
Join Date: Jul 2016
Location: San Diego
Posts: 557
Total Cats: 54
Yes, chicken cutlets are on the plate in the background (they were prepared by wife)
Nice, take some more pictures - very interested to know what they have.
Looks good....I'm getting hungry again
I forgot to post this but it was amazeballs:
Miso marinated sablefish* (wild caught in alaska this summer by a man named Traveler) and asian slaw. and boring rice because I ran out of time. weeknights with kids amirite.
My wife said it was good. Good restaurant good.
recipe:
Recipe: Nobu's Miso-Marinated Black Cod ? Weeknight Dinner Recipes From The Kitchn The Kitchn
* sablefish is aka black cod and butterfish.
Miso marinated sablefish* (wild caught in alaska this summer by a man named Traveler) and asian slaw. and boring rice because I ran out of time. weeknights with kids amirite.
My wife said it was good. Good restaurant good.
recipe:
Recipe: Nobu's Miso-Marinated Black Cod ? Weeknight Dinner Recipes From The Kitchn The Kitchn
* sablefish is aka black cod and butterfish.
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02-12-2017, 08:56 PM
#1165
Boost Pope
iTrader: (8)
Join Date: Sep 2005
Location: Chicago. (The less-murder part.)
Posts: 33,024
Total Cats: 6,591
There was a time, when eating "real food" cooked from scratch every single night was commonplace. It was the default, so unremarkable as to bear no notice whatsoever.
Coconut-crusted dijon salmon, with asparagus and mushrooms roasted in rosemary and olive oil.
Coconut-crusted dijon salmon, with asparagus and mushrooms roasted in rosemary and olive oil.
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02-23-2017, 08:49 PM
#1166
Boost Pope
iTrader: (8)
Join Date: Sep 2005
Location: Chicago. (The less-murder part.)
Posts: 33,024
Total Cats: 6,591
When the pork loin that you put in the slow-cooker for 8 hours with an improvised Korean-BBQ sort of seasoning blend comes out with just the perfect balance of sweetness and fire...
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03-15-2017, 10:21 PM
#1171
Boost Pope
iTrader: (8)
Join Date: Sep 2005
Location: Chicago. (The less-murder part.)
Posts: 33,024
Total Cats: 6,591
Dinner tonight. Baked tilapia, marinated in olive oil, apple-cider vinegar, and lemon juice, served with an avocado-mango salsa. Asparagus & mushrooms with butter and lemon juice. All home-made from scratch (no jars, no packets) as usual.
I should have splurged on a fresh mango rather than using frozen (it was mushy), but still a bloody amazing flavor combo, and the texture of the fish was perfect.
I should have splurged on a fresh mango rather than using frozen (it was mushy), but still a bloody amazing flavor combo, and the texture of the fish was perfect.
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03-17-2017, 10:36 AM
#1176
Boost Pope
iTrader: (8)
Join Date: Sep 2005
Location: Chicago. (The less-murder part.)
Posts: 33,024
Total Cats: 6,591
A healthy shot of chili powder went into the marinade, which was combined this morning. The cilantro is in the fridge, and will be chopped just prior to the making of the salsa, along with he lemon juice.
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03-17-2017, 11:16 AM
#1178
2 Props,3 Dildos,& 1 Cat
iTrader: (8)
Join Date: Jun 2005
Location: Fake Virginia
Posts: 19,338
Total Cats: 573
I make pico all the time. The chipotle powder (just a small amt) brings it to a new level. My pico is pretty simple:
red onion
tomato (heirloom if I can find them, seeded)
jalapeno
cilantro
lime juice
salt
pepper
chipotle powder
I put it on my beer batter fried fish tacos which are the BOMBBBBBB. Though I need a better baja sauce. Mine's not quite cooling and tangy enough. I've tried various ratios of mayo and sour cream with garlic and canned chipotle peppers in adobo and I can't find the perfect balance.
red onion
tomato (heirloom if I can find them, seeded)
jalapeno
cilantro
lime juice
salt
pepper
chipotle powder
I put it on my beer batter fried fish tacos which are the BOMBBBBBB. Though I need a better baja sauce. Mine's not quite cooling and tangy enough. I've tried various ratios of mayo and sour cream with garlic and canned chipotle peppers in adobo and I can't find the perfect balance.
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