Thanks for the recipe Joe. Sounds delicious, I shall be giving that a try this weekend.

 

So very much want.

It's official. If and when I buy a home in NC, I'm installing a huge cast-iron wok in a firepit in the back yard.



Having had leftovers last night, and time to reflect, I'd recommend cutting the brown sugar in half relative to what I posted above. Too much sweetness. You can always add it back in if you find you want more.

Other than that, wouldn't change anything.

 

Are you deliberately trying to trigger JasonC with all that gluten?

 

West suburbs (Glen Ellyn)... So I'll need a little notice...

 

Homemade Ravioli...

 

It's Kuma's. With an "A." :P

It's glorious, though. We have one about 15 minutes from my house that opened a year or so ago.

Ridiculous burgers, good beers on tap, and a bourbon list. How can you go wrong?

 

Looks like they have a location in Schaumburg... suburbs MiataTurbo burger and Joe Perez sendoff?

Edit: Or is that a lame copycat spinoff...

 

In honor of Y8s, I did a roux tonight.

4 tbs butter, 4 tbs flour.




Then I added 2/3 cup buttermilk and 2/3 cup chardonnay, transforming it into a Béchamel:





Then I added 4 oz freshly shredded gruyère* and 4 oz pancetta browned in olive oil, to create a spiced Mornay:






Man, this sauce is THICK!



Pour over a pound of steamed cauliflower, top very lightly with panko, and 30 minutes at 450°.

No gorgonzola, no romano, no pepper, no nutmeg. Nothing at all but the pure flavor of the base ingredients.

The result:





This is good.

Very good.

Very, very good.

As in, I've never really done a dish before which could reasonably be described as "delicate" in flavor. This one is.






Don't get me wrong, it'd be totally lost without the occasional uber-savory hit of the pancetta. But it's a winner.








As an aside, tomorrow I'm gonna make the most hilariously unhealthy thing I can imagine, because I've had a craving. And just to spite JasonC, I'm gonna do it gluten-free.







EDIT: Seriously, why the hell do people buy sauce in jars? I mean, yes, I used to do it, but that was before I was woke*.

 

Having fun tonight :
3 lasagna with cheddar topping, ready to broil.
2kg of bacon cooked in the oven to perfect crispness
Maple beans cooked in the slow cooker

I'm proud of myself

(If you care to bother, those are my girlfriend's hand. Even if I try, I can't have such cute nails )

 

^ That looks rather good.

Also, your GF has nice hands.

Also, your parchment paper appears to be French. Might need to look into that.

 

As I'm a french canadian, we've got a law saying a product cannot be sold if it's name isn't written in French, at least on one side of the product.

This is simply the cheapest econobrand parchement paper from the local grocery, nothing fancy Enough to cook bacon in the oven, but not sturdy to serve as mold lining for cold process soap production. For those, I've used the Reynolds' brand succesfully.

Here's the final product for the slow cooked maple beans :

 

I did vodka on whole wheat pasta :P


i also potato phoned.

 

GLUTEN!








So I did the thing. Huge pile of baked, beer-battered onion rings. And it was gluten-free as promised, aside from the beer.

They were pretty good. Not mind-blowing, but came out nice and crunchy and sated a craving I'd had for something gratuitously bad. Made enough for probably 3-4 servings, and consumed the whole thing as lunch/dinner while watching Star Trek: Into Darkness. Scary poops this morning.

No photos or recipe, as this was hardly "eating like a king" (unless you mean the King of the cardiac-care unit). Ashamed, but not remorseful.

 

I made buckwheat pancakes for brunch yesterday.

with sage breakfast sausage from a local sausage guy (named Jamie Stachowski) who is pretty cool.

and fresh farmers market strawberry rhubarb compote.

I whipped my egg whites to stiff peaks and folded them into the rest of the pancake ingredients. they pancakes turned out more cake than pan. they were incredibly fluffy.

 

here's no gluten -- just Indian Vindaloooooooo:




i need to go to the y8s' for breakfast.... sheet.

 

Now that looks quite good indeed, and nice presentation. What'd you do w/ the cauliflower?


I had an interesting conversation today with a well-educated young woman, probably in her mid to late 20s, who didn't realize that when a recipe calls for the use of maple syrup, it's not talking about Aunt Jemima / Mrs. Butterworth. I don't mean to imply merely that she had bad taste, I mean she was literally unaware of the fact that maple syrup is a thing which exists in nature in pure form, and that the sickly, thick liquid which blurps out of the plastic squeeze bottle isn't it.

How is it even possible for a person to be that midwestern?


That having been said, a quick 25 minute dinner: Baked salmon with a maple / dijon glaze. And a whole sliced avocado with a pinch of salt:

 

I learned this many years ago from Dan Aykroyd.



(No offense intended, it was just a moronically funny movie in general.)


As a longtime resident of southern Florida and California, and former part-time resident of Puerto Rico, I'm quite accustomed to bilingual packaging in the kitchen. The good stuff has the English in small print.

 

yogurt, lime juice, vindaloo curry, s&p


last night was also salmon:

 

why youse guys salmon so pale? is it sockeye?

 

Weird question, maybe I need my own thread, but what would you suggest to a 21 year old who wants to get his diet right?

Reading **** about proper vitamins and such makes me happy but I have much difficulty staying away from fast foods and sodas.

Multivitamin?

I wouldn't call myself unhealthy, ~185lbs at 6'2" and ~15% BF, coming from being about 145lbs around 10% BF probably a year and a half ago, I do a lot of powerlifting (and don't plan to stop) so gaining weight in my current goal to be around 200-210lbs at ~17% BF in about a year or two. So daily intake is set at about 3000-3300cals a day, macros of 188g of protien (from lean meats and protien powder) and I don't worry about the mix of fats and carbs. Goal of at least 30g of fiber a day, but I rarely hit that, maybe 1 day every 2 weeks.

I budget roughly $50 a week for food/drinks on my college budget, but that seems to be a lot as my mom used to feed 5 people on $75 a week.

Pls help.

Side note: My girlfriend is a culinary major and makes some fantastic **** I will have to share with you guys. Most of it like a super cheap budget but amazing flavor. I don't always have her help with cooking.

Edit: Basically looking for a weekly grocery list of things to always pick up, or genral tips to find new dishes to try to make.