Cooking Good Food - Ramens of the day

Opah with a lemon buerre blanc, good California bubbly, and watching Stanford shank kicks and get beat.

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Made an Irish lamb stew with a bit of the black stuff. Seemed appropriate.

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Yorkshire pudding might be the UKs greatest invention!

Billy Piper tho

We needed to spend a few extra dollars to get free shipping on a spice order, so we upgraded to Kampot peppercorns:

My wife and I both tend to like our dishes heavy on black pepper, and man this stuff takes the dishes to another level. Definitely worth the small price increase over the regular organic peppercorns.

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Ya I use that too. It’s awesome. Number one way to improve your cooking is to up your spice game for sure.

Recipe? I have the ingredients at home but haven’t gotten around to making it.

Steep about 8 inches of kombu in 4 cups of water at medium low. Do not boil. Just before it boils remove. Add a packed cup of bonito flakes and let boil for about 1 minute. Set aside and let steep for 5 min. Strain out bonito and you have dashi.

Don’t wash the white stuff off the kombu you want that. Also use some scissors to cut some snips in it to increase surface area.

Chungdi Malai (Coconut Shrimp Curry)

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Tried a unique way to make chicken today and have to say it’s maybe the best chicken I’ve ever had.

Here is how to make it

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I’m not watching a 20 minute video. Is it just spatchcocked or is there more going on?

Super spatchcocked then cooked entirely in a frying pan. Start cold pan and cook on medium low for like 40 min. Skin ends in super crispy and meat was so juicy. Renders its own fat and basically frys.

We started buying whole chickens a couple months ago. Going to try this later in the week.

We buy whole chickens and chop them up as it’s much cheaper than buying chicken breasts etc. Plus you can use the carcasses to make stock so it’s a win win.

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Pasta Carbonara

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Probably my favorite pasta dish, nice!

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I am very partial to cacio e pepe, the simplicity it just heaven. Its one of our go to Friday night foods (like nachos or pizza).

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I just ordered this:

Sam the Cooking Guy recommended. I’ll let you know if it’s worth it.

Edit-works as advertised:

Easy to clean and presses the garlic efficiently. I like it.

I make a mean cioppino but holy shit is it expensive. Made it pre covid for a dinner party and it was about $100 in ingredients.

I got hooked on cioppino from rock n fish on Manhattan Beach.

If anybody is looking for a cookbook, Small Victories by Julia Turshen has been our favorite cookbook during Quarantine.

It’s a great cookbook in that it uses ingredients, specifically vegetables that I wouldn’t normally use that much, and for the most part uses things that most pantries should have in stock to make delicious things, and gives ideas for substitutions/deviations. It’s great for making recipes in a somewhat simple fashion but still allowing you some freedom to make decisions and strays from the typical cookbook thing of “You must have the Oaxacan Chile Paste to make this dish”

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