Nom nom nom - Food Thread

[Rip_City]

Tried out a Korean fried chicken stop that opened just under two months ago. 10 garlic soy wings + daikon.

 

[kvetcha]

Tried out a Korean fried chicken stop that opened just under two months ago. 10 garlic soy wings + daikon.

View attachment 71796

You remind me that a new Bon Chon just opened nearby...

 

[sahomerrocks]

My favorite sacrilegious fusion food. Cheesecake Factory Core. Creamy Cajun chicken pasta.

 

[tvham]

Mmm, pork chops

 

[Tyr]

Was in a cooking mood today:

Cajun shrimp tacos


Seared scallops with linguini

 

[tvham]

Was in a cooking mood today:

Cajun shrimp tacos
View attachment 75829

Seared scallops with linguini
View attachment 75830

At first I thought that was three heads of roasted garlic. Scallops work, too

 

[btf1980]

Happy Thanksgiving!

Orange & mango Cornish game hens, jollof rice, apple/celery & sourdough bread stuffing, brussel sprouts, cornbread, squash and veggies

 

[LeeVing]

I didn't take any pictures, but my Turkey and Cornbread Dressing w/ Sausage turned out great.

I smoked the turkey and it was the best turkey I've ever had....leftovers are even better.

 

[btf1980]

Dinner: roasted fingerling potatoes, salmon, veggies, and corn

 

[Tyr]

This didn’t quite come out like I wanted it to, but I’m going to blame it on a lack of pantry herbs/spices and fridge supplies.

I made a tofu, maitake & nameko mushroom fettuccini finished with some runny epoisses cheese. Still tasty, just lacked a bit of depth.

 

[kafunis]

My wife is making Sushi rolls for a party she’s going to, we’ll have the end bits for dinner.

 

[Tyr]

My wife is making Sushi rolls for a party she’s going to, we’ll have the end bits for dinner.View attachment 77716View attachment 77718

Oh fun! What’s the fried protein, Chicken katsu?

 

[kvetcha]

definitely some sort of katsu

 

[kafunis]

Yep Crumbed Chook !

 

[Dtknuckles]

I’ve been looking at those Milk Street add on FB and on the edge of getting a subscription. Seems like I’d get a bit more than my NYT cooking sub. Any thoughts?

 

[Kris]

I’ve been looking at those Milk Street add on FB and on the edge of getting a subscription. Seems like I’d get a bit more than my NYT cooking sub. Any thoughts?

I have a couple of his books and like them. I’ve been working my way through recipes in the “Fast and Slow” book. I subscribe to America’s Test Kitchen (his old show), I figured it had more “history” and you get access to ATK and Cook’s country recipes. I was thinking of trying NYT, lol.

 

[Dtknuckles]

I have a couple of his books and like them. I’ve been working my way through recipes in the “Fast and Slow” book. I subscribe to America’s Test Kitchen (his old show), I figured it had more “history” and you get access to ATK and Cook’s country recipes. I was thinking of trying NYT, lol.

What I am prinmarily looking for it is to get better results and basic family cooking. NYT Disney have the video element and their recipes can be a little complicated in techniques and amount of ingredients.

 

[kvetcha]

I have a couple of his books and like them. I’ve been working my way through recipes in the “Fast and Slow” book. I subscribe to America’s Test Kitchen (his old show), I figured it had more “history” and you get access to ATK and Cook’s country recipes. I was thinking of trying NYT, lol.

fwiw I love NYT Cooking.

 

[Kris]

What I am prinmarily looking for it is to get better results and basic family cooking. NYT Disney have the video element and their recipes can be a little complicated in techniques and amount of ingredients.

I think with these services it’s good to jump around. I turn the ATK on on and off. It’s great for “classic” recipes. I’ve made so much from them over the years. I was surprised when Kimball left. I think Milk Street is worth a try. The recipes I’ve used from the books are all well documented and you don’t have to scroll though someone’s life story like a blog recipe, haha.

 

[Kris]

fwiw I love NYT Cooking.

I made the French Onion Mac and cheese from NYT cooking. It was on the regular NYT in a “carb overload” feature. It was divine.