FT86...grub?

[Andrew025]

First time I ever made it I screwed up and basically had scrambled eggs and noodles.



It's uh... Definitely not the same in the end.

[OnkelC]

boiling cheap Fusilli, putting them back in the hot pot, adding cooked ham, eggs, dill and a bit of Maggi is one of my fondest memories of after school meals

Karbonara, so to speak.

[OnkelC]

invaluable tips:

[OnkelC]

Nobody cooking here? C'mon, share yours!

[OnkelC]

The wife and I had dinner out tonight.
Starters were a mixed salad and tuna carpaccio/vitello tonnato combo:



Main courses were a Pizza and Saltimbocca with a rather odd plating:



for reference: homemade Saltimbocca.

[OnkelC]

[OnkelC]

yugoslavian restaurant tonight, wasn't that good.

[bcj]

Spot prawns I caught a couple weeks ago.
Asparagus, toasted bread rubbed with garlic and topped with brie.
Melted butter with lemon and pepper.

[OnkelC]

Food fest binge today, Burger, Pulled Pork, Slider, Backhendl, Bratwurst with wild herbs, 96hours slow cooked suckling pig on bread, tartelette au limon, pastry mix

[OnkelC]

humble dinner due to extremely high temperatures:

[Talus1]

It never occurs to me to take pictures of food, which is odd because my cookbook collection tends to the "food porn" end of the spectrum.

I made youvarlakia on the weekend, aka soupa topcheta. It's a Greek / Macedonian / Bulgarian recipe I learned from an ex-girlfriend's parents. Lamb and rice meatballs rolled in finely chopped parsley, cooked in a chicken broth and topped with a whipped egg and lemon juice mixture. It is really easy to make but seems kind of exotic and is always a crowd pleaser.

Another fave of mine is lamb poutine. Cubes of lamb shoulder, rolled in a mixture of toasted and ground cumin seeds, cardamom, fennel and paprika then browned, with onions, garlic, and tomato paste, and braised in stout for a couple of hours. When done, the sauce is boiled down to gravy and the whole thing is served with crumbled aged raw-milk cheddar over wedges of Yukon Gold potato that have been roasted in olive oil with garlic and rosemary. (I made this recipe up after eating a similar dish as part of one the best meals I ever had, in the wine bar that Jamie Kennedy used to have in downtown Toronto. Man I miss that place).

OK, now I'm getting hungry...

[OnkelC]

Nobody else cooking or at least eating here? Gets a bit boooring. C'mon, don't be shy!

[Tcoat]

Originally Posted by OnkelC

Nobody else cooking or at least eating here? Gets a bit boooring. C'mon, don't be shy!

No matter what I posted here it would just look sad and feeble next to yours.

[srizzors25]

I should have taken some pictures last week. Made awesome potatoes and this crazy baked chicken dish.

Potatoes were simple, I'll have to come back with the chicken dish.

Yukon golds, slit them leaving 1/8" gaps down until about 1/4" from the bottom of the potato. Boil them for about 5 minutes.

In the meantime, freeze a good handful of bacon (keep them apart) until they are hard. When frozen, cut them into 1/2 long pieces or so.

When the potatoes are finished boiling, stuff as much bacon as you want in each slit. Douse/brush them in butter salt and pepper and put the potatoes in some sort of vessel in the oven (I used a cast iron skillet because fuck yea). Bake for about 1.5-2 hours at 350*

When you think they are almost done, chop up a handful of garlic cloves and scallions/green onion and more butter and coat the potatoes with the garlicy onion buttery sauce and let it bake for another 5 minutes.

Pull them out and enjoy your garlic onion bacon buttery potato delicousness

Kind of like hasselback potatoes with bacon basically