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FT86...grub?
why not a thread about food and cooking for a change?
The wife and I went full Toast Hawaii tonite! Double Tilsit: http://i73.photobucket.com/albums/i2...1A526C8B50.jpg Uh-merican Cheez (the original) http://i73.photobucket.com/albums/i2...523AECB72F.jpg SING ALONG! [ame]http://youtu.be/DHHAR1S_eKA[/ame] Origins of this legendary dish can be found here: http://www.neogaf.com/forum/showpost...&postcount=338 Share yours! |
Props for using real cheese. American cheese is just flavored plastic.
So this is cheese on a pineapple ring on a slice of ham on toast? |
Said you needed to do a thread a long time ago!
Still haven't got to try the jagerschnitzel recipe though since my wife flat out refuses to try it (I will cook not her) so am waiting until the son in law is over since he will enjoy it. |
Here's my submission.
White chocolate cheesecake with raspberry gelée topping and white chocolate crumbles. http://i.imgur.com/BSWaH4f.jpg |
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For a second I saw your pics not as steps to completion but as the entire thing broken down, with multiple layers of bread and butter and ham, all topped with pineapple and cheese. I might have to try that too. |
or just watch teh video, for gods sake.
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dang is it dinner time yet?
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Yaay! OnkelC's Magical Food Thread!
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What is this...instagram?
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Subed
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Tried another recipe for Tagliatelle al Ragù, coming close to my personal ideal for that dish :)
This time, I took the "official" recipe from the Italian Academy of Cuisine as a starting point (white wine, butter) : very subtle yet meaty taste. http://i73.photobucket.com/albums/i2...68A4506A2A.jpg prep pics tomorrow if there is interest. Source for recipe: http://www.accademiaitalianacucina.i...alla-bolognese |
große Interesse, mein Freund
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love love love me some Taylor ham, egg and cheese on an everything bagel
yum!!! http://i802.photobucket.com/albums/y...psdzokswyg.jpg my favorite meal would deff have to be Chicken Parm! and its gonna sound weird, but im obsessed with my local pizza place Chicken Parm! its a hole in the wall, but the food is to die for! fun fact. my brother used to be an executive chef for Emeril Lagasse and Wolfgang puck, |
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Prep was easy, but takes some time. started around 6PM yesterday with the following ingredients: http://i73.photobucket.com/albums/i2...2CC94743AF.jpg 500gr. mixed ground beef and pork 400ml strong beef and/or chicken stock a glass of white wine a small glass of milk handful of carrots two celery stalks one onion 250 grams tomato purree bit of triple concentrated tomato paste copious amount of butter pasta of choice (Tagliatelle for the real deal) first, cube celery, carrot and onions really fine: http://i73.photobucket.com/albums/i2...C39B900B67.jpg heat half of the copious amount of butter in a skillet, sautee the onion cubes at medium heat until they become a bit glassy, then add carrot and celery cubes, sautee for a few minutes while stirring occasionally: http://i73.photobucket.com/albums/i2...B6CE2FEA2E.jpg http://i73.photobucket.com/albums/i2...CA757C7512.jpg set them aside for later use: http://i73.photobucket.com/albums/i2...07334D8A13.jpg heat other half of copious amount of butter in the (still at medium heat!) skillet, add the meat: http://i73.photobucket.com/albums/i2...A6CA65EC6A.jpg assist cat while cleaning the butter wrapper: http://i73.photobucket.com/albums/i2...0E585A7028.jpg Key is to leave the meat alone for most of the time, just break it up loosely in the skillet and let heat and time do the job. As you can see in the pictures, I didn't interfere much with the meat while browning: http://i73.photobucket.com/albums/i2...F98AAA7BFC.jpg When the juices of the meat have evaporated, re-add the veggie mix and stir fry for a minute or so: http://i73.photobucket.com/albums/i2...6ECF9026DB.jpg Now, add the white wine and let it braise until 2/3 of it has evaporated, this will keep the fruitful wine note while removing its acidity: http://i73.photobucket.com/albums/i2...126E93DCC8.jpg then add the stock and tomato paste as well as the tomato puree: http://i73.photobucket.com/albums/i2...6E1CBA03DB.jpg http://i73.photobucket.com/albums/i2...D1FE3DCE3E.jpg Now let it stew for a couple of minutes at low to medium heat. Best leave it alone for that time and do the mise-en-place instead: http://i73.photobucket.com/albums/i2...8A6244E266.jpg http://i73.photobucket.com/albums/i2...0D4B2C7735.jpg http://i73.photobucket.com/albums/i2...AB554F1DBD.jpg http://i73.photobucket.com/albums/i2...A49CEBBD22.jpg about 5 minutes before serving, stir in the milk, gives it a really nice texture: http://i73.photobucket.com/albums/i2...4B3C8FBB78.jpg http://i73.photobucket.com/albums/i2...4FEDE8C283.jpg http://i73.photobucket.com/albums/i2...C5F1E310D7.jpg DONE! Serve over fresh pasta, grate some Parmesan over it and enjoy! :) http://i73.photobucket.com/albums/i2...09438336A9.jpg Bonus pic: http://i73.photobucket.com/albums/i2...733AB6391C.jpg :) |
Oh~~~~~
Ppl don't call me fat Japanese for nothing! I have over 500 pics of food in my phone lol I'll post some later |
Tomato paste in a tube instead of an irritating little can. What an awesome idea.
Your tagliatelle looks wonderful; I'm going to have to try making that. |
interesting, tomato paste in those cans is the rare exception in local stores; these tubes as pictured below are the common standard here:
http://i73.photobucket.com/albums/i2...E43A4091A6.jpg |
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I will make Tagliatelle al Ragù tomorrow evening and post evidence. We have a steak to burn tonight. Ooo. I'll do pics of that too. |
I picked the wrong camera for the photos.. For more appetizing pictures please refer to OnkelC's post. :D
10/10 will make and serve Tagliatelle al Ragù to friends! Excellent balanced comfort food! Mrs. Ultra strongly approves. Thank you, OnkelC. http://i.imgur.com/txcfreZ.png Hey, lookee what I found! http://i.imgur.com/Ygh6OWU.png http://i.imgur.com/KX2zgeD.png |
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That looks really good! thanks for sharing.
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couple restaurant pics from the last two weeks:
Grilled goat cheese on salad, bolognese http://i73.photobucket.com/albums/i2...696EBE3EE7.jpg Fried Halloumi on salad: http://i73.photobucket.com/albums/i2...5FAE5ACAB4.jpg |
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Real Hawaiians would've used Spam.
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I make this tangy creamy (like a vodka sauce) spaghetti as well as bolognese a lot since you can get a bunch if veggies in it without anyone knowing... And my daughter usually eats the shit out of it.
#piggybowl #instahipster http://i.imgur.com/jMeWT8u.jpg I also made some raspberry ice cream... http://i.imgur.com/C5zz6dU.jpg |
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I can attest to @OnkelC 's Bolognese being good. made it right after I saw him post it the first time. So damn good. Simple, easy and delicous. Best combo
I don't have pictures of the food I've made! I'll have to remember for the next time. One everyone seems to like so far is Chili Lime shrimp with Black bean mango salsa over brown rice. Healthy and delicious. Recieved nothing but compliments so far haha Also love the idea of this thread. I need recipes so this is good. Not great and being creative lol |
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ich wohne in die mainland, aber ich komme aus oahu |
it's a german post-WW2 invention, the name stems from the desire of the population to visit exotic places. so if not in person, it's via the Ananas ;)
I did a writeup on this dish and its inventor, the first TV chef in Germany, a couple of years ago, can be found here: http://m.neogaf.com/showpost.php?p=%...&postcount=338 |
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so do you build your houses out of poi Koa? Not sure if i told you this but my sisters dog is named Koa....lol
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Eating a roasted turkey, cranberry & provalone with tomato and creme cheese on focaccia bread. mm.
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:) |
food.... yum. I'm on a 1200-1500 carb diet though,so no eating out.
Yesterday made this: Mexican beef and pork mix meatballs in broth aka Caldo de Albondigas. http://cdn2.cocinaycomparte.com/publ...cipe858img.jpg |
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