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Thread: Share Your Self-Isolation Recipes

  1. #301
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    Quote Originally Posted by killramos View Post
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    Did a smoked chicken today, errchry style.

    Basted with a sticky honey 5 spice sauce. Had everyone going back for more and the chicken didn’t last the meal.
    Did you use a recipe for the sauce?

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    Quote Originally Posted by cet View Post
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    Did you use a recipe for the sauce?
    No just kindof winged it. I cut up the back of the chicken and fried it off in a pan, deglazed with some kitchen wine and boiled it off with a ton of 5 spice, bay leaves, ginger and garlic to make a simple sauce. Once it was reduced i filtered it out and added soy sauce and honey.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

  3. #303
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    Mushroom and smoked chicken risotto today. Wife loves it.
    IMG_20200510_174043005~2.jpg
    Make the world a radder place, grow a mullet.
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    Quote Originally Posted by ExtraSlow View Post
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    Mushroom and smoked chicken risotto today. Wife loves it.
    IMG_20200510_174043005~2.jpg
    Bitches love risotto.


  5. #305
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    Recommendations for an oven safe, stainless steel sauté pan? Would like something good quality since I’m starting to order meat from a butcher and would rather not screw up expensive cuts because of second rate pans
    See Crank. See Crank Walk. Walk Crank Walk.

  6. #306
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    All-Clad makes a line of nice saute pans. Baller price, I probably wouldn't spend the money on that brand these days, but back in the day I did, and it's been flawless.
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  7. #307
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    All Clad D3

    /thread

  8. #308
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    Whatever happened to a good old fashioned $9.95 cast iron skillet with a couple rounds of flaxseed oil seasoning?

  9. #309
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    Haven't made fried rice in a long while so...
    Made peking duck yesterday and had lots of leftovers and a glorious glass of duck fat.

    Cut up the leftovers and used duck fat... I call it "Chef's last day" fried rice due to the abundant amount of meat used. So. Good.

    20200513_164432.jpg
    20200513_164223.jpg

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    Aspen Called. They want their fried rice back.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

  11. #311
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    Quote Originally Posted by killramos View Post
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    Aspen Called. They want their fried rice back.

  12. #312
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    Quote Originally Posted by Disoblige View Post
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    Haven't made fried rice in a long while so...
    Made peking duck yesterday and had lots of leftovers and a glorious glass of duck fat.

    Cut up the leftovers and used duck fat... I call it "Chef's last day" fried rice due to the abundant amount of meat used. So. Good.

    20200513_164432.jpg
    20200513_164223.jpg
    That's some good looking fried rice. Look at all the separated kernels of rice. Perfect moisture! Do you like to crisp up your rice? Adds that awesome texture
    Originally posted by GTS Jeff
    You know those bored stay at home moms who's entire lives revolve around driving their kids to soccer, various cleaning accessories, and worrying about neighbourhood rapists? The kind of people that watch the View and go "uh huh..." Those unfulfilled people who try to fill the void in their empty lives by writing whiny letters to the editor complaining about shit that no one really cares about?

    Well imagine if instead of writing that letter to the editor, she just posts on a car forum for car enthusiasts. That's Kritafo.

  13. #313
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    I have a 12 inch All Clad D7 that I rarely use. It's a great alternative to cast iron.

    https://www.centurylife.org/in-depth...ply-stainless/

    The thermoclad at Williams Sonoma by Hestan is quite good for the price, and Hestan has come out with a lower line called Probond.

  14. #314
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    Quote Originally Posted by dj_rice View Post
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    Do you like to crisp up your rice? Adds that awesome texture
    Sometimes, it depends if it needs that extra crisp. For this one, I didn't need it because a lot of the duck skin crisped up when it was frying in the duck fat before I added the other ingredients.

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    I like the duck fat fried rice as well as the risotto! Now let's see all the Asian people try and cook risotto.

  16. #316
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    Have made this before but made a batch last week. Really good sauce and this recipe makes like ~4L ish which also freezes very well. I substituted bacon for the pancetta (Can't really taste much from it though when I have made without) and chicken stock instead of wine. Planning on trying the marinara sauce recipe from that website next.
    https://houseofnasheats.com/best-bol...-sauce-recipe/

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    Made some slow cooker flank steak today. Seared top makes a difference

  18. #318
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    I was itching for a vermicelli bowl yesterday. The wife found this recipe and it was bomb af

    Last edited by scboss; 05-20-2020 at 02:31 AM.
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  19. #319
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    Got bored of sourdough loaves, so made sourdough everything bagels instead:
    B9FC488B-44AD-4CF9-898E-E062915B459F.jpg

    I baked two directly after the 4 hour proof. The other 6 are in the fridge to “sour” and will bake them tomorrow.

    For the ones tomorrow I will try an egg wash to hold the toppings on better, and will use a bit less. Next time I’ll probably do 10 bagels instead of 8 since these turned out to pretty massive.

    Taste is amazing, better than store-bought for sure.

    Recipe: https://www.baked-theblog.com/new-yo...garlic-labneh/

  20. #320
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    Hahaha, this meal inspired me for the most ridiculous future meal concept

    30CCE3E5-51BA-49DB-B6D0-3BB1B86E4D07.jpg








    Teaser:

    410B4895-F5D7-4940-A558-ABE66D98DF7D.jpg

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