What did you make/eat tonight!?

[killramos]

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Smoked and browned duck breast. Browned...

Attachment 118817

I’m not sure that’s going to feed a crowd…

[ExtraSlow]

Just because it's brown doesn't mean there's 14.7 people living in that unidriveway household

[killramos]

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Just because it's brown doesn't mean there's 14.7 people living in that unidriveway household

What you did there. I see it.

[ThePenIsMightier]

It's going into some insane vat of Ramen we are attempting to make with 35,000 other ingredients. I don't know WtF is going on, but I'm green lit on drinking a variety of Rice Lagers, so... Profit.

[tirebob]

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Whipped up a nice French onion soup inspired risotto, fridge was a little bare so was going with what I had.

Surprisingly delicious, will make again. Wish I would have had some Gruyère to garnish. Next time.

Attachment 118730

French Onion things seem kinda like the pumpkin spice of cooking flavour profiles lately… They use that shit in everything! That said, I like French onion so I ain’t complaining. Just remarking it is everywhere right now.

[ExtraSlow]

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It's going into some insane vat of Ramen we are attempting to make with 35,000 other ingredients. I don't know WtF is going on, but I'm green lit on drinking a variety of Rice Lagers, so... Profit.

Asian beers are fun to drink!

[ThePenIsMightier]

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Asian beers are fun to drink!

I'm rockin Okami Kasu, Get Lucky and Subtle Type.

[ExtraSlow]

Traeger ribs and Mac and cheese.

[tirebob]

Ribs with Mac & Cheese is always a winner.

[dj_rice]

That's a pretty nice looking whitey meal there ES. Yum

[JfuckinC]

Jambon

[msommers]

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French Onion things seem kinda like the pumpkin spice of cooking flavour profiles lately… They use that shit in everything! That said, I like French onion so I ain’t complaining. Just remarking it is everywhere right now.

Real French Onion is a time-consuming endeavor. Making a good beef broth takes awhile. Yeah there are 'hacks' and whatever BS you add to speed up the process but the reality is making good carmelized onions takes at least an hour of fairly frequent stirring. It's a fucking pain in the ass.

But a good french onion will hit you in your soul

[killramos]

I just usually do onion risotto with more of a Milanese style, but wanted to try something different.

For a dish that is fundamentally the same I found it a nice change.

[flipstah]

Made the @ExtraSlow meatloaf. I think it worked well



Also discovered five spice for the first time recently. Holy eff it’s amazing; I imagine it’s the same feeling white people have when they taste ethnic food for the first time.



Sliced some pork shoulder and mixed it with

Five spice
Kosher salt
Cornstarch
Paprika
Garlic powder
Fish sauce

Fried it up by itself till brown; added some onions and garlic; finished with green beans

[ExtraSlow]

whipepo meatloaf.

[ExtraSlow]

Beef stew.

[killramos]

Looks good. I also made a stew this evening.

My roast from yesterday, while good had some tough stuff that wasn’t great for a mid rare roast. So stewed it off in the gravy with some vegetables.

Couple hour simmer took care of that right quick.

[ExtraSlow]

I was worried I fucked something up, the meat was still very tough after 2 hours. However after 3 hours all was as it should be.

[tonytiger55]

Chicken Curry....

[jasonlava]

Tonight I whipped up a quick stir-fry with some veggies and tofu. Added a dash of soy sauce and it turned out pretty tasty.