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Post Reply The cooking & cooked meals photography
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M / PH3NF1X
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Posted 8/10/15
anyone else got anything to contribute ???
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F / New York
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Posted 8/10/15
god all this looks so good o.o.. at the moment i cant send anything bcuz i lost my ipod which contained most of the pics -_- :sigh:
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F / Canada
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Posted 8/10/15 , edited 8/17/15
My pictures are older and mostly baked goods since that's more my interest, so I hope that's okay.

Matcha Ice Cream


Chocolate Coronets (I have since fixed the recipe because there was too much starch in the pudding)


Vegetarian Golden Mushroom Soup with a side of seaweed salad and seitan
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Posted 8/10/15

Morbidhanson wrote:



Can I have your pho recipe? :D
I live in Canada though, so I might have to make substitutions for any ingredients that aren't available.
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27 / M
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Posted 8/10/15 , edited 8/10/15

Kitahoshi_Hazel wrote:
Can I have your pho recipe? :D
I live in Canada though, so I might have to make substitutions for any ingredients that aren't available.


My recipe isn't very traditional, so be warned. I use some Japanese and Taiwanese ingredients.

1. Oxtails - You can use all sorts of other bones, like neck bones, shank bones, and knuckle bones, or a combination. Just make sure you have enough. I crack them with a hammer before cooking but that's not really necessary. I used about 3 or 4 pounds.

2. Charred onion - Just slice a large white or yellow onion in half, cut off the roots and remove the paper. Char the onions over an open flame or use a cast iron. You want it to be blackened. Don't overdo it and turn it into charcoal, though.

3. Ginger - Scrub and wash the raw ginger and then use 4 large slices. The slices should be about a little over half an inch thick each. Smash them lightly with the flat of a cleaver or use a hammer, but don't overdo it. You just need to separate the fibers and you don't want to lose the juices. Char the ginger. You could also cut a ginger knob lengthwise. Use a big piece if you do this.

4. Star anise - 2 pods

5. Dashi and water - I use kelp, shiitake, and dried bonito to make dashi. I used about 6 cups of dashi and 14 cups of water. Don't be afraid to add like 3 or 4 more cups of water since some will evaporate during cooking.

6. Fish sauce - Thai brands are good. I used 3 tablespoons.

7. Shallots in lard - 1 tablespoon. I sun-dry minced shallots and fry them in lard. It's not necessary, though, and it can be time-consuming to make. You can omit this.

8. Salt - 2 teaspoons


First, clean the bones by immersing them for about 4 minutes in rapidly-boiling water. Then dry them and roast them in an oven at 450 degrees for about 40 minutes. Then, drop everything into a stock pot, cover it, and bring the broth to a boil. Reduce the heat to a simmer without covering. Periodically scoop out the scum that floats to the surface. Simmering time can vary, but I did it for 2 hours. You can taste it while cooking to adjust the saltiness. Just add more water if it's too salty. I usually add salt gradually over the first half hour so I don't put too much in there. There's a lot of wiggle room.

Most traditional pho places don't roast the bones, so you don't have to as well. Since I wasn't being traditional, I figured I'd experiment.
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M / PH3NF1X
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Posted 8/10/15
lovely stuff I'm hungry stahhhhp
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20 / M / Idaho
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Posted 8/10/15 , edited 8/17/15
A few things I've cooked that turned out well, still wish I was a better cook than I am though.


Cold ramen dish. (Yes there are noodles hiding under there)


Japanese style burger.


Beef rolls (most delicious thing EVER)


Chicken and Green Onion skewers


And the classic omurice!


Oh and then forever ago I made some dango.
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27 / M
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Posted 8/10/15 , edited 8/17/15

Gomoku chirashi


Dashi-cooked rice and vegetables with KBBQ


Crab and cheese omelette with salted salmon flakes and rice seasoning


Newcastle-cooked cheesy rice and sausage


Boar stew


American wagyu with black pepper sauce
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F / USA
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Posted 8/11/15
I just came back to look at this thread, and I see tons of new food pics. How in the world do you cook some of those.. I can't even make pancakes correctly. Well, at least I can make bread
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19 / F / United Kingdom
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Posted 8/11/15
All this food makes me hungry
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M / PH3NF1X
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Posted 8/11/15 , edited 8/17/15
holy fuuuuuuuck

omg cheesy rice and wagyu

fuuuuuuuuuarrrr
yhum

yum
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M
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Posted 8/11/15
It's like you went on a food vacation. Are these rare treats, or do you eat like that all the time?
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27 / M
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Posted 8/11/15
I eat like that all the time. I cook all the time so I'm used to it, but I only take pictures when it's something I think is worthy and not too repetitive.

Had more pics on my old phone but, sadly, I got a new phone for Christmas.

Don't worry, it's not as heavenly as you think it is. Mainly because I don't eat very much so I tend to just make a large amount of something and spend 3 or 4 days chipping away at it to save energy. Making single servings is very annoying but I don't want to be wasteful so I'm caught in the middle.
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M / PH3NF1X
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Posted 8/11/15

DeadlyOats wrote:

It's like you went on a food vacation. Are these rare treats, or do you eat like that all the time?


nah rare pepes


anyways screw you guys I bought maccas yesterday the hunger was quenched!
Posted 8/11/15 , edited 8/11/15

Kimchi Jjigae ^
-my fave Korean dish. I eat this all the time. It's my comfort food. ㅋㅋㅋ-


Seafood teriyaki w/ veggies & rice
-my aunt had a family dinner so she asked me to make something quickly. XD -
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