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Good Food, Good Friends and.... actually, no, just [Food Thread]
neville
The Worst Gay(Seriously. The Worst!)Registered User regular
The Worst Gay(Seriously. The Worst!)Registered User regular
What are people making lately?
Here's what I made today.
Pork Ragu recipe (courtesy of @Stale):
Pork ragu in prep.
Pork Ragu after 1 hour of cooking.
Also made an almond cheesecake with an orange caramel sauce.
No pictures of that currently, but soon maybe!
So what are YOU guys cooking??
Here's what I made today.
Pork Ragu recipe (courtesy of @Stale):
One 3-pound boneless pork shoulder
1 tablespoon corn oil
1 Granny Smith apple, peeled, diced
1 large sweet onion, diced
1 large carrot, diced
1 teaspoon Italian seasoning
3 cloves garlic, crushed
1 small can tomato paste
1 cup dry white wine
2 cups chicken stock
1/3 cup apple cider vinegar
1/4 cup honey
salt and pepper
3 tablespoons cream cheese
1 large bag of wide egg noodles
pre-heat the oven to 300
In a large cast iron dutch oven, heat oil and brown shoulder on all sides, remove from pot.
Add apple, onion, carrot and stir over medium heat for 3 minutes. Add seasoning, garlic, and stir for 2 minutes, add tomato paste and wine, bring to boil and stir 2 more minutes. Add stock, vinegar, and honey, bring to boil, stir, add pork and cover.
Place in your oven and cook for 4 hours, turn every hour. Remove as much of the pork as you can, discard any large pieces of fat. Transfer the sauce to a food processor or use a stick blender and pulse until smooth. Place the pork back into the sauce and shred with two forks. Taste, season as needed. Stir in Cream cheese, taste and season as needed.
Serve over the cooked egg noodles.
1 tablespoon corn oil
1 Granny Smith apple, peeled, diced
1 large sweet onion, diced
1 large carrot, diced
1 teaspoon Italian seasoning
3 cloves garlic, crushed
1 small can tomato paste
1 cup dry white wine
2 cups chicken stock
1/3 cup apple cider vinegar
1/4 cup honey
salt and pepper
3 tablespoons cream cheese
1 large bag of wide egg noodles
pre-heat the oven to 300
In a large cast iron dutch oven, heat oil and brown shoulder on all sides, remove from pot.
Add apple, onion, carrot and stir over medium heat for 3 minutes. Add seasoning, garlic, and stir for 2 minutes, add tomato paste and wine, bring to boil and stir 2 more minutes. Add stock, vinegar, and honey, bring to boil, stir, add pork and cover.
Place in your oven and cook for 4 hours, turn every hour. Remove as much of the pork as you can, discard any large pieces of fat. Transfer the sauce to a food processor or use a stick blender and pulse until smooth. Place the pork back into the sauce and shred with two forks. Taste, season as needed. Stir in Cream cheese, taste and season as needed.
Serve over the cooked egg noodles.
Pork ragu in prep.
Pork Ragu after 1 hour of cooking.
Also made an almond cheesecake with an orange caramel sauce.
No pictures of that currently, but soon maybe!
So what are YOU guys cooking??
neville on
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But yeah I had it in the slow cooker for like 8 hours and the meat was so tender and I was thinking of putting the leftovers in a pie tonight.
that sounds awesome.
I wish I could say I had tasty leftovers, but I think almost everyone had at least 2 helpings.
The ragu was pretty phenomenal.
By all accounts it was tasty
Ever tried. Ever failed. No matter. Try again. Fail again. Fail better
bit.ly/2XQM1ke
Quotin' this before it's fixed
Chooks
A couple of chooks!
Ever tried. Ever failed. No matter. Try again. Fail again. Fail better
bit.ly/2XQM1ke
Her building, which has like 50 apartments, has one washer and one dryer.
Anyway while she's here I'm going to make pasta with a little chicken in tomato, red pepper and cream sauce, and I'm gonna roast up some cauliflower for the side.
I hope my new kitchen has everything I need for it!
Need some stuff designed or printed? I can help with that.
I got excited about trying Stale's pork ragu recipe before I remembered my kids wouldn't eat it. Oh well!
EDIT: I made this the other day. I guess it doesn't require that much skill to make, but I felt it was fairly impressive anyways.
Our cabinets are sadly lacking in things like olives and onions or it would've been a bit more extravagant.
Steam
Oh! And a chocolate mayonnaise cake. That tasted great.
But the more I think about it, Blue Box counts, right?
Recipe:
1 1/2 cups raw pumpkin seeds
2 tablespoons melted butter (or oil of your choice)
2 tablespoon granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
Preheat oven to 350 degrees and line a 12x16'' baking sheet with foil.
Mix up the sugar, cinnamon, nutmeg, and salt in a small container and set it off to the side. Melt the butter and mix it up with the seeds in a large bowl. Pour in the cinnamon/sugar into the bowl and mix until everything is evenly coated.
Pour the seeds out onto the tray, spread them out into an even layer, and cook for 15 to 20 minutes, or until the seeds start to brown. Every 10 minutes, pull the tray out to stir the seeds. Let them cool for a few minutes, then eat 'em while they're still warm! I'm not sure how long they keep or the best way to store them because they're usually devoured before then.
Optional, but reccomended: Wash them down with a mug of warm apple cider.
Fall is the best. If anyone else has some good Fall-appropriate recipes, please share!
Dave, when she comes over, are you going to drop a small load in her?
Or maybe ask her to do it by hand?
Satans..... hints.....
I am going to make her set it to extra dirty
but then, after a while, I'll switch back to gentle.
Need some stuff designed or printed? I can help with that.
Cuttin' up some avocado and white onion. Shredding some cheese. Tacos incoming.
DELICATES
chicken breast on tacos
do not want
There were too many of them in the kitchen.
MINIATRUE LASAGNA
I decided against doing actual marinara and used a combination of 3 parts tomato puree to one part tomato sauce to try and retain the consistency, but brought it to a regular heat as a sauce. It tasted alright, but I am also drunk and all my food smells and tastes amazing right now so I'll let you know tomorrow how well this expirment welnt
Yesterday I made Brussels sprouts with black bean garlic sauce
it was pretty dang good!
I don't take photos of what I cook most of the time, because I always think it looks goddamn ugly. I've not yet reached the stage where food looks good as well as tastes. But it usually tastes fine, so eh!
I made Stale's potato salad without bacon for my mother today. It's still damn tasty, but the flavor is surprisingly different without the bacon. Or not surprisingly, really, considering that you cook the onions, garlic, and potatoes in the bacon drippings for a little bit.
Lucky you're not here then, eh?
They were delicious.
I don't want my friends eating crap.
I want them to be all:
They move independently.
Satans..... hints.....
Ever tried. Ever failed. No matter. Try again. Fail again. Fail better
bit.ly/2XQM1ke
Yeah man, it was great!
I was gonna make your devilled eggs too but didn't have the time.
The recipe for pork buns (which is quite literally the only thing I've been thinking about since I've had them besides climbing) is available on the internet. Down for making the buns.
Plus you can premake the belly two days before eating.
Guess what I'm doing on the weekend......
Satans..... hints.....
got a bag of beans, bag of rice
hella cheap steaks to cook up various ways
potatoes, onions, that sorta thing
Tell me stupidly cheap recipes, or even just good ingredients that I'll end up using a lot that are variable.
good job Sal
(I am going to be hells of fat)
(I am also hells of excited I haven't cooked anything in like a month)
Satans..... hints.....
(Assuming you were actually trying to make a meatloaf and not, say, an apple pie.)