Author Topic: Official food thread v. Jingle.star (Read 77187 times)

Phoenix87x · « **Reply #245 on:** February 11, 2018, 03:38:43 PM »

Tonight I made Lobster tail pasta alfredo served with oven baked garlic break.

lonestar · « **Reply #246 on:** February 11, 2018, 03:41:54 PM »

Not too shabby....

Protip- next time hide the jar and pretend you made the alfredo yourself

Phoenix87x · « **Reply #247 on:** February 11, 2018, 07:23:50 PM »

Nothing better than compliments from the chef

My method is improving and getting more ambitious. Eventually I will try making my own sauces.

Metro · « **Reply #248 on:** February 12, 2018, 12:03:50 PM »

Homemade bulgogi beef

NSFW: https://imgur.com/gallery/mbUyM

Phoenix87x · « **Reply #249 on:** February 12, 2018, 12:07:00 PM »

That looks awesome

lonestar · « **Reply #250 on:** February 12, 2018, 12:56:53 PM »

Very nice, but I'd daresay you could do the same process with a much less expensive cut of meat. I'd suggest the next time to use a skirt steak, really gamey, very fatty, and it'd be much more giving in a braised/stewed application such as that. Ribeye is definitely a sear/grill cut, to cook it so well done is a crime to the cow that died.

What's in the marinade btw?

El Barto · « **Reply #251 on:** February 12, 2018, 01:44:45 PM »

Bulgogi is traditionally made with prime cuts. I don't think you could get a skirt steak tender enough, and that's a big part of the appeal.

lonestar · « **Reply #252 on:** February 12, 2018, 01:49:45 PM »

Huh, well color me corrected, though you can get skirt tender enough, though a lot is cutting it right.

Metro · « **Reply #253 on:** February 12, 2018, 03:21:06 PM »

Quote from: lonestar on February 12, 2018, 12:56:53 PM

Very nice, but I'd daresay you could do the same process with a much less expensive cut of meat. I'd suggest the next time to use a skirt steak, really gamey, very fatty, and it'd be much more giving in a braised/stewed application such as that. Ribeye is definitely a sear/grill cut, to cook it so well done is a crime to the cow that died.

What's in the marinade btw?

Thanks for the tip

Got the recipe from here. https://allrecipes.com/recipe/246172/easy-bulgogi-korean-bbq-beef/
It turned out great. I ended up making some bibimbap with some zucchini, spinach, mushrooms, corn, and a fried egg with some Korean BBQ sauce.

lonestar · « **Reply #254 on:** February 13, 2018, 07:43:00 PM »

Busted out my "A" game for my parent's 58th anniversary tonight...

Seared pacific cod and littleneck clam stew...

jingle.boy · « **Reply #255 on:** February 13, 2018, 07:45:35 PM »

Phoenix87x · « **Reply #256 on:** February 13, 2018, 07:56:45 PM »

Quote from: lonestar on February 13, 2018, 07:43:00 PM

Busted out my "A" game for my parent's 58th anniversary tonight...

Seared pacific cod and littleneck clam stew...

That right there is what I aspire to, as a fledgling chef.

Adami · « **Reply #257 on:** February 13, 2018, 08:03:07 PM »

Quote from: lonestar on February 13, 2018, 07:43:00 PM

Busted out my "A" game for my parent's 58th anniversary tonight...

Seared pacific cod and littleneck clam stew...

I'm a life long vegetarian who thinks seafood looks disgusting, and you just gave me a boner.

lonestar · « **Reply #258 on:** February 13, 2018, 09:02:37 PM »

Actually we got four different dead animals there.... cod, clams, prawns (in the broth) and of course bacon. It really came out good, kind of surprised myself.

Rattlehead · « **Reply #259 on:** February 13, 2018, 09:15:05 PM »

Not a huge fan of seafood myself, but that definitely looks good enough for me to give it a taste

Adami · « **Reply #260 on:** February 13, 2018, 09:17:56 PM »

Quote from: lonestar on February 13, 2018, 09:02:37 PM

Actually we got four different dead animals there.... cod, clams, prawns (in the broth) and of course bacon. It really came out good, kind of surprised myself.

And it gave me a boner.

lonestar · « **Reply #261 on:** February 13, 2018, 09:44:32 PM »

The highest compliment.

cramx3 · « **Reply #262 on:** February 14, 2018, 10:29:21 AM »

That does look delish and well put together, I'm salivating

Phoenix87x · « **Reply #263 on:** February 22, 2018, 09:09:33 AM »

Well guys, I have now died and gone to heaven. Pizza, with tiny pizzas as the toping

El Barto · « **Reply #264 on:** February 22, 2018, 09:36:01 AM »

Doesn't look all that appetizing to me, but it's absolutely brilliant marketing. People are running out to buy those things, and in doing so get to sample every pizza on their menu. "Wow, the banana, bleu cheese, and tuna pizza is better than I thought it'd be. We should get one some time."

cramx3 · « **Reply #265 on:** February 22, 2018, 02:00:21 PM »

Eating the mini pizzas look more appetizing than eating the main pizza, just to much bread at that point, but it does look pretty cool

Phoenix87x · « **Reply #266 on:** February 22, 2018, 06:12:17 PM »

Rubys is a really cool place. Basically its a diner, but with a 50's aesthetic. It was pretty cool

The oreo milkshake was incredible

Rattlehead · « **Reply #267 on:** February 23, 2018, 08:23:51 PM »

I love retro themed diners/restaurants, where is that one?

Phoenix87x · « **Reply #268 on:** March 06, 2018, 06:00:08 PM »

Quote from: Rattlehead on February 23, 2018, 08:23:51 PM

I love retro themed diners/restaurants, where is that one?

King of prussia

But anywho. After years of screwing it up, today I finally made scrambled eggs that I was actually happy with. I didn't use any milk either, which is what I think was messing up before (using too much) since they always came out with not enough consistency.

I was so estatic

lonestar · « **Reply #269 on:** March 14, 2018, 07:40:17 PM »

I personally never use any dairy in scrambled eggs, except cheese. But if one wants that hella creamy effect, add creme fraiche or sour cream at the end.

King Postwhore · « **Reply #270 on:** March 14, 2018, 07:46:45 PM »

Quote from: lonestar on March 14, 2018, 07:40:17 PM

I personally never use any dairy in scrambled eggs, except cheese. But if one wants that hella creamy effect, add creme fraiche or sour cream at the end.

Funny you say that RJ. I put a dab of sour cream in my scrambled eggs all the time.

orcus116 · « **Reply #271 on:** March 14, 2018, 07:47:52 PM »

Yeah I watched Gordon Ramsey make eggs one time and it changed my whole approach to it. I don't make it any other way now.

Phoenix87x · « **Reply #272 on:** March 14, 2018, 07:50:10 PM »

Quote from: orcus116 on March 14, 2018, 07:47:52 PM

Yeah I watched Gordon Ramsey make eggs one time and it changed my whole approach to it. I don't make it any other way now.

Me too

"you take it off the heat and its still cooking" Something sooo simple, but I didn't even contemplate it until he said it.

lonestar · « **Reply #273 on:** March 14, 2018, 07:52:14 PM »

For all his antics and general dickitry...Gordon knows his shit. Anyone who can chalk up multiple Michelin starred restaurants has to come from a place of pure skill.

Personally, when I make them for myself, I like to do chilequiles with my eggs. Eggs, cheese, crumbled tortilla chips and salsa with Valentina hot sauce on top. Fuck yeah...

And that whole take it off the heat thing goes for everything folks...especially steaks.

El Barto · « **Reply #274 on:** March 14, 2018, 11:10:17 PM »

Quote from: lonestar on March 14, 2018, 07:52:14 PM

For all his antics and general dickitry...Gordon knows his shit. Anyone who can chalk up multiple Michelin starred restaurants has to come from a place of pure skill.

Personally, when I make them for myself, I like to do chilequiles with my eggs. Eggs, cheese, crumbled tortilla chips and salsa with Valentina hot sauce on top. Fuck yeah...

And that whole take it off the heat thing goes for everything folks...especially steaks.

Crumbled chips, eh? Some kind of sneaky-ninja shortcut? I always soft-fry tortillas, which is pretty annoying. If I could get something similar with chips that'd be pretty sweet. Gotta have over-easy eggs for them, though. Scrambled won't work. Better still, chilaquiles make a great base layer for an omelet.

lonestar · « **Reply #275 on:** March 15, 2018, 09:38:17 AM »

It's my shoemaker, homestyle method. Gets them done quickly so I don't have to spend to long cooking off the clock.

El Barto · « **Reply #276 on:** March 15, 2018, 10:44:58 AM »

Quote from: lonestar on March 15, 2018, 09:38:17 AM

It's my shoemaker, homestyle method. Gets them done quickly so I don't have to spend to long cooking off the clock.

Don't they turn all mealy, though? Seems like they'd just break down.

lonestar · « **Reply #277 on:** March 15, 2018, 11:47:46 AM »

Nah, you just break them up a bit, not destroy them. And it's a quick scramble so the moisture doesn't break them down either

Phoenix87x · « **Reply #278 on:** March 15, 2018, 11:54:46 AM »

I actually went out an got a cooking spatula so today I made the scrambled eggs using that and WOW, what a difference. Its was so much easier.

lonestar · « **Reply #279 on:** March 15, 2018, 11:56:59 AM »

Do yourself a real favor, invest 20 bucks in a good non stick pan, and use it only for eggs.

News: The Gift of Music official video: https://www.youtube.com/watch?v=fae4FQ4McSY

Author Topic: Official food thread v. Jingle.star (Read 77187 times)