Author Topic: What's Cooking  (Read 24216 times)

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Offline Peter Halle

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Re: What's Cooking
« Reply #120 on: August 01, 2018, 06:38 PM »
That relish (the intense green coloration) isn't a staple in the US but it is iconic and a requirement for a Chicago dog.  Other areas use a less green version.

What is a Chicago Dog?:

"The hot dog is topped with yellow mustard, chopped white onions, bright green sweet pickle relish, a dill pickle spear, tomato slices or wedges, pickled sport peppers and a dash of celery salt. The complete assembly of a Chicago hot dog is said to be "dragged through the garden" due to the many toppings."

Also usually served on a poppyseed bun.

Peter

Offline GoingMyWay

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Re: What's Cooking
« Reply #121 on: August 01, 2018, 09:34 PM »
Dinner turned out okay afterall!

Miso soup, edamame, salad, cream cheese rangoon, and cucumber and california rolls.  My wife rolled the rolls.


















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Offline Cheese

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Re: What's Cooking
« Reply #122 on: August 02, 2018, 09:35 AM »
The sushi looks delicious...I haven't made hand rolled sushi with nori in probably 30-35 years. Thanks for the idea, I think my bamboo roller is still hanging out in the kitchen drawer.  [smile]

Offline GoingMyWay

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Re: What's Cooking
« Reply #123 on: August 02, 2018, 10:20 AM »
Cool!  I kinda hoped that seeing each others pictures of food might inspire us to make some of the dishes. I hope to see some pics of your rolls or nigiri soon!!

This was a new bamboo mat. Our old one kept getting hung up on stuff in the drawer so we trashed it since we hadn't used it in years.

I'd love to have used raw fish, but I'm afraid we might get sick from it.  I believe the fish is supposed to be frozen very cold for a certain amount of time to kill any parasites.   I figure that's best to the pros.
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Offline six-point socket II

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Re: What's Cooking
« Reply #124 on: August 02, 2018, 10:42 AM »
Hi,

This is not going to help you in particular, but I made Nigiri, Maki (...) many times with raw fish. I trust my sources, local Fishmongers on the "farmers market". Same with their oysters and so on. We love to get some oysters and a glass of wine or champagne while shopping fish ... ;)

Personally I think you're much more likely to find some shady/iffy things going on with convenience type or grocery store take-out Sushi than when you get a nice raw salmon filet from a trusted source.

Then again, our favorite city has quite the relationship with Japan, many people from Japan living there and so we also have some prime Sushi places/ Japanese restaurants that are really, really good and frequented by them. It's always a good sign, so we go there before ordering from one of the overall many places that offer "Sushi" ...

Kind regards,
Oliver
Kind regards,
Oliver

Offline GoingMyWay

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Re: What's Cooking
« Reply #125 on: August 02, 2018, 11:00 AM »
Hi Oliver,

Yup it really depends on where you get your fish from. Our local Asian grocery store was having a tuna event not too long ago. They were slicing a huge tuna up in front of everyone and packaging the meat for sale. It was just like you'd see in Japan. I still didn't trust it though LOL.

There's a really good Japanese place near us that has the best chirashi. Only problem is the restaurant is tiny and you need to get there right when they open or try to make a reservation.

I also like raw oysters, but I've been mostly scared off of those after hearing in the news people getting very sick from vibrio or in extreme cases even dying.
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Offline GoingMyWay

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Re: What's Cooking
« Reply #126 on: August 05, 2018, 09:00 PM »
Dinner tonight was braised short ribs with polenta and broccoli rabe:







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Online SRSemenza

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Re: What's Cooking
« Reply #127 on: August 12, 2018, 12:19 AM »
Tonight's dinner was ...................

    Sweet corn ravioli , with crumbled chicken apple sausage, ricotta , roasted red peppers and balsamic olive oil drizzle.



                 





Seth

Offline Cheese

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Re: What's Cooking
« Reply #128 on: August 12, 2018, 12:37 AM »
Tonight's dinner was ...................

    Sweet corn ravioli , with crumbled chicken apple sausage, ricotta , roasted red peppers and balsamic olive oil drizzle.

The sweet corn ravioli looks to be a homemade pasta. If so, maybe we need to establish a menu section along with the saw blade section on the FOG. [big grin]   I’m all in for the recipe section. I’m also all in for the corn ravioli recipe.  [big grin]   Looks delicious. Haven’t made home made pasta in 4-5 years, but it literally melts in your mouth.

Truly, nothing finer...
« Last Edit: August 12, 2018, 12:39 AM by Cheese »

Online SRSemenza

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Re: What's Cooking
« Reply #129 on: August 12, 2018, 01:23 AM »
Tonight's dinner was ...................

    Sweet corn ravioli , with crumbled chicken apple sausage, ricotta , roasted red peppers and balsamic olive oil drizzle.

The sweet corn ravioli looks to be a homemade pasta. If so, maybe we need to establish a menu section along with the saw blade section on the FOG. [big grin]   I’m all in for the recipe section. I’m also all in for the corn ravioli recipe.  [big grin]   Looks delicious. Haven’t made home made pasta in 4-5 years, but it literally melts in your mouth.

Truly, nothing finer...

    Sorry to disappoint but the ravioli is not homemade. Trader Joe's,  actually sweet corn burrata ravioli. One of TJs seasonals. Though home made pasta is great I have found some very good store ravioli. Biggest problem with most store ravioli is no flavor in the filling. Trader Joe's has quite a few good ones and they actually taste like what they are supposed to taste like. Another source, at least in the NYC / LI area is Pastosa (they do ship). If deciding between Pastosa and making your own you may as well just buy the Pastosa and save the hassle because it is excellent!

    My part of the creation is the combination of foods and flavors.

Seth

Offline GoingMyWay

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Re: What's Cooking
« Reply #130 on: August 12, 2018, 04:03 PM »
I've been behind in posting food/cooking pics.

Last Wednesday I attempted to make cheese curds from scratch.  It was pretty much an all day process that ended up being a fail.  The curds look good I guess, but they were not at all squeaky (which is the whole reason why I wanted to make my own).  I believe something went wrong in the cheddaring process - specifically the curds being too high above the whey.  I was only monitoring the temperature of the whey and not the curds themselves during the cheddaring process.  The finished product was more like a very firm tofu or more like paneer.

















I used the curds to make Poutine:



Last Friday I made a fried scrapple and scrambled egg sandwich for breakfast.



Last night we made Sichuan Cuisine: Sauteed Morning Glory (water spinach), Mapo Tofu, and "Water-Cooked Fish"



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Offline Peter Halle

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Re: What's Cooking
« Reply #131 on: August 12, 2018, 04:12 PM »
Funny you just posted about cheese curds.  I watched a Chef John video in the middle of the night about making them.  And yes, I believe the souve vide water bath was mentioned.  Or was that in the mozzarella video? 

I tried making mozz a couple of years ago and although I was successful, decided to just buy it.  Same for ricotta.

But I will make fresh pasta for my wife!

Peter

Offline Peter Halle

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Re: What's Cooking
« Reply #132 on: August 12, 2018, 04:21 PM »
 Baby back ribs just started:


Offline GoingMyWay

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Re: What's Cooking
« Reply #133 on: August 12, 2018, 04:22 PM »
I did watch Chef John's video on making cheese curds.  He actually used to other videos (I believe 1 from ChefSteps and 1 from Gavin Webber) for the basis of his recipe.  Chef John did mention that it would be easier to maintain the temperatures with a sous vide water bath, which is what I used. I followed ChefSteps recipe that they actually used a Sous Vide Supreme.  I had to increase the water temperature about 2-3 degrees to get the milk to reach the desired temperature.  I think it was because the stock pot was acting as an insulator.
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Offline lunchman

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Re: What's Cooking
« Reply #134 on: August 12, 2018, 04:34 PM »
Sunday Dinner - Grilled Salmon.

I don't think I've posted images of the Kamado grill I'm using, a Golden's Cast Iron, perhaps only a link to their website. Anyway, here's the beast -





Salmon and Roasted Cauliflower (roasted in the oven yesterday, being reheated) out on the grill -





And plated, served with some fresh from our garden Cherry Tomatoes and Basil w/ Balsamic and Basil EVOO. And of course a Sam Adams -







Thanks for checking out today's dinner!

Regards,
-Dom

Offline GoingMyWay

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Re: What's Cooking
« Reply #135 on: August 12, 2018, 07:57 PM »
Sunday Dinner - Grilled Salmon.

I don't think I've posted images of the Kamado grill I'm using, a Golden's Cast Iron, perhaps only a link to their website. Anyway, here's the beast -





Salmon and Roasted Cauliflower (roasted in the oven yesterday, being reheated) out on the grill -





And plated, served with some fresh from our garden Cherry Tomatoes and Basil w/ Balsamic and Basil EVOO. And of course a Sam Adams -







Thanks for checking out today's dinner!

Regards,
-Dom

That looks good!
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Offline GoingMyWay

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Re: What's Cooking
« Reply #136 on: August 13, 2018, 08:56 PM »
Spaghetti with meat sauce and salad for dinner tonight.  For dessert we had what I'm coining "orange Jello delight."







« Last Edit: August 14, 2018, 08:35 AM by GoingMyWay »
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Offline Cheese

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Re: What's Cooking
« Reply #137 on: August 14, 2018, 01:01 AM »
Spaghetti with meat sauce and salad for dinner tonight.

Just curious, was this photo taken in the “food” mode? It looks pretty color true.

Maybe the lighting is different than in your other photos?
« Last Edit: August 14, 2018, 01:04 AM by Cheese »

Offline GoingMyWay

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Re: What's Cooking
« Reply #138 on: August 14, 2018, 08:16 AM »
Weird - I just noticed that 3 of the images didn't post.

The pictures were taken with the "food" mode - I've been trying to use that setting for the pictures I post since you said they look better.

The lighting should be the same. Usually we just have the ceiling fan light on.  Occasionally we'll turn the recessed ceiling lights on, but that usually puts too much light down.
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Offline GoingMyWay

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Re: What's Cooking
« Reply #139 on: August 14, 2018, 10:01 AM »
Bagel with smoked salmon for breakfast.

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Offline Cheese

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Re: What's Cooking
« Reply #140 on: August 14, 2018, 10:39 AM »
Bagel with smoked salmon for breakfast.

Looks delicious. It's so bright red. All the smoked salmon I use has a more brownish cast to it. Like this. What's the difference?


Offline GoingMyWay

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Re: What's Cooking
« Reply #141 on: August 14, 2018, 10:45 AM »
I looked up the "food" mode on the camera and it looks like the main difference is that you can select the color temperature of the picture.  It also adds a blur effect to blur out background items on the table, but I turn off the blur.

When I discovered that you can change the color temperature I moved the setting toward the blue side, but then couldn't remember exactly where it was before.  I think it was closer to the yellow side of the spectrum.  That's where I moved the slider back to for this picture.

This is smoked sockeye salmon from Costco - I think the fact that it's sockeye salmon is why it's so bright red.
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Offline Cheese

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Re: What's Cooking
« Reply #142 on: August 14, 2018, 11:15 AM »
It also adds a blur effect to blur out background items on the table, but I turn off the blur.

When I discovered that you can change the color temperature I moved the setting toward the blue side, but then couldn't remember exactly where it was before.  I think it was closer to the yellow side of the spectrum.  That's where I moved the slider back to for this picture.

This is smoked sockeye salmon from Costco - I think the fact that it's sockeye salmon is why it's so bright red.

The blur effect is known as bokeh in the photography world. It's the reason people spend thousands of $$ on lenses just for the bokeh. When done right, the subject of the photo will pop even with a busy background.

The color of the food will determine the best light temperature to use. Raw steak looks better with cooler (temperature wise/red) light while cooked steak will look better with hotter (temperature wise/blue) light.

I'm going to check into smoked sockeye salmon. Thanks...   I do know that fresh Copper River is the reddest salmon I've seen.

« Last Edit: August 14, 2018, 11:20 AM by Cheese »

Offline GoingMyWay

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Re: What's Cooking
« Reply #143 on: August 14, 2018, 11:34 AM »
Oh yeah - I remember trying to get the bokeh effect with my 18-200mm f/3.5-5.6 lens.  Unfortunately the aperture was way too high (is that the correct way to describe it or would saying way too slow be more accurate?) to actually get the blur going.  I like that lens because it covers such a wide range of focal lengths.  Those Canon L lenses are really expensive!

I think this blur is just achieved with software.  The default circle to blur is too small.  It's rather finicky to try to adjust the blur area.



Thanks for that tip on the color temperature.  I guess I can try playing around with it, but usually I'm so impatient I'll just very quickly snap a picture before eating - I'm in such a hurry that half the time the photo ends up being blurry.

Sometimes our Costco has fresh sockeye salmon.  We usually end up buying it since it's not always there and the really dark red color looks super appetizing.
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Offline GoingMyWay

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Re: What's Cooking
« Reply #144 on: August 14, 2018, 07:48 PM »
Taco Tuesday tonight - really more like tostados, but I still call em tacos.  I learned this style from a friend's mom.  Before we'd always buy the taco kits that come with the hard and soft shells, taco seasoning, and taco sauce.  She fried her own corn tortillas flat, used mashed up black beans that were seasoned with cumin, and also used olives and white onions as toppings.  Tonight I just used ground beef because we end up with too much leftovers when I make both ground beef and the black beans.   As shocking as it may sound - I think I prefer the black beans to the ground beef.  This is our first time trying this salsa out.  It's got a little heat to it, but it's really lacking in salt.  Too bad - the last newsalsa we tried was really good, but I wanted to keep trying new brands.







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Offline Cheese

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Re: What's Cooking
« Reply #145 on: August 15, 2018, 09:26 AM »
Oh yeah - I remember trying to get the bokeh effect with my 18-200mm f/3.5-5.6 lens.  Unfortunately the aperture was way too high (is that the correct way to describe it or would saying way too slow be more accurate?) to actually get the blur going.  I like that lens because it covers such a wide range of focal lengths.  Those Canon L lenses are really expensive!

The best way to phrase it for a universal understanding of the condition is the aperture is too small or the lens is too slow. The bokeh thing starts to come on around 2.8 f or faster glass. Typically something in the 1.4 f to 2.0 f range and it's at those apertures that the glass gets very expensive very fast and very heavy.

The tacos look great...I haven't fixed them in a while. I usually make beef or chicken but I have a shrimp taco recipe that's to die for. Maybe I'll make some tonight, thanks for the idea. [smile]

Like the jalapeños on top...but where's the cilantro? [poke]

Raw white onion could impart a certain freshness.

Spanish rice?  Mexican rice?

Good choice on the Xochitl chips, that's my 2nd favorite brand. When I can't purchase El Burrito Mercado, I purchase Xochitl.  [big grin]

Offline GoingMyWay

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Re: What's Cooking
« Reply #146 on: August 15, 2018, 10:59 AM »
I had a 50mm f/1.8 prime lens before.  I kinda forgot I had it when I sold my old camera including the bag and its contents.  In hindsight I probably should have actually kept that lens.  I should buy another prime lens, it's only like $125.  I think what I didn't like about it - was well the fact that it's a prime lens so I can't zoom, which is what I like doing the most.

Looking forward to hopefully seeing your taco pictures soon.

The pickled jalapenos give it a nice little kick.  I only buy Mrs. Renfro's brand.  They're the perfect balance of acidity and heat.  Not too spicy.  I've only been able to find them at Safeway.  I think one or two other grocery stores carry Mrs. Renfro's green salsa.  It always deceives me every time since the jars and the contents look very similar from afar.  I actually dislike cilantro (with the exception of the green spicy sauce you get with peruvian chicken).  I always have to request no cilantro when ordering pho.  It's usually sprinkled on top of Indian dishes too, but that's relatively easy to scrape off.

The raw white onion is a nice touch - only problem is it lingered on my breath the rest of the night.

The rice was Near East Rice Pilaf Spanish Rice.

We really like Xochitl chips.  I'm always in search for some what I'll call "artisan chips."  These are the best that I've found so far.  I'm always looking for something like you'd get in a Mexican restaurant, same for the salsa.  That being a very thin chip and the salsa being kinda on the thin and watery side, but with a fresh taste.  Unfortunately I think none of those characteristics are conducive to a commercially sold product.  The chips can't be that thin or they'll end up broken up and you'd have a bag of chip crumbs.  The salsa must also have to be cooked in the canning/jarring process to keep it shelf stable.  Those El Burrito Mercado chips look like they're on the thick side is that the case?  I don't think I've ever seen that brand in the grocery stores around here.
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Offline Sparktrician

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Re: What's Cooking
« Reply #147 on: August 15, 2018, 11:32 AM »
Clint's Chipotle Salsa is quite good with the smoky character.   [smile]
- Willy -

 "Remember, a chip on the shoulder is a sure sign of wood higher up." - Brigham Young

Offline GoingMyWay

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Re: What's Cooking
« Reply #148 on: August 15, 2018, 11:47 AM »
Thanks for that suggestion.  I'm not a fan of the smokey flavor.  I bought a bottle of the Chipotle Tabasco sauce and didn't like it.

Speaking of hot sauces - I finally caved in and bought the Truff Hot Sauce after I kept seeing the ads for it on Facebook. 







I'm not really sure why I saw so many rave reviews for the hot sauce.  I didn't care for it that much.  The taste of truffles was too overwhelming and the hot sauce was too sweet.  Sriracha is far better and so much cheaper.
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Offline Michael Kellough

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Re: What's Cooking
« Reply #149 on: August 15, 2018, 01:18 PM »
I like tortilla chips and I’ve tried many brands but my favorite are the cheap ($2 for 11 oz) Wise chips from the grocery store. They’re pretty low sodium so the corn flavor is clear and they don’t compete with the salsa. The only problem with them is the extreme fragility. Typically only about half the chips in the bag are whole so the bags always look half full/empty. The crumbs still tase good...