Author Topic: Official EvilBore Cooking/recipe Thread  (Read 2845 times)

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HardcoreRetro

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Re: Official EvilBore Cooking/recipe Thread
« Reply #60 on: August 22, 2018, 03:21:11 PM »
Where it says 1 or more scotch bonnet pepper, ignore the 1.

Negril Village and Miss Lily's are the popular ones I know of in Manhattan. I haven't been to either in years, but I see friends post them on their IG accounts all the time.

I know there are a lot of local spots in BK, Queens, and some in Harlem that are most likely better and definitely cheaper, but I couldn't suggest any to you. I only know the Bronx spots.

Edit: Actually Suede and Footprints Cafe are two spots in BK that I always hear good things about but haven't had a chance to visit yet.


Putting this here so people'll actually see it. Talking about Jamaican food spots.

BlueTsunami

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Re: Official EvilBore Cooking/recipe Thread
« Reply #61 on: August 22, 2018, 05:57:06 PM »
So I decided to make a sofrito base for the beans today


Garlic, sweet onion, banana pepper, cilantro


Blended



The main attraction



Fin~

I need to make a large batch of sofrito. It gives the beans this sweet herbaciousness thats absolutely wonderful.
« Last Edit: August 22, 2018, 06:12:55 PM by BlueTsunami »
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nudemacusers

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Re: Official EvilBore Cooking/recipe Thread
« Reply #62 on: October 10, 2018, 09:41:29 PM »
various bakings this week


cinnamon rolls w/ c-ream (SERIOUSLY THIS IS CENSORED???) icing (meant to take a picture of the full thing but they last all of 5 minutes)


beer spice cake, testing a new nordicware mold

as decorated by children (with some dad help):


made today:

honey-almond wheat upside-down cake w/ local sumac/oak/wildflower honey.

will prob do a proper laminated pastry this weekend, either a traditional danish or something like kouign amann. need to buy like 8 lbs of butter tho.

skullstorm

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Re: Official EvilBore Cooking/recipe Thread
« Reply #63 on: October 11, 2018, 09:21:01 AM »
Looks like that guy Skullfuckers Anonymous had a go at your beer spice cake  :doge

spoiler (click to show/hide)
:phil

BlueTsunami

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Re: Official EvilBore Cooking/recipe Thread
« Reply #64 on: October 30, 2018, 05:57:25 PM »
First white sauce I'm extremly happy with



Pasta al Limone
https://www.bonappetit.com/recipe/pasta-al-limone

Such a light sauce considering it has heavy high butterfat layer dairy product and parmesan. The lemon zest snd juice adds a wonderful pop and brightness to the party. If you plan on making this though I suggest adding half the lemon juice at first and tasting before dumping the whole thing. It easily takes over the other flavors.

The chicken was just fried in oil with adobo and an Italian herb blend.

Edit: lmao I was wondering why my post kept getting changed then realized ©ream is filtered
« Last Edit: October 30, 2018, 06:24:16 PM by BlueTsunami »
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TEEEPO

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Re: Official EvilBore Cooking/recipe Thread
« Reply #65 on: October 30, 2018, 07:26:56 PM »
 :delicious

i've used that recipe

Dickie Dee

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Re: Official EvilBore Cooking/recipe Thread
« Reply #66 on: October 30, 2018, 07:43:45 PM »
Molly who presented this at BA is   :heart :heartbeat :uguu



spoiler (click to show/hide)
The first 15s of this video :rofl


___

BlueTsunami

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Re: Official EvilBore Cooking/recipe Thread
« Reply #67 on: October 30, 2018, 08:15:22 PM »
I want to be Mollys beard
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shosta

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Re: Official EvilBore Cooking/recipe Thread
« Reply #68 on: November 15, 2018, 06:51:26 PM »
made some paninis for the first time and realized I needed something acidic to round out the taste. anyone got any suggestions to try? thinking of making my own buffalo sauce and also wanted to try grilled jalapenos
HALP!

BlueTsunami

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Re: Official EvilBore Cooking/recipe Thread
« Reply #69 on: November 15, 2018, 09:49:32 PM »
made some paninis for the first time and realized I needed something acidic to round out the taste. anyone got any suggestions to try? thinking of making my own buffalo sauce and also wanted to try grilled jalapenos

Tomatoes maybe? But that could get mushy in a panini. Theres also pickled vegetables. Pickled peppers in particular could be up your alley since theyd be acidic. If youre into jalepenos that could be what youd want.

On a other note, I plan on making this BA turkey for Thanksgiving...



Salt dry brined
Copious amounts of butter
And a sweet honey based glaze

I plan on test piloting the glaze on some chicken thighs to make sure its what everyone would be into.

I made a herb butter turkey last year that was real good but I used a deep dish to cook that turkey which inhibited browning. I know better this time.
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BlueTsunami

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Re: Official EvilBore Cooking/recipe Thread
« Reply #70 on: November 21, 2018, 02:31:06 PM »
Just a sexy pic of my omelette. Five eggs, unsalted butter, an onion and cubanell pepper with some boars head white cheese.

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BlueTsunami

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Re: Official EvilBore Cooking/recipe Thread
« Reply #71 on: November 22, 2018, 02:09:03 PM »


 :dice
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shosta

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Re: Official EvilBore Cooking/recipe Thread
« Reply #72 on: December 17, 2018, 11:06:51 PM »
Thinking about pulling out the deep fryer. Any suggestions for what food is worth scarring my face over? :larry
HALP!

Rufus

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Re: Official EvilBore Cooking/recipe Thread
« Reply #73 on: December 17, 2018, 11:17:31 PM »
🍕🧀

Raist

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Re: Official EvilBore Cooking/recipe Thread
« Reply #74 on: December 18, 2018, 06:02:38 AM »
Quote
Pirozhki are a Russian puff pastry which consists of individual-sized baked or fried buns stuffed with a variety of fillings.

:drudge

BlueTsunami

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Re: Official EvilBore Cooking/recipe Thread
« Reply #75 on: February 06, 2019, 07:21:52 PM »
Just made Pati Jinich's 'Carnitas'

https://patijinich.com/recipe/carnitas/



This shit is so good. It has a typical base but she drizzles in 2tbs of sweetened condensed milk into the braising liquid before you cover it up and let it go for 1 1/2 hours. And that sweetness definitely comes through. It works very well with all the other seasonings that make the pork savory, giving it this sense of depth that makes you keep breaking off more chunks of meat. Amd this is me eating it straight up, I can only imagine how it tastes with your typical taco accoutrements.

I went half on the citrus since I'm not a big fan of citrus notes standing on equal footing with everything else since it can be overpowering. I wanted more of that condensed milk flavor. Could have maybe used a little more salt but thats probably just me and years of hammering my tastebuds with Goya adobo seasoning.

Now I feel like Charlie Day was onto something with milk steak.
« Last Edit: February 06, 2019, 08:57:58 PM by BlueTsunami »
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BlueTsunami

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Re: Official EvilBore Cooking/recipe Thread
« Reply #76 on: February 11, 2019, 05:05:41 PM »
So i used this method of braising pork in its own fat over the course of 3 to 4 hours at 270įF. Seasoned it simply with adobo, sazon, a little bit of salt. I also strategically placed six garlic cloves and three bay leaves broken in half.





What you end up with is pork that is seasoned in every bite. And, after having put it under a broiler to finish it off every bite has this contrast of soft and crunchy texture. This isn't possible when you try to cook a whole shoulder on the bone.  It requires prep work to debone the shoulder (or buy a boneless one) but I think I'm done with cooking a whole shoulder now that this method is known.

What you end up getting is a whole bunch of, equivalent to, fall off the bone rib meat. But instead of getting a miniscule amount of meat from said ribs you're getting many pounds worth of well seasoned meat.



In braising liquid, basically liquid that came purely from the meat



Final touches with the broiler. One side has Sweet Baby Rays BBQ, the other just spooned with its own fat and allowed to crisp.
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Snoopycat_

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Re: Official EvilBore Cooking/recipe Thread
« Reply #77 on: February 11, 2019, 10:14:56 PM »
I've found that frozen oven chips and a Pot Noodle are essential for any modern gent looking to impress the ladies and add a touch of panache to any soiree.

chronovore

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Re: Official EvilBore Cooking/recipe Thread
« Reply #78 on: February 11, 2019, 10:53:05 PM »
WHY DID I CLICK THIS THREAD WHILE WAITING FOR MY LUNCH BREAK?