Author Topic: Official EvilBore Cooking/recipe Thread (Read 3591 times)

HardcoreRetro · « **Reply #60 on:** August 22, 2018, 03:21:11 PM »

Where it says 1 or more scotch bonnet pepper, ignore the 1.

Quote from: Beezy on August 21, 2018, 08:46:52 PM

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 · « **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.

nudemacusers · « **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 · « **Reply #63 on:** October 11, 2018, 09:21:01 AM »

Looks like that guy Skullfuckers Anonymous had a go at your beer spice cake

spoiler (click to show/hide)

BlueTsunami · « **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

TEEEPO · « **Reply #65 on:** October 30, 2018, 07:26:56 PM »

i've used that recipe

Dickie Dee · « **Reply #66 on:** October 30, 2018, 07:43:45 PM »

Molly who presented this at BA is

spoiler (click to show/hide)

The first 15s of this video

BlueTsunami · « **Reply #67 on:** October 30, 2018, 08:15:22 PM »

I want to be Mollys beard

shosta · « **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

BlueTsunami · « **Reply #69 on:** November 15, 2018, 09:49:32 PM »

Quote from: shosta 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

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.

BlueTsunami · « **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.

BlueTsunami · « **Reply #71 on:** November 22, 2018, 02:09:03 PM »

shosta · « **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?

Rufus · « **Reply #73 on:** December 17, 2018, 11:17:31 PM »

https://en.wikipedia.org/wiki/Pirozhki

Raist · « **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.

BlueTsunami · « **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.

BlueTsunami · « **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 270°F. 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.

Snoopycat_ · « **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 · « **Reply #78 on:** February 11, 2019, 10:53:05 PM »

WHY DID I CLICK THIS THREAD WHILE WAITING FOR MY LUNCH BREAK?

Dufus · « **Reply #79 on:** April 09, 2019, 08:31:30 AM »

been a while since i made this

https://www.seriouseats.com/2014/10/easy-chickpea-salad-cumin-celery-make-ahead.html

Dufus · « **Reply #80 on:** April 13, 2019, 02:59:31 AM »

Spinach with slivered garlic, sesame oil and sesame seeds

Huff · « **Reply #81 on:** April 13, 2019, 10:05:05 AM »

just got a new skillet and omg love it. been using old/hand me down since forever

Dufus · « **Reply #82 on:** April 20, 2019, 03:03:22 PM »

struggle food, it's what's for dinner

Dufus · « **Reply #83 on:** April 20, 2019, 03:05:19 PM »

made the chickpea salad a few more times, this time with dried chickpeas instead of canned

canned chickpeas are reasonably tasty, but dried is noticably better

if done right it tastes like crack, very simple and tasty

i also messed around with the ratio of oil for the dressing, reducing it by a third

huge mistake. it's a fool's errand to doubt kenji's recipes

Dufus · « **Reply #84 on:** April 20, 2019, 03:08:21 PM »

i used to think how i cut a bell pepper was reasonably good/clever

until i watched this video

cutting it this way is FAR superior

skullstorm · « **Reply #85 on:** April 21, 2019, 04:24:20 AM »

What is he on? I've only watched one other Ramsay cooking video on youtube (the scrambled eggs one) but I can't remember if he was as bouncy in that.

Dufus · « **Reply #86 on:** April 21, 2019, 11:52:53 AM »

Cocaine. Lots of cocaine.

benjipwns · « **Reply #87 on:** April 21, 2019, 07:50:15 PM »

Ramsay has been like that for ages, he bounces on the balls of his feet in nervous anticipation or energy.

On his shows he's often doing it while other people are talking and he can't wait for them to shut up so he can tell them something.

I think it may possibly be some soccer thing? On the one Kitchen Nightmares he was playing soccer with the kid of the family or whatever and he was doing it the entire time on the field when he didn't have the ball.

edit: Ramsay was semi-pro in soccer, not a star or anything certainly but apparently was good enough that he would have been able to play it professionally (at least in England?) if he hadn't chose cooking instead.

Raist · « **Reply #88 on:** April 22, 2019, 02:00:07 AM »

He didn't choose per se, he had to quit because of a serious knee injury.

Which is the reason why he's bouncing like that btw, you insensitive fucks.

shosta · « **Reply #89 on:** May 23, 2019, 03:34:37 PM »

No recipe here but damn, tripe is good. Wish I had discovered this a long time ago. Currently eating a spicy beef tripe soup at a Hong Kong noodle joint.

TEEEPO · « **Reply #90 on:** May 23, 2019, 05:35:26 PM »

fried tripe

shosta · « **Reply #91 on:** June 14, 2019, 02:01:38 PM »

Hong Kong crispy fried noodle. It doesn't look like there's any sauce but it's drenched in this savory fish-sauce/sesame oil/chicken broth. The noodles came out very crispy from the wok but once I added the sauce it achieved the perfect texture.

recipe here, highly recommended

shosta · « **Reply #92 on:** June 29, 2019, 04:17:24 PM »

https://twitter.com/VPestilenZ/status/1140437217619390465

BlueTsunami · « **Reply #93 on:** July 01, 2019, 08:16:45 AM »

Put BBQ sauce after braising the pork shoulder and placed it under the broiler. Have two days worth of it left in the fridge

TEEEPO · « **Reply #94 on:** July 01, 2019, 08:23:11 AM »

News:

Author Topic: Official EvilBore Cooking/recipe Thread (Read 3591 times)