Rip_City
Well-Known Member
Tteokbokki (떡볶이) hot pot tonight. Comforting.
Nom nom nom - Food Thread
- Thread starter Woob_woob
- Start date
sahomerrocks
Well-Known Member
I just ate 29 littleneck clams AMA
My wife is away this weekend and I always use that time to make something she doesn't like. I REALLY wanted clams. Problem is the store only had bags of 50. I tried to do 3 dozen tonight in a chorizo, fennel, shallot, white wine sauce but I definitely filled up on the grilled bread for dipping.
I'm thinking of doing clams casino tomorrow.
My wife is away this weekend and I always use that time to make something she doesn't like. I REALLY wanted clams. Problem is the store only had bags of 50. I tried to do 3 dozen tonight in a chorizo, fennel, shallot, white wine sauce but I definitely filled up on the grilled bread for dipping.
I'm thinking of doing clams casino tomorrow.
kvetcha
Well-Known Member
that looks (and sounds) incredible.
sahomerrocks
Well-Known Member
CLAM UPDATE!!
I ended up doing clams casino using the serious eats method with the whole cooked belly underneath a compound butter made from the reduced clam liquid and topped with breadcrumbs. I added a tiny bit of heat with some Italian long hots in the aromatics. It's a little bit of work, but would recommend if you're going to make a ton of these for a party or something.
I ended up doing clams casino using the serious eats method with the whole cooked belly underneath a compound butter made from the reduced clam liquid and topped with breadcrumbs. I added a tiny bit of heat with some Italian long hots in the aromatics. It's a little bit of work, but would recommend if you're going to make a ton of these for a party or something.
Selaws
Well-Known Member
Went to the first BBQ of the year yesterday. Cooked up some fired ricotta-stuffed olives which went down really well with some cold beers.
sahomerrocks
Well-Known Member
Made takeout style American Chinese beef with broccoli tonight
sahomerrocks
Well-Known Member
I could eat a million little salty snacks like this until I bloat up like Violet Beauregarde
kvetcha
Well-Known Member
this looks so good
kvetcha
Well-Known Member
just takes practice!
sahomerrocks
Well-Known Member
Like @kvetcha said practice, practice, practice! I started cooking after college out of necessity and it just slowly became a hobby that was important to me. My parents were terrible cooks so I didn't have much to go on and I failed more often than I succeeded early on while trying to learn. To this day, egg sandwiches are probably the best thing I make because they were my favorite broke food.
For me, I wouldn't know where to start without a recipe. Followed by I'm guaranteed to forget at least one ingredient when I go to the grocery store.
Yup
Yup
sahomerrocks
Well-Known Member
I use recipes all the time. Sometimes I adjust to the tastes and techniques I know I like. Sometimes I don't.
kvetcha
Well-Known Member
Lotta basic recipes and techniques you could start with.
And shopping is easier with a list.
Lotta basic recipes and techniques you could start with.
And shopping is easier with a list.
The list isn't the issue. Okay, it might be as it's just the recipe(s) I bring with me and not an actual shopping list. I blame it on not bringing a pen.
But I always end up circling the store over and over not finding the stuff I need. And because I don't mark what I found I end up missing something because I been searching all over for it but have not found it.
kvetcha
Well-Known Member
I use an app called Anylist. It syncs between phone/web/watch and you can check items off as you shop. Very handy.
I'll have to check it out.
It was too cold for grilling and I had a flank steak that was getting to the end of its freezer time so I made Braciole with Raisins and Olives. I’ve never made flank steak “inside” and it turned out pretty well.
sahomerrocks
Well-Known Member
That pine nut gremolata type thing you have going on looks so good!
It was good. It was orange zest, toasted pine nuts, parmesan, and parsley.