Food you cooked

[TimeFlipper]

After reading all your cookery postings Hartey, i decided to toast two thick slices of bread accompanied with Lurpak unsalted butter and strawberry jam ..However, one of my neighbours cats who visits me every morning for a plate of cat biscuits refused to wait for me making my toast and jam, and therefore had her breakfast before i could have mine..Cats!!!

Should have had the cat for breakfast.

Harte

Im fattening up that cat for my Christmas meal :meow:

 

[heka2015]

My 2nd life education: professional trained chef followed by a degree in teaching it.
5 years of study.
Too bad i usually don't take pictures of my plates.
I found a couple but nothing special.
Have to ask my wife if she's got some.

I'll promise to change that habit.
Wouldn't be fair to put pictures of restaurant plates.


cleaning mussels
usually i do them simple: shallots, garlic, white wine, a bit of tomato sauce put a lit on and steam them for 2-4 minutes. fresh parsley to finish and homemade garlicbread.
Fast and delicious.


Wild Boar Stew
1st day of christmas if i remember, took all day, slowly but steady


Making a simple broth...nothing fancy.
I always keep some frozen.
Always better than water!


Mini Key Lime Pies
I mixed a part of the filling with cocoa powder.

one from the above sliced


Little something for my lady


BIIIIIIG paella with friends


Thought about that one hard. I can't remember what it was.
The frosting is just powdered sugar and lemon juice.
I bet it was just a shortcake or something simple to mix.


Classic Apple Pie with Vanilla Ice Cream
Always a winner


And don't forget preparing pizza dough in wintertime is a pain in the ass.
(see the radiator?)

Better? @Harte

 

[Harte]

Can't really comment on most of it. For example, I cook what I like - and mussels, while okay, I can take or leave.

Plus, your stuff is expensive. That's not my genre.

Regarding the pie, I'm not impressed by the crust (LOL.)

For bread, I turn the oven on high for about 20 seconds and then off and put my dough in there to rise (in the winter.)

I made pizzas for about 5 years in a pizzeria. I make them at home sometimes, but it's been a while. I use my Kitchenaid mixer, but I usually don't bother with buying special flour (high gluten) because I don't make it often enough.

I've probably got 5 gallons of broth stored in my deep freeze. Ham broth, chicken broth, smoked chicken broth, smoked turkey broth and some old seafood broth I should probably throw out.

I don't make enough beef to amass any beef broth to speak of. I make stew sometimes though so when I do have some in the freezer, I use it then.

I've quit on pork altogether, except for bacon (and ham) )of course. Well, and smoked sausage.

In fact, I just got set up to make my own sausage and have been checking around town to see if I can buy casings here locally.

Harte

 

[Harte]

Never made Key Lime pie. I've made hundreds of big ole cheesecakes though. Several flavors but personally I like a good chocolate mocha.

Num needs to start studing recipes. So I say let's give him some that don't require a special trip to the fishmonger.

Next time I fry chicken, I'll try to make another thread like my pie one. Maybe another one for cornbread. It's easy to make.
I don't take these pics with a phone though (I don't use a smartphone,) so it takes a little more work.

Harte

 

[heka2015]

Regarding the pie, I'm not impressed by the crust (LOL.)

Yes, sir.
Horrible. No pastry chef at all. No secret there.
I actually hate doing deserts, measuring, precise recipies and all that.
At home it ends up beeing a desaster, but edible.
Not my PIE.

Nevertheless, I do some simple stuff at home.
Key Limes, Rice Pudding, fried apples, the cooking style deserts.

Plus, your stuff is expensive. That's not my genre.

Ultimatly that depends on where you live.
Here:
1kg/2lb Mussels like those are 1,80€/2,11$ at a common supermarket.
The wild boar was on christmas special 1kg/2lb 7,00€/8,22$
High gluten flour or whatever flour you want 1kg 0,80ct/0,94$ common supermarket item here, fresh yeast as well (0,30ct)
Not so special at all around this region.
Different cultures we live in, different ingredients available at different prices.
Sure we have to accept each others personal tastes.

I made pizzas for about 5 years in a pizzeria.

Good skill to have over here it's paid in gold, if you really know what you are doing.
I learned doing pizza long before i went to culinary institute.
My first gig ever (14yr), to earn some money besides school, was helping/working my neighbour who had a pizzaria.
An Italian from Calabria.
He showed me everything he knew, in a couple of years, than refered me to venitian ice cream maker to learn that.
Good times.

I've quit on pork altogether, except for bacon (and ham) )of course. Well, and smoked sausage.

Too much grease my man, too much grease. Gout yet?

 

[Physics vs Jaden]

Good for you, I can't cook for my life

 

[heka2015]

Never made Key Lime pie. I've made hundreds of big ole cheesecakes though. Several flavors but personally I like a good chocolate mocha.

Num needs to start studing recipes. So I say let's give him some that don't require a special trip to the fishmonger.

Next time I fry chicken, I'll try to make another thread like my pie one. Maybe another one for cornbread. It's easy to make.
I don't take these pics with a phone though (I don't use a smartphone,) so it takes a little more work.

Harte

Key Lime is an easy one.
I'll give it a photo session next time.
Love cheesecake, my favorite. Blueberry?
You have to give yours a session.

Any basic recipies required @Num7
5 Mother sauces?
13 basic preparation styles aka everybody cooks with water?

I did take step by step pics from tonights dinner, just have to write it up.
Really doesn't matter if smartphone or not (you are digital right, lol?), it is a f-load of work anyway.
Took me triple the time to make dinner.:borg:

Can we please get a recipie section @Num7?

 

[heka2015]

Good for you, I can't cook for my life

Always good to learn a couple of easy things.
Ain't that hard.
Food is a very basic need a human being has.
You should know how to satisfy it by yourself.
Maybe some of us can energize you trying something out at home.

 

[heka2015]

Geez, almost forgot the dinner.
Stuffed Chicken, red wine sauce, glaced carrots and spinach with sesame seeds.


Have to write up the step by step recipe, though. Lots of pics.

 

[Harte]

Regarding the pie, I'm not impressed by the crust (LOL.)

Yes, sir.
Horrible. No pastry chef at all. No secret there.
I actually hate doing deserts, measuring, precise recipies and all that.
At home it ends up beeing a desaster, but edible.
Not my PIE.

Nevertheless, I do some simple stuff at home.
Key Limes, Rice Pudding, fried apples, the cooking style deserts.

Plus, your stuff is expensive. That's not my genre.

Ultimatly that depends on where you live.
Here:
1kg/2lb Mussels like those are 1,80€/2,11$ at a common supermarket.
The wild boar was on christmas special 1kg/2lb 7,00€/8,22$

I can get two whole chickens for that, and change back in my pocket. More nutrition per dollar.

High gluten flour or whatever flour you want 1kg 0,80ct/0,94$ common supermarket item here, fresh yeast as well (0,30ct)
Not so special at all around this region.
Different cultures we live in, different ingredients available at different prices.
Sure we have to accept each others personal tastes.

Didn't mean to imply it was hard to find. It's just I don't use it that much so it takes up storage that I need for other things and also it would lay around long enough for the bugs in it to hatch.

I've quit on pork altogether, except for bacon (and ham) )of course. Well, and smoked sausage.

Too much grease my man, too much grease. Gout yet?

Nope, but not for lack of effort!

Harte