The Official What's Cooking Thread [Food Porn]

[jacinthebox]

fancy...looks great

[jeffsmith]

Good looking spread!

Did up a mess of glazed chicken thighs on Victoria Day.

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[Jimmy]

Smoked up some cheddar on Jack Daniels whiskey barrel oak.

[dexter]

well worth a 630 am wake up time. cut a little too thick but damn tasty!

[Jimmy]

[Jimmy]

Poor man's instant Ramen.

[NASH]

We're serving it up at the pub! $4 with green onion, cilantro and garlic chili paste. Add grassfed beef brisket for $2

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[Jimmy]

We're serving it up at the pub! $4 with green onion, cilantro and garlic chili paste. Add grassfed beef brisket for $2

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And it's tasty too!

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[RubberToe]

Wait, wut?? Instant ramen at the pub or did Jimmy make that?

[RubberToe]

My homemade ramen from the other night. More tonight as I have some jars of broth in the fridge.

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Sent from the brew timer.

[Jimmy]

Wait, wut?? Instant ramen at the pub or did Jimmy make that?

They are doing noodle bowls at the pub. This was something I threw together with some odds and ends at home tonight.

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[RubberToe]

Oh, cool on both accounts. Yours looks decent for instant! What noodles? Shin Ramyun (red) are the best instant I've found here (can even get at the SS). I've heard Shin black are better though.

Sent from the brew timer.

[RubberToe]

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Sent from the brew timer.

[Jimmy]

They were just rooster brand hot and spicy. Only thing I had kicking around in the cupboard.

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[CorneliusAlphonse]

We're serving it up at the pub! $4 with green onion, cilantro and garlic chili paste. Add grassfed beef brisket for $2

that's what i'm talking about!... that's how ramen is supposed to be sold.

food looks good everyone!

[NASH]

We're serving it up at the pub! $4 with green onion, cilantro and garlic chili paste. Add grassfed beef brisket for $2

that's what i'm talking about!... that's how ramen is supposed to be sold.

food looks good everyone!

Zactly

The spicy beef dip:









And a couple primer shots of the noodle bowl:









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[jacinthebox]

It was "pick a new style of bread to bake day" with my daughter. ...she picked Challah.
Jewish festive braided bread with eggs and honey. Turned out tasty.
Went really well with homemade seafood chowder

[Halifax_Jeff]

It was "pick a new style of bread to bake day" with my daughter. ...she picked Challah.
Jewish festive braided bread with eggs and honey. Turned out tasty.
Went really well with homemade seafood chowder

Looks great. Do you have a link to the recipe? My wife wants to try that style out

[mthibodeau]

It was "pick a new style of bread to bake day" with my daughter. ...she picked Challah.
Jewish festive braided bread with eggs and honey. Turned out tasty.
Went really well with homemade seafood chowder

The leftovers make excellent French toast

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[jacinthebox]

It was "pick a new style of bread to bake day" with my daughter. ...she picked Challah.
Jewish festive braided bread with eggs and honey. Turned out tasty.
Went really well with homemade seafood chowder

Looks great. Do you have a link to the recipe? My wife wants to try that style out

http://allrecipes.com/recipe/24419/brea ... rail%20nav

[CorneliusAlphonse]

It was "pick a new style of bread to bake day" with my daughter. ...she picked Challah.
Jewish festive braided bread with eggs and honey. Turned out tasty.
Went really well with homemade seafood chowder

The leftovers make excellent French toast

Sent from my STV100-3 using Tapatalk

this for real. best french toast i've ever had.

[Celiacbrew]

Food saver now makes extra large bags. I did a smallish brisket sous vide for 15 hours at 75c and then onto my BBQ for a quick smoke. Then it was held in the oven wrapped until served. Probably a smidgen over done. Pieces from the centre held up to the two finger test but stuff closer to the edge was fall apart tender. Next time I will reduce the sous vide and holding time a little or else maybe lower the temperature in the water bath to 68c. I also could have been a little more aggressive on the BBQ but I didn't realize how moist it was going to be using this method. Overall this was a super convenient way to make a brisket.

[MitchK]

I am torn between finally learning how to use my smoker (WSM) with the brisket I got from Sandy or if I should sous vide it (either by just saran wrapping the shit out of it or cutting it into pieces small enough to fit in my vacuum bags - it's a big sucker)

[Celiacbrew]

Those food saver bags are pretty large. They have a pleat in them that adds five inches to the 11inch bags.

[MitchK]

I have a chamber vacuum sealer so I'm not buying the foodsaver bags - The brisket I have is large enough that I don't think it could fit in the chamber even if I did have a bag large enough for it.