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Cooking GAF: OT
- Thread starter MrMephistoX
- Start date
GeekyDad
Member
Try uploading to imgur or some other site, then copy the "image link" and paste that into the picture icon above where the smilies and all that are located.
Maiden Voyage
Gold™ Member
Draw it in mspaint
West Texas CEO
GAF's Nicest Lunch Thief and Nosiest Dildo Archeologist
GeekyDad
Member
Hey, I still use it several times a day sometimes to resize images. It's quick and easy.
And that's what she said.
Maiden Voyage
Gold™ Member
West Texas CEO
GAF's Nicest Lunch Thief and Nosiest Dildo Archeologist
^What is "vin" ?
Maiden Voyage
Gold™ Member
French for piss water
Kev Kev
Member
Home alone last night, I decided to cook all of my mushrooms in oil and seasoning with spring onions, then splashed in some marinade a friend gave me (I can't remember what he put in it aside from like salt and I think lime juice).
I ended up putting them over some white rice. Was pretty good, but I was hungry an hour later.
How tf are mushrooms so good? They have zero business being as good as they are. And not only are they great by themselves but they also make other food taste better. Mushrooms are god tier for me.
BadBurger
Banned
How tf are mushrooms so good? They have zero business being as good as they are. And not only are they great by themselves but they also make other food taste better. Mushrooms are god tier for me.
I got hooked on them about a year ago. Now I put them in almost everything. This morning I had a mushroom, salmon, and spinach omelette. Took a lot of willpower to stop myself from making a second one.
JBat
Member
i really need to start taking pictures of my food. over the weekend i made a shrimp gyro thing. home made tzatziki sauce, grilled Greek marinated shrimp, red onion, kalamata olives, arugula, feta, and cucumber on pita bread. tasted and looked great. enough for left overs so maybe there is hope for a photoshoot lol
StreetsofBeige
Gold Member
Bought some Sempio brand Korean BBQ bulgogi sauce. They got so many sauces, I just randomly picked this one.
Easiest shit ever. I literally just marinated some pork chops in sauce overnight in a plastic container. Then air fried them for dinner around 8 minutes on Medium. Flipped them at the half way point. Came out great. Since I cooked everything concurrently, the total time was probably 10-12 minutes including air fryer warm up time.
At the same time, I had a bowl of cucumbers with all purposely Kewpie sesame sauce which seems to go well with anything.
For my carbs, I made a pack of better quality instant noodles, then fried it with more more Kewpie sauce along with the packets of seasoning it comes with. The only instant noodle brand I buy is Kang Shi Fu which is hard to find. I've only found it sporadically in Asian grocery stores. The store I go to doesnt even have it all the time. Sometimes they got a pallet of this shit, sometimes zero.
Not cheap. A 5 pack goes for $6 cdn. But good shit and seasoning packets. And they hold up well if you stir fry it. These things are imported and I've never seen a package with fucking English on it. I ha to google what brand it is searching for "instant noodle fat chef logo". So just go by the pictures. Red is beef and clearly the best one. There's also an orange pack, purple pack and a green one.
Just look for packaging that has that fat little chef on it. If youre lucky it seems some of their packaging has English on it. Mine never do. But here's what it kind of looks like.
Easiest shit ever. I literally just marinated some pork chops in sauce overnight in a plastic container. Then air fried them for dinner around 8 minutes on Medium. Flipped them at the half way point. Came out great. Since I cooked everything concurrently, the total time was probably 10-12 minutes including air fryer warm up time.
At the same time, I had a bowl of cucumbers with all purposely Kewpie sesame sauce which seems to go well with anything.
For my carbs, I made a pack of better quality instant noodles, then fried it with more more Kewpie sauce along with the packets of seasoning it comes with. The only instant noodle brand I buy is Kang Shi Fu which is hard to find. I've only found it sporadically in Asian grocery stores. The store I go to doesnt even have it all the time. Sometimes they got a pallet of this shit, sometimes zero.
Not cheap. A 5 pack goes for $6 cdn. But good shit and seasoning packets. And they hold up well if you stir fry it. These things are imported and I've never seen a package with fucking English on it. I ha to google what brand it is searching for "instant noodle fat chef logo". So just go by the pictures. Red is beef and clearly the best one. There's also an orange pack, purple pack and a green one.
Just look for packaging that has that fat little chef on it. If youre lucky it seems some of their packaging has English on it. Mine never do. But here's what it kind of looks like.
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Ozzy Onya A2Z
Member
Daughter wanted to handle her own dinner the other night and followed it up with a breakfast to boot. It was the weekend so have it little darling.
I present her plate titled "you bet your Jurassic I made dinner", the electric fence and headless and bloodied dino were nice touches to her photo.
Also she went French for brekky but we ran out of berries in the fridge that morning -
I present her plate titled "you bet your Jurassic I made dinner", the electric fence and headless and bloodied dino were nice touches to her photo.
Also she went French for brekky but we ran out of berries in the fridge that morning -
GeekyDad
Member
Was craving chicken, but I'm trying to be as frugal as possible until I can return to work at full pay.
Canned white-meat chicken burger (added panko and one egg, then fried in evoo) on some reduce-priced mini naan breads my wife got at the store. Made two mini burgers. Not bad.
Canned white-meat chicken burger (added panko and one egg, then fried in evoo) on some reduce-priced mini naan breads my wife got at the store. Made two mini burgers. Not bad.
BadBurger
Banned
Was craving chicken, but I'm trying to be as frugal as possible until I can return to work at full pay.
Canned white-meat chicken burger (added panko and one egg, then fried in evoo) on some reduce-priced mini naan breads my wife got at the store. Made two mini burgers. Not bad.
I often do the same, but canned salmon instead and basic Italian style breadcrumbs. I've been using naan bread as buns for a few months now because they're so cheap from the local Indian grocer and they make them fresh mostly every day.
GeekyDad
Member
Wow, you have an Indian grocer nearby?!
Where abouts do you live? And man, it's rarely cheap around here. And fresh!? Hot damn!
BadBurger
Banned
Over the past decade a growing Indian community has been building in a few parts of an adjacent city. And that grocer is serious - they even have one of those large stone ovens and put out samosas and occassionally tandori chicken to grab and go.
GeekyDad
Member
Jeez, man...you're killin' me.
Oddly enough, in this small southern city in north GA, we've had a growing Pakistani community. I think I mentioned it before, but unfortunately, I haven't seen any grocers or even restaurants pop up. Not sure they'd feel comfortable doing so. This town is still run by old southern (redneck) families. Buccee's is what gets these townsfolks excited, if that's any indication.
BadBurger
Banned
Jeez, man...you're killin' me.
Oddly enough, in this small southern city in north GA, we've had a growing Pakistani community. I think I mentioned it before, but unfortunately, I haven't seen any grocers or even restaurants pop up. Not sure they'd feel comfortable doing so. This town is still run by old southern (redneck) families. Buccee's is what gets these townsfolks excited, if that's any indication.
Ah. I am currently back in SE Virginia, this place is in the suburbs of Norfolk, near the border to Virginia Beach. We're a military town so we're kind of an outlier when it comes to the south. One can get some soul food just as easily as they can Indian or Vietnamese or Korean or pretty much <insert almost any kind of cuisine here> within a fifteen minute drive.
Man Georgia? You must have deep roots because although I have a few friends and family there, I'd never willingly reside there.
GeekyDad
Member
Deep roots?
Not at all.My family comes from New York. I was born in Long Island. All of my grandparents were immigrants who met here in the States (Russian, Romanian, Italian and Hungarian).
Nah, my Dad moved us down to Florida many moons ago, and then when he moved up here, the rest of us slowly migrated too.
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ResilientBanana
Member
Dutch Cream Waffles with homemade Vanilla Whipped Cream with Organic Maple Syrup
Creamy Parmasan Garlic Basil Tortellini
Lemony Mussel and Shiitake Mushroom Fettuccine in a Creamy White Wine Sauce
Pan Seared Scallops with tomato chutney and roasted peppers. (Seasoning included Nigella Seeds in Chutney. Marinated the Scallops in Star Anise, Black Pepper, Olive Oil and Salt.)
I'm making an attempt at working on plating. Not great, but not terrible. I should have let the scallops sit off of the plate so the liquids didn't overtake the chutney.
Creamy Parmasan Garlic Basil Tortellini
Lemony Mussel and Shiitake Mushroom Fettuccine in a Creamy White Wine Sauce
Pan Seared Scallops with tomato chutney and roasted peppers. (Seasoning included Nigella Seeds in Chutney. Marinated the Scallops in Star Anise, Black Pepper, Olive Oil and Salt.)
I'm making an attempt at working on plating. Not great, but not terrible. I should have let the scallops sit off of the plate so the liquids didn't overtake the chutney.
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ResilientBanana
Member
I just made the best steak I’ve ever eaten.
Sous Vide steak with creamy shiitake mushroom, Worcestershire, Dijon sauce. smoked Gouda mashed potatoes, and French bread with roasted garlic spread
Sous Vide steak with creamy shiitake mushroom, Worcestershire, Dijon sauce. smoked Gouda mashed potatoes, and French bread with roasted garlic spread
Ozzy Onya A2Z
Member
ResilientBanana
Hot damn, upping the steaks in this thread mate. I want to say well done but I kinda don't at the same time.
ResilientBanana
Member
oh shoot, you’re punny.
Maiden Voyage
Gold™ Member
ResilientBanana
when am I invited for dinner?
ResilientBanana
Member
Anytime. I love cooking. It’s my other hobby.
West Texas CEO
GAF's Nicest Lunch Thief and Nosiest Dildo Archeologist
StreetsofBeige
Gold Member
Gotta say ResilentBanana has portion control down pat.
My plate would have triple the amount of food.
My plate would have triple the amount of food.
ResilientBanana
Member
Despite the evidence, you'll find me digging back into the pan for seconds.
ResilientBanana
Member
Greek Chicken Pita with Yogurt, garlic and Lemon marinated Chicken, Homemade Tzatziki and pickled spicy peppers. The wife made a lovely Macaroni Salad.
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Maiden Voyage
Gold™ Member
Yo mods can we get a drool react just for banana's posts in this thread? thx in adv
ResilientBanana
Member
That looks phenomenal
juliushandle
Member
cooked a rib eye in my broiler in the style of Peter Luger but I used a homemade garlic butter that was already in my fridge.
Ozzy Onya A2Z
Member
Wifey banged out some killers this Easter weekend.
Gotta love Eggs Bennie.
Then backed up by red wine beef cheek and mash.
Gotta love Eggs Bennie.
Then backed up by red wine beef cheek and mash.
Ozzy Onya A2Z
Member
Food photo setting on my Samsung, nothing I do mate. Tap once to centre focus and boom 50% improvement. I'm claiming 50% for all my wife's hard work!
Maiden Voyage
Gold™ Member
I think I'm a bit more basic when it comes to my food creations. I tend to do meat, veg, carb. My plating is also trash-tier.
Here's a lamb chop cooked sous vide with asparagus and pasta al limone.
And I've been on a Buldak noodle kick lately. I had some left over rump roast that I fried with some veg. I added a bit of honey too to add a sweet component to the spice. Cooking the meat & veg with some sesame oil and then deglazing with white wine adds some nice complexity to the flavor.
Here's a lamb chop cooked sous vide with asparagus and pasta al limone.
And I've been on a Buldak noodle kick lately. I had some left over rump roast that I fried with some veg. I added a bit of honey too to add a sweet component to the spice. Cooking the meat & veg with some sesame oil and then deglazing with white wine adds some nice complexity to the flavor.
Ozzy Onya A2Z
Member
And I've been on a Buldak noodle kick lately. I had some left over rump roast that I fried with some veg. I added a bit of honey too to add a sweet component to the spice. Cooking the meat & veg with some sesame oil and then deglazing with white wine adds some nice complexity to the flavor.
Noodles look awesome.
I'd never have the courage/skills to pick my own. Hopefully you're still posting later this week mate.Found about 20 scarlet elf cups, a real pain to clean but very nice fried in butter
Artoris
Gold Member
If they look like this, and it's winter/early spring they don't have any lookalikes, but this is a skill you have to learn and it can be dangerous
ÆMNE22A!C
NO PAIN TRANCE CONTINUE
I think I'm a bit more basic when it comes to my food creations. I tend to do meat, veg, carb. My plating is also trash-tier.
Here's a lamb chop cooked sous vide with asparagus and pasta al limone.
And I've been on a Buldak noodle kick lately. I had some left over rump roast that I fried with some veg. I added a bit of honey too to add a sweet component to the spice. Cooking the meat & veg with some sesame oil and then deglazing with white wine adds some nice complexity to the flavor.
That's it. I'm working the corners to be able to chill with you!
Maybe some OnlyFans to chill with
Ozzy Onya A2Z
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ÆMNE22A!C
NO PAIN TRANCE CONTINUE
How's your rib game
West Texas CEO
??
West Texas CEO
??
West Texas CEO
GAF's Nicest Lunch Thief and Nosiest Dildo Archeologist
I leave ribs to my uncle.
ResilientBanana
Member
I may need to follow a wheat-free diet at this point. Very sad about this.
Artoris
Gold Member
I am eating what is left from the Easter table and I have some roasted pork left, and my dog keeps asking for itThat's it. I'm working the corners to be able to chill with you!
Maybe some OnlyFans to chill with
