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[clarky]

Real Maryland Crab Dip (The Best!) - Sally's Baking Addiction

Slow cooked or baked, this is the most irresistible Maryland crab dip. Use fresh lump crabmeat for the best taste and texture.

sallysbakingaddiction.com

It's pretty much alot of cheese, and crab. Added some green onion, yellow onion and subbed the philadelphia with creme freche, and topped with king crab (used stonecrab inside the dish) and parsley.

Baked for 2 hours, it really makes the crab justice, all that nice fat brings out the flavour, lol. Served with garlic toast slices.

Holy shit, book marked. Definitely making this.

Thanks for posting.

 

[SmokedMeat]

Didn’t realize it’s National Cheesesteak day, so that worked out.

Chipped Ribeye with fried onions and Cooper Sharp cheese on a Poppy Seed Roll from one our best local bakeries.

 

[Go_Ly_Dow]

Guys/gals am thinking about investing in the tools and ingredients to make Moroccan chicken tagine.

Does it taste as good as it looks?

 

[Liljagare]

Guys/gals am thinking about investing in the tools and ingredients to make Moroccan chicken tagine.

Does it taste as good as it looks?

Yes!

(A dutch oven/slow cooker, or a cast iron pot also works to cook it in, in case you allready have one of those).

 

[Go_Ly_Dow]

Yes!

(A dutch oven/slow cooker, or a cast iron pot also works to cook it in, in case you allready have one of those).

Thanks, I think I'll get this tagine as I cook on gas!

 

[Liljagare]

Got my hands on some whole pork cutlett, low and slow for 6 hours, served with picco de gallo, fresh taters, cabbage sallad and a pepper cream sauce, went down well.

 

[West Texas CEO]

p-p-pico de gallo?

 

[Liljagare]

p-p-pico de gallo?

How you spell it properly.

 

[badblue]

Chicken Parm for dinner.

 

[Miyazaki’s Slave]

Some pics of bread I made from Easter, only got bread ones…the corn pudding was killer!

 

[StreetsofBeige]

Some pics of bread I made from Easter, only got bread ones…the corn pudding was killer!

I cant tell what kind of bread that is whether it's a sweet eggbread or the top one is garlic bread since I see some bits of chive I think in it. Are the bottom ones brioche style? Never the less, that all looks so good.

I dont eat bread/buns that often but when I do I usually just buy some boring shit from mainstream grocery stores (pre-bagged crap or in-store baked junk). Stuff like your pics comes from fancy grocers or European bakeries. I got to visit special bakeries more!

 

[Miyazaki’s Slave]

I cant tell what kind of bread that is whether it's a sweet eggbread or the top one is garlic bread since I see some bits of chive I think in it. Are the bottom ones brioche style? Never the less, that all looks so good.

I dont eat bread/buns that often but when I do I usually just buy some boring shit from mainstream grocery stores (pre-bagged crap or in-store baked junk). Stuff like your pics comes from fancy grocers or European bakeries. I got to visit special bakeries more!

One is a potato roll (I used sweet potatoes instead of regular old spuds....cool orange color) the other is a milk bread-ish roll with chives in it!
Not a huge bread eater myself but if I get invited to holidays or special occasions I will usually make some like I did for easter.

 

[digital_ghost]

After many sleepless nights and countless hours I have created my culinary masterpiece.

I call it Sorched flakes la peu

 

[Chittagong]

Trying make most out of London produce while we are here.

Wife had a girls night out so decided to treat myself a bit.

- Angus steak medium rare
- Chimichurri made with angus fat
- Red wine sauce with angus trimmings and Languedoc
- Mushrooms pickled with pepper, garlic and bay leaves
- Roasted carrot and sweet potato with thyme

Served with Solaia 2007.

Angus steak, fat and trimmings were total £14 at Harrods.

 

[Liljagare]

Lomo, Solomillo, Ventresca of tuna. Just, no words can describe it (tenderloin, sirloin and belly of tuna).

 

[Dacvak]

Lomo, Solomillo, Ventresca of tuna. Just, no words can describe it (tenderloin, sirloin and belly of tuna).

I don’t even know what those words are but good lord that looks awesome.

 

[Bitmap Frogs]

Thanks, I think I'll get this tagine as I cook on gas!

There's cooking tagine and then tagine just to serve food... this one looks very pretty! Be sure to know the difference! Food serving tagine might NOT be food safe to cook in!

Gaffers, I've been generating batches of approx 2,5 pound of the best hummus in the world thanks to this recipe:



Recipe is foolproof! But:

a) you NEED a food processor and 2,5 pound loads require one of the big 16 cup ones
b) the pot will be hours boiling away excess liquid
c) if you let the chickpeas go bone dry your food processor will have trouble, so be careful

 

[Liljagare]

There's cooking tagine and then tagine just to serve food... this one looks very pretty! Be sure to know the difference! Food serving tagine might NOT be food safe to cook in!

Gaffers, I've been generating batches of approx 2,5 pound of the best hummus in the world thanks to this recipe:



Recipe is foolproof! But:

a) you NEED a food processor and 2,5 pound loads require one of the big 16 cup ones
b) the pot will be hours boiling away excess liquid
c) if you let the chickpeas go bone dry your food processor will have trouble, so be careful

Looks lovely.

Not slathering toum sauce (oil, garlic, salt, lemon juice - mixes together like a mayo) all over would be a crime..

 

[Bitmap Frogs]

Looks lovely.

Not slathering toum sauce (oil, garlic, salt, lemon juice - mixes together like a mayo) all over would be a crime..

Ohhh man you're right!

I love toum/allioli (the REAL one, common alioli is bastardised garlic mayo) but I never do it since I only know the old way of doing it (pounding). If you know a mechanised (blender, hand blender, etc) way of making it please do tell

 

[Liljagare]

Ohhh man you're right!

I love toum/allioli (the REAL one, common alioli is bastardised garlic mayo) but I never do it since I only know the old way of doing it (pounding). If you know a mechanised (blender, hand blender, etc) way of making it please do tell

This is pretty close to it, but double the amount of garlic.

Lebanese Garlic Sauce (Toum)

This Garlic Sauce (Toum) is a popular condiment in Lebanese restaurants served often with chicken; made with only 4 ingredients: garlic, oil, lemon and salt

feelgoodfoodie.net

 

[Bitmap Frogs]

This is pretty close to it, but double the amount of garlic.

Lebanese Garlic Sauce (Toum)

This Garlic Sauce (Toum) is a popular condiment in Lebanese restaurants served often with chicken; made with only 4 ingredients: garlic, oil, lemon and salt

feelgoodfoodie.net

will try and report!

Today I made pitas so guess it's a good opportunity to much them down with some toum

 

[Chittagong]

Wanted to practice a velouté style soup. Did first some mussels in white wine broth, and a quick pickle of shiitake mushrooms. Then a fairly straight forward soup with carrot, sweet potato, shallot and garlic made silky in a Vitamix, and then some cream and cayenne in the pan. Turned out one of my best soups to date.

I kept the presentation minimal as the surface texture of the soup was beautiful and you could peek at the mushrooms and mussels, so just a swirl of olive oil.

 

[Bitmap Frogs]

Wanted to practice a velouté style soup. Did first some mussels in white wine broth, and a quick pickle of shiitake mushrooms. Then a fairly straight forward soup with carrot, sweet potato, shallot and garlic made silky in a Vitamix, and then some cream and cayenne in the pan. Turned out one of my best soups to date.

I kept the presentation minimal as the surface texture of the soup was beautiful and you could peek at the mushrooms and mussels, so just a swirl of olive oil.

That looks luscious and I bet it tastes amazing!

Speaking about shallots, I live like 200km away from french borders and all the shallots I can find are old and dry, nothing like the fresh ones I've seen in videos. Much envy!

 

[Bitmap Frogs]

This is pretty close to it, but double the amount of garlic.

Lebanese Garlic Sauce (Toum)

This Garlic Sauce (Toum) is a popular condiment in Lebanese restaurants served often with chicken; made with only 4 ingredients: garlic, oil, lemon and salt

feelgoodfoodie.net

Homemade pitas (i suck at shaping them I know), taum and hummus.

Your posted recipe worked, but I had trouble with my food processor early on in the process. I have a decent one, not a great one - I have to stop pussyfooting around and buy a 5200xl. Thank you for sharing, it is fiery garlicky and delicious.

 

[AJUMP23]

Grilling Greek food in a nice rainstorm.

 

[Chittagong]

We were hosting an Eurovision party and I decided to try making canapés. Despite eating hundreds or thousands of them, I never had made one. They are pretty basic to keep it safe.

• Prosciutto with cantaloupe, mint and balsamico
• Blinis with smoked salmon, sourcream, caviar, pickled onion, dill and lemon zest
• Pea purée, fresh peas, lemon zest
• Shiitake mash with thyme and grated parmesan
• Croustades with tapenade, olive oil, parsley, lemon zest
• Trout rillette with sourcream, pickled cucumber, chives, lemon zest
• Buffala mozzarella balls, cherry tomatos, basil leaves, balsamico, olive oil

 

[Yerd]

Grilling Greek food in a nice rainstorm.

I am in the market for an outdoor griddle. I have been going over all of them and I think the one I want is the new weber slate. It was between that one and the traeger. Traeger is almost $300 more. I need a new grill, but that weber isn't on amazon yet. I want my 5% back.

I wish I had a covered porch. I may have to invest in a canopy. Rain grillin aint happenin for me.

 

[AJUMP23]

I am in the market for an outdoor griddle. I have been going over all of them and I think the one I want is the new weber slate. It was between that one and the traeger. Traeger is almost $300 more. I need a new grill, but that weber isn't on amazon yet. I want my 5% back.

I wish I had a covered porch. I may have to invest in a canopy. Rain grillin aint happenin for me.

Traders are nice with the pellet and setting the temp and just doing what you need. I like my flattop and I have charcoal Kamado as well.

 

[Yerd]

Traders are nice with the pellet and setting the temp and just doing what you need. I like my flattop and I have charcoal Kamado as well.

I meant a traeger flat top. I don't do enough cooking to need a smoker.

My old weber is rusting through and I want a flat top griddle in place.

 

[AJUMP23]

I meant a traeger flat top. I don't do enough cooking to need a smoker.

My old weber is rusting through and I want a flat top griddle in place.

I do enjoy my flat top. And I have a natural gas line by my grill so no propane tanks. Just turn on the gas and ignite.

 

[Bitmap Frogs]

We were hosting an Eurovision party and I decided to try making canapés. Despite eating hundreds or thousands of them, I never had made one. They are pretty basic to keep it safe.

• Prosciutto with cantaloupe, mint and balsamico
• Blinis with smoked salmon, sourcream, caviar, pickled onion, dill and lemon zest
• Pea purée, fresh peas, lemon zest
• Shiitake mash with thyme and grated parmesan
• Croustades with tapenade, olive oil, parsley, lemon zest
• Trout rillette with sourcream, pickled cucumber, chives, lemon zest
• Buffala mozzarella balls, cherry tomatos, basil leaves, balsamico, olive oil

Those look delicious and professionally made! Did you buy the shells, blinis and other bready supports?

On another news I made a strawberry clafoutis:

I also made choucrout garnie and pommes aligot (the later, although delicious, didn’t have the beautiful stretchy texture of a proper aligot sadly).

 

[Chittagong]

Those look delicious and professionally made! Did you buy the shells, blinis and other bready supports?

Yep croustades, tartlet shells and blinis were ready made. I think blinis would be better home made. Shells were this Swedish brand readily available in UK.

 

[Bitmap Frogs]

Yep croustades, tartlet shells and blinis were ready made. I think blinis would be better home made. Shells were this Swedish brand readily available in UK.

Nice! They look super tasty and I that pea purée texture is spot on!

If you entertain often you might consider this nifty gadget from De Buyer:

 

[Liljagare]

Have so much chives growing, needed to do something, made a chive quiche and chive soup with toast.

 

[Chittagong]

Nice! They look super tasty and I that pea purée texture is spot on!

If you entertain often you might consider this nifty gadget from De Buyer:

Wow, a whole new gear game! This certainly would have been useful as I was filling the canapés drunk, they became inconsistent in terms of fill

 

[ÆMNE22A!C]

Raw herring on a bun with well... raw diced onion and sliced pickles.

Big Baller

 

[Bitmap Frogs]

Wow, a whole new gear game! This certainly would have been useful as I was filling the canapés drunk, they became inconsistent in terms of fill

Just be careful with it, if you use thicik or rough mixes that include hard pointy things the plastic might break. I would only clean the tips by hand. There's a reason the demo is mostly soft stuff.

 

[Big Baller]

 

[ÆMNE22A!C]

Lol. Kibbeling freak

 

[Go_Ly_Dow]

Not the great pics and presentation but shit all tastes amazing so....

Japanese squash simmered in dashi, sake, soy sauce, sugar and salt. Alo spinkled some seasame seeds on at the end. Goes great with sushi rice and some fish, miso soup.

Inspired by Okinawan taco rice bowls, so essentiallly Japanese rice at the bottom, with chicken and chorizo taco flavoured meat, fresh avacado, tomato, cilantro, shredded lettuce, lime juice and jalapeno salsa on top.

Chicken Pho bowl before I added the pho broth I made over 3 hours. Tasted sublime and made my hard to please friend say it was top tier!

Herby and spicy sausage pasta with parmesan and basil on top.

Soft shell tacos

Wok fried chicken and tender brocolli rice noodle stir fry flavoured with the usual stuff. Garnished with a bit of sesame oil and seeds at the end.

Hungarian salami at the bottom, mild and nutty cheese on top, red olives and parsley. Bread fried in olive oil.

Green olive tapenade at the bottom, shimeji, shiitake and oyster mushrooms fried in olive oil, garlic, oregano and salt on top. Parsley, black pepper and olive oil garnish. Bread fried in olive oil.

Beef tomato, mozzarella, anchovy, yuzu citrus hot sauce, black pepper, extra v olive oil, massive basil leaf! Bread fried in olive oil.

Japanese rice cooked in kombu and salt, flavoured with red shisho leaf topping, umeboshi paste and roasted sesame seeds.

Spicy roasted chicken thighs with a quick pepper paella rice. I also made this again with corn on the cob. (essentially homemade Nandos lol)

Quick mushroom (oyster, shiitake and others) soup with fresh chives, chilli flakes and olive oil on top.

Thai green curry with either seam bream or sea bass (can't remember), bamboo shoots, baby corn and lots of fresh herbs.

 

[Liljagare]

Wonderfull weather prompted a session with the grill..

 

[Bitmap Frogs]

Wonderfull weather prompted a session with the grill..

Sweet meaty Jesus

 

[Deleted member 1159]

Had this pork shoulder on for 10 hours. Woof woof!

 

[SmokedMeat]

Smoked some shrimp stuffed with lump crab yesterday.

 

[Miyazaki’s Slave]

We were hosting an Eurovision party and I decided to try making canapés. Despite eating hundreds or thousands of them, I never had made one. They are pretty basic to keep it safe.

• Prosciutto with cantaloupe, mint and balsamico
• Blinis with smoked salmon, sourcream, caviar, pickled onion, dill and lemon zest
• Pea purée, fresh peas, lemon zest
• Shiitake mash with thyme and grated parmesan
• Croustades with tapenade, olive oil, parsley, lemon zest
• Trout rillette with sourcream, pickled cucumber, chives, lemon zest
• Buffala mozzarella balls, cherry tomatos, basil leaves, balsamico, olive oil

I don't know your backstory...your food looks delicious and your plating is clean, eye-appealing, and very well arranged.
You work in the culinary industry?

 

[Chittagong]

I don't know your backstory...your food looks delicious and your plating is clean, eye-appealing, and very well arranged.
You work in the culinary industry?

Thank you for the kind words! Not at all, I had never cooked a thing before October 2021. I had a friend live in our house for a few months. He insisted paying rent. Seeing he is an excellent hobbyist chef I suggested that maybe he could do dinners and teach me while doing them. We did some 50 dinners, and that’s how I got into it.

Plating is a specific passion of mine, although I struggle with it. Especially 2 component dishes are hard for me - think protein+pure or protein+veg.

 

[Miyazaki’s Slave]

Thank you for the kind words! Not at all, I had never cooked a thing before October 2021. I had a friend live in our house for a few months. He insisted paying rent. Seeing he is an excellent hobbyist chef I suggested that maybe he could do dinners and teach me while doing them. We did some 50 dinners, and that’s how I got into it.

Plating is a specific passion of mine, although I struggle with it. Especially 2 component dishes are hard for me - think protein+pure or protein+veg.

Ah, ok so you have a natural eye for composition and you execute on the basics to a high level.

I am much more of a baker than I am anything else and I am mid af as that. Also I use paper plates for all my food!

Regardless, your stuff looks great, props to you!

 

[JBat]

Tomahawk Ribeye with compound butter for the wife's birthday. Was awesome!and the dog enjoyed The bone

 

[Cohetedor]

Smoked some shrimp stuffed with lump crab yesterday.

Any chance you can share the recipe for the stuffing? I've yet to find a good one and I love stuffed salmon.

 

[SmokedMeat]

Any chance you can share the recipe for the stuffing? I've yet to find a good one and I love stuffed salmon.

Absolutely!

Lump Crab Meat: 1lb
1/2 Cup Crushed Saltines
1/2 cup Mayonnaise
Handful of chopped parsley
1TBS of a rub that you like (or you can use Old Bay)
Juice from one Lemon
1/2 Cup Shredded cheese. (I used a Mexican Blend cause I had it in the fridge)