General Food & Cooking Thread. (12 Viewers)
- Thread starter Itztli
- Start date
Restarting this thread as I'm sure many have been cooking for themselves quite often over the past year. I'm very much an obsessive home chef myself and try new things each and every week.
One of my big hits with friends recently was a Korean braised beef short rib that I seared on each side, then sauteed some onion, garlic, and created a braising sauce with gochujang chili paste, ginger, garlic, Asian pear, soy sauce, brown sugar and sesame oil, braised it in the oven for three hours on low heat. Once done, I took the remaining braising liquid and added more of the gochujang, soy sauce, sugar, and sesame oil, then topped the short ribs with white sesame seeds, serving it over steamed white rice with a side of kimchi and roasted broccoli. The nice thing about short ribs is they're relatively inexpensive compared to other meats and can easily be braised.
Since I've been missing Anthony Bourdain, I started watching some food shows on Netflix. One I really enjoy is Ugly Delicious that is a basic version of No Reservations that focuses on food history, which is pretty cool. I'm trying to get into different types of Indian cuisine, not the generic tikka masalas and the like, but more of the localized food found in India that is impossible to understand at a large scale since it differs between towns in the same regions. But Ugly Delicious has a very good episode on this topic. There is also an very interesting episode on shawarma and it's vast reach around the globe, as well as how Syrian refugees are using their food to help change minds about their culture. Pretty cool stuff.
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Here are some interesting recipes I found that I will be trying out, perhaps even on the weekend.
Lebanese
https://www.brit.co/dev-heyrana/
Northern Thai
Veggie and Vegan Thai
https://www.thespruceeats.com/vegetarian-thai-recipes-3217765
Green Papaya Salad (basic Thai staple but I could never find solid green papayas)
https://hot-thai-kitchen.com/papaya-salad-v3/
Turkish Lahmacun
https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/
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Basic "Syrian" chicken (might not really be Syrian, but looks good nonetheless)
https://www.recipetineats.com/syrian-chicken-giant-couscous/
One of my big hits with friends recently was a Korean braised beef short rib that I seared on each side, then sauteed some onion, garlic, and created a braising sauce with gochujang chili paste, ginger, garlic, Asian pear, soy sauce, brown sugar and sesame oil, braised it in the oven for three hours on low heat. Once done, I took the remaining braising liquid and added more of the gochujang, soy sauce, sugar, and sesame oil, then topped the short ribs with white sesame seeds, serving it over steamed white rice with a side of kimchi and roasted broccoli. The nice thing about short ribs is they're relatively inexpensive compared to other meats and can easily be braised.
Since I've been missing Anthony Bourdain, I started watching some food shows on Netflix. One I really enjoy is Ugly Delicious that is a basic version of No Reservations that focuses on food history, which is pretty cool. I'm trying to get into different types of Indian cuisine, not the generic tikka masalas and the like, but more of the localized food found in India that is impossible to understand at a large scale since it differs between towns in the same regions. But Ugly Delicious has a very good episode on this topic. There is also an very interesting episode on shawarma and it's vast reach around the globe, as well as how Syrian refugees are using their food to help change minds about their culture. Pretty cool stuff.
- - - Updated - - -
Here are some interesting recipes I found that I will be trying out, perhaps even on the weekend.
Lebanese
https://www.brit.co/dev-heyrana/
Northern Thai
Veggie and Vegan Thai
https://www.thespruceeats.com/vegetarian-thai-recipes-3217765
Green Papaya Salad (basic Thai staple but I could never find solid green papayas)
https://hot-thai-kitchen.com/papaya-salad-v3/
Turkish Lahmacun
https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/
- - - Updated - - -
Basic "Syrian" chicken (might not really be Syrian, but looks good nonetheless)
https://www.recipetineats.com/syrian-chicken-giant-couscous/
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not really. I get the Wegmans tomato paste and fire roasted tomatoes in a can. Then I love to use smoked paprika and a bunch of garlic and top it off with feta cheese.
but the great thing about it, is that you can just make it different every time, I don’t really follow a recipe. Once I even used ground sausage to add some more protein
this is the closest recipe I’d say
https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta
but the great thing about it, is that you can just make it different every time, I don’t really follow a recipe. Once I even used ground sausage to add some more protein
this is the closest recipe I’d say
https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta
I bake them, they end up crispy and banging. Some olive oil, salt and pepper is all you need
https://www.wellplated.com/oven-roasted-brussels-sprouts/
https://www.wellplated.com/oven-roasted-brussels-sprouts/