shellylh Posted May 15, 2013 Report Share Posted May 15, 2013 Dammit! Quote Link to comment Share on other sites More sharing options...
cetoole Posted May 16, 2013 Report Share Posted May 16, 2013 Can you feed tortilla shells into it? Quote Link to comment Share on other sites More sharing options...
grawk Posted May 16, 2013 Report Share Posted May 16, 2013 Chicken and udon Quote Link to comment Share on other sites More sharing options...
grawk Posted May 16, 2013 Report Share Posted May 16, 2013 i bet that's tasty, Dan! what's the full recipe? i have some left over roast chicken, from a pretty nice bird i made over the weekend, and plenty of udon, so i'd be interested in making this. Shallots, garlic, sesame, lemon juice, and ponzu Quote Link to comment Share on other sites More sharing options...
cetoole Posted May 16, 2013 Report Share Posted May 16, 2013 Seems pretty shy on both the chicken and the udon fronts. Quote Link to comment Share on other sites More sharing options...
grawk Posted May 16, 2013 Report Share Posted May 16, 2013 yah, it's amazing what slight of hand can do to dress up a dish Quote Link to comment Share on other sites More sharing options...
shellylh Posted May 16, 2013 Report Share Posted May 16, 2013 (edited) what's your guac recipe, Shelly? It depends what I have around. This time I did avocado, kosher salt, fresh ground pepper, crushed garlic, lime juice, sriacha, and roasted green chilis (unfortunately canned not homemade). Sometimes I use Fredericksburg Roasted Tomatillo Pepper Sauce (it's awesome) instead of green chilis. I often put in fresh cilantro and/or tomatoes. Edited May 16, 2013 by shellylh Quote Link to comment Share on other sites More sharing options...
shellylh Posted May 16, 2013 Report Share Posted May 16, 2013 I often put cilantro and tomato, they are very good. I haven't ever tried shallot though, will try and have mind blown. Quote Link to comment Share on other sites More sharing options...
grawk Posted May 16, 2013 Report Share Posted May 16, 2013 cillantro is also in my chicken udon above, forgot about that. Quote Link to comment Share on other sites More sharing options...
cetoole Posted May 17, 2013 Report Share Posted May 17, 2013 Poached (via sous vide) troll caught halibut and roasted brussels sprouts. Quote Link to comment Share on other sites More sharing options...
shellylh Posted May 17, 2013 Report Share Posted May 17, 2013 (edited) I approve of the brussel sprouts .... although they do look a bit on the brown side. Edited May 17, 2013 by shellylh Quote Link to comment Share on other sites More sharing options...
mikeymad Posted May 17, 2013 Report Share Posted May 17, 2013 I have found that I only approve of sprouts when my sister makes them - I need to watch her sometime - they are on the super good scale - when I make them - not so much... Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted May 17, 2013 Report Share Posted May 17, 2013 fax machine is out of paper (squints) Why does fax machine need paper if you're doing the transmitting? Quote Link to comment Share on other sites More sharing options...
shellylh Posted May 17, 2013 Report Share Posted May 17, 2013 (squints) Why does fax machine need paper if you're doing the transmitting? Very good point! Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted May 17, 2013 Report Share Posted May 17, 2013 i always require a delivery report. Very nice backpedal. Quote Link to comment Share on other sites More sharing options...
grawk Posted May 17, 2013 Report Share Posted May 17, 2013 for the same reason HP printers won't print a black and white document if you're out of magenta ink? Quote Link to comment Share on other sites More sharing options...
cetoole Posted May 19, 2013 Report Share Posted May 19, 2013 (edited) Half pound Kobe burger, 2.5 hours sous vide at 136F with Squid brand fish sauce in the bag, on a toasted onion roll. I was hoping for a bit more of an umami bomb, but it was still pretty great. I really need to start grinding my own meat though. Edited May 19, 2013 by cetoole Quote Link to comment Share on other sites More sharing options...
Augsburger Posted May 19, 2013 Report Share Posted May 19, 2013 A Temperanillo would go with that................just sayin' Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted May 19, 2013 Report Share Posted May 19, 2013 What does the fish sauce do? Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted May 19, 2013 Report Share Posted May 19, 2013 No, seriously, I didn't even know what umami is before now, not sure I know now. But will do further research. (puts fish sauce on shopping list for tomorrow) I do love me some fish sauce. Even someone I know who is allergic to fish likes fish sauce (specifically, that Thai beef salad that doesn't taste right without fish sauce). Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted May 19, 2013 Report Share Posted May 19, 2013 Aye, I figured it out, just thought you'd enjoy my mental image of your statement. Fish sauce on left, cabinet on right. Quote Link to comment Share on other sites More sharing options...
swt61 Posted May 19, 2013 Report Share Posted May 19, 2013 DIY! This is the cooking thread after all. I never thought I'd say these words, but "where would you find the meat"? Quote Link to comment Share on other sites More sharing options...
swt61 Posted May 19, 2013 Report Share Posted May 19, 2013 No, seriously, I didn't even know what umami is before now, not sure I know now. But will do further research. (puts fish sauce on shopping list for tomorrow) I do love me some fish sauce. Even someone I know who is allergic to fish likes fish sauce (specifically, that Thai beef salad that doesn't taste right without fish sauce). Dusty, I recommend "Mind of a Chef" on PBS. Excellent show, and they regularly explain Umami. Quote Link to comment Share on other sites More sharing options...
shellylh Posted May 21, 2013 Report Share Posted May 21, 2013 I like barbacoa. Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted May 21, 2013 Report Share Posted May 21, 2013 Sounds delish. Chipotle advertises one of their meats as barbacoa -- are you saying that's not the real thing? Quote Link to comment Share on other sites More sharing options...
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