Belly rubs [food thread]

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Re: Prawnzee's Saturday Kitchen [food thread]

Postby can- » Thu Oct 30, 2014 12:18 pm

I don't get it
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Re: Prawnzee's Saturday Kitchen [food thread]

Postby stappard_ » Fri Oct 31, 2014 6:17 pm

broccoli pasta

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Re: Prawnzee's Saturday Kitchen [food thread]

Postby sknss » Sun Nov 02, 2014 5:37 am

green and red tomatoes on toast with veganaise
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honestly veganaise is amaz, very easy to do (add vinaigrette to any kind of cooked legumes: chick peas, lentils, split peas etc) and can be kept for longer than egg mayo

lentils, mashed potatoes with olive oil + fennel seeds, worms (mung bean sprouts with shallots, highly recommend)
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thai harlequin squash soup
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coconut vegetable curry
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Re: Prawnzee's Saturday Kitchen [food thread]

Postby eli7 » Sun Nov 02, 2014 9:42 am

yo @sknss, here are some vegan middle eastern stuff if you're ever looking for new recipes...

mejadra (rice and lentils)
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israeli eggplant salad- usually made with chummus, pita, beets, etc.
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Re: Prawnzee's Saturday Kitchen [food thread]

Postby ramseames » Mon Nov 03, 2014 6:52 am

Ate at Farmer's Apprentice tonight.

I'm not sure if this is the best meal I've had in this city, although it was certainly up there. Easily the most interesting though.

Go on a sunday for the fixed menu, try a few cocktails. don't expect to be crazy full afterwards (not that you should care)

shitty pics:

(missing the parsnips and the red beet, lamb shoulder was taken mid consumption)

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Spoiler:
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Re: Prawnzee's Saturday Kitchen [food thread]

Postby eli7 » Mon Nov 03, 2014 12:14 pm

@sknss here are some recipes

for mejadra:

250 g green or brown lentils
4 onions
a couple of spoons of flour
a cup of sunflower oil (or any frying oil is fine)
200 g basmati or long grain rice
some olive oil
350 ml water
spices: cumin, coriander, all spice, cinnamon, turmeric, black and cayenne pepper, and a little sugar (i usually just use a hawaj and shawarma mix and cayenne which incorporates most of this)

cook lentil mostly through but still have some bite. drain, leave alone. slice onions thin and sprinkle with flour and salt, mix until covered. fry in hot oil in batches until golden and let them drain in a lined colander, set aside. wipe out pan and add rice, olive oil, and spices--coat the rice. add lentils and water to rice, bring to boil, cover and let it simmer until the waters gone. let it sit for a good 10 minutes with lid off and a tea towel covering it. add half of fried onions to rice and put the rest on top.

for eggplant salad:
eggplant (dorf)
oil for frying
lemon juice
salt, pepper
sliced scallion, garlic, red pepper, green stuff (parsley or cilantro)

slice up eggplant, lay flat on a tea towel and sprinkle generously with salt. let it sit until moisture collects then take a towel and press it down. repeat with other side of slices. heat up shallow oil on medium/slight high, fry eggplant on each side until brown. let it sit on paper to drain excess oil. layer eggplant with veg, pepper, and fresh lemon in layers. it will make its own dressing if you chuck it in the fridge for a bit before serving. pickle some beets in the meantime. tabouli is also a good companion.
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Re: Prawnzee's Saturday Kitchen [food thread]

Postby smiles » Mon Nov 03, 2014 1:30 pm

mexican style picked vegggies. They'll get even better with age. Going to make some pickled salad turnips today. let the pickling begin!

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Re: Prawnzee's Saturday Kitchen [food thread]

Postby can- » Tue Nov 04, 2014 12:52 pm

enter into my pig

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Re: Prawnzee's Saturday Kitchen [food thread]

Postby maj » Tue Nov 04, 2014 2:49 pm

Stuffed mushroom burger, herb wedges and a spinach salad. Even found a ketchup made with white wine vinegar instead of a malt base. Was bangin'.

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Re: Without MSG I Am Nothing

Postby can- » Wed Nov 05, 2014 10:41 pm

germinal wrote:Image
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Re: Prawnzee's Saturday Kitchen [food thread]

Postby slappa » Sat Nov 08, 2014 6:28 am

2nd attempt at the french apple tarte fine. It's basically just apples, shortcrust pastry/puff pastry and a bit of sugar, cinnamon and lemon.

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Re: Prawnzee's Saturday Kitchen [food thread]

Postby reedeeah » Mon Nov 10, 2014 9:35 pm

Pulled pork banh mi taco courtesy of @ramseames' kitchen.
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Re: Prawnzee's Saturday Kitchen [food thread]

Postby sknss » Tue Nov 11, 2014 6:21 am

stuffed courgettes leftovers, potato salad
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sandwich with hummus and raisins, carrots, lettuce
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if anyone has recommendations for veg sandwiches i'm all ears

pak choi, tofu, onions with soy sauce and chili over rice
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butternut squash with spinach, almonds, chili and garlic
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Spoiler:
choucroute :???:
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Re: Prawnzee's Saturday Kitchen [food thread]

Postby maj » Fri Nov 14, 2014 7:26 am

brunch of espresso and a mince pie

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dinner last week of stuffed pepper with potato and bean bake

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Re: Prawnzee's Saturday Kitchen [food thread]

Postby nothobo » Fri Nov 14, 2014 12:21 pm

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grilled cheese and tomato soup
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Re: Prawnzee's Saturday Kitchen [food thread]

Postby fun_yunchables » Fri Nov 14, 2014 3:36 pm

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i tried baking focaccia and it looks more like pizza

also i dont think i have patience for risen doughs
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Re: Prawnzee's Saturday Kitchen [food thread]

Postby stappard_ » Sun Nov 16, 2014 1:42 pm

last night, hawksmoor: ribeye, macaroni cheese, fries, field mushrooms, sprouting broccoli, spinach, bone marrow, stilton hollandaise

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today: grilled cheese with chopped cornichons and pickled onions

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feeling pretty heavy right now :woop:
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Re: Prawnzee's Saturday Kitchen [food thread]

Postby straysheep » Mon Nov 17, 2014 8:55 pm

Been cooking pretty often lately

Okonomiyaki
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Katsudon
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Re: Prawnzee's Saturday Kitchen [food thread]

Postby harmsalmon » Tue Nov 18, 2014 7:48 pm

sick day matzoh ball soup

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Re: Prawnzee's Saturday Kitchen [food thread]

Postby donut_milk » Wed Nov 19, 2014 2:48 pm

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Beef, Chicharron, Shrimp tacos and a queso fresco quesadilla.
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Re: Prawnzee's Saturday Kitchen [food thread]

Postby eli7 » Sat Nov 22, 2014 1:28 pm

drunkover breakfast

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Re: Prawnzee's Saturday Kitchen [food thread]

Postby straysheep » Sat Nov 22, 2014 10:04 pm

@eli7

1 cup flour : 2/3 cups dashi : 1.5-2 eggs ratio for the batter. Shred a bunch of cabbage (coleslaw for turbo lazy mode) and mix it into the dough with some chopped green onions, to the point where the dough is only barely holding the mixture together. Mix in literally anything you like - common ingredients are squid, shrimp, sweet potato/yam, cheese, yakisoba noodles, tofu, mochi, crack an egg on top, etc - and cook it on a flat griddle/pan on low-medium heat. Then top the entire thing with okonomiyaki sauce (a Japanese variant of worcestershire sauce I think), kewpie mayonnaise (this is somewhat important, western mayo tastes a bit different), bonito flakes (katsuobushi) and seaweed (aonori).
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Re: Prawnzee's Saturday Kitchen [food thread]

Postby Suquida » Sun Nov 30, 2014 1:10 am

Fruit and I made some not-exactly-traditional food for thanksgiving (okay she did most of the work but I made the mapo tofu)

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Re: Prawnzee's Saturday Kitchen [food thread]

Postby reedeeah » Sun Nov 30, 2014 8:51 pm

Made Beer and Bacon Mac and Cheeses w/ @ramseames

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Re: Prawnzee's Saturday Kitchen [food thread]

Postby Ques » Tue Dec 02, 2014 2:15 pm

brunch at brunchbox

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Re: Prawnzee's Saturday Kitchen [food thread]

Postby fraxcell » Tue Dec 02, 2014 5:04 pm

What I've been cooking

Garlic honey pulled chicken w/ veg and rice
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Peanut noodles w/ spinach
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Moroccan chicken naan wraps
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Spaghetti Carbonara
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Re: Prawnzee's Saturday Kitchen [food thread]

Postby kindofyoung » Tue Dec 02, 2014 5:25 pm

It doesn't look like much, but goddamn this is some seriously good hot chocolate.
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Recipe:
Spoiler:
300g dark chocolate (50-70% range)
1,5-2 teaspoons of chili powder
0,4cup/40g cacao
0,4cup/85g sugar
0,85cups/200g cream
2,5cps/600g milk
(you can use less chocolate and cream if you want to, it'll still be good)

Chop up the chocolate, put aside in a bowl.
Mix together all the other ingredients and bring to boil, let rest for a couple minutes, bring to boil again, take it off and pour into the bowl with the chocolate. Use handblender to ensure the chocolate is completely dissolved.
Serve.

Toast with butter optional
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Re: Prawnzee's Saturday Kitchen [food thread]

Postby fraxcell » Tue Dec 02, 2014 9:35 pm

@kyung Yeah I've made spaghetti with scrambled eggs more times than I care to admit... the method that works best for me is to try and aim for a slightly under-cooked sauce and then put it on a low heat until it gets to where I want it.
To avoid scrambling the eggs, I make sure to allow time for the pan with the bacon in it to cool down a little bit once the bacon is done cooking. Then I add the hot spaghetti into the pan and start mixing in the sauce. Usually the heat of the pasta by itself isn't enough to cook the sauce all the way, so I'll turn the heat on low and keeping mixing everything around with a fork until the sauce just begins to go from watery to creamy.
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Re: Prawnzee's Saturday Kitchen [food thread]

Postby reedeeah » Sun Dec 07, 2014 4:49 am

Oyster topped with horseradish and apple granité @ Pidgin.
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Re: Prawnzee's Saturday Kitchen [food thread]

Postby kindofyoung » Sun Dec 07, 2014 1:48 pm

@yourdad
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You actually wrote the right amount of "shots" before "EVERYBODY"

You sir, have my respect

(Assuming you didn't just google it)
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