Who cookin 2nite?

5/24/2016 4:13:19 PM

I'll start.

Making fajitas pollo(s) tonight. Pics to come.

[Edited on May 24, 2016 at 5:18 PM. Reason : or Cx as my Art History friends like to call it]

5/24/2016 5:14:15 PM

Wife's sick. The homemade chicken soup I made her turned out pretty well. Chicken thighs, carrots, onion, celery, fresh thyme, and herbes de provence.

5/24/2016 6:49:56 PM

panko-parm crusted mushrooms and smoked chicken sausage

5/24/2016 7:15:57 PM

Spaghetti with homemade sauce

5/24/2016 8:38:26 PM

acraw do you have a good pho recipe you can share? I've made it twice. The first time was outstanding - better than most places I've had it in restaurants because I really concentrated it. The second time was pretty much a fail. Not sure why I'm getting the inconsistency. It's also a pretty laborious process for one person to eat. I do jar and freeze the broth for later use too though.

also, is doing a pho ga quicker/easier than doing a traditional beef pho?

on a final note - I never know how I should pronounce pho. I know the right way, but I feel like if I pronounce it that way 99% of the time I sound pretentious to the people I'm dining with, whereas if I pronounce it the American way I sound ignorant to the people I'm ordering it from

5/26/2016 10:40:36 AM

It's supposedly pronounced like fuck without the ck, sorta like when you almost drop the f bomb in front of your grandparents or boss's boss

5/26/2016 2:47:57 PM

^ That would be correct.

5/26/2016 3:21:38 PM

supposedly

5/26/2016 3:37:02 PM

well, I don't measure anything, but I can try to make you a recipe. Chicken is going to have a different flavor profile than beef, so I prefer beef. It's deeper, richer. I also think fresh pho noodles makes a difference.

5/26/2016 6:24:18 PM

I, too would be interested in your pho recipe

5/26/2016 7:47:34 PM

My stock a few months ago, just added the shanks to the pot.


I think this is thorough enough. You can really add anything you like in the end. The amount of water is an estimate, you can always add more if stock becomes too salty after cooking down the shank. But start with 2L.

Preparing the broth

2 L water
1 inch slice ginger root, cleaned, with skin
1 half of small yellow onion
1-2 star anise (optional)
2 beef shank with marrow
Eye of round beef, thinly sliced
1 tablespoon sugar
Half pack of asian beef meatballs frozen( thaw and set aside) https://vrcamacho85.files.wordpress.com/2013/11/pho2.jpg

Bring water to boil and add beef shanks.

Char the half onion and ginger on a gas stove on low heat. If you don’t have a gas stove, can use a broiler. If none of the above, can pan sear with a small amount of oil on cast iron or regular pan. The idea is to get the flavors out of them.

Add 2 tablespoons of the pho base to the pot. Add 1 tablespoon of oyster sauce ( can substitute 1 tablespoon soy sauce+ 1 tablespoon sugar)
http://ecx.images-amazon.com/images/I/51awXCUhhGL.jpg

Stock should be ready in 2 hrs. If you have more time, put on low heat for another 1 or 2 hrs. But the shanks should be fork tender tested. At this point you can leave the ginger and onion in the stock or toss. The last 10 minutes, add the meatballs they are already precooked.

Preparing the bowl:
Put fresh pho noodles in a large mixing bowl. Bring water to a boil and pour it over pho noodles to soften. Then strain under cold water to stop cooking.

Put the softened noodles in your serving bowl. Add the thinly sliced eye of round beef on top of noodles. Add the stock that has come to a boil, over the eye of round, and should be pink.

The following are condiments and other things I like to add, but not all the time, usually it’s what’s on hand for extra protein:

Shrimp, boiled
Imitation crabs, sliced
Beef tripe, these are tough so cook for 30min
Pork blood, precooked
Shredded chicken breast


Herbs and aroma
Cilantro
Fried onion http://www.templeofthai.com/images/products/3221121015.jpg
Red chili oil https://www.gourmetfoodworld.com/images/Product/medium/dynasty-hot-chili-oil-1S-635.jpg
sriracha
Lime wedges
Green onions

[Edited on May 26, 2016 at 11:32 PM. Reason : mm]

5/26/2016 11:28:51 PM

beautiful. thanks for that - I'll give it a try soon!

5/27/2016 9:15:37 AM

How do I join the official tww potluxx club?

5/27/2016 10:32:55 AM

I'd actually be down to join/start one as long as I'm not the only single person every week/month.

5/27/2016 3:58:36 PM

We have a separate s1ngles club if you want to join that

5/27/2016 4:02:08 PM

I would love to do a pho night! But I would be driving from the midwest.

5/27/2016 8:49:38 PM

Isn't there a method to roasting the bones first in pho? Could've sworn I saw a couple recipes like that a while back when I was interested in making this myself.

5/31/2016 9:11:39 AM

I always boiled and used a spoon strainer to skim off the garbage that comes to the top. acraw is the Pho Pro, though (triple rhyme kinda)

5/31/2016 10:26:24 AM

LOL white people making pho. Anyways my tip. 12 hours...that's right 12 hours or more. Once your broth boils...turn down real low for at least 12 hours. Leave it over night...unless you scare burning your house down but that's how we do it in my house.

5/31/2016 3:00:43 PM

Hmm I have never roasted the beef bones before. But that sounds amazing when it gets all caramely. I would use like a 9x13 pan so that I could pour off the juices right into the pot for some flavor. I'll have to try this or my next round of pho.

And PS- Bitch, I'm half asian

[Edited on May 31, 2016 at 5:52 PM. Reason : ....]

5/31/2016 5:52:29 PM

I roast turkey bones when making stock. Shits good.

5/31/2016 5:54:16 PM

How do you eat the bones?

5/31/2016 11:18:44 PM

Beef Wellington.

8/22/2016 9:21:06 AM

That looks delicious

8/22/2016 9:22:31 AM

Thai Basil Chicken, fried rice, and a Thai fried egg.

9/13/2016 5:40:27 PM

9/13/2016 5:47:37 PM

What makes the fried egg Thai?

9/14/2016 7:35:46 AM

it's fried by being dropped into a lot of oil and you cook the top by spooning oil over it - it cooks pretty much immediately that way so it's actually the trickiest part of the operation.

9/14/2016 9:36:22 AM

dinner at ncsuallday's house tonight!

9/14/2016 2:41:50 PM

Cook meals for 1.5 yrs for the family.

9/14/2016 3:00:49 PM

no pictures this time but I found a new way to do fried rice.

I had thought that day old (or more) rice was the only way to go but I've actually found that you can cook a fresh batch and then dump it out on a baking pan and fan it out so it cools down. After about half an hour to an hour you can then fry up the rice and it gets the crispiness that old rice gets when you fry it, but it has an improved texture.

As always, fry on super high heat and be very sparing with wet ingredients. They're more about fragrance and color. Use actual salt to salten it up rather than soy sauce once you've got the color.

I also saw that some people add a little bit of premade sauces (oyster, hoisen, fish, etc.) into the rice when they fry. I tried with a little bit of oyster sauce and really enjoyed it.

1/2/2017 10:33:29 PM

Yo. That's too much work. Just don't do add too much water to the cooker and you will get harder grains.

1/2/2017 11:33:33 PM

http://www.bonappetit.com/recipe/giant-chocolate-chip-skillet-cookie?mbid=social_twitter

i made this giant cookie in a skillet today. very good. very easy.

1/29/2017 6:21:10 PM

help me out with sides that are somewhat healthy and don't suck

1/31/2017 7:22:28 PM

Made some pasta yesterday, bread today





[Edited on January 31, 2017 at 8:02 PM. Reason : ]

1/31/2017 7:56:21 PM

^looks good! give us the details - what is it? shrimp/chicken alfredo? vodka sauce?

Quote :

"help me out with sides that are somewhat healthy and don't suck"

are you on a certain type of diet? I can tell you a lot more if I know what exactly you're trying to avoid.

my go to side when I'm dieting is sauteed fresh spinach. I think it's really important to cook with garlic cloves as opposed to powder so you can get basically a quart sized jar full of already peeled cloves at any Asian market for like $3 and they last for months. basically, I just dice up some whole cloves and then thinly slice a shallot or two (or onion) and sautee them in some oil with as much butter as you're willing to spare on your diet. throw in the spinach and cover just long enough for it to start to wilt and then take it off the heat. if it goes too long it really loses its character and just turns to the mush you probably had in a can as a kid. I usually eat it with fish but it goes with anything.

you can cook mushrooms the exact same way - mushrooms and spinach both absorb whatever they're cooked in like a sponge.

braised brussel sprouts are another favorite of mine although I know people are really turned off by them. basically you just half a bunch of sprouts and then throw them on a baking tray with a little oil or cooking spray and broil them until they're done and toss in a little olive oil with sea salt. I like them a little charred and crispy on the outside and I've had people really change their opinions on sprouts after having them that way.

[Edited on February 1, 2017 at 9:45 AM. Reason : .]

2/1/2017 9:45:11 AM

Man I've been craving pasta something fierce. That picture is not helping.

As for sides, something I've been doing recently (since they're dirt cheap right now) is collards in a crockpot. Couple bunches, a smoked turkey wing/leg (you usually find these in the meat section close to cooked hams), a can of chicken broth and a can of water. 3 hours on high, will last me most of the week.

Roasting cauliflower is also up there on my list recently as well. break down into floret and toss with some olive oil and seasonings of your choice. 450 for 20 minutes, turning half way through.

2/1/2017 10:14:52 AM

^yeah my girlfriend has gotten me to really like brussel sprouts.

for sides, i love cabbage...just cooked down with some onion and a little butter or oil. salt and pepper and a bit of vinegar. green beans are a favorites of mine too (not canned, obviously).

2/1/2017 10:20:02 AM

Yep, love spinach, brussel sprouts, green beans, cabbage... and sauteed/steamed asparagus. Also a big fan of grilled zucchini spears (especially over charcoal).

I've also become a big fan of slightly sauteed "slaw", cabbage with onions, carrots, cumin, sesame oil... i just throw different stuff in there every time. Usually start with the carrots if I'm using those to make sure they're not completely crunchy.

2/1/2017 10:27:53 AM

got a small garden at the house and in the summer we've got more squash and zucchini than we know what to do with. i like squash and zucchini a lot but it can get old after a while.

for a cold side, a cucumber salad is pretty easy and i enjoy it. thinly sliced cucumber, a little thinly sliced onion, maybe a tablespoon of honey, apple cider vinegar and salt and pepper to taste. not at all an exact science...just add stuff till it tastes right. but that's a nice, easy side that's different than just sauteed vegetables.

another cold side i like is tomato and cucumber salad. diced tomato, sliced cucumber, and just do salt, pepper, vinegar, olive oil to taste. you can add basil and fresh mozzarella or feta too. -

2/1/2017 10:47:16 AM

Do you have a spiralizer for your zucchini? We really like making spaghetti and other noodle dishes with that. Just spiralize, throw in a pan with some salt/pepper/olive oil and sautee for a few minutes.

2/1/2017 11:14:10 AM

Zucchini bread is pretty popular for those swimming in it

2/1/2017 11:57:57 AM

we made zuchnni soup recently, sauteed zuchni, onions, mushroosm, spices, chicken broth, then blended it into a thick soup. very good.

2/1/2017 12:21:41 PM

Quote :

"Do you have a spiralizer for your zucchini?"

tried it for the first time this year. very good. didn't think i'd like it but it was good.

2/1/2017 12:58:33 PM

I got a spiralizer attachment for my kitchenaid but didn't use it yet. anyone tried it?


tonight we are having honey mustard roasted pork tenderloin, mashed redskins, and mango salsa

2/1/2017 6:15:41 PM

Quote :

"^looks good! give us the details - what is it? shrimp/chicken alfredo? vodka sauce? "

It was Chicken fettuccine with sun dried tomato and basil cream sauce.

2/6/2017 11:29:46 PM

I made this on Sunday:
https://www.youtube.com/watch?v=LkAjV_BwM7Y

Very good, and I think it'll make a good lunch each week. Here's the full recipe:
https://mymealprepsunday.com/2016/10/25/red-curry-chicken-stir-fry/

2/6/2017 11:58:28 PM

Made this Beef Stroganoff recipe tonight for v-day and it was absolutely amazing. Only changes I'd make next time will be doubling the mushrooms and slicing the beef thinner (the thinner pieces were much more tender).

http://foodwishes.blogspot.com/2011/03/no-russian-this-beef-stroganoff-recipe.html

used this Crème Fraiche recipe/technique in it that was dead simple and worked better than I ever expected it was.

http://foodwishes.blogspot.com/2011/03/homemade-creme-fraiche-nobodys-ever.html

2/14/2017 8:14:18 PM

shrimp and grits tonight

twas bangin

2/20/2017 7:31:32 PM