DFD

nuggstein wrote:I made Spicy-Sweet roasted sweet potatoes last night. This was my first time ever peeling and dicing potatoes. I am trying to get better at cooking.
https://spicysouthernkitchen.com/spicy- ... -potatoes/

It used a lot of ingredients: olive oil, brown sugar, paprika, chili powder, cayenne pepper, onion powder, salt, black pepper.

They were pretty delicious. I think I needed to cook them a bit longer. They were in the oven for 15 minutes @ 425 degrees, and then I stirred them and they went in for another 20 minutes. They weren't crispy enough. Any suggestions?

Also, the recipe called for three potatoes, but I used two since they were massive, but I think they were a bit too spicy. So less cayenne pepper and chili powder next time.

Girlfriend broiled filet mignon in the oven since we don't have a grill.

Calvinball wrote: ↑Fri Feb 23, 2018 6:18 pm

nuggstein wrote:I made Spicy-Sweet roasted sweet potatoes last night. This was my first time ever peeling and dicing potatoes. I am trying to get better at cooking.
https://spicysouthernkitchen.com/spicy- ... -potatoes/

It used a lot of ingredients: olive oil, brown sugar, paprika, chili powder, cayenne pepper, onion powder, salt, black pepper.

They were pretty delicious. I think I needed to cook them a bit longer. They were in the oven for 15 minutes @ 425 degrees, and then I stirred them and they went in for another 20 minutes. They weren't crispy enough. Any suggestions?

Also, the recipe called for three potatoes, but I used two since they were massive, but I think they were a bit too spicy. So less cayenne pepper and chili powder next time.

Girlfriend broiled filet mignon in the oven since we don't have a grill.

Why peel them?


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wap wrote:

Calvinball wrote: ↑Fri Feb 23, 2018 6:18 pm Why peel them?


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I love unpeeled potatoes.

Calvinball wrote: ↑Fri Feb 23, 2018 11:09 pm

wap wrote:

I love unpeeled potatoes.

Lotta good stuff left on the table by taking the skin off.


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stripethree wrote: ↑Sat Feb 24, 2018 4:08 pm Pinshit level dinner last night. Just felt like throwing down in the kitchen for the lady and I.





Scallops were excellent but I have not quite mastered getting them cooked perfectly, esp since I was making a pound of 'em at once. First time cooking orza and OMG delish. Also first go at a pastry puff thing of any kind and I'm pretty happy with the results.


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Sno wrote: ↑Thu Mar 01, 2018 4:28 pm Shit we made while I was protesting:

Stir fry - 5/7 on easy and tasty


Chicken goodness that Zilch pimped out of soup I brought home as togo from a local joint.


Some practice in basics on my part with good ol’ chocchips.



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Calvinball wrote:I’ve tried my hand at making ramen. First attempt resulted in the wife suggesting we make it a regular dish. I thought it was just ok. Second attempt was much better but I overdid the salt a bit.

Doesn’t really pinshit well but I’ll post a pic if people want.


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Sno wrote:

Calvinball wrote:I’ve tried my hand at making ramen. First attempt resulted in the wife suggesting we make it a regular dish. I thought it was just ok. Second attempt was much better but I overdid the salt a bit.

Doesn’t really pinshit well but I’ll post a pic if people want.


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Post it!


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Calvinball wrote: ↑Thu Mar 01, 2018 8:25 pm

Sno wrote:
Post it!


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Sno wrote:

Calvinball wrote: ↑Thu Mar 01, 2018 8:25 pm


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Walk me through some of dis - noodles and broth specifically.

Calvinball wrote: ↑Thu Mar 01, 2018 8:50 pm

Sno wrote:
Walk me through some of dis - noodles and broth specifically.

Our grocery store has a fairly extensive Asian section so noodles are actual Japanese ramen noodles.

Broth: start off sautéing the veggies (Dutch oven). Carrots first, then bok choy. I definitely recommend onion as well, Brit says she hates onions so I just use onion powder on the DL cause she is if she sees onions but unknowingly loves the flavor. With carrots caramelized and the leafies wilted, I add garlic to the sauté. Once that’s good, in goes low sodium chicken broth. Also into that goes miso, gochujang, fish sauce, oyster sauce, soy sauce, rice vinegar, and water. Simmer, the longer the better. At some point I add diced chicken that I marinated in soy sauce.

The noodles I cook separately, and I also soft boil eggs and marinate them in water, soy sauce, and rice vinegar.

The second time I added extra salt, the broth was low sodium. I definitely need to taste it next time before adding any. It wasn’t insane, but was just a tad too salty.


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Sno wrote:

Calvinball wrote: ↑Thu Mar 01, 2018 8:50 pm Our grocery store has a fairly extensive Asian section so noodles are actual Japanese ramen noodles.

Broth: start off sautéing the veggies (Dutch oven). Carrots first, then bok choy. I definitely recommend onion as well, Brit says she hates onions so I just use onion powder on the DL cause she is if she sees onions but unknowingly loves the flavor. With carrots caramelized and the leafies wilted, I add garlic to the sauté. Once that’s good, in goes low sodium chicken broth. Also into that goes miso, gochujang, fish sauce, oyster sauce, soy sauce, rice vinegar, and water. Simmer, the longer the better. At some point I add diced chicken that I marinated in soy sauce.

The noodles I cook separately, and I also soft boil eggs and marinate them in water, soy sauce, and rice vinegar.

The second time I added extra salt, the broth was low sodium. I definitely need to taste it next time before adding any. It wasn’t insane, but was just a tad too salty.


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Ziiiilch, let’s get down with some of this.

Sno wrote: ↑Fri Mar 02, 2018 1:39 pm Instapots reporting “minor property damage.”

https://www.today.com/food/instant-pot- ... d_td_fb_ma

Desertbreh wrote: ↑Fri Mar 02, 2018 2:51 pm

Sno wrote: ↑Fri Mar 02, 2018 1:39 pm Instapots reporting “minor property damage.”

https://www.today.com/food/instant-pot- ... d_td_fb_ma

This instapot thing is a fad. These things will litter the shelves of Goodwill stores in short order.