Quarantine Cooking

[caleb]

Those look deeply decadent!

A dozen rolls fit in the pan, and there are only two of us in this house. I have a feeling this will not end well.

[Sbti]

A dozen rolls fit in the pan, and there are only two of us in this house. I have a feeling this will not end well.

Looks good! The quarantine 15.

[mnoble485]

I would end up comatose in a sugar and bacon induced stupefied state if that was put before me.

Looks great!

Mike

[caleb]

I would end up comatose in a sugar and bacon induced stupefied state if that was put before me.

Looks great!

Mike

It takes awhile, but eventually you build up a tolerance. #practicemakesperfect

[robin3mj]

Forgot to take a picture of yesterday's brisket, but I followed the Franklin BBQ book's recipe as closely as I could and it was tremendous.

Here is today's lunch: tacos with leftover brisket and baby bok choy sauteed in sesame oil, soy and a korean sauce, topped with baby cuke slices and sriracha.



IMG_8530.jpg

[COVRTDESIGN]

Ramen Katsu-01.jpg

Hakata ramen katsu sando.
Basically ramen on a katsu sandwich.
Chashu pork made traditionally, braised in water, soy sauce, ginger, sugar and onion for 4 hours. It is the fried as a traditional katsu. The egg is a 7 minute egg that has been soaked for 48 hours in soy sauce, mirin and water.
Using homemade hokkaido milk bread place one tbsp of Dijon mustard and on the other slice, one tbsp tonkatsu sauce. Top with cabbage, slice with a very sharp knife, and ENJOY!
YouTube recipe will be up next week for this recipe.
21h

[COVRTDESIGN]

New video up on the Kuidaore Kitchen Youtube page for Japanese Beef Curry.

Detailed recipe to follow on the website.

[AngryScientist]

Worth a cross post from the rides thread:

I've been killing it in the backyard pizza grill lately. i can get the temp to just over at around 850-875 and blast fire the pizzas to perfection. My lovely wife has really nailed the dough recipe after many years of refining, i think it's optimized for this style of cooking. so good!

[rydesteel]

I've missed a couple meals I think. Grilled Pork Chop and Grilled Cabbage with bacon and my Signature Hot Sauce

[rydesteel]

Growing up Grandma made this Rhubarb Casserole, I'd spend the summer living with them and would ask her to make the Good Stuff, and she would..and it was. The Nutmeg is my addition.




Add a little heavy cream over the Top to make it over the top.
Thanks Grandma.

[Wisco]

Missing my parents in this long separation, so wife and I made a full blown Grandma Special South Indian Dosa feast with a "wet" potato bhaji and green bean poriyal and coriander leaf chutney


[url=https://flic.kr/p/2j3bbCq]

[url=https://flic.kr/p/2j39DLb]

[caleb]

The Great Quarantine Bakeoff must be winding down, because this morning our Whole Foods order showed up with this:




And earlier this week a box showed up full of spiciness, so now we're nothing but trouble and heartburn.

[guido]

Can't wait to see how this turns out...

[Too Tall]

New video up on the Kuidaore Kitchen Youtube page for Japanese Beef Curry.

Detailed recipe to follow on the website.

That's just excellent. Sinistral cooks get it done, we can hang.
@Wisco you have got to teach me how to make your Dosa batter. The closest I've come to this is a 12 hr. fermentation but something is missing.

[Wisco]

@TooTall, the closest thing I have seen to my Grandma recipe is how Sohla, from the Bon Appetit kitchen, shows in this recently posted video.

I used whatever Basmati rice and husked Urud Daal we had in the pantry along with fenugreek seeds. Any/all of which are easily available at most decent Asian markets. As the American born child of south Indian immigrants, this is my "soul food".

[COVRTDESIGN]

@TooTall, the closest thing I have seen to my Grandma recipe is how Sohla, from the Bon Appetit kitchen, shows in this recently posted video.

I used whatever Basmati rice and husked Urud Daal we had in the pantry along with fenugreek seeds. Any/all of which are easily available at most decent Asian markets. As the American born child of south Indian immigrants, this is my "soul food".

Anything with Brad in it, is a good video. I got to do a video with Brad right before the quarantine started. Looking forward to it showing soon!!

[COVRTDESIGN]

That's just excellent. Sinistral cooks get it done, we can hang.
@Wisco you have got to teach me how to make your Dosa batter. The closest I've come to this is a 12 hr. fermentation but something is missing.

We definitely need to hang when this is all over. We need to get a ride and cook weekend with all the V salon members one day. I have way too many ideas for it!

[robin3mj]

Went to put some lamb shanks in the sous vide on Tuesday night, and the best recipe I found calls for a 48-hour cook, so dinner is happening tonight instead.

[Too Tall]

We definitely need to hang when this is all over. We need to get a ride and cook weekend with all the V salon members one day. I have way too many ideas for it!

Done and done. Count on it.

Wisco THAT is what I needed. Hanging with my Mumbai neighbors is how I learned to make decent dal. It is the order of things and little details that make all the difference. Excellent video. Brad is a nut in a good way. Now I know what a proper fermentation looks like.

[Wisco]

Done and done. Count on it.

Wisco THAT is what I needed. Hanging with my Mumbai neighbors is how I learned to make decent dal. It is the order of things and little details that make all the difference. Excellent video. Brad is a nut in a good way. Now I know what a proper fermentation looks like.

You're spot on... it's the little things that make the difference and I only know some of them from cooking with my maternal Grandmother when she was still alive and living with my parents here in the US.

Personal note - my family is Konkan largely from a village near Mangalore, but my mother's side has lot's of Maharashtran blood and she went to college in Mumbai. Your idea of Indian food sounds close to mine... as I can take or leave butter chicken and the other dreck often found on your basic Indian restaurant buffet.