Recent comments in /f/food
haughtshot7 OP t1_j26dpef wrote
Reply to comment by _KingOfSnake in [Homemade] Club Sandwich by haughtshot7
thanks!! we've had it forever, it's one of my fav decorations!
haughtshot7 OP t1_j26do68 wrote
Reply to comment by W_Edwards_Deming in [Homemade] Club Sandwich by haughtshot7
that's the highest of compliments!
Jimbodoomface t1_j26dhbe wrote
Everybody ssshhh. That salmon is trying to sleep.
Sci-FantasyIsMyJam t1_j26desj wrote
Reply to comment by predictably_complex in [Homemade] Salmon on a bed of rice and vegetables by predictably_complex
If you like the crispy skin on your salmon, you can also air dry it in your fridge, uncovered, for about an hour before cooking to help reduce moisture so you ca and get a a delicious crispy skin (which is the best part of salmon, at least in my opinion)
NeoGh0st OP t1_j26d4ec wrote
Reply to comment by popperinthere in [homemade] Deep fried olives stuffed with blue cheese and anchovy paste. by NeoGh0st
Give it a shot, all the flavors together really create something special. Fried in canola oil, dredged in flour/egg/Italian breadcrumbs.
NeoGh0st OP t1_j26czxp wrote
Reply to comment by SLawrence434 in [homemade] Deep fried olives stuffed with blue cheese and anchovy paste. by NeoGh0st
Posted above!
Backforthepeople t1_j26cl88 wrote
As a prof chef I’d say that fish looks damn good!! Salmon in all forms is amazing. And over rice or risotto is one of my favorites! One of my old head chefs always told us to plate skin side up though so that the moisture underneath didn’t mess with the crispness of the skin, though. I always found that less aesthetic but texture wise damn he was right. All around great work!
TehTabi t1_j26cguz wrote
Probably echoing comments in here about overcooked veg, but I find that salmon and pickled vegetables go well together. They retain some crunch and have a tang that works well with the rice and protein. You can even steam them to temp and they’ll still taste great.
Im sure you can pickle peas and onions and shallot; but there are also other options like mustard greens.
Alternatively, if you want to stick with onions and peas, a simple ‘steam and sauté’ is all that’s really needed for a relatively simple meal.
Humvee13 t1_j26cfsg wrote
Reply to [Homemade] Blueberry Loaf with Lemon Curd by shad0wing
That dude from “Casino” approves
stink_finger_master t1_j26c9bb wrote
That looks a lot like weinerschnitzel chili (in a very good way)
JUYED-AWK-YACC t1_j26bjyo wrote
Reply to comment by Cognitive-Shadow in [homemade] Ethiopian fermented sour flatbread with beef stew, steak stew and potato stew by Ensyfair
It's just normal food, millions of people eat it.
[deleted] t1_j26bdle wrote
Reply to My crispiest pork belly ever! [homemade] by SliceFactor
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Idris__ t1_j26baqb wrote
I am Breton myself, this brings tears to my eyes as I am currently living in UK, I hope you enjoyed it my friend 😊
turdpimpin t1_j26b408 wrote
Reply to [homemade] Ethiopian fermented sour flatbread with beef stew, steak stew and potato stew by Ensyfair
I love Ethiopian food!! Injera that’s soaked up the juices from the meat….🤤
Tsargentjr t1_j26b0l1 wrote
Reply to [homemade] fondant potatoes by duende_hunter_2000
Does one type of potato work better? Yukon gold? Russet?
Inevitable_Form6424 t1_j26ayzh wrote
Reply to [Homemade] Blueberry Loaf with Lemon Curd by shad0wing
I’ve had COVID all week and most food sounds awful to me right now. But scrolling by this, there is nothing I would rather eat right now 🤤🫐
cerberus00 t1_j26aqq9 wrote
Reply to comment by PI_Dude in [homemade] Ethiopian fermented sour flatbread with beef stew, steak stew and potato stew by Ensyfair
Not sure, personally it's way too sour for me.
pati0 t1_j26aqic wrote
Reply to [Homemade] Cheese by 5ittingduck
Cheeeeeseus!
GoHomeRoger246 t1_j26ansd wrote
Reply to [pro/chef] chopped cheese by DField118
Are those sauteed bell peppers in the ground beef and chopped tomatoes? Thats a no from me dog.
usingreddithurtsme t1_j26aiha wrote
Reply to [Homemade] Blueberry Loaf with Lemon Curd by shad0wing
That looks amazing.
FlowersForMegatron t1_j26afom wrote
Reply to comment by shad0wing in [Homemade] Blueberry Loaf with Lemon Curd by shad0wing
Look at yours. Look at that. Look at this. There’s nothin’. Look at how many blueberries your muffin has and look at how many mine has. Yours is falling apart, mine has nothing. Like everything else in this place if you don’t do it yourself it never gets done.
literallyamutant t1_j26af6m wrote
Reply to comment by Nickthedick55 in [homemade] Ethiopian fermented sour flatbread with beef stew, steak stew and potato stew by Ensyfair
Definitely recommend! Ethiopian food is very vegetarian/vegan-friendly, but you’ll see lots of chicken, beef, and lamb on the menu, as well. If you’re new to the cuisine, find a place that offers combo plates (usually 3-4 smaller portions of the veg dishes, and 2-3 smaller portions of the meat dishes) and order one veg and one meat, if you eat meat, combo to split with a pal and have enough leftover to take home. You’ll get a good idea of the flavor palette, and definitely make sure you try a dish that’s flavored with berbere.
CodyNorthrup t1_j26ae9c wrote
Reply to [Homemade] Blueberry Loaf with Lemon Curd by shad0wing
I bet its amazing, looks like poison food from zelda
bobear2017 t1_j26abcw wrote
Reply to comment by predictably_complex in [Homemade] Salmon on a bed of rice and vegetables by predictably_complex
Lately I’ve been using an Asian-inspired marinade/sauce for my salmon with sweet red chili sauce, soy sauce, garlic and olive oil. Set the salmon in the marinade for 1-2 hours before cooking (if you have time), sear the salmon in the pan, then heat the remaining marinade and use it as a sauce. It is delish
[deleted] t1_j26drov wrote
Reply to [Homemade] Chili cheddar onion mustard dog by oldschoolskater
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