or Connect
Styleforum › Forums › Men's Style › Streetwear and Denim › Random food thoughts - Street edition
New Posts  All Forums:Forum Nav:

Random food thoughts - Street edition - Page 43

post #631 of 797
Quote:
Originally Posted by brad-t View Post

wow @ making me feel bad for guy fieri

I kind of felt bad as well. I mean it was funny and practically everything I've read about him is that he really is an insufferable ass… but he was obviously embarrassed and humiliated and the chick was SO loud it was echoing in that area where the escalators are just about everyone turned to look at him. Yeah, but still funny!
post #632 of 797

A relative from the US took out the family + my grandparents to Ulriksdal yesterday (really nice Swedish restaurant/inn built next to one of the worlds oldest still standing opera-house)

 

Chocolate mousse with a berry sorbet on top of crumbled chocolate cake, topped with caramel sauce, cashews and blueberries


Edited by kindofyoung - 8/8/15 at 7:15am
post #633 of 797


Momofuku sous vide short-ribs. Recipe here. Upped the Sous vide time to 72 hours (because why not?), no pickled carrot and daikon and i decided to sprinkle with some chopped scallions.

Next time (which will be soon, as I have 2 other pieces done SVing) i'm going to serve it with some ssamjang, kimchi and rice in a more classic Korean bbq style. Other than that, I bow to David Chang's genius smile.gif.
post #634 of 797

This is interesting. I'd like to try it one day.

 

post #635 of 797

I've basically given up on fashion until it cools down in like.. December, so I've just been doing food stuff lately. Bought a hunk of pork shoulder earlier and decided to do a chinese version of carnitas late last night. Turned out pretty well actually, honestly can't remember exactly what/how much I put in, but it was some combination of five spice, star anise, korean (?) chilis, ginger, garlic, etc. The usual suspects + the leftover liquid from the last time I made chashu.

 

 

I just threw it on a slab of rice with the bottom crisped up on a pan. Didn't wanna fry both sides cause I liked the crunchy-soft-crunchy textures with the rice and pork but it didn't have enough structural integrity to be finger food :( Tasted pretty good though. Anyone got any other ideas? Still have plenty of it left to experiment with lol

post #636 of 797

Any recs for good starter coookware?

post #637 of 797
@magicalporks Looks great! If you're comfortable with baking, you can make mantou. Alternatively, I've used spring roll wraps for finger food which worked quite well, especially with some sliced cucumber for some extra crunch... I've been meaning to try something like what you did with sticky zongzi rice, though that seems more fitting for a main dish.

@coolron A skillet is really all you need to start off, I actually lived off a single skillet for almost three years before getting more cookware. I have two skillets, a cast iron one for steak, etc., and a lightweight teflon coated one for no-nonsense stuff like eggs. Beyond that, in order of necessity, I'd say saucepan, wok, and slow cooker. Anything beyond that would be more specialized.
post #638 of 797

@VitaTimH I probably should've phrased it better, any specific brands you recommend? Probably looking to pick up a skillet, saucepan and pot.

post #639 of 797
Get a dutch oven from lodge so you can make bread smile.gif
post #640 of 797

Quote:

Originally Posted by VitaTimH View Post

@magicalporks Looks great! If you're comfortable with baking, you can make mantou. Alternatively, I've used spring roll wraps for finger food which worked quite well, especially with some sliced cucumber for some extra crunch... I've been meaning to try something like what you did with sticky zongzi rice, though that seems more fitting for a main dish.

@coolron A skillet is really all you need to start off, I actually lived off a single skillet for almost three years before getting more cookware. I have two skillets, a cast iron one for steak, etc., and a lightweight teflon coated one for no-nonsense stuff like eggs. Beyond that, in order of necessity, I'd say saucepan, wok, and slow cooker. Anything beyond that would be more specialized.

 

I'm usually completely useless when it comes to baking because I'm impatient and hate measuring things, but spring roll wraps might be fun to try. I actually tried it again the next day with some short grain rice that I didn't bother to wash and it turned out a lot better so I imagine sticky rice would work well too!


Edited by magicalporks - 9/19/15 at 4:20pm
post #641 of 797

I was wondering why my coffee had a slightly odd flavor to it. Turns out I forgot to remove the oolong tea bag from before. I could've sworn I took it out though! What kinda genjutsu is this?!

post #642 of 797
Stuff the gf and I made recently:

BBQ Brisket



72 Hour Short Ribs with Red Wine and Mushroom Pan Sauce



Hommeade Linguine alla Bottarga



Homemade Mushroom Ravioli



Breakfast Bipimbap

post #643 of 797
post #644 of 797
Hahaha that vid was awesome! Doesn't hurt that she's quite cute too.

Also, Popeyes.
post #645 of 797
^ That was funnier than I expected… Cube is hilarious getting blazed in the back seat with that chick.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Streetwear and Denim
Styleforum › Forums › Men's Style › Streetwear and Denim › Random food thoughts - Street edition