Show us your food!

Neptune · Dec 23, 2023

diamondringlover said:
goodness gracious...what is this????? yummmy looking

No joke! It’s a buttery sweet/savory brioche.

monarch64 · Dec 25, 2023

Christmas Eve brunch: waffle + fruit for DD, eggs Maryland (crab cake, egg, hollandaise, home fries) for me.

Neptune · Dec 25, 2023

Peruvian Causa de Pollo

Flæskesteg à la Cantonaise

dk168 · Dec 26, 2023

Yesterday's meal, no room for cheeses!

Canapés

Smoked duck starter

Roast pork main

Pistachio pana cotta dessert

DK

foxinsox · Dec 26, 2023

Today’s leg of lamb before it turned into a juicy burnished lamby delight

.
Not pictured, the 5.3KG(!!! Wtf were we thinking) ham which went for a bath in mustard, cider and brown sugar on the bbq for ~4 hours. We now have at least half of it in the freezer and enough sliced leftovers to feed us the rest of this week.

Daisys and Diamonds · Jan 1, 2024

dk168 said:
REMOVING THE SKIN???!!! Sacrilege in my book!!!

This is my own recipe for BBQ Pulled Pork (Allergens in Bold)

• 2kg of Pork (I like to use shoulder joints, however, loin is fine too, SKIN ON!!!)
• 2 teaspoons ready-made Garlic Paste or freshly chopped Garlic
• 2 teaspoons ready-made Ginger Paste or freshly chopped Ginger
• 1 tablespoon Light Soya Sauce (Soya)
• 2 tablespoons Hoisin Sauce (Wheat, Soya, Sesame)
• 2 tablespoons Tomato Paste
• A dash of Vegetable Oil
• 1 tablespoon Worcestershire Sauce (Barley, Fish)
• 1 tablespoon Sugar
• A large pinch of Chinese 5-Spice Powder
• A large glug of Vodka or Rice Wine
• Chilli Oil with Shrimp (Wheat, Shrimp, Soya, Sesame) or other hot sauce to taste (Optional)
• 1 tablespoon Rice Vinegar
• A dash Hickory Liquid Smoke (Soya) (Optional)
• 2 teaspoons Dried Parsley
• Toasted Sesame Oil and Seeds (Sesame)
• Chopped Spring Onions
• Freshly chopped Parsley
• Salt and freshly ground Black Pepper

There is Chinese 5-Spice powder in the recipe, however, not too much. The secret ingredient is the Liquid Smoke!

When it is cooked low and slow in the oven, 150 degC fan assisted for hours (about 6h+, turning at least once and to check if there is sufficient liquid in the pan), the meat and fat falls apart when being shredded.

I like to pot the leftover shredded meat and fat afterwards - very tasty on toasts, like rillette.

DK

happy new year @dk168

just thought i better give you an update
i used your recepie and it was delicouse
we had it for xmas tea with new potatoes and minted peas

i brought this piece of meat with leftovers in mind so
then for boxing day tea (with crackling)
then in sandwhiches for lunch -the flavour was delicouse cold
and at least another tea before i froze the leftovers
i used minced chillies and it did have a warm buzz with a slight kick

then last night i made a stirfryed rice with it and i'll curry the rest because Gary loves a curry
it had the most beautiful flavour
i will definatly make it again, it worked out very economical
i will try to find liquid smoke (i added a tablespoon of hickory sauce)

no photos because even if i could no way could i make something and plate it up to look like a magazine shoot like everyone else on this thread, even with the good china
but if we had smell-a-vission this would have been a winner

Daisys and Diamonds · Jan 1, 2024

foxinsox said:
Today’s leg of lamb before it turned into a juicy burnished lamby delight .
Not pictured, the 5.3KG(!!! Wtf were we thinking) ham which went for a bath in mustard, cider and brown sugar on the bbq for ~4 hours. We now have at least half of it in the freezer and enough sliced leftovers to feed us the rest of this week.

yum yum

im finally doing my lamb today

Neptune · Jan 14, 2024

Smoked eel tartine with cabbage & habanada pepperocini

Sticky toffee pudding with Mandarin orange sorbet, gianduja, toasted hazelnut, & tangerine

stracci2000 · Jan 19, 2024

New Mexican!
Chicken tacos, enchiladas and my favorite, chile rellenos. With refried beans and Spanish rice.
Served with sopapillas and honey.

Neptune · Jan 23, 2024

Milk sorbet, cocoa macaron, vanilla custard, lemon verbena, & cocoa tuiles

canuk-gal · Jan 23, 2024

stracci2000 said:
New Mexican!
Chicken tacos, enchiladas and my favorite, chile rellenos. With refried beans and Spanish rice.
Served with sopapillas and honey.

oh chile rellenos..your fave also? mmmmmmmmmmmmmmm

stracci2000 · Jan 23, 2024

canuk-gal said:
oh chile rellenos..your fave also? mmmmmmmmmmmmmmm

Yes!
A New Mexican green chile stuffed with cheddar cheese, battered and fried. Then doused with red chile sauce. Very yum!

The heavy use of red and green chilies in New Mexican cuisine differentiates it from Mexican.
People are crazy for chile sauce here, and some like it very hot. But I can only tolerate mild sauce!

Neptune · Jan 23, 2024

Mohinga

jaysonsmom · Jan 24, 2024

I made 2 almost identical lasagnas…except one was low carb….i substituted lasagna noodles with egg wraps. Can you guess which is which?

stracci2000 · Jan 24, 2024

jaysonsmom said:
I made 2 almost identical lasagnas…except one was low carb….i substituted lasagna noodles with egg wraps. Can you guess which is which?

The one with the noodle sticking out!
I've never seen egg wraps....it's like a crepe I think?
how does it compare to noodles in the dish?
Trader Joe's has interesting stuff... There's one very close by......I should go there more often.

jaysonsmom · Jan 24, 2024

stracci2000 said:
The one with the noodle sticking out!
I've never seen egg wraps....it's like a crepe I think?
how does it compare to noodles in the dish?
Trader Joe's has interesting stuff... There's one very close by......I should go there more often.

Ding ding ding! You’re right! The egg wraps are like crepes, and the are comparable to a thin homemade lasagna sheet. Definitely softer and thinner than the store bought ready to bake lasagna sheet. I use 2 egg wraps per layer of lasagna noodle. I think it is a great substitute. I made the low carb one for my uncle who is diabetic. My aunt told me he LOVED it, and was so happy to be eating the something he has not had in years!

canuk-gal · Jan 24, 2024

stracci2000 said:
Yes!
A New Mexican green chile stuffed with cheddar cheese, battered and fried. Then doused with red chile sauce. Very yum!

The heavy use of red and green chilies in New Mexican cuisine differentiates it from Mexican.
People are crazy for chile sauce here, and some like it very hot. But I can only tolerate mild sauce!

it's all YUM to me!