The Official Food Thread
- Thread starter AllShallFall
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TechnicalBarbarity
Poser Disposer
... mmmmmm, that looks so good. :drooling:
I've got a pork sirloin tip roast in the freezer that im about to pull out for tomorrow. I have no idea what to do with it.
Any suggestions?
I've got a pork sirloin tip roast in the freezer that im about to pull out for tomorrow. I have no idea what to do with it.
Any suggestions?
TechnicalBarbarity
Poser Disposer
Serjeant Grumbles
Active Member
- Mar 20, 2005
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Well, I'm afraid I've never cooked that kind of meat. But this recipe looks good: http://www.mygourmetconnection.com/...-herb-crusted-boneless-pork-sirloin-roast.php
You can't go wrong with garlic.
You can't go wrong with garlic.
TechnicalBarbarity
Poser Disposer
I already got started with this one:
http://www.kalynskitchen.com/2013/02/slow-cooker-pork-roast-balsamic-onions.html
and I added a nice amount of "granulated california garlic". The only problem is that i dont have any "beef stock" or anything similar. What would be a good substitute for the stock? I'm using a crock-pot.
http://www.kalynskitchen.com/2013/02/slow-cooker-pork-roast-balsamic-onions.html
and I added a nice amount of "granulated california garlic". The only problem is that i dont have any "beef stock" or anything similar. What would be a good substitute for the stock? I'm using a crock-pot.
Serjeant Grumbles
Active Member
- Mar 20, 2005
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SWAT
Nothing but Metal!
Made some homemade Mayonnaise, I went through 3 attempts using all of my good oil, not until my 4th attempt at which I used the cheapo oil did I finally make some. The problem I found is that most ingredients use just a little to much oil and not enough egg yolk, which makes the mayo oily.
Anyway, it tastes great, and I'm looking forward to making it again with some good oils, I've heard peanut oil is the best to use, even over olive oil. I'll experiment and see.
Just from my taste test tonight (I'll be making some sandwiches with it tomorrow) I can already tell it's WAY better than store bought.
This is a link to the method I used, make sure to use 3/4 cup of oil not the 1 cup they say in the video:
Anyway, it tastes great, and I'm looking forward to making it again with some good oils, I've heard peanut oil is the best to use, even over olive oil. I'll experiment and see.
Just from my taste test tonight (I'll be making some sandwiches with it tomorrow) I can already tell it's WAY better than store bought.
This is a link to the method I used, make sure to use 3/4 cup of oil not the 1 cup they say in the video:
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SWAT
Nothing but Metal!
I went ahead and tried that out. It was very good! Thanks for the tip, although I kept the olives, pizza just isn't pizza to me without them.
Fresh out of the oven:
http://postimg.org/image/js31qmilx/
Sliced and plated:
http://postimg.org/image/6p7f7csdx/
SWAT
Nothing but Metal!
Philly Cheese Steak:
Chopped up some red and green bell pepper, with a chopped white onion.
Cooked them in some oil for about 2 minutes.
Added in the beef, till cooked thoroughly
Placed bread on a clean baking sheet then topped with the beef, peppers and onions.
Placed some swiss cheese and provolone.
Put in broiler for about 2-3 minutes until cheese is melted and outside of bread is crispy.
1 word - Yum! =)
Chopped up some red and green bell pepper, with a chopped white onion.
Cooked them in some oil for about 2 minutes.
Added in the beef, till cooked thoroughly
Placed bread on a clean baking sheet then topped with the beef, peppers and onions.
Placed some swiss cheese and provolone.
Put in broiler for about 2-3 minutes until cheese is melted and outside of bread is crispy.
1 word - Yum! =)
Funerary_Doom
My head is bloody, but unbowed.
Made an awesome sugarless berry pie with apples last night. Used honey and concentrated grape juice. Here's the story.
So here's the crust from scratch:
Here's the good stuff in it. I couldn't stop eating that sauce.
the top layer on top of it.
and this is literally how much i ate of it.
So here's the crust from scratch:
Here's the good stuff in it. I couldn't stop eating that sauce.
the top layer on top of it.
and this is literally how much i ate of it.
Serjeant Grumbles
Active Member
- Mar 20, 2005
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Funerary_Doom
My head is bloody, but unbowed.
SWAT
Nothing but Metal!
Looks good!
I'm making a cheesecake tonight, I hope it turns out to be half as good as that pie looks!
*Edit: Did you take those pictures upside down?
I'm making a cheesecake tonight, I hope it turns out to be half as good as that pie looks!
*Edit: Did you take those pictures upside down?
SWAT
Nothing but Metal!
Cheesecake turned out pretty good, my first time making it can't wait to have a slice tomorrow with some homemade strawberry sauce.
Funerary_Doom
My head is bloody, but unbowed.
Swat: on my phone it shows upside down but on the computer it's the right side. Idk what goes on.
I want to see inside the cheesecake!
I want to see inside the cheesecake!
SWAT
Nothing but Metal!
I brought the pie over to my friends place and between me and all his family we devoured it, I didn't take any pictures of the inside =(
It did taste pretty good though!
SWAT
Nothing but Metal!
This is one of the better lunches I've had in a long time.
Homemade Baguette with some roast beef I made the night before, homemade Mayonnaise, some Dijon mustard, and a side of homemade cottage fries. All in all everything tasted very good.
Homemade Baguette with some roast beef I made the night before, homemade Mayonnaise, some Dijon mustard, and a side of homemade cottage fries. All in all everything tasted very good.
SWAT
Nothing but Metal!
I wanted to make a nice budget meal with steak.
This is just a cheapo chuck steak for a few bucks I cooked this on a hot skillet, near the end I added in a knob of butter with some fresh thyme.
This is just a cheapo chuck steak for a few bucks I cooked this on a hot skillet, near the end I added in a knob of butter with some fresh thyme.
damnromulans
Klingons do not faint
Not a good photo but I cooked Korean food for PP on Thursday. Bulgogi (marinated beef) and japchae (sweet potato noodles with veg), super easy to make
~Neurotica
perfectly insane
- Mar 27, 2006
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i've been far from being original today with this, yet I needed a dose of some french fries... The only thing about food in Europe i will never get is their passion for half raw meat. They asked me how I want the steak to be cooked and I asked for "medium". Well, the meat was barely cooked and everybody seemed to be happy about it, I asked to cook it more, as only the look of it was making me sick. How can anyone possibly enjoy that?
how do you like your steaks?
