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Old 01.30.2020, 01:14 PM   #1561
Bytor Peltor
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On the way home from school, my daughter picked up Tamale King : )

Tamales covered in chili, queso and onions

 
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Old 01.30.2020, 01:25 PM   #1562
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Quote:
Originally Posted by Bytor Peltor
On the way home from school, my daughter picked up Tamale King : )

Tamales covered in chili, queso and onions

 
illegal? shithole country? bad hombre food? build the wall? children in cages? which one is your favorite one?
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Old 02.03.2020, 03:47 PM   #1563
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Made in Turkey, but is not made from real live llamas
And it's very similar to what we used to call Negrokisses. For some reason a couple of years ago that product changed its name.
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Old 02.14.2020, 02:12 PM   #1564
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Happy Valentines Day y'all!


 


i'm in love. he's a youtoube star and everything, but i think it could work.
https://www.youtube.com/watch?v=DpK6vo4_sX4


i wish i was japanese.
Seriously, that dude has awesome technique concerning everything marine.

Oh Franz Joseph, couldn't you at least keep some of our coastal territory?
Tu Felix...


ps.
i slowly braised the pork heart in red wine - beef broth for about 2h.
thinly cut and roasted with cime di rapa, garlic, lemon cest and peperoncini
served with fresh Papardelle and pecorino
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Old 02.14.2020, 02:55 PM   #1565
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A Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's asses
surprisingly,
this was the best selling dish so far this year:

 


'Blunznhendl' chicken stuffed with black pudding:

-roast blood sausage (when soft, add red wine)
let cool down, add grated apples, majoran, and white bread

- stuff it into the chicken ('subkultan' = between skin and flesh)
- salt it, add thyme, olive oil, and orange cest

cool it and let marinate for a day or two

heat the oven to 160C and put in for about 10 minutes, drop temperature to 120C and keep it in till it's nearly done (toothpick test). before serving, put it under the grill to get crispy skin and stuffing.

i serve it with grilled herb-polenta, kale and port wine sauce
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Old 02.14.2020, 03:23 PM   #1566
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A Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's asses
also started to make ice cream.
bought an old vertical-one from the 70ies:


 


That's a big turd of plum-mezcal sorbeto.
Patisserie sucks - fussy idiots with their fancy micro spoons.
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Old 02.14.2020, 03:34 PM   #1567
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!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses
oh man, damn, all of that looks and sounds glorious. i can see you making huge progress over the years.

when you’re rich and famous and on tv i’ll point at your picture and tell others “i knew him when he used to jump the turnstile!”
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Old 02.14.2020, 03:39 PM   #1568
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A Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's asses
deal. i'll tell them your the one who fell into the sauerkrauttopf.
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Old 02.14.2020, 03:41 PM   #1569
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like oblix
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Old 02.14.2020, 03:41 PM   #1570
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but seriously congrats, this is next level
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Old 02.14.2020, 04:07 PM   #1571
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Thanks man. It does tend towards crazy crazy, but i wouldn't know any other scheme to to rob the rich and let me pay my bills.
Hope you're doing fine aswell!

This is cool too:
https://www.youtube.com/watch?v=zWLsUrE8nrA
it's so relaxing
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Old 02.15.2020, 09:15 PM   #1572
Bytor Peltor
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Bytor Peltor kicks all y'all's assesBytor Peltor kicks all y'all's assesBytor Peltor kicks all y'all's assesBytor Peltor kicks all y'all's assesBytor Peltor kicks all y'all's assesBytor Peltor kicks all y'all's assesBytor Peltor kicks all y'all's assesBytor Peltor kicks all y'all's assesBytor Peltor kicks all y'all's assesBytor Peltor kicks all y'all's assesBytor Peltor kicks all y'all's asses
The first crawfish of the season was such a treat! Ate them outside on our porch with two of our daughters and a friend. Each one of us knocking out about 5lbs : )

 
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Old 02.17.2020, 03:08 AM   #1573
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A Thousand Threads, I knew you were a cook but damn, that shit you posted was really indeed next level!

I start to relate to this topic, as, being so fucking bored here in Zrich especially on weekends, I started to learn how to cook. I'm only starting with basic stuff (now I'm a bit obsessed about Chinese cuisine, various kinds of stir fry etc.), to my surprise, it's a lot of fun.



Can you tell me in what restaurant you work, so that I can come and feast the next time I'm in Vienna?
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Old 02.17.2020, 02:46 PM   #1574
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chicken breasts and mixed veggies
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Old 02.29.2020, 07:55 PM   #1575
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Bytor Peltor kicks all y'all's assesBytor Peltor kicks all y'all's assesBytor Peltor kicks all y'all's assesBytor Peltor kicks all y'all's assesBytor Peltor kicks all y'all's assesBytor Peltor kicks all y'all's assesBytor Peltor kicks all y'all's assesBytor Peltor kicks all y'all's assesBytor Peltor kicks all y'all's assesBytor Peltor kicks all y'all's assesBytor Peltor kicks all y'all's asses
Shrimp ravioli
 
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Old 03.20.2020, 11:09 AM   #1576
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isolation food #1

 


bergamot-chickenbreast with sauted cyster mushrooms, radish-corn-salat, and rice

- marinate chicken breasts with bergamot-cest, fenel seeds, olive oil, dijon, salt and crushed bay leaves. cool and rest for 24h min.


- put chickenbreast in the oven at 130C for about 15-20mins. after that take them out and heat up the oven to max.



-meanwhile saute the cyster mushrooms at medium heat untill they start to sweat, add butter, salt and garlic. deglaze with chicken broth. reduce for about as long as it takes you to...
- marinate the radish corn salad with bergamot-juice, olive oil, pepper, linseed and vinegar


- put chicken back in super hot oven until skin is super crispy and forms bubbles.
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Old 03.20.2020, 12:30 PM   #1577
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!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses
Quote:
Originally Posted by A Thousand Threads
isolation food #1

 


bergamot-chickenbreast with sauted cyster mushrooms, radish-corn-salat, and rice

- marinate chicken breasts with bergamot-cest, fenel seeds, olive oil, dijon, salt and crushed bay leaves. cool and rest for 24h min.


- put chickenbreast in the oven at 130C for about 15-20mins. after that take them out and heat up the oven to max.



-meanwhile saute the cyster mushrooms at medium heat untill they start to sweat, add butter, salt and garlic. deglaze with chicken broth. reduce for about as long as it takes you to...
- marinate the radish corn salad with bergamot-juice, olive oil, pepper, linseed and vinegar


- put chicken back in super hot oven until skin is super crispy and forms bubbles.


poor poor prisoner!

dammit man. that’s just too glorious. it’s the confluence of art & porn.
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Old 03.20.2020, 05:24 PM   #1578
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Xtianos y Moros! Homemade sofrito, ham hocks from Ottos in PDX


 
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Old 03.21.2020, 03:13 PM   #1579
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A Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's assesA Thousand Threads kicks all y'all's asses
^^looking good! have no idea what a PDX or Otto is, must be a thing though.

isolation food #2

so today i went to the butcher because I was out of bones for stocks. I didn't have much money with me because i forgot that he doesn't take cards. So i just ordered beef and pork bones and he says: "well boy, you need something to chew on, how many are you guys?" "Four", i say and he hands me four thick pieces of dry aged fillets. for free.

Since i basically only buy groceries in small shops and mostly know the people who run it, i'm kinda used to get some extra free stuff...
but something like this never happened to me.
Such a nice butcher.
Thinking about bringing him a cake next time i visit. or sauerkraut.

look at it:

 


I'm not really a steak guy, but here's what i did today...




Steak with herbs-orange crust, potato-celery gratin and fenel-gin salat

 


-cook up whipped cream together with thyme, rosmarin and salt (liquid should taste just a little bit too salty) . pour over thinly sliced potatos and celery - layer by layer, always press the vegetables a bit then next layer.
-put in oven at 150C for an hour

-meahnwhile take out the fillets and rub them in finely cut or grounded thyme, rosmarin, orange cest, corianderseeds, juniper, bay leaves

- marinate thinly cut fenel with roasted fenelseeds, fenel-green, shallots, orange-juice, gin (i usually use Pastis or something alike, but gin works surprisingly well too) and salt

-after about an hour, the gratin should be nicely tanned, reduce the oven to 80C
-roast meat over high heat and put in oven at 80C. Had mine in for about 40min... depends on the size of the pecker.
-take out. let rest for a bit. throw on the plate. dive in.

what a nice butcher.
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Old 03.21.2020, 03:47 PM   #1580
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!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses!@#$%! kicks all y'all's asses
Quote:
Originally Posted by A Thousand Threads
^^looking good! have no idea what a PDX or Otto is, must be a thing though.

isolation food #2

so today i went to the butcher because I was out of bones for stocks. I didn't have much money with me because i forgot that he doesn't take cards. So i just ordered beef and pork bones and he says: "well boy, you need something to chew on, how many are you guys?" "Four", i say and he hands me four thick pieces of dry aged fillets. for free.

Since i basically only buy groceries in small shops and mostly know the people who run it, i'm kinda used to get some extra free stuff...
but something like this never happened to me.
Such a nice butcher.
Thinking about bringing him a cake next time i visit. or sauerkraut.

look at it:

 


I'm not really a steak guy, but here's what i did today...




Steak with herbs-orange crust, potato-celery gratin and fenel-gin salat

 


-cook up whipped cream together with thyme, rosmarin and salt (liquid should taste just a little bit too salty) . pour over thinly sliced potatos and celery - layer by layer, always press the vegetables a bit then next layer.
-put in oven at 150C for an hour

-meahnwhile take out the fillets and rub them in finely cut or grounded thyme, rosmarin, orange cest, corianderseeds, juniper, bay leaves

- marinate thinly cut fenel with roasted fenelseeds, fenel-green, shallots, orange-juice, gin (i usually use Pastis or something alike, but gin works surprisingly well too) and salt

-after about an hour, the gratin should be nicely tanned, reduce the oven to 80C
-roast meat over high heat and put in oven at 80C. Had mine in for about 40min... depends on the size of the pecker.
-take out. let rest for a bit. throw on the plate. dive in.

what a nice butcher.

 

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