So my girl took me to an authentic mexican spot and I was finally convinced on corn tortillas.
So I bought a bag of that ground corn flour mixed with the lime but I need a tutorial on how to make them from scratch. Any takers?
Been cooking some mediterranean food lately and made Moussaka (aubergine, minced meat, tomatoes) yesterday.
Curried Chicken. 
Forgot about this thread lol, 2015 my resolution was to cook less and eat out more, I rarely ate outside so I tried to be more adventurous and less stingy with my money lol had lots of great experiences, but yeah still cook dinner at least 3-5 times a week.
Afghan chicken kebab and korma
http://i1137.photobucket.com/albums/n507/zoolander516/2015%20439_zpsshcalfcu.jpg
Spaghetti with mushrooms, garlic, and oil and some habanero butter
http://i1137.photobucket.com/albums/n507/zoolander516/efrf_zpsnbnjwyzg.jpg
Thai shrimp stir fry
http://i1137.photobucket.com/albums/n507/zoolander516/wefrgh_zpsrotmhrg5.jpg
Crispy skin salmon in compound herb butter
http://i1137.photobucket.com/albums/n507/zoolander516/76e_zpsbf64psib.jpg
nigga how u forgot about the thread? i necroāed it like a month ago.
that said i had to learn how to make diy hard candy and ice cream to use my flavor concentrates.
this thread thoā¦
I am looking to cook my first steak, any tips you guys? id like it to be juicy and tender
I wanted to be a chef before changing my career to IT
@āShadow Aceā Step one: Get you a meat thermometer negro!
Anybody here make all their meals for work on Sunday? I make steel cut oats and add yogurt once it cools down (and whatever toppings I feel like putting in). Nothing special but, I thought Iād share for those who want an alternative to McDonaldās every morning.
![[IMG]http://i1030.photobucket.com/albums/y362/sa2yang/Mobile%20Uploads/IMG_20160807_210853043_zpshjuifyv0.jpg](http://s1030.photobucket.com/user/sa2yang/media/Mobile%20Uploads/IMG_20160807_210853043_zpshjuifyv0.jpg.html){kind=link}
![[IMG]http://i1030.photobucket.com/albums/y362/sa2yang/Mobile%20Uploads/IMG_20160808_063717465_zpssj9wwoxf.jpg](http://s1030.photobucket.com/user/sa2yang/media/Mobile%20Uploads/IMG_20160808_063717465_zpssj9wwoxf.jpg.html){kind=link}
Learn to dry age, or just buy dry aged stuff. I sear the outside good then I let it sit on the side for a while. Works for me.
How to cook steak
Via Hillary Rodham Clinton:
White House Special:
Okay, Thanksgiving is upon us. Whoās cooking? Iām actually doing dinner on Friday this year, which is nice because it means an extra day to prep. Future in-laws are coming from out of state, and bringing one of their grandkids (9yo, apparently not getting along with new step family and needs a break).
Got a 12lb free range fresh turkey, going to brine soak it and probably spatchcock it for a high heat roast. Herbed butter rub under the skin, dry herb rub on top.
Might do two gravies this year, one made ahead with unbrined giblets and one made day-of from pan drippings. Brined drippings usually make for a salty gravy, which I like perfectly well, but am cooking for these folks for the first time.
Traditional bread stuffing (straight up Joy of Cooking stuff)- half Italian bread, half pumpernickel. Cooked outside of the bird whether I spatchcock it or not.
Traditional cranberry relish, scratch made a day ahead. Also a can of jellied cranberry sauce on the side just in case anyone feels the need.
Seasoned mashed potatoes. Asparagus roasted in salt and olive oil. Blanched haricot verts and boiled baby carrots. Probably farming a lot of the veg out to my girlfriend to cook.
Popovers, made day of. Would actually like to cook these last because they are amazing hot out of the oven, but only have the one oven to work with.
Tart au citron for desert, made a day ahead. Easy as hell as long as I donāt screw up the piecrust, and usually comes off very impressively.
Assorted cookies made a day ahead. Probably doing traditional chocolate chip. Maybe also peanut butter cookies, and maybe also one of the fancier types out of one of my Italian cookbooks. Will see.
Donāt have a lot of mone yand Iām only cooking for my mom and myself so just a simple 3 meal course:
http://www.foodnetwork.com/recipes/ina-garten/rosemary-roasted-cashews-recipe.html
http://www.foodnetwork.com/recipes/food-network-kitchens/herbed-cornbread.html
I am currently dry aging two ribeye half-racks. I would say that even though this is my first time, it is NOT for a novice. These have been cut by a butcher and therefore still have the āfat capā around them, which I only recently discovered is bad to remove when dry aging. Soā¦ weāll seeā¦ if I can get a couple of good steaks out of it, Iāll be happy. Next time I will know better and will buy a better piece of meat that is more suited to what I wish to use it for.
These are mine and Dibouxās project.
But yeah, people looking to learn how to cook steak, should only be encouraged to buy quality meat, keep the heat high and the cook-time low, and keep the seasoning low. Salt & pepper + maybe some garlic, herbs and/or butter. Thatās fucking it.
:tup:
Omfg so fucking good.
Best turkey ever.
This is why SRK was almost shutdown
Bump.
Iām thinking about trying my hand at making butter chicken. Anyone know a good recipe for that?
Who knew SRK actually had this thread. Gotta start sharing some stuff