Hey dudes and dudettes and xudes and dudettes, let's have a cookalong thread. Feel free to post your own cooking and whatnot, come hang out and have a beer. In loving memory of the dickered guy and Patti, rip in peace
Tonight I'm making some leek and beer soup. Got my ingredients ready to go!
20 minutes later, nice and soft. However, I realize I have fucked up: I meant to buy yellow onions, but I got goddamn vidalias instead. Should be fine, but not what I wanted
Check his hairy hands dummy in the Photos. He's like a gorilla
Grayson Stewart
Be is taking care of a relative/some personal stuff he will be back next month.
I was considering making a little kimchi last night and posting a fermentation station thread, I might walk up the road to Fiesta and get some Napa cabbage
my only friends are cats and shitposters on Veeky Forums
Kevin Stewart
>Be is taking care of a relative/some personal stuff he will be back next month. oh I thought maybe something else happened
>I was considering making a little kimchi last night and posting a fermentation station thread
chef john just cooked a corned beef (some funny kind like a round or something) in kimchi but I just cant bring myself to stray from the normal boiled everything in water & meat juice meal
stop and shop has flat cuts for like 2$ per pound wich is really good considering their normal price and if you try to buy the deli version it's like 10$
You can prep everything up but yeah it takes 4 days to brine then you gotta marinade it for a month, actually what would probably be for a better thread is doing it all and snapping pics first then doing a step by step next week or next month once I have final product. Usually I do all my mise for it one night, brine it for 4-5 days then add the marinade for a month so it really is a one night project that just takes ten more minutes a week a later.
Might still run up the road and make something but I'm going to Austin for a week tonight so it won't be anything too involved or with any left overs.
John Lee
I do have a recipe for a 'quick pickle' kimchi that goes for a much shorter time (though it might have been a week) if I dig it out and it looks like I can gather everything up in I night I'll probably make that one tonight so it's ready when I get back to Houston
>What do leaks taste like Leeks taste clear and oniony, more like sweet onions, with a more grassy scallion green onion tops flavor. Sometimes there's a hint of garlic there too. Sooo good simmered in chicken stock where they get pretty velvety and soft on the tongue. Yes, they are always needing some sand removal. I like to hold back some of the more fibrous green tops to "frizzled leeks" them with a dusting of flour for some crispy topping or just eating out of hand.
Looks hearty there amigo. Make sure to have some nice toast along with it
Tyler Ward
>In loving memory of the dickered guy and Patti, rip in peace Okay, I only come here intermittently anymore because Veeky Forums is about at the lowest point it's ever been, so I'm vaguely aware that dickered bro has been absent, but is he really gone? What happened?
That's fucking impressive. I am hairy as fuck but I don't grow too much hair on the inner part of my forearms. My back though, I'm in constant fear of a hunter shooting me and turning my back into some kind of rug in his log cabin.
I love cats, and they are the best cooking buddies (except for Francis, RIP), but doggos are much better when you're living in a tent or a car inna woods for a while because you're homeless. Cats always try to get out when you open the door. Dogs will at least behave if you treat them well.
Jacob Walker
Well fuck me. I should have read the thread a little better.
Lincoln Cook
They're like a mild onion. Very, very fragrant, and very good in soups and stews. Give 'em a try, but remember that you need to rinse them out really good, because sand and shit gets caught in between all the layers. There's nothing quite like a leek. They can be used like onions but they have a very distinctive aroma and flavor. They're the best for vegetable soup.
William Rogers
Leaks are very popular in Whales Leak and potatoe soup looks good
Leo Foster
>Blue Moon that stuff is a thousand times better from tap
>what is all beer Weiss beers in general get this treatment because they are by nature thin. Effervescence is very important to their appeal, so when you have a small container, poured into or god forbid fermented in, they lose a lot of appeal. Weiss on tap is only second to Marzens and light lagers in the refreshing category.
Juan Gonzalez
that's patti mayonaise and she's a girl you impostor!
Tyler Cruz
>another dirty catfag attention whore poster just what this place needed
Ryan Hughes
looks good m8
I remember making something with leeks like a decade ago but mabye I sould pick some up for veggie soup or something
Sounds tasty, OP. Veeky Forums needs more threads like this. Here's my contriboot: creole fried porgy and coconut rice with mango & roasted pepper salsa.
thanks OP and thanks dickered patti giblet houston "OP". these cookalong threads and these cattos are a nice constant.
Henry Ortiz
what happen to fml I miss him
Nolan Barnes
Cute, I also like to give my cats a little nibble of meat when I'm cooking. Bacon is their favorite, they smell it and come running to wait patiently outside the kitchen.
My cats come running as soon as they smell chicken cooking
Dominic Edwards
Those mini tigers looks comfy. Hope they are good friends
Julian Thomas
Dinner tonight, chicken hearts over a pilaf and mushrooms sauteed with purple onion and garlic. Was just trying to use up a lot of older stuff in the fridge and turned out pretty well.
i was making a chicken soup today and tossed a piece of raw chicken to my cat. it landed on his back and was stuck there, he was mortified. it was hilarious.
Anthony Perry
I was very opposed to eating offal until one Thanksgiving my buddy had slow-roasted a duck heart in duck fat for hours. I got a third of it, might have been the best meat I ever ate.
Not an expert, but a marinade with some acidity seems to be recommended. 2-3 hours are recommended, but I only did mine for about 45 minutes. I've found that they should be cooked not cooled, but at room temp. Underestimate cooking time.
They're great skewered over coals and since they're cheap as fuck, I bought 3 lbs for something like $2 bucks, if you screw up just try again. These were just sauteed, since I didn't want to start a fire and all I have is pecan wood on me.
Tonight I did green onions, 1 lemon, ground ginger, powdered garlic, soy sauce, sriracha (no bully plz, I just needed something sweet with a touch of spice) and a decent amount of cayenne and a pinch of turmeric.