The Official What's Cooking Thread [Food Porn]

[NASH]

Looks delicious guys!!

I gave the 3 lb beast a HARD sear....

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Two of us failed to finish it

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[JohnnyMac]

That looks fucking amazing.....

[canuck]

^ No kidding eh? Greg, you are the absolute fawking king when it comes to pictures of beef!

[gm-]

Taco pizza, pizza with salsa, ground beef with cumin and chilli, red peppers, monterey jack and fresh jalapenos. Baked at 500°F on a pizza stone

[NASH]

That pie looks great!



Tom Yum

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[mr x]

The soup was tasty. Thanks!

[HPhunter]

Very much so, thanks for the hospitality.

[NASH]

More than welcome gentlemen

[GAM]

Very much so, thanks for the hospitality.

I have 2 keg tops for you next time your arround.

Sandy

[Dirt Chicken]

And i have one for you also!

Sent from my SGH-T989D using Tapatalk 2

[NASH]

3 1/2 lb rack o short ribs

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[Jimmy]

Jesus. Those look fantastic.

[canuck]

Greg, that Tom Yum looks delicious! Care to post your recipe for it? And those freakin' ribs.........

Jon, that that taco pizza looks amazing!

[Jimmy]

Taco Casserole - it uses nacho chips as the base layer

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[HappyHopper]

3 1/2 lb rack o short ribs

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How please! I need to make those I'm been scared to attempt beef ribs

[LeafMan66_67]

Greg - Awesome looking ribs!

Jimmy - Taco casserole looks great!

[gm-]

Argh, all those t-bones!

Need to buy some steak and bring out the bbq!

[NASH]

3 1/2 lb rack o short ribs

How please! I need to make those I'm been scared to attempt beef ribs

I asked for a rack o shortribs in Pete's on Dresden Row, at the meat counter, they're $4/lb. Seasoned them and smoked them for about 5 1/2 hrs @ ~275 F until they were very tender. Pretty straightforward. If I were doing them on a non-ceramic grill/smoker I'd likely foil them with some jus after the first 3 hours so they don't dry out

[NASH]

Greg, that Tom Yum looks delicious! Care to post your recipe for it? And those freakin' ribs.........

Jon, that that taco pizza looks amazing!

Hmmm well, I haven't really written anything down for it but it's fairly fast and easy to make.

I start with about 3 L of stock, couple stalks of lemongrass, 3 or 4 HEAPING tsp of Red Thai Curry paste to taste, a good chunk of ginger grated or julienned, bring the heat with chili peppers or crushed dried chilies, 4 - 6 green onions, 6 or 8 cloves of garlic minced, 2 or 3 tbsp of fish sauce, 6 or 8 oz of salmon cubed, a dozen clams, 8 or 10 shrimp, meat off a 1 lb lobster, 8 or 10 scallops, a couple heads of baby bok choy, 8 or 10 kaffir lime leaves, juice of 3 or 4 limes, a big old fist full of cilantro to be added at serving. love the bean sprouts so I usually add a couple handfuls. This time I also added a can of coconut milk but I usually don't, it's excellent both ways but the milk really changes it a lot. Basically use just about any seafood you want, and switch up the veggies too.


The recipes below mostly use water as a base, I usually make a fish or lobster stock for more flavour but have used chicken stock or just water with good success. These recipes look decent and should put you in the ballpark of holy fucking delicious Thai food Batman!

http://thaifood.about.com/od/thaisnacks ... -Talay.htm" onclick="window.open(this.href);return false;

http://www.templeofthai.com/recipes/tom_yum_taleh.php" onclick="window.open(this.href);return false;

http://www.joysthaifood.com/spicy/tom-y ... -pla-meuk/" onclick="window.open(this.href);return false;

[RubberToe]

I make tom yum as well and I find that leeks kick ass in it. Since they are tough I add them near the begining. Tomato is good too, added near the end. +1million on the cilantro, that really tops it off.

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[canuck]

Time to start supper.

[Tony L]

You sure you have enough there Shane.

[canuck]

You sure you have enough there Shane.

LOL, no kidding Tony. I ended up with enough to feed my entire fawking neihbourhood.

My first attempt at making wontons.

[mr x]

[RubberToe]

Shane, that's awesome.

Sent from the brew timer.