Tell us what you have cooked lately (that's interesting)

[Tortilla]

Alton’s cast iron steak method works great, especially if you go the science angle and try different times. Be sure to keep the windows open and fire alarm off, though.

Yeah. I love the cast iron method but I’m not allowed to do it anymore after smoking up our kitchen. Even windows open it still filled my kitchen with so much smoke that visibility was a problem.

[ChristienMurawski]

For the quiche…Custard was just six eggs, some heavy cream, milk, salt and pepper. I didn’t have the patience to par-bake the crust, but it still turned out quite tasty.

Yes, but the real question is, did you strain the beaten eggs to remove the chalazae?

-xtien

[TimElhajj]

If it wasn’t for your well know stance on the devil weed, I would think you were constantly stoned while posting from the questions you ask. You make Jpinard on Ambien sound rational.

It’s a gift I have. My wife has mentioned something similar.

[TimElhajj]

Rhubarb. Tim, honestly. Don’t make me come over there.

-xtien

Man, we didn’t’ have rhubarb where I grew up. I had a deprived childhood. Have some pity!

[Brad_Grenz]

Yes, but the real question is, did you strain the beaten eggs to remove the chalazae?

-xtien

This ain’t France, Pierre.

[Dejin]

Made some food today.

That looks amazing interman!

[Damien_Neil]

I’m getting hungry just looking at that rhubarb. I love rhubarb.

[interman]

Thanks, buds. I’m visiting my mom for the summer, so it’s fun using stuff from the garden. Yesterday I went to the library and picked up books on Mexican food, Chinese, Indian, herbs, and spices. First priority will be Mexican, which means tortillas, guacamole, salsa, nachos, quesadillas, flautas, huevos rancheros, etc, all from scratch. To a Norwegian who’s never been to an actual Mexican restaurant this is pretty exciting, haha.

Oh yeah and I’m making some more macarons today. We have a lot of red currants, so that’s probably going to be the filling.

[ChristienMurawski]

Thanks, buds. I’m visiting my mom for the summer, so it’s fun using stuff from the garden. Yesterday I went to the library and picked up books on Mexican food, Chinese, Indian, herbs, and spices. First priority will be Mexican…

Ooh! I like where this is going. I can’t wait to see what you end up doing.

If you haven’t already, check out Rick Bayless’s Mexican Kitchen on your next library trip. I have a soft spot in my heart for that book because it taught me how to make a proper pot of beans (without a night of pre-soaking). I do that almost every week thanks to that book.

-xtien

[CLWheeljack]

Man, we didn’t’ have rhubarb where I grew up. I had a deprived childhood. Have some pity!

Rhubarb is one of the few kinds of regional produce that America supports. People from the Northeast tend to be shocked that other people don’t know what it is.

It’s super sour, so you usually make it into either jam or pastry filling, treatments with a lot of sugar involved. Eat the stems though. The leaves are poison!

[interman]

Ooh! I like where this is going. I can’t wait to see what you end up doing.

If you haven’t already, check out Rick Bayless’s Mexican Kitchen on your next library trip. I have a soft spot in my heart for that book because it taught me how to make a proper pot of beans (without a night of pre-soaking). I do that almost every week thanks to that book.

-xtien

I’m a big fan of Rick Bayless. Discovered him on Top Chef, and now I follow him on twitter. I’ve looked at his books, but no shops around here have been, so I might order them off Amazon at some point.

Here are some more macarons, this time cocoa flavored with red currant + mint filling

[baren]

I know this has been observed before, but your food photography is fabulous, interman. Do you do that professionally?

[interman]

Thanks! It’s really just a hobby. I’ve been into photography for a few years, but ran out of interesting things to shoot. Food photography lets me work with composition, lighting, and all that stuff - plus I get to eat good food.

[Athryn]

I just made some lemon bars, they’re cooling on the counter. I spaced out and sent the lemons down the disposal before getting zest from them, so hopefully they still are lemony enough!

I’ll post some pics later after they’re done done.

[Athryn]

I always feel inadequate compared to interman’s photos, but here’s the best I got before I put them away:

They turned out could but could have been a little bit more lemony. Everything I seem to bake lately comes out too sweet.

[Kaigen]

First, I made a rather unremarkable clafoutis, but I might be saying that because I’m really not that into cherries.

I macerated the cherries in pinot noir instead of the traditional kirsch because the only kirsch I could find around here was cheap and fucking horrible. Horrible. The pinot noir worked rather well, in my opinion.

Last, I made cornbread for an office potluck. It is lightly glazed with brown sugar and maple syrup and garnished with candied bacon. Fucking awesome.

[interman]

Mmmmm, I have to make something like that.

[toutfou]

Hey guys, new here - this threads amazing :) I love cooking and slowly getting into taking decent photographs of my adventures also. Tried to include some photos but apparently I can’t until I have 50 posts or greater, doh. Will give me more time to practice ;)

[tromik]

I’m trying to get more leafy greens in my diet. There’s already a lot of cabbage and bok choy in my diet, but I have no clue what to do with things like collard greens and kale. I’m on a doctor monitored low-fat, low-carbohydrate, high-protein diet. Any advice?

[Athryn]

Collard greens and Kale are usually sauteed.

Did he mention spinach? I loves me some freshly sauteed spinach with just a little drizzle of sesame oil. It’s almost magical how a ginormous bag of leaves will turn into a little wilted pile.