Cooking Thread
The Blind Eternities forum
Posted on Sept. 8, 2016, 4:23 p.m. by kyuuri117
Not sure what happened to the cooking thread Epoch set up like last year but I guess it's been closed and vanished. Anyway, guess i'll start a new one?
Made a venison roast
Added garlic, rosemary, garlic powder, onion powder, thyme.
Tossed the onions on the bottom of the pot, then the roast, and then the chopped up carrots, potatoes and mushrooms. Added couple cups of water, and tossed it in the oven.
Tossed it in at like 4pm. Cooking it at 275... and will prob take it out around 8? 8:30? Gonna also make a sauce closer to 8.
ducttapedeckbox says... #4
I tried to make this recipe from Food Network a few weeks back. It was pretty good, but was definitely missing something. Little on the tart side (probably a sour lemon). Worth experimenting with.
September 8, 2016 7:29 p.m.
Came out awesome! The gamey flavor was 100% gone. I had marinated it in tomato puree so the tomato's acidity would kill the gamey flavor. Stuck it in the fridge at like 9pm last night, took it out around 3pm today... so 18 hours ish. Then completely rinsed the tomato puree from it, dried it off, and put the rub on and put it back in the fridge for an hour.
Tastes awesome... but honestly? The vegetable soup/stock that it's sitting in tastes even better. Prob some of the best vegetable soup i've ever had.
Oh and that floating white stuff is the garlic.
September 8, 2016 8:03 p.m. Edited.
ChiefBell Dunno how to make risoto, but I did watch this like three weeks ago, so found it for you.
It's one of Gordon Ramsay's tv shows. In the first part, they're making a pumpkin risoto as the appetizer and he walks you through it, kinda. Might be able to find some tips. Here
September 8, 2016 8:08 p.m.
ducttapedeckbox says... #7
Damn, kyuuri117. That looks so good! You know what I bet will be even better? Leftovers. I always find that slow-cooked leftovers are the best thing ever.
September 8, 2016 8:29 p.m.
Chef here, risotto is pretty easy really. Think of it as more of the process.
Make sure you have a good stock and add it to the rice one label at a time. Stir consistently, and once most of the liquid is absorbed, add more.
If you want to cheat a little bit, you can get the risotto to a point that's just about done and cool it down. Then when you want to cook it, heat it up with a bit of cream and season to traste with salt and pepper.
September 8, 2016 10:13 p.m.
Didgeridooda says... #10
ChiefBell I guess what I make is risotto. I sautee onions, and garlic. Add in veggies(peas, carrots, peppers, whatever I am adding that day). Remove veggies, and toss rice in the pan. Warm up rice(washed first). Then add stock, and veggies. Kid likes it for lunch, so sometimes I make a single serving in the morning. It is really easy.
Another thing. My store sells cheesesteak meat which is shaved ribeye scraps. I make Bulgogi with it. Soy sauce, ginger, garlic, a little brown sugar, little salt. Big ziplock in fridge to marinate.
Chop green onion, toss in a clump of meat, pour in a little marinade, cook till caramelized. Once all the liquid has evaporated, mix, and turn a bunch.
Make a simple dough, proof, brush one side with oil, fold over, steam. You have a steam bun taco shell type thing.
perrin515 overlooked your comment sorry. Also, you should take the lead here. Wow us lol. I am just a home cook. My favorite thing is a good pot of sauce. I love soups, do you have any good suggestions for brothy ones? Trying to get Pho just right.
ducttapedeckbox says... #2
Looks good! Excited to hear how it comes out. Also love that this type of thread started up again. Haven't been able/motivated to cook much since returning to school.
September 8, 2016 6:31 p.m.