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  1. #301
    Chram
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    Had a school dinner not too long ago. It was Korean food for 70 people (all home-made except the kimchi):





    Chicken, Pork, and Beef bulgogi
    Fried rice, steamed rice
    Soy-braised potatoes, japchae (sweet potato noodle stirfry)
    Mongolian beef
    Non korean stuff including teriyaki meatballs, chicken dip, and cocktail weenies for apps.

    Also, 6 flavors of home-made icecream and a couple of cakes. Mhh.

  2. #302
    Pens win! Pens Win!!! PENS WIN!!!!!
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    I don't see any korean's there.

  3. #303
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    they're there, you can't see them but they're hidden under the sauce.

  4. #304
    Salvage Bans
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    Quote Originally Posted by vagus View Post
    I don't see any korean's there.
    that way he can off it as authentic korean food without being exposed!

  5. #305
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    Gonna ask the question here since it's the only food related thread I see.

    Anyone have a pasta machine they recommend? I'm looking to buy one, I do have kitchen aid mixer but I saw the pasta attachment cost like $200, so I'm looking for a hand-cranked one instead.

  6. #306
    Atheist Douchebag.
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    I am truly awful with pasta so I can't recommend anything.

  7. #307
    Sea Torques
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    Never used anything besides the kitchen aid attachment (inherited when dad bought a newer kitchenaid + attachments).

  8. #308
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    Decided to get an atlas pasta roller. I'm planning to make ramen noodles with it. Gonna make a tonkotsu ramen with everything made from scratch. Not gonna fuss with the toppings atm, just gonna focus on the soup and noodles. Pics inc in a few days.

  9. #309
    I like to eat food
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    Quote Originally Posted by SamanosukeShiva View Post
    Decided to get an atlas pasta roller. I'm planning to make ramen noodles with it. Gonna make a tonkotsu ramen with everything made from scratch. Not gonna fuss with the toppings atm, just gonna focus on the soup and noodles. Pics inc in a few days.
    Oh man that sounds great. I had been looking at pasta makers as well, so I was hoping someone would have some input. Let me know how yours works out.

    My dad and I have made Potato Gnocchi, Pumpkin Gnocchi, and Ricotta Cavatelli, but nothing else because we do not have a pasta roller. My parents used to, but it broke a long time ago.

  10. #310
    Atheist Douchebag.
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    I've been cooking a lot of pork tenderloins recently. I'll try to find a few pics. Been going pretty heavy on the smoked chipotle and paprika. It's super quick and tasty.


  11. #311
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    Are you grilling them?

    I had gotten 2 tenderloins last week because they were on sale; two for one vac packed. One I did teriyaki, the other was garlic and pepper. Both were really great.

    I've started using a meat thermometer more often for thicker meats (whole chickens, pork tenderloin, raosts, etc) and am glad I finally did.

  12. #312
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    Nope, searing in my cast iron and finishing in the oven.

    I have a meat thermo I use for all my meats now.

  13. #313
    Special at 11:30 or w/e
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    Wifey made some lugaw last night. It's similar to chicken and rice soup, but is more like a porridge. I personally do not like soup very much, but I'll smash on this any day. Here is a webpage that explains what it's like: https://sarahlynnpablo.wordpress.com...rice-porridge/

    They talk about eating it while sick. It really does help.

  14. #314
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    Quote Originally Posted by Zetanio View Post
    Nope, searing in my cast iron and finishing in the oven.

    I have a meat thermo I use for all my meats now.
    Sear 30 sec on each side, 500 degree oven for 2min each side, rest 5 minutes.

    What meat thermometer? Perfect every time.

    For anything other than steak though I'm deathly afraid of undercooked meat and use that thermometer a ton.

  15. #315
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    Quote Originally Posted by Boyiee View Post
    For anything other than steak though I'm deathly afraid of undercooked meat and use that thermometer a ton.
    That's what we were talking about though.

    I don't mind pork a little pink, but the fiancee won't touch anything that may even shimmer the wrong way. When I make beer can chicken and the juices run beer colored she freaks out despite the thermometer reading that it's cooked.

    The thermometer is my way of saying "shut up and eat it, it's fine."

  16. #316
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    I'm a little strapped for cash, but for those who can spare $75, this just got stocked.

    http://bookeranddax.squarespace.com/searzall/

  17. #317
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    First batch of ramen noodle, less than 28% moisture + high gluten flour + 3% kansui (alkaline solution)

    Awesome pasta machine, with so little moisture, the machine took it like a champ. Abselutely no complaint, would recommend. Marcato Atlas Wellness 150 Pasta Maker.


  18. #318
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    tonkotsu ramen seasoned with tare. + basic set up.


  19. #319
    Because She's the woman Blue Gartr deserves, but not the one it needs right now.
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    Butternut squash , black bean and chicken enchiladas in whole wheat tortillas. Fucking amazing with homemade red sauce.

    http://i62.tinypic.com/nwioec.jpg

  20. #320
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    Is the squash shredded or chunky or what?

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