What did you cook today?
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Re: What did you cook today?
OMFG TOAST with jam!!!!!
I wasn't eating any gf (gluten free) bread because I knew I was still having gluten reactions so I cut out fucking everything that I thought I might be reacting to months ago. Day 2 of toast eating, no reaction. Huzzah!Last edited by Cavernio; 07-8-2013, 02:49 PM.Comment
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Re: What did you cook today?
cavernio takes a journey into the world of gluten
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Re: What did you cook today?
Today i cooked a fine stew of chop and lamb for two at ten o clock on the dot. I had fishskins with brown spots on the side and a tidbit of pidgeon with a smidgeon of gravy. The meal was savory to say the least although i wish i could have had a bigger feast.Comment
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Re: What did you cook today?
Which used to be me I guess XD I don't cook very often so I'm super n00b at all things cooking. Slowly learning things though
boopComment
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Re: What did you cook today?
that's good, sooner or later you'll be cookin some really bomb stuff. it's fun to cook because you can experiment and do all sorts of things with the food you're using.
double cheeseburger, eggs, toast, cantaloupe, and gatorade!
would have had more but i'm poor and usually cook with scraps anyway. woe is me~Last edited by top; 07-8-2013, 09:11 PM.Comment
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Re: What did you cook today?
I made some two-minute ramen this morning. Later on I had a sandwich from AM/PM.
I can't cook worth two shits.
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Thanks justin_ator and megamon88 for making my sig 20% cooler.Comment
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Re: What did you cook today?
Made pan-seared duck breast. Cooked up a cherry semi-demi-glace and asparagus to go with it.
The grocery store I get my duck from changed brands, the new D'artagnan brand breasts have a lot more fat than the ones I'm used to cooking. The fatty part is always too rubbery, or I don't get a good enough sear and the fat is not rubbery but doesn't have the nice browned color and crunch. Difficult to get right
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Re: What did you cook today?
Really flavorful. A lot richer than chicken and the flavor is totally different. Much... gamier, I guess is the best way to describe it.
Easy to cook for beginner chefs as long as you get a small piece, the bigger (and fattier) the breast the more difficult the balancing act is when searing it.
If you've never tried duck I really recommend it. Great flavor
Even if you don't cook it yourself, order it next time you eat at a fancy place.
In other news I am cooking duck again right now which I why I thought of this thread. I fucking aced the searing, rendered the fat nicely with a good golden crust on it. Making the sauce now, get me some of that Julia Childs recipe mmhmComment




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