Post your home made dinner pics.

[GotE46M]

They all look so damn good.

[NEFARIOUS]

I just had Costco microwaved pot roast and quinoa... Minus the quinoa, nothing special enough to share/take pics with.

However, stay tuned for this weekend when I am going to experiment with this quinoa pasta I found at Fresh & Easy's closing sale by making a family recipe sauce from scratch; my grandma made it very savory and well-balanced, so I've never liked the kinds in jars or even Marinara from the restaurants... Plus I make it thick enough to cling to the pasta instead of this watery crap where the normal course of eating would entail a watered-down taste and leave 70% of the sauce once you're done with the pasta.

Originally Posted by daixloxbmw

Haha nothing wrong with instant ramen. In a pinch, I've used them when I was out of fresh ramen and it can still be pretty good if you dress it up with toppings like the bowl of ramen I posted earlier.

Plus the XO Sauce flavor one is the best flavor you can get for the US market and a favorite out of all of them IMO... But my friend brought me some from Taiwan that'll blow anything in the US out of the water (or shall I say soup) though; they have a kind where they have nice big chunks of braised pork in a gravy/thick sauce type of solution instead of a powdered soup base and "meat" chunks that are only 3mm big.

[MightyMouseTech]

Long day. Simple dinner. Reverse seared rib steaks, garlic mashed and a nice bottle of wine.

[MrPrena]

My dinner is water and coffee.
Had 1 medium Pho, and I am stuffed! (all carbohydrates, water, and sodium )

[daixloxbmw]

Originally Posted by MightyMouseTech

Long day. Simple dinner. Reverse seared rib steaks, garlic mashed and a nice bottle of wine.

Yum, that looks good!

I'm having a huge ribeye for dinner tonight. Pics will be posted later.

[MightyMouseTech]

Originally Posted by daixloxbmw

Yum, that looks good!

I'm having a huge ribeye for dinner tonight. Pics will be posted later.

Ya, from now on, going to be using ribeye only. The full rib steaks just have too much fat for reverse sear. Get 2 foot high flames when I slap them on the grill.

[daixloxbmw]

Originally Posted by MightyMouseTech

Ya, from now on, going to be using ribeye only. The full rib steaks just have too much fat for reverse sear. Get 2 foot high flames when I slap them on the grill.

Yeah ribeyes have always been my go-to cut of beef. Can't beat that balance of flavor, marbelization and tenderness.

I did this a few months ago and may have even posted it somewhere on this forum. Cowboy cut ribeye topped with onion strings. I will be doing something similar tonight.

[MightyMouseTech]

Stunning!

[aris21]

Mouth watering!

[MrPrena]

You guys eat well...
For me ,it was dried pork chop. Had to use lots of A1 sauce.

[daixloxbmw]

Last night's dinner. Porcini-crusted cowboy ribeye.



In case you were wondering what the center looks like.

[MightyMouseTech]

You certainly don't have an iron deficiency.

[Xiaoxi]

Originally Posted by daixloxbmw

My last three homemade meals.

Short rib over garlic mashed potatoes.

Pork belly tonkotsu ramen with tamago.

Beef cheeks with a panko-crusted soft boiled egg and sauteed mushrooms over creamy truffle polenta.

All proteins cooked via sous vide between 48 to 72 hours.

Holy crap these all look amazing!! Can't believe you made tonkatsu

And good choice of beer

[TrevorM3]

y did i come in here

[MightyMouseTech]

Originally Posted by TrevorM3

y did i come in here

Because you enjoy real, good food?

[daixloxbmw]

Duck breast over Thai fried rice.

[MightyMouseTech]

Mmmm, what is the glaze on the duck?

[daixloxbmw]

Originally Posted by MightyMouseTech

Mmmm, what is the glaze on the duck?

Simply seasoned with salt, pepper and Sichuan peppercorns, sous vide for just over an hour, torched and finally drizzled with the duck au jus and lime juice.

[MightyMouseTech]

You don't find cooking duck that way leaves too much fat between the skin and meat?

[CANGRKE70]

My wife is sick so I'm going to try and make Avgolemono Chicken Soup. 10 min prep time...3.5 hour cook time...

A classic Greek soup that's thickened with eggs and spiked with lemon. Add some shredded rotisserie chicken and call it a meal.

Looks something like this and tastes awesome

[daixloxbmw]

Originally Posted by MightyMouseTech

You don't find cooking duck that way leaves too much fat between the skin and meat?

I don't mind it but my wife would prefer less fat. For the sear, I have tried these two methods:

Torching it allows for the meat to be rarer throughout but since the heat is so high, you can only do it for a short period of time and the fat doesn't fully render out.

The other option is to pan fry it skin side down at a lower temp and a longer period of time to fully render out the fat but that would also cook the meat more than I like.

I prefer torching since it keeps the meat completely pink from edge to edge. Plus, torching is more fun.

[MightyMouseTech]

I always cook it skin side down, till mostly done. Quick flip just to add some colour to other side. Trying to get out as much fat as possible, and still have it rare.