Jump to content

chord

participating member
  • Content Count

    51
  • Joined

  • Last visited

Recent Profile Visitors

178 profile views
  1. chord

    Dinner 2018 (Part 1)

    Tagliatelle with sardines and shaved brussel sprouts
  2. chord

    Dinner 2018 (Part 1)

    Panko-crusted cod, roasted brussel sprouts, pearl couscous with mushrooms and leeks
  3. chord

    Breakfast! 2018

    Frittata made with yesterday's leftover pasta
  4. chord

    Dinner 2018 (Part 1)

    Rigatoni with sausage, mushrooms, and spinach
  5. chord

    Dinner 2018 (Part 1)

    Mini quesadillas with mushrooms, spinach, cheddar, and pepper jack
  6. chord

    Dinner 2018 (Part 1)

    White beans, shrimp, and spinach over rice.
  7. chord

    Dinner 2018 (Part 1)

    Braised chicken and potatoes. The potatoes were then roughly mashed with the braising liquid and a little butter. Served with baby bok choy.
  8. chord

    Breakfast! 2018

    After a long trip, I returned home to an empty fridge. I had to make a quick run to the grocery store so I could get some essentials, including the ingredients for this frittata.
  9. chord

    Drinks! 2018

    A few recent cocktails from my limited, but slowly growing, bar. \\ Clockwise from top left: Negroni Income Tax Smoky Martini Old Pal
  10. chord

    Dinner 2018 (Part 1)

    Pork tenderloin with a green salad and pesto-garlic bread
  11. chord

    Dinner 2018 (Part 1)

    I was basically following the Serious Eats guide for pork ribs. For the temperature, I used 145 F for 36 hours. I rubbed the pork with a spice rub before SV'ing. Once they came out of the water, I iced them down and then put them in a 300 F oven. After 15 minutes, I glazed them with some homemade bbq sauce, and then repeated the glazing a couple more times at 10 minute intervals. I think they spent a total of 35-40 minutes in the oven. For the rub and the bbq sauce, I more or less used the proportions in the Serious Eats recipe, although with a fair bit of substitutions.
  12. chord

    Dinner 2018 (Part 1)

    Country style ribs cooked sous-vide for 36 hours Served with braised celery and garlic bread with pesto (which I burned)
  13. chord

    Dinner 2018 (Part 1)

    A frittata with mushrooms, carrot-top pesto, deli ham, and parmesan and toast spread with Trader Joe's fig butter
  14. chord

    Dinner 2018 (Part 1)

    I'm trying to clean out the fridge and cupboards before a long trip. Pearl couscous with tomatoes, mushrooms and baby kale.
  15. chord

    Dinner 2018 (Part 1)

    Chicken Tortilla Casserole I should have let it rest a little before cutting into it so it set up better, but I was impatient and hungry. It still tasted delicious.
×