What are you cooking for dinner this weekend?

[spopepro]

On an unrelated note, anyone here have any expertise or experience with homemade korean food?

Last night we took our first shot at making our own gareotteok (rice flour cakes) an then used them to make tteokbokki which was delicious, but the rice cakes were less chewy than I would've liked and a bit more crumbly than I am used to, which I'm sure is chalked up to technique.

Ratio was 150g rice flour, 4.5oz H2O, 1/2t salt. Kneaded, steamed, rolled and cut then rubbed with sesame oil before cooking. I'd attach a picture, but as with most korean food, it tasted a lot better than it looked.

I haven't make those, but if it's like making mochi cakes, then you have to beat the hell out of them to get them smooth. It's really a pain.

For Korean, I'll sometimes make jajangmyeon with tofu (again with the pictures aren't really great thing, but I think you'd dig it). The frustrating thing about Korean at home is that the banchan make the meal, and unless you're cooking Korean all the time it's hard to justify keeping a good variety around. Fortunately, decent Korean can be found in my area.

[treadonme]

Crabs and old bay
Veggies and ranch dip
Chips and fresh hot salsa

:-)

[JoB]

apple cider donuts yo.
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[znfdl]

My wife had some of her Wolftrap co-workers over for dinner last evening for a typical steakhouse fare: Grilled ribeye, mushroom ragout, grilled asparagus and garlic mashed potatoes. I had fun playing with wine progression of a 2011 Pinot, followed by a 2010 Ravenswood Zinfandel, followed up by a bottle of the Prisoner.

[Octave]

After a weekend ride to/from Toulon

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with this total babe

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and this total babe of a bike

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replete with roadside falafel

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we picked up some fresh girolles

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and with the last of this year's fresh corn crop, made some fresh polenta cooked in a girolle-infused cream and topped with a few pan-fried lovers

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all in all, not too bad.

[jdp211]

Looks very plain. Simple ingredients. Cacio e Pepe. 15 minutes to plate, and way flavorful.

Untitled by jacob Perlmutter, on Flickr

[jdp211]

It's been a big week. Started physical therapy, setup the trainer and turned pedals for the first time since my accident, and lots of work/school. Figured I'd earned a little red meat.

Untitled by jacob Perlmutter, on Flickr

[JoB]

Chicken liver from the Mennonites (or an organic farm nearby, can't remember) + butter from a grass-fed farm up the road + local apple = amazing liver pate. The rye sourdough bread is from the bakery in town and as good as any I've had in Denmark.

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[oldguy00]

Bumping this one 'cause it's that time of the year and this on my menu tonight. Pics here.

We made this tonight, have made it several times over the past few years, really good!

[robin3mj]

Pulled pork. Should be enough for a few nights. Eastern Carolina sauce is the jam.

[rwsaunders]

The mad alchemist (Mrs. RW) whipped up some beef stroganoff tonight, with big, fat, yummy egg noodles.

[Octave]

This week, in 'Experiments in Homemade Pasta' - beets!

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Plus a few more figues before the season ends..

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[Too Tall]

It appears my ancient pasta machine has gone to goodwill :(. Recommend something please. I do have a kitchenaid mixer but that attachment seems like overkill.

[Octave]

Kneading-wise we do everything by hand (I realize maybe you're asking about the pasta attachment for the KitchenAid, not kneading via the dough hook).

Aside from stuff like this (fettuccine, pappardelle, linguini, ravioli, tortelloni..etc.) we do everything by hand as well and it's pretty easy. But if you're looking for something to get it paper thin for making stuffed pasta and the like, we use a Marcato Atlas 150. It was actually a hand-me-down wedding gift, but a quick google tells me they're still making it (and in fancy colors, too!)

[Too Tall]

That's what I had...d@mnit. Thanks.

Kneading-wise we do everything by hand (I realize maybe you're asking about the pasta attachment for the KitchenAid, not kneading via the dough hook).

Aside from stuff like this (fettuccine, pappardelle, linguini, ravioli, tortelloni..etc.) we do everything by hand as well and it's pretty easy. But if you're looking for something to get it paper thin for making stuffed pasta and the like, we use a Marcato Atlas 150. It was actually a hand-me-down wedding gift, but a quick google tells me they're still making it (and in fancy colors, too!)

[Noteddy]

I've had and used the Villaware V177 Al Dente Pasta Machine for 7 years. It's fine for rolling sheets. Fairly wide range of thickness. Properly geared to handle the load. Doesn't jam and produces even thickness sheets. I use it almost solely for ravioli sheets. When I want cut pasta I almost always cut them by hand. The fettuccine cutter works fine, but I'm usually looking for wider noodles and a more rustic look. The fine (angelhair) cutter was used once and was a total fail.

It is fairly compact and stores pretty well. The C-clamp works fine on both Formica/rolled counters and on solid surface/granite as long as you lubricate the screw occasionally. As easy (painful) to clean as any other pasta machine. Which means that I blow it out with the compressor and put it on the shelf. No disassembly allowed.

At the time it was cheap. I have a kitchen-aid mixer, but I'm not even slightly tempted towards their pasta roller. My Atlas was lost to the winds or I would still have it. It wasn't better at rolling sheets, and it was a little bigger and more awkward to store. Still, I'd probably buy an Atlas if I ever wear this one out. Probably wear out my Shimano hubs first.

[Octave]

Hey TT, here's what happened to those figs from my instagram..

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Sweet potato wedges, oiled and salted then roasted alone at 200C. Spring onions, chili peppers and shallots all from the garden quickly sauteed in some very hot olive oil, garnished with the last foraged figs of the season (I think) all drizzled with a simple balsamic reduction. Probably 15 minutes of work (plus garden time, but that's pleasure right?) for one of the more delicious things I've eaten this year.

[Too Tall]

Octave, digging the flavor contrasts in that dish.

[caleb]

In some ways, the French are clearly winning at life.

[UnfilteredDregs]

Did a Cioppino a few days back...

Of course...made a fish stock first: