Cooking a Good Everything Else
Thought I'd take El D's advice and create another thread for cooking discussion, as steak is wonderful, but pork, meatballs, chicken, pasta, sausage, greens, and charcuterie deserve love too.
Also an appropriate place to discuss cooking equipment from knives to boards to ranges to sous vide setups, smokers, etc.
I'll get it started with a few pics of some of my current favorite dishes including:
Fennel Braised Baby Back Ribs
These things are amazing, and EASY. Absolutely delicious, easy to make in quantity, and a crowd pleaser for sure. I make em at almost every bbq (though the great thing is that you can do them indoors during the colder months)
Pork, Panchetta, Veal Meatballs
These are not a fan favorite, but only because when I make them, I horde them and eat them for a week straight. They're a bit time consuming, but once you have em, you're set for a few days.
Orecchiette with Fennel Sausage
This is a new favorite dish and I don't really even know where to begin describing how amazing the texture contrast between the breadcrumbs, semolina pasta, and sausage is, or how this dish singlehandedly sold me on the value of fennel pollen. It takes some time, but the steps are pretty simple.
My Masamato Gyuto
I love this knife, and while it's a bit pricy for your average housewife, it's a steal by japanese steel standards, and you'll walk away with a whole new definition of sharp from the moment you remove it from the box.
Just some random stuff to get this thread started. I know others have been chastised for posting pork in the steak thread, and the BBQ thread doesn't get much love, so get in here and post about food!!!
yes you did
that looks fantastic
Had a great birria at a local taco joint last night, yours looks maybe even better, I’m sure the goat lends some fantastic complexity
Some great entries.
I confess I don't know what that is, but jesus it looks scrumptious!
Think I finally have pizza dialed in for my oven.
This is my take on Grimaldi's v2.0. They do the dollops of sauce on top. I like it.
It'd be impossible to recreate Grimaldi's without their specific pepperoni, but I'm probably close.
I think they use raw mushrooms. Not sure what the best EV is, raw vs cooked shrooms.
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you guys may want to try the quebec style pizza sometimes
hits a different spot. You simply put a layer of spicy cheap pizza peperoni on a non-cheaped out san marzano massive layer of sauce, the soft ones. A layer of thinly cut white mushrooms, a lot of thinly cut onion slices and thinly cut green pepper slices, cheese on top.
sprinkle some dried spicy chili on top after.
Never known it was "quebec style" but my go to pizza has always been pepperoni, green peppers, and onions. The best.
you guys may want to try the quebec style pizza sometimes
hits a different spot. You simply put a layer of spicy cheap pizza peperoni on a non-cheaped out san marzano massive layer of sauce, the soft ones. A layer of thinly cut white mushrooms, a lot of thinly cut onion slices and thinly cut green pepper slices, cheese on top.
sprinkle some dried spicy chili on top after.
No crust?
Did some shortcut General Tso’s using Costco Kirkland breaded chicken chunks in the air fryer. The chicken seasoning somewhat overpowered the sauce and is inferior to the scratch made version with chicken thighs. But a totally serviceable time saver.
The Costco nugs are aggressively seasoned I agree, but I’ve had good success doing this with Popeyes nugs.
Looks delicious I love carmalized broccoli in the oil it just tastes so good in homemade Chinese or in garlic and oil if you make pasta don't par boil the broccoli just fry it in the oil till carmalized
First time using my new pizza stone. Cranked the home oven up to 550 and got a fairly legit NY style. Crust was chewy and delightful. Need to try some full fat dry mozzarella that I grate off a block next time vs the meh Kirkland pre-shredded mozz I had on hand.
Lay Jit
My oven's broiler doesn't work at 550. I set it at 510 and blast the broiler a minute in.
I can't really tell the difference crust wise 510 vs 550 but I definitely like my crust and veg charred a bit, so I'll stick with 510.
The poofy crust is b/c it's been fermenting for like 5 days, plus I let it warm up in a bowl on top of the oven.
Need this thread’s opinion.
A food idea, twist on traditional biscuits and gravy. Corn meal biscuits and cream ground beef taco gravy. Topped with traditional taco toppings. Would it work?
i like the way you think
hell no if lettuce is involved, and my brain is struggling to imagine the taste of cream gravy and cheese
easy to see hot sauce/onion/jalapeno/pepper and those kinds of things
I think it would work, though I'd probably be picky with my toppings. I agree, no lettuce plz k thx, but salsa, sour cream, avocado/guac, a little onion, cilantro would all be doable options.
A worthy experiment.
ETA: If I were making this myself I think I'd be tempted to do chorizo gravy instead tbh
I would eat anything you put in front of me, but I’m struggling to make that sound appetizing in my mind. Definitely no lettuce. Maybe some kind of a pico concoction.
Look up New Mexico fry bread. Or puffy taco instead.
aka navajo taco
Thanks for the feedback. Love the chorizo idea.
yeah, chorizo would be great. be ready, it might turn your gravy pink from the chili powder and paprika in the chorizo (depending on what type you get).
Coconut curry chicken noodle soup. Recipe on NYT. Pretty easy and awesome.
