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!!!
haha, my law firm handled that case with Chile Colonial. Chile Colonial's chili crunch product is incredibly good.
I remember this stuff is a favourite here.
‘Trademark bully’: Momofuku turns up hea...
I've no idea about trademark law, but seems a bit of a shitty move imo.
What a dickhead. Good thing there are endless other chili crisp/crunch options on the market.
I'm a huge fan of his restaurants, food and cookbooks and used to love his podcast but he comes across as a bitter, angry guy, constantly haranguing about "white people" and other irrelevant topics to what I came to listen for (i.e. food related) so I gave up listening to his podcast.
Its crazy to hear him take this stance because he vented about how racist it was to have corporations appropriate various asian foods yet in the case of all the Chili Crunchs (or Chili oils) I've tried, it was almost always people from various parts of Asia who were reproducing their family recipe for love and profit, the thing you'd think he'd like to see given past comments
Regardless, I'll still enjoy his tasty vittles, books and Chili Crunch which should be able to compete on its merit alone (& does imo) not through limiting competition
cest la vie
On a side note, I was reading a post here at 2+2 and they posted a link to the video below but for the life of me, I cant find the post. Any chance someone here knows and can post the link? (mods, please delete if this was to off topic), thx in advance
Broken YouTube LinkIt was in one of the TV threads. I think the what you've been watching recently one, but not 100%
It was in one of the TV threads. I think the what you've been watching recently one, but not 100%
Bingo, that was it, thx!
My mind is turning to mush, I have to do an investigation with just about every memory I try to recall where I have to jump through six degrees of separation before I finally land on something that takes me to the thought I was looking for
If anyone cares, it was in the TV: what have you been watching thread
Love these old vids, I started playing a couple years prior to this video and was at Binions during that WSOP. I was so wide eyed and curious about it all but not a clue how to figure out how to play at a high level. Its crazy I was able to watch a 5K final that got heads up between Seidel and Chan and no one was watching except me, a reporter and a couple barely paying attention in the far corner of the rickety bleachers they had set up
David Chang is an insufferable asshat. His restaurants introduces different Asian cuisines to Asian Americans and white people. He charges you twice the price for the same food you can get elsewhere and insults you in the process.
David Chang is an insufferable asshat. His restaurants introduces different Asian cuisines to Asian Americans and white people. He charges you twice the price for the same food you can get elsewhere and insults you in the process.
I could be mistaken, but didn't he kind of pioneer the concept of upscale fast casual where you can get a gourmet ingredient meal served within minutes and without all the hullaboo of cloth napkins and sommeliers?
Anyone have any sweetbreads experience? My semi retired father likes to have a couple of bourbons and buy me strange cuts of meat. Doesn’t even warn me. The fed ex guy just showed up with beef cheeks and sweetbreads.
Anyone have any sweetbreads experience? My semi retired father likes to have a couple of bourbons and buy me strange cuts of meat. Doesn’t even warn me. The fed ex guy just showed up with beef cheeks and sweetbreads.
Make this rub. Liberally coat beef cheeks with it and smoke for 2-3 hours. Put the cheeks in a crock pot, cover with beef broth, add a few tablespoons of rub and cook on low until meat is fork tender.
Then make street tacos and invite me over.
You're on your own withe the sweetbreads. Assuming some sort of menudo type stew?
1/2 cup smoked paprika
1/3 cup dark brown sugar
1/4 cup salt
1/4 cup garlic powder
2 tablespoons black pepper
2 tablespoons chili powder
2 tablespoons onion powder
2 tablespoons chipotle chili pepper
1 tablespoon cayenne pepper
1 tablespoon cumin
1 tablespoon dry mustard
Homemade pepperoni bread:
love the swirl
do you think the pepp was cooked enough?
Oh yeah it was dynamite.
Had some homemade marinara I unfroze to dip in which was spectacular.
good to hear
what if you put some slices on top to get crisp under heat?
Looks delicious. I usually add about double the pepperoni and cheese so the bread is just starting to get soggy with fat.
phallic yet limp and looks absolutely delicious enough for me to suffer the gluten consequences, very impressive
I'm rather ashamed to admit, but recently I've got a bit hooked on cheesy YouTube channels of Americans reacting to UK/EU stuff, mainly sport and food.
Most of the food stuff was nothing new - beans for breakfast is insane, confusion about drinks like cider or lemonade, what bacon is, etc.
One thing that came up a bit that did surprise me though was a lot of the reactors were completely shocked at having buttered bread used for a sandwich. Is that really not a thing over there?
No butter on sandwiches unless you're toasting. Mayo or mustard, you heathen.
Beans for breakfast?!?
I'm rather ashamed to admit, but recently I've got a bit hooked on cheesy YouTube channels of Americans reacting to UK/EU stuff, mainly sport and food.
Most of the food stuff was nothing new - beans for breakfast is insane, confusion about drinks like cider or lemonade, what bacon is, etc.
One thing that came up a bit that did surprise me though was a lot of the reactors were completely shocked at having buttered bread used for a sandwich.
english breakfast is becoming more of a thing, I'm beginning to see it on more menus
and as someone with celiac who can't drink beer, i can usually find a cider when i go to the bar, often on tap
i think in another 10 years both of those will be pretty well known by most of us
buttering sandwich bread and what you call bacon will never be accepted by us though because it's objectively wrong
look at how fat we are already, i can't imagine what it'd be like if we buttered our sandwiches
Yeah, you're never getting us to call ham bacon. What the **** do you call ham over there?
Gammon.
English bacon is just the belly with the loin attached no?
