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!!!
Don’t forgot the Rice Roni for the San Fran game.
Was gifted a mortar and pestle. Some ideas as to what should I put it to use for?
I've been using mine mostly for guac but really anything that can benefit from having ingredients pulverized vs simply chopped up will work. Also was very handy when making steak au poivre for cracking peppercorns, but not powdering them like a spice grinder or pepper mill would do.
Also pretty much any south east Asian dish and lots of Asian/Indian dishes in general will call for one. Basically any recipe that calls for one, the results are going to be noticeably better using it over a food processor. Probably I noticed it in guacamole the most because it's something I'm so familiar with where making pad kra phao for the 1st time I wouldn't know as I have no previous baseline.
I grew and dried some oregano. I use mine to grind that up when I use it. Along with a few other herbs. Tried grinding up cumin seeds, but I like the already ground stuff from the store better. Mine's too small for guac. Maybe I'll try it one day when I just want a snack.
Nice^^^
Was going to say this!
Also, roast whole spices (cumin seeds; coriander seeds; black peppercorns etc.) until fragrant and use the pestle and mortar to grind them. Complete game changer over pre-bought ground spices.
Maybe that's why I was so unimpressed with cumin in mine. Pretty sure I didn't roast/toast the seeds first. Will try again.
Made a toasted everything bagel with refrigerated ranch dressing and a Mozz/Parm/Asiago cheese blend. Was delicious. 8)
Please no more posts of poker blogger Rice making food.
I say yes
easy-peasy if you multi-quote all previous food posts of mine
always sloppy with a side of frizzle fries
I’d just post in here, every prior attempt to have multiple food threads in OOT has fizzled out
Up in New England today is the official start of chili season (per me).
Making Hillstone’s cornbread to go with it.
Enjoy the season!
If there's a better pizza you can throw together in 10 minutes at home than
, I'd like to see it:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2014__10__20210321_TortillaPizzaSupreme_LizClayman-8-a7b1b3ed8ebc4a2cbe8d6818a6563795.jpg)
I want that right now so bad
No soggy bottom in this house!
