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!!!
Pretty
fantastic execution hans
easy to see it shimmer with flavor
This week I learned...
If you put "cooked.wiki/" in front of the 'https://' of the NYT (even behind a paywall), you'll get something resembling an actual recipe, and none of the BS backstory...
Copy/paste this into your browser:
cooked.wiki/https://cooking.nytimes.com/recipes/1012383-coconut-curry-chicken-noodle-soup
you don't want to learn about the autumnal setting in which the author first experienced that dish while on holiday with her inlaws and how the delightfulness of the dish really broke the ice and helped her bond with them which previously hadn't happened?
those are the best parts mang
Bought a 25lb bag of flour. Time to get busy.
Wonder how long it'll take to get thru this bag. I'd say the over under is six months as I'm out of town a lot for weekend camping starting mid May
That pizza is a great start. I ordered some whole milk mozzarella and will make some more this weekend.
About to throw some braised Asian beef neck bones into the oven.
Sauce is chicken broth, medium and dark soy, fermented chili bean paste, chili oil, sesame oil, Shaoxin wine, sugar, pineapple juice, and hoisin sauce. Includes chopped scallions, garlic, ginger, and dried red chilis. Should be ready in a couple hours.
please don't let this be the last picture i see of your dish
found a local market that sells jarred spicy ramen broth
started using it as a replacement for broth in other recipes
pleasing results so far
So the undisputed best part of buying half a cow is playing with all the stew and braising meats that you never typically buy. First time I ever did beef neck bones and holy ****. You get the fatty, beefy richness of short ribs but at like 30% of the cost. Bet you can easily find this cut south of $3/lb that can cook an incredible, gourmet style meal with.
i suppose it can be similar to oxtail
looks fantastic. polenta could be another option instead of rice (not that rice is wrong)
Looks tremendous.
Beef necks are now on my shopping list!
I think oxtail is a solid comparison. Would love to see some others ITT give this cut a try. Really out of this world.
what did you do with the liquid? don't see much on the rice in your pic.
reduce it down and serve it or put it in the fridge?
i've had oxtail on polenta with a nice thick reduction swirled around
the polenta was creamy like grits, but i suppose could also serve it on a polenta cake like cornbread (same thing, really)
what did you do with the liquid? don't see much on the rice in your pic.
reduce it down and serve it or put it in the fridge?
i've had oxtail on polenta with a nice thick reduction swirled around
the polenta was creamy like grits, but i suppose could also serve it on a polenta cake like cornbread (same thing, really)
Liquid was on the spicy side, which I enjoy, but the family less so. Discarded most of it, but should try a reduction in the future.
Could use leftover liquid as the basis for a consome if you do more of the lesser cuts birria-style?
My son had some friends over, so I tried round 2 of NY style pizza. This time I shredded some whole milk mozzarella and browned some Italian sausage for toppings. Made too much dough so we’re eating leftover pizza the next few days.
Had some relatives visit today, so made the buns which are sticky
Best pizza of my career so far. New recipe plus new dope ass flour. F*** this hit all the buttons
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Pizzas looking good. Homemade has come a long way since the days of Chef Boyardee kits and soggy grandma style trays.
Pizza + buns would make for a pretty great day of eatin'.
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?
ETA: If I were making this myself I think I'd be tempted to do chorizo gravy instead tbh
Thanks Bigdaddydvo for the inspiration.
Cheddar cornmeal biscuits with chorizo gravy, topped with tomato, onion, jalapeno, mexican cheese, cilantro and a bit of sour cream. Avocado. 2 eggs sunny on the side.
Chorizo gravy was A+. Not my finest biscuit effort, but still very tasty. Played better than I expected with the toppings, they added to the experience which I did not really anticipate. I'm probably lazy enough that I'd skip some or all of them in the future, but it really didn't add much work.
Plating and picture taking as usual pretty much a fail.
OMG that looks incredible. Thank you so much for giving this concept a try. I could actually see this catching on.
Love the eggs on the side, too.
attaboy Booker.
the gravy didn't turn as much color as i thought it might, and i gotta tell ya i probably would have scrambled the eggs and smothered them (like i do with 'regular' sausage gravy).
cornmeal biscuits a sharp idea
OMG that looks incredible. Thank you so much for giving this concept a try. I could actually see this catching on.
Love the eggs on the side, too.
I dunno if eggs work if you go the beef route, but they're must with sausage imo
attaboy Booker.
the gravy didn't turn as much color as i thought it might, and i gotta tell ya i probably would have scrambled the eggs and smothered them (like i do with 'regular' sausage gravy).
cornmeal biscuits a sharp idea
Leftover plans definitely involve scrambled eggs.
Certainly possible to make the roux entirely with butter instead of using any of the chorizo grease if the orange is off-putting.
