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!!!
Gotta use the chorizo grease for the roux for flavor I imagine, color be damned.
absolutely must make the roux with drippings, primary reason for the meat
and the color isn't as barfy as i thought it might get
Rainy and cold, so i went to the crockpot for some chicken and noodles today.
That looks awesome.
plastic?
That looks absolutely fantastic. Have always been intimidated by orzo and couscous as they are staples on the competitive food shows.
Couscous is the easiest thing ever. Just cook a stock up, bring to boil. Season, olive oil and a pinch of butter. Combine. Bring off heat, cover and leave. Stir occasionally. About 5 mins.
It couldn't be easier.
Right? I even bought all new pyrex snapware and just use my old plastic containers to send stuff home with people. Hate the plastic stuff, especially when microwaving.
pretty amazing there are plastic bags now that can hold actively product as it's cooked and not melt
crock pot probably not that much different than sous vide
except for the part where it already includes cleanable surfaces
*Edit: GRUNCHING
Every time I see something like this I think back to all the grandmas and their plastic covered furniture.
What in the fresh hell is happening in this country? Mmm...lets continually heat some corporate plastic and leech it into all our food.
microplastics are imaginary, just like SARS and Mydoom
current fiscal policies are constructed to support corporate from above like a crane while below hang the workers without a parachute
instead of investing in the foundational labor required to produce it all
humans treated the same as grease on a wheel
It takes 20 seconds to clean a crock pot. It's not like you're doing an hours long roast at 400 degrees.
how else shall we support our local sanitation company?
Is sous vide with plastic bags actually bad?
idk but the visualization (obviously not science) of thinking of a vacuum sealed back in boiling water vs a bag in direct contact with hot metal just feels like orders of magnitude a difference in melt factor
Ye agreed. The crockpot bag is odd lol.
Wife uses the crockpot bags, and I support her. At no point is the plastic in contact with any metal surface. I have enough of that fake micro-plastic in my system that I'm sure I'm immune to the stuff by now, anyways. Imagine not spending 20 minutes cleaning the crockpot?
That said, I never micro-wave plastic.
20 minutes to clean? What the hell are you cooking in that thing? Typo, you added a zero?
That said, please come back cokeboy, the soup looked delicious, we're attacking Big Plastic not you!
Wait til you guys hear about turkey roasting bags!
20 minutes to clean? What the hell are you cooking in that thing? Typo, you added a zero?
That said, please come back cokeboy, the soup looked delicious, we're attacking Big Plastic not you!
I'm still here. You are all welcome to your opinion. Being a single dude I'll gladly pay reynolds corp a few bucks to save some cleanup time and effort because i don't always cleanup right away so it could get dried onto the crockpot (which isn't metal, for those who are concerned).
I can always run it thru the dishwasher, but i try to avoid that when possible.
I don't know how to categorize chicken and noodles. It isn't a soup, per se....the liquid all gets absorbed by the noodles. This one I added a bag of frozen peas/carrots when I added the egg noodles (last 2 hours of cooking, after shredding the chicken) and it tasted better with the veggies than without.
I will stick around for sure. I just read more than I post most days.
Can I get some details on how you put that together? Looking at it again thinking man, that sounds fantastic and I've got a slow cooker just sitting there waiting to be used. I was thinking about making chicken and dumplings but this might be even better.
Full disclosure: Team no bag, but not judging those who use one.
I added a bag of frozen peas/carrots when I added the egg noodles. I usually cook the chicken for 6 hours then shred; it seems to be cooked thru at that point. YMMV depending on your crockpot.
