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!!!
How does one go about getting an invite to said dinner party? Asking for a friend.
Also, shawarma is a funny word. 😁
Geez that looks unreal. Well done.
yeah, that looks fantastic jack
Earl is my +1
Homemade ravioli. Used my buttermilk cheese again, mixing it with chopped parsley and Parmesan. Delicious, but a whole lot of work.
I just... give up.
****ing Christ Jack - that spread is mouth watering. Way to go.
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to my knowledge never had muhamarra before
fascinated by the ingredient blend after looking it up
playing hunger games with pita, laser potatoes and catnip bowls
meanwhile dvo hand rolling ravioli like
Spoiler
although, worth noting, to my knowledge daddy also did not raise the mammal responsible for the original heirloom cheese culture ferment
The last two entries in this thread set a very high bar. Well done!
Top of the roll got a little burnt but just a reminder that Costco business center has skin-on pork belly
well i guess it does!
Did meatball subs on garlic butter/cheese toasted rolls with homemade marinara and (incredible for their taste and value) Costco meatballs. Best meatball sub I ever had.
I’m also pretty sure I’m forever done with jarred pasta sauce. Homemade is just far too superior.
I’m also pretty sure I’m forever done with jarred pasta sauce. Homemade is just far too superior.
I agree. I can't remember where it came from, but I haven't bought sauce once since I tried this recipe a few years ago. Too easy and way better than the jars. The crushed red pepper really makes it great.
Spoiler
Ingredients
1 pound ground beef (or ½ lb ground Italian sausage and ½ lb ground beef)
salt and freshly ground black pepper , to taste
1 medium onion , chopped
15 ounces tomato sauce
6 ounces tomato paste
1/2 teaspoon Italian seasoning
1 Tablespoon dried parsley flakes
1 teaspoon garlic powder
crushed red pepper flakes , to taste
1 Tablespoon Worcestershire sauce
1 Tablespoon granulated sugar
1 cup water
1/4 cup fresh basil leaves (optional)
spaghetti noodles , for serving
Instructions
Season ground beef with salt and pepper.
In a large skillet, add the beef and chopped onion and brown. Drain excess grease.
Add tomato sauce, tomato paste, Italian seasoning, parsley, garlic powder, crushed red pepper, worcestershire, and sugar to the skillet.
Stir well to combine and bring to a boil. Add water and stir well.
Reduce heat and simmer for 30 minutes. Add chopped basil before serving, if desired.
Rao's marinara is serviceable but I usually doctor it up with some alliums and additional canned tomatoes
Homemade ravioli. Used my buttermilk cheese again, mixing it with chopped parsley and Parmesan. Delicious, but a whole lot of work.
I'm sure they were delicious, but for me at least, life is too short to make my own ravioli. It's just too time consuming if you are a novice that does it once every two year.
dvo,
sandwich looks amazing as expected, but honest question
your personal opinion on bumpy plates?
Pineapple and anchovies pizza. I hate Joe Rogan and I hate Elon Musk. I did see a clip however with both, with Rogan describing that the saltiness of anchovies, combined with sweetness of pineapple is the perfect pizza combination. We shall see. I actually like both toppings.
No offense, but that is one shitty looking anchovy/pineapple pizza.
tonight we honor the humble potato
by splitting wide and baking twice
stuffed with diced ham, cheddar, chive, sour cream, butter, and crumbled pepperoni
I'll have some of 'em 'ere 'taters, mmm hmm.
