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!!!
Taters look outstanding, do want
Hell yeah! When I was whiteboarding a possible food truck in my life the leading concept was a twice baked potato truck. Lots of great potential to fill from a steam table, top with cheese, air fry and crank out food.
Classic
Smoked brisket
Broccoli cheddar
Reuben
Eggs and sausage with American cheese
Hell yeah! When I was whiteboarding a possible food truck in my life the leading concept was a twice baked potato truck. Lots of great potential to fill from a steam table, top with cheese, air fry and crank out food.
Classic
Smoked brisket
Broccoli cheddar
Reuben
Eggs and sausage with American cheese
Reuben twice baked potato sounds incredible.
add corned beef to that list with a fried egg on top.
Hell yeah! When I was whiteboarding a possible food truck in my life the leading concept was a twice baked potato truck. Lots of great potential to fill from a steam table, top with cheese, air fry and crank out food.
Classic
Smoked brisket
Broccoli cheddar
Reuben
Eggs and sausage with American cheese
Look up 'Kumpir' restaurants. Very common in europe.
I Love potatoes. Yo, you guys ever have SanFran garlic noodles. I made it and it's all I want to eat. I love lomein and, garlic and cacio pepe it's like all 3 in one. I love it do you guys. I gotta add green onion
I Love potatoes. Yo, you guys ever have SanFran garlic noodles. I made it and it's all I want to eat. I love lomein and, garlic and cacio pepe it's like all 3 in one. I love it do you guys. I gotta add green onion
never heard of them, please post a recipe, pics and/or video showing what this is, sounds tasty
Is it these:
Broken YouTube LinkNY times has been pushing the recipe on social media recently but they say that they adapted it from Kenji's book which I assume is the recipe above.
It's so good I'm eating it right now.. just sautee about 4 cloves garlic per serving in butter and add soy sauce and oyster sauce and I haven't but fish sauce than toss the pasta in and top with parm. Green onion would be good init.. you could add meat or vegetables but it's more of just a dish to enjoy the noodles pasta . It's my new favorite food.
It's like lo mein flavors mixed with aglio olio and cheese.
Do most people like parm over pecorino? I luke pecorino but after buying some a couple weeks ago and going back to parm I'm Def. A parm guy.
Do most people like parm over pecorino? I luke pecorino but after buying some a couple weeks ago and going back to parm I'm Def. A parm guy.
reggiano > romano > other italian parmesan ~ other pecorino >>>.>..>...>....>...>..>.>>> green cans labeled parm for u s because krafty dop contract lawyers saw dusty loopholes
Haa. I actually think for the price point it's pretty good. Tried Pocatello pcorino and thought it was good I MUST try some quality parm. Though
Ok that Vietnamese San Francisco garlic noodle recipe is an absolute winner.
I added some sautéed green beans and a package of silken tofu for protein and this recipe is going in the regular rotation immediately
Going to have to try that garlic noodle.
Tried some bacon wrapped chicken tenders tonight. Turned out pretty good!
looks fantastic cb
wondering if the tips of the chicken were chewy? that's always the challenge with tenders when trying to properly cook bacon (which you did)
guessing ones with fat drippings were the best
Thanks!! This was my first attempt and I didn't notice any major difference in the tips compared to the rest of the tenders. The bacon was crispier on top but the bottom wasn't too chewy.
Seasoning was a mix of equal parts salt, pepper, paprika, oregano, and onion powder.
Tasty enough to eat as is or dip in honey mustard, bbq, or your favorite dipping sauce.
Those probably go well with a BONG.
First time with the homemade buttermilk. Home run.
touch 'em all
It's national cheesesteak day? I definitely didn't make this and don't advise anyone to go to Pottstown PA without a good reason, but this was definitely one of the best I've had.
drooling
