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!!!
511 Replies
I'm team anti-bag but I also won't use a microwave
MIL had a grip of those things in the pantry, had never seen them before
That is way too rich for me.
All of that fat just 1lb of chicken.
obviously big dairy is colluding with campbell's
please tell me this isn't referring to condoms
redeyes, log out now and go watch the entire naked gun franchise
Only time I've heard of the crockpot liners before now was from a cousin who's a truck driver. He uses them while driving to cook.
this fella when pressed lies like the ex-wife of kneeling elvis, son
when i saw that **** in the theater you were in elementary school
at that time not protected by police squad!
also not dying soon in a tragic blimp accident over the orange bowl
do you think me, a brave man, two kinds of sucker?
Good Year? No, the worst…
👍
such greatness
Even the edit explanation is [strike]unintelligible[/strike] indecipherable!
excuse me stewardess I speak red
The interpreter OOT never knew it needed! Until recently.
Thanks for volunteering to interpret every OOT post of RED's! Your endless contributions will defiantly be appreciated.
surely you can’t be serious
I am serious!
And
Highly recommend this recipe. I used pork jowl instead of bacon, medium diced it. Otherwise followed as is.
Nothing exciting or pretty, but my brother got me a couple of proper fermentation jars, so thought I make some sauerkraut.
I'd like to have said it's super simple as all you need for a basic batch is cabbage, salt, and a container. However, I was at someone else's house, not paying attention, and when I tasted a bit while jarring realised I'd sugared rather than salted, so had to fix that mess 😊
Will see what they're like in about a week.
that's an awesome gift
please keep us posted on future experiments
chump don't want no help, chump don't get no help
warning, further derailment ahead
I'm beginning to wonder who's had more gummies than me today. 🙄
Been on a cheese pie streak. This one 1/4 taco.
Oh and pineapple
Taco was good and brought back memories.
Sent from my Pixel 6 using Tapatalk
Everywhere I look, I think of her
Haha guess that's for me.
After a day or two of nothing much, sudden got a to of action and they are still bubbling away.
The rubber airlock tops have worked really well, although think I over-filled/stupidly left them by the radiator one day, came back to find a small explosion, which stunk my room out. Will crack one open tomorrow and see how funky we've got.
Looking to do a fermented hot sauce next, and my brother's been raving on about how good fermented carrot soup is. I'm skeptical...
Non cooking related. The last thing I expected to find when I went on to YouTube this morning to find Kenji doing a live Let's Play of the new Prince of Persia!
Not Naked Gun unfortunately but the next best thing is scratch made General Tso’s (based loosely on Kenji’s). Absolutely lights out. Have also taken to deep frying in palm oil.