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!!!
'Back Bacon' I believe it's it's called. Not ham, don't eat it raw!
We have 'Streaky Bacon' here, which the US like to cremate
Both have their place!
Big fan of pork jowl lately. Whole Foods near has it regularly.
jowl is one of many perfectly descriptive hog words
as is jk rowling and hermione
game on if your thinking back to when bacon was the hairy part of a pig easily smuggled
Looking forward to tucking into a proper English breakfast one day.
Was served a sandwich with butter last year. Not terrible but not looking for a repeat but it worked in it's own way.
I read a book once that had a false utopian, perfect heaven where everything you wanted was granted. In this perfect world breakfast was English, lunch was Chinese and dinner was French. I kind of agree with this, the British probably make the best breakfast.
I read a book once that had a false utopian, perfect heaven where everything you wanted was granted. In this perfect world breakfast was English, lunch was Chinese and dinner was French. I kind of agree with this, the British probably make the best breakfast.
Bland for breakfast sucks. Mexican> Asian> everywhere else.
Canned, room temperature beans, greasy not in a good way sausages, those tomatoes. Not a fan.
Chilaquiles FTW. Xmas. Eggs over medium.
Was served a sandwich with butter last year. Not terrible but not looking for a repeat but it worked in it's own way.
I'm okay with being an outlier, but I'm a fan of butter on sandwiches. Good bread + real butter is a rock solid foundation for delicious.
Also would prefer mexican/texmex over english breakfast, but I wouldn't turn up my nose. Everything other than the blood pudding and beans is a regular feature anyway.
Good bread, like a nice baguette, ham, and cheese works really well on the trail.
No need for condiments l, though I can get behind some salted butter.
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Without searching, I think someone in this thread recommended this knife at one time or maybe I stumbled across on my own, I'm not sure, but I've had it in my "save for later" stuff on Amazon for a pretty good while and now it's 46% off and I think I'll go ahead and buy one. Seems like at this price even if it's not great I can just treat it as a disposable.
Whats the point of getting a laser engraved damascus pattern?
Does anyone use the style of knife sharpener that comes with the Amazon linked knife? Do they work?
I don’t think I’ll switch from a whetstone, but curious.
My Wusthof came with one like that (A little bigger, larger handle). I can tell the difference after I use it. Can't compare to any other sharpening experience, though. Two slots, course and fine. Couple of passes thru course, then a couple thru fine and I'm good to go.
Had a leftover ham bone, made lentil soup for the first time. Probably overcooked the lentils a wee bit and it ain't pretty but I've killed like 80% of this pot over the past 5 days
Used better than bullion for the first time
Photo is of cold food, lol
steve - please don't let that be the only image you share of your delicious soup
as for sharpeners, i was gifted one of these a while back and my opinion pretty much aligns with this review
https://www.youtube.com/watch?v=7ZUYxFrV...
english breakfast is becoming more of a thing, I'm beginning to see it on more menus
and as someone with celiac who can't drink beer, i can usually find a cider when i go to the bar, often on tap
i think in another 10 years both of those will be pretty well known by most of us
buttering sandwich bread and what you call bacon will never be accepted by us though because it's objectively wrong
look at how fat we are already, i can't imagine what i
To me a sandwich that gets mayo and or mustard is just at totally different thing then a "butterbrot".
I do love a nice sandwich with some ham and cheap cheese slices with some pickles, tomatoes, lettuce and so on.
But if i use high quality charcuterie and good cheese i dont want to mess up the flavour of it by adding on all that crap.
Just high quality bread, good butter and some amazing charcuterie or cheese. There is simply no room for a condiment with a strong flavour so butter is the best choice imo.
Took a bit of a learning curve but I’m cranking out some very solid ice creams from this thing now.
below is coffee, vanilla with molasses cookies, mint with Oreos, and a straight chocolate chip
If the sandwich was ham and cheese on a baguette, maybe with some gherkins, this seems totally fine/standard imo.
Very common French style sandwich. The issue I have is the lack meat and cheese.
I read a book that had a guy that would always order at Jewish delis, pastrami on rye with Swiss cheese, mustard and butter. I’ve actually been kind of craving one.
