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!!!
Circles
If there's a better pizza you can throw together in 10 minutes at home than [I][U]Serious Eats extra crispy tortilla..., I'd like to see it
2+2 guy has a pretty good 'healthy', brotein-filled option:
Kenji's are legit too though. Made those for my keeds for years.
hans, did you make Eld chili?
Patriots juggernaut heading into San Fran this week, which means we're doing saffron chicken.
Did the beast ever post a recipe in his thread?
Patriots juggernaut heading into San Fran this week, which means we're doing saffron chicken.
Did the beast ever post a recipe in his thread?
Not to my knowledge. The only recipe I remember him posting was for a whole grilled onion. When I made saffron chicken I think I just synthesized various recipies for joojeh kebab.
Patriots juggernaut heading into San Fran this week, which means we're doing saffron chicken.
Did the beast ever post a recipe in his thread?
He posted it somewhere if not this thread. I saved it. It’s good but takes some culinary knowledge to apply
Behold
Babs world famous safran chicken
Chicken
Onion
Garlic
Safran
Habanero ( if you like it hot)
Salt and pepper
Lemon juice
Olive oil
Dice onions, chop garlic and habaneros add some safran to a small amount of water mix everything together including lemon juice and chicken, marinate over night
But trust me on this add some mint, cumin and yogurt use a less over powering chili and don't marinate for more than 4 hours. Serve with rice, pita, yogurt, humus, taboule and grilled vegetables. Brush the vegetables with some harissa and olive oil while grilling them
Nice, will have to try that version.
You (or anyone in here) ever make Kenji’s short rib chili?
Might give it a go in a few weeks.
i incorporated techniques of Kenji's chili in this experiment from a few years ago
https://forumserver.twoplustwo.com/34/ot...
Couldn’t find your chili in that link.
I will absolutely be making that pineapple cashew chicken Bigdaddy posted in 2018. That real deal kung pao is so damn good. Can’t wait to try this remix!
