What are you cooking???

[sameasiteverwas]

Wanted falafel but also wanted Indian. So I made some crunch patties with broccoli and fresh chickpeas, then threw them on this bread with cilantro and tamarind chutneys. (Seems relevant to this recent thread too, I suppose.)



Pan seared chicken and sautéed greens. Simple and great.


Adapted from yesterday's NYT recipe of the day. Roasted honeynut squash, baby beets, carrots, and parsnip with a mixture of spices. Served over a garlic yogurt sauce; topped with crispy chestnut mushrooms and, of course, an egg. INRAT: I needed to use all this produce.

Not enough flavor sauce

 

[Stabby]

Not enough flavor sauce

Should've gone with a Ben Franklin.

 

[flyingbison]

Made spaghetti carbonara for dinner last night, but the bacon I cooked didn't smell/taste quite right, so I tossed it. Added some peas to the carbonara for some texture. Was still great, even without the bacon.

Eating the leftovers for lunch today with some spicy grilled chicken tenders.

 

[TommyShitt]

Made spaghetti carbonara for dinner last night, but the bacon I cooked didn't smell/taste quite right, so I tossed it. Added some peas to the carbonara for some texture. Was still great, even without the bacon.

Eating the leftovers for lunch today with some spicy grilled chicken tenders.

 

[MikeJones]

bacon?

peas?

 

[BigFrank]

I thawed the bones/skin of a turkey I smoked and made a broth yesterday. Today I used the broth to make an Italian veggie soup -Ribollita. Really tasty!

 

[flyingbison]

No bacon in your carbonara?? What if I translated it to pancetta?

 

[MikeJones]

No bacon in your carbonara?? What if I translated it to pancetta?

Carbonara is supposed to be with guanciale. I'm just making the joke though and am in no way a traditionalist.

 

[flyingbison]

Carbonara is supposed to be with guanciale. I'm just making the joke though and am in no way a traditionalist.

Now you're just making up words.

 

[OceanOfMead]

It’s neck bacon. Cmon man. Know your bacons

 

[TommyShitt]

It’s neck bacon. Cmon man. Know your bacons

Cheek?

Edit - I googled, I guess the jowl counts as the neck. TIL.

 

[OceanOfMead]

Cheek?

Edit - I googled, I guess the jowl counts as the neck. TIL.

I actually took a class on breaking down a pig at a local, awarded restaurant - Vie, if you want to look up it or head chef Paul Virant, a the chef who gave the class, Nate Sears has gone on to do some cool stuff as well. It was very much a great experience for myself who is interested in sausage making, snout to tail cooking, etc.

 

[Shoresy69]

I actually took a class on breaking down a pig at a local, awarded restaurant - Vie, if you want to look up it or head chef Paul Virant, a the chef who gave the class, Nate Sears has gone on to do some cool stuff as well. It was very much a great experience for myself who is interested in sausage making, snout to tail cooking, etc.

You can just come to my store when they're available. Well minus the skin to start.

 

[OceanOfMead]

You can just come to my store when they're available. Well minus the skin to start.

You’re a little far, sadly,

 

[Jimctin]

I actually took a class on breaking down a pig at a local, awarded restaurant - Vie, if you want to look up it or head chef Paul Virant, a the chef who gave the class, Nate Sears has gone on to do some cool stuff as well. It was very much a great experience for myself who is interested in sausage making, snout to tail cooking, etc.

That sounds amazing

 

[elkhunter36]

Dark Chocolate Walnut Boule made with sourdough starter

 

[quirk6]

Did a vegetarian riff on a muffuletta today. Baked some muffuletta style bread. Pickled some carrots, red onion and garlic and then combined it with some salad olives. Some nice ones from Granzella's. Replaced the meat with roasted broccoli and cauliflower. That and some provolone cheese. In all, delicious.

 

[R1pps]

Seared Ahi Tuna over some salad greens. Easy and delicious. Will bang again

 

[OceanOfMead]

This is a very monochromatic plate but talk fish fry made us decide to fry up some lake perch we picked up a couple weeks ago (got a bag of several filets for a really reasonable price). Very buttery fish that made up for the fact that we have not totally worked out a scratch made fish dredge. Was good but needed a little more spice. Since we only prepped a filet each I looked in the fridge for something else we could dredge and low and behold WE HAD PICKLES. So there is the perch, a pickle spear, homemade tartar sauce and the big discs are baked purple yams. We chipped them and baked them so they got soft and just a little char for some marshmallowy sweetness.

 

[FATC1TY]

I actually took a class on breaking down a pig at a local, awarded restaurant - Vie, if you want to look up it or head chef Paul Virant, a the chef who gave the class, Nate Sears has gone on to do some cool stuff as well. It was very much a great experience for myself who is interested in sausage making, snout to tail cooking, etc.

Sounds like a chill Saturday morning when the temps dip in the fall down here. Except Denverc, who owns the hog, ain’t no chef and his buddy Hudson, doesn’t give a shit about knife skills while we all drink beer and tell lies, trying to tell the new guy that the skirt steak, the loin and the “ass” ain’t worth eating.

We don’t talk about the jowl and hope someone kind of just doesn’t give a fuck, it’s a bit of gamesmanship.