What are you cooking???

[Stabby]

I also had shrimp last night, along with some snow peas. I didn't make the dumplings but I did break in my new mini bamboo steamer with them.

Blue oyster mushroom pappardelle.

Kebab-spiced maitake, tahini, shatta, pita, and a chickpea salad.

 

[TerrorBerk]

In advance of Cinco de Mayo, Cheaters “Mole Poblano” with chicken. One day I’ll make a real one but this uses a number of pantry ingredients and was pretty damn tasty. With arroz verde and guacamole salad.

 

[Stabby]

The fishmonger had halibut cheeks today. What a treat; this is the best part of the fish.

Served over a blitz of nettles, green garlic, ramps, lemon, and parsley.

 

[BigFrank]

The fishmonger had halibut cheeks today. What a treat; this is the best part of the fish.

Served over a blitz of nettles, green garlic, ramps, lemon, and parsley.

But cheeks.

 

[BigFrank]

I like to make burgers from fresh ground chuck. Today the roasts were not on sale, but the Tri-tip was. The butcher said it would make a nice burger. He double ground it to get the fats dispersed. Was not a fan. Felt the patty came out dense. Pretty sure it was more the double grind than the change in meat.

 

[Nathan]

I like to make burgers from fresh ground chuck. Today the roasts were not on sale, but the Tri-tip was. The butcher said it would make a nice burger. He double ground it to get the fats dispersed. Was not a fan. Felt the patty came out dense. Pretty sure it was more the double grind than the change in meat.

I always double grind but I prefer a blend - I like 1/3 brisket, 1/3 sirloin, 1/3 short rib - so the double grind gets it good and integrated.

 

[R1pps]

My kid made a bolognese tonight for mom. It was tasty and we had fun making it. Neither of us are very good at presentation.

 

[TerrorBerk]

I always double grind but I prefer a blend - I like 1/3 brisket, 1/3 sirloin, 1/3 short rib - so the double grind gets it good and integrated.

Do you have a grinder or do you use a food processor?