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OFFICIAL THREAD: General Cookery and Discussion

Piobaire

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Recently suggested and I've been thinking the same thing for some time. General cooking thoughts, questions, and discussion.

Also, place to be simultaneously amused and horrified.

 

Lizard23

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Man - this guy loves throwing raw chicken on top of his vegetables.
 

Texasmade

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If only reheating in the microwave counted as cooking I could actually post something here.
 

edinatlanta

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Lizard23

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Porcelet belly from d'artagnan has shipped. Porchetta on Saturday. I have basically set myself up to not think it will be worth the cost vs normal belly but would be ecstatic if I am proven wrong.

Thinking broccoli rabe, pickled fennel slaw, and homemade giardenia as sides with a few loaves of ciabatta.
 
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Piobaire

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Man - this guy loves throwing raw chicken on top of his vegetables.

Also, what's wrong with raw chicken on the same cutting board you're using for everything else without even a dirty rag wipe?
 

Piobaire

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Trader Joe's has this new chili onion crunch oil and it's fantastic. Hard to get and I see they're selling on eBay for upwards of $16 a bottle. Going to grill off a bunch of veg on my Traeger (want the added smoke) and toss in some of this. Will go with Saturday's rotisserie chicken and Sunday's rotisserie porchetta. This will also yield us left over for Mon-Wed next week. :)

tj%2Bchili%2Bcrunch.JPG
 

Van Veen

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Trader Joe's has this new chili onion crunch oil and it's fantastic. Hard to get and I see they're selling on eBay for upwards of $16 a bottle. Going to grill off a bunch of veg on my Traeger (want the added smoke) and toss in some of this. Will go with Saturday's rotisserie chicken and Sunday's rotisserie porchetta. This will also yield us left over for Mon-Wed next week. :)

tj%2Bchili%2Bcrunch.JPG

Probably good on pizza. Maybe I’ll see if I can get some today.

$16 is more expensive than Calabrian chiles though.
 

Lizard23

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Porcelet belly has arrived. It looks great but is not as thick as what I am used to. Its not really thick enough to butterfly. I think i will remove some of the skin and roll the shorter way so that each slice is thicker.

Thoughts?
 
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Piobaire

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For porchetta? Sounds sensible.
 

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