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OFFICIAL THREAD: General Cookery and Discussion

Piobaire

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imatlas

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otc

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My mom has been giving us all of this pickled stuff and I can't quite get a handle on how to use it.

I keep feeling compelled to serve it with asian-ish things, but it is mostly more nordic flavored stuff, inspired by books like this:
1601480332724.png


Those flavors often just don't fit well into something like korean bulgogi bowls or momofuku short ribs...but I don't have occasion to eat a bunch of random pickled vegetables on their own all that often.
 

Thrift Vader

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Lamb chops.

Roast meats.
 

javyn

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Tried a roast in my IP. Pretty good. Definitely using white wine for beef from now on instead of red.
 

Piobaire

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I was going to say sandwich topper too and I'd also say with really hearty, beefy things like brisket. The touch of acid to wash through something unctuous is where it's at.
 

Lizard23

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Also agree that something acidic goes well with something super rich.

Any kind of braise screams for a little pile of pickled vegetables to pick on between bites. I like pickled carrots on top of lamb shanks done with cumin.
 

venividivicibj

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How long does pizza dough last once made?
 

Piobaire

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Like Imma let it sit around to go bad? (I hear you can freeze it but never tried.)
 

imatlas

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I usually make a double batch and freeze half. I’ve found a ball in the back of the drawer from 6+ months earlier that was fine.

I halve it after punching down the first rise, then slather the ball I’m freezing with olive oil
 

imatlas

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if you want
 

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