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OFFICIAL THREAD: General Cookery and Discussion

nootje

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I am a annoyed by him coming here with that shit, I really like this little corner of the forum. The advice and show&tell is genuine, without any showing off.

Fwiw, I think this was triggered through the ridiculous flatware discussion (could there be any other) and him realizing that the people who really cook dismissed his thinking. So how’s he getting his cooking credentials up🙁
 

Piobaire

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NOICE! I have two portions of bolognese in the freezer but will need to cook down another batch genovese for weeknight meals. Nothing beats having frozen portions of real pasta sauces for worknight meals.

I did 5# of pork rillettes yesterday. Simmered them until fall apart and I recently stumbled across something that seems to improve the texture. Last batch I made something came up such that I couldn't process them so I just tossed the whole thing into the fridge overnight. Not only was it easier to sort out the unwanted bits the texture markedly improved. So today I've got to process.
 

Lizard23

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I should do some rilletes.

once the world is normal again, would be nice to pull out with a cheese board for impromptu drinking sessions around the fire pit.

hell - might even try to figure out how to cook steak.
 

Lizard23

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Pio - do you serve genovese as one course and then the beef afterwards or shred the beef into the sauce?

my grandmother did the former so i usually do the same but the pasta is always the crowd pleaser so seems the latter would be better (and easier) if not authentic.

as i think i had mentioned prior on this thread i struggle with these sorts of things philosophically. The spirit of the dish is cucina povera. For this reason i try use as little beef as is needed (today was around 1:4 beef to onions) but am always tempted to add more and always wonder at what point it becomes a new dish.

not that this matters as long as it tastes good, but I do think about it.
 

Lizard23

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Interesting. Next time i’ll try without the carrots and celery.
 

edinatlanta

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That's a lot of fucking work to end up with a floppy skin chicken.
I.....actually thought the same thing.

Im sure the veggies were delicious, though.
 

Piobaire

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I do about 3:1 onions:beef and I do use 1/2 cup or so each celery and carrots. I don't measure, just grab a few ribs and a few carrots and dice. I shred the beef and just put it all over pasta. Not authentic, but then again, I'm a Celt so no inner conflict. ;)
 

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