OFFICIAL THREAD: General Cookery and Discussion

[Piobaire]

Rarely these days and particularly not after a day at the office.

What I really nailed in the above was getting lots of butter emulsified with lemon juice, white wine, and pasta water so it coated the noodles. I sweated the garlic and shallots in butter, then dropped in the shrimp, then deglazed with wine and lemon juice. When the shrimp were perfect I pulled them out and dropped in the noodles which still had a few minutes of cook time needed. I finished them off while reducing then tossed the shrimp back in.

*chef's kiss*

 

[Piobaire]

This week I acquired both an 18" round, maple Boos cutting board and a 7" Nakiri knife. Looking forward to getting my chop on.

 

[Fueco]

Looking forward to getting my chop on.

That’s what Lorena Bobbitt said.

 

[Piobaire]

Beef tenderloin, creamy garlic mashers, veggies. Sauce is my homemade demi. I want to open a demi shooters bar.

 

[Go Surface]

Steamed Cantonese style fish with a drizzle of my homemade chili oil. ?

 

[edmorel]

Does it excite you, the steamed fish?

 

[Go Surface]

Much excite!

 

[Go Surface]

Beef bourguignon:

 

[Lizard23]

Eggplant parm… setting up now if the fridge uncovered. Not hard at all but lots of steps. Tomorrow i bake it off.

 

[Fueco]

Just more baking (oatmeal chocolate chip cookies)… We’re out of eggs, but I know how to substitute water.

 

[Lizard23]

Zucchini “carpaccio” for lack of a better name.

 

[romafan]

Zucchini “carpaccio” for lack of a better name.

View attachment 1640686

Very nice - is that all parsley or do you have a little mint mixed in there? Tiny drizzle of lemon/good oil, grind of pepper & voila!!

 

[Lizard23]

Very nice - is that all parsley or do you have a little mint mixed in there? Tiny drizzle of lemon/good oil, grind of pepper & voila!!

parsley… baby arugula would be nice as well.

 

[Beckwith]

Eggplant parm… setting up now if the fridge uncovered. Not hard at all but lots of steps. Tomorrow i bake it off.

View attachment 1640114 View attachment 1640118 View attachment 1640119 View attachment 1640120

@Lizard23,

The overnight chill allows for more moisture to be drawn out? I have grilled them then stacked, but i like the breadcrumbs and bake. Crispy?

 

[Lizard23]

@Lizard23,

The overnight chill allows for more moisture to be drawn out? I have grilled them then stacked, but i like the breadcrumbs and bake. Crispy?

the overnight chill is both for convenience of being able to make it in advance as well as to allow it to become a more cohesive mass that i find makes it slice better (still need to let it cool for at least 30 min post bake or else it just falls apart vs making nice looking slices with all those layers).

FWIW, not sure if pics made it clear, but i fry all the breaded eggplant first before layering. I have baked the slices instead of frying and it still comes good, just not quite as good. As frying. If you want it to actually taste like eggplant, the biggest factor is slicing the eggplant relatively thick (about half an inch).