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OFFICIAL THREAD: General Cookery and Discussion

Piobaire

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Can't take a Searzall to it?

FWIW, we're having filet mignon for the entree tomorrow at our friends in the 'Hood. I'm bringing over foie gras for searing and some of my newly discovered smoked salmon in a mouse. Also bringing portions of my latest batch of demi for saucing the filets.
 

Van Veen

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I'm way behind. Brown chicken stock should have been done yesterday. I'm going to be up till 2am babysitting it.

Butternut squash soup is done, at least.

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Piobaire

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My smoked salmon mousse turned out awesome. Lots of my freshly smoked salmon, a block of Philly cream cheese, juice of half a lemon, S&P, couple shakes of this garlic/bell pepper/onion spice mix I like. Have diced red onion and capers for toppers, made some crostini, and have TJ's crackers. Have foie gras ready to sear and I always pour off the butter/foie oil into a bowl for dipping fresh bread into. That is really decadent. Just need to pull some demi from the freezer for saucing the filets and we're done.

:slayer:

I even have the beef and salt pork for tomorrow's Genovese sauce cubed up and ready to brown tomorrow morning. Wanted to get the meat cubed as I can dice veggies while the meat is browning.
 

Fueco

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Cranberry “cobbler”

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Edit: here’s a closer shot. This is probably my favorite cranberry recipe.

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Last edited:

Fueco

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Since you gave us the cranberry part I’d say “half right” is pretty generous grading.
Even the grades are bigger in Texas.
 

Piobaire

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In a mere 8-10 hours we'll have a big batch of Genovese.

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Omega Male

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Nice. Will be having the traditional turkey, stuffing and cranberry sauce sandwich for breakfast here.
 

Piobaire

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