OFFICIAL THREAD: General Cookery and Discussion

[Luigi_M]

I don’t even see garlic in the recipe, am I missing something?

Garlic: not a lot - you don't want to get killer breath - but a hint adds flavour.

 

[Van Veen]

Pro tip: if you make a quadruple batch, it turns out that all of the reducing steps take significantly longer.

I've learned this lesson. I use an extra skillet or two, then combine everything in a stock pot. (In general... never made this specific recipe)

My problem I have to figure out: I make a version of Lidia's meat sauce recipe. It uses pork neck bones, and I always wind up with a few bone shards in the sauce after the meat breaks down. Maybe I need to trim better, or wrap them in cheesecloth after I brown them.

 

[otc]

What's your usual bolognese to pasta ratio?

I have a bit over a pound of it defrosting right now (prepared weight) and I'm not sure how much pasta I should plan on.

Normally I'd just be ok with having extra pasta but...scarce resource right now.

 

[edinatlanta]

Fresh easter ham

 

[Piobaire]

Edinaphail. There's no such thing as "fresh ham."

 

[edinatlanta]

I have a quart sized ziploc bag of shrimp shells and one lobster tail. About how much seafood stock could i make?

 

[brokencycle]

We're having smoked turkey tomorrow and prime rib on Sunday.

 

[Piobaire]

I made the pasta wide on purpose. Pretty happy with the way it all turned out and it was delicious.

 

[venividivicibj]

What's your usual bolognese to pasta ratio?

I have a bit over a pound of it defrosting right now (prepared weight) and I'm not sure how much pasta I should plan on.

Normally I'd just be ok with having extra pasta but...scarce resource right now.

As much as I can eat. Leftovers just go into the next batch

 

[gettoasty]

Salmon, green beans, and Japanese sweet potatoes, all done in the oven. Easy clean up. And a slice of banana bread afterwards.

 

[venividivicibj]

Hate cooking brown rice. Takes forever and I never get the texture right

 

[edinatlanta]

Hate cooking brown rice. Takes forever and I never get the texture right

Lolque

 

[edinatlanta]

Fresh easter ham View attachment 1369008 View attachment 1369008

Somehow i cut the oven off not once but twice....thankfully its a low enough oven that starts off hot that i don't think it really impacts anything other than the time.

 

[otc]

Not a big cake guy, but I baked a brown butter carrot cake with buttercream frosting for my fiance's birthday. My frosting technique could be improved... But otherwise turned out well.

Now trying to figure out who we can deliver cake slices to so that we don't eat it all.

Here's what I don't get about cakes: when you level it, you literally cut off the best part. The nice slightly crispy dome with a little bit of fluffy cake underneath.

Snacking on those tops is better than the rest of the cake put together.

I think the Seinfeld muffin top episode got it wrong. Just turn the bottoms into a layer cake, coat in frosting, and sell them as restaurant desserts...

 

[jcman311]

I’m only about an hour away.