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OFFICIAL THREAD: General Cookery and Discussion

Lizard23

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Twice fried buffalo wings (225 for about 25 minutes then at 400 until super crisp) vs my usual single fry at 400 until crispy.

i really wanted there to be minimal/no difference but the twice fried were exponentially better. Kenji wins again.
 

Lizard23

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Made some Tuscan style pork ribs... st. louis cut dry brined overnight with addition of fresh garlic and fresh rosemary with the salt. (My favorite for lamb as well).

Grill 15-20 minutes per side on low/medium heat. Fresh ground pepper and a squeeze of lemon to finish. Serve with chopped cherry peppers or giardiniera. Done.

Definitely have chew to them but I sort of enjoy that. I have learned that if you call them ribs, people are disappointed. If you call them rosticciana, they love them.
 

Van Veen

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I give in. I'm buying a vacuum sealer. The water displacement method sucks.

Unfortunately the one I want is sold out basically everywhere.
 

Thrift Vader

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Last night we had fresh family grown Asparagus, with a simple pan fried chicken breast salt&peppered.

we then tested the various sauces we have in the fridge.
Lemon based salad dressing was the winner.

Balsamic salad dressing on the Asparagus.
 

Luigi_M

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^^ sounds tasty!
I love asparagus (asparagi??) this way:
Asparagi
- a pot of boiling salty water, more or less like for spaghetti (try to get a tall and narrow one, so that you may put the asparagi standing in the water with their heads out)
- put your asparagi in boiling water: again, try and keep their heads out of water so it remains crunchy
- carefully strain when done.
Sauce
- hard boiled eggs, finely minced
- vinegar, olive oil, salt pepper, all to taste
- mix and crush together condiments and eggs with your fork, until you get a sauce about the consistency of a mayonnayse, but still with some little recognisable pieces in it - you don't want too smooth a sauce here
Done: eat each asparagus with some sauce and be happy.

My dad loved this dish: in the season he could have it daily or more.

I read somewhere that the gentleman way to eat asparagi is with your bare hands, but I'm from the country and use a fork and knife to cut and eat them.
 
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edinatlanta

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