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OFFICIAL THREAD: General Cookery and Discussion

Omega Male

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Kind of miss @Biscotti telling me how ******** up. But he's off on the spy ship for the duration.
 

edinatlanta

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NakedYoga

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I attempted cacio e pepe tonight for the first time. Heavy emphasis on attempted. Unfortunately the pecorino romano clumped up and I was left with a meal of greasy, peppery, buttery spaghetti with cheese clumps. Oh well, at least I had also roasted the last of the beets and Brussels sprouts as a side.

Not sure where I went wrong, but I'm determined to get it right.
 

stro

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back to back simple grill nights: kenji's chicken cutlets last night, meathead's steakhouse burger tonight. finished a bit over my preferred temp on both but wifey's pregnant so going to be erring on that side for the foreseeable future. after a bit of experimentation i have concluded that an unbalanced rye old fashioned (unbalanced in that it's got 2x my usual whiskey) completely cures these temp issues to my taste. i am pleased that, collectively, cooking for three and drinking for three appear to be in balance.
 

edinatlanta

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I think this is my first time cooking morels. Used the serious eats recipe. They were so dirty i think they got a little waterlogged while cleaning.
15920658202333740676035990960171.jpg
 

Huntsman

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I haven't had a morel at all this season. Jelly. They are amazing grilled, BTW.
 

Piobaire

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Plating is a bit of a hot mess. Duck fat crispy potatoes on the bottom, Treagered veg, crispy skin salmon done on a cast iron griddle on the Lynx, topping is mayo and gochujang sauce with panko crust.

16BB3A7A-518C-4361-A093-26DC46DE7209.jpeg
 

reidd

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Roasted a red snapper last weekend and made stock with the bones.. obviously needed an appropriate application for said stock this weekend so decided on a risotto. Just a little sea bass fillet on top from the sousvide. Roasted cauliflower and parsley salad on the side.

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3B1293CB-1ACF-4ADE-808C-84042B0748BD.jpeg
 

reidd

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I always make my risottos in the cast iron because the heat distribution is so good but I find the constant stirring flecks off a lot of little black bits from the bottom and kind of greys my risotto. Anyone else have this problem and or have a solution?
 

otc

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I always make my risottos in the cast iron because the heat distribution is so good but I find the constant stirring flecks off a lot of little black bits from the bottom and kind of greys my risotto. Anyone else have this problem and or have a solution?

Seems like exactly what an enameled cast iron pan is for
 

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