OFFICIAL THREAD: General Cookery and Discussion

[beargonefishing]

Herbed pork tenderloin with Swiss chard and a lemon chickpea puree. Garnish is tomato jam.

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What's the difference between a chickpea and a garbanzo bean?

I've never had a garbanzo bean on my face.

 

[Omega Male]

An oldie, but a goodie.

 

[nootje]

Bruh im gonna hit you up next time im in Holland.

Make sure you do, happy to show you around a bit.

 

[Beckwith]

Alright, I will play along. Difference between jelly and jam?

 

[Omega Male]

 

[jcman311]

I’m making homemade Detroit style pizza tonight. With real Brick cheese, none of the fake ass St Louis style Provel ****.

 

[Van Veen]

Just picking up stuff to make stock. Chicken leg quarters at Wegmans are cheaper than chicken bones at my nearest Asian market.

 

[jcman311]

Not much to look at, but tasty as hell.

 

[Piobaire]

Never thought pizza from the 313 would be a thing.

 

[Piobaire]

 

[Van Veen]

This is my first time making stock on the stove. I’ve only used the instant pot before, but I wanted to make a bigger batch this time.

My target was 1 lb. chicken per quart of liquid, but I think I wound up with 6.5 lbs of chicken and 5.5 qts of water in a 10 qt pot. (Probably better more meat/less water than the other way around.)

One of my goals this year is to reduce food waste, so I have been keeping a bag of scraps (mostly onion and celery trimmings, parsley stems, and a few carrot ends... realizing I should have probably saved carrot peels too), added some leftover leek I had no use for (wish they didn’t sell them in bunches), topped off the veg with some fresh, and added thyme and bay leaf. I’ve got about 3 lbs. of chicken bones (necks and raw carcasses) and 2 lbs. of feet from the Asian market, plus one leg quarter.

Hopefully it comes out okay.

 

[Van Veen]

The yield: pretty much exactly the amount of water I used.

I’ll refrigerate and skim the fat off later.

 

[HORNS]

Nothing wrong with that fat.

 

[Van Veen]

Nothing wrong with that fat.

It’s schmaltzy.

 

[Van Veen]

So this was the end result of all that work. Anniversary dinner. A small dry aged prime rib, fondant potatoes, and broccoli rabe. I made a red wine jus (based on serious eats recipe) which is probably the best sauce I ever made, but it was totally unnecessary. (I’m going to buy some cheaper steaks this week to use it up.)

I reverse seared the prime rib, but my oven sucks so the temperature was all over the place.

I only remembered to get a pic of the jus after eating, but this is where homemade stock really pays off.

Silky.