OFFICIAL THREAD: General Cookery and Discussion

[Fueco]

I need to try different bread recipes. I’ve got this one memorized and coming out as good as it can.

 

[Biscotti]

Fresh dumplings always look so...

Sexual.

 

[Van Veen]

Pickled pork looks very unappetizing. Kind of looks like rotten meat.

 

[jcman311]

Fresh dumplings always look so...

Sexual.

Knowing your taste in, uh... sexual activities, I find that offensive.

 

[Piobaire]

Dumpling, dumpling?

 

[Piobaire]

Anyone own or try anything like this? Looks pretty good but for $200 I'm hesitant.

Gas Grill Pizza Oven Kits - KettlePizza

Gas grill pizza oven kits from KettlePizza set directly on the gas grill grate creating a high temperature cooking chamber that cooks amazing pizza.

www.kettlepizza.com

 

[jcman311]

My FIL got one for xmas, but I dont think he has used it yet.

 

[Beckwith]

Piob, we are not having this conversation any more, please go buy a Uuni or Rocbox, I promise you will not be disappointed in either. If you want something with more firepower, check out BBQ Guys warehouse, they had a few nice ovens. Their customer service is top notch, i have bought several scratch and dent items including my Hestan, and they go above and beyond.

 

[Lizard23]

Second bbqguys.com. Also bought my hestan from them and they are great.

 

[edinatlanta]

speaking of stock....i always find mine a bit too wan. I'm wondering if I just need more bones. I always reduce it to the amount specified in whatever recipes I use. Or is it just the Anthony Bourdain cheat of a bit of gelatin. A spoon of Better than Bouillon also does wonders I've heard.

 

[Biscotti]

Better than Bouillon blows

 

[edinatlanta]

If someone knows about blowing....

 

[Van Veen]

speaking of stock....i always find mine a bit too wan. I'm wondering if I just need more bones. I always reduce it to the amount specified in whatever recipes I use. Or is it just the Anthony Bourdain cheat of a bit of gelatin. A spoon of Better than Bouillon also does wonders I've heard.

Chicken feet for gelatin/body. And probably more meat, not just bones. Leg quarters are super cheap ($0.79/lb) so I use those. You can also throw the onions with skins on if just want more color.

 

[Piobaire]

And a little gelatin really works both for mouth feel and if you’re doing something like a cassoulet where you want a crust to form.

 

[Van Veen]

And like I posted a few weeks ago, it really makes a difference for sauces/reductions. NGL I still use better than bouillon most of the time (cheaper and easier) and save the homemade stock for when it really makes a difference.