OFFICIAL THREAD: General Cookery and Discussion

[Van Veen]

I bought that Breville Sous Chef 16 on Facebook brand new for $150. Way overkill for my needs but damn if it ain’t a fine piece of machinery. It weighs like 25 lbs. but is quieter than my blender.

I’m curious to test out the slicing blade and see how it compares to a mandoline.

 

[javyn]

IP Chicken Pho

 

[javyn]

Some **** from prior weeks I had on my camera roll

Country omelette with a slice of Gouda and salsa verde

Baked yams with yogurt lime sauce

I probably should have waited until the sauce thickened to take the pic of this one but oh well (I don't technically stir fry, it's all blanched.)

Love baby bok choy, sometimes it's all I want for dinner.

 

[Fueco]

Homemade Bavarian-style pretzels. They came out a little too bready, but it was a decent first try.

 

[Lizard23]

I would love to make some homemade pretzels. Anyone have a good recipe?

 

[Van Veen]

I would love to make some homemade pretzels. Anyone have a good recipe?

Recipe: Soft pretzels

Recipe: Soft pretzels

www.latimes.com

Which reminds me I need to save this in my recipes folder for when it inevitably disappears.

 

[Lizard23]

Recipe: Soft pretzels

Recipe: Soft pretzels

www.latimes.com

Which reminds me I need to save this in my recipes folder for when it inevitably disappears.

Thanks!

 

[Fueco]

I would love to make some homemade pretzels. Anyone have a good recipe?

Here’s the one I used. Like I said, it came out a bit too bready. I’ll have to that other recipe next time. Or make this one with smaller pretzels.

https://www.allrecipes.com/recipe/161586/papa-drexlers-bavarian-pretzels/

 

[Van Veen]

The key is getting really thin ropes because they rise a lot in the oven. I think my first pretzels looked kind of like that. I haven’t made any in a while, though.

 

[Omega Male]

Something different, Sturgeon -- the bacon of the sea. Has veins of fat through the flesh so it's wicked rich and a little goes a long way. Tomato tapenade, sautéed green peas and green apple, spuds.

 

[Piobaire]

I just realized I've not done anything with lamb belly in a few years. It is seriously the best thing ever. I need to make some bacon with it, something like a porchetta, and slow grill it too. If you've never tried lamb belly you need to get out and try some.

 

[Lizard23]

Need to call butcher and get some lamb belly... i can figure out what to do with it later.

 

[Omega Male]

As much as he's shilling for Knorr, I want to do this from Marco Pierre White.

 

[Van Veen]

I wanted to try out my new food processor, so I made an attempt at pate brisee today (never made a pie crust before). I failed miserably because I missed a step in the recipe. This made me realize I'm a boomer and need to print out recipes. I always screw them up if I read them from a screen.

I made a second one and it's looking pretty good. Chilling in the fridge overnight.

 

[javyn]

Anyone have any recs for a good immersion blender? Something with a rubberized guard, if such a thing exists, as I'm afraid of scratching the enamel in my pot.

edit: Nevermind, found some good options. The proper search term is "nylon pan guard"