OFFICIAL THREAD: General Cookery and Discussion

[Thrift Vader]

That looks tasty

 

[Omega Male]

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

 

[edinatlanta]

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

Swabbing the dicks like all good seamen.

 

[NakedYoga]

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.

 

[jcman311]

Start at about 3:15. Its not that hard! (thats not what she said)

 

[stro]

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]

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.

 

[Huntsman]

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

 

[Piobaire]

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.

 

[jcman311]

Were you right next to the food when you took that picture?

Chickpea fritters.

 

[reidd]

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.

 

[reidd]

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?

 

[Thrift Vader]

I make my risotto like a pasta sauce. In a deep tefal frying pan.

 

[otc]

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

 

[imatlas]

Time lapse series

NYT blueberry pie recipe