OFFICIAL THREAD: General Cookery and Discussion

[brokencycle]

View attachment 1417840
Pita success!

Falafel was kind of a fail though.

Falafel is one of those things that should be easy to make but I fail every time.

 

[Van Veen]

I used the Cook's Illustrated recipe. The first batch I fried stuck to the bottom and broke into pieces. I was a little more careful with the second batch, so it turned out a little better. They tell you to make it really coarse, but I can't get it to bind the way they do. And I actually don't like it as coarse as they want it.

I think overall about half of them stayed (mostly) in one piece. I have a lot of falafel crunchies to put in salad or something, though.

 

[Omega Male]

Needs meat.

 

[Fueco]

Needs meat.

LOL

 

[Piobaire]

Needs meat.

TWSS!

 

[Piobaire]

Just turned 4# of potatoes into gnocchi. Have a portion set aside in the fridge for Monday's dinner (sauteed shrimp with onions and garlic, toasted pine nuts, butter finished gnocchi then toss with the fresh pesto I just made.) Then have three full dinner portions on a baking sheet in the freezer.

Next up today is some biscuits after I go shower off my workout and a fine coating of riced potato.

 

[beargonefishing]

The starter. The cheese at the bottom has truffles in it and HOLY **** it's good. I'm about to open up some wine and smoke the fish and shrimp.

 

[brokencycle]

For my birthday we did a bit of a nostalgia food week. We made beef and bean burritos in the style of a restaurant I loved as a kid, meatball bombers, Chicago style pizza (ordered from a place that was started in Chicago), home made potato salad, "chicken in wine sauce" which is a tomato and sherry sauce.

Been playing with the recipe a bit, but it turned out great this time. I use bone in, skin on chicken breasts, but as a kid, my grandma would use wings, thighs, and legs too. But you brown the chicken in a 50/50 butter olive oil mix then transfer to a romertopf clay baking dish. Deglaze the pan with sherry, add some tomatos, salt, pepper, and ginger, and cook down a bit and blend for a smooth consistency and pour over chicken. I baked at 275 for like 4 hours covered, and it was great. The chicken was tender and moist with a nice crispy skin, and the sauce had a richness thanks to the bone in chicken.


Crappy cell phone pic of the meatballs (grocery store was out of veal so it was 2:1 Chuck to pork rather than 1:1:1).

 

[brokencycle]

Tonight we are trying the serious eats recipe of Detroit style pizza.

 

[Piobaire]

So easy.

 

[Texasmade]

For my birthday we did a bit of a nostalgia food week. We made beef and bean burritos in the style of a restaurant I loved as a kid, meatball bombers, Chicago style pizza (ordered from a place that was started in Chicago), home made potato salad, "chicken in wine sauce" which is a tomato and sherry sauce.

Been playing with the recipe a bit, but it turned out great this time. I use bone in, skin on chicken breasts, but as a kid, my grandma would use wings, thighs, and legs too. But you brown the chicken in a 50/50 butter olive oil mix then transfer to a romertopf clay baking dish. Deglaze the pan with sherry, add some tomatos, salt, pepper, and ginger, and cook down a bit and blend for a smooth consistency and pour over chicken. I baked at 275 for like 4 hours covered, and it was great. The chicken was tender and moist with a nice crispy skin, and the sauce had a richness thanks to the bone in chicken.


Crappy cell phone pic of the meatballs (grocery store was out of veal so it was 2:1 Chuck to pork rather than 1:1:1).
View attachment 1418346

Were your hands shaking when you took this picture?

 

[brokencycle]

Were your hands shaking when you took this picture?

With excitement!

 

[edinatlanta]

While masturbating.

Ew.

 

[Van Veen]

@edinatlanta how fast can you get here?

 

[edinatlanta]

@edinatlanta how fast can you get here?

View attachment 1418441

I already came. Have tou tried dry skillet roasting okra?