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Women love it when guys do this. What’s stopping you from eating out more?I was in the mood for fish, which i ate a lot more of when eating out was a thing.
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Women love it when guys do this. What’s stopping you from eating out more?I was in the mood for fish, which i ate a lot more of when eating out was a thing.
I usually preheat the oven to the lowest temp and turn it off. Or if I used the oven for something turn it off and leave the door open until the temp drops.Our plates are heavy, industry grade china and I'll pop them into a 180 oven if I feel the need.
egg yolk? Did you forget to list in ingredients or forgot to add it?I grew up eating “fettuccine carbonara” which for my non-Italian family meant bacon, Kraft green jar of parm, and huge leaves of parsley. And I loved it.
Tonight was my first attempt at traditional carbonara. Guanciale from a friend breaking into charcuterie. Bucatini. Fresh parm and pecorino. Not bad but way too much salt.
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egg yolk? Did you forget to list in ingredients or forgot to add it?
Better be tex-mex
schmaltz? ?
Are you @Piobaire alter ego?One of these days I will will actually try making a demiglace instead of just using the stuff that comes in a tub. Actually, since I just resigned and am going to have some free time, this could be a good project.
It's easy to make, just takes time. Nothing but browning bones, shanks, chicken wing tips with some onion, celery, and carrot in the oven. Rub some tomato paste into the chopped veggies for depth and colour. Brown the meat and bones really well in a 450 oven. Dump in stock pot, including the juices, with water, a bay leaf, and some pepper corns and let simmer on super low for 16 or so hours. Skim out the solids, reduce way down, stain through sieve into a cambro and refrigerate. Skim fat off the top, and if you did it right, it's reduced down to meat jello.