OFFICIAL THREAD: General Cookery and Discussion

[Omega Male]

A lot of food for one person.

Maybe for a normal-sized person.

 

[jcman311]

Chicken 65, garlic naan, basmati rice and lager beer. Noice.

View attachment 1956243

And yet, nothing is on your plate. What are you, a food cuck too?

 

[edinatlanta]

I am planning on spatchclocking a chicken. But, I don't want to lose the oysters or parson's nose. What can I do to save them?

 

[Lizard23]

Sesame bagels toasted in ramp butter with homemade ramp cream cheese, lox, and ramps sautéed in bacon fat.

 

[Piobaire]

So I did this. It's really pretty good. Make sure to spread sauce/cheese/toppings to the edge.

One thing I'll say is I think Kenji might be off on the temp. Heated our baking steel in a 500F oven for an hour and the pie was smoking in 5-6 minutes. Next try will be 450F.

 

[jcman311]

So I did this. It's really pretty good. Make sure to spread sauce/cheese/toppings to the edge.

One thing I'll say is I think Kenji might be off on the temp. Heated our baking steel in a 500F oven for an hour and the pie was smoking in 5-6 minutes. Next try will be 450F.

Did you put giardiniera on it? I assume you used your own sausage (in b4 joke).

 

[Piobaire]

Did you put giardiniera on it? I assume you used your own sausage (in b4 joke).

Canned mushrooms (trust me on this for pizza) and a good quality sliced pepperoni and baton'ed the sliced (Windsor style represent!)

I need to make some bulk Italian as I'm currently out. Nice time I make it and I will make it again. Unlike Kenji though I plan to precook the sausage to about 80% done. Just in and out too quickly (TWSS!)

 

[Texasmade]

Just in and out too quickly (TWSS!)

There are medicines that can help you out with this.

 

[otc]

Curing process is interesting, especially that it developed out of pat’s which is my favorite.

Will have to try, but obviously not tonight.

He says you can freeze then post curing which I might have to try out.

 

[Duke Santos]

So I did this. It's really pretty good. Make sure to spread sauce/cheese/toppings to the edge.

One thing I'll say is I think Kenji might be off on the temp. Heated our baking steel in a 500F oven for an hour and the pie was smoking in 5-6 minutes. Next try will be 450F.

Makes me think of the tavern style sausage & giardiniera from Sanos in Mayfair. I'm out of their delivery area, but I'll still do carryout once every couple of months. The place flies under the radar, and doesn't get written up by Eater or Chicago Magazine, but I think it's the best in the City.

 

[Piobaire]

The only thing I don't like is having to smell this simmer all day long as it smells so damn good.

 

[WoolyLamb]

Cuban town tonight

 

[otc]

Is there a kosher salt shortage or something?

I’ve been trying to buy another box of Morton’s for at least a month and it is consistently sold out at both of my local supermarkets.

 

[lawyerdad]

Is there a kosher salt shortage or something?

I’ve been trying to buy another box of Morton’s for at least a month and it is consistently sold out at both of my local supermarkets.

Not an issue here for what it’s worth.

 

[RedLantern]

Is there a kosher salt shortage or something?

I’ve been trying to buy another box of Morton’s for at least a month and it is consistently sold out at both of my local supermarkets.

Also out in my area!