I've been meaning to get in here for a while. About 2-3 years ago I committed to teaching myself how to cook. I come from a family of amazing cooks but I couldn't even make a grilled cheese sandwich at the time. I'm happy to say I was a quick study Spoiler Almond Curry Friendsgiving Turkey Brunswick Stew Maker's Mark Pork Tenderloin
Spoiler Pan Seared Salmon with Avocado Remoulade Thai Sukiyaki Thai Nam Tok, Som Tum, and Sticky Rice Vietnamese Chicken Legs and Grilled Veggies
Anyone have a good creamy mac n cheese recipe? I know it’s simple enough just figured I’d see if anyone has one they swear by and that it will be creamy and not dried out.
I love getting a weekly email from Bill Penzey that’s like “fuck these authoritarian assholes; get a free roasted garlic.” It’s refreshing to see a company with real values and not just carefully cultivated optics. But all of that aside, their spices are awesome and you always get a few freebies.
dont wanna post pictures because the rest of my thanksgiving plate wasnt very pretty, but i did a garlic version of the ATK sous vide french style mashed potatoes which were fantastic equipment needed: sous vide and food mill or potato ricer 2 lbs yukon gold potatoes, peeled and sliced 1/4-inch thin 20 tbps (yes, 20) unsalted butter 4 cloves garlic 1 1/3 cups whole milk 1 tsp white pepper 1 tsp salt + salt to taste sous vide set to 194F, put everything except for the white pepper into a bag cook in the SV for 45 minutes pour out liquids through a strainer into a pot, then transfer solids into a food mill/potato ricer and grind into the pot add the white pepper, mix everything together may try to replace the milk with cream and do a pommes aligot on the next attempt
Bon appetite and America's test kitchen I just Google what I want to make with America's test kitchen and there will be a blog about it. Or search bon with an ingredient
Serious Eats or Chef John, because they focus more on technique and less on ingredients/superfluous stories. I made Kenji's immersion blender mayo the other day to be used in ranch dressing and it turned out perfectly.
Picadillo from this past weekend. For sure the best version I've pulled off. Think the can of beer I used to braise/simmer everything might have put it over the top. The leftovers were even better than the night it was made. EDIT: Recipe was taken straight from Marcella Kriebel book, Comida Cubana
dinner party last night. did sous vide chicken piccata, goat cheese polenta with tomato sugo, and italian wedding soup (buddy that did the shopping for the soup balked on the pasta and didn't get the Acini de Pepe) gf did a pretty awesome cheese tray and one of her friends made some peanut butter filled chocolate cupcakes don't judge the paper plates/bowls. 16 people and everything was thrown together yesterday afternoon. also had an absurd amount of shit to clean up afterwards from prep fuck cleaning plates and bowls too.
between the chicken, sugo, and soup approximately 1.5 heads of garlic were used and i pretty much had a boner the entire time i was prepping
why does the recipe call for the chicken breast to be cooked for 4 hours? Seems long but the rest looks amazing.
That's just the max time for chicken breasts SV. I think I took mine out around 2.5 hours basically just got over there and put the chicken in and did a bunch of other stuff. when everyone was ready to eat pull out chicken and cut it up and toss in the sauce and serve.
Pretty much have to tell that story whenever mincing large quantities of garlic. All fun and laughs when they assume I was in college and ask “how old were you to not know a head Vs clove like 21?” No MFer I was 27 now hush or you’re not getting any goddamn chicken piccata
Can’t find the cooking thread so I figured this is nearly as good a place to ask. Should I ever be able to cook lean meats (chicken breast, pork chops, filets, etc.) in my cast iron skillet without adding oil? Over the past two years I have cooked several batches of bacon in it, seasoned with lard, and cooked a slice of bacon nearly every morning. Lean meats still stick and crust the pan over. Not sure if this just needs another 10 fucking years of seasoning or if my expectations are off.
That, but also make sure you don’t have too mich of a coating on it. Sometimes it can be over-seasoned and get sticky.
for marinade + sauce: heat 1tbsp oil in a pan add 1 tsp each of chili powder, ground coriander, dried oregano, salt, and 0.5 tsp cumin to the oil and saute until fragrant add in 1/4 cup chipotle in adobo (blended), 1 tbsp each of honey and tomato paste and stir until well combined take off heat, add the juice of two limes, mix and let cool to room temp take 2 tbsp of the cooled mixture and combine it with 1/4 cup each of mayo and sour cream, 2 cloves of minced garlic, and 2 tbsp chopped cilanto the rest of the chipotle mixture from earlier is used for the fish/shrimp taco marinade
It’s still early, but not enough likes. Going to be tough to beat this offering with what I hope will be an active holiday season for this thread.
I’ll start now. Fresh pizza tonight - sausage, fresh mozz, olives, homemade roasted red peppers, peppercini, parmesan romano