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Discussion in 'The Mainboard' started by tandin, May 4, 2016.
Cioppino or bouillabaisse
i still vote risotto but cioppino is great.
Anybody have a katsu curry recipe they recommend? I made it for the first time last night and it was good but the sauce wasn't right. More tangy than savory. Anyways, served with kimchi and a bean sprout salad.
Also made Chilean sea bass for the first time recently and it was awesome.
How does one keep their vegetables from burning from underneath a whole roasted chicken? I usually let leeks, carrots, and celery roast under it, but they burn by the time the chicken is done
I’ve never had this problem. I mostly spatchcock it so it doesn’t take too long.
Try putting a little water or chicken stock in the pan. Maybe you’re using too big of a pan? If the veggies are underneath the chicken, I dont think they should burn.
Someone in this thread mentioned taking a zoom cooking class. Any other details on that? Sounds fun/interesting.
There’s a newish Philly cheesesteak place in town I hit up from time to time because they do a pretty damn good job and it’s my opinion that Phillies are the best sandwich (sandwiches from philly).
they have a ‘Philly fries’ option as a side I got for the first time and it had a spice mixture on it. So good. Is there a standard spice mixture for fries from Philly I didn’t know about? I live in the Southeast. zeberdee is the only Philly guy I know on the board from the MLB thread.
Avatar change fucked me up
If you’re ever in Atlanta, you have to get the Philly from Fred’s meat and bread (same folks as General Muir if you’re familiar with that.) Korean is my favorite but the OG is equally absurd. I know this doesn’t help your question at all.
is it similar to old bay? there’s a popular chain of bars (Chickie & Pete’s) around here that is famous for their “crab fries” which is basically a fancy old bay seasoning with a liquid cheese dipping sauce.
that’s the only local french fries thing I could think of.
Roast pork and broccoli rabe is actually my favorite sandwich. Philly cheese is my second, they just both happen to be a product of the same city.
we definitely find ourselves in ATL at times so I appreciate the heads up.
They have “Philly fries” and “crab fries” so no. I didn’t think it was an actual thing as I’ve been to Philadelphia 12-15 times and never seen it but I was also only a visitor.
I always tell people that come here that the roast pork is the best we have to offer.
Had a long term gf who was from Harrisburg and god knows I wasn’t hanging in that shit town so I spent a lot of time in Philadelphia in like 2010-11. Pork and broccoli rabe with sharp provolone is the best sandwich I’ve ever had.
Who the fuck are yo-
Anyone can cook!
People from Philly love to lie and say to go to DiNic’s or John’s because they don’t want out of towners clogging up the lines at Pats and Genos (their favorite local restaurants)
What temp are you cooking on, and are you tossing the veggies in any oil before roasting them?
Never been to Pats or Genos is that where the good stuff is?
I love cheesesteaks but this is by far a superior sandwich.
I do 425 for an hour. I do toss them in oil before the bird goes on and it seems like the burning only happens where the chicken isn't. The stock idea seems like a good one, unless people pull the veg early
got some epoisses today
incredible, and aggressive, this one was very well aged
cheese tasting continues, no true misses yet, except a $2 hunk of smoked gouda I impulse bought at the fish monger
Big fan of Paesano’s myself. I would go out of my way to stop by there on my way to the airport when I visited for work.
this guy knows what he’s talking about.
If they’re burning it has to be a lack of moisture/fat. You could add some stock but more fat would taste better. I do mine not as hot, at 375, and sear the chicken before I put it in the oven so maybe that creates some extra fat/oil and I also wait about 20 min before I add the veggies around the chicken as the bird usually takes about 90 min to cook. Also I toss the veggies in the juices every 10 min or so just to soak up the goodness.
Cut them larger.
You’re going too hot for too long. I do 400 for about 20 minutes to get the skin crisp, then knock it down to 375 for about an hour and a half. Also, coat the bottom of the skillet in olive oil before adding veggies, then drizzle a little more oil on the veggies before popping it in the oven.
I did a Guinness braised beef stew last night that came out pretty good, but if I knew how long it would take I would have started the process earlier than 6:00.
Weekends are for hash to clean out the frig. Turkey sausage, jalapeno, & habanero salsa.
I also made a hash for lunch. Potato/onion/poblano/sausage/Jackson Pollock of Chipotle crema
Perfect crust on those potato cubes imo
Thanks, I use a fully cooked baked potato and it makes it easy to crisp up in a non-stick skillet with just a little oil.
vodka pasta, fresh basil, grated grana padano
(not a cheese guy)
I’m by far the worst picture taker itt.
Made sweet potato gnocchi tonight.
looks delicious, move further away.
He doesn’t want the banana and the Brita water filter in the pic again
I whipped up some fried rice for lunch and took a pic for bertwing
Happy to see Trumy leaning into it, you've grown so much
i made meme pasta, it was actually quite good
Siap- This is my roasted chicken starting point and then I tweak based on what I'm in the mood for. Haven't been wronged yet.
I’ve actually wanted to try this. What was your experience other than being good? I love feta and I love roasted tomatoes.
it needs a decent feta that is actually sheep’s milk, something that isn’t too dry - we used wegmans brand “french-style feta” (whatever that means) and it was perfect. i guess their regular store brand feta was cows milk and grainy. boars head is probably a good choice too, doesn’t need to be anything too pricey, but also not too mild or you’ll need to add lemon or vinegar
added extra black pepper and garlic as usual, which it needed imo. lots of basil at the end and a little bit more tomatoes to fill the bottom of my dutch oven too. i wouldn’t make any more at a time than what you’ll eat that day but it’s very scalable as long as everything isn’t too spread out. needed a couple tablespoons of pasta water at the end
very easy and ready to go in 35-40 minutes. i think things like sweetie drop peppers would be tasty to mix in with the tomatoes while cooking too. will actually keep in the rotation for days I don’t want to cook much, which is way more praise than I expected to give it tbh
Gonna ignore the last few posts, make that with cream cheese, and be considered the best chef ever by my basic as GF
Call me basic but fuckin love cream cheese
I'm getting carpal tunnel from mashing off season avocados. Anyone have a masher tool they like? I was thinking about this guy so I could use it for potatoes, but there are a bunch of different types
What you have there has thin blades that will cut through rather than mash. What you want is a potato masher.
My mom likes to make preserves from scratch, and I always need to use them. Made a fig-chipotle bbq sauce for some pork tenderloin I seared. Sweet potatoes, onions, and poblanos.