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Discussion in 'The Mainboard' started by tandin, May 4, 2016.
That looks great!
I wasn’t being sarcastic poor paul. I hope the exclamation point didn’t make you think that. It looks awesome. Great char and plating and I bet that sauce is awesome.
Buddy, I know what I cook looks good.
Well, I take back my compliments, you pompous bastard
Well this is awkward...
Every ounce I get more confident.
Nothing wrong with that
Idk what your using the avocados for but if it's guac then get a molcajete. You can make a kick ass paste of garlic and onion to start and then work in the rest of your ingredients and serve it right in the stone. Presentation like you read about.
Probably the best I’ve ever gotten a sauce to emulsify and coat the pasta. Pasta water when tossing and then finish with small cold butter cubes.
Like the staged pics ...
Cunty is the word you’re looking for.
And it’s a compliment is this neck of the woods.
Some “staged” and some not as “staged” photos. Burger night and I bought some higher end beef than normal.
Made some roasted tomato and onion tapenade. Wife went smashed avocado and 6 oz patty with cheddar. I went two 4oz patties with cheddar and Havarti.
Tapenade and side
Gyros with homemade pitas. The pitas made it
God damn I love gyros
I need to order some andouile sausage online and have it shipped because nothing is good locally
Any suggestions for a vendor?
bake 6/50: adjaruli khachapuri - georgian cheese boat
I’m not a Cajun but I’ve had Cajuns send me this before.
This looks awesome, and also are you the NYT cooking section?
khachapuri is amazing. Did you use Georgian cheese and where did you find it?
unfortunately not, there’s a russian grocer in the suburbs but it’s kind of a hike - so I just did 50:50 low moisture mozz and feta
I want dis
Posted in Bbq/grilling thread.
seafood paella with shrimp, scallops, mussels, clams, Spanish chorizo, and chicken thighs
Homemade pita with goat cheese, roasted red chiles, and a habanero-honey balsamic reduction.
For the first time in about ten years, I have a backyard, so I've got a large Big Green Egg being delivered on Wednesday. Any veteran tips/tricks to making sure I get the most out of it in quality and longevity? Thanks in advance
some good discussions in this thread
Keep the temperature under 350 on your first few cooks to help break in the gasket.
Keep it covered when not in use.
Sunday Pot Roast
Wasn’t sure where to post this and figured with most people using Chefs knives it might fit here.
Anyone here use a whetstone to sharper kitchen knives? I just made a decision to buy one and holy hell it’s made a difference.
Want to say Taques does but maybe I’m confusing him with someone else. What one did you go with?
Trying to make dak galbi tonight
i dunno about these new food filters
made some alterations but its very good and accessible to people who haven't had much korean before, but can handle some spice
I picked up a Shapton 1000 and a leather strop kit. Started playing with some older knives I don’t care if I fuck us and I will be damned if they aren’t a ton better to use.
Food filters should be thread-banned
What are food filters?
Savoie's is what I grew up on. https://shop.savoiesfoods.com/foods/savoie's-andouille
As buy_dont_lease mentioned, Bergeron's is a pretty good shop. Never ordered online from them but I've bought stuff from the Shreveport location several times but can't specifically remember if they have andouille
If you want a variety of things, order from here: https://www.lacrawfish.com/Cajun-Meats-Boudin/Broussards-Bayou-Co
All kinds of good options. Their meat pies are fantastic.
Now I know softshell crawfish are a thing. God bless you for introducing this to me.
Any favorite recipes/suggestions for cooking a pork loin in the oven? Grabbed one at the grocery store today because they were on sale and there weren’t any pork tenderloins.
Leave the fat cap on don’t trim. Cook at 350 until internal hits 140 and pull and let rest lightly tented
I like seasoning mine with salt, pepper, smoked paprika, and sprinkling the top with thyme and thinly sliced garlic. Use a roasting pan with raised bottom of you can to let air get around it and let it drip. Pro tip: it’s also going to keep rendering once you pull it so make sure whatever you rest it in won’t let fat juice get all over the counter.
I love making this with the gravy and linked white beans recipe
Fat cap up I assume?
Yep that’s how I do it
I'd sear it first.
I know it’s gross to anyone outside of StL. My boss randomly sent me some provel cheese so I made StL Pizza
I would fight my mother for some provel cheese and some IMO’s right now.
[store bought] butternut squash agnolotti, garlic, onion, and sage brown butter, kale, walnuts and pistachios, shaved grana padano, fried sage.
Nice. What did you cook it on? Did you make your own dough? I’m looking at making a pizza on my KJ this weekend.