New Food Thread, RIP tandin

Had some smoked short ribs I took out of freezer did a 12 hour sous vide. Served on top of creamy polenta with gremolata along with balsamic glazed roasted rainbow carrots & creminis.

I subbed carrot greens for half of the parsley in the gremolata and turned out awesome. I will probably never have smoked short ribs without gremolata again. The lemon and greens cut the fat so well. Will be making again and will step up the plating game next time.

 

Buying another Dutch oven here pretty soon and wanted to know if any of you cats have any thoughts on the Smithey Dutch oven. They are not enamled interior like a Le crueset/staub and probably require a bit more maintenance. Curious to know if anyone’s used one

 

I dont have that particular brand, but I do have a raw/unenamled (whatever you call it) dutch oven. It definitely requires more maintenance. It's just a like a cast iron pan. You have to season it, keep it seasoned ect.

TBH - I dont use it all that often. Pretty much only for baking breads, sometimes for making stock. I never really braise in it, because acidic foods eat away the seasoning. I'll quickly reduce down some tomatoes in my cast iron occasionally for a quick pasta sauce or something. But it feels riskier to do that w a long braise - so it's not really worth the risk to have to redo the seasoning. Especially when I have an enameled one.

 

I also have a “raw” and enameled Dutch Oven and I often ask myself with I purchased one without enamel

 

Im pretty sure raw is the wrong term. It sounds stupid, but that's what my brain came up with

 

It’s the best we’ve got so it will have to do

 

Thanks. Love the look of the smithey but I think I’ll just go with another enamled. I have a 5.5qt LC and was thinking about saving a (small) handful of cash getting the 7qt staub.

 

A raw Dutch oven sounds silly unless you operate out of a Chuck wagon in 1870 Texas

 

If you’re going to slam his chuck wagon reenactment business, at least have the decency to tag Taques

 

Despite the numerous accusations and rumors, I am in fact NOT Cowboy Kent Rollins and have decided that a second enamled dutch oven is the more prudent purchase.

 

Got a "raw" Dutch oven as a wedding present. Deep frying in it occasionally seems to keep it in good shape.

Been meaning to get a enameled one for obvious reasons already outlined.

 

I have a goldbelly gift card that I have never used and need to. Anyone have any recommendations that are worth a damn shipped?

 

Anyone made Lagerstrom's chicken tortilla soup? Like the idea of blending chipotles in adobo with some of the soup.

 

Russ and Daughters lox, bagels are good too.

 

Gave a girl a "raw dutch oven" once.
Believe it took off her enamel.

Hope this helps..

 

That bread looks fucking amazing poor paul

 

Massive thanks to One Two for an assist this evening. Glad there's a place to get ideas and share successes and failures. Hopefully more of the former.

 

Thanks. I made a mostly low calorie chicken breast and salad dinner less healthy when I was like “yep I’d like a slice of that with butter again.”

 

wife has requested pasta tonight but told me to figure out what style. I have fettucine and spaghetti so only long noodles. anybody had something good recently I should try?

 

Have not had any recently but seeing a lot of fire carbonara dishes on IG lately so that gets my vote.

 

this was less than a month ago, a.tramp

 

Who do you follow on ig? Finally downloaded the app but haven't found anything to add

 

Been seeing them on TMB too apparently!

 

poor paul my final suggestion is this culinary delight.

 

I mostly just follow people I know but my feed is full of random beer, cycling, and cooking content due to my algorithm from liking posts I peruse.

Most of the cooking accounts I follow are manufacturers of products which funnels a high volume of cooking content through my feed.

 

I chose a lemon jumbo lump crab and parsley pasta based on a Micheal Symon recipe I saw.

My better half told me it was cold and overcast so she wanted bolognese (after telling me to do whatever came to my mind.)

I told her if she wanted bolognese she should have told me 3 hours earlier but I could make a mashup of bolognese and pasta amatriciana that is a better and more vegetable forward version of spaghetti and meat sauce we’re used to in America, but from scratch.

behold pasta a la poor paul: spaghetti alla chitarra with meat sauce that’s halfway between the two sauces above.
Pre-Garnish:

 

Other end of the spectrum, I churched up some of those momofuku noodles we all get ads for on Instagram (think we discussed at one point) and this took like 15 minutes total.

 

I love those noodles. And the chili crunch.