Yes, I have heard people are working backroom channels to rename this the shitty cabinets and countertops thread. I would like to be noted as against the rename as such.
I remember the last time I cooked on a gas range without a backsplash. I was heating up a can of beans on a Coleman camp stove under an overpass with my homeless friends.
i have an extremely overpriced electric kettle that is very pretty and heats up real quick but i wont be sharing it with the fake news food thread
All I see is the absence of a super cute kitchen sign. How does one even cook in such an environment?
Follow-up from the BBQ thread. Smoked sockeye with smashed avocado and sweet-n-hot mustard on wheat toast. Great sandy, super flavorful. Spoiler
Excellent meme and gif usage here, Clown Baby. You'd think you'd put some of that ingenuity to thinking up some new cabinets and countertops.
Clown Baby: Please ignore my horrible cabinets and lack of backsplash The Liberal Food Thread: we will not
Mise en place always looks good when the edible is kicking in. Gotta bagged Asiago Kale salad to go along.
Been a while since I’ve been in the thread but with a 2 year old most of my cooking these days is fairly limited. Picked up some nice steaks today though, bottom one is waygu and top one is a prime angus both from local herds. Also, red wine braised mushrooms with bacon and baked potato.
Had a fish fry at my in laws Saturday night. Whole fried crappie and bream and also crappie filets. They also have a humungous garden with a large variety of tomatoes, cucumbers, mayhaws, okra, blueberries, green beans, and strawberries. They bring us produce all summer and it is glorious. And make lots of jellys.
Back from a trip to Holland. The Mrs’ work group surprised us and invited me to join them at Michelin star restaurants The Millèn and Fred in Rotterdam. I already had reservations to Fred and Joelia just for us. Since they paid for those other meals we canceled our Fred table and went all out at Joelia on the final night. Did all of the chef signature upgrades to the tasting menu, the best wine pairing, plus all the extensions/extra courses. I’ve taken entire domestic vacations for less than the cost of that last meal but it was worth it. No photos
Random Question - Bought some chicken wings and arent going to be able to use them before they go bad. I always dry brine them before cooking. Does it make sense to do that before I freeze them? In my head, I say yes, but also feel like Im being dumb
Got really fucking fat in New Orleans tonight at Bar Marilou and Coquette. Fried house pommes with creme fraishe, caviar and chives. Oysters casino with crab, bacon, and some spicy sauce that tasted like traditional NOLA bbq shrimp. Smoked and braised short rib with fava bean and pistachio gremolata, pickled mustard green salad with fresh scallions, and onion-garlic purée.
I’ve had mixed results with seasoning things before freezing and now just freeze them without any additions.
Cochon Butcher for lunch tomorrow, which I still think is the best butcherie/sandwich shop in the country.
mostly go to spots i've already been to in new orleans but saba and nola poboys were the two newbies this trip nola poboys was a huge surprise, spicy shrimp and debris po boy was incredible AND some of the best pecan pie i've had in a while
Potato pave + crème fraiche + caviar + champagne is my favorite thing to cook and my favorite thing to eat.
For the tegg sibling Christmas, everyone stays up until like 4 am drinking and I lose my mind about all the work I have to do to feed everyone, then I sleep like two hours, and my youngest sister wakes up an hour after me and watches me mandolin 5 pounds of potatoes.
Grease a baking dish with butter, line the bottom with white bread. Mix eggs, a little heavy cream, diced green onion, cooked sausage, and shredded cheese. Pour over the bread and top with more shredded cheese. Bake at 350 until cooked through. That’s the base, I like adding mushrooms and bell peppers and topping with sliced tomato as well.