Idk who recommended it maybe Eathan Edwards but I did an ad hoc version of the Nobu miso cod recipe dropped in here a while back and really enjoyed it. Will def make again.
It was me, it's a great dish. That entire cookbook is legit if you ever want to go down that rabbit hole.
https://www.barnesandnoble.com/w/nobu-nobuyuki-matsuhisa/1106497813 Also it's not all achievable but it's significantly more realistic for home cooking by a longshot than buying Alinea, FL, or Eleven Madison Park that is just going to sit on the shelf.
Stealing the premise from the Mt. Rushmore of stupid shit in CFB thread - but seems like it would be good here for anyone interested especially with Thanksgiving and Christmas coming up: Mt. Rushmore of Cookbooks? Michelin/Fine-Dining: The Fat Duck Alinea FL The Complete Robuchon Grand Livre de Cuisine - Ducasse Paul Bocuse: The Complete Ma Cuisine Larousse Gastronomique El Buli Eleven Madison Park A new Napa cuisine Noma Never trust a skinny Italian chef White Heat 25 Momofuku On Vegatables The taste of France Biased: Commander's Kitchen Dooky Chase cookbook Paul Prudhommes Louisiana kitchen Turkey and the Wolf Setting the table I''ll add some more more casual and locationally oriented ones later in the day but those are some of the ones that I at a minimum don't regret purchasing. Even if you don't like Danny Meyer, setting the table is a great book that I don't regret being forced to read.
Brown Sugar Taste of Country Cooking Both Joe Beef cookbooks Alpine Cooking Friuli Food and Wine Nomad Cookbook
Last bit of those potatoes, dry ratatouille with a garlic/parm bread crumble on top. Ribs were cooked in my oven and the sauce is a blueberry chipotle maple sauce. And a little cocktail to smooth out the end of my cooking on mushrooms afternoon.
Legitimately one of the things that's never crossed my mind when on shrooms is cooking. Probably because they wreck my stomach.
food and psychedelics-- no thank you. I can barely get water down without being like wtf is going on here.
Though all those haute cookbooks look awesome, personally I think Mount Rushmore would include more stuff like the joy of cooking, Better homes and gardens/Betty crocker, and Julia Child.
Ngl when I originally read that I thought the cocktail went with sautéing some mushrooms for the dish
Creole Gumbo and All That Jazz, is my personal Mount Rushmore. As with all great cookbooks, it’s as much about celebrating the culture and people as it is the food, if not more so. But it’s also incredibly sentimental as it was my dad’s favorite cookbook. I never got a chance to share the kitchen with him, so cooking through it has been a way for me to connect with him and continue to celebrate his life through doing something we both love. The margins of the book are filled with notes on recipes he cooked and tinkered with, what he cooked for my mom and their friends, and other small insights into a life I never knew. Other than my pets it’s probably the first thing I would grab if we had to vacate the house for whatever reason. I don’t see it mentioned a ton when cookbooks are discussed, and it may be a little dated but check it out. You won’t be disappointed. “Hugely influential for me and my budding culinary peers of the time . . . both [Mitcham] and his books were fascinating depositories of recipes, recollections, history, folklore and illustrations, drawing on his abiding love for humble, working-class ethnic food of the area.” -Anthony Bourdain https://localpalatemarketplace.com/...aER0ReTMnV4zNmEsQgWMNSW6vjfmScnqG5m0VztLEoeg8
Cooking on mushrooms was the suggestion of my therapist and she was right. Especially when it's a bunch of low, slow, prep work focused cooking, might be my new go to on the weekends.
Ok 1g of golden teach and I could still cook. And cooking with music on is one of the more therapeutic things out there for people that like cooking. That's great you found something that puts you in a good place If it were 1g of P Envy I'd end up with some green eggs and ham
Pretty excited about this. I decided to have a chef come and cook for a group of my friends for my 40th in January. Working on trying to put together a plan and having a tough time deciding what to go with. What I would normally pick is going to be different than what I probably need to go with for 6 other couples. I really want the leeks/buratta or carpaccio for example but will probably end up going with a a salad. Spoiler
Team doesn't matter, having an in-house chef will impress everyone enough to love the food and experience.
Made some prime strip steaks in the brasier and served them on sautéed onions. Along with balsamic Brussels and loaded mashed potatoes. And a cute little balsamic spinach salad with feta, strawberries, and blueberries.
Last night made some pesto chicken pockets. The dough was just flour / greek yogurt / baking powder, super easy. They were more like turnovers than pockets, but delicious. Made w an easy kale caesar Spoiler Also made Korean drug eggs (mayek gyeran), soaked them for about 18 hours. Just tried them over some rice, big explosion in your mouth, just how I like it. Spoiler
Had some pretty severe miscommunication with the wife. I'm braising some short ribs in the oven that will be done about an hour earlier than needed. I'm using an enameled cast iron dutch oven - I assume it will stay well above the temperature safety zone if it sits on the counter with the lid on, right?
First one is more or less cochinita pibil yucatan style but ground pork instead of shoulder. Second is lamb meat pie.