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Discussion in 'The Mainboard' started by tandin, May 4, 2016.
that gif tho
Chef John dropping the Cardi B Okuurrrr. He has reached the pinnacle.
Been doing a lot of sweetbreads. Behold the beetus.
Banana and coconut (both from the yard):
Papaya and brown sugar:
when I read sweetbreads, that is not what I expect to see.
Didnt take a picture because it's just a mono color bowl of pasta, but we made Pasta al Limone. Never made or had it before. So good.
Same. It looks delicious though.
Well, how’d it turn out?
It didn't puff up like it should have, but it tasted good. Wife said it was the least disappointing thing of the night
We make a lot of hummus, and it’s always really good but never creamy enough. I’ve used fresh and canned chick peas and make it in a cuisinart. Any tips?
Was very excited to see Benton’s in Atlanta recently. Maybe it’s been here for a while and I haven’t noticed, but I’d only seen it in the Nashville area previously.
You can apparently get it shipped anywhere now. Just incredible stuff. Don’t think you have to refrigerate it either
overcook the chickpeas and make the hummus like a 50/50 ratio of chickpeas to tahini sauce (tahini blended with lemon juice, garlic, cumin, salt, and a little water)
Are you peeling the chickpeas?
Miserable weather so good night for matzah ball soup
Can’t blame you for not wanting to post a picture of a meal you made.
we took a macaron class this morning - Creamsicle, matcha buttercream, praline buttercream, chocolate ganache, and passionfruit curd fillings
note: we didn’t make the yellow ones
That looks like quality work
Amazing fine motor skills for having those Shrek mitts
Doesn’t look pretty but we made cream of mushroom soup tonight.
didn't cook it but went to a Tet tasting menu in town and god damn it was great
Makes sense. I love to see their success but I miss having an Hola Arepa food truck downtown during the week.
Do you have a recipe?
The rest is just chicken soup. The matzah balls suck up a lot of liquid. If I have a lot of stock, ill cook it in that. If not I just use chicken bullion at water, then add it the rest if the soup
Also Pro-tip - wetting your hands makes rolling the matzah balls easier
Yellow rice is so good and so easy
Chicken fried steak
Pan gravy with mashed potatoes
Pressure cooked country green beans
I discovered way too late in life how bad supermarket bread is, (even the more expensive loaves) compared to bread from local bakeries that doesn’t have all the extra shit in it to make it have a way longer shelf life.
Just picked up a loaf of a whole grain granola bread from a place near me, and after this I’m more likely to spend the extra cash on good bread for sandwiches than I am good meat or cheese.
i would fuck with chicken fried steak everyday if i could
I probably prefer tenderized pork cutlet but they were dirt cheap at the store.
Pro tip, I always throw cayenne into the flour for a subtle kick in the crust.
I dont think Ive ever had chicken fried steak.
Why are you the way that you are?
I grew up in a Midwestern city w a large Central European population. We were Schnitzel'n
What do you eat when hungover at Denny's?
Moons over My Hammy.
lamb meatballs over couscous
Has anyone cured eggs yokes before?
I just did a tester. We’ll see how it turns out.
Yeah that's basically what Im working off of. Except I dont have a deyadrator. Going to try to go really low in the oven
tabbouleh with toasted chickpeas and yogurt
made ravioli from scratch the other day, rolling pin style
so successful i've now purchased a pasta maker and ravioli thing
Sweet breads, not sweetbreads. Sweet sweet breads, though.
which pasta maker? I’ve got a kitchen aid mixer and thinking about getting a pasta attachment
I got a separate one because our kitchen aid is easily 10+ years old so I don't want to rely on it or that we'll always have a kitchen aid.
Splurged a little on this
but couldn't bring myself to pay another $30 for this
Have you tried that yet? Thoughts, if so?