What are you cooking right now?
- Thread starter Patrick
- Start date
qclabrat
Well-Known Member
Every day is bacon day.
qclabrat
Well-Known Member
what's in the soup base?
we eat lots of noodles at home and when it's scratch is its usually a miso or dashi base
if you haven't tried already add a tablespoon of mirin to enhance the flavors
Monkey Soup
Angry Wanker
Had Korean for lunch, some of my favorite food. But, I can literally feel it as it slowly makes its way through all 30 feet of intestines, so I know I did it right.
scotth
Well-Known Member
For the base, I usually steep dried mushrooms and strain the liquid to use with water. I’ll try to find some of what you suggested, always looking for new flavor.
rick81721
Lothar
Slapped together some braciole via a winged-it recipe. We found a trattoria in Venice that makes a great one, so figured I'd give it a shot. Couldn't find any toothpicks and never had any cooking string, so improvised with metal skewers - 3 to a skewer and had to bend them so they'd fit under the lid. Will look terrible but hopefully tastes good. Simmering in sauce now.
qclabrat
Well-Known Member
Looks good, love Venice, completely understated food available. Awesome pizza, cured meats and wine. Who's hand got the booboo?Wasn't bad. I hacked up a top round roast, should've made the pieces more uniform in thickness. But tasted pretty good.
rick81721
Lothar
Haha I was talking about Venice, FL, not Venice Italy (been there too, it was amazing). Wifey's wrist fracture.
qclabrat
Well-Known Member
Funny, duh
Hope Mrs. Rick heals up fast
inaugural use of the sausage stuffer - it made quick work of 3lbs of lamb - The lamb was already ground, so it was a matter of seasoning, then loading it up.
i'd say it was at least 5x faster than the screw stuffer (stand mixer add-on) - and much less work. About 45 minutes from putting the meat and spices into the mixer, until done.
they will dry in the fridge until tomorrow, then freeze or eat.
And the return of the Christmas Lasagna. Somehow i don't have enough pasta, so the spouse is on a run.
and of course...
i'd say it was at least 5x faster than the screw stuffer (stand mixer add-on) - and much less work. About 45 minutes from putting the meat and spices into the mixer, until done.
they will dry in the fridge until tomorrow, then freeze or eat.
And the return of the Christmas Lasagna. Somehow i don't have enough pasta, so the spouse is on a run.
and of course...
qclabrat
Well-Known Member
ketchup or A1?
Roadie
Well-Known Member
Nothing. Pure and simple. Just prime rib and pepper jack cheese.
