What are you cooking right now?

qclabrat said:
@Paul H
MrsH have a good Galbi-tang recipe?
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As you know, I am not the cook in the family but will say this
All the galbi tangs I have had, they all pretty much tastes the same. I haven't had anything that blew my mind.
Having said that, I think as with other recipes, its in the ingredients. As long as the ingredients are good, you really cant go wrong with this.
Just boil and cook that sucker until all the flavors from the ingredients are sucked out and immersed into the broth.
 
Nothing too special here, but it's definitely the kind of day for cooking!

Porkroll egg and cheese for breakfast, chicken soup for lunch, and chili for dinner. No such thing as too much garlic!

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qclabrat said:
Did you run out of pots? That's one big pot for the amount of chilli
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Perspective was a bit off, but yeah the stock pot was a little overkill for the amount. Only have 1 other big pot which was occupied by the chicken soup at the time.
 
PSA: Costco organic tortilla chips are not up to the task of being the nacho backbone.

Got me thinking, there's no reason to put the chips under everything else to begin with. Next time I will throw everything straight on the pan then scoop it up with fresh chips. #deepthoughts
 
These have found a comfortable spot in the rotation- roasted parmesean butternut squash.
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It’s veggie crack.

Topped off with fingerlings and meat.
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And maybe a beer.
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rlb said:
PSA: Costco organic tortilla chips are not up to the task of being the nacho backbone.

Got me thinking, there's no reason to put the chips under everything else to begin with. Next time I will throw everything straight on the pan then scoop it up with fresh chips. #deepthoughts
Click to expand...
After years of scooping up soggy chips, I began melting the cheese to the chips, then adding urrrything else just before serving.
Cause they ain’t nachos if you have to eat them with a soup spoon.
 
So you know, the salmon staple.
Broiled then baked, just OO and salt and pepper.
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The thin slab is the puppy’s share- no seasoning.
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Parmesan dusted asparageese and some roasted potaters.
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On the plate
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And it seems like this is the place to share.
I like to cook.
Prolly mostly because I like to eat.

So I often think about the things that help me do this, or both.

Here are a few of my favorite things...


First up: my pepper mill.
Love this damn thing.
It’s from Denmark, adjustable ceramic grinder and holds a shit-ton of corns.
DD290570-A42E-462E-8D0A-E02B72F98248.jpeg
I used to have 2- one for the kitchen and one for the table. Down to one now, and I’d pay a king’s ransom to get another. No other grinder compares. (2U).

Next up: the Misto.
Turning your favorite EVOO into Pam aerosol. This gets plenty of use.
On the grill, on the veggies, on the trays, in the pan, on urrrrrything.
0F6918D6-2CE1-4D7A-9FA0-DA5635C28ABB.jpeg
Sadly this is a new model, replacing a well-worn one, and it underperforms a bit. You’re lucky to spray half a cookie tray before you need to pump it up
(Until you can feel it).


And you’ve seen this guy on many photos here.
Calaphalon 12” fry pan (glass lid not pic’ed). 1595B747-E59D-409F-A375-54834065847D.jpeg
Thanks to the lifetime guarantee, this is probably my third one.
Love it, and it is a culinary workhorse.
Heavy bottom for even heating (you make the rockin’ world go ‘round), and nice volume for most all cooks.

Lastly, this damn thing.
Adjustable measuring spoon.
9D8F9B92-6CD2-47EE-A122-B8B470B1C393.jpeg
1/4tsp to 1Tbsp- just perfect.
(I have measured out my life in coffee spoons) and this here bad boy.

There are other things I dig, but we’ll start here.
 
jmanic said:
And it seems like this is the place to share.
I like to cook.
Prolly mostly because I like to eat.

So I often think about the things that help me do this, or both.

Here are a few of my favorite things...


First up: my pepper mill.
Love this damn thing.
It’s from Denmark, adjustable ceramic grinder and holds a shit-ton of corns.
View attachment 80920
I used to have 2- one for the kitchen and one for the table. Down to one now, and I’d pay a king’s ransom to get another. No other grinder compares. (2U).

Next up: the Misto.
Turning your favorite EVOO into Pam aerosol. This gets plenty of use.
On the grill, on the veggies, on the trays, in the pan, on urrrrrything.
View attachment 80921
Sadly this is a new model, replacing a well-worn one, and it underperforms a bit. You’re lucky to spray half a cookie tray before you need to pump it up
(Until you can feel it).


And you’ve seen this guy on many photos here.
Calaphalon 12” fry pan (glass lid not pic’ed). View attachment 80922
Thanks to the lifetime guarantee, this is probably my third one.
Love it, and it is a culinary workhorse.
Heavy bottom for even heating (you make the rockin’ world go ‘round), and nice volume for most all cooks.

Lastly, this damn thing.
Adjustable measuring spoon.
View attachment 80923
1/4tsp to 1Tbsp- just perfect.
(I have measured out my life in coffee spoons) and this here bad boy.

There are other things I dig, but we’ll start here.
Click to expand...

I put pepper on everything, gotta get one of those grinders. And that pan, is that nonstick? I've never found one that stays "nonstick" very long. Do they replace it when it starts to stick?
 
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