cooking

[bucket]

@KST8FAN ma found a couple mushrooms this morning. I asked if she found them by the creek. Her friend said they grow around thickets.

[Sandstone Outcropping]

This thread delivers:


https://twitter.com/michaelglasper/status/1386362342821318661?s=20

[puniraptor]

have we done Dorothy Lynch yet?

that was my family go-to for lettuce salad dressing

i would mix it with parm cheese until it took on the texture of joint compound

[puniraptor]

This thread delivers:


https://twitter.com/michaelglasper/status/1386362342821318661?s=20

i was all revved up to be outraged, but that was just good wholesome fun

i enjoyed that most british people seemed to think that the "biscuits" drowned in sausage gravy were cookies.

[WillieWatanabe]

This thread delivers:


https://twitter.com/michaelglasper/status/1386362342821318661?s=20

i was all revved up to be outraged, but that was just good wholesome fun

i enjoyed that most british people seemed to think that the "biscuits" drowned in sausage gravy were cookies.

why do they not like scones there? Scones are delicious.

[WillieWatanabe]

I was raised on Salad Dressing.

  I'm sorry you weren't loved as a child.

Mayo and Whip are equally fine, generic whip should be banned. However, Sandwich Spread is the ultimate lunch meat condiment.

Agree with this. Especially about banning generic whip. :yuck:

yeah, you can imagine my reaction when i finally had regular mayo or even MW. The stuff is so acidic it makes my stomach hurt thinking about it

[Sandstone Outcropping]

This thread delivers:


https://twitter.com/michaelglasper/status/1386362342821318661?s=20

i was all revved up to be outraged, but that was just good wholesome fun

i enjoyed that most british people seemed to think that the "biscuits" drowned in sausage gravy were cookies.

i tink biscuit = crunchy cookie in GB.

[tdaver]

waffles benedict

[bucket]

waffles benedict

Is that a biscuit with a gravy pond? 

[michigancat]

I am doing crabcakes Benedict for a late brunch today. It's pretty good and easy one you figure out hollandaise

[michigancat]

This was some good crap

[michigancat]

One is enough because it's rich as eff

[Cire]

This was some good crap

woaaaaaah

[tdaver]

Tell me your egg poaching secrets.  Always a disaster for me.

[michigancat]

Tell me your egg poaching secrets.  Always a disaster for me.

barely simmering water
add some vinegar to the water
(probably the biggest tip): crack each egg into an individual ramekin first and then just sort of slowly dunk them into the simmering water
I can do 4 at a time with a 2:30 cook time and get pretty good results

another tip for the benedicts in particular is to shape the spinach to create like a tiny bowl for the egg, I've had trouble with them sliding off before when I go straight from cooking to the plate.

[CNS]

Tell me your egg poaching secrets.  Always a disaster for me.

barely simmering water
add some vinegar to the water
(probably the biggest tip): crack each egg into an individual ramekin first and then just sort of slowly dunk them into the simmering water
I can do 4 at a time with a 2:30 cook time and get pretty good results

another tip for the benedicts in particular is to shape the spinach to create like a tiny bowl for the egg, I've had trouble with them sliding off before when I go straight from cooking to the plate.

I have heard that cracking them into a ladle then lowing the ladle slowly until water fills it and leaving it until the egg gets so that it doesn't want to spread out, then removing the ladle is a good way.  I haven't tried it.  I do a eggs over easy method.  Its super easy and I don't feel like I lose anything from not poaching. 

[AST]

That looks amazing

[HerrSonntag]

As much as i love a runny egg, on a bene, doesn't hollendaise sauce AND a runny egg seem like overkill?  they're basically the same thing, just pick a lane already.

[catastrophe]

As much as i love a runny egg, on a bene, doesn't hollendaise sauce AND a runny egg seem like overkill?  they're basically the same thing, just pick a lane already.

I actually think the two-ways style is the foundation of some of the greatest foods invented, like twice baked potatoes or deviled eggs.

[CNS]

As much as i love a runny egg, on a bene, doesn't hollendaise sauce AND a runny egg seem like overkill?  they're basically the same thing, just pick a lane already.

This is absolutely crazy talk.

[8manpick]

As much as i love a runny egg, on a bene, doesn't hollendaise sauce AND a runny egg seem like overkill?  they're basically the same thing, just pick a lane already.

This is absolutely crazy talk.

Yeah, what the hell?  Do you eat your benedicts with the eggs over hard?

[420seriouscat69]

Herrsonntag should be shamed from here until eternity for this take!

[HerrSonntag]

As much as i love a runny egg, on a bene, doesn't hollendaise sauce AND a runny egg seem like overkill?  they're basically the same thing, just pick a lane already.

This is absolutely crazy talk.

Yeah, what the hell?  Do you eat your benedicts with the eggs over hard?

Over medium - keep that yolk in the egg, i have plenty of sauce going on already.

Hollandaise is just a better version of egg yolk, prove me wrong

[AST]

2 hour sous vide prime ribeye, finished in butter on high heat.
Paprika roasted potatoes.
Sautéed mushrooms, onions, & garlic.
Demi-glace.









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[AST]

Ribeye was last night.  Tonight was pork chops. 

4 hour wet brine, 2 hour sous vide @ 128.  Finished in a pan with hot butter.  Uncle Bens wild rice until something else can remove it as champ and oven roasted butternut squash.




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