Author Topic: cooking (Read 284990 times)

cDubya · « **Reply #2925 on:** December 30, 2020, 06:29:50 PM »

Quote from: AST on December 30, 2020, 06:26:55 PM

Quote from: cDubya on December 30, 2020, 06:08:26 PM
Omg, AST, now we're doing gourmet mushrooms here?? Ugh, if only I could show pics of mine...

You did and I am super jelly

Oh crap. My bad

Cire · « **Reply #2926 on:** December 30, 2020, 08:13:51 PM »

Brown butter Sage mushrooms and garlic

Shallot red wine and thyme

My two go to when I have some extra mushrooms to use.

Great by itself or with gnocchi or just a side

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DaBigTrain · « **Reply #2927 on:** December 30, 2020, 08:16:32 PM »

AST · « **Reply #2928 on:** December 30, 2020, 08:23:51 PM »

First time making ravioli from scratch, pasta came through a little al dente but all the flavor notes were there. Mushroom stuffing: Hen of the Woods, shallots, ricotta, garlic, Parmesan. Sauce was a basic Alfredo.

Pan frying a Hen of the Woods floret (weighted with a press the entire time cooking) in olive oil and butter and centerpiecing it on a dollop of ricotta with sauce covering proved to be the piece de resistance. I will now be creating an entire meal around that as the entree.

I am now white girl wasted and going back for 3rds to try and sop up the beer, thanks for looking.

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steve dave · « **Reply #2929 on:** December 30, 2020, 08:28:24 PM »

roll that crap in a pizza dough and bake it at 400 for 25 minutes imo

AST · « **Reply #2930 on:** December 30, 2020, 08:29:55 PM »

Quote from: steve dave on December 30, 2020, 08:28:24 PM

roll that crap in a pizza dough and bake it at 400 for 25 minutes imo

Weirdest ravioli ever.

bucket · « **Reply #2931 on:** December 30, 2020, 08:31:30 PM »

Another nice thing about making stromboli is that you can make pizza wraps with the leftover marinara, salami, ham and provolone.

cDubya · « **Reply #2932 on:** December 30, 2020, 08:39:01 PM »

Blogsite rebrand...

GoStromboli.com

Cire · « **Reply #2933 on:** December 30, 2020, 10:07:40 PM »

Quote from: AST on December 30, 2020, 08:29:55 PM

Quote from: steve dave on December 30, 2020, 08:28:24 PM
roll that crap in a pizza dough and bake it at 400 for 25 minutes imo

Weirdest ravioli ever.

I had an open faced ravioli at a really fancy restaurant one time

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AST · « **Reply #2934 on:** December 30, 2020, 10:14:47 PM »

Quote from: Cire on December 30, 2020, 10:07:40 PM

Quote from: AST on December 30, 2020, 08:29:55 PM
Quote from: steve dave on December 30, 2020, 08:28:24 PM
roll that crap in a pizza dough and bake it at 400 for 25 minutes imo

Weirdest ravioli ever.
I had an open faced ravioli at a really fancy restaurant one time

Sent from my iPhone using Tapatalk

What’s the deal, they didn’t know how to make a proper one?

Cire · « **Reply #2935 on:** December 30, 2020, 11:15:55 PM »

Quote from: AST on December 30, 2020, 10:14:47 PM

Quote from: Cire on December 30, 2020, 10:07:40 PM
Quote from: AST on December 30, 2020, 08:29:55 PM
Quote from: steve dave on December 30, 2020, 08:28:24 PM
roll that crap in a pizza dough and bake it at 400 for 25 minutes imo

Weirdest ravioli ever.
I had an open faced ravioli at a really fancy restaurant one time

Sent from my iPhone using Tapatalk

What’s the deal, they didn’t know how to make a proper one?

It was “deconstructed”

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AST · « **Reply #2936 on:** December 30, 2020, 11:21:39 PM »

Quote from: Cire on December 30, 2020, 11:15:55 PM

Quote from: AST on December 30, 2020, 10:14:47 PM
Quote from: Cire on December 30, 2020, 10:07:40 PM
Quote from: AST on December 30, 2020, 08:29:55 PM
Quote from: steve dave on December 30, 2020, 08:28:24 PM
roll that crap in a pizza dough and bake it at 400 for 25 minutes imo

Weirdest ravioli ever.
I had an open faced ravioli at a really fancy restaurant one time

Sent from my iPhone using Tapatalk

What’s the deal, they didn’t know how to make a proper one?
It was “deconstructed”

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Sounds lazy. Please tell me you didn’t pay more for it than regular ravioli. Like they didn’t even do all the work.

steve dave · « **Reply #2937 on:** December 30, 2020, 11:50:53 PM »

Deconstructed Stromboli is just, like, whatever

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AST · « **Reply #2938 on:** December 31, 2020, 09:06:43 AM »

7lb standing rib toast getting prepped for sous vide while chef barks orders.

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waks · « **Reply #2939 on:** December 31, 2020, 10:06:47 AM »

I was scrolling down and only saw the text and then your child and I was worried for a minute that you were going to sous vide that baby.

AST · « **Reply #2940 on:** December 31, 2020, 10:08:02 AM »

My vac-sealing and sous vide set-up. Can handle full packers, cooked or raw, with this.

Got the trimmings from frenching making a nice broth that I will use as a base for sauce later.

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AST · « **Reply #2941 on:** December 31, 2020, 10:08:50 AM »

Quote from: waks on December 31, 2020, 10:06:47 AM

I was scrolling down and only saw the text and then your child and I was worried for a minute that you were going to sous vide that baby.

waks · « **Reply #2942 on:** December 31, 2020, 10:11:47 AM »

Imagine how relieved I was when I saw the rib roast.

ChiComCat · « **Reply #2943 on:** December 31, 2020, 10:16:17 AM »

The baby has already sous vide for 9 months

catastrophe · « **Reply #2944 on:** December 31, 2020, 10:40:44 AM »

Quote from: ChiComCat on December 31, 2020, 10:16:17 AM

The baby has already sous vide for 9 months

Nice

BW · « **Reply #2945 on:** December 31, 2020, 03:26:32 PM »

Chorizo and Burnt End Chili tonight.

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cDubya · « **Reply #2946 on:** December 31, 2020, 03:27:32 PM »

Heck yes, BW. Love using chorizo in my chilli.

steve dave · « **Reply #2947 on:** December 31, 2020, 03:28:27 PM »

a pile of raw ingredients in a pan is enough to get me all hot and steamy. being an adult sure is something.

yoga-like_abana · « **Reply #2948 on:** December 31, 2020, 03:36:24 PM »

Quote from: DaBigTrain on December 30, 2020, 08:16:32 PM

would you like some romaine to go with all of that dressing?

AST · « **Reply #2949 on:** December 31, 2020, 03:40:34 PM »

Better fly straight with your plates boys, this thread gives no quarter. It is like a nutkicking festival in here at times.