cooking

[Gooch]

Bro doesn't Maillard.

[ChiComCat]

something with some actual crisp for you hayseeds to try:

Goddamnit, now I'm going to have to pick up Pork Belly this week

[michigancat]

I made Nashville hot chicken sandwiches. Just put mayo and pickles on a brioche bun with them. Only took a pic of a single thigh because I ate them all too quickly

[star seed 7]

Hell yeah

[yoga-like_abana]

WOULD

[stunted]

Bro doesn't Maillard.

It’s brown bfd. You know what else is great? Prime rib. Check fn mate.

Goddamnit, now I'm going to have to pick up Pork Belly this week

Curious how you’d like it. I can’t believe it’s not a thing in the states esp for how basic/cheap pork belly is and how simple the ingredients are. Pork belly in general actually. I’ve had belly many different ways and bacon is easily the least delicious. Crispy probably the best. Get your crap together America!

[AST]

That chicken sandwich is making me catch feelings.

[sys]

anyone else think most sears are overrated? maybe i've never had a properly seared steak (then again i've never had a non-seared steak). but it's never crispy or anything, it's just an outside layer of well done or burnt steak.

i don't think they're overrated per se, but i do think the people turning up their nose at tbt's steak for not having a sear are kinda being dumb.  i'm sure it was delicious.

[yoga-like_abana]

anyone else think most sears are overrated? maybe i've never had a properly seared steak (then again i've never had a non-seared steak). but it's never crispy or anything, it's just an outside layer of well done or burnt steak.

next time you're in mhk we'll be sitting pool side with a perfectly seared steak.

[catastrophe]

anyone else think most sears are overrated? maybe i've never had a properly seared steak (then again i've never had a non-seared steak). but it's never crispy or anything, it's just an outside layer of well done or burnt steak.

It depends on what you’re expecting, imo. I’ve seen a ton of unsolicited steaks cooked on my FB feed and the steaks with a true “crust” (almost always cooked with some oil on a cast iron) are pretty hideous looking to me.

The (now) more traditional lightly seared and basted or frequently flipped on the grill steaks are beautiful, and although they don’t have a really crispy exterior, I do believe that the process adds a lot of flavor.

[DaBigTrain]

It was done in the broiler, but thanks guys. It was pretty rough ridin' good.

get yourself a lodge cast iron skillet and cook that steak like a steak should be cooked

Bought one today actually

[OK_Cat]

Sounds like the beginning of a redemption story


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[AST]

Just as assuredly as a sear on a steak is jnot everything, it is also something.  That is all I have to add to the topic.

[DaBigTrain]

Hopefully I can be forgiven someday for my awful lapse in judgement.

[WillieWatanabe]

DBT, it's ok to not use a digiscope for your photos. You can stand a little farther back.

[AST]

Yesterday I did a 10 hour sous vide on some short ribs I had in the freezer.  Served on creamy polenta with gremolata along with balsamic roasted rainbow carrots & creminis.

I doubt I ever have smoked short ribs again without gremolata.  The citrus and herbs cut the fat so well.  I stead of all parsley, I substituted carrot greens for 50% of the recipe.  Now that I know I am going to be making this again, I will try harder on the plating next go around.






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[catastrophe]

Amazing (but you already knew that).

Speaking of parsley, we’re trying an herb garden and the parsley has been going a little crazy. What is a good way to use a bunch of it?

[AST]

Amazing (but you already knew that).

Speaking of parsley, we’re trying an herb garden and the parsley has been going a little crazy. What is a good way to use a bunch of it?

I am not aware of a good way to use a ton of parsley.  Chimichurri and gremolata are the only recipes I know of that use loads of it and some pestos can.  It is mostly a garnish.  You could probably use up some in rice dishes, omelets, and quiches.

[michigancat]

Tabbouleh and soups/stocks and pasta. I've seen suggestions to just mix them in a salad like you would any other leafy green which I've never tried but sounds interesting

[catastrophe]

Tabbouleh and soups/stocks and pasta. I've seen suggestions to just mix them in a salad like you would any other leafy green which I've never tried but sounds interesting

Cilantro in a salad is pretty good I’ve discovered, so I wouldn’t be surprised at parsley.

[Cire]

Pretty much any fresh herb/parsley on top of any dish/salad is great.

Parsley over potatoes, meats, veggies.

In the summer, when ours is really bonkers I chop and put it on everything.

[Cire]

Made chicken and sausage gumbo last night.

No pics

Used conecuh Sausage and it was the freaking bomb!


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[Gooch]

good lasagna is fantastic.

The Costco Italian sausage and beef lasagna is amaze!

You have my attention


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https://www.alisonspantry.com/italian/kirkland-signature-lasagna-italian-sausage-beef-2-3-lb-trays

many of the costco interest groups love it, i’ve not yet tried it

Had one last night. Solid 5/7 on the general lasagna scale. 7/7 on the store bought lasagna scale.

[Cire]

Refueling


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[mocat]

That rules