Cooking a Good Everything Else

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hans, did you make Eld chili?

Patriots juggernaut heading into San Fran this week, which means we're doing saffron chicken.

Did the beast ever post a recipe in his thread?

Not to my knowledge. The only recipe I remember him posting was for a whole grilled onion. When I made saffron chicken I think I just synthesized various recipies for joojeh kebab.

He posted it somewhere if not this thread. I saved it. It’s good but takes some culinary knowledge to apply

Behold

Babs world famous safran chicken

Chicken
Onion
Garlic
Safran
Habanero ( if you like it hot)
Salt and pepper
Lemon juice
Olive oil

Dice onions, chop garlic and habaneros add some safran to a small amount of water mix everything together including lemon juice and chicken, marinate over night

But trust me on this add some mint, cumin and yogurt use a less over powering chili and don't marinate for more than 4 hours. Serve with rice, pita, yogurt, humus, taboule and grilled vegetables. Brush the vegetables with some harissa and olive oil while grilling them

I made a chili on nytimes. Been my go to the last few years. Easy and delicious.

Nice, will have to try that version.

You (or anyone in here) ever make Kenji’s short rib chili?

Might give it a go in a few weeks.

It’s my go to and it’s really great.

i incorporated techniques of Kenji's chili in this experiment from a few years ago
https://forumserver.twoplustwo.com/34/ot...

Couldn’t find your chili in that link.

I will absolutely be making that pineapple cashew chicken Bigdaddy posted in 2018. That real deal kung pao is so damn good. Can’t wait to try this remix!

Breadcrumbs macaroni...

Lots of Garlic, shallot lots of olive oil sautéed with anchovies/herbs.

Add mushrooms diced or broccoli up to you or just the garlic.

Add 2 containers stock and boil a lb macaroni. Than when macaroni is done Add 1.5 cups bread crumbs and 1.5 cups parmesan.

Top with spoonful of ricotta if want.

beautiful image, looks delicious

Thanks Red

Wow, the name Breadcrumb Macaroni really doesn't do it justice!

I'm confused here. just the pita's are 180 calories a piece.

edit: I thought these were just whole wheat but they're the low carb flax. makes more sense, lol

Wasn't sure what to do with a 1.75 lb, 2" thick, bone-in lamb leg roast, so I treated it like a steak. Sous vide at 56C (my husband likes medium, so I went a little higher for him) for five hours. It was vacuum packed so I left it in the package with no seasoning. Patted dry and added salt then grilled on the smokeless firepit a couple minutes each side. It was amazing. It was rarer than it looks in the photos. Will do this every chance I get with steak and lamb. (This is not a Solo Stove. I can't remember the brand, but it's meant for cooking on and can take charcoal, too. We used wood.)

My mother in law love shopping at the French TJ Maxx equivalent but more crappy. She’ll bring us crap she gets from there.

She gave us a KG of Himalayan Rock salt. Any suggested things to cook with it? I suppose just use it like salt, in recipes.

Just get a good grinder and use as salt. I use that and Alaea Red Hawaiian Salt almost exclusively. I usually use the Hawaiian on steak, etc., before I cook it. I use the Himalayan as a finishing salt. No idea if that's right, but it's what I like.

nice job with that chunk of meat newt...looks delicious!

Thanks, Red. It really was fantastic. I'm not sure it could have tasted better. The charred edges were wonderful. A little extra time in the sous vide might have made it slightly more tender, and I would have liked it slightly rarer, but it was almost perfect.

I'd pound some of this into crystals. Iykwim.

I’m thinking I might get another pepper grinder for this. made a basic pistou soup and used the whole ungrounded version. The salt is quite intense. I’m just going to use it whenever I can for basic stuff, boil pasta, this is my salt.