Cooking a Good Everything Else
Thought I'd take El D's advice and create another thread for cooking discussion, as steak is wonderful, but pork, meatba
Great looking burger. That bun is impressive. I may have to give that King Arthur recipe a shot.
TY sir! I made the buns again this past weekend and they were just as good. They really take a good, long proof. Recipe calls for 1 hour bulk ferment and 1-1.5 hour proof post forming. Unless your kitchen is super warm I'd say this is too short, and I let them rip for like 2.5 hours and they were shockingly tender.
The nonfat dry milk and butter in the dough really adds to keeping properties, and the buns hold up well even for 2 days which is not always the case with fresh bread in Colorado.
So good. I too smashed a burger tonight. Went with roasted potatoes, carrots, and onions instead of fries though. Store bought bun, unfortunately. If I ever make buns I'll have to try to copy cat the old smashburger chipotle buns. They were great.
puzzling mix of edgy root vegetable shape and colors
but no staples in that smashing centerfold
Burgers looking great in here.
Had this at a great little place in Sorrento last year. I asked about the origin is it from northern Italy and the story is it was made by workers from the Naples area that would go up north to work and would cook this and cry while cutting the onions thinking about home. I could smell this cooking from the little alleyway I was going down and went in and made a reservation.
That’s a great backstory. Fantastic recipe.
The braised beef & onion mixture would make for an awesome sandwich.
Getting started on some Pork Chili Verde for the big game tomorrow
hell yeah!
damn right!
Impulse bought a microplane this week, not really sure why since I have other graters, but after a sample size of two days it looks like my consumption of parm is going to be trending way up.
I don't think I've ever used mine for anything other than lemon zest. I have one of those roto Olive Garden graters for my parm.
we use the micro side of one of those four sided graters with a container on bottom to catch all the shavings then store with a lid
I use mine all the time. Grate for ginger, garlic, and hard spices like nutmeg and cinnamon. And obviously cheese.
Microplaned parm just dissolves so well.
Yeah on team microplane. I use mine all the time. I made a Sunday gravy for friends visiting and brought mine out with the parm. Friend ordered one that day after using it.
Going to share this as, for years, I've wondered what the best method is for hard boiling eggs - and I think this is it.
https://youtu.be/MPqnS1K4vgw?si=fBmyaRvJ...
The tl;dr is that thermal shock seems to be the key - cold eggs into hot water - hot eggs into ice bath. Most methods I've tried result in a shell that is inconsistent and frequently difficult to remove - losing much of the white in the process.
This method, at 12 minutes - has yielded the best results I've ever had - consistently.
Pomelos> grapefruit
Had this at a great little place in Sorrento last year. I asked about the origin is it from northern Italy and the story is it was made by workers from the Naples area that would go up north to work and would cook this and cry while cutting the onions thinking about home. I could smell this cooking from the little alleyway I was going down and went in and made a reservation.
looks great, been wanting to make that since seeing this video:
Broken YouTube LinkI like this guy:
Broken YouTube LinkI'd like to eat that. No desire to cook it though. Looks like a lot of work. (The rice)
interesting, i've always thrown the egg on top of the rice and now i know why my fried rice is always soggy
Interesting approach!
i need to start freezing ginger again!
