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Thread: Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

  1. #1791
    Senior Member erickso1's Avatar
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    This weekend I got to really get to it with my new Forgecraft Utility and Ontario butcher knife (I'm waiting on a new chef knife). Things I relearned, a) a sharp knife just feels great when slicing, dicing and chopping, b) sharp knifes cut human fingers very quickly, barely hurt at all and bleed quickly and profusely. That being said, here's the corn chowder and corn cookies I made Sunday.





  2. #1792
    Made porchetta using a small whole pig roasted on a spit. Boned the pig, stuffed with herbs, home made sausage and pork tenderloins. The result was delicious, but to be honest I think I'll stick to making it with with a whole belly. The end result was essentially the same except we had some ham and shoulder meat in addition to the porchetta. Other than visually, I'm not sure the whole pig added much.








  3. #1793
    Senior Member chefcomesback's Avatar
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    Christmas in July at work , Wagyu sirloin on the menu

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  4. #1794
    Quote Originally Posted by chefcomesback View Post
    Christmas in July at work , Wagyu sirloin on the menu

    Click image for larger version. 

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    Sent from my iPhone using Kitchen Knife Forum

    Oh my., They look awesome!

    Inspired by God, Forged by Fire, Tempered by Water, Grounded by Earth, Guided by the spirit.. Randy Haas

    Availible Knives

  5. #1795
    Senior Member chefcomesback's Avatar
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    Whats cooking? **** Making something fine and fancy?** Just plain good? S...

    Quote Originally Posted by HHH Knives View Post
    Oh my., They look awesome!
    I got to sit and take a part of the dinner Randy , they tasted awesome too


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  6. #1796
    Senior Member erickso1's Avatar
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    After seeing some of the great things on here I decided to cook something I'd seen posted. No knead bread Being as I love bread, but have never made it, I decided to bake bread. Using the no knead recipe posted in this thread I gathered the ingredients yesterday morning, bought a large Lodge dutch oven and got to work. Mixed it all together around 10:30 yesterday and let it rise for 18 hours. At 4:30 this morning I rolled it out onto a floured board, let it rest 15 minutes, then shaped into a ball and covered in a towel, where it rested for 2 hours. Preheated over and dutch over at 450 degrees. Then place the dough in the dutch and backed covered for 30 minutes, removed the lid and baked for another 15. The end result is below. Had it hot from the over with butter and little strawberry jam. Insides are moist and soft, crust is very crunchy. Taste has a slight wang to it which is really nice. I think it would make a wonderful soup bread. I also really like a bread where the crust separates from the inside very easily, providing crust for dunking. This one does it very nicely.

    Initial mix.


    Hot out of the oven.

  7. #1797
    Nothing fancy. Turkey meatballs with minced sautéed cremini, onions, parm, basil, etc. rolled in panko and oven baked. San Marzano sauce with veges, rosemary, thyme, and basil. Soup is another try at one of my favorite things, peruvian cilantro chicken.

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  8. #1798
    daveb's Avatar
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    I did a chicken and a seafood paella for a food group I belong to here in Tampa. Had a ringer helping me, a friend is a retired Garde Manger from one of the Orlando attractions and he did the final composition. Did not suck. (Pictures are another story)

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    Dave
    Older and wider.

  9. #1799
    Dave, I love it!
    Twitter: @PeterDaEater

  10. #1800
    Senior Member Mucho Bocho's Avatar
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    Tremendous cooking David! I wonder how much each weighed?
    One thing you can give and still keep...is your word.

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