Now that's what I'm talking about! Classic Italian philosophy of simple recipes with really good ingredients. Okay maybe the maitake, itself, is not so classic, though the preparation is
Curious how the maitake tasted in there?
Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
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Curious how the maitake tasted in there?
"I've been a salted!" - Prime Rib
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Ok, call me ignorant...what is the diference between 'prime rib'and any other rib?
Fancy way to up sell meat that's not 'Prime' grade, by the slice.
Cook whole choice Ribeye loin -> Slice in front of customer -> $$$$
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I have thought so for a while now, as i could not imagine what would make a difference in rib quality other than being located closer to the spine ..
Michi
I dislike attempts to rewrite history
Yes, he can. The only thing he can't put on there is p…
Jovidah
I'll make you a sponsor offer you can't refuse...
I'm not an expert on this, but I vaguely recall that the distribution of certain muscle groups within a rib slice changes as you go from the front towards the back of the animal, hence why some people prefer certain parts.
Aparently the 'prime rib' name is also a seperate thing from the usual 'prime/select/choice' meat grading system.
Michi
I dislike attempts to rewrite history
Prime rib is the cut from the sixth to the twelfth or thirteenth rib.
Pistachios?
Treating myself to some birthday Brisket. 16lb prime from Costco
Michi
I dislike attempts to rewrite history
That’s a Happy Birthday!
When i saw this, i knew i had to try it asap.
Today was the day and it is a wonderful dish. Thank you for inspiration.
So here's my humble aproach to Keemar Matar. We had Chana Pulao as a side
Homemade burger on a homemade bun
Michi
I dislike attempts to rewrite history
Shallot and cherry tart tatin. From a Food 52 recipe.
Finished with olive oil, chives, flaky sea salt, and a sprinkle of parmesan. A little bit of greenery for decoration.
Finished with olive oil, chives, flaky sea salt, and a sprinkle of parmesan. A little bit of greenery for decoration.
aporigine
The slow blade penetrates the winter squash
"Cutting You...
Cutting Me...
Swwweeeetttt Prime Rib!!"
Cutting Me...
Swwweeeetttt Prime Rib!!"
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Interested in the bun recipe
I believe in a thing called rub
Michi
I dislike attempts to rewrite history
Hot honey glazed duck Leg, with Ful Medames and tomato salad.
DitmasPork
Senior Member
Bravo! Well done, looks great. It’s a satisfying, comfort food kinda dish, one of my faves.
DitmasPork
Senior Member
Humble Supper: Salad + Fried Rice with egg, garlic, scallion
Jovidah
I'll make you a sponsor offer you can't refuse...
Neither fancy nor good photography, but I figured I should at least once share a picture of carbonara, considering how that's almost a mandatory right of passage here...
Already ate the salad. Carbonara is already so heavy that I can't imagine combining it with anything else to be honest.
Already ate the salad. Carbonara is already so heavy that I can't imagine combining it with anything else to be honest.
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Jovidah
I'll make you a sponsor offer you can't refuse...
Also FWIW, was a bit of an experiment to use rigatoni but it's the first pasta I've tried that doesn't make the dish worse than traditional spaghetti. It works well. Sauce can actually get inside.
Contrary to for example bucatini which is sometimes suggested, but IMO doesn't work well at all; the sauce doesn't enter so you're just left with fat dough strands; it makes it feel heavier.
Contrary to for example bucatini which is sometimes suggested, but IMO doesn't work well at all; the sauce doesn't enter so you're just left with fat dough strands; it makes it feel heavier.
Good brisket gets spanked
Uncle Danny
Sorry about that pineapple pizza thing
Wild garlic pesto in the making. Spring favourite - I usually make enough for the whole year
Gyudon and cucumbers with a miso honey dipping shmear. Also, Bo the cattle dog.
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how do you preserve it? I never tried/trusted making a large batch to keep
