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

[mengwong]

Inspired by Fantasy of Eggs by Daniel Humm

63°C for an hour, let cool briefly

Top eggs, eject contents into bowl

Insert smoked salmon, crème fraîche, capers, whatever will surprise and delight your guests

Minimizing loose whites, reinsert egg yolk plus some egg white to fill slightly more than shown here. Tidy up the shell – I was sloppy

Add ikura for recursiveness and chives for colour

 

[rickbern]

When in Nice, do as the…

Farci Nicoise with peppers, tomatoes, eggplants and zucchini. The vegetables in MARCH are astoundingly good; I can’t even imagine what it’ll be like in the fall

 

[Koop]

Grilled shrimp and Japanese fried rice.

Used my TF Nashiji nakiri although I can't claim ARM.

 

[Michi]

Octopus with schiacciata, salad, and roasted tomatillo, bell pepper and chilis.

 

[Michi]

Brunch. Flat bread, cottage cheese, crispy fried egg, portobello, cherry tomatoes, and onion. With fried garlic, fried French shallots, and habanero garlic hot sauce (all homemade).

 

[Michi]

Lots of basil in the garden. Time to make some basil pesto.

Garlic, salt, and toasted pine nuts.


Gradually adding the basil.


Blending in olive oil and parmesan.


And the finished thing in its jar.


Made pesto spaghetti, sprinkled with parmesan and fried garlic, plus a side salad.

 

[KDSDeluxe]

Currywurst

Radiona Breg Semi Integral Western Gyuto 232mm x 58mm San Mai Rough Iron Apex Ultra

YouTube Playlist:

 

[Michi]

Currywurst

Oh yeah, that's the real deal! I have a hankering now…

 

[Kitchenchem]

Salmon with very crispy skin and sautéed spinach.

 

[Koop]

Currywurst

Every time I see this dish, it takes me back to the Volkswagen factory in Wolfsburg where this is a mittagessen staple.

 

[SuperLougat]

These Ricciarelli never last long when we make them, they're incredibly light and have a perfect balance of sweetness. 10/10 would reccomend, they come together in like 6-10m in a stand mixer, and another 20 for baking

 

[camochili]

Dinnertime: Casserole of minced meat and peppers with a bonnet of sliced potato

 

[Lars]

I spent most of the afternoon sitting on the couch watching cycling and eating a bag of potato chips, so this is all I could manage for dinner.
Rigatoni with garlic, chili, anchovy, broccoli and parmigiano reggiano.

 

[KDSDeluxe]

Königsberger Klopse

 

[boomchakabowwow]

Flat bread for the wife.

 

[sousme]

Teriyaki wings and thighs with mixed veg. and rice. Also, my buddies freshly sliced and portioned buckboard bacon. First time using the Rodizio for wings, turned out excellent! Highly recommend.

 

[Michi]

Sai Krok Isan, a little bit of lamb liver that I had left over, and salad.

 

[Koop]

Plating was a bit of a mess. Chipotle-maple pork tenderloin with fresh broccoli from the garden and garlic smashed potato.

 

[Lars]

Chicken tinga tacos with salsa verde, habanero hot sauce, queso anejo, pickled red onion and cilantro.

 

[parbaked]

Dungeness crab two ways

The usual Louis salad

Also made a quick stock from the carcass to make a creamy, tomato, crab linguine…

 

[Koop]

Skillet chicken parmesan with gnocci and steamed spinach.

 

[Michi]

Salt and pepper squid with roast veggies and salad.

 

[DamageInc]

Grilling some ribs and cabbage.

 

[daddy yo yo]

A creamy sandwich:

Knife used: Dengjia cleaver courtesy of ARM.

 

[Keithpaints]

We eat salads almost every day so much arugula, lettuce, tomatos in garden.

Garlic & vinegar chicken wings, sushi. Used air fryer.

 

[Michi]

I spotted duck gizzards at an Asian butcher earlier today and decided to make some. (It's been years…) Gizzards are not cleaned yet in this image.

I used them for an Asian-inspired braise with soy sauce, Shaoxing wine, honey, cloves, cardamom, cinnamon, black pepper corns, garlic, ginger, galangal, and chili and fresh bay leaves from the garden.

It takes about 2.5 hours for the gizzards to become nice and tender, being at a very low simmer in homemade chicken stock. The onions disintegrate completely and, eventually, the sauce thickens by itself to a thick and syrupy consistency without the need for cornstarch or xanthan gum. I added the carrot to the pot after a little over two hours of simmering.

Served with rice and bok choi from the garden. I'm quite happy with the way it turned out. Certainly very tasty, with tender gizzards (but still with a little bit of bite), and very healthy. That plate, including the rice, has 712 kcal, with 45 g of protein and 9 g of fibre, and only 16 g of fat (despite me having sautéed the onions in goose fat).

 

[Lars]

Burger, wedges and sauce Heinz...

 

[DamageInc]

Inaugurating my new mortar and pestle with a wild garlic pesto.

Delicious in a roast pork sandwich.

 

[SuperLougat]

Made Agnolotti for the first time, they're filled with braised shortrib, spinach and parmigiano reggiano. Froze them and i'm going to be using them for a dinner tomorrow evening, finish with the braising liquid that i'm turning into a jus, some truffle butter. Also playing with the idea of a side of roasted cherry tomatoes, and maybe topping the whole thing off with some crushed almonds/amaretti for an added nutty taste + texture.

 

[Vertigo]

Made Agnolotti for the first time, they're filled with braised shortrib, spinach and parmigiano reggiano. Froze them and i'm going to be using them for a dinner tomorrow evening, finish with the braising liquid that i'm turning into a jus, some truffle butter. Also playing with the idea of a side of roasted cherry tomatoes, and maybe topping the whole thing off with some crushed almonds/amaretti for an added nutty taste + texture.View attachment 311443

You said shortrib and I immediately started drooling.