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

Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.

Help Support Kitchen Knife Forums by donating:

  1. Jul 5, 2019 #4231

    Lars

    Lars

    Lars

    Founding Member

    Joined:
    Mar 9, 2011
    Messages:
    677
    Location:
    Denmark
    Cheeseburger!
    IMG_0098.jpg
     
  2. Jul 5, 2019 #4232

    dgib7994

    dgib7994

    dgib7994

    Well-Known Member

    Joined:
    Mar 24, 2019
    Messages:
    58
    Location:
    MI
    [​IMG]

    Korean spiced chicken lettuce wraps w/ Ssäm sauce :)
     
  3. Jul 6, 2019 #4233

    lowercasebill

    lowercasebill

    lowercasebill

    Supporting Member

    Joined:
    Mar 8, 2011
    Messages:
    431
    0705191645.jpg 0705191659.jpg 0705191711.jpg 0705191920.jpg
     

    Attached Files:

    pete84 and CiderBear like this.
  4. Jul 6, 2019 #4234

    Carl Kotte

    Carl Kotte

    Carl Kotte

    Senior Member

    Joined:
    Apr 5, 2019
    Messages:
    1,171
    Location:
    Stockholm, Sweden
    Wow, nice!
     
    dgib7994 likes this.
  5. Jul 6, 2019 #4235

    wilburh

    wilburh

    wilburh

    Well-Known Member

    Joined:
    Mar 2, 2013
    Messages:
    63
    That cheesburger looks good!
     
  6. Jul 6, 2019 #4236

    Carl Kotte

    Carl Kotte

    Carl Kotte

    Senior Member

    Joined:
    Apr 5, 2019
    Messages:
    1,171
    Location:
    Stockholm, Sweden
    A salmon tbc.
    IMG_2158.jpg IMG_2159.jpg
    The knife is a 40 year old Sabatier.
     
  7. Jul 6, 2019 #4237

    Thorndahl88

    Thorndahl88

    Thorndahl88

    Well-Known Member

    Joined:
    Jun 26, 2017
    Messages:
    159
    IMG_0774.jpg IMG_0776.jpg IMG_0779.jpg

    Red curry, with chicken and greens.
     
  8. Jul 6, 2019 #4238

    boomchakabowwow

    boomchakabowwow

    boomchakabowwow

    Senior Member

    Joined:
    Feb 1, 2013
    Messages:
    1,903
    DF39BDD2-86F5-4614-B6B4-A4DA8DCDC577.jpeg A Farroto! like Risotto but using whole farro grains instead. BOOM! This was today’s lunch. A mushroom Farroto.
     
    Lars, riba and Carl Kotte like this.
  9. Jul 6, 2019 #4239

    Ryndunk

    Ryndunk

    Ryndunk

    Supporting Member

    Joined:
    Nov 9, 2017
    Messages:
    225
    Location:
    Ypsilanti, MI
    Done this with barley a few times. Always turns out well.
     
    Carl Kotte likes this.
  10. Jul 6, 2019 #4240

    boomchakabowwow

    boomchakabowwow

    boomchakabowwow

    Senior Member

    Joined:
    Feb 1, 2013
    Messages:
    1,903
    Wonderful!
     
    dgib7994 and Carl Kotte like this.
  11. Jul 7, 2019 #4241

    DamageInc

    DamageInc

    DamageInc

    Idiot

    Joined:
    Apr 20, 2015
    Messages:
    2,104
    Location:
    Copenhagen
    I will be making this tonight. Might post pictures later if I remember.

     
    Carl Kotte and Thorndahl88 like this.
  12. Jul 7, 2019 #4242

    Lars

    Lars

    Lars

    Founding Member

    Joined:
    Mar 9, 2011
    Messages:
    677
    Location:
    Denmark
    Not posting pictures should result in a ban imo.
     
    Thorndahl88 likes this.
  13. Jul 7, 2019 #4243

    DamageInc

    DamageInc

    DamageInc

    Idiot

    Joined:
    Apr 20, 2015
    Messages:
    2,104
    Location:
    Copenhagen
    Well, ok, I don't want to be banned. Here it is going in.

    IMG_20190707_153929.jpg
     
    gstriftos and Carl Kotte like this.
  14. Jul 7, 2019 #4244

    DamageInc

    DamageInc

    DamageInc

    Idiot

    Joined:
    Apr 20, 2015
    Messages:
    2,104
    Location:
    Copenhagen
    And here it is after coming out.

    IMG_20190707_162445.jpg
     
    Last edited: Jul 7, 2019
    gstriftos, Lars and Carl Kotte like this.
  15. Jul 7, 2019 #4245

    Carl Kotte

    Carl Kotte

    Carl Kotte

    Senior Member

    Joined:
    Apr 5, 2019
    Messages:
    1,171
    Location:
    Stockholm, Sweden
    Man, yummy! Could you please take out a huge piece and DHL it to Sweden asap?
     
  16. Jul 7, 2019 #4246

    Lars

    Lars

    Lars

    Founding Member

    Joined:
    Mar 9, 2011
    Messages:
    677
    Location:
    Denmark
    Looks mega tasty. How was it?
     
  17. Jul 7, 2019 #4247

    DamageInc

    DamageInc

    DamageInc

    Idiot

    Joined:
    Apr 20, 2015
    Messages:
    2,104
    Location:
    Copenhagen
    I've let it cool to room temp and then I've put it in the fridge to mature. Won't eat it until tomorrow.

    I think it would be better for both of us if you gave the recipe a go for yourself. It's pretty simple, yet very delicious. I don't like lasagna with too much tomato for the same reason as Matty states. Too soupy.
     
    Carl Kotte likes this.
  18. Jul 7, 2019 #4248

    Carl Kotte

    Carl Kotte

    Carl Kotte

    Senior Member

    Joined:
    Apr 5, 2019
    Messages:
    1,171
    Location:
    Stockholm, Sweden
    Ok! I just might.
     
  19. Jul 7, 2019 #4249

    DamageInc

    DamageInc

    DamageInc

    Idiot

    Joined:
    Apr 20, 2015
    Messages:
    2,104
    Location:
    Copenhagen
    You can skip the egg yolks though. I don't know why he puts those in there. I've done it with and without and I couldn't tell a difference.
     
  20. Jul 7, 2019 #4250

    Thorndahl88

    Thorndahl88

    Thorndahl88

    Well-Known Member

    Joined:
    Jun 26, 2017
    Messages:
    159
    Maybe to thicken the sauce like u do with a veloute ?
     
  21. Jul 7, 2019 #4251

    DamageInc

    DamageInc

    DamageInc

    Idiot

    Joined:
    Apr 20, 2015
    Messages:
    2,104
    Location:
    Copenhagen
    Yeah that's what I thought the first time I made it but the sauce is thickened by the pasta sheets and by the reduction in the oven anyway, so they just seemed redundant. Put them in if you want but I don't see the point in using up egg yolks for it.
     
    Carl Kotte and Thorndahl88 like this.
  22. Jul 8, 2019 #4252

    lowercasebill

    lowercasebill

    lowercasebill

    Supporting Member

    Joined:
    Mar 8, 2011
    Messages:
    431
    Try giada's recipe. tomato sauce gets mixed with bechemel. You can then make as thick as you wish. I've been told this is classic Italian, but i am in the US. Maybe one of our European members can comment
     
  23. Jul 8, 2019 #4253

    DamageInc

    DamageInc

    DamageInc

    Idiot

    Joined:
    Apr 20, 2015
    Messages:
    2,104
    Location:
    Copenhagen
    I never put bechamel in lasagna. I've always found it strange.
     
  24. Jul 8, 2019 #4254

    lowercasebill

    lowercasebill

    lowercasebill

    Supporting Member

    Joined:
    Mar 8, 2011
    Messages:
    431
    I was reluctant at first but it has been well received. I vacuum pack for my sons (harsh critics) and for those in need (house bound etc. )
     
    Carl Kotte likes this.
  25. Jul 8, 2019 #4255

    gstriftos

    gstriftos

    gstriftos

    Well-Known Member

    Joined:
    Feb 25, 2018
    Messages:
    79
    Location:
    Athens, Greece
    Tomato sauce and bechamel have different ''readiness'' point (found it by experimenting :D ) so it strikes me weird that there is a recipe mixing these 2.
    In different layers, yes I can understand (always bechamel being the top cover .If bechamel is done when not on top layer, all other ingredients will be past edible point) since it acts as an ''insulator'' and keeps moisture trapped for whatever ingredients are under it.

    I can't recall any Italian recipe that has lasagna with bechamel. I think it may be a french style alternative.
     
  26. Jul 8, 2019 #4256

    lowercasebill

    lowercasebill

    lowercasebill

    Supporting Member

    Joined:
    Mar 8, 2011
    Messages:
    431
    Thanks for your insights. Seems recipe is just another American take on Italian food.
     
  27. Jul 8, 2019 #4257

    gstriftos

    gstriftos

    gstriftos

    Well-Known Member

    Joined:
    Feb 25, 2018
    Messages:
    79
    Location:
    Athens, Greece
    @lowercasebill do you have a link to the recipe? I would like to see it.
     
  28. Jul 8, 2019 #4258
  29. Jul 8, 2019 #4259

    gstriftos

    gstriftos

    gstriftos

    Well-Known Member

    Joined:
    Feb 25, 2018
    Messages:
    79
    Location:
    Athens, Greece
    Oh, measuring in cups and tablespoons.. the holy duo that is guaranteed to give inconsistent results..

    I really cannot fathom how these will give a correct bechamel. I follow 1/1/5 butter/flour/Milk and is always spot-on (might differentiate milk by +.- 10% to adjust thickness depending on what I make).
    My tip to get a more robust flavor is to ''brown'' the flour in low heat (I use a non stick pan) prior to mixing with butter.
     
  30. Jul 8, 2019 #4260

    lowercasebill

    lowercasebill

    lowercasebill

    Supporting Member

    Joined:
    Mar 8, 2011
    Messages:
    431
    Thanks. Time for me to get out ruhlmans ratio. Will wait for some cooler weather and try to make this propper
     

Draft saved Draft deleted

Share This Page

Group Builder