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.

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  1. Jul 8, 2019 #4261

    parbaked

    parbaked

    parbaked

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    Lasagne with béchamel is 100% authentic to Northern Italy, especially the Emilia-Romagna region.

    Traditional Italian food is extremely varied by region both in influences and available ingredients.
    Food in the North is very different from the South.

    Traditional lasagne di carnevele from Naples in the south is made with layers of various meats, eggs & ricotta topped with meat sauce and mozzarella. The pasta is made with semolina and water.

    The traditional lasagne di forno from Emilia-Romagna in the north is made with layers of a thick meat ragu and topped with béchamel. (they use more butter and milk in the North). The pasta is made with eggs.

    "The Food of Italy" by Waverley Root is a great book detailing the regional variations in Italian cuisine...
     
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  2. Jul 8, 2019 #4262

    lowercasebill

    lowercasebill

    lowercasebill

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    Thanks mystery solved
     
  3. Jul 8, 2019 #4263

    Lars

    Lars

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    Now I have the urge to try making lasagne..
     
  4. Jul 8, 2019 #4264

    DamageInc

    DamageInc

    DamageInc

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    After a day in the fridge.
    IMG_20190708_190533.jpg
     
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  5. Jul 9, 2019 #4265

    Slk707

    Slk707

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    Dinner the other night when me and the wife had no kids at home so I went down to Costco and grabbed what I could. Turned out to have a great selection and turned into a fantastic meal 20190626_194327.jpg 20190626_194204.jpg
     
  6. Jul 9, 2019 #4266

    Thorndahl88

    Thorndahl88

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    IMG_0808.jpg
    Before picture
    North Italien style lasagne with bechamel, redwine reduction, and bacon.
     
  7. Jul 9, 2019 #4267

    Thorndahl88

    Thorndahl88

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    IMG_0809.jpg IMG_0811.jpg

    After picture
    Not a stunner but damn it’s tasty
     
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  8. Jul 10, 2019 #4268

    Carl Kotte

    Carl Kotte

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  9. Jul 10, 2019 #4269

    Carl Kotte

    Carl Kotte

    Carl Kotte

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    As promised:
    IMG_2195.jpg IMG_2196.jpg
    Deboned, stuffed and ... pretty good!
     
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  10. Jul 10, 2019 #4270

    lowercasebill

    lowercasebill

    lowercasebill

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    Is fermenting close enough to cooking? 0710191100.jpg
     
  11. Jul 10, 2019 #4271

    Carl Kotte

    Carl Kotte

    Carl Kotte

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    You bet! Looks nice!
     
  12. Jul 10, 2019 #4272

    ACHiPo

    ACHiPo

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  13. Jul 10, 2019 #4273

    Carl Kotte

    Carl Kotte

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    Thanks, I am not sure I am ready to disclose that since it would make me come across as a mild version of Hannibal Lecter... But, no humans were hurt in making this dish - I assure you!
     
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  14. Jul 10, 2019 #4274

    Michi

    Michi

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    Come on, out with it! :)
     
  15. Jul 11, 2019 #4275

    steelcity

    steelcity

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    Man you guys have been on a tear lately. Some good looking eats.
     
  16. Jul 11, 2019 #4276

    ACHiPo

    ACHiPo

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    Guessing a little organ sausage--kidney, liver, heart?
     
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  17. Jul 11, 2019 #4277

    Carl Kotte

    Carl Kotte

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    ’Organ sausage’ - that word made me wake up faster! and it put a big Smile on my face! Thanks!

    No kidney, liver or heart, sadly. Sounds like a mighty good combination but my family is suspicious of kidney and liver... I hope to teach them eventually.

    Ok, @Michi, full disclosure:

    1. Pistachios
    2. Thyme
    3. Some garlic
    4. Defensible amounts of salt, pepper and butter
    5.... and, there might have been just a tiny bit of finely chopped (not minced), PORK BELLY

    So, there you have it! Family loved it. Even my super picky son did.
     
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  18. Jul 11, 2019 #4278

    Michi

    Michi

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    Well done! Now there, that wasn't so bad, was it? ;)

    Pork belly is a nice touch, I like that a lot! :)

    Another thing to put on my "must try" list!
     
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  19. Jul 11, 2019 #4279

    Carl Kotte

    Carl Kotte

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    Thanks for the encouragement! :)

    As for stuffing it seems that possibilities are endless. An all vegetables stuffing could be great too!
     
  20. Jul 11, 2019 #4280

    DamageInc

    DamageInc

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    Bread and butter pickles.
    IMG_20190710_215912.jpg
     
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  21. Jul 11, 2019 #4281

    DamageInc

    DamageInc

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    After a day in the fridge. These are some of the best I've ever made. I'm having a hard time not just eating them all straight with a fork.
    IMG_20190711_162404.jpg
     
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  22. Jul 11, 2019 #4282

    lowercasebill

    lowercasebill

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    Care to share the recipe?
     
  23. Jul 11, 2019 #4283

    Lars

    Lars

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    I made Carbonara again.
    IMG_0103.jpg
     
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  24. Jul 11, 2019 #4284

    DamageInc

    DamageInc

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  25. Jul 11, 2019 #4285

    lowercasebill

    lowercasebill

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    Thanks! And the farmers market has little Kirby cukes. My parents were depression era so I am anxious to make these.
     
  26. Jul 11, 2019 #4286

    CiderBear

    CiderBear

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    Wanted to "science," so I'm making 5lbs of cha shu using pork belly & butt following Serious Eats' Kenji's recipe. 3/5 in the oven and 2/5 sous vide. Should be interesting to see how they turn out!

    Please ignore the knives in the back - they're not for me (anymore)

    [​IMG]
    [​IMG]
     
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  27. Jul 11, 2019 #4287

    Carl Kotte

    Carl Kotte

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    Cool stuff! Looking forward to seeing the result!
     
  28. Jul 12, 2019 #4288

    Carl Kotte

    Carl Kotte

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    Chicken stock
    IMG_2206.jpg
     
  29. Jul 12, 2019 #4289

    DamageInc

    DamageInc

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    Tonight I'm celebrating with the last of the giant porterhouses.

    IMG_20190712_162747.jpg
     
  30. Jul 12, 2019 #4290

    Thorndahl88

    Thorndahl88

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    IMG_0820.jpg

    Pasta with wallnutt and some chicken.


    Recipe:
    Salt roast some walnuts
    Cook wallnuts in Milk and ADD abit of garlic and Lemon zest.
    Strain the milk and keep it for later, purre the walnuts.
    ADD White bred to milk and let it soak up.
    Cook pasta, add the paste, then the milk.
    Season with salt peber, parsley.
    When plated ADD parmegiano and parsley, and the salt roasted walnuts.

    Sorry for the bad picture, no time to plate when theres small kids around.
     
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