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

[lowercasebill]

Oyakodon

 

[lowercasebill]

 

[Lars]

Tonkatsu

 

[Xenif]

Some random fish and stuff on rice

 

[DamageInc]

Had a bag of panko that was about to expire, so I pounded out some pork tenderloin to use it up.

 

[lowercasebill]

 

[DamageInc]

Making chicken stock. Saved up a few pounds of wing tips.

 

[Gjackson98]

Prepare some briskets with my munetoshi honyaki for smoking process

 

[Carl Kotte]

Making chicken stock. Saved up a few pounds of wing tips.
View attachment 61520

Only wing tips? Never tried that. Do they make for good stock?

 

[DamageInc]

I'm about to find out.

 

[Carl Kotte]

Interesting! The taste should be fine... but what about the other desirable properties? (I will follow this closely).

 

[Kitchenchem]

Making chicken stock. Saved up a few pounds of wing tips.
View attachment 61520

Almost as good as chicken feet.

 

[lowercasebill]

Almost as good as chicken feet.

My friend owns a restaurant and they get 40 lbs at a time of wing tips and backs to make stock

 

[Caleb Cox]

Tips definitely make good stock, especially if you are after gelatin. Speaking of birds I'm having one for breakfast. Spatchcocked cornish game hen rubbed with cajun seasoning and powdered jalapeno, grilled over low heat.

 

[Carl Kotte]

Tips definitely make good stock, especially if you are after gelatin. Speaking of birds I'm having one for breakfast. Spatchcocked cornish game hen rubbed with cajun seasoning and powdered jalapeno, grilled over low heat.View attachment 61529

I’m always after gelatin [emoji39][emoji41]

 

[ian]

I’m aways after gelatin [emoji39][emoji41]

Yea, I’ve made it with (full) wings many a time. Gelatin galore.

 

[HRC_64]

Only wing tips? Never tried that. Do they make for good stock?

Tons of collagen if I understand correctly,
curious to hear how it turns out !

 

[Xenif]

Yes wing tips make great stock. Especially if you are on a time crunch. A few pounds of wingtips, green onions, ginger, cooking wine, white pepper, slice of good dry ham, steam it for an 30-45 mins and you have instant "High Broth" that the chinese covet so much

 

[sumofruit]

Serious question: when making e.g. chicken stock, do you all try to use organic chicken and veggies? I'm not generally a stickler for organic-everything, but the thought of all those chemicals soaking into my stock over several hours isn't very appealing. :-(

 

[DamageInc]

No, don't care really. I go for "free-range" over "organic" any day.

 

[sumofruit]

No, don't care really. I go for "free-range" over "organic" any day.

Same with vegetables -- meaning, fine to use non-organic in stock?

 

[DamageInc]

Vegetables are usually from my own garden, but I would have no problem using non-organic vegetables in a stock.

 

[Gjackson98]

 

[Stx00lax]

Picked some nice chanterelles. Threw it on some prime rib-eye with some bordelaise sauce. Doesn’t get more delicious

 

[krx927]

Picked some nice chanterelles. Threw it on some prime rib-eye with some bordelaise sauce. Doesn’t get more delicious
View attachment 61549 View attachment 61550 View attachment 61551

That looks great. I will try same next weekend if a can source some chanterelles or cepes.

 

[Lars]

Over night brined pork chop, cooked sous vide and seared in butter, with stewed vegetables.

 

[Raikiri]

Serrano wrapped monkfish, butternut and habanero veloute with lemon pepper grilled courgettes.

 

[DamageInc]

 

[OnionSlicer]

This turned out to be the absolute worst thread to check out on an empty stomach; I should've known better.

 

[Stx00lax]

Got some more chanterelles! Made some green curry with braised pork, eggplant and of course more chanterelles. Tis the season.