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Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.
Rillette in the making
rillettes + fleur de sel + poilane bread = my own private heaven
I hear you!
The only scandinavian meatballs that count - frikadeller!
Had them with braised red cabbage, spuds and gravy.
A classic for a reason.
Should I take this as a declaration of war?
Anime/cartoon bread, Turkey, Apple & Brie sandwich
I think you should. But remember, there is no shame in admitting defeat (-;
Ouch and double ouch!
The temperature is dropping so I wanted to get one last Konro session in for 2019… it was already -9°C but not getting any warmer lol
Panko crusted shrimp with spicy katsu sauce
Hmmm… Roast capsicum, anchovy, cracked pepper. What type of cheese?
Romano. And a drizzle of single estate greek olive oil
Made jambalaya for the first time using my uncles recipe. Didn't take pics because I wasn't sure if it would be any good. Turned out good.
Chicken tikka masala.
on fire!! you all are on fire!!
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Really should be more extravagant, but a simple Shiozake and Tamagoyaki Bento
Yumm, I also like this with white anchovies.
Only white ones i can get are from an Italian specialty restaurant supply and it's to large for home use.
KKF group buy?
I'll post pic and particulars next time i go. I get imported pasta and a case of san marzanos every so often.
It really doesn't get much better than that.
I need some cooking advive. I will be cooking beef tenderloin for 100 in an old but pro kitchen. I was going to do whole and portion when done. Warming oven is at 190° f.. So i cant cook ahead. What do the pros here think about portioning first and 450° convection oven. Let rest and serve? This is a huge portion of our budget i dont want to ruin it. Thanks in advance
I like the broiler for tenderloin steaks. That being said, I'm usually cooking a very thick (roughly "square") steak to rare, and this might involve more babysitting than you can devote to the beef.
Thanks. But i dont have a broiler for the amount i am cooking. And these will be thinner slices. It is an unsophisticated audience as well. My real worry is they will want medium well
A flat top/la plancha perhaps?
I do have a flat top to use and it is good size. Sear and into the oven to finish i can work this out. Thank you. That is 64 0z of egg
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