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

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

chefwp

Timing is everything when doing a raindance
Supporting Member
Joined
Aug 25, 2020
Messages
489
Reaction score
1,251
Location
Pittsburgh, PA, USA
The turkey's journey continues today, with parts ready for the oven, and then parts ready for the stockpot. My house already smells good from the roasting of the parts, but it is going to smell even better after a couple of hours of simmering on the range!
parts1.jpg
parts2.jpg
 

rgriffeath

Supporting Member
Joined
Apr 7, 2020
Messages
73
Reaction score
347
Location
Weatherford, OK
Getting Thanksgiving break started the right way 🍁

Caramel Rolls 🥮

Nicholas Nichols Knives
Burnt bourbon barrel paring knife
 

Attachments

Michi

I'm having a status just so I don't have no status
Supporting Member
Joined
Jan 13, 2019
Messages
4,171
Reaction score
7,262
Location
Brisbane, Australia
Could be 🤔
Santa might bring me a sausage stuffer for christmas, so some Toulouse sausage for cassoulet should be doable!
Let me know if you find an authentic recipe for that please. I’ve been meaning to try that.
 

Chips

Supporting Member
Joined
Sep 11, 2012
Messages
344
Reaction score
697
Some of the prep for the next big batch of cassoulet. I cured the chicken legs 2 days ago and they'll get a good rinse before starting. I just finished this super delicious garlicky batch of Toulouse sausage from scratch. Can't wait to start building the final recipe. We're not celebrating Thanksgiving till Saturday so this will be a dinner one of the nights beforehand. I wanted to wait till a bigger family gathering to use this massive cassole I recently picked up.

_MG_0147.jpeg
_MG_0148.jpeg
_MG_0150.jpeg
_MG_0152.jpeg
 

DitmasPork

Senior Member
Joined
Aug 21, 2012
Messages
3,102
Reaction score
5,036
Location
BROOKLYN, NY
Thanksgiving Korean Tacos. Repurposed leftovers from our ‘Thanksgiving’ bossam feast a few nights.

Korean tacos:
* Charred tortilla
* 7-hours roasted, dry-brined, pork picnic shoulder
* Spanish onion
* tomato
* kimchi
* scallion-ginger-garlic sauce
* ‘ssam sauce (fermented soybean, gochujang, vinegar, etc.)
* white cheddar
* coriander leaves
* El Yucateco (green)

675F8D79-5B6A-49E4-B021-7F794505AC88.jpeg

A4F1DE66-BDA7-4E4A-A246-955EB87D5D8F.jpeg

43F9DB11-A897-4E2B-B2D0-28947031A808.jpeg

10FAC09A-CDD9-46EB-8ABD-8295A6803B40.jpeg
 

MarcelNL

professional blame taker
Supporting Member
Joined
Feb 9, 2018
Messages
1,533
Reaction score
1,474
I'm struggling with Risoto croquettes....the leftover risotto became too loose... :eek:
will report how they did in the frier.....I'm scared they may explode upon impact...

Menu is Limousin side flank steak, reverse seared, red wine and stock reduction infused with vadouvan and fermented garlic, (exploded?) risotto crouettes with some lemon Mayo, and a salad on the side.
 
Top