Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
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Beautiful and my type of food 
. Simple, elegant, and looks delicious.
. Simple, elegant, and looks delicious.Ajvar soup... As yummy as easy to do.
One of several football day pizzas, this one was for the girls, zucchini and basil.
………oops lol just saw all the other responses
First fight night of the year and the wife and I are snacking.
Had couple pieces of homemade bread drying out and a green apple that needed to get used...
Pan seared the bread on one side then added extra sharp cheddar, slice of apple and jalapeno dusted with dried sage, salt and grated parm. Put them under the broiler and then finished with a couple drops of Balsamic.
Not pretty but it sure was tasty!
Had couple pieces of homemade bread drying out and a green apple that needed to get used...
Pan seared the bread on one side then added extra sharp cheddar, slice of apple and jalapeno dusted with dried sage, salt and grated parm. Put them under the broiler and then finished with a couple drops of Balsamic.
Not pretty but it sure was tasty!
Keith Sinclair
Senior Member
Put a nice handle on my fancy Damascus blade. Handle from Sugi Cutlery. Nice figured curly Rosewood copper spacer. Sharpened it
& made pasta sauce. Cento tomatoes & sauce. Browned chicken sausage in pan removed set aside to add to sauce last. Cooked onions & garlic in oil & chicken fat.
Fresh basil from garden. What looks like an orange is a large Hawaii lime from friends tree very juicy. One half is enough squeeze through strainer half lime squeezed pulp add to sauce to add to citrus flavor. Parm cheese, zucchini, mushrooms, red wine. Whole wheat pasta noodles.
& made pasta sauce. Cento tomatoes & sauce. Browned chicken sausage in pan removed set aside to add to sauce last. Cooked onions & garlic in oil & chicken fat.
Fresh basil from garden. What looks like an orange is a large Hawaii lime from friends tree very juicy. One half is enough squeeze through strainer half lime squeezed pulp add to sauce to add to citrus flavor. Parm cheese, zucchini, mushrooms, red wine. Whole wheat pasta noodles.
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boomchakabowwow
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Taiwanese street food. We jokingly call them “Chinese burritos”. But it’s a Faan Twan. A sticky rice roll. Greatest handheld breakfast invention. I need to perfect my rolling skills.
Something a little different: I made raspberry-lime ice cubes. Fun stuff with either plain club soda or in a vodka or tequila fizz.
In our house a steak dinner always means delicious steak sandwiches for lunch the next day or so.
Knives used 240 Mazaki and 220 Cauble (@DanielC) Apex Ultra Wrought Iron.
Toasted Sourdough, thin prime serloin medallions, goat cheese slice, horserashi Aoli w/ Meyer lemon juice, yellow onion, tomatoes, perpperoncini, arugula,
Damn how I love cold steak or lamb sandwiches!
Knives used 240 Mazaki and 220 Cauble (@DanielC) Apex Ultra Wrought Iron.
Toasted Sourdough, thin prime serloin medallions, goat cheese slice, horserashi Aoli w/ Meyer lemon juice, yellow onion, tomatoes, perpperoncini, arugula,
Damn how I love cold steak or lamb sandwiches!
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Nice blade and handle. What maker is it, please?
Made chili for the first time in a while. No claim to Texas style here - I put mushrooms and beans in mine.
Keith Sinclair
Senior Member
Blade is Hatsukokuro silver#3 steel, Damascus. Blacksmith Yoshihiro Yauji.
Had a dark brown handle on it. Bought replacement handle from Suji Cutlery. Noticed they had some simple handles. Several had the copper spacer. Horn with exotic woods at a reasonable price problem was all ones I liked were sold out.
Found this one better in person than the pictures Black Horn ferrel, copper spacer, very nice curly Siamese Rosewood. 100.00.
Got exact handle as picture on site.
Short rib tangia
Cram 6 lbs of short ribs into a clay pot after you dose them up with Moroccan spices and preserved lemon. No liquid, a little butter. Cover with both a parchment cartouche and a lid. Five hours in a really low oven. 250f. They’re amazing
Here’s a link to another variation I made
https://www.kitchenknifeforums.com/threads/veal-tangia-with-preserved-lemons.50147/
Cram 6 lbs of short ribs into a clay pot after you dose them up with Moroccan spices and preserved lemon. No liquid, a little butter. Cover with both a parchment cartouche and a lid. Five hours in a really low oven. 250f. They’re amazing
Here’s a link to another variation I made
https://www.kitchenknifeforums.com/threads/veal-tangia-with-preserved-lemons.50147/
Your recent recipes with clay pots really have me thinking about picking one up. The pot is just as beautiful as the food
Jovidah
I'll make you a sponsor offer you can't refuse...
Just out of curiosity, but does the clay pot provide a different result than for example prepping the same recipe in something like a cast iron enamelled Dutch oven?
Absolutely. I make a lot of beans, the beans are just better. Also, by its nature the clay pot slows you down, gives the flavors a chance to develop. When a bolognese recipe says slowly let the flavors meld, clay loves that. I’ve read random people talking about clay pots being an alkaline cooking environment, maybe that’s true but the results convince me more than the theories.
This book is my go to. The author was just a brilliant cook with tremendous curiosity. She wrote a bunch of articles as well, give you an idea of her thinking. I own it in both print and kindle, give you an idea of how good it is!
https://www.amazon.com/Mediterranean-Clay-Pot-Cooking-Traditional/dp/076457633X
The pot I use the most is a la Chamba 4 qt unglazed clay soup pot. It’s about the most expensive one I own, probably paid 60 bucks for it. It went up I see. I use it for beans, soups, this tangia recipe and I think it’s the best pot to make bolognese in. Just don’t put a hot pot down on a cold stone surface, you’ll probably be fine. Don’t wash with soap either, I use baking soda if I need it
https://www.ancientcookware.com/la-...soup-pot-medium-detail?tmpl=component&print=1
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Scored some Ahi tuna, here it is grilled with wasabi mayo, risotto with porcini mushrooms and grilled Romaine Caesar.
boomchakabowwow
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Mackerel.
boomchakabowwow
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I should probably show you how I cooked it so my house doesn’t smell of fish.
Michi
I dislike attempts to rewrite history
Frittata.
riba
Senior Member
Fresh delivery from my fish monger, straight from the fish market this morning. Tasty
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boomchakabowwow
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that looks perfect. i can almost imagine the flavors.
Got a craving for Popeyes sweet heat sauce. Dredged up a copycat, doctored it a touch and am quite happy with the results. Used a Korean fried chicken recipe, with southern spices to dry brine, and tweaked the wet batter. I hate frying, yeah it feels unhealthy but it also just feels wasteful to get rid of that much oil after only a handful of uses.
That being said. This chicken and sauce may convince me to do it more often. Probably the best I’ve had, and I tend to order fried chicken anytime it’s on a menu. Juicy chicken breast, thoroughly salted thanks to the brine. Sauce is sticky, sweet and hot. Crust is heavily seasoned, sticks quite well to the meat and is absolutely absurdly crunchy.
That being said. This chicken and sauce may convince me to do it more often. Probably the best I’ve had, and I tend to order fried chicken anytime it’s on a menu. Juicy chicken breast, thoroughly salted thanks to the brine. Sauce is sticky, sweet and hot. Crust is heavily seasoned, sticks quite well to the meat and is absolutely absurdly crunchy.
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Kinda sorta Mongolian beef. Recipe didn’t call for peppers or onions but it was pretty good anyway. Fwiw, my wok is NOT made of clay
