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

[MarcelNL]

Mangalitsa RULEZZZ....holy smoke, that meat is great, I could have done with half of it and be satisfied more than a bit. There is no way to describe it, it's everything you want from pork but what you never seem to get...juicy, greasy, clean taste with depth of flavor....

The risotto came out perfectly, even when a tad shy of moisture at the end, the depth of the double stock with some cepe's was impressive. Have to do this combo with the long aged acquarello!

 

[Jovidah]

Mangalitsa RULEZZZ....holy smoke, that meat is great, I could have done with half of it and be satisfied more than a bit. There is no way to describe it, it's everything you want from pork but what you never seem to get...juicy, greasy, clean taste with depth of flavor....

The risotto came out perfectly, even when a tad shy of moisture at the end, the depth of the double stock with some cepe's was impressive. Have to do this combo with the long aged acquarello!



View attachment 231828

Where did you get it?

 

[MarcelNL]

oerboer maarten

I deliberately undercooked one cut and cooked the other 'on point' (the one showing) slightly undercooked leaves more of the fat in a (semi) solid state but even that is delicious when a bit more chewy.

 

[MarcelNL]

I got 5Kg and the Salumi that came with it smells heavenly, rank , ripe, full bodied mature clean and pure meat...

 

[Jovidah]

Thanks. It's surprisingly cheap! I think it'll find it's way towards my fridge at some point in the near future.
For these kind of fattier meats I lean to pushing it a bit further... maybe all the way to 60 degrees. When the meat is good it'll stand up to it fine, but fat is simply better when rendered than raw.
Did the same with the Iberico secreto I had a while back and it was still juicy no matter what I did to it.

 

[MarcelNL]

yep, agree..still, this IMHO is next level meat....cook it, cut it in cubes of lets say 2cm by 2 cm by 2cm and put some of those on a plate and add a puree of whatever, a microherb of something and a crunch made out of something else and add something acidic (a gel f.e.), add a smoked slice of beet or whatever and you'r easily in 2 star territory when you can pull that off consistently. it's something else!

 

[HumbleHomeCook]

Simple. Beautiful ribeye.

I like to take ribeye to medium to help the fat render. The wife says she likes it a little rarer but she says that while gnawing on the fat.

 

[Michi]

Nepalese goat curry in the making. The knife is in frame only because of Rectangle March




Finished dish, with saffron rice and tomato, onion, and lime pickle salad. Stuffed chilli pickle and garlic pickle on the side.

 

[gaijin]

Again, a piece of tenderloin from the freezer and some sides...

 

[HumbleHomeCook]

Again, a piece of tenderloin from the freezer and some sides...

View attachment 231985

I like that plate!

 

[gaijin]

I like that plate!

If you mean the litteral plate -i got it at a small local store called IKEA...

 

[Lars]

Pork chop, parsley and caper sauce, roasted peppers and peas with jamon and mint.

 

[HumbleHomeCook]

If you mean the litteral plate -i got it at a small local store called IKEA...

Well, I mean I loved the "plate" but yes, I did mean the actual plate. I like to root through our local Bed, Bath and Beyond and pluck up, cheap but different pieces. Don't have to be expensive to be cool.

 

[gaijin]

Well, I mean I loved the "plate" but yes, I did mean the actual plate. I like to root through our local Bed, Bath and Beyond and pluck up, cheap but different pieces. Don't have to be expensive to be cool.

That is very true. For silverware and plates I only have cheap stuff, mostly from IKEA.

In recent years I have however started buying some crystal glassware too of a slightly higer pedigree. I am originally a native of the region of Sweden called Småland, which amongst other things contains The Kingdom of Crystal... so some stuff from Orrefors and Kosta Boda are slowly finding their way into my cabinets.

Edit to add: IKEA is originally from that region too.

 

[MarcelNL]

Smaland is beautiful! Been there quite a few times and loved it!
Asasjön, Nässjö

 

[DitmasPork]

Beef Makanek Sausage (spiced Middle Eastern sausage), Yogurt, Turmeric Quinoa Pilau, Choi Sum Sautéed in Pan Drippings

 

[daddy yo yo]

Hot dogs are so yesterday. Lobster dogs!!

 

[btbyrd]

Put in some work with my CCK for some noodle stir fry.

 

[esoo]

We had the wife's brother over for dinner and she made Basque cheesecake for dessert

 

[Michi]

Pork chop with roast potatoes and salad.

 

[Michi]

Mohnschnecken (poppy seed scrolls):

 

[KDSDeluxe]

Simple but yummy

 

[camochili]

Thai Curry with Skrei

 

[Lars]

Biksemad.

 

[parbaked]

Bucatini all’Amatriciana

 

[gaijin]

Biksemad.
View attachment 232164

Dammit! I knew I should have taken pictures of my pyttipanna earlier.. on the other hand, it didn't turn out as photogenic as your biksemad...

 

[Lars]

Dammit! I knew I should have taken pictures of my pyttipanna earlier.. on the other hand, it didn't turn out as photogenic as your biksemad...

You should and I bet it looked great(not that it really matters though)..

 

[MarcelNL]

braised witloof, cheesy bechamel with a hint of ras el hanout and curry powder and some Schwarzwalder Schinken, oven roasted taters with rosemary and garlic, smoked Mangalatsa sausage.

 

[DamageInc]

Boiled a smoked ham.

Will use it for a soup.

 

[esoo]

Made a traditional pound cake for the first time. Did substitute 1/2 of the sugar with brown sugar. Interesting experiment and the taste was a little different than expected but still very good.