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[KDSDeluxe]

Ragu alla Bolognese

 

[Jovidah]

What's the white stuff on the left? Root celery? Doesn't it dominate too much when you use both root celery and normal celery? Or was it just an 'emptying out the fridge' situation?

 

[KDSDeluxe]

Yes, it is root celery. Sometimes I like it with more vegetables. And yes, an emptying out of fridge But it wasn't to dominate

 

[Jovidah]

Hah yeah my soffritos and mirepoix are often a bit variable depending upon what I actually have in the house. Half the time there's no celery because it's not really part of my 'standard inventory'.
I get what you mean about the extra vegetables... what I often do is fry some sliced bell peppers on the side and throw that in at the end, to also get a bit more variety in texture and 'freshness'. Makes it a bit less 'unidimensional umamibomb'.

 

[KDSDeluxe]

I had too much celery. Shir knives was with me recently. So that I can test his knives and he has the opportunity to cut with the other makers' knives. This means I still have some vegetables in the fridge. But I need celery very often. Especially when I stock up on broth.

 

[Dan-]

Yeah, you never know when you’ll need emergency chicken soup with sous vide breast

 

[Juna]

Was feeling lazy for dinner last night so I threw a quick sauce together from passata, prosciutto, elephant garlic, olive oil and a little ricotta and cream.

 

[Juna]

Ragu alla Bolognese
View attachment 282531View attachment 282532

How long do you let yours go for? i usually let it simmer all day so I tend to make huge batches and jar/freeze them
for eating later

 

[Juna]

Pepper Chicken and Garlic Bok Choy with rice. This has consistently turned out to be a combo that the whole family loves.

 

[coxhaus]

Red beans and rice. I should have posted before we ate but too late. I am enjoying my All-Clad Dutch oven pot. I cooked it for lunch and we had it for both lunch and dinner as it turner out nice. This is after dinner when I got on this site.
PS
It has andouille sausage and a little pork belly cut up small and fried to add fond to the pot.

 

[KDSDeluxe]

How long do you let yours go for? i usually let it simmer all day so I tend to make huge batches and jar/freeze them
for eating later

Depends on the daily planning. That day I had a date. Were 3 hours. Usually between 2-5 hours. After eating, I gave her a large portion for her child. Otherwise I always freeze.

 

[Michi]

Salmon and spinach quiche with mozzarella and herbs. The spinach is from the garden, and the herbs (dill, watercress, and mustard greens) are from the hydroponic system.

 

[Michi]

Çilbir with seared okra and tomato.

 

[Jovidah]

Depends on the daily planning. That day I had a date. Were 3 hours. Usually between 2-5 hours. After eating, I gave her a large portion for her child. Otherwise I always freeze.

Smooth operator...

 

[Genghis_F]

Quick dinner Spanakopita grilled cheese sandwich

Prepping chicken mushroom pies for office potluck

Edd Works 52100 Gyuto and Birgersson Nakiri on roatation
Can’t say enough how amazing @eddworks is
Thanks Eddie

 

[btbyrd]

Wood grilled chicken breast, creamed shishitos, roasted delicata squash with hot honey and lime.

Shishitos.

In with heavy cream, shallots, garlic, cayenne, and parm.

Delicata.

Ancho, evoo, s&p.

Dressed with lime juice, hot honey, Fresno chili, and cilantro.

 

[MarcelNL]

Veg Lasagna

 

[Lars]

Red onion, mushroom and nduja pie

 

[parbaked]

Fried rice…

 

[Juna]

I have seen a bunch of folks posting pizzas but I had never attempted to do one in a home oven before. Picked up an ooni pizza stone at the Ace around the corner for $30 and here we are! Really happy with the result and will definitely be trying different topping combos moving forward. Tonight was red sauce, mozzarella, Parmesan, prosciutto, sun dried tomato, arugula, basil, honey and red pepper flake. I dont own a pizza cutter so out came the old 285mm Richmond Ultimatum.

 

[Dan-]

That’s actually quite amazing for a first try. Mine end up misshapen or burnt. You really should be proud of that.

 

[Juna]

That’s actually quite amazing for a first try. Mine end up misshapen or burnt. You really should be proud of that.

Thank you! I am definitely proud of the result. I made a second one afterwards and truth be told it was more amoeba shaped than the first one. Getting the pizza from the board to the stone is definitely the trickiest part.

 

[Dan-]

Salmon okdol bibimbap

Salmon bulgogi
Sigeumchi namul (spinach)
Carrots
Ueong jorim (braised burdock)
Red Italian frying peppers
Cucumber quick pickle
Daikon (mu) kimchi

And rice below

 

[Genghis_F]

Thank you! I am definitely proud of the result. I made a second one afterwards and truth be told it was more amoeba shaped than the first one. Getting the pizza from the board to the stone is definitely the trickiest part.

Just saw this…

 

[MarcelNL]

problem with that thingy is that you still cannot transfer the pizza into a blazing hot oven.
Using a peel is not that difficult but it takes getting accustomed to, a bit like sharpening your first blade.

 

[Michi]

Hanger steak from the charcoal grill, marinated for 24 hours in apple juice, with some soy sauce, garlic, onions, pepper, and sesame oil.
Served with a soy ginger dressing, baked fluffy potato, corn, and a salad with kimchi.

 

[Jovidah]

So what was your conclusion...was marinating the hanger steak worth the bother?

 

[parbaked]

Spaghetti Vongole, roast fennel and a salad…

 

[boomchakabowwow]

Rained all night. Cold. Autumn is in full swing.

so I dug out a chicken carcass and made JOOK for breakfast.

 

[daddy yo yo]

Freestyle pasta with chard in a cream/crème fraîche/parmigiano sauce:

Knife used: Lew Griffin integral Western gyuto in 52100 with walnut burl handle, 232 / 56.5 / 252g.