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

[camochili]

Pak-choi, carrots and potatoes with crusty baked chickpeas and a lime mayonese on top...

 

[Michi]

Chicken tikka masala with garlic naan and a tomato, onion, and lime pickle salad.

 

[Xenif]

I deforsted a bag hidden in my freezer and thought it was bolognese, but ended up being vintage Bo Kho from pre rona. Paired with homemade noodles and fresh picked herbs.

 

[lowercasebill]

Nothing fancy, lazy food, just steak on rice. Mexican spice rub used on this, skillet fried. Eaten over jasmine rice with shoyu and S&B ramen pepper.

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I will see your steak and jasmine rice and raise you 1 duck egg

 

[Lars]

Chicken and spinach savory tart plus a salad

 

[boomchakabowwow]

Shashuka. Home grown tomatoes are almost too sweet for this.

 

[Lars]

Shashuka. Home grown tomatoes are almost too sweet for this.

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A splash of sherry vinegar could be the ticket. Looks great.

 

[lowercasebill]

 

[lowercasebill]

Kenji tried to make naan his and mine were more like pita

 

[boomchakabowwow]

A splash of sherry vinegar could be the ticket. Looks great.

thats A great idea! Damn..!

 

[chefwp]

Queue the cage match about what constitutes bolognese your ingredients are pretty close to the officially sanctioned version!

Mine follows Marcella Hazan's famous version pretty close, I do use a add my own homemade marinara in the end instead of chopped tomatoes, and probably a little bit more thereof, but once it has slowly simmered for at least 3 hours, it is not as 'saucy' as you might imagine. I probably serve the pasta with a bit more of the bolognese sauce than is traditional. I like to toss a little bit with the pasta and some of the starchy water it cooked in, then once that is served individually into bowls, I pile on some more of the very solid sauce on top and let the diners apply their own freshly grated parmigiano reggiano on top of that, which I recommend in copious amounts. Traditionally the focus is much more noodle-centric than the way I serve, so I won't really stake any claims to 'authenticity.'

Hazan's recipe can be found here:
https://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce

 

[chefwp]

What nakiri is that?

Hey, it is a Shinko Seilan Aogami Super Nakiri 180 mm by Shiro Kamo, my first in that syle, I absolutely love to use it.

 

[chefwp]

Birthday dinner.

Happy Day!

 

[DitmasPork]

Hey, it is a Shinko Seilan Aogami Super Nakiri 180 mm by Shiro Kamo, my first in that syle, I absolutely love to use it.

Cool. I’ve never had a nakiri, so keeping my eyes open.

 

[juice]

Cool. I’ve never had a nakiri, so keeping my eyes open.

@nakiriknaifuwaifu will be along soon to tell you how you don't want to follow that path.

 

[Xenif]

Labour day/Memorial day lunch spread

 

[Slim278]

Pak-choi, carrots and potatoes with crusty baked chickpeas and a lime mayonese on top...
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Is the Purina for added crunch?

I have seen people cook like this for the pets.

 

[parbaked]

Flatbread and two salads...

 

[DitmasPork]

Avocado salad night.

 

[juice]

Took all our (bottled) oils and vinegars and so on out of their cupboard to give it a good clean.

 

[krx927]

Took all our (bottled) oils and vinegars and so on out of their cupboard to give it a good clean.

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can you please come to my place and do the same

btw where are you keeping the non bottled ones?

 

[DamageInc]

This was sold to me as flank steak but I aren't think that.
Any guesses? To me it seems more like picanha without the fat cap. The cut is triangular and approx 25cm long.

 

[Lars]

Cuvette?

 

[DamageInc]

Here's the second one. It's just too thick and round to be a flank steak. Grain structure is close though.

 

[DamageInc]

Cuvette?

I was thinking that but grain structure doesn't seem as fine as cuvette and there is zero sinew.

 

[DitmasPork]

Took all our (bottled) oils and vinegars and so on out of their cupboard to give it a good clean.

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Awesome. Condiment King. Need more hot sauce!

 

[chefwp]

This was sold to me as flank steak but I aren't think that.
Any guesses? To me it seems more like picanha without the fat cap. The cut is triangular and approx 25cm long.

The pictures where you've cut with the grain don't do anything for my brain, I've never cut one that way... Otherwise it looks like it could be a small flank to me.

 

[DamageInc]

The pictures where you've cut with the grain don't do anything for my brain, I've never cut one that way... Otherwise it looks like it could be a small flank to me.

I only cut it with the grain once to get it in to two smaller pieces, in order to make it easier to cut against the grain.

 

[lowercasebill]

No fat? Tri tip?

 

[juice]

can you please come to my place and do the same

We're in hard lockdown, so sadly I can't much as I'd LOVE to, ya know?

btw where are you keeping the non bottled ones?

Lard and ghee and so on are in jars in a different cupboard (more easily accessible, i.e. not over the cooktop).

Awesome. Condiment King. Need more hot sauce!

Several in the fridge/a different cupboard