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

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Had plenty of leftover onigiri so I made some Salmon and Crispy Salmon Skin Ochazuke for breakfast. Garnished with scallions, jalapeno, wakame, nori, shiso furikake. Toasted the salmon skin with a pinch of truffle salt.
 

Attachments

  • 20201026_144735.jpg
    20201026_144735.jpg
    102.9 KB · Views: 13
  • IMG_20201026_144827_852.jpg
    IMG_20201026_144827_852.jpg
    64.3 KB · Views: 12
  • 20201026_145715.jpg
    20201026_145715.jpg
    99.5 KB · Views: 12
  • 20201026_144735.jpg
    20201026_144735.jpg
    102.9 KB · Views: 12
Oh, we are using .gif's now are we 💪

Today I was looking for a side for a veal chop and came across Marcella Hazan's baked vegetables from her Essentials of Classic Italian Cooking book.
It seemed simple, yet intriguing because of her very specific instructions like peeling a raw yellow bell pepper and washing(!) the raw veg before cooking.
It really blew me away. Can't believe you can get so much out of a couple of veggies, olive oil, salt and pepper.
IMG_1262.jpg
 
Tonkatsu for dayz.
Dinner- Tonkatsu, Sangiri Cabbage Salad, Rice
Brunch- Katsu Sando- chedder cheese, herbed kewpie, dijon mustard
Dinner-Katsudon with mushrooms
 

Attachments

  • 20201027_162619.jpg
    20201027_162619.jpg
    119.9 KB · Views: 9
  • 20201028_163340.jpg
    20201028_163340.jpg
    108.8 KB · Views: 9
  • 20201029_122020.jpg
    20201029_122020.jpg
    124.8 KB · Views: 9
  • IMG_20201029_122244_589.jpg
    IMG_20201029_122244_589.jpg
    83.3 KB · Views: 9
97489196-0C3B-4991-AABE-DCDB31F51236.jpeg


Raggedy looking pumpkin pie. Looks especially ragged because we had to cut into it while it was still hot in order to have some before my son’s bedtime.

Crust is super flaky. Custard texture is silky smooth and ethereal. Made from sugar pumpkin cut into pieces and cooked sous vide for 1-1.5 hrs at 185F, then pushed through a (clean) splatter screen.
 
What a home cook can do with basic skills, a Shi.Han, an All-Clad SS pan, and a ceran stove:

IMG_7176.jpg


Pan seared beef tenderloin, pan sauce, Louisiana style French fries, oven-roasted peppers and Nantes carrots. Of course, a bit of Mayonnaise to go with the fries.

Split a PSMO with my father, what didn't go of my end into an upcoming roast is featured here, there's a perfect medaillon underneath, and the half the iliac on top, for each plate.

I know about the peppers skins... it's a in-house preference. ;)
 
Back
Top