Thanks!You always post great stuff Lars. I happen to be cooking steamed cod with red potatoes tonight.
Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
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Cod here tonight, also, but I’m doing mine fried!You always post great stuff Lars. I happen to be cooking steamed cod with red potatoes tonight.
DamageInc
Idiot
I made both a porchetta and a pork belly today.
Porchetta skin darkened much faster than the pork belly skin. Don't really know why.
Porchetta skin darkened much faster than the pork belly skin. Don't really know why.
andrewsa
Well-Known Member
Carbonara with Pacheri.
When the guanciale hides in the Pacheri it becomes the perfect one biter.
When the guanciale hides in the Pacheri it becomes the perfect one biter.
Checkpure
Senior Member
Omg those are the dark arts. Carbonara and Porchetta!!
Not as pretty as Lars’, not as healthy as Lars’, don’t know if it tastes as good as Lars’, but I ate it all and came back for seconds. Fried cod! It’s what’s for dinner!
Tapas tonight: gambas a la plancha, tortilla de patatas, mushrooms with shallots and paprika, roast peppers.
Cod with a garlic dill compound butter steamed in dry vermouth over leaks and carrots. Served with roasted red potatoes drizzled in the left over (and melted) butter.
Prep work done:
Ready to wrap up and hit the oven:
Eatin' time.
Prep work done:
Ready to wrap up and hit the oven:
Eatin' time.
Tanner, nice spread! What do you think of the gastrolux 24cm? Reviews seem really split between people who think it's the best thing ever and others who say it's a scam lol. I assume people in the latter camp failed to take proper care, but curious to hear your thoughts!
I’d like to try to make the layered Hiroshima style sometime, thanks for the sauce recipe too, I have so many bottled versions to get through though lol (also cool that can load Gifs now)
I got it in 2013 (?) and used it daily for eggs with sautéed vegetables for at least several Years. Eventually they all seem to lose their nonstick abitily, it’s just a matter of when rather than if. I only used silicone utensils, low-med heat, hand wash with microfibre cloth, etc. … doesn’t seem to matter. It still works (better than regular SS) for things like okonomiyaki where you cook with some fat, but on my prior attempt I had the pork belly kind of stick. This time I partially cooked it in a separate pan to render some fat, and that seemed to help. Like it since I have the lid for it, but probably won’t get another, I also have a 32cm that still works really well and a 20cm that I can’t find (it stuck worse than the 24cm). I’d like to see how that depreciating warranty works, but wish I cashed in within the first 5 years.
I also made takoyaki recently… next time it’ll be made with okonomiyaki ingredients (sautéed pork and cabbage) instead of octopus. The takoyaki pan is a lot of fun to use
Wish I could get the time lapse video as a gif, but not sure… here are a few still shots from it
Wish I could get the time lapse video as a gif, but not sure… here are a few still shots from it
Thanks for the candid feedback.
Have you considered carbon steel? Mine have completely taken over as my non-stick pans.
That looks fantastic and that plate is awesome!
I clicked on something like a Japanese or Asian street food video one day. No commentary just the live noises of the cooking and stalls.
One guy was making this on a large scale. He could just pop the balls with a chopstick and they'd flip over. It was super engrossing to watch.
Cold snowy day out there so a hearty breakfast before shoveling sounded good. Using up them leftover potatoes and leaks.
parbaked
Senior Member
Your takoyaki game looks strong!
Carbon steel works really well for okonomiyaki.
I use raw pork belly and flip it again to give the first side at least a minute in the rendered pork fat!!
I'm also finding it's better with more cabbage than I think can possibly be right.
I picked up a mountain yam and a half pound of belly to try again today...
Cold snowy day out there so a hearty breakfast before shoveling sounded good. Using up them leftover potatoes and leaks.
So, did you use your new carbon pan to make that omelet? It looks about the right size.
I did. When I get a new one I try to find things to cook in it for a couple weeks to help set the seasoning. That's two eggs and it worked well. The 10 1/4" lets you move the egg around more so with the smaller one I just laid a piece of foil over it for a couple minutes to let the top firm up a tad before flipping. Probably wasn't necessary.
I have a number of de buyer mineral B pans too but there are some lower temp delicate egg, fish, acidic, etc. dishes where nonstick pans simply works better,
Thanks! I saw even the kewpie mayo account was impressed lol
I’m going to make miniature okonomiyaki in the takoyaki pan soon. Finely chop the pork and cabbage (also partially cook) before adding to the batter
parbaked
Senior Member
I hope they sponsor you...free Kewpie!!
Byphy
By
A slim frittata. Aka frititty.
Btw, the okonomiyaki & takoyaki game in here is strong af
Btw, the okonomiyaki & takoyaki game in here is strong af
Michi
I dislike attempts to rewrite history
Looks seriously crispy!
DitmasPork
Senior Member
Farfalle with rapini and Cajun andouille sausage.
My pizza never looks like that. Whats your heat source? I do like hints of black crispy on my pizza. When I attempt to, there’s more than just the edges.
I use my domestic oven, cranked to 275C, with a 6mm baking steel. The dough is J. Kenji Lopez-Alt's New York pizza dough recipe with some baking enzymes added. It baked for 9 minutes.
