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

[Lars]

I would gladly trade the pan pizza I made last night with sausage and mushrooms...

I see your pan pizza and offer for trade my second, less soupy Neapolitan attempt.

 

[Koop]

Grilled salmon and shishito peppers with fried rice.

 

[Polycentric]

I made lentils for the first time a few days ago! Sloppy plating and cutting though as it was right after practice and more concerned with stuffing food down my face than making it look nicer

 

[Slk707]

Cooked a brisket but forgot to get a good after Pic before it got sliced up and partially eaten but here it is anyways

 

[outofgamut]

Tagliatelle al ragù alla Bolognese.

I always wanted to follow the original description of the recipe which uses finely diced meat rather than ground but only did that for the first time today. Anything to use the knives, really - yesterday I cooked onion soup for the first time ever - good excuse to go through 2 kg of onions.

 

[Lars]

Lamb rump and Patatas a lo Pobre.

 

[HumbleHomeCook]

I made lentils for the first time a few days ago! Sloppy plating and cutting though as it was right after practice and more concerned with stuffing food down my face than making it look nicer View attachment 116938
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Looks great to me!

 

[MarcelNL]

guys, Bolognese does not exist other than outside of Italy



Mise en place for todays dinner;

 

[Lars]

guys, Bolognese does not exist other than outside of Italy

I am outside of Italy, so no problem for me

 

[Lars]

Mise en place for todays dinner;

Good meez = happy cooking.

 

[parbaked]

Bolognese does not exist other than outside of Italy

Bolognese definitely exists in Italy, it just doesn't have tomatoes and is traditionally served with fresh tagliatelle, never spaghetti...
Pelligrino Artusi's famous 1891 cookbook "La scienza in cucina e l'arte di mangier bene" has the first recorded a recipe for Maccheroni alla bolognese.

 

[valdim]

a lo Pobre.

So, that's how the poor cook the potatoes?
Nice dish, anyway...Looks yummy.
Btw, I challenge you...Tonight I cook lamb with spinach, green onion, green garlic and parsley
Pics to follow, it is still in the oven.

 

[HumbleHomeCook]

guys, Bolognese does not exist other than outside of Italy



Mise en place for todays dinner;

The blue and white bowel in the upper right corner is very cool.

 

[Lars]

Tonight I cook lamb with spinach, green onion, green garlic and parsley
Pics to follow, it is still in the oven.

It sounds nice, can’t wait to see it..!

 

[MarcelNL]

came out allright ;-)

Pipa Dofu, seared cumin beef and Bok choi with sizzling oil and some fried rice

 

[Lars]

came out allright ;-)

Pipa Dofu, seared cumin beef and Bok choi with sizzling oil and some fried rice

Nice spread, looks really good.

 

[MarcelNL]

I really have to applaud Fuchsia Dunlop, I'm now something like 5 years into Chinese cooking and could not have mastered it without her introduction !

 

[Migraine]

Mapo tofu and rice.

 

[valdim]

It sounds nice, can’t wait to see it..!

Here it goes - lamb garnished with spinach, green onion, green garlic and parsley...Well...and some Kramer Carbon and Heiji SS petty.

 

[HumbleHomeCook]

Everyone starts making stock at 7am on Saturday morning right?

Slow rendering the fat out of the skin I'd saved.

Transformation.

See ya in a couple hours...

Beautiful.

 

[HumbleHomeCook]

My best friend is a big fan of stock-making day too. He loves chicken and carrots.

He'll have some fine snacking for a few days.

 

[Lars]

Here it goes - lamb garnished with spinach, green onion, green garlic and parsley...Well...and some Kramer Carbon and Heiji SS petty.

That looks wonderful. Nice blades too..

 

[outofgamut]

Everyone starts making stock at 7am on Saturday morning right?

Slow rendering the fat out of the skin I'd saved.

Transformation.

See ya in a couple hours...

Beautiful.

I make my chicken stock in a 12L pressure cooker. I use chicken carcasses which are v cheap at the poultry shop and add crudely sliced veggies. The pressure cooker takes 45 minutes and produces a wonderful, clean stock.

 

[HumbleHomeCook]

I make my chicken stock in a 12L pressure cooker. I use chicken carcasses which are v cheap at the poultry shop and add crudely sliced veggies. The pressure cooker takes 45 minutes and produces a wonderful, clean stock.

I usually break down a few chickens a month and I save the carcasses just for stock. Veggies are often the end-of-the week stuff that needs to be used up.

I don't have a pressure cooker. The wife has talked about getting an Instant Pot but I'm mostly indifferent. We don't have a lot of storage room in the kitchen and I enjoy the stock making process. It just makes me happy.

 

[outofgamut]

Bolognese definitely exists in Italy, it just doesn't have tomatoes and is traditionally served with fresh tagliatelle, never spaghetti...
Pelligrino Artusi's famous 1891 cookbook "La scienza in cucina e l'arte di mangier bene" has the first recorded a recipe for Maccheroni alla bolognese.

Another paella situation, it would seem

The recipe for “Bolognese Classic Ragù” was filed with the Bologna Chamber of Commerce on October 17, 1982, by the Bologna Delegation of the Italian Academy of Cuisine.

Ingredients:
300 g coarsely ground beef
150 g pork belly
50 g yellow carrot
50 g celery stalk
30 g onion
300 g tomato sauce or peeled tomatoes
½ glass of dry white wine
½ glass of whole milk
a little broth
extra virgin olive oil or butter
salt
pepper
½ glass of whipping cream (optional)

Preparation:
Melt the bacon, first diced and then finely chopped with the crescent, possibly in a terracotta or aluminum thick pan of about 20 cm. Combine 3 tablespoons of oil or 50 g of butter and the finely chopped odors and let them dry gently. Add the minced meat and mix well with a ladle making it brown until it “sizzles”. Pour in the wine and stir gently until it has completely evaporated. Add the passata or the peeled tomatoes, cover and simmer slowly for about 2 hours, adding broth when necessary, then add the milk towards the end to dampen the acidity of the tomato. Season with salt and pepper. In the end, when the sauce is ready, according to the Bolognese use, add the cream if it is to season dry pasta. For tagliatelle, its use is to be excluded. This is the “updated” recipe of the real Bolognese ragù, filed on October 17, 1982, by the Bolognese delegation of the Italian Academy of Cuisine at the Bologna Chamber of Commerce.

 

[outofgamut]

I usually break down a few chickens a month and I save the carcasses just for stock. Veggies are often the end-of-the week stuff that needs to be used up.

I don't have a pressure cooker. The wife has talked about getting an Instant Pot but I'm mostly indifferent. We don't have a lot of storage room in the kitchen and I enjoy the stock making process. It just makes me happy.

I couldn’t think of many better reasons to do what you do!

 

[chefwp]

Everyone starts making stock at 7am on Saturday morning right?

I did that last Saturday! I'll bet your house smelled so good today.

 

[HumbleHomeCook]

I did that last Saturday! I'll bet your house smelled so good today.

Indeed. Whenever I make stock the wife will comment several times about how good the house smells.

 

[chefwp]

I've been looking fwd to this meal all week. I picked up a whole peeled prime beef tenderloin last week, froze a roast and some petit fillets, and kept a 2lb Chateaubriand roast for today. I seasoned it yesterday and positioned it in my frig to expose it to air and dry the surfaces. It looked almost good enough to eat today pre-cooking. Started early to make espagnole and later a demi, and finally a red wine demi to go with, also roasted cauli and yellow potatoes. I should have thrown a red pepper in there, good thing I had scallions or it would have been a "study in beige."

 

[HumbleHomeCook]

I've been looking fwd to this meal all week. I picked up a whole peeled prime beef tenderloin last week, froze a roast and some petit fillets, and kept a 2lb Chateaubriand roast for today. I seasoned it yesterday and positioned it in my frig to expose it to air and dry the surfaces. It looked almost good enough to eat today pre-cooking. Started early to make espagnole and later a demi, and finally a red wine demi to go with, also roasted cauli and yellow potatoes. I should have thrown a red pepper in there, good thing I had scallions or it would have been a "study in beige."
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That sauce looks divine! Demi is something I've yet to attempt.