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

[Michi]

My favorite thing to do sous vide is duck confit.

I second that. It’s one of the perfect applications of Sous vide.

 

[chefwp]

My favorite thing to do sous vide is duck confit. It's so convenient and they come out great. Here is a batch I just made. 16 hours @ 75C.

Time for cassoulet?

 

[Lars]

Time for cassoulet?

Could be
Santa might bring me a sausage stuffer for christmas, so some Toulouse sausage for cassoulet should be doable!

 

[HumbleHomeCook]

Could be
Santa might bring me a sausage stuffer for christmas, so some Toulouse sausage for cassoulet should be doable!

It's almost scary how in touch that Santa is with our desires isn't?

 

[Lars]

It's almost scary how in touch that Santa is with our desires isn't?

He sees you when you're sleeping
He knows when you're awake
He knows if you've been bad or good

 

[HumbleHomeCook]

He sees you when you're sleeping
He knows when you're awake
He knows if you've been bad or good

It's that last line that always screws me...

 

[Lars]

..

 

[chefwp]

The turkey's journey continues today, with parts ready for the oven, and then parts ready for the stockpot. My house already smells good from the roasting of the parts, but it is going to smell even better after a couple of hours of simmering on the range!

 

[Lars]

Fresh tagliatelle with peas, basil and sunflower seeds

 

[rgriffeath]

Getting Thanksgiving break started the right way

Caramel Rolls

Nicholas Nichols Knives
Burnt bourbon barrel paring knife

 

[Michi]

Could be
Santa might bring me a sausage stuffer for christmas, so some Toulouse sausage for cassoulet should be doable!

Let me know if you find an authentic recipe for that please. I’ve been meaning to try that.

 

[camochili]

Lentil bolognese with gnocchi and tomato salad

 

[Edge]

I need to look at this thread more often. Wow! Everything looks so good.

 

[Chips]

Some of the prep for the next big batch of cassoulet. I cured the chicken legs 2 days ago and they'll get a good rinse before starting. I just finished this super delicious garlicky batch of Toulouse sausage from scratch. Can't wait to start building the final recipe. We're not celebrating Thanksgiving till Saturday so this will be a dinner one of the nights beforehand. I wanted to wait till a bigger family gathering to use this massive cassole I recently picked up.

 

[BazookaJoe]

A plate resembling our Sunday Thanksgiving meal... corn souffle, Yukon Gold mashed potatoes, hazelnut stuffing, high heat roasted turkey. 3 days of leftovers, one more to go.

 

[Michi]

I just finished this super delicious garlicky batch of Toulouse sausage from scratch.

That looks great! Can you share the sausage recipe?

 

[tostadas]

Kid was off school and I didn't wanna go buy lunch. So put together some stuff in the fridge. San marzano tomatoes, veggies, and cheese on a garlic flatbread, w some seared sea scallops.

 

[user 16756]

Getting Thanksgiving break started the right way

Caramel Rolls

Nicholas Nichols Knives
Burnt bourbon barrel paring knife

wow can you point me to a recipe for that? looks amazing.

somewhat related (ie a baked good with caramel), from my last batch of kouign ammans:

 

[parbaked]

Soy sauce wings and shishitos…

 

[chefwp]

Happy Thanksgiving. Whether you celebrate it or not, I'm thankful for this knife-nerd community and hope y'all have a great day.
Here is a shot of some cranberries about to be 'sauced.'

 

[Lars]

Porc au poivre - peppered pork chop with pan sauce, fries and salad

 

[MarcelNL]

Uygur (Cumin and red pepper, I chose Kashmiri) pork loin, Bok choi with smoking oil, Romain lettuce with sesame and some Kewpie.

 

[justaute]

Nothing fancy....having hot pot on a cold Thanksgiving day.

 

[Bico Doce]

Made some bread to go with the turkey dinner

 

[daddy yo yo]

Made some breaded Skrei with mashed green peas and potatoe wedges:

 

[DitmasPork]

Thanksgiving Korean Tacos. Repurposed leftovers from our ‘Thanksgiving’ bossam feast a few nights.

Korean tacos:
* Charred tortilla
* 7-hours roasted, dry-brined, pork picnic shoulder
* Spanish onion
* tomato
* kimchi
* scallion-ginger-garlic sauce
* ‘ssam sauce (fermented soybean, gochujang, vinegar, etc.)
* white cheddar
* coriander leaves
* El Yucateco (green)

 

[MarcelNL]

Inspirational fusion!

 

[MarcelNL]

I'm struggling with Risoto croquettes....the leftover risotto became too loose...
will report how they did in the frier.....I'm scared they may explode upon impact...

Menu is Limousin side flank steak, reverse seared, red wine and stock reduction infused with vadouvan and fermented garlic, (exploded?) risotto crouettes with some lemon Mayo, and a salad on the side.

 

[chefwp]

The last stops on the turkey's journey. A roulade made from one breast and skin <other breast frozen for a later day>, and the dark leg meat braised Korean bbq-style

ready for the oven with some rye-dressing

post oven

and Korean-syle:

 

[justaute]

Thanksgiving Korean Tacos. Repurposed leftovers from our ‘Thanksgiving’ bossam feast a few nights.

Wow