A couple of local guys opened an “authentic” taqueria where I live and I was so disappointed that I went home and ordered a tortilla press and some masa harina after my first and only visit. Then @HumbleHomeCook said to check out Rick Bayless and through his books I fell in love with the food of Mexico.
Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
- Thread starter Jim
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2 words: Posole and Birria.
I've made Pozole Rojo and it was great - Birria is on my to-do list..!
boomchakabowwow
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Although unrelated, this was super yummy.
Label Rouge chicken breast, dry brined overnight. With a simple pan sauce(cook chicken, add shallot, reduce white wine, reduce chicken stock, mount with butter, season) and summer veggies with a creamy dressing.
Label Rouge chicken breast, dry brined overnight. With a simple pan sauce(cook chicken, add shallot, reduce white wine, reduce chicken stock, mount with butter, season) and summer veggies with a creamy dressing.
parbaked
Senior Member
Last night’s dinner…linguine alle vongole…
Chanterelle ravioli with peas and beans and herb foam, with an onsen egg and pork fillet wrapped in bacon filled with a chanterelle cream. Both fillings were made with a different chanterelle cream. It was extraordinarily good! This Xerxes magnacut is amazing!!!
Michi
I dislike attempts to rewrite history
Goddammit, how’s one supposed to keep up around here?!
The wife said she wanted to try Dragon Fruit. The only thing I knew about it was that it has little to no actual flavor. But, she likes peaches and I had a couple so I got to ponderin'...
Munetoshi
Breakfast.
Applewood smoked ham. Peach compote with mint and cinnamon over ripe Dragon Fruit. Scrambled eggs topped with grated aged Irish cheddar. Pan seared toast.
She was pleased!
Munetoshi
Breakfast.
Applewood smoked ham. Peach compote with mint and cinnamon over ripe Dragon Fruit. Scrambled eggs topped with grated aged Irish cheddar. Pan seared toast.
She was pleased!
Keith Sinclair
Senior Member
You can't I just appreciate guys who enjoy cooking some awesome meals on this thread.
Scroll faster!
I know right?
……but you do more than a pretty good job of holding your own…..Everything I’ve seen from you is pretty stellar.
Michi
I dislike attempts to rewrite history
One thing I really appreciate about this thread is how it got me out of my cooking rut. I got a lot of inspiration here, and the impetus to try different things.
And we reap the benefits as you clearly inspire a lot of us too!
It really is a cool thread with such a range of things that there's something for everyone to like.
That is some perfectly done linguine. Comfort food at its finest for me. It’s really a home friendly easy to put together dish. Lots of variations you can make as well. Lol, years ago 80’s -90’s? There was a place on Broadway in SF…. Little Joes I think? I used to go there all the time for this and would also make it at home like once a week. Hmmmm shoulda put this in the comfort food thread.
MowgFace
Senior Member
Carbonara tonight!
Served with a heirloom tomato bread salad, roasted tomato to spread on toast, and Grilled Broccolini with garlic butter lemon zest, Aleppo, and pecorino.
Served with a heirloom tomato bread salad, roasted tomato to spread on toast, and Grilled Broccolini with garlic butter lemon zest, Aleppo, and pecorino.
Dude, beautiful layout!
boomchakabowwow
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some of you all need to post up some burned toast pics!! show some mistakes. haha
I bought a book by Ken Forkish "Flour Water Salt Yeast" and tried the Overnight White Bread recipe. It was a little more work than my usual no-knead bread, but the results were well worth it... best loaf I've made. Baked in a cast iron Dutch oven.
Ken Forkish is the man.
MrHiggins
Senior Member
My garden decided to overload me with Fresnos, so I decided to make a fermented hot sauce. I'm using some homegrown garlic and some frozen pineapple in a 4% salt brine. See you in a few weeks, my beauties!
NotAddictedYet
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Nice ShiHan!
MrHiggins
Senior Member
It really is. I've owed 4 of his knives, all great, but this one is especially good. It's a semi-custom 230x52 in 52100 with a mesquite handle. It's my if-you-only-get-to-keep-one-knife knife.
Crispy rice salad, dry fried green curry green beans, curry cured grilled short rib lettuce wraps.
I didn't feel like cooking today. Then quickly made a lemon chicken with basil under the skin. Filled with lemon, garlic, rosemary and thyme, plus potatoes, onions, chorizo, bacon, lemon, rosemary, fennel seeds and thyme.
Was really good and tasty!
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parbaked
Senior Member
Spaghetti bolognese…
