|
Made a Ham Leek and Cannellini bean casserole, then used the leftovers to make pies. Makes for a pretty tasty filling.
|
#
?
Mar 9, 2023 01:42
|
|
|
|
| # ? May 18, 2024 09:57 |
|
|
burg  
|
|
#
?
Mar 9, 2023 15:56
|
|
|
Goddayum
|
|
#
?
Mar 9, 2023 16:24
|
|
|
looks great but judging by the height and slippery ingredient factor, I forsee everything shooting out the other side upon taking the first bite.
|
|
#
?
Mar 9, 2023 16:26
|
|
|
i ate the whole thing standing next to the sink, but miraculously i lost only a single shred of lettuce
|
|
#
?
Mar 9, 2023 16:28
|
|
|
kumba posted:i ate the whole thing standing next to the sink, but miraculously i lost only a single shred of lettuce well I was wrong as hell, congrats on the great meal!
|
|
#
?
Mar 9, 2023 16:29
|
|
|
sterster posted:Thanks for the recipe and all the help. Really we are just being more conscious about the amount of meat we eat. It was every meal all the time. Now we are starting to do the 1 day a week. I wouldn't mind doing more veggie dishes if I find stuff we can all like. I like Mark Bittman’s How To Cook Everything Vegetarian book. Most libraries or library networks have it if you want to look at it before you buy. It has a huge variety of dishes, most are listed with all sorts of variations. It has a couple of my favorite easy dinners: Lentils and Potatoes with Curry, and Pasta with Fried Eggs.
|
|
#
?
Mar 9, 2023 17:11
|
|
|
taco salad
|
|
#
?
Mar 10, 2023 00:02
|
|
|
Greek Salad with chicken
|
|
#
?
Mar 10, 2023 01:31
|
|
|
Today: tinga tostadas and elotes  Few days ago: beef stroganoff 
|
|
#
?
Mar 10, 2023 04:31
|
|
|
Bollock Monkey posted:I would like recipes, please! https://www.theguardian.com/food/2023/mar/02/jakartan-noodles-and-sulawesi-seafood-three-indonesian-recipes-from-petty-pandean-elliott
|
|
#
?
Mar 11, 2023 00:54
|
|
|
Thanks, both!
|
|
#
?
Mar 11, 2023 16:59
|
|
|
frittata time with whatever’s left in the fridge. Spinach, yellow bell pepper, shallots, garlic, jalapeño, cheese, and a little bit of salsa.
|
|
#
?
Mar 12, 2023 00:17
|
|
|
Beef Bourguignon 
|
|
#
?
Mar 14, 2023 09:54
|
|
|
Chicken Al Pastor (unauthentic) tacos
|
|
#
?
Mar 14, 2023 20:31
|
|
|
Scallops St. Jaques (shallots, wine, mushrooms, gruyere)  Had frozen shallots that needed cooking... so I went with this Chef John video. Probably one of the best things I've cooked. https://www.youtube.com/watch?v=YymAA-1YrYQ
|
|
#
?
Mar 17, 2023 19:45
|
|
|
Chef John rarely steers me wrong.
|
|
#
?
Mar 17, 2023 21:46
|
|
|
I think the only Chef John recipe I've tried that I didn't care for was the sausage cheese balls one. Somehow dry and insanely fatty at the same time. I'm sure there's other stuff that I haven't tried that I also wouldn't care for (the meatloaf skull he did for halloween one year comes to mind) but he has an insanely high hit rate.
|
|
#
?
Mar 17, 2023 22:12
|
|
|
Dacap posted:I followed this recipe I got the recipe thanks! I'm totally doing this soon! Tell me more about the sauces and accouterments in the picture! Question for everyone: so what's good to serve with this? Steamed white rice and braised bok choy?
|
|
#
?
Mar 19, 2023 04:12
|
|
|
Diet Crack posted:Beef Bourguignon Gah! This looks so much better than what I made a few days ago. Looks so good! My gluten sensitive mom was visiting so I made a gluten free pot roast with an eye of round my wife ordered from butcher box, happened to have everything I needed in the house. https://www.youtube.com/watch?v=nN0wzWHwjnI   Slow and low for 8 hours, very tender but the beef was a little chalky and it made me wish I was eating a proper bourguignon.
|
|
#
?
Mar 19, 2023 04:28
|
|
|
My only quibble with Chef John is that he gets hung up on only using The Real Stuff. gently caress that, Californian or Wisconsan parmesan is fine,you don't need to feel shame about not spending more money on imported cheese.
|
|
#
?
Mar 19, 2023 04:51
|
|
|
BBQ Dave posted:Slow and low for 8 hours, very tender but the beef was a little chalky and it made me wish I was eating a proper bourguignon. 8 hours in a slow cooker? 8 hours in an oven would be waaaay too long. Suggest maybe just crock potting into the oven for 2.5-3 hours depending on the mass of the meat, gives best result imho. I also do the spuds separate as that adds starch into the wine and whatnot when there's already flour and (I put) mustard powder in there.
|
|
#
?
Mar 19, 2023 16:00
|
|
|
Happy birthday to me.     
|
|
#
?
Mar 19, 2023 17:52
|
|
|
Tendales posted:My only quibble with Chef John is that he gets hung up on only using The Real Stuff. gently caress that, Californian or Wisconsan parmesan is fine,you don't need to feel shame about not spending more money on imported cheese. For some things it doesn’t matter, like if you’re pouring a cup into a tater tot casserole or meatballs, or using it for a salty note in breading, by all means use the green can. But if you’re doing something where the parm stands out, then yeah you really want the real thing. If you haven’t had it before, get some of the super aged good stuff to try sometime. If you’re just using it for microplaning over the top of things, $15 worth will last you months and be totally worth it. e: https://www.seriouseats.com/domestic-parmesan-taste-test-parmigiano-reggiano Anne Whateley fucked around with this message at 18:49 on Mar 19, 2023 |
|
#
?
Mar 19, 2023 18:43
|
|
i like nice words
|
Anne Whateley posted:Parmesan is a bad example because I’ve never had domestic Parmesan that was anything like the real thing. It’s not about the terroir imo, it’s about the process and the aging. I don’t think there’s any reason there couldn’t be a good US parm, but there isn’t a commercial one now afaik. Something like Belgioso is basically a young cheddar that’s never seen a crystal. I wonder if this isa consequence of the just in time shipping phenomenon, where everything that's in storage is considered an expense. "You want to just let the cheese SIT? And not be sold? For a YEAR or more?! Don't you know warehouses cost money?!"
|
|
#
?
Mar 19, 2023 19:26
|
|
|
Anne Whateley posted:For some things it doesn’t matter, like if you’re pouring a cup into a tater tot casserole or meatballs, or using it for a salty note in breading, by all means use the green can. gently caress the green can. It doesn't even act like cheese. And if they could give you less "parmesan-like cheese product" and more cellulose, they would. My local discount grocery got a truckload of parm shavings packaged in delitainers that were absurdly cheap, I bought one, was enlightened, and went back and bought a bunch more. Circumstances willing, once this green can I do have is gone, I am never buying another green can again. SwissArmyDruid fucked around with this message at 19:42 on Mar 19, 2023 |
|
#
?
Mar 19, 2023 19:35
|
|
|
Mister Facetious posted:I wonder if this isa consequence of the just in time shipping phenomenon, where everything that's in storage is considered an expense.
|
|
#
?
Mar 19, 2023 19:52
|
|
|
Naw the green can still sucks, straight up. Anyway, I'm not denying that the imported stuff is better, but a wedge of the domestic stuff is fine and if that's what's available to you, use it and don't stress about doing it wrong it or whatever.
|
|
#
?
Mar 19, 2023 20:20
|
|
|
Shakey cheese is perfectly fine when you just want to add some cheese salt to something or make buttered noodles drunk at 2am.
|
|
#
?
Mar 19, 2023 22:32
|
|
|
Drink and Fight posted:Shakey cheese is perfectly fine when you just want to add some cheese salt to something or make buttered noodles drunk at 2am.  https://www.youtube.com/watch?v=JCR_xdSuhjA I went to the grocery store this morning and a wedge of parmigiano reggiano was $20  I found the smallest block for $10 and told myself it was good actually because it always gets too hard by the end anyway
|
|
#
?
Mar 20, 2023 03:29
|
|
|
SwissArmyDruid posted:gently caress the green can. It doesn't even act like cheese. And if they could give you less "parmesan-like cheese product" and more cellulose, they would. I grew up with the Green Can but my wife won't have it in her house. It's a guilty pleasure of mine.
|
|
#
?
Mar 20, 2023 03:49
|
|
|
Toe Rag posted:
When this happens you make minestrone. The end of the cheese goes into the pot, rind and all, for the last twenty minutes or so. Fish out the now goopy cheese bit and spread it on the bread you're having with the soup.
|
|
#
?
Mar 20, 2023 08:57
|
|
|
Block of parm should last months in the fridge without getting too hard. Wrap in cling wrap, then put in a ziplock bag. And yeah, add dem rinds to da soup
|
|
#
?
Mar 20, 2023 11:49
|
|
|
Cheese in a can just immediately makes me think of cheese in military rations, aka constipation.
|
|
#
?
Mar 20, 2023 12:23
|
|
|
Put the rind in your tomato sauce. Softens the acidity and helps thicken it up.
|
|
#
?
Mar 20, 2023 13:15
|
|
|
There's a pretty big price difference between Grana Padano compared to Parmigiano Reggiano in Europe- GP hits all the same notes for quite a bit less. I wonder if the same is true in the states?
|
|
#
?
Mar 20, 2023 15:07
|
|
|
Ime grana padano is somewhat cheaper but also harder to find and less well known. It is a good sub though
|
|
#
?
Mar 20, 2023 15:56
|
|
|
charliebravo77 posted:Happy birthday to me. I missed this but just wanted to make sure it was recognized. Any post in this thread that causes a Pavlovian response deserves a salute.
|
|
#
?
Mar 20, 2023 17:52
|
|
|
Diet Crack posted:Cheese in a can just immediately makes me think of cheese in military rations, aka constipation. Sounds like you’ve never experienced Cougar Gold, the world-class award-winning cheddar in a can No, seriously
|
|
#
?
Mar 20, 2023 18:40
|
|
|
|
| # ? May 18, 2024 09:57 |
|
|
elise the great posted:Sounds like you’ve never experienced Cougar Gold, the world-class award-winning cheddar in a can Cougar gold is fantastic and makes a great gift. Just don't ask what kind of milk it's made from. Especially don't ask what milk their viking cheese is made from.
|
|
#
?
Mar 20, 2023 19:18
|
|
