Shit I've Cooked Lately

[Anastasis 23472]

Prepping up the wellington for NYE dinner. Basically following the seriouseats recipe. Will finish by wrapping in the puff pastry in the morning. 

[jimmyjazz 45960]

I love "Big Night".  It never even occurred to me to try to make that dish.  + rep

[sidis 9828]

On 12/30/2018 at 9:53 AM, Jack Straw said:

laying out the goods for my take on the Big Night Timpano

3 lbs ziti, 6 sheets of pasta, homemade pork and beef meatballs, 4 kinds of salami cubed, cubed sharp provolone, a dozen hard boiled eggs, all-day ragu made with country pork ribs, beef stew meat, and sweet italian sausage, lots of pecorino romano, mozzarella balls, and the timpani drum

prepping the timpani

filled with all the stuff

out of the oven

money 

it's official, you've gone mad...

[Anastasis 23472]

Pulled at 110 and still coasted a bit beyond my preference. Would use less a little less mushroom next time.

Bonus side, seafood medley in a cream sauce over broccoli:

Edited December 31, 2018 by Anastasis

[Jack Straw 2954]

^^^the wellington looks perfect to me.  i bet its been 10+ years since i've had that dish, i am not sure why.

are you in europe, or having NYE dinner at 4 pm?

 

[Anastasis 23472]

Lol. No, we moved up to a late lunch to accommodate family coming over. First time I’ve made it. Tomorrow will do a beschada pie. 

Edited December 31, 2018 by Anastasis

[elfenix 34248]

Red bean cassoulet for the Sugar Bowl

Tasso, chicken, fresh andouille, smoked andouille, Camelia beans, boil then bake. Adapted from serious eats cassoulet recipe.

[Party_Taco 3731]

Had some leftover tenderloin from last night, so this evening called for stew:

 

 

Last couple of nights:

 

[Anastasis 23472]

Final entry in the meat filled pastries category.

1.5# pork tenderloin, cut into small pieces
2 bunch green onion, 1 bunch of parsley
~1.5 cup dry white wine/apple cider vinegar mix, range the proportion based on how sour you want the pie. I do half and half.
salt/pepper

Marinate overnight, drain liquid, cook in pie crust @ 375 for 45m to 1h. Can add a spoon of flour to the filling to thicken if desired.

 

 

[Anastasis 23472]

damnit imgbb

Edited January 3, 2019 by Anastasis

[BearCountry11 1234]

1 hour ago, Anastasis said:

Final entry in the meat filled pastries category.

1.5# pork tenderloin, cut into small pieces
2 bunch green onion, 1 bunch of parsley
~1.5 cup dry white wine/apple cider vinegar mix, range the proportion based on how sour you want the pie. I do half and half.
salt/pepper

Marinate overnight, drain liquid, cook in pie crust @ 375 for 45m to 1h. Can add a spoon of flour to the filling to thicken if desired.

 

 

Damn.  I’d murder that for sure.  

[BearCountry11 1234]

I wanted lamb. Wife wanted homemade carbonara. We compromised.


Sent from my iPhone using Tapatalk

[Anastasis 23472]

Lamb is the best protein. 

[jimmyjazz 45960]

That carbonara looks great.  I made some last week and it sucked -- I have no idea how salted water, bacon, and parmesan cheese lead to an undersalted dish, but it did.

I've always had good luck with it, it's pretty simple, but for some reason I screwed that one up.

Got any leftovers?

[BearCountry11 1234]

27 minutes ago, jimmyjazz said:

That carbonara looks great.  I made some last week and it sucked -- I have no idea how salted water, bacon, and parmesan cheese lead to an undersalted dish, but it did.

I've always had good luck with it, it's pretty simple, but for some reason I screwed that one up.

Got any leftovers?

I do parmesan, egg yolk, and heavy cream for the sauce.  Sauté bacon and onions separate and combine once noodles are strained.  Turns out pretty good!  I’ll normally poach an egg on top but got lazy after all the cooking.  

[Gen. Applewhite 226]

On 1/1/2019 at 8:20 PM, elfenix said:

Red bean cassoulet for the Sugar Bowl
 

I just went from six to midnight.

[Gen. Applewhite 226]

16 hours ago, Anastasis said:

Final entry in the meat filled pastries category.

Do crawfish count as meat?

[Hank_Hill 18807]

Yes. And damn. 

[Anastasis 23472]

Why yes, a crawfish pie is right on point for the category. 

[HenryJames 66069]

Cioppino with cod, shrimp, and littlenecks.

[ztejas 43454]

Did some stewed pork loin Mexican style.

Currently chilling in the warm oven while I reduce the drippings/sauce

Will post final result. Going to do it over rice with some fresh Avacado.

(Yes I know my stove is filthy I'm a degenerate bachelor)

Edited January 6, 2019 by ztejas

[Dutch 4472]

Bucatini carbonara.



Six ingredients: pancetta, parmesan, egg, garlic, black pepper, pasta. Easier than I thought and just as delicious as I hoped.

[Landomatic 3813]

23 minutes ago, Dutch said:

Bucatini carbonara.



Six ingredients: pancetta, parmesan, egg, garlic, black pepper, pasta. Easier than I thought and just as delicious as I hoped.

Looks fantastic!

Did you use just the egg white or whole egg?

[VABuckeye 2472]

Did some air fryer wings and made Pioneer Woman’s crash potatoes to go with the wings. If you haven’t made these potatoes do it soon. They’re fantastic.  Will add photos tomorrow. Imgur and iPad don’t like each other  

 

Edited January 7, 2019 by VABuckeye

[Dutch 4472]

4 hours ago, Landomatic said:

Looks fantastic!

Did you use just the egg white or whole egg?

Recipe called for whole eggs, three of them. 

8oz pancetta, 3 gloves garlic, 3 eggs, 3oz grated Parmesan (plus some to garnish), 1lb pasta, 1t black pepper. 

1. Cook pasta in salted water, reserving ~ 1c of the water.  

2. Brown the pancetta in a sauté pan, with the garlic (lacking a sauté pan, I used a pot.)

3. Beat eggs in a bowl, then mix in cheese & pepper. 

4. Strain the pasta & mix in with the pancetta. Add in a splash of the pasta water. 

5. Stir in the egg & cheese, tossing till coated. Being a tad paranoid about raw egg, I turned the gas back on to med while stirring. Add more of the pasta water as needed to get the sauce the consistency you want. I noticed the sauce thickened a bit after a minute or so  

Brief aside: My Christmas gift was a professional gas cooktop, and holy #%*+ what a difference gas makes over electric glass cooktops. So much easier to get better results. 

Edited January 7, 2019 by Dutch

[jimmyjazz 45960]

Had some time today so I cranked out some pork tacos with "Borracho" black beans and potatoes.  I honestly don't remember what cut the pork was -- I think a sirloin roast.  I was worried I was going to dry it out but it was fantastic.  I roasted tomatillos along with poblano, Anaheim and jalapeno peppers, and blended them with cilantro and garlic.  Sauteed some onions after browning the pork, added some chicken stock and the chile puree, and braised for about 3 hours at 300 F.  Black beans used onions, garlic, tomatoes, leftover pork loin and chicken stock, water + a can of Shiner Bock.  Potatoes were seat of the pants -- diced & soaked, then roasted with salt, pepper, garlic powder, ancho chile powder and cumin before topping with shredded Asadero cheese right before serving.  All was good, but the pork was the star of the show.  Crappy photo:

 

[VABuckeye 2472]

Air fryer wings.  Rub has just a little kick to it.

imgur

 

imgur

 

Crash potatoes

 

imgur

 

Some topped with a pat of butter, some not

 

imgur

 

imgur

[jimmyjazz 45960]

So imgur works now?  

What do you think of the air fryer?  A foodie friend of mine HATES his.  Looks like it crisped the wings up pretty well, though.

[VABuckeye 2472]

I had a basic air fryer.  It worked great.  Now I have the Breville Smart Oven Air.  It's really nice.  Took the place of pretty much every countertop appliance I owned.  I have to really watch the food in it as the cook times are faster than they are in my oven.  I'm a fan of air fryers.  Everything I've air fried has turned out great.

[jimmyjazz 45960]

So food comes out . . . kinda fried?  Can you actually approximate a batch of Popeye's or some such?

[Landomatic 3813]

Did homemade pasta two ways last night as sort of a last supper before we get to living healthier.  Paired with some good red wine.  Great end to some really great eating over the holidays, but my body is telling me it's time to get a little healthier.

Carbonara - Used real parmigiano reggiano and probably got a little heavy-handed with it.  Still great, but a little too rich.

Red Sauce - Used italian sausage for protien.  Turned out perfect.

[Tylerocks 2553]

Looks perfect.  I'm a fan of being heavy handed with the cheese.

[NoName 16352]

On 1/6/2019 at 8:31 PM, Dutch said:

 

Brief aside: My Christmas gift was a professional gas cooktop, and holy #%*+ what a difference gas makes over electric glass cooktops. So much easier to get better results. 

got a name brand/link?

[Dutch 4472]

5 hours ago, Landomatic said:

Did homemade pasta two ways last night as sort of a last supper before we get to living healthier.  Paired with some good red wine.  Great end to some really great eating over the holidays, but my body is telling me it's time to get a little healthier.

Carbonara - Used real parmigiano reggiano and probably got a little heavy-handed with it.  Still great, but a little too rich.

Red Sauce - Used italian sausage for protien.  Turned out perfect.

No such thing as being "too heavy-handed" with fresh grated parmigiano.  I'd smash both of those with extreme prejudice; well done, my good man. Did you make the red sauce from scratch?

Edited January 8, 2019 by Dutch

[HouTex 1867]

So food comes out . . . kinda fried?  Can you actually approximate a batch of Popeye's or some such?

Wings and thighs with the skin on do very well in the airfryer. It's not quite as good as deep frying but it's close enough for me. It's quicker and you don't have to mess with the oil. Frozen French fries also turn out very well. Don't try chicken tenders. They are too lean and the batter doesn't really cook unless you spray it with a ton of cooking spray. I haven't tried skin on chicken breasts. All in all I'm very happy with the airfryer.

[Dutch 4472]

3 hours ago, NoName said:

got a name brand/link?

Prepare to be disappointed, as I'm not Surly 1%.  Not a Viking or anything really high-end. Just a "Frigidaire Professional Series."  Got last year's model at Lowe's for nearly half off, and my cousin and I installed it. The word "professional" makes it a professional one, right?  It does to me, at least.  Five burners, fully sealed, and all light within two clicks every time.  Gets really hot and holds a very low simmer equally as well.   I really like it, though admittedly this one is my only experience using gas.

https://www.frigidaire.com/Kitchen-Appliances/Cooktops/Gas-Cooktop/FPGC3077RS/

 

Edited January 8, 2019 by Dutch

[TankedBevo 2482]

Rack O Ribs from the kamado this past Sunday 

imgur

imgur

imgur

 

[NoName 16352]

1 hour ago, Dutch said:

Prepare to be disappointed, as I'm not Surly 1%.  Not a Viking or anything really high-end. Just a "Frigidaire Professional Series."  Got last year's model at Lowe's for nearly half off, and my cousin and I installed it. The word "professional" makes it a professional one, right?  It does to me, at least.  Five burners, fully sealed, and all light within two clicks every time.  Gets really hot and holds a very low simmer equally as well.   I really like it, though admittedly this one is my only experience using gas.

 https://www.frigidaire.com/Kitchen-Appliances/Cooktops/Gas-Cooktop/FPGC3077RS/

 

i'm envious, that looks awesome!

[Anastasis 23472]

3 hours ago, NoName said:

i'm envious, that looks awesome!

Yeah, agree. I hate my cooktop.  There is a window right over the cooktop which necessitates a down draft hood. A GE profile down draft piece of shit that makes me want to punch something. Would kill for five burners. 

[Anastasis 23472]

Oh, and dinner tonight. 

 

/fuck imgbb

[Underdog 28657]

On 1/6/2019 at 8:23 PM, Dutch said:

Bucatini carbonara.



Six ingredients: pancetta, parmesan, egg, garlic, black pepper, pasta. Easier than I thought and just as delicious as I hoped.

Already repped but that dish looks fantastic. 

[Spur08 382]

6 hours ago, Dutch said:

Prepare to be disappointed, as I'm not Surly 1%.  Not a Viking or anything really high-end. Just a "Frigidaire Professional Series."  Got last year's model at Lowe's for nearly half off, and my cousin and I installed it. The word "professional" makes it a professional one, right?  It does to me, at least.  Five burners, fully sealed, and all light within two clicks every time.  Gets really hot and holds a very low simmer equally as well.   I really like it, though admittedly this one is my only experience using gas.

https://www.frigidaire.com/Kitchen-Appliances/Cooktops/Gas-Cooktop/FPGC3077RS/

 

Did you do a lot of research?  Do any of these newer models have child locks?  Our current one doesn't and my 1.5 yr old is at the curiosity stage.  It makes me really nervous that she's going to turn the gas on one day and blow us all up.

[Landomatic 3813]

1 hour ago, Anastasis said:

Yeah, agree. I hate my cooktop.  There is a window right over the cooktop which necessitates a down draft hood. A GE profile down draft piece of shit that makes me want to punch something. Would kill for five burners. 

My last two houses have had hoods (regular ones, not down draft) that turn on by themselves with apparently some kind of heat sensor.  I'll just be boiling water and the fucking thing kicks on by itself full blast.  Can't turn it down or off at all.  Have to wait until they turn themselves off which usually feels like about 10-20 minutes.  Can't hear shit the whole time other than what sounds like a damn jet landing in your kitchen.  For boiling water?  I don't need the hood on full boar to vent some damn evaporated water.  I don't know if I just got unlucky and got the same ones with two houses in a row or if they're all that way now, but it sucks.  Next kitchen I design I'm making it a mission to find one that won't do that.  And although I've never had one, I've always been pretty suspect of the down draft hood.  Never seemed to me like something that could handle any real heavy lifting.

[Dutch 4472]

12 hours ago, Spur08 said:

Did you do a lot of research?  Do any of these newer models have child locks?  Our current one doesn't and my 1.5 yr old is at the curiosity stage.  It makes me really nervous that she's going to turn the gas on one day and blow us all up.

Honestly that wasn't one of the features I paid close attention to when researching, since my kid is older now and past the "turn every knob" stage, but IIRC child lock is a feature on some of the GE units.  

Edited January 9, 2019 by Dutch

[Seasick Sailor 3747]

I've made carbonara a few times, but is there a trick to get consistently creamy sauce? Seems like 1/3 of the time my eggs end up being slightly scrambled.

[sidis 9828]

2 hours ago, Seasick Sailor said:

I've made carbonara a few times, but is there a trick to get consistently creamy sauce? Seems like 1/3 of the time my eggs end up being slightly scrambled.

have to keep your temp below 145.  patience and persistent mixing.

[Dutch 4472]

2 hours ago, Seasick Sailor said:

I've made carbonara a few times, but is there a trick to get consistently creamy sauce? Seems like 1/3 of the time my eggs end up being slightly scrambled.

Stir in the egg & cheese mixture off the heat. Adding the pasta, with some of the pasta water, cools down the pancetta/bacon and the fat just enough so it will heat the egg but not scramble it. When the pasta and sauce are well mixed, then you can return it to low heat (stirring or tossing constantly) to warm it if you want.

Also, cook your pasta with the minimum amount of water (covering the pasta by an inch or two), so that water is as starchy as possible; that helps the sauce thicken.  Letting it sit a minute or two prior to plating will allow the sauce with thicken a bit as well.

Edited January 9, 2019 by Dutch

[elfenix 34248]

32 minutes ago, Dutch said:

Stir in the egg & cheese mixture off the heat. Adding the pasta, with some of the pasta water, cools down the pancetta/bacon and the fat just enough so it will heat the egg but not scramble it. When the pasta and sauce are well mixed, then you can return it to low heat (stirring or tossing constantly) to warm it if you want.

Also, cook your pasta with the minimum amount of water (covering the pasta by an inch or two), so that water is as starchy as possible; that helps the sauce thicken.  Letting it sit a minute or two prior to plating will allow the sauce with thicken a bit as well.

i've been using small pots for pasta ever since reading about it on serious eats

https://www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html

[huge 3793]

that serious eats is TLDR

main idea is to use less water?

[elfenix 34248]

2 hours ago, huge said:

that serious eats is TLDR

main idea is to use less water?

for this, yes.  less water.  results in starchier pasta water (good) and also takes less time to bring to a boil and come back to a boil (also good).  in fact, you can turn the heat off once it comes back up to a boil - there's enough latent heat in the water and pan to keep the temp high enough to cook the pasta.

just give it a good stir a few times during the first couple of minutes to prevent it from sticking in a big clump.