Watcha cookin'?

[JimmyCarter]

Smoked some thighs

Attachment 344900

Goddamn that looks good.

[skaredshtles]

Tuscan black pepper beef stew

Recipe.

NOW.

[Dantheman]

https://www.177milkstreet.com/recipe...alla-fornacina

[MakersTeleMark]

Real snow calls for ballz and Sunday gravy:

[wendigo]

King salmon-bacon-chimmichurri sandwich (on fresh made bread) with caribou sausage stew. Trying to branch out from our tried and true. This worked.

[Thaleia]

Solid start to this page. I'll sit on my vegetable soup pic for a few months lol.

[bonewrenched]

Yes.
Small steak, sliced up and cooked in batches

Attachment 344897

Make it last

[m2711c]

soup is good food.

[Danno]

since going low carb, one thing I have missed making/eating has been lasagna, it was always one of my "specialties". But recently figured out that I could sub eggplant for the noodles, and this weekend made some killer eggplant lasagna (and no, I'm not entirely sure how much this differs from eggplant parm). Fucking delicious, totally checks the "lasagna" box in the brain. Sorry, no pics.

It's kind of a pita to make, since I first have to make up a batch of sauce, then cook the eggplant, then assemble, and cook a bunch more.

[oftpiste]

Gonna need a copy and paste on this one pleeze. Fuck subscriber only recipes.

https://www.177milkstreet.com/recipe...alla-fornacina

[skaredshtles]

Gonna need a cop and paste on this one pleeze. Fuck subscriber only recipes.

https://www.italymagazine.com/recipe...nd-pepper-stew

[Dantheman]

They'll give you 12 weeks for $1, but here you go. Also, this recipe and all the recipes from the PBS show are on Youtube:




6 to 7 pounds boneless beef chuck roast, well trimmed and cut into 2-inch chunks
Kosher salt and coarsely ground black pepper
2 tablespoons extra-virgin olive oil
1 large yellow onion, halved and thinly sliced
12 medium garlic cloves, peeled
3 tablespoons tomato paste
2 sprigs rosemary, plus 1 tablespoon minced fresh rosemary
2 cups dry red wine


Heat the oven to 325°F with a rack in the lower-middle position. Place the beef in a large bowl, sprinkle with 1 tablespoon salt and 2 tablespoons pepper, then toss.

In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and garlic and cook, stirring, until the onion is lightly browned, 7 to 9 minutes. Add the tomato paste and cook, stirring, until the paste begins to brown, 3 to 5 minutes. Nestle the beef and rosemary sprigs in the onion mixture, cover and transfer to the oven. Cook for 2 hours.

Remove the pot from the oven. Stir, then return to the oven uncovered. Cook until a knife inserted into a piece of beef meets no resistance, another 1 to 1½ hours.

Using a slotted spoon, transfer the meat to a medium bowl. Set a fine mesh strainer over a fat separator or a medium bowl. Pour the meat juices into the strainer and press on the solids to push them through the strainer; discard any solids left behind.

Pour the wine into the now-empty pot and bring to a boil over medium-high, scraping up any browned bits. Reduce to medium and simmer until the wine is syrupy and reduced to 1 cup, 5 to 7 minutes. Meanwhile, if you strained the meat juices into a bowl, use a spoon to skim off and discard the fat from the surface.

Pour the defatted meat juices into the pot. Bring to a simmer over medium-high and cook, stirring occasionally, until thickened to the consistency of heavy cream, 5 to 7 minutes. Return the beef to the pot, add the minced rosemary and stir gently. Bring to a gentle simmer and cook, stirring occasionally, until the meat is heated, about 5 minutes. Stir in 2 teaspoons pepper, then taste and season with salt.

[oftpiste]

Grazia!

[bonewrenched]

Filet with salt, pepper, bay leaves and rosemary. Sous vide for 45 minutes at 130. Good texture, decent medium-rare. Sliced over butter lettuce salad. $17 meal for two.

[Rideski]

In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and garlic and cook, stirring, until the onion is lightly browned, 7 to 9 minutes. .

I never add onion and garlic at the same time. Onion takes many minutes more than garlic. You want the garlic just barely browned, where onion has a huge acceptable browness window.

[MakersTeleMark]

Things that amuse me thread?

[bagtagley]

No cooking required, but I use these in a lot of my cooking, and salads, and sandwiches, and handfuls every time I pass the fridge. I may have a problem.

[riser4]

No cooking required, but I use these in a lot of my cooking, and salads, and sandwiches, and handfuls every time I pass the fridge. I may have a problem.

Only problem is when the jar is empty.

[riser4]

Oh, and tagbagley, what's your brine recipe/ratio?

[tgapp]

getting onboard the fermented pepper stoke train



left is green jalapenos and serranos, center is red jalapenos, right is jalapenos, serranos, scotch bonnets, and a single carolina reaper (green). i've had

on a related note, i have like a good pound of carolina reapers that honestly, i'm just not man enough to use. if i cooked them into a hotsauce, would some mag want a homemade thing of hotter 'n hell hotsauce?

[oftpiste]

I never add onion and garlic at the same time. Onion takes many minutes more than garlic. You want the garlic just barely browned, where onion has a huge acceptable browness window.

Agreed. I also no longer brown my protein to be braised in the cooking pot. It's too easy to burn the fond unless browning very small quantities (ie. one batch). Brown in a separate pan, deglaze between batches, add deglazing liquid to cooking pot.

[Rideski]

on a related note, i have like a good pound of carolina reapers that honestly, i'm just not man enough to use. if i cooked them into a hotsauce, would some mag want a homemade thing of hotter 'n hell hotsauce?

Hard to not be intrigued but not sure if worth shipping.
I eat a fresh (usually grilled) pepper pretty much every day. Jalapeño is the work horse, meaty, readily available. I like Serrano’s, nice fruit flavor but not much body to them. Poblano or Pasiclla. Hatch when in season. Occasional habanero for excitement. Never touched anything close to those monsters though. I’d be scared to cook really. Inhale some vapor and knock yourself out? https://www.chilipeppermadness.com/c...rolina-reaper/

[~mikey b]

I can’t imagine fermented hot sauce would make it in the mail.


here’s a few different peppers L to R: jalapeño, shishoto, serrano and garlic



jalapeño sour kraut - this is almost a month in



serrano, garlic, onion, cilantro hot sauce

[bagtagley]

Oh, and tagbagley, what's your brine recipe/ratio?

1 cup of water, 2/3 cup apple cider vinegar, 2/3 cup white vinegar, 2 tbsp salt, 1-2 tsp sugar.

I’ve been digging vinegar style with my peppers. It’s also easier to keep up with demand.

[oftpiste]

How are you guys handling the off-gassing during fermentation in the sealed jars? Thing #2 put up 3 jars of peppers - mild, medium and hot, separated for later blending - and the jars needed to be burped every day.

When burping the hot jar one day he got liquid some on a finger. Couldn't wash it off and it was apparently quite uncomfortable for most of the day.