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Thread: Watcha cookin'?

  1. #4851
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    Salmon, Roasted Baby Potatoes, and Radicchio with Balsamic Butter glaze. Not the most colorful plate but delicious.

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  2. #4852
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    You're speaking my language right there.

  3. #4853
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    Made my variation of ciulama de ciuperc, something that my mom made for me back in the day. Simple- sauteed chicken breast in a cream sauce with mushroom, onion, and (lots 'n' lots of) garlic. served with baby spinach and crusty baguette. Yum.

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    Daniel Ortega eats here.

  4. #4854
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    Quote Originally Posted by Buke View Post
    Salmon, Roasted Baby Potatoes, and Radicchio with Balsamic Butter glaze. Not the most colorful plate but delicious.
    Isn't that Belgian Endive?

    https://motherwouldknow.com/grilled-belgian-endive/

    I guess endive and radicchio are different species but same genus.......apparently lots of confusion about names.

  5. #4855
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    Quote Originally Posted by Hopeless Sinner View Post
    Isn't that Belgian Endive?

    https://motherwouldknow.com/grilled-belgian-endive/

    I guess endive and radicchio are different species but same genus.......apparently lots of confusion about names.
    They are both my favorite, and ridiculously overpriced (no pun intended). WTF?

  6. #4856
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    Quote Originally Posted by Hopeless Sinner View Post
    Isn't that Belgian Endive?

    https://motherwouldknow.com/grilled-belgian-endive/

    I guess endive and radicchio are different species but same genus.......apparently lots of confusion about names.
    Radicchio also comes in that shape, in addition to the round
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  7. #4857
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  8. #4858
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    Cardamom and birch syrup broiled grapefruit

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  9. #4859
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    ^^solid work
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  10. #4860
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    I love this dish and a bunch of others in the Jerusalem cookbook:

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    Roast butternut squash and red onion with tahini and za'atar

    https://ottolenghi.co.uk/recipes/roa...ni-and-za-atar

  11. #4861
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    ^^that looks great.

    on tap for breakfast this morning: roasted buckwheat, liver, carrots, onions, and steamed eggs

    served with a generous helping of Z's viking blood hot sauce

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  12. #4862
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    Tried this browned flour method for dark roux:

    Brown the flour in a pan or some foil, about 400 stir every 15 minute until it browns up nice, maybe just a little bit darker than this, not much:

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    Move it to a mixing bowl
    Whisk in stock to get your roux. Now you got roux.

    What you do with it after that, I dunno for you but for me:


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    I think I’m gonna make a few cups of that flour at a time.

    Google americas test kitchen gumbo I basically used their method for this one, subbing bone in thighs skinned and de-boned after cooking in the pot. And forgot to brown the coins. It came out awesome.
    If your sausage is super smoky, add it towards the end. I like it but the smoke flavor is very prevalent.


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  13. #4863
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    how does browned flour taste? seems interesting, just trying to understand the use case. like more of a roasty flavor, is that the point?

  14. #4864
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    Quote Originally Posted by tgapp View Post
    how does browned flour taste? seems interesting, just trying to understand the use case. like more of a roasty flavor, is that the point?
    It’s just an easier way to make a roux... Traditional way of the stovetop can be challenging and end in a burned product because the point is to get it as dark as possible without burning.

    Another easy way to do it is in the microwave...

    But it’s probably quickest to do it traditionally, you just need to have your nose calibrated to pull the roux off the heat the right moment...


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  15. #4865
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    Quote Originally Posted by nickwm21 View Post
    It’s just an easier way to make a roux... Traditional way of the stovetop can be challenging and end in a burned product because the point is to get it as dark as possible without burning.

    Another easy way to do it is in the microwave...

    But it’s probably quickest to do it traditionally, you just need to have your nose calibrated to pull the roux off the heat the right moment...


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    Ahh gotcha. Yeah I've only ever done that in the microwave.

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  16. #4866
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    Watcha cookin'?

    Quote Originally Posted by tgapp View Post
    how does browned flour taste? seems interesting, just trying to understand the use case. like more of a roasty flavor, is that the point?
    Yeah like nick said. The oven babysits the flour instead of the constant stirring of the stovetop. Just adds the normal dark roux flavor and color, like maybe nutty, coffee(?) but less bitter? Sorry, my vocabulary for this stuff is poor. I suppose you could even just whisk oil into it if you like.

    I was experimenting with fat free stock from a carton. Seafood gumbo would then be pretty low fat as even the roux won’t use oil. Not like 1/8 of a tbs or whatever winds up in a serving is a bid deal I Got some sensitive people I’m cooking for but I don’t want much compromise.

    Also, cheap hack, it won’t separate. You ain’t gonna have oily gumbo.


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  17. #4867
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    Watcha cookin'?

    Forgot how to delete double post
    If we're gonna wear uniforms, we should all wear somethin' different!

  18. #4868
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    Baked Ziti w/ pesto and Italian sausage


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  19. #4869
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    “How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix

  20. #4870
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    You guys are fancy Af Click image for larger version. 

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  21. #4871
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  22. #4872
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    Quote Originally Posted by tgapp View Post
    Cardamom and birch syrup broiled grapefruit

    Sent from my Pixel 4a (5G) using Tapatalk
    Sounds yummy...As does most everything on this page
    “How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix

  23. #4873
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    Quote Originally Posted by Gcooker View Post
    You guys are fancy Af Click image for larger version. 

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    digiorno and a porno

  24. #4874
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    Quote Originally Posted by dtown View Post
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    Baked Ziti w/ pesto and Italian sausage


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    https://youtu.be/QQXx8z0ERbQ


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  25. #4875
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    Watcha cookin'?

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