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Thread: Watcha cookin'?
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02-22-2021, 09:20 PM #4851
Salmon, Roasted Baby Potatoes, and Radicchio with Balsamic Butter glaze. Not the most colorful plate but delicious.
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02-23-2021, 08:56 AM #4852
You're speaking my language right there.
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02-26-2021, 07:42 PM #4853
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02-26-2021, 09:16 PM #4854Registered User
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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.
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02-27-2021, 09:50 AM #4855
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02-27-2021, 04:23 PM #4856
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02-27-2021, 04:35 PM #4857it just depends
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02-27-2021, 09:19 PM #4858
Cardamom and birch syrup broiled grapefruit
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02-27-2021, 09:20 PM #4859
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03-01-2021, 07:07 AM #4860
I love this dish and a bunch of others in the Jerusalem cookbook:
Roast butternut squash and red onion with tahini and za'atar
https://ottolenghi.co.uk/recipes/roa...ni-and-za-atar
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03-01-2021, 10:31 AM #4861
^^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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03-01-2021, 10:34 AM #4862
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:
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:
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.
Sent from my iPhone using TGR ForumsIf we're gonna wear uniforms, we should all wear somethin' different!
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03-01-2021, 10:38 AM #4863
how does browned flour taste? seems interesting, just trying to understand the use case. like more of a roasty flavor, is that the point?
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03-01-2021, 10:56 AM #4864
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...
Sent from my iPhone using TGR ForumsBest Skier on the Mountain
Self-Certified
1992 - 2012
Squaw Valley, USA
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03-01-2021, 10:58 AM #4865
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03-01-2021, 11:57 AM #4866
Watcha cookin'?
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.
Sent from my iPhone using TGR ForumsIf we're gonna wear uniforms, we should all wear somethin' different!
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03-01-2021, 12:04 PM #4867
Watcha cookin'?
Forgot how to delete double post
If we're gonna wear uniforms, we should all wear somethin' different!
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03-01-2021, 12:11 PM #4868Registered User
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Baked Ziti w/ pesto and Italian sausage
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03-01-2021, 06:23 PM #4869
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03-01-2021, 06:41 PM #4870Registered User
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03-01-2021, 06:53 PM #4871
^ Heh
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03-01-2021, 07:14 PM #4872
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03-02-2021, 04:01 PM #4873
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03-02-2021, 04:11 PM #4874
https://youtu.be/QQXx8z0ERbQ
Sent from my iPhone using TGR ForumsBest Skier on the Mountain
Self-Certified
1992 - 2012
Squaw Valley, USA
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03-02-2021, 07:39 PM #4875it just depends
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