Watcha cookin'?

[allmountainsnowskating]

5 star thread!

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[BobMc]

I should give those a try.

Just be careful with the mandolin…

Made another batch on Sunday, took off the tip of my pinky while doing it. With blood running down my arm I diverged from normal TGR protocol of taking a pic and posting it before dealing with the injury. I had my wife slap a bandaid on it to stop the bleeding. Three days later I can’t get the band aid off without feeling the tip flop back open. I should’ve bucked my long term fear of doctors and went and had it stitched up. I haven’t seen the wound since then, but I did find about half my fingernail still in the mandolin.

Ouch!

[oftpiste]

So many mandoline mishaps, so little time, so many fewer fingerprints.

[Cruiser]

Ok Bob, that made me cringe when I read it. To go do some damage control with the med kit then come back to finish cooking only to find a chunk of your recently severed nail/skin still in the mandolin?!? That's some shit

[BobMc]

Luckily it sliced my finger so quickly I had it pulled back before any blood came out, the nail was the only thing left in the mandolin. The kids were coming over so I had to make the chips, they were bloodless and delicious.

I’m kinda scared to see what’s under the band-aid.

[bonewrenched]

Making my first rabbit stew. No idea what I'm doing so getting some help from my pal Julia Child. Sectioned and marinading for a few days, then we'll see!

[bonewrenched]

In the meantime we'll have something I know I'm good at

[irul&ublo]

Luckily it sliced my finger so quickly I had it pulled back before any blood came out, the nail was the only thing left in the mandolin. The kids were coming over so I had to make the chips, they were bloodless and delicious.

I’m kinda scared to see what’s under the band-aid.

https://youtu.be/IBMqYNonPJM

[irul&ublo]

Making my first rabbit stew. No idea what I'm doing so getting some help from my pal Julia Child. Sectioned and marinading for a few days, then we'll see!

Lapin Au Saupiquet?

[Dantheman]

In the meantime we'll have something I know I'm good at

I came.

[bonewrenched]

Lapin Au Saupiquet?

Oui!

I came.

Ha me too

[billyk]

In the meantime we'll have something I know I'm good at

Those artichokes look good. Recipe?

[ghosthop]

bonewrenched, how did you come by that rabbit?

Do you add pre-made stock or is the broth rabbit + vegetables?

[J. Barron DeJong]

bonewrenched, how did you come by that rabbit?

Probably best to try and source locally

[bonewrenched]

Those artichokes look good. Recipe?

Cut in half, cut off tips, spoon out hair, boil for 12 minutes, rub with salt and oil, then sear on grill (or in pan if desperate). It's life changing.

bonewrenched, how did you come by that rabbit?

Do you add pre-made stock or is the broth rabbit + vegetables?

Little meat market in the sierra foothills, and they had all sorts of stuff. Don't think they were local though. It's still marinating but the plan is pre-made beef stock, red wine, veggies, and pork belly ends.

[billyk]

Thanks!

[bonewrenched]

Cooked and consumed. I feel like any meat tastes good after a French braise, and while this was no exception I probably won't do it again. Braised beef is just so much better and more worth the time and dishes.

[MakersTeleMark]

Started a batch of silly dilly kraut; just salt (2.5% by weight), couple heads of cabbage, caraway, dill, garlic and black pepper. Should be perfect in exactly the most perfect time.



Decided to trim the tops of some spring onions, so threw them in there for color.

It absolutely bemoans me if I don't have anything in the crock working away given how long things take to ferment. It's like looking at an hourglass that no one turns over when needed. My only semblance of ocd, an empty crock.

[ghosthop]

I scored fresh, bone-in lamb shoulder today and tomatoes are starting to ripen so tomorrow we are going to roast.

Today was a prep day; roasted a chicken carcass, made pan sauce from the drippings, started chicken stock, made deviled eggs because I had time. I have good butter on hand and my wife can't eat fresh mayo so the whites were stuffed with savory butter cream. I am looking forward to dinner tomorrow.

[MakersTeleMark]

I scored fresh, bone-in lamb shoulder today and tomatoes are starting to ripen so tomorrow we are going to roast.

Today was a prep day; roasted a chicken carcass, made pan sauce from the drippings, started chicken stock, made deviled eggs because I had time. I have good butter on hand and my wife can't eat fresh mayo so the whites were stuffed with savory butter cream. I am looking forward to dinner tomorrow.

This guy is a db, but he actually has game:

[~mikey b]

sounds like you

[MakersTeleMark]

sounds like you

you too! Big loves brother.

[KQ]

Cornmeal buttermilk blue berry pancakes (Cafe Beaujolais recipe)

[ghosthop]

Lamb shoulder from last night.

I buzzed the aromatics with the roasting liquid and reduced in the pan on the stove. It's a nice, rich sauce but not exactly to my liking. Anyone have a bright sauce they prefer with lamb?

I was in Mendocino last month and really blown away by how much culture there is out on the coast. Cafe Beaujolais was excellent, we enjoyed their new Waiting Room for coffee and drinks the next day.

[billyk]

The best lamb dish I’ve tasted was a lamb stew at a Persian restaurant. I think this might be the recipe, or close to it.

https://cooking.nytimes.com/recipes/...-and-lamb-stew