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Show Us What You're Cooking! (SUWYC) - Volume 24, Winter 2021/2022
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Dr. Pepper, it started of good, but the dark guanciali lardons really spoiled the whole presentation. Now, if I knew what guanciali lardons were, and what color they are supposed to be, that might actually be true. As it is, I'd still eat it anytime. When's dinner?
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Looks pretty dang good there Mr. Pibb!?! Dr. Pepper?…whatever the hell your name is. 🤓Last edited by Panhead John; March 18, 2022, 02:02 PM.
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The chicken looks very good, but the leprechaun looks simply luscious!
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That looks so tasty. And, 'Ain't that America!' We're just a big stir fry from around the world.
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Yesterday I ended up having dinner at my folks house, along with this little leprechaun, who is now literally running everywhere! This was at my house right before heading off to great grandma's house:
So what did we have for dinner for literally 4 generations of the Morris clan under one roof on a week night (my parents, wife and myself, daughter and her husband, and the grand daughter)? Chicken! Which my dad brined overnight, and I helped him cook up on his Weber Spirit.
My 79 year old dad checking on the chicken (he let me pronounce when it was done, since I am the acknowledged thermometer freak in the family who has been known to carry my Thermapen to other folks houses):
It was a mix of leg quarters and half chickens, and I split the leg quarters off from the breast quarters for serving:
All in all VERY good chicken, and has me pondering doing a wet brine myself. I forget the ratio, but something like a half cup of kosher salt to 1 gallon water.
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And, after a dinner like that, for breakfast just a simple double cappuccino with my sister's hamantash.
Link for the un-indoctrinated:
Last edited by Dr. Pepper; March 18, 2022, 01:28 PM.
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Pasta alla Gricia from Sasha Marx, Serious Eats
This recipe is all about emulsification of rendered guanciali fat with starch water. 80% of the cooking of the pasta is done in the pan with rendered fat.
Pointers I've learned from making this a few times:
1. Do not over-salt the pasta water. You end up adding almost all of it to the dish, so it can easily be over salted. And, when you stir in the pecorino romano at the end, that adds sufficient extra salt.
2. I pulled the pasta out of the boiling water at 5 minutes, but what normally would take an additional 8-9 minutes to complete the cooking (these were Calamarata Pasta from Rustichella d'Abruzzo) takes about 20 additional minutes as you continually stir the pasta and add more starchy cooking water until done. The noodles are not submerged, so you stir, stir, stir.
3. On last night's cook, I had the heat up too high under the guanciali lardons. You can see the dark color, vs the SE photos. Still tasty, but.
4. While the recipe doesn't call for parsley, I think it helps counter the intense umami brownness of the dish.
5. Take your lipitor. And, not a dish for frequent rotation, due to the richness.
Accompanied by smoked jalapeño/wild boar sausages from Trout Lake Grocery (WA), fired broccoli with lemon, greek salad.
Note the unctuous emulsified sauce. I neglected to take photos of the raw guanciali.
Finally, credit to Troutman for the progressive close-up technique! ðŸ˜
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Started to make some eggs fer a noon breakfast. Well, one thing led to another. I chopped some red pepper & some white onion thinkin, hey, I’ll mix it in with the eggs & do some garlic & ginger & cook it up in the wok, yessir. I did have some book Chou so that will make it official Chinese like, cept I did have some taco meat I had made out of venison & a little beef, throw in some Wisconsin mushrooms and we have a true East meets South West meets North, well, a geographically mixed up delight topped with a sauce my neighbor from India gave me. A tasteful explosion.
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