Drunken knight
Footballguy
good looking recipe... i like the addition of pancetta. I use pork, beef, and veal for mine. prefer red wine and pecorino, but it's subjective
Fantasy Football - Footballguys Forums
This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
***Official Cooking Discussion Thread*** (1 Viewer)
- Thread starter NewlyRetired
- Start date
Dan Lambskin
Footballguy
Drunken knight
Footballguy
If you are not comfortable, that's a good way to go. Also, I think pappardelle works well with this type of sauce.... have done a version with mushrooms and a little cream (vs milk)
Dan Lambskin
Footballguy
Chemical X
Footballguy
for you lazy guys that might know a dairy free person somewhere, i was pretty successful making my wife a non bake dairy free cheesecake. i used 16oz of dairy free cream cheese, cup of powdered sugar, about 4oz of dairy free sour cream (you can add more to taste), a teaspoon of vanilla, dash of lemon rind or lemon juice (optional) and 4-6 oz of cocowhip (like cool whip, but non dairy). in a mixer, blend the cream cheese, sour cream and sugar. add the vanilla and lemon and blend. then fold in the cocowhip. i cheated and used a ready made crust, thereby ruining the dairy free, but you get the point. refrigerate for as long as possible so it sets up. i couldn’t tell it was dairy free......
Drunken knight
Footballguy
One of our closest friends is dairy free and sugar free (she can do eggs, butter, honey and pure maple). First few times cooking for them was a bit of a challenge.
Mr. Ected
Footballguy
One of my daughter's friends is Vegan. Always make sure I have a bottle of Vegan marinara in the panty. I am proud that her mom says she doesn't eat that at home, but will eat pasta and red sauce here! (Go Wegmans!
)
Chemical X
Footballguy
i cook italian a lot...what would make marinara non vegan?One of my daughter's friends is Vegan. Always make sure I have a bottle of Vegan marinara in the panty. I am proud that her mom says she doesn't eat that at home, but will eat pasta and red sauce here! (Go Wegmans!
Mr. Ected
Footballguy
Some might be vegetarian, but not vegan (especially store-bought). I always double check to make sure I'm safe. I usually buy a sauce at Wegmans that has meat in it, that my family likes better.i cook italian a lot...what would make marinara non vegan?One of my daughter's friends is Vegan. Always make sure I have a bottle of Vegan marinara in the panty. I am proud that her mom says she doesn't eat that at home, but will eat pasta and red sauce here! (Go Wegmans!
Last edited by a moderator:
munga30
Checkin' my email
I have a serious crush on Stella Parks. These brownies are some of the best I've ever had and easily the best I've ever made. I'll try the lemon bars, thanks.
Other food inspiration are Binging with Babish, Adam Ragusea, Matty Mathewson, Munchies, and still some Chef John and Tasty.
Wrigley
Footballguy
ProstheticRGK
Footballguy
Let us know how it works out. I am thinking about making homemade tagliatelle or papardelle this weekend and a good bolognese. Can't find any veal in this one horse town, though.
Dan Lambskin
Footballguy
I enjoyed it. Let me know what you think
I think I had my heat a little low for the simmering but came out great
Wrigley
Footballguy
Turned out great, but a hell of a lot of work(time), for only a couple minutes on the lips......thank god, I made enough to last a couple days.
I ended up turning the heat up to burn off the milk and stock, otherwise it would have ended up being a 5 hour simmer.
Dan Lambskin
Footballguy
Hastur
Footballguy
I've been focusing on soup making the past few months, and have done lots of research on good soup cookbooks(I currently have 7) to have and reference.
What I have come to learn is stocks and broths are the soul of a soup. In order to make a world class soup, you must take the time to make your own stock/broth. I have two books just on this subject:
Broth & Stock by Jennifer McGruther
Mastering Stocks and Broths by Rachael Mamane
The recipes are great in both of these. My eyes have been opened to the various stocks that can be made. We all know beef(brown) stock, chicken stock, fish stock, and vegetable stock. I have learned how to also make roasted garlic stock. Mussel stock. Fire Roasted Tomato stock. Parmesan Broth. A wealth of recipes in these two books.
I will leave you with three 'hints' to make a great stock/broth:
1. Always skim the liquid for fat/residue
2. Wait to add aromatics
3. Be careful to ladle out the broth from the pot instead of pouring.
What I have come to learn is stocks and broths are the soul of a soup. In order to make a world class soup, you must take the time to make your own stock/broth. I have two books just on this subject:
Broth & Stock by Jennifer McGruther
Mastering Stocks and Broths by Rachael Mamane
The recipes are great in both of these. My eyes have been opened to the various stocks that can be made. We all know beef(brown) stock, chicken stock, fish stock, and vegetable stock. I have learned how to also make roasted garlic stock. Mussel stock. Fire Roasted Tomato stock. Parmesan Broth. A wealth of recipes in these two books.
I will leave you with three 'hints' to make a great stock/broth:
1. Always skim the liquid for fat/residue
2. Wait to add aromatics
3. Be careful to ladle out the broth from the pot instead of pouring.
RC94
Footballguy
I'm curious about #3. Why is it important to ladle out the broth rather than pour it? I'm guessing to leave any residue at the bottom of the pot and keep the broth more pure/clean.
Drunken knight
Footballguy
yes
I'm curious about #3. Why is it important to ladle out the broth rather than pour it? I'm guessing to leave any residue at the bottom of the pot and keep the broth more pure/clean.
wikkidpissah
Footballguy
and put a char on as many broth elements - bones, veggies, garlic&ginger especially - as you can
...and corn stock (yes, char the cobs) is a surprisingly versatile soup element
Hastur
Footballguy
I will take a moment to type out the explanation(verbatim):RC94 said:
I'm curious about #3. Why is it important to ladle out the broth rather than pour it? I'm guessing to leave any residue at the bottom of the pot and keep the broth more pure/clean.
Instead of pouring the final stock or broth from pot to container, it is better to gradually ladle it into a strainer set over a container. This method prevents any remaining impurities from being forced through the strainer. Use a China cap for the first pass - the conical structure holds solids while passing liquid on all for the first pass - the conical structure holds solids while passing liquid on all sides - followed by a second pass through a fine-mesh strainer. Never press on solids as they fall into the strainer. Some recipes recommend lining the strainer with cheesecloth before straining. Separate bones, vegetables, and other aromatics as you go, reserving the bones for a double or triple stock or to grind for dog food.. See the dog food recipe (page 356), which makes use of partially spent bones. In some rare cases, simmered vegetables have an extended purpose, but more often than not, they are discarded at this point.
Mister CIA
Footballguy
I don't have a bucket list, but if I did, preparing this French Onion Soup would be on my list.
First, Beef Stock, then ...
French Onion Soup
First, Beef Stock, then ...
French Onion Soup
Mister CIA
Footballguy
Last edited by a moderator:
Dan Lambskin
Footballguy
Meatball Subs
just get some off those frozen Italian meatballs and toss in a crockpot with the sauce and maybe some Italian seasoning
get some nice Italian sub rolls, slice, butter, broil on low until browned, add meatballs and some sliced mozzarella or provolone and then throw back under the broiler for a minute or two to melt
Last edited by a moderator:
Drunken knight
Footballguy
finished product? Ready to use?
Meatball sandwiches
chicken, veal, or eggplant parm
canneloni
add sausage or mushrooms for other pastas
pizza night
can add pesto or alfredo to enhance
Meatball sandwiches
chicken, veal, or eggplant parm
canneloni
add sausage or mushrooms for other pastas
pizza night
can add pesto or alfredo to enhance
wikkidpissah
Footballguy
Soup.
Add mirepoix, basil, sun-drieds, broth, whatever. Blender. You'll be surprised how often you'll side it or put things in it. Freeze if you have space.
Last edited by a moderator:
thanks. should've clarified. canned plain ole tomato sauce. I bought too many cans and had some left over. Ended up trying this out...it's on the stove now
https://www.foodandwine.com/recipes/white-beans-in-tomato-sauce
https://www.foodandwine.com/recipes/white-beans-in-tomato-sauce
Instinctive
Footballguy
we like to season the sauce up a bunch and then poach a couple eggs in it, serve over toast.
Hastur
Footballguy
5 years ago I started getting meat from Costco. Much better than grocery stores.
1 year ago I started getting my steaks from a butcher instead of Costco. An uptick of quality and taste.
Today I went to a farm(three miles from my house!) and got pasture raised, grass fed, no antibiotics or growth hormone, etc. steaks. Wow. A whole new world opened up to me.
1 year ago I started getting my steaks from a butcher instead of Costco. An uptick of quality and taste.
Today I went to a farm(three miles from my house!) and got pasture raised, grass fed, no antibiotics or growth hormone, etc. steaks. Wow. A whole new world opened up to me.
Last edited by a moderator:
gianmarco
Footballguy
Had an extra eggplant the other day and looked up a recipe how to make pasta alla norma. It was so ridiculously easy and unbelievably good for how simple it was. After watching a few videos of recipes, here is the one I liked the best. Of note, I like quite a few of his videos in general.
Only ingredients you need: Can of peeled tomatoes, garlic, olive oil, fresh basil, eggplant.
Now, the recipe calls for a certain cheese called ricotta salata. I used feta cheese as a substitute (similar style cheese) at the very end and it was excellent.
Links of pictures while cooking some up yesterday:
Eggplant after frying
Sauce 15 minutes in just after eggplant finished frying
30 minutes in
Finished sauce after ~40 minutes with pasta added
Only ingredients you need: Can of peeled tomatoes, garlic, olive oil, fresh basil, eggplant.
Now, the recipe calls for a certain cheese called ricotta salata. I used feta cheese as a substitute (similar style cheese) at the very end and it was excellent.
Links of pictures while cooking some up yesterday:
Eggplant after frying
Sauce 15 minutes in just after eggplant finished frying
30 minutes in
Finished sauce after ~40 minutes with pasta added
Last edited by a moderator:
badmojo1006
Footballguy
Cooking with Paris. This is hilarious. She doesn't know how to cook.
The gloves really bug me, plus the lasagna probably has 25-50 strands of her hair.
The gloves really bug me, plus the lasagna probably has 25-50 strands of her hair.
Dumb question, but by "butcher" do you mean a shop that solely sells meat? I don't think I've ever seen any here
Ron Swanson
Footballguy
Hastur
Footballguy
Yes.
I googled "new orleans butcher" and dozens of options popped up. I would think most cities over 30,000 people have a decent butcher.
Last edited by a moderator:
msommer
Footballguy
Well, you can always ask Tipsy which farm he buys from and skip the intermediary step
Last edited by a moderator:
this was a really bad recipe. i had to doctor it up big time with spices, brown sugar and some cooking wine....then threw it in a blender and salvaged a dip out of it.
wikkidpissah
Footballguy
i loved my ol Albq neighborhood for more than being on Breaking Bad a coupla times. the first intentionally suburban hood in NM (built for employees of Sandia Labs in the 40s, its streets straddled a hill and, the farther up the hill you went, the fancier the houses. i lived 15 yrs in a duplex on the bottom row (built for lab techs, janitors & such) just off the major boulevard. dunno if it was planned that way, but my hood had every kind of specialty shop (and they were generally rare in Burque) within a ten-minute walk - an Italian bakery, farmer's market, Hispanic grocery and Tully's Meats. my daily walk was to one or another of em, kept up w all the employees and such and got great food at good prices. ideal way of living & cooking in my book.
@tipsy mcstagger any guidance?Well, you can always ask Tipsy which farm he buys from and skip the intermediary step
tipsy mcstagger
Footballguy
I don't spend a lot of money on expensive meat. If I do I have it shipped to me.
wikkidpissah
Footballguy
Expensive Meat was the name of my one-man show on Eliot Spitzer. Critics called it "tender", "juicy" and "slightly turnt".
RedmondLonghorn
Footballguy
With grilling on the back burner for a while (we are on our 34th straight day of measurable precipitation), I have been doing lots of meats in a sous vide water bath and finishing them by searing them in a cast iron pan.
An iFriend clued me in to an amazing technique. After you remove the steak, chop, or chicken breast from the sous vide packet, pat it dry with paper towels. Then you apply (I have tried everything from brushed to slathered) on mayonnaise to the meat before putting it in the cast iron pan. The pan should be smoking hot when you put the meat in.
It sounds gross, but works like a charm. The mayo causes the maillard reaction to occur essentially instantaneously. I always season the mayo first, often with some sort of flavored sauce (like gochujang, peri peri sauce, or whatever is appropriate) and add dried spices too.
This allows you to get a nice browned crust without overcooking the meat.
An iFriend clued me in to an amazing technique. After you remove the steak, chop, or chicken breast from the sous vide packet, pat it dry with paper towels. Then you apply (I have tried everything from brushed to slathered) on mayonnaise to the meat before putting it in the cast iron pan. The pan should be smoking hot when you put the meat in.
It sounds gross, but works like a charm. The mayo causes the maillard reaction to occur essentially instantaneously. I always season the mayo first, often with some sort of flavored sauce (like gochujang, peri peri sauce, or whatever is appropriate) and add dried spices too.
This allows you to get a nice browned crust without overcooking the meat.
Hastur
Footballguy
I have a question for the goup:
Do you prefer to look up recipes in cookbooks, or look them up online?
I prefer to look them up in the cookbooks I own, and have a tendency to trust them than anything I see online. My 'logic' is that I have vetted out the cookbook(I make sure it is a well respected cookbook), vs. some random person online.
Is this crazy?
Do you prefer to look up recipes in cookbooks, or look them up online?
I prefer to look them up in the cookbooks I own, and have a tendency to trust them than anything I see online. My 'logic' is that I have vetted out the cookbook(I make sure it is a well respected cookbook), vs. some random person online.
Is this crazy?
wikkidpissah
Footballguy
Two Corinthians, 4:15-21:
Ask ye not questions of the goup, lest ye be drawn waywardly down a path of woe. Rather spread ye the goup upon one's hair, to keep strands of it from descending into the soup. So sayeth the Chef of Iron
I want to murder the person who invented the 20 paragraph bull#### about a recipe that I have to scroll down for 5 minutes before finally getting to the recipe itself
Nigel
Footballguy
I pay $40/yr for a subscription to NY Times Cooking, totally worth it to me. I get a daily email with five new recipes along with a writeup by Sam Sifton, and access to a huge library of recipes. I’ve got a bunch of great dishes from there in my regular rotation. Best thing about it is the comments section for each recipe. Lots of knowledgable cooks who offer legit feedback on the quality of the recipes, and ways to improve them. Definitely a more sophisticated culinary clientele than free sites.
Binky The Doormat
Footballguy
Chaos Commish
Footballguy
I've discovered something simple I love recently. My grocer discounts fat chunks of chuck steak after 8pm. I put a couple in a baking dish, both sides coated with Montreal steak seasoning, and bake them in the toaster oven at 300 for an hour.
https://ibb.co/Tqs9rTt
They taste fantastic, big beef flavor, stay nice and pink, slice up for excellent fresh warm roast beef sandwiches. I can Mexicanize them and make killer nachos. Or just slice and eat as a late night snack. Thing that occurred to me is chewier beef can sometimes be more satisfying than a melt in your mouth high end cut. The extra chewing is just more time to enjoy eating something that tastes really good. Eating as I post.
https://ibb.co/Tqs9rTt
They taste fantastic, big beef flavor, stay nice and pink, slice up for excellent fresh warm roast beef sandwiches. I can Mexicanize them and make killer nachos. Or just slice and eat as a late night snack. Thing that occurred to me is chewier beef can sometimes be more satisfying than a melt in your mouth high end cut. The extra chewing is just more time to enjoy eating something that tastes really good. Eating as I post.
Last edited by a moderator:
In The Zone
Footballguy
The first thing I do when searching for recipes is check out YouTube. A video tutorial helps me a lot while cooking something that I don't make very often or have never made before. After that I usually search Google.
Recently my Mom gave me some of her old cookbooks with some of her go to recipes in them, hand written notes and all. I haven't used the books yet but I think I might here in the near future.
heckmanm
Footballguy
Some decent free options:
Serious Eats - especially Kenji's stuff
Do a free trial of America's Test Kitchen, and cancel before it ends. You'll stay on their e-mail list, and every Friday they send out 3 recipe links that are available for 2 days. When they look interesting to me, I go to the links and copy off the recipe to a Google doc.
