What are you cooking for dinner this weekend?

[Rayburn Shaun]

This thread constantly reminds me that I need to train harder in the kitchen. Mad props to you guys and gals. And thanks for all the great recipes and the inspiration!!!

/I am not worthy/

/I am not worthy/

/I am not worthy/

=)

[Too Tall]

Giordana > nicely played.
Coppercook > Consider that recipe officially stolen. Looks great. Perfect thing to put out for guests.

More fun and games with the new stove. Checking out how low the "low simmer" really is. Made a small pot of seasoned Farro with seared musrooms added. Served that with a bitter salad topped with farm *eggs cooked in olive oil than local raw milk cheese and an IPA. Yeah I know it's wednesday and we are animals drinking an IPA with that but hey I have to live with it.

*Thanks to whoever mentioned olive oil eggs. So good.

[jdp211]

I gots broiler issues. The high setting is too high, the low is too low.

Some thoughts on my first attempt at sous vide. I should've listened to The Food Lab when he said not to do a whole chicken, instead doing the breasts and thighs separately at appropriate temperatures. That's not to say that the chicken came out poorly, it was delicious, but it just wasn't exactly the OMIGODTHISISTHEBESTTHINGIVEEVERHAD moment I was kind of planning on.

Untitled by jacob Perlmutter, on Flickr

[Too Tall]

Learning by making mistakes is a strong move sir. You done good and the next one will be ohmyeffingawdgood.

Embrace the laws of thermodynamics. Butcher that bird!!!

[jdp211]

No better way to learn than to make a mistake (or two or three)!

[Coppercook62]

I Think the best thing ever i sious vide was baby back ribs. I did them for 24 hours at 155 degrees F or 68.3 C
They where pink but slid off bone. I brined them for a day before I sous vide them.

[Matthew Strongin]

No better way to learn than to make a mistake (or two or three)!

And you get to eat the mistakes!

[jdp211]

9QgpRdR.jpg

[spopepro]

Bringing treats up for my wife and her crew.

[Too Tall]

Best husband ever.

[spopepro]

Best husband ever.

Nah, best wife ever. She's in charge of lighting this, so I just get to freeload in Yosemite for the rest of the month. Gotta earn my keep somehow.

[Jonathan]

These popped up on my FB feed several times over the last week. I had to try one (only one). A piece of string cheese wrapped in two pieces of bacon, skewered and deep fried. Omg. Self control is a must.

[Too Tall]

J.Greene you are a bad man ;)

Dinner: Boil Pad Thai noodles, toss chopped veg directly into boiling water after noodles are done. Everything into the colander and rinse. Add chopped protein and peanut sauce. Stream Republican debate while greedily slurping.

Instant Hero or YUPPY scum?

[maunahaole]

J.Greene locked up instant hero with the holy triumvirate of bacon/cheese/deep fried.

Speaking of which, there was pork belly and bacon in last nights ramen bowl.

[jdp211]

So my plating is a thing that needs to be worked on (as is my food photography). Buuuuuuuut I did sous vide take 2 tonight with abounding success. Wild cold in the bag with butter, lemon, pepper, and garlic. 132* for 30 minutes to perfection. Flaky, moist, (and most importantly) flavorful. It certainly doesn't look like much, but there were wows all around. More than made up for last week's chicken experiment.

Untitled by jacob Perlmutter, on Flickr

[Octave]

My wife and my first attempt at malloredus. Simple homemade pasta dough (00 flour, EVOO, seltzer), kneaded, rested and shaped with the assistance of a quick thumb-roll and a cheese-grater. Later, these got tossed in a simple pomodoro but were devoured far too quickly to get a photo. Served with braised endives in a pan full of local girolle mushrooms, some salt and pepper. La vie est belle.
Capture d’eÌ�cran 2015-12-18 aÌ€ 11.03.06.jpg

[Too Tall]

Congrats Jacob that's inspiration.
Ocatave, super nice work. I'd be tempted to serve that with a simple brown butter?

[Octave]

Ocatave, super nice work. I'd be tempted to serve that with a simple brown butter?

We do a nice sage & brown butter sauce with gnocchi about once a week, but since these little guys and their funny-looking porcupine protrusions are specifically meant to catch sauce we figured a more substantial sauce would do. They'll definitely be in the rotation now, as the whole process (save for the 30 minutes of resting the dough while we did other things) took about 15 minutes of work and then 2 minutes of cooking. So, we'll be sure to try them with the brown butter and report back, maybe with a picture of the finished dish if we can hold out long enough

[jdp211]

Congrats Jacob that's inspiration.
Ocatave, super nice work. I'd be tempted to serve that with a simple brown butter?

Thanks man! I think I'm gonna track down a big hunk of beef for this weekend, and I'll be sure to share the results. Science is delicious!

[Too Tall]

See? You guys inspire me. Just had to run out to my local Italian grocery for some double 0. Finely minced fresh rosemary and Octave's pasta dough done!
I'll make a boatload of various shapes later today. Should be fun way to serve up dinner for guests this eve. Pics to follow if I remember ;)
pasta.jpg