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Cheese Thief posted:I've heard of Door Dash, I put it on my phone and will give it a try next time. Enough shitposting tell me about how the Grandmother works as a stand-alone, I hear it’s great as a filter bank/spring reverb module
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Dec 12, 2020 15:39
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Someone gave me something called dragon egg cheese last year and it was stinky and amazing. Apparently it's unpredictable - can turn out many different ways. I have some stilton in my fridge now. I love blue cheese with a touch of jam - rowanberry is the all time jam champion but pretty much any jam is good.
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Dec 12, 2020 16:30
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CommonShore posted:Someone gave me something called dragon egg cheese last year and it was stinky and amazing. Apparently it's unpredictable - can turn out many different ways. I love blue with something like an onion chutney.
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Dec 12, 2020 17:15
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I like to eat Stilton with pickled walnuts And port, of course
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Dec 12, 2020 19:39
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Scientastic posted:And port, of course That's the trick to good cheese eatin'
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Dec 12, 2020 19:51
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bloody ghost titty posted:Enough shitposting tell me about how the Grandmother works as a stand-alone, I hear it’s great as a filter bank/spring reverb module You can ask me in the synth thread. :topic: Just made a lot of pork chops, the boringest of foods. But appetizing.
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Dec 12, 2020 20:31
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Scientastic posted:I like to eat Stilton with pickled walnuts I love port. I have some very nice port which I have been wanting to drink for years but haven't had an opportunity - I don't believe it'll keep once opened. I recently bought one of those new-fangled air-excluding decanters which preserves wine, and opened a bottle of Madeira recently that I had also been keeping for ages (same reason). I'd never had Madeira before; it's delicious. And it seems to have kept very well in the decanter. I reckon if it worked for the Madeira it'll work for port, so port ho!
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Dec 12, 2020 21:56
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So I’m northern Virginia I apparently can’t buy a prime rib. Instead it’s called a beef rib roast? Anyways, what’s a tried and true recipe out there for this? I have a sous vide, but I think this is more of a reverse sear option, if anything.
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Dec 13, 2020 04:17
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Prime rib is the dish you can make with a rib roast. Sous vide is fine if it's like 2 bones or smaller, but reverse sear is just fine. Edit: here's the reverse seared one I did last week  It was Kenji's guidelines. Salt and on the rack the night before, roasted as low as my oven could get until it hit 130, rested for a half hour and then in the oven at 500F for like 6 minutes. Casu Marzu fucked around with this message at 05:27 on Dec 13, 2020 |
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Dec 13, 2020 05:24
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Casu Marzu posted:Prime rib is the dish you can make with a rib roast. That looks amazing. OP there's another prime rib technique that's a little odd but I've had very good luck with - I think it's much more dependent on the protein being room temp beforehand but here's the recipe.
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Dec 13, 2020 05:37
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Scientastic posted:I like to eat Stilton with pickled walnuts Like this?  http://fxcuisine.com/default.asp?language=2&Display=233&resolution=high So decadent.
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Dec 13, 2020 12:43
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therattle posted:I love port. I have some very nice port which I have been wanting to drink for years but haven't had an opportunity - I don't believe it'll keep once opened. I recently bought one of those new-fangled air-excluding decanters which preserves wine, and opened a bottle of Madeira recently that I had also been keeping for ages (same reason). I'd never had Madeira before; it's delicious. And it seems to have kept very well in the decanter. I reckon if it worked for the Madeira it'll work for port, so port ho! Port really is incredible. One night in a wine class I was taking years back we had a banker taking the class alongside the usual restaurant managers and other rising professionals. He liked to read the syllabus ahead of time and supplement the week’s tastings with vintages from his own cellar. The week we did port, he really outdid himself and offered up a bottle from 1863. This wine predated the American Civil War, the cork was a mess, and once we let it strain out and open up, the wine was delicious. The effects of fortification over a hundred and fifty years kept it bright and lively, and it was surreal to taste a bit of history. Madeira is equally cool, since it gets cooked and spoiled before the bottle even opens, so it’ll also hold for generations. I inherited a well stocked Madeira cabinet once as an incoming bar manager, and slowly drawing it down on comps and outright buying some bottles for my personal use at cost was a treat, since a former bar manager had a thing for late 70s vintages.
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Dec 13, 2020 16:04
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My family makes this one every year for christmas and it has yet to fail. I highly recommend putting a sign on the oven saying DO NOT OPEN if you use this one. https://www.pauladeen.com/recipe/foolproof-standing-rib-roast/
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Dec 13, 2020 16:43
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Think the store will have one that’s like 6 pounds? It’s only going to be three of us.
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Dec 13, 2020 19:07
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nwin posted:Think the store will have one that’s like 6 pounds? It’s only going to be three of us. Stores that have an actual meat counter can usually cut you whatever size you want, just gotta ask.
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Dec 13, 2020 19:14
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bloody ghost titty posted:Port really is incredible. One night in a wine class I was taking years back we had a banker taking the class alongside the usual restaurant managers and other rising professionals. He liked to read the syllabus ahead of time and supplement the week’s tastings with vintages from his own cellar. My god, that course (and port) sound incredible. I do love dessert and fortified wines. Tokai...
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Dec 13, 2020 20:08
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litany of gulps posted:Think of the savings! worst username/post combo
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Dec 14, 2020 02:12
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nwin posted:Think the store will have one that’s like 6 pounds? It’s only going to be three of us. I'd make sure to order it ahead of at all possible. Most places are happy to do this and some require it near the holidays.
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Dec 14, 2020 19:33
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Guildenstern Mother posted:I'd make sure to order it ahead of at all possible. Most places are happy to do this and some require it near the holidays. Yeah, they had plenty ranging from 5-9 pounds and it was on sale for $4.77 a pound this week, so I picked one up. This was after I sent my wife to get one and she came back with a 3 pound eye of round because she couldn’t see anything that looked like a rib roast.
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Dec 14, 2020 20:13
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A+ video, B- for excluding Mise time from consideration. https://www.youtube.com/watch?v=LqHqX8xfYCs Anyone want to try this?
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Dec 15, 2020 00:09
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I didn't know I needed eggs bene speedruns in my life, thank you for sharing. In other news I'm workshopping a pork stew with cranberries and parsnips(?). Some white wine and sage and maybe a little bacon? I'm hearing talk that cranberries and parsnips would be a terrible match but I thought I'd ask you fine folks.
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Dec 15, 2020 20:21
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BrianBoitano posted:A+ video, B- for excluding Mise time from consideration. I've done it a few times without filming it, but on my own constraints because I'm not going to rebuild my kitchen for this, and I think he understated the amount of mess he was making. Using 1 skillet, 1 pot, 1 stainless bowl, a whisk, a mesh scoop, and a butterknife I've gotten it down to about 8.5 minutes, with no preheating and no prep. That's from cold stove with all ingredients in the fridge (or bread box) to plating.
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Dec 15, 2020 20:51
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Guildenstern Mother posted:I didn't know I needed eggs bene speedruns in my life, thank you for sharing. Just be aware that parsnips can tend to dominate flavour wise. I'd be tempted to have them mashed on the side instead of in the stew.
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Dec 16, 2020 20:12
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Bought a ravioli press to do dinner on Christmas Eve or New Year's Eve since we can't go anywhere. What fillings should we do? Saw one online that sounded good with I ground beef, a little bacon, Swiss chard, garlic, and parm. Excited!
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Dec 18, 2020 01:48
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bartlebee posted:Bought a ravioli press to do dinner on Christmas Eve or New Year's Eve since we can't go anywhere. What fillings should we do? Saw one online that sounded good with I ground beef, a little bacon, Swiss chard, garlic, and parm. Excited! Pair it with simple red sauce: can of tomatoes + 5 Tbsp butter + half an onion + simmer for 45 minutes, done. I usually add some oregano (I use Mexican oregano because I pretty much always have it on hand), a squeeze of tomato paste, and adjust the salt using fish sauce. If you want something more fancy pants for a holiday dinner, you could go with something super finicky like Ramsay's lobster ravioli, or some less fussy version.
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Dec 18, 2020 02:00
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Ravioli was made for butternut squash + hazelnut + ricotta. That's worth trying if you want a practice run of shaping before Christmas! Dressing is just brown butter and sage
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Dec 18, 2020 02:57
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If it's big enough do egg yolk ravioli
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Dec 18, 2020 03:23
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BrianBoitano posted:Ravioli was made for butternut squash + hazelnut + ricotta. That's worth trying if you want a practice run of shaping before Christmas! Butternut squash, sage and ricotta filling topped with a grating of parm and a glug of EVOO is really good. I think if you’re going to that effort you want them to really shine through without being overshadowed.
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Dec 18, 2020 10:09
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Those all sound good. I think we’ll try a trial run this weekend with ricotta based filling, seems pretty straightforward. Looking at maybe ricotta, mozzarella, and mushroom. Will probably have to add the butternut squash ideas to the mix if we can get it working. Dang, now I’m hungry.SubG posted:
Definitely saving this sauce. Sounds straightforward and good.
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Dec 18, 2020 23:10
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bartlebee posted:Those all sound good. I think we’ll try a trial run this weekend with ricotta based filling, seems pretty straightforward. Looking at maybe ricotta, mozzarella, and mushroom. Will probably have to add the butternut squash ideas to the mix if we can get it working. Dang, now I’m hungry. Mmm, mushroom fillings are good too. I love rosemary with mushrooms. Let us know how they turn out.
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Dec 19, 2020 00:22
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bartlebee posted:Definitely saving this sauce. Sounds straightforward and good.
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Dec 19, 2020 02:36
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I'm here for it, to be honest 
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Dec 19, 2020 21:37
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BrianBoitano posted:I'm here for it, to be honest l call shenanigans. I can't see how it would be possible to take an oreo up to bacon crisping temperatures without liquifying the filling.
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Dec 19, 2020 22:02
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CommonShore posted:l call shenanigans. I can't see how it would be possible to take an oreo up to bacon crisping temperatures without liquifying the filling. I can imagine using frozen oreos, wrapping them in bacon and using an air fryer to get the bacon there.
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Dec 19, 2020 22:06
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Alternately or in addition, steam or otherwise par-cook the bacon to render the fat before frying
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Dec 19, 2020 23:04
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Ravioli update: sauteed shallots, then browned a delitainer full of already steamed mushroms with them. Deglazed with butter and balsamic vinegar. Pulsed with a couple cups of ricotta and shaved maybe a quarter cup of parmesean into the mix with coarse salt and some more balsamic vinegar. Cooled that and then filled fresh pasta in the press and shaped all of them. Ended up taking about five minutes per batch of eight or so and then finished with butter and fresh parmesean. Content warning: my girlfriend loves Trader Joe's truffle alfredo sauce so she cooked up like six of them in jarred sauce. 😢 They were still loving great too. Took pictures even though I'm an awful photographer; never remember how to upload pics to the awful app.
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Dec 20, 2020 06:22
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It can’t be easier to post pics on the awful app. Just tap your post in progress so the option bar pops up, hit img, then from library, and select your image. It automatically uploads it when you post.
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Dec 20, 2020 07:32
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bartlebee posted:Ravioli update: sauteed shallots, then browned a delitainer full of already steamed mushroms with them. Deglazed with butter and balsamic vinegar. Pulsed with a couple cups of ricotta and shaved maybe a quarter cup of parmesean into the mix with coarse salt and some more balsamic vinegar. Cooled that and then filled fresh pasta in the press and shaped all of them. Ended up taking about five minutes per batch of eight or so and then finished with butter and fresh parmesean. Sounds great! It’s a shame about no rosemary though...
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Dec 20, 2020 12:04
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Lmao if you can make pasta from scratch but not operate the forums to upload a pic
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Dec 20, 2020 12:22
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The Maestro posted:It can’t be easier to post pics on the awful app. Just tap your post in progress so the option bar pops up, hit img, then from library, and select your image. It automatically uploads it when you post. This bugs out A LOT.
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Dec 20, 2020 19:57
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