What's cookin'?


#1186

beefsteak tomatoes, feta, olive oil

eggplant

rhubarb crisp

Grilled Porterhouses and potato salad also on the menu.


#1187

:heart_eyes::heart_eyes::heart_eyes:


#1188

“What’s the French word for rhubarb?”

“Rhubarbe.”


#1189

This is just the kind of burgers we make. People have asked how we eat them and I say “squish and nibble.” Those buns look great. Are they anything special? We’ve been using English muffins for some years.


#1190

Just the packaged brioche buns from Whole Foods.


#1191

Ooh, I hadn’t thought of that. I imagine they’d keep fine in the freezer? There are just the two of us. Thanks for the info.


#1192

No worries. Onions we’re sliced and cauliflower was chopped into small ish florets. I liked that they felt well-filled… Others in the house didn’t agree. So I think the cauliflower size can shift to preference.


#1193

Pasta. With this on top: Ingredients? Hmm. Bacon, (home) ground pork, olive oil, garlic, white wine, onion, grape tomatoes, basil puree (from TJs), capers, white corn. Hmm again - what am I forgetting :slight_smile:


#1194

penne saltado in padella with crookneck squash and pesto


#1195

Instead of ‘hitting’ heart I’m going to say “drool” as obviously experienced by the diners ::slight_smile:


#1196


First time making sheng Jiang bao


#1197

Would you mind sharing your go-to pesto recipe? I haven’t been loving the ones I’ve been making lately.

Daaaaaaaaang. Adopt me.


#1198

Look great. Do you make other bao? Some years ago I made XLB and honestly thought the pleating was the easiest part of the process. And it was a two day process for me with the broth being the first day. That dough was pretty easy to work with. Sometimes now I make har gow and other dumplings with THAT kind of dough and find the pleating a lot more tedious. But I took an Asian dumplings class a few years ago from Andrea Nguyen and she stressed to not worry about the looks; they’d still taste great. And she was right.


#1199

My pesto (really pistou) recipe is pretty loose. Amounts vary depending on how much garlic I feel like using and how big and fragrant the bunch of basil is.

Put maybe 1/2 teaspoon salt in the bottom of a mortar, put garlic through a press into the mortar, mash into a paste, pour some olive oil on top, let sit for at least half an hour.

Chop Reggiano (maybe part pecorino Romano or Sardo, or 100% young Sardo or similar) into matchsticks, put in food processor, process until fine.

Add mashed garlic and more olive oil, process until creamy.

Add the leaves from a bunch of basil, pulse until chopped fine but not puréed.

Optionally, add toasted Italian pine nuts after you sauce the pasta.


#1200

Sounds great. Thanks for writing all of that out.

Good thing I just got a mortar.


#1201

Slow Cooker Pork Chops.

http://tiphero.com/slow-cooker-pork-chops/

My goodness, these are good! The last time I fixed them I had apple cider but not brown sugar (traveling). This time the reverse. Still super. Highly recommend. Especially in this heat.


#1202

Detroit-style pizza #4. I forgot to add the sauce! Sheesh. Served it as a dip.


#1203

That may be one of the most drool-worthy things on this site. Holey Moley it looks so good.


#1204

How do you define “pizza”?

Cauliflower crust / Broccoli / Artichoke / Bell Pepper / Burrata / Pine Nuts / Lemon / Basil (not pictured)


#1205

Could you talk more about this please? Did you make the crust? How long did you cook? Anything you wish to share. It looks great.