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Shit I've Cooked Lately


Hollywood

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My wife doesn't like that either, but she has yet to insist on separate dishes. Her neurosis is balanced by the practical considerations of how many dishes are going to have to be cleaned after dinner.  

My DiL got some sectioned school cafeteria trays for the kids as a couple have the food touching thing.
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On 10/4/2022 at 4:24 PM, Underdog said:

Love bolognese, wife brought me some home for me to take for lunch today.  Had never heard of it till moving here to NY. 

What?

There are different ways to make bolognese.  The one pictured is more southern Italian.  It becomes more of a meat sauce and lesS of a tomato sauce the further north you go.  All are delicious. 

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40 minutes ago, VABuckeye said:

What?

There are different ways to make bolognese.  The one pictured is more southern Italian.  It becomes more of a meat sauce and lesS of a tomato sauce the further north you go.  All are delicious. 

Yep, and heavy cream takes it to 11.

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Most folks wouldn’t recognize a bolognese sauce in Bologna. It’s got just a touch of tomato paste, is mostly braised meat, like beef or veal, pancetta, and often chicken livers, a sautéed sofrito of onion, carrot, and celery, lightly spiced, and broken down with milk and wine. It is always served tossed in flat pasta like tagliatelle.

Spaghetti “bolognese” is an Italian-American dish spread around the world, a product of the abandazza found in the US by southern Italian immigrants, who certainly didn’t have much meat in their former diet. It’s basically tomato meat sauce, slow cooked, heavily spiced. I make a pot about once a month.

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15 hours ago, VABuckeye said:

 There are different ways to make bolognese. ... It becomes more of a meat sauce and lesS of a tomato sauce the further north you go.

down near the porta castiglioni it's heavy on tomato but you get up toward porta galiera and there's no tomato at all.  it's amazing.  be sure to stop off at the piazza maggiore for the bolognese carbonara, it's a can't miss!

2022-10-07_11-13-11.thumb.jpg.5787ca132dc8ebc24621947103b63fda.jpg

 

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On 10/10/2022 at 10:05 PM, Judge Roybeanbag said:

Good times…

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Should probably post this in the guitar pron thread, but partly why he’s laughing is I was humming the Pink Panther theme, which is one of his favorites.  I haven’t gotten it on the guitar yet, it’s kinda difficult.

He has good taste. 

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*long post*

Wife and I had our anniversary this past weekend so I took it as an opportunity to bust out the bone marrow compound butter again (aka Butter of the Gods). Sure, there are other/shorter ways to make a bone marrow butter, but this is so much better.

Started out salt curing some egg yolks (about 5 days).
a52651f79393e1fe07674d2d4b4a249d.jpg
99f2bdf6a3ab0c8d5a6a196b812eaf2f.jpg

Got some canoe-cut marrow bones, removed the blood in salted water (3 days) then roasted under broiler. Remove the marrow and start assembling the butter in food processor.

85aa30e62d023d4c26a0a3aac82495b1.jpg
01054602abe80761b2f26299bff630ae.jpg

Grate in your cured egg yolk (I did 2 since they were smaller), and blend with bone marrow, stick of butter, anchovies, garlic, and shallots. Roll in cling wrap and put in fridge.

Now all that’s left to do is throw it on a steak!
32263d76a5f5609dc15a99119d64285b.jpg
4d38af9ea6143c80780c502beea94974.jpg
4ce132f0b9bd8812178ee5e44a81e328.jpg
607e2a208611d878df05a47b1ed173f5.jpg


This stuff is incredible. Put it on just about anything. Worth the time and effort to make it.

Link to original video/recipe:



Sent from my iPhone using Tapatalk

Holy shit, son… this is next level!
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22 hours ago, BearCountry11 said:

*long post*

Wife and I had our anniversary this past weekend so I took it as an opportunity to bust out the bone marrow compound butter again (aka Butter of the Gods). Sure, there are other/shorter ways to make a bone marrow butter, but this is so much better.

Started out salt curing some egg yolks (about 5 days).
a52651f79393e1fe07674d2d4b4a249d.jpg
99f2bdf6a3ab0c8d5a6a196b812eaf2f.jpg

Got some canoe-cut marrow bones, removed the blood in salted water (3 days) then roasted under broiler. Remove the marrow and start assembling the butter in food processor.

85aa30e62d023d4c26a0a3aac82495b1.jpg
01054602abe80761b2f26299bff630ae.jpg

Grate in your cured egg yolk (I did 2 since they were smaller), and blend with bone marrow, stick of butter, anchovies, garlic, and shallots. Roll in cling wrap and put in fridge.

Now all that’s left to do is throw it on a steak!
32263d76a5f5609dc15a99119d64285b.jpg
4d38af9ea6143c80780c502beea94974.jpg
4ce132f0b9bd8812178ee5e44a81e328.jpg
607e2a208611d878df05a47b1ed173f5.jpg


This stuff is incredible. Put it on just about anything. Worth the time and effort to make it.

Link to original video/recipe:

 

 


Sent from my iPhone using Tapatalk

 

 

spacer.png

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On 10/17/2022 at 8:13 AM, BearCountry11 said:

*long post*

Wife and I had our anniversary this past weekend so I took it as an opportunity to bust out the bone marrow compound butter again (aka Butter of the Gods). Sure, there are other/shorter ways to make a bone marrow butter, but this is so much better.

Started out salt curing some egg yolks (about 5 days).
a52651f79393e1fe07674d2d4b4a249d.jpg
99f2bdf6a3ab0c8d5a6a196b812eaf2f.jpg

Got some canoe-cut marrow bones, removed the blood in salted water (3 days) then roasted under broiler. Remove the marrow and start assembling the butter in food processor.

85aa30e62d023d4c26a0a3aac82495b1.jpg
01054602abe80761b2f26299bff630ae.jpg

Grate in your cured egg yolk (I did 2 since they were smaller), and blend with bone marrow, stick of butter, anchovies, garlic, and shallots. Roll in cling wrap and put in fridge.

Now all that’s left to do is throw it on a steak!
32263d76a5f5609dc15a99119d64285b.jpg
4d38af9ea6143c80780c502beea94974.jpg
4ce132f0b9bd8812178ee5e44a81e328.jpg
607e2a208611d878df05a47b1ed173f5.jpg


This stuff is incredible. Put it on just about anything. Worth the time and effort to make it.

Link to original video/recipe:

 

 


Sent from my iPhone using Tapatalk

 

 

2f23c108-f0b2-41f3-8098-70bb1970d6e3_tex

 

Just kidding.  That looks incredible.

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1 hour ago, Texzilla58 said:

I need to ask, does five day salt cured egg yellers make that much difference? Butter, roasted marrow, does it add that much?

Bravo to making something like that for your bride. I bet she rewarded you in a special way.

I think it does.  I’ve done it the same way but without the yolks and it’s still solid, but the yolks add a whole different depth of flavor and richness.  The more the merrier on how much you add but I like to grate them on pasta, steaks, etc so I saved a few extra.  

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made lasagna - sauce from scratch...really like pesto in lasagna...nice zing, and new to me.  Used ricotta cheese for the first time. Not worth the trouble imo,  I used quite a bit.  stretched out sauce with a little too much beef broth...made from the powder.   Have one small pan in freezer and over half the big pan still left.  

Got enough lasagna for lunches at work for 8 to 10 days.  

Impressed health conscious roommate with Brussel sprouts with nothing except salt and pepper.  She also liked the idea of scratch made sauce, but I cautioned her about the broth made from the powder.  MSG most likely in that she said, but took some saucy lasagna. 

 

 

 

 

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9 hours ago, tx 3 putt said:

Friends mom has cancer, made her this and she loved it. Even keeping the spice / seasoning ‘low’, the taste was great …

 

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Nice.  I was eyeing those soup kits at my HEB yesterday (it magically was open).  I may need to get me one of those.

8 hours ago, JGrayDBU said:

made lasagna - sauce from scratch...really like pesto in lasagna...nice zing, and new to me.  Used ricotta cheese for the first time. Not worth the trouble imo,  I used quite a bit.  stretched out sauce with a little too much beef broth...made from the powder.   Have one small pan in freezer and over half the big pan still left.  

Got enough lasagna for lunches at work for 8 to 10 days.  

Impressed health conscious roommate with Brussel sprouts with nothing except salt and pepper.  She also liked the idea of scratch made sauce, but I cautioned her about the broth made from the powder.  MSG most likely in that she said, but took some saucy lasagna.

Looks delicious!

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2 hours ago, South Austin said:

Nice.  I was eyeing those soup kits at my HEB yesterday (it magically was open).  I may need to get me one of those.

Looks delicious!


I added two cans of diced tomatoes, 2 ears of corn, an onion, more cabbage. Season all to taste, it comes with a seasoning pack too 

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