Made a pot of chili mac for a lazy football Sunday. Never made it before, it's pretty good considering that it's a simple, quick recipe (made with several modifications).

Actually the traditional way of serving a bolognese is on top of the noodles and not mixed in so the guest gets to see the ragout and can make sure it is an appropriate amount of meat in it.

Prepping for a birthday dinner and trying some different things, today I made a pork belly roulade (filled with a duxelles) with glazed carrots and pommes fondants. Did not disappoint. Lol plating but thats not my strong suit.

that looks pretty dank yak. how did you glaze those carrots?

What's up with the child's portion of meat?

Looks damn good though. Might have to add this to the list for next month.

@rep
Thanks, the carrots were glazed with honey, thyme, olive oil and a chili pepper (and a cup or so of water).


@IAE
Thanks, it may look like its not that much but that whole thing was about 1kg of pork belly and we ate about half of it, I did have seconds though. The meat was done in 5 hours @ 250f until the int. temp was about 175f. Could have probably done it

Ill post some extra pics because why not

Looks tasty Yak. I think thyme is my favourite herb. Only just started cooking with it recently as I have a huge Rosemary bush in the garden so that has been my go to herb forever. It can be a bit full on though, whereas thyme has a more delicate flavour but is v pleasantly fragrant.

I like thyme but hate rosemary b/c everyone always overuses it.

Source? This sounds like the pasta equivalent of "you should never make a pan sauce for steak because you want the taste of the meat to shine through". Every reputable chef i've seen has recommended saucing, including my go-to for traditional Italian cooking, Mario Batali

http://www.mariobatali.com/videos/saucing-pasta/

That bread looks really good. Is the bread thread full of recipes? I should make bread. breadbreadbread.

i was inspired the other day to make some gyros, and it was the first time i used fresh marjoram for anything. that stuff is incredible.

i can see it being pretty good with pork, was great with the lamb/beef mix that i used to make the meat

Lazy Man's Pulled Pork Sammiches

I had some people coming over to watch football today and since I was playing poker last night, I didn't have time to mess with the smoker. So I decided to do the Crock Pot method.

~7 lb. Pork Shoulder Roast that was on sale for $1.59 lb. Salted liberally and let sit for about 3 hrs.






Then all you need is some Root Beer (which is actually beer in this case 5.5% alc by vol), some aromatics and a Crock Pot.



Smallest cutting board ever. LOL



Put every thing in the pot and cover with Root Beer. Turn it on low and don't **** with it for the next 18 hrs.








Put it on yesterday at 6 pm and this is what it looked like today at noon.



Decent color and the shoulder blade pulled out nice and clean.






Pulled apart with my fingers. No forks necessary.




I used my electric griddle to make the sammiches. Stubbs original BBQ sauce FTW. Went really quick. Took 2-3 mins making 2 at a time.






Fresh sliced sweet onions and hamburger dill pickles. Sides were Lay's Potato chips and sliced green apples. Couldn't be easier.




Yummy!

Looks good. Cook for 18 hours in root beer is not a recipe I would have expected.

I know someone who used to do something similar but they cooked the pork in coca cola. Anyone else tried or heard of this before? I only had it once, like 15 years ago or something. I remember thinking it was surprising good at the time.

Anybody got any good recipes or tips for using a crock pot (apart from less liquid)? I never seem to get good results from mine.

Have two pretty sizeable bushes of both in my garden and have to say that thyme is definitely my favorite for the same reasons, rosemary can be so thick/heavy in flavor sometimes so when needed I always try to use not too much (sometimes undershooting on accident).

Re:Pulled pork
That looks pretty damn good, I have never eaten pulled pork in my life but would love to try it out, might try it without a crockpot.

I really enjoyed this the one time I had it:

http://www.culinate.com/books/collec...ct+Pizza+Dough

The seriouseats gyro recipe is legit and freezes well.

Coca Cola is pretty common in the south. I'd be wary of using a commercial hard root beer these days: they are probably prison hooch (sugar, water, yeast) backsweetened with HFCS and flavored with Givaudan root beer flavoring. Typing that out, it doesn't sound much different than sodas other than the alcohol component, but surely you can find something better.

Made Tamale Pie last night that was really, really good. I don't know about "quick & easy" but this will definitely be a cold weekend staple for me.

http://www.seriouseats.com/recipes/2...ab-recipe.html

We need more savory pies in the US.

That looks delicious, on my to do list for sure, never ate a savory pie like that in my life.

made some winter comfort food. here's ramen from the Momofuku book I got for xmas.



used fresh lo mein since I couldn't find fresh ramen. delicious, and even better after I reduced the broth more and cut the scallions small.


Texas chili. a mish-mash of a couple different recipes and me winging it. cubes of chuck, stout beer, and freshly made chili powder were key.

Nice work. Chili looks amazing.

Pie and chilli both look awesome.

Any chance of a rough recipe for that chilli?

ingredients (6-8 servings):

vegetable oil
3lb beef chuck
3 poblano peppers, roasted, skinned, seeded, and diced
1.5 yellow onions, diced
2 canned chipotle peppers in adobo, diced, plus 2tbsp of the sauce
1 quart chicken stock
12oz stout beer
4 tbsp chili powder
salt
1tsp ground black pepper
.5tsp ground coffee
.25tsp cinnamon
1.5tbsp apple cider vinegar
1tbsp fish sauce
any combination of yellow onion, scallion, cilantro, cheddar cheese, sour cream for serving

1. chili powder: http://www.foodnetwork.com/recipes/a...er-recipe.html

if you have a hispanic market nearby, you can get bags of cumin seeds and dried chilies for like 10-20% of what supermarkets sell them for.

2. cut chuck into 1" cubes. salt liberally and brown in batches in ~1tbsp vegetable oil in a stainless steel or cast iron pan over med-high heat. transfer meat to dutch oven or stock pot. deglaze the pan with a little bit of the beer and scrape up brown bits, then pour the liquid into the dutch oven. add the rest of the beer, the 2tbsp adobo sauce, and 1tbsp chili powder and bring to a simmer. simmer until beer is entirely reduced and beef is coated with beer/chipotle syrup. remove beef and set aside.

3. add 1tbsp vegetable oil to the dutch oven and turn heat to medium. cook onions for 1-2 minutes and then add poblanos, chipotles, and 1tbsp chili powder. stir and cook for another 1-2 minutes until fragrant.

4. add 2/3 quart chicken stock, cinnamon, coffee, pepper, and remaining 2tbsp chili powder and bring to simmer. simmer for about 2 hours, adding more stock as needed to get your desired texture. if it's too thin, whisk together 1tbsp corn meal and 1tbsp cold water and add it to the chili.

5. add vinegar, fish sauce, and salt if needed. serve however you want. I like it over rice.


that took longer to type than I expected -_-

even if you don't go for the meat-only Texas style, I highly recommend making the chili powder at home. makes a huge difference.

Is the crust like cornbread?