Yim,

FYI, best Dutch baby recipe: http://orangette.net/2005/02/9-am-su...er-and-babies/

America's test kitchen

If you don't have cornbread with bean soup then you're doing it wrong.

https://davidrosengarten.com/
Has good recipes.

I would like to reiterate how awesomely delicious it is to replace the sugar in a sweetened cornbread with very dark maple syrup.

That is yankee talk.

Indeed. You can double up on the Yankee with maple syrup AND cranberries.

btw, why do Southerners get so uppity about sweetened cornbread? Ya'll don't even grow corn down there.

I'm from Texas and no one I know or the chefs I have worked with have had a problem sweetening corn bread. Its gooooood imo

I love chef John, his channel is like crack to me. Honestly though I don't think his recipes come out so great all the time but that could totally be my execution.
That being said I made his Apple chutney last night but like doubled the chili powder and damn it came out good.

Ty sir, LOVE dutch babies!

anyone cooking anything cool for their mom on Mother's Day this Sunday? I've been tasked to cook something and my mom/sister aren't into to seafood so it feels like half my go to items are immediately scratched from the list ha

so I guess it's gotta be beef/chicken/pork obv....was thinking about smoking up some short ribs or maybe even a smoked prime rib? Anyone got any other cool ideas for a family meal?

My mom's dead.

I've never heard of a spicy cornbread before, sounds fun.

Re banning cinnamon buns: last week after going to the gym I was in starbucks and ordered a cinnamon bun. I've never had a craving for one before. I find the smell of cinnabon in malls to make me gag as it reeks of the death of discipline. I will probably never order another cinnamon bun (although if someone made them I'd devour one) and I totally blame those of you who posted that delicious looking porn itt for my lapse into gluttony.

cooking for (most)women smoked ribs is about the last thing i would come up with tbh.

it's spring/may time for lighter dishes as a lot of fresh ingredients are in or starting to get in season.
asparagus/spinach/artichoke/fennel make a lot of sense now especially accompanied with lemon(i go trough like 10L of lemon olive oil in spring/summer lol)
bell pepper/tomatoes etc starting to taste a lot better already(not quite like in the summer yet though)

fish/white meat usually the best fit for those type of dishes but not really a necessity depending on what you do and vegetarian can be great as well.
like a couscous salad with fennel, roquette(bitterness), carrots(sweetness) & cheese like pecorino, parmigiano, feta etc(unami) with lemon dressing(acidity & freshness)

Some old food pictures I found from the past few months.

22 pound fresh ham done for Christmas - only one piece of skin eaten off on the picture side, the back was stripped clean by about 10am.




Sous-vide lobster with some locally milled grits and tomatoes.

Some tasty looking stuff itt recently. Gonna have to try that buttermilk fried chicken soon.

Made a chilli based on a recipe someone posted in here a few weeks back, starting with some home-made chilli powder:




Chilli (Texas style) was cooked in a dutch oven then finished in a slow-cooker for a couple of hours to ensure maximum tenderness:




Cheese topping for ultimate satisfaction (plus, not doing so would just be plain wrong!):

Boston,

Chili plating FAIL.

I guess that's to be expected from someone with "Boston" in their name, though.

Love me some cornbread. Have yet to find it at a BBQ resteraunt here in FL though which is disappointing. I always give them the Bertstare when I ask and they say no. Publix makes a blueberry cornbread which is damn good.

any suggestions on how to serve sous vide egg yolks? i've been telling my friends about their awesomeness for a while and theyre coming over next week.

i've been thinking some kind of green leafy salad with the yolk on top for presentation/amazingness, but would love to hear some suggestions!

Tartare?

should be vegetarian preferably

With asparagus and miso butter, aka the momofuku way

Haha, not the first time my plating has been called out on here. I guess idgaf about presentation when I cook for myself and just do whatever is easiest.

Out of interest how should chili be plated to satisfy the purists?

is that that cauliflower rice stuff next to it?