those look delicious. just a standard saute in oil with salt and pepper, and parsley maybe?

those look amazing, teach me plz

Yeah pretty simple, saute in oil with salt and pepper to start. Then add some butter to brown and for flavour some crushed garlic, thyme, a squeeze of lemon and half a cup of white wine. Cooked down and served with parsley.

That pizza looks like my ideal pizza pretty much. Sounds like a pain in the ass to make though (overnight blah blah) and I want it now

love carbonara, gnocchi carbonara sounds even better

carbonara is probably the food with the best good food/easy to make ratio

If you make it let us know

It's not that hard of a recipe give it a try

Homemade Pizza:



Recipe is here: http://www.bonappetit.com/recipes/20...ad-pizza-dough

Looks great ... aren't you supposed to remove the stems?

You can eat the stems, but i think they're usually removed for aesthetic reasons. I think those look AWESOME though and definitely want to cook the next batch like that.

they taste exactly the same so no

This is a rump roast so I'm not posting it in the steak thread

That might be the most appetizing food porn pic I've ever seen in food blog/forum. My goodness those look awesome.

It's pretty awesome how just a few greens really add to the presentation and taste of a dish like that. The contrast is just striking.

yeah I always try to think about getting some different colors into my dishes when I make it for friends etc. Just makes it look sooooo much fresher

Not sure if this belongs in the ice cream thread or not (seems like that's more for store-bought ice cream/gelato) so i'll just leave it here.

Went to a restaurant the other night and had one of the best desserts i've ever had - "Ice cream pops - burnt orange ice cream, white choc crunch". I'm trying to recreate it at home.

The first step is preparing the burnt orange syrup for the ice cream which I did last night:





Rolled in butter + sugar and put in the oven to melt.



After about 20 minutes they were taken out and cut into quarters, then put back in to brown/burn.





Another 35 minutes in the oven and they're all done. The next step was to remove the peel from one of the oranges and throw that into a food processor with the whole other orange + the syrup and another 2 cups sugar.





Here's the final syrup, it's in the fridge cooling now - later today i'll prepare the ice cream mix.

Here's some of the Charcuterie I've been making. Its a SLOW process that takes quite a while to learn. Ive been messing with it for over 6 months and what've I've learned only shows me how much more I need to know. This stuff takes years to master, kind of cool though

This is Bresaola:



it was made using the recipe from Ruhlman's book Charcuterie: The Craft of Salting, Smoking, and Curing and it came out MUCH better than the stuff available for $26.00 per lb I can buy locally

It takes about 6 weeks to make and the trick is to make a curing chamber that allows you to control the temperature & humidity.

We used a really good cut of meat: Wagu eye of round

Here's a shot of it hanging in the curing chamber:

looking forward to seeing how this turns out, where did you find the recipe or ru winging it?

Wish I'd followed this thread more. Some great stuff here.

Here's a favourite of ours. Easy, fantastic & hard to eff up.

Ricotta gnocchi: http://www.deliciousdays.com/archive...and-braggarts/

I've done this recipe a bunch of times over the past few yrs. Has always come out great. Way lighter than potato gnocchi & you can be liberal with the flour without worrying too much; always light & fluffy. I've always browned them with a 50/50 olive oil/butter in a saucepan after water cooking, to give that crispy browned texture thing - before tossing in whatever sauce. We like pesto/feta/cherry tomatoes.

PS; downside is I usually make the kitchen into a bomb site with the flour & different pans/plates etc, but I plan to drag any guests into a production line for this in the future - so the blame is shared.

Dang. This looks super delicious; I love that sheeit.

I just googled it and the first result looked good so i'm going with that: http://www.epicurious.com/recipes/fo...e-Cream-350991

That Bresaola is mouth watering. Do want!

Yimyammer,

TY sir, looking forward to seeing more of your work

Just got a note that our cur in fridge broke so they moved everything into the walk-in.

Do you know if thats going to ruin everything or simply halt the process at the low refrigerator temperature and we can just resume everything once it gets fixed?

Low temps will be fine but the humidity in the walk in is a real concern. If its above 50% you might be ok for a few days. Its probably lower like 30%. You could try misting everything with distilled water every couple days if its much lower or longer than 50% for 3 days. I've seen some other solutions for low RH environments like hanging inside butcher paper cones or bottomless 2L bottles but I've never used any of these.

Looks like you're using the air dried hog casings from BP. I use the same and like em