Pretty, so pretty, looks done.

Cioppino for Christmas

cioppino looks fantastic.
would easily eat a loaf of crusty bread with that and want more of everything.

Prime rib with horseradish crème, Parmesan asparagus and mashed potatoes









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That's some good lookin' chili, even with the beans!

Christmas dinner smoked prime rib, served with beet salad and roast potatoes, not pictured.

Beef studded with garlic, rubbed with Dijon mustard and Kinders salt, pepper, garlic seasoning. Smoked at 275 until 126 internal and rested

^^Nicely done everyone, great feasts all around!^^

& Merry xmas, happy holidays to everyone as well

+1

So beautiful the pics on this page!

For my contribution, I present: Definitely-NOT-Posole-Mexican-Inspired-Pork-and-Black-Bean-Stew.

We are having it with cornbread.

Any other suggestions? I tried my first attempt today and they would not brown much. Still tasty, no leftovers, and was asked for the recipe.

That was my only attempt thus far. Red seems to have the prettiest pics, if I remember right, so maybe he'll enlighten us.

I thought bighurt's brother (?) had a great result, but couldn't find it.


I did see Red's when I searched. I had a similar result with the wide part browning (not as well as his) while the point side didn't.




Hoagie's look good, but it looks like he cooked them upside down after the cool. No? Not saying I disagree with the results.



Just found another one from him, which look good.

A fine plate right there.

Looks perfect to me.

After seeing all the fantastic cooks here come up short on the browning aspect, I'm starting to think that maybe the Olympia site used a torch for their pics.

notice that in the two Hoagie pics above, the darker one has the side up that was exposed during the initial cook and the lighter one has that side down (you can tell by the curve that represents the bottom of the pan). here's what mine looked like before taking out of the pan...they went just a few seconds too long before pulling, but still tasted great.



i was trying to get the other (bottom) side browned in the image Randall quoted above. after you cut the slices the pointed end is a bit thinner than the wide part, meaning the wide part is a bit closer to the broiler and browns faster when it's upside down. you can always flip the darker side up when you plate.

I did notice that. The 1st one looked darker, but with no bottom brown, while the 2nd looked good on both sides. (EDIT: because of the curvature, which explained why one side was darker)



That makes sense.


My main issue with broiling after the 1st cook was that it would burn a minute or two in. So I'm left with a slightly burned bottom side (from the 1st cook) and a lightly browned top side (from the 2nd cook after cooling). It feels like I'm doing something wrong unless the answer is to broil at the end of the 2nd cook.


EDIT #2: maybe mark is correct that a torch/searzall solves this problem.

Anyone have recs on carving knives, not for a pro chef, but something decent?


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Victorinox granton edge 12” slicer gets the most carving use at my kitchen.

Wüsthof also has some affordable carving knives last i checked (several years ago when i bought one based on a rec from Kenji or america's test kitchen)

next day chili best day chili

I fast on Sundays and I shouldn't come to this thread but am a glutton for punishment so this picture is especially punishing

can you give us the recipe, this looks fantastic and is beautiful pic imo

If you could only choose one of the three ( cheese, Fritos or sour cream) for your chili, which one you taking?

Ty- will look into both


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Regarding the laser potatoes, the initial cook broil is a sketchy little event that ends up with the exposed parts burning. And the rest not crisping. I “fixed” this by using the low broil setting on my oven and putting them further away from the element for a more gentle cook.

I do the same on the second cook if I need more browning.

And yes. The first time I made them I did it upside down like a dummy.

I’m usually only cooking 2-4 slices at a time though so I can spend some time babying them.