Cooking and Dining

Postby **mac5155** » Tue Apr 14, 2020 3:41 pm

Heritage breed pork is truly extraordinary.
Agreed! D’artangen, (or however you spell it), had a four hour sale awhile back where I got two around 8 lb Berkshire Boston butts for $80. Found a code online for free shipping over $100 and added some duck confit and garlic sausages for cassoulet. Smoked one of the butts already and it was glorious.

I may be completely off base here but I am fairly certain that our friend raises Berkshires.. And we've purchased several halfs off him for very reasonable prices.. Like 300 for a half. Is this not the same thing?

Postby **mac5155** » Tue Apr 14, 2020 3:43 pm

Just confirmed he does Berkshire and Duroc. Mostly does show pigs but the ones that don't sell he will raise for slaughter.

Postby **dodint** » Tue Apr 14, 2020 3:59 pm

Anyone have a great recipe for pizza crust that doesn't call for yeast. Because there hasn't been a single store with yeast in stock for 3 weeks now.

I have a pound of it. Because yeast seems to come in either condom wrappers or bricks.

I did find flour at Shaler Giant Eagle today, which was nice. I now have enough of that on hand that I should up to my armpits in pizza dough shortly.

Postby **mac5155** » Tue Apr 14, 2020 4:16 pm

Condom wrappers or bricks. Lol. It's funny because it's true

Postby **MR25** » Tue Apr 14, 2020 6:08 pm

OK, question (because google has been unhelpful):

I'm planning on making spaghetti and sauce, and throwing some sweet Italian sausage (link, not ground) on top.

Can you cut up the sausage pre-cooking or is it better to start cooking it first?

Postby **MrKennethTKangaroo** » Tue Apr 14, 2020 6:10 pm

i prefer cutting up to get dat nice char on the medallions

Postby **MR25** » Tue Apr 14, 2020 6:43 pm

Noted for next time: freeze the sausage before trying to cut it...

I'm not a smart cook.

Postby **DigitalGypsy66** » Tue Apr 14, 2020 11:27 pm

Anyone have a great recipe for pizza crust that doesn't call for yeast. Because there hasn't been a single store with yeast in stock for 3 weeks now.

This one is good: https://www.simplyscratch.com/2019/01/g ... dough.html (Sorry for the mommy blog post before you get to the actual recipe).

We are going to try this one sometime: https://www.allrecipes.com/recipe/24444 ... zza-dough/

I never have self-rising flour, though. Why buy it when I can make the other recipe with stuff I already have?

Postby **mac5155** » Tue Apr 14, 2020 11:31 pm

Tried sheet pan fajitas today (instead of cast iron skillet fajitas). Not terrible but wouldn't recommend.

Postby **LITT** » Wed Apr 15, 2020 6:05 am

Noted for next time: freeze the sausage before trying to cut it...

I'm not a smart cook.

Get better knives

Postby **blackjack68** » Wed Apr 15, 2020 10:23 am

I precook the sausage whole before slicing

Postby **robbiestoupe** » Wed Apr 15, 2020 10:48 am

Source of the post I did find flour at Shaler Giant Eagle today

I have been trying to acquire bread flour from the Gibsonia GE for about 4 weeks now. Went today and still no dice

Postby **OutofFoil** » Wed Apr 15, 2020 10:55 am

Just confirmed he does Berkshire and Duroc. Mostly does show pigs but the ones that don't sell he will raise for slaughter.

Lucky Bass Turd! Them’s some tasty swine and a heck of a price.

Postby **tifosi77** » Wed Apr 15, 2020 2:20 pm

OK, question (because google has been unhelpful):

I'm planning on making spaghetti and sauce, and throwing some sweet Italian sausage (link, not ground) on top.

Can you cut up the sausage pre-cooking or is it better to start cooking it first?

YMMV but I prefer removing from the casing entirely and breaking it up into chunks. More surface area, more browning, more tasty.

If you prefer slices, then I would sear the link(s) off first, rest them for a bit, then slice them up and continue browning.

Postby **tifosi77** » Wed Apr 15, 2020 2:23 pm

If I had to choose, I'd take Duroc over Berkshire. But that may be a function of having better access to Duroc (there are more local producers).

Postby **MWB** » Wed Apr 15, 2020 7:48 pm

Had my first homemade pasta experiment with my daughters tonight. One made gnocchi, one made regular pasta. Split the gnocchi to have part in a vodka sauce and part in sage butter. Pesto for the linguini. Time consuming, but not that difficult and extremely tasty.

Postby **tifosi77** » Wed Apr 15, 2020 8:32 pm

I'm considering picking one of these up so use as a sous-vide vessel; 100% of the profits go to the Restaurant Employee Relief Fund

Postby **mac5155** » Wed Apr 15, 2020 10:06 pm

Just ONE?

Postby **Beveridge** » Sat Apr 18, 2020 12:04 pm

Wife is in the market for some quality non stick fry pans. Any suggestions?

We aren't gourmet chefs but we use the pans quite often so need something that isn't going to lose it's non stick after a short amount of time.

Postby **DigitalGypsy66** » Sat Apr 18, 2020 1:08 pm

Lodge Cast iron. After seasoning, they'll be non stick forever.

Postby **tifosi77** » Sat Apr 18, 2020 2:32 pm

Not a huge fan of non-stick, so I don't go all spendy. I just have three of these IKEA pans in two sizes. (2 small, 1 large)

Postby **iamjs** » Sat Apr 18, 2020 3:55 pm

RIP

Postby **blackjack68** » Sat Apr 18, 2020 4:00 pm

NOOOO!!!!

Postby **iamjs** » Sat Apr 18, 2020 4:24 pm

Postby **DigitalGypsy66** » Sat Apr 18, 2020 9:54 pm

My dad worked in the Towers right down the street from the O. We used to go there all the time....bummer.