Cooking and Dining

Postby **mac5155** » Mon Feb 24, 2020 5:56 pm

Any recipes specific to an arrabbiata style sauce? I mistakenly bought some. Lemons/lemonade here. Maybe a sausage tortellini?

Postby **tifosi77** » Mon Feb 24, 2020 6:11 pm

Postby **MrKennethTKangaroo** » Fri Mar 06, 2020 8:25 am

A. Jambalaya is easily in the top 5 of foods in terms of gr8 smells

B. I am feeling flush with cash and want to splurge on a nice skillet or sets of skillets or whatever. Any suggestions?????
A. Yes

B. https://madeincookware.com/

All of the quality of All Clad, half the price; they've been signing up some big name chefs/restaurants over the last 12 months. I re-outfitted our kitchen with this stuff about a year ago, and I love it.

I ordered a madein wok and am now feeling slightly less flush with cash. On a similar note, any suggestions for a good knife (not great, just a good upgrade from basic) for raw meat?

Postby **tifosi77** » Fri Mar 06, 2020 8:29 am

Misen

Postby **MrKennethTKangaroo** » Fri Mar 06, 2020 8:47 am

thank you for your service

Postby **mac5155** » Fri Mar 06, 2020 9:59 am

Serious Eats' Modern Baked Mac and Cheese is my absolute go-to for all things covered-dish related.

Postby **dodint** » Fri Mar 06, 2020 10:14 am

I'm having a party at the house this weekend. Kind of a dual thing, to celebrate the end of law school/bar and a break from my wife thinking about cancer. Have some folks coming in from MO, OH, and NC. The guy from NC half-jokingly asked if he should bring up some Bojangles or a container of NC pulled pork BBQ. A few texts later and he's bringing a pork butt to roast and a a bunch of sauce.

Good friends are great.

Postby **mac5155** » Fri Mar 06, 2020 10:41 am

I too intend on BBQing on Sunday. Almost 60 - tropical!!

Postby **dodint** » Wed Mar 25, 2020 3:51 pm

Struck out again at Giant Eagle for yeast and flour.

I use SAF Red Label Instant Yeast for everything, which I buy from King Arthur Flour by the pound.

Went off of this recommendation and bought this yeast (and some flour) directly from King Arthur Flour. Hopefully it ships soon.

Postby **robbiestoupe** » Wed Mar 25, 2020 4:17 pm

Struck out again at Giant Eagle for yeast and flour.

I use SAF Red Label Instant Yeast for everything, which I buy from King Arthur Flour by the pound.
Went off of this recommendation and bought this yeast (and some flour) directly from King Arthur Flour. Hopefully it ships soon.

If we weren't quarantined, I'd give you the massive Sam's Club size package of yeast my mom gave me. No way will I use it all.

That said, there's a smell of fresh bread wafting into my home office rn.

Postby **dodint** » Wed Mar 25, 2020 4:18 pm

Nice. I bought a pound of it, so that's about 80 years worth for me.

Postby **blackjack68** » Wed Mar 25, 2020 4:43 pm

I'm having a party at the house this weekend. Kind of a dual thing, to celebrate the end of law school/bar and a break from my wife thinking about cancer. Have some folks coming in from MO, OH, and NC. The guy from NC half-jokingly asked if he should bring up some Bojangles or a container of NC pulled pork BBQ. A few texts later and he's bringing a pork butt to roast and a a bunch of sauce.

Good friends are great.

I saw this thinking it was from today and facepalmed.

Then I saw the date and facepalmed at myself.

Postby **iamjs** » Wed Mar 25, 2020 4:46 pm

don't worry, you're not the only one.

Postby **dodint** » Wed Mar 25, 2020 4:48 pm

That pulled pork was awesome. Good memories from the Time Before.

Postby **shafnutz05** » Wed Mar 25, 2020 9:00 pm

Struck out again at Giant Eagle for yeast and flour.

I use SAF Red Label Instant Yeast for everything, which I buy from King Arthur Flour by the pound.
Went off of this recommendation and bought this yeast (and some flour) directly from King Arthur Flour. Hopefully it ships soon.

The King Arthur Flour Company was founded in 1790 in Boston, Massachusetts, by Henry Wood. Wood was primarily an importer and distributor, originally of English-milled flour.

Damn....that's cool.

Postby **dodint** » Wed Mar 25, 2020 10:07 pm

Neat.

Postby **MrKennethTKangaroo** » Thu Mar 26, 2020 9:18 am

Any good cooking experiments in this time of self isolation? Make some stew in the crock pot last night, and I'm having a lot of fun cooking w/ a wok. Am i good with a wok? No. Is it seasoned properly? We are getting there. but do i like it? Yes.

I'm hoping there will be some pork but in the grocery store this weekend so i can make mac meat.

Postby **willeyeam** » Thu Mar 26, 2020 9:23 am

I haven't had time still to cook differently but I must say my grocery shopping has improved. I've gone to the meat market instead of the butcher counter at Giant Iggle, gotten fresh bread and buns from the bakery down the street. It's been good

On another note, my dad got a Green Egg and I've stopped over for filet, pork tenderloin and prime rib in the past 10 days. COVID-15 here I come

Postby **tifosi77** » Thu Mar 26, 2020 1:53 pm

I made larb last night. Was tasty.

Postby **count2infinity** » Sun Mar 29, 2020 7:22 am

Yesterday's bake: bagels...

Postby **Freddy Rumsen** » Sun Mar 29, 2020 7:46 am

Postby **blackjack68** » Sun Mar 29, 2020 12:07 pm

For the first time in quite a while, the whole immediate family was home for Sunday breakfast.

Thanks COVID

Postby **mac5155** » Mon Mar 30, 2020 3:58 pm

Ditto though Sunday breakfasts are usually had at Grandma's house... she's 89 and in great health, but... not worth it.

Postby **count2infinity** » Tue Mar 31, 2020 10:59 am

Another day of baking bagels... Honey whole wheat ones this time:

Postby **DigitalGypsy66** » Tue Mar 31, 2020 1:23 pm

Looks good. Do you boil them before baking?