Cooking and Dining

[tifosi77]

On the social medias I follow several out-of-market restaurants around the country in overseas, and one of them is PGHs very own Morcilla, which I gather to be a rather excellent Spanish/tapas outlet. Just got a notification that they'll be hosting hog butchering demos on March 10th and 12th at their restaurant.



I've been to something like this before, and it really gives you an appreciation for the immense skill of an expert butcher and their team. Nothing goes to waste. And, with any luck, the event will be crashed by PETA. Which is an hoot.

[Lemon Berry Lobster]

You should get to kill the pig too.

[Dickie Dunn]

Morcilla is excellent, though a bit noisy due to the small space and pretentious hipster crowd. I'm a big fan of the Handcrafted series on Bon Appetit's YouTube channel. Very interesting and definitely a ton of skill involved in those professions.

[MrKennethTKangaroo]

is that the same event where they got in trouble bc the Quebecois guy served horse tartar

[tifosi77]

There is nothing wrong with horse tartare if it comes from a reputable abattoir. I've had horse sashimi before, ain't no big thing.

[mac5155]

You should get to kill the pig too.

Trust me, you'd rather not

[Freddy Rumsen]

Cooking Gaisburger Marsch with spaetzle for supper.

[Viva la Ben]

Ish better taste good @shmenguin

[shmenguin]

50 cents a can. Nice. BlackBerry is the strongest flavor. Raspberry lime is good. I’m partial to lemon. Haven’t tried the other 2 but want to.

[Lemon Berry Lobster]

You should get to kill the pig too.

Trust me, you'd rather not

You're probably right, I've regretted every other time I stabbed a hog...

[blackjack68]

Lulz

[mac5155]

You should get to kill the pig too.

Trust me, you'd rather not

You're probably right, I've regretted every other time I stabbed a hog...

Giggity

[Viva la Ben]

I like the pamplemousse flavored spindrift.

[shmenguin]

Just found some today. Co-signed.

I’m at 2-3 cans a day. I’m flyin too close to the sun, 15 calories at a time.

[tifosi77]

So I picked up the Salt, Fat, Acid, Heat cookbook today. Really looking forward to dipping into it.

[the wicked child]

@@Dickie Dunn @tifosi77

Finally finished up watching The Final Table. I don't know that they could ever do it again, but I enjoyed it quite a bit. it was different.

It was quite a spectacle to see 9 chefs of that caliber in one place, and I can't even fathom the stress the final four were under cooking for them.

I personally didn't mind the format. Since most teams would only have one week where they technically had an "advantage", they still had to survive through 8 other countries, regardless of whether their "advantage" was week 1 or 9.

It was kind of refreshing to see a competition where random advantages like immunity, voting, politics, etc were not involved... the chefs had to put up or shut up based on their dishes alone.

It was far from perfect... but I enjoyed it.

[Dickie Dunn]

@@Dickie Dunn @tifosi77

Finally finished up watching The Final Table. I don't know that they could ever do it again, but I enjoyed it quite a bit. it was different.

It was quite a spectacle to see 9 chefs of that caliber in one place, and I can't even fathom the stress the final four were under cooking for them.

I personally didn't mind the format. Since most teams would only have one week where they technically had an "advantage", they still had to survive through 8 other countries, regardless of whether their "advantage" was week 1 or 9.

It was kind of refreshing to see a competition where random advantages like immunity, voting, politics, etc were not involved... the chefs had to put up or shut up based on their dishes alone.

It was far from perfect... but I enjoyed it.

I definitely enjoyed it despite its imperfections. There was a lot of interesting chefs competing, but once you got to the end the final four and the eventual winner made complete sense. I also got a kick out of the French judge and her “delicate palate” having issues with any kind of spice. Now that I think back on the show it also reinforced the importance of presentation in high cuisine. There’s only so many ways to cook things and there was a hell of a lot of confit-ing happening in this competition.

[tifosi77]

I also got a kick out of the French judge and her “delicate palate” having issues with any kind of spice.

Oh, eff this particular noise right here.

[count2infinity]

I recently watched through it. Once hipster boy and shaved head girl were gone, it became enjoyable.

The guy I was rooting for won, so that’s fun too.

[Dickie Dunn]

I recently watched through it. Once hipster boy and shaved head girl were gone, it became enjoyable.

The guy I was rooting for won, so that’s fun too.

Had to find a list of the competitors to figure out who you were referencing. They sucked. I was also not a fan of the South African and Australian. They were a mess. Charles Michel and Rodrigo Pacheco would crack me up. Those two were odd cookies who definitely saw the world differently.

[count2infinity]

They played the “we’re young so no one thinks we can win...” thing every. Single. Episode. Well, guess what? Ya lost, so they were right.

[tifosi77]

We stopped watching after 4 or 5 episodes. SA chick had a really cool restaurant concept, but it seemed every episode she was in the bottom group. "We're young, no one thinks we can win." No, no one thinks you can win because you've largely been crap the whole time.

[AuthorTony]

I took a roast out the freezer Tuesday night. It was thawed yesterday but I haven't got around to making it yet. Would it be safe until Sat or is that pushing it?

[dodint]

In the fridge? Yeah.

[tifosi77]

Anyone hear of Made•In cookware? Started seeing a ton of targeted ads on Facebook, so I decided to check them out. They're a newish direct-to-consumer company from Austin that makes their stainless gear in the US with US-sourced metals. They have picked up some impressive reviews and endorsements.

I'm probably gonna buy one pan to check ergo; if I like it I'm outfitting the new kitchen.