Fifth Avenue Forum

Posted: **Mon Jun 22, 2020 8:20 pm**

Made my Pap's spaghetti and meatballs yesterday at my grandma's. Made 72 total meatballs, roughly 4 oz each, in total and two large pots of sauce. He never really had a recipe, just make I to taste, I should probably get a general idea of how much of each ingredient I need

Wait...so you had 18 pounds of meatballs?!?!
That’s a lotta meatballs!

Posted: **Mon Jun 22, 2020 8:31 pm**

Two sheet trays loaded up. My mom requested extra so I made extra

Posted: **Mon Jun 22, 2020 8:48 pm**

I love making and freezing meatballs. Makes for a super quick dinner. Like 10 minutes and you're eating.

Posted: **Tue Jun 23, 2020 9:23 am**

Looks like a heck of a meal, mac! Kenji's crispiest are so freaking irresistible.

Posted: **Tue Jun 23, 2020 11:52 am**

Mac that looks fantastic. It's been wayyyyyyy too long since I've had seared scallops.

Posted: **Tue Jun 23, 2020 1:09 pm**

My first time actually. I'm tickled pink how good they came out using Ghee

Posted: **Tue Jun 23, 2020 1:12 pm**

Started shifting my diet towards a Paleo/whole food structure. It's a reminder that I'm an incredibly slow and messy cook.

Also, did the shopping for it yesterday and you definitely pay more to eat this way.

Made a big batch of salmon cakes that I can eat for breakfast through the week. Have some other recipes in mind. If any are interesting enough I'll share.

Posted: **Tue Jun 23, 2020 1:19 pm**

Just substitute the salmon with saw dust patties

Posted: **Tue Jun 23, 2020 2:35 pm**

There is something truly satisfying about simply roasted potatoes.

Posted: **Tue Jun 23, 2020 2:38 pm**

There is something truly satisfying about simply roasted potatoes.

Roasted chicken, roasted potatoes, and roasted vegetables is about the best Sunday dinner you could ask for.

Posted: **Tue Jun 23, 2020 2:41 pm**

I'll second that. I like to cook a Sunday roast every month or so.

Posted: **Tue Jun 23, 2020 10:12 pm**

There is something truly satisfying about simply roasted potatoes.

Boiled in baking soda water beforehand to amplify the roastiness...

Posted: **Mon Jun 29, 2020 10:29 am**

Black eyed peas and greens are my new favorite... served 'em with bbq chicken and corn bread yesterday for a nice Sunday dinner.

Posted: **Mon Jun 29, 2020 10:54 am**

an outside dinner, it appears

Posted: **Mon Jun 29, 2020 10:56 am**

Absolutely. We've been eating outside as much as possible. Right around 5-5:30, our outdoor table is perfectly in the shade of the house. As long as it's not raining or outrageously hot, we're out there. Makes cleaning up after a 2 year old easier too.

Posted: **Mon Jun 29, 2020 1:38 pm**

Put together a couple jars of the Brad Leone-recommended honey garlic ferment a little less than two weeks ago now. Really liking it. Favorite application so far is on pizza. Going to make a dressing using both the honey and the garlic at some point this week.

Posted: **Mon Jun 29, 2020 2:53 pm**

Did you give it a little tossy toss beforehand?

Posted: **Tue Jun 30, 2020 8:19 am**

Bought myself some fermentation vessels to start playing around with some various stuff... Kimchi, sauerkraut, pickles, hot sauces, ginger beer are all in the plans. Kind of excited and terrified at the same time.

Posted: **Tue Jun 30, 2020 10:36 am**

I do sauerkraut usually every year. I love it.

Posted: **Tue Jun 30, 2020 10:44 am**

Sauerkraut is what launched my interest. I had one more choice for my CSA collection this week and so I went with some green cabbage to put into a mason jar to ferment.

Posted: **Tue Jun 30, 2020 10:09 pm**

It's easy. Cabbage and salt. I usually do mine in a food safe bucket

Posted: **Wed Jul 01, 2020 8:30 am**

does anyone here use a moka pot for coffee and if so do you have any tips?

ive enjoy it so far but i want to make sure im not missing out on anything good. i tried a cubano coffee today and pretty much failed

Posted: **Wed Jul 01, 2020 8:34 am**

It's easy. Cabbage and salt. I usually do mine in a food safe bucket

I've become a big fan of Joshua Weissman on youtube: https://www.youtube.com/channel/UChBEbM ... jTtmI32UEw

He's got all sorts of good fermentation videos including saurkraut. His sourdough starter procedure is what I used and it worked out fantastically well. He's previously said one of the chefs that had the biggest impact on his life was Rene Redzepi, head of Noma, which does a ton of fermentation/experimentation. A lot of his fermentation stuff comes from The Noma Guide to Fermentation, so it's gotta be good stuff.

Posted: **Wed Jul 01, 2020 11:00 am**

It's easy. Cabbage and salt. I usually do mine in a food safe bucket
I've become a big fan of Joshua Weissman on youtube: https://www.youtube.com/channel/UChBEbM ... jTtmI32UEw

He's got all sorts of good fermentation videos including saurkraut. His sourdough starter procedure is what I used and it worked out fantastically well. He's previously said one of the chefs that had the biggest impact on his life was Rene Redzepi, head of Noma, which does a ton of fermentation/experimentation. A lot of his fermentation stuff comes from The Noma Guide to Fermentation, so it's gotta be good stuff.

I think I just found my new favorite YouTube channel. Thanks!

Posted: **Wed Jul 01, 2020 12:13 pm**

does anyone here use a moka pot for coffee and if so do you have any tips?

ive enjoy it so far but i want to make sure im not missing out on anything good. i tried a cubano coffee today and pretty much failed

Chemex for me.

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