What's Cookin'?
Re: What's Cookin'?
Filoso takes great photos no matter what the subject matter
Food looks great, guys
Food looks great, guys
Spydergirl88
3 Nats, 1 Chap, 1 Sham, 1 Urb
3 Nats, 1 Chap, 1 Sham, 1 Urb
- Manixguy@1994
- Member
- Posts: 12793
- Joined: Fri Jun 10, 2016 12:12 pm
- Location: Central Illinois
- Contact:
Re: What's Cookin'?
I’ve gained 5 pounds looking at these pictures ! Everything looks wonderful . Dan
MNOSD 0002 / Do more than is required of you . Patton
Nothing makes earth so spacious as to have friends at a distance; they make the latitudes and longitudes.
Henry David Thoreau
Nothing makes earth so spacious as to have friends at a distance; they make the latitudes and longitudes.
Henry David Thoreau
Re: What's Cookin'?
taught the kiddo how to make gnocchi
Last edited by vivi on Thu Sep 22, 2022 9:53 pm, edited 1 time in total.
Re: What's Cookin'?
herbed gnocchi and extra thin sirloin
I've always liked thin steaks. Can simply season, flash them for a minute on each side, then plate.
I've always liked thin steaks. Can simply season, flash them for a minute on each side, then plate.
Re: What's Cookin'?
NY Strip and Mac n Cheese.
Re: What's Cookin'?
Very nice. I've never made gnocchi on my own, but I remember helping my great-great aunt when I was about 10. She was in her 90's at the time, which would make her... really old... today. Maybe it's time to give gnocchi another shot.
Any tips? It's been nearly half a century. If I recall correctly, it's all the white flour that the potatoes will take, and the trick is in how you roll each piece with your thumb. Surely there must be more. Marinara? Something a little meatier?
Here's a couple cooking pics.
Re: What's Cookin'?
French toast and in cast iron no less
- cabfrank
- Member
- Posts: 2899
- Joined: Sun May 08, 2011 9:07 pm
- Location: Northern California, USA, Earth
Re: What's Cookin'?
Looks good, what are the sauces?
- standy99
- Member
- Posts: 2221
- Joined: Sat Jul 22, 2017 11:07 am
- Location: Between Broome and Cairns somewhere
Re: What's Cookin'?
Specialty is Chinese BBQ pork lately…
Always lose one to the sandwich after cooking
Always lose one to the sandwich after cooking
Im a vegetarian as technically cows are made of grass and water.
- cabfrank
- Member
- Posts: 2899
- Joined: Sun May 08, 2011 9:07 pm
- Location: Northern California, USA, Earth
Re: What's Cookin'?
Delicious!
- kennethsime
- Member
- Posts: 4787
- Joined: Thu Dec 29, 2011 8:28 pm
- Location: California
Re: What's Cookin'?
A good friend dropped by the office to deliver a belated Christmas gift yesterday. I was off to a meeting, so didn’t realize what it was right away.
Holy heck, was I tickled pink when I opened it. As soon as I felt the handle I knew what it was. I’ve wanted one of these for years, but never thought I needed it.
This became fajitas. The factory edge is ok, but the blade is just so darn thin it’s a different experience - definitely used to Henckels and Messermeister blades. Looking forward to putting a better edge on.
Holy heck, was I tickled pink when I opened it. As soon as I felt the handle I knew what it was. I’ve wanted one of these for years, but never thought I needed it.
This became fajitas. The factory edge is ok, but the blade is just so darn thin it’s a different experience - definitely used to Henckels and Messermeister blades. Looking forward to putting a better edge on.
I'm happiest with Micarta and Tool Steel.
Top four in rotation: K390 + GCM PM2, ZCarta Shaman, Crucarta PM2, K390 + GCM Straight Spine Stretch.
Top four in rotation: K390 + GCM PM2, ZCarta Shaman, Crucarta PM2, K390 + GCM Straight Spine Stretch.
Re: What's Cookin'?
If we spent as much time trying as we do doubting, we might have already accomplished it.
-Tom