What did you cook this weekend?

[guido]

Mark Bittman's Szechuan Mushroom Ragout AKA vegetarian MaPo Tofu

[rwsaunders]

Beef stroganoff to end the weekend.

[COVRTDESIGN]

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Working on a pork tonkatsu recipe this past weekend. So far so good. I want to do an asian slaw instead of straight cabbage, and I need to do a better pork marinade before frying.

[rwsaunders]

Fired up the Weber this evening and grilled some honey/butter glazed pork loin, along with some vegetables and spuds...nothing fancy.

[Too Tall]

RW RW RW sir that's some fine work.

Yesterday was Mrs. Too and my 28th. Lacking the absolute skills and chocolate for a cake I made Wedding Bliss pizza in the Rokkbox. We made four pizzas in all and knocked off 1/2 a fifth of d@mn fine pure agave Tequila made into Lemon Drops (on the sour side not sweet) and lived to tell. One of the pizzas went straight from the oven to our neighbor who is hands on treating COVID19 patients at NIH. We demolished one and saved two for leftovers. Pizza one was fried Dinosaur Kale, Caramelized Onion, cheese. Pizza two and three was caramelized onion, cheese, prosciutto and an egg than greens tossed with evo/salt/lemon ontop after it came out of the ROKKBOX. Last zaaah was all the leftover bits.
*Ha, my yeast problem is now solved. Holy development. Pictured are 300 gram balls. << taking a huge risk saying that outloud

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[mnoble485]

RW and Mr. Tall, you both rock. I think I could eat my weight in pork loin and pizza.

Mike

[rwsaunders]

TT...even Tiger Kink would be impressed with the leoparding on that crust. Happy 28th!

[Too Tall]

I'll take it, that is high praise. For me the key to getting the dough right is using the Pizzap formulas (thank you @crumpton ) @ 60% and red star yeast. Just shoot me now, I'm proofing all yeast. Those lovely dough proofing boxes are magic btw.
On a sour note, my huuuuge supply of Caputo 00 is close to done. Due to the plague all the Caputo is gone. No doubt becoming baked into hardtack ;) I was able to find a bulk bag of good quality 00 which is analogous to the Caputo....just don't tell the pizza cops.

As long as we are stuck, I need a quick study in making mozzerella or at least farmers cheese.

[funcrusher]

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Working on a pork tonkatsu recipe this past weekend. So far so good. I want to do an asian slaw instead of straight cabbage, and I need to do a better pork marinade before frying.

i've been hankering for some katsu...ordered some sauce from amzn...but forgot to get panko on my last death defying grocery excursion

i actually think straight cabbage is way to go...but if you wanted to put together a slaw i would throw in some sesame oil, rice wine vinegar, and a touch of sugar...perhaps some sesame seeds for crunch

[Too Tall]

Good call. Cabbage, it's what's on my must-have the next time I risk my life at the grocery.

[guido]

New addition to my pan-southasian fusion stew...



My SO requested the addition of slices of garnet yam to the onion, sweet pepper, collard greens and tofu mix in a tomato and coconut milk broth with garam massala, curry mix, garlic and sliced fresh ginger and 3 heaping spoon fulls of chinese chile paste. Served over brown basmati rice.

Another step towards enlightenment in a bowl...

[caleb]

Sunny side up ranch eggs in the subzero sunshine.

[robin3mj]

Chili is on the stovetop.
Breaking my dry January in style by adding some Goose Island bourbon stout to the pot (and pouring the rest for myself...)

[dgaddis]

Threw some shrimp on the barbie this weekend. Also had some veggie kabobs to go with 'em, some onion, bell pepper, and zucchini, but didn't get a pic of those. I don't know why we don't do shrimp kabobs more often, every time we do I'm reminded of how good they are and think "I should do this more often!"

You know you're cooking with high heat when you burn the hair on your hand...

[rwsaunders]

Doing a little sous cheffing for Mrs. RW this afternoon as she prepares Coc au vin for this evening’s dinner...damn that Brandy went up in flames rather quickly.

[rwsaunders]

Straight from Julia Child’s greatest hits...Coc au vin, romain lettuce with sliced tomatoes, fresh bread and parsley potatoes...accompanied by a Willamette Valley Pinot Noir.

[fastupslowdown]

Brook trout stuffed with sauteed figs and red onion. Roasted beets with balsamic on the side -Mike G

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[caleb]

That's a big brook trout!

[fastupslowdown]

really wasn't weighted 0.75 lbs at the market degutted

[dgaddis]

Finally made some brussel sprouts I was really happy with last night. Sunflower oil, salt, pepper, cut side down in a cast iron skillet and into a 500*F oven for 20mins, turn the heat down to 425*F till they're done. Caramelized, but not burned. Next time I'm adding some bits of bacon!