I'm out of ideas for dinner so I'm just going to post what I made a while ago and see what you guys have made recently.
Gordon Ramsay's pork belly and fennel:
Gordon Ramsay's pork belly and fennel:
Food thread
- Thread starter Spacealien2
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Friuli dish: polenta with sausage and rapini with shavings of parm...I put the parm in the polenta.
Too good, I can't make that.
I have polenta in the fridge for almost a year. Not even sure if it is still edible.
I have polenta in the fridge for almost a year. Not even sure if it is still edible.
Polenta is easy to make, just boil and stir to desired thickness. It keeps better cooked than dry. You can add butter and/or grated parm as it cooks.
And you can pair it anything you like.
And you can pair it anything you like.
Bobby Flay is a competition addict. Onion Ring battle: Bobby Flay vs Andy Baraghani.
Who doesn't love onion rings.
Who doesn't love onion rings.
Well done sir. Looks like a dish in any high end dining establishment. I've never made anything that looked that good.
I like to cook and can make some tasty dishes but I can't make them look good at all. If you like to see other peoples cooking, here is probably best food porn channel on YouTube.
Making polenta is butt simple, just remember the ratio of water to cornmeal. I make it slightly thicker so I can fry it later. If you add heavy cream, you're making grits.
The dude from Fuck That's Delicious.
Chef Brad Leone and Pastry Chef Claire Saffitz are so cute together.
The mistake was done purposely, Claire would know not to leave doughnut dough to proof overnight under cloth. If you're trying to cut down on plastic, use wax paper...keep it in place with Saskatchewan Seal Skin Bindings...RIP Super Dave.
The mistake was done purposely, Claire would know not to leave doughnut dough to proof overnight under cloth. If you're trying to cut down on plastic, use wax paper...keep it in place with Saskatchewan Seal Skin Bindings...RIP Super Dave.
Same. I’ve been cooking my whole life, I’ve done a bunch of culinary classes at George Brown, I have professional-level bartending and mixology training, but I can’t plate to save my life. I’m a great cook, best in my family, I make delicious food, it’s gotten me laid more than once, but I just can’t make it pretty.
Wow Grimnul you got instruction from John Higgins!
When we immigrated to Toronto, my parents were working constantly. Me, my sister...and sometimes my young pool shark uncle had to learn to cook for ourselves. This was the time when La Paloma was still a pool hall.
When we immigrated to Toronto, my parents were working constantly. Me, my sister...and sometimes my young pool shark uncle had to learn to cook for ourselves. This was the time when La Paloma was still a pool hall.
Sorry man, a true Friulan dish does not include rapini. That's modern Polentone/Terrone fusion.
Do not eat that shit. It would be better for you to eat the packaging the patties came in.
