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What's cooking?

Discussion in 'Food and Drink' started by Jim, Feb 25, 2014.

  1. Toothpick

    Toothpick #2 since day #1 Founding Member

  2. Christopher

    Christopher Founding Member

    What kind of meat are you sporting in that dish?
     
  3. Toothpick

    Toothpick #2 since day #1 Founding Member

    Ham! I guess overnight and all day in the crock pot will make it take on the bean color. It blends in!
     
  4. apathetic

    apathetic Founding Member

    For excess egg whites, another option is to make different types of dacquoise. They work really well as a base for all types of entremets... which leads me to the reverse question. What to do with egg yolks?

    At the moment I use them to do chocolate mousse or canneles, but any other suggestions?
     
  5. Custard, Aioli, Crema, Caesar, Anglaise to name a few.
     
  6. Andre

    Andre Founding Member

    Pasta dough and mayo use all the yolks around here. We used to make these rice merengue fritters with the whites, now we just freeze pints when anyone wants to make macaroons at home.
     
  7. Jeffery Hunter

    Jeffery Hunter Founding Member

    Finally picked up a new pasta machine today. Braised some Italian sausage in red wine to accompany the fresh tagiolini alfredo.[​IMG]
     
  8. schanop

    schanop Founding Member

    First up is Sunday baking with (for more or less) my three years old, sweet rolls and chocolate chip cookies. Then we head to simple Sunday dinner with Onglet steak, roasted potato and carrot, and salad. Spring is definitely here, and grilling is getting into swing.

    [​IMG]
    [​IMG]
    [​IMG]
     
  9. James

    James smarter then your average duck Founding Member Gold Contributor

    Tried my first Frittata last night, wasnt perfect but it was good

    IMG_20150912_191829.jpg
     
  10. schanop

    schanop Founding Member

    Made with De Buyer pan, I supposed. :cool1

     
  11. James

    James smarter then your average duck Founding Member Gold Contributor

    actually i used the lodge for this
     
  12. Mrmnms

    Mrmnms Founding Member Gold Contributor

    Looks pretty good to me James. Onglet steak. We call that hanger steak here, sometimes Butcher's Tenderloin. Great flavor. This one looks excellent.
     
  13. Lucretia

    Lucretia Founding Member

    Good looking frittata, James!

    Back to the farmers' market this weekend. My tomato guy was there again:

    FMSpaghet.jpg

    And so was the mushroom guy with some yellow oysters (next to regular greyish-browns)

    FMSpaghet1.jpg

    Time to make some tomato sauce:

    FMSpaghet2.jpg

    But wait! There's basil & oregano in pots by the sink, and found some buried treasure in the freezer--some meatballs! So time for spaghetti & meatballs with oyster mushrooms:

    FMSpaghet3.jpg
     
  14. zwiefel

    zwiefel Rest in peace brother

    This looks amazing...I want one of those cookies! and steak! and potatoes!....well, just fix me a plate.

     
  15. zwiefel

    zwiefel Rest in peace brother

    I was just going to ask what pan....I've only made a fritatta a couple of times...yours looks better :)
     
  16. zwiefel

    zwiefel Rest in peace brother


    those tomatoes look amazing...'shrooms too! Nice meal.
     
  17. James

    James smarter then your average duck Founding Member Gold Contributor

    three eggs in the 10 inch pan, thought it may have been to much but it wasn't bad at all
     
  18. schanop

    schanop Founding Member

    It was my turn for a frittata for lunch with what was left over in the fridge, cooked on De Buyer Carbone pan.

    [​IMG]
    [​IMG]
     
  19. Toothpick

    Toothpick #2 since day #1 Founding Member

  20. schanop

    schanop Founding Member

    It is morning tea time: espresso freshly brewed and a cookie baked the other day.

    [​IMG]
     

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