Porcini mushrooms risotto edition.Previous thread >>22261922General thread for posting your cooking process/food you made.
nipponese teishoku meal
>>22277287You forgot to move your piss bottle out of the picture.
>>22277297you are SO FUNNY anon updoots
I made dried porcini mushrooms risotto using the fake Carnaroli.It’s not as creamy as I wanted but considered that there’s not butter and parmigiano, i thinks that I achieved a respectable result imho. Next time I’ll try with ghee but without milk solids it’s difficult to achieve a good emulsion. I accept the challenge.>>22276373Thank you anon>>22277287Looks good
>>22277300>no butterBecause of your schizo diet?
>>22277303I'm not following any diet, I just avoid eating what hurts me.I stopped eating cow milk and derivates (ghee is ok since it's 100% fat) because of the pro inflammatory effects on my fucked up inflammatory condition, the same goes for gluten and pork meat, however next month I'll start reintroducing gluten again slowly starting with half a dose of pasta. I'll go back eating butter and some cheese again, don't worry.You know, eating with restrictions like I did really forced me to learn how to cook and achieve the results you take for granted by actually studying the science behind emulsions and things alike, especially when you want to achieve the same/similar result using different ingredients.
I had tacos again last night.
>>22277309Why did you stop the blood type diet?
>>22277300https://files.catbox.moe/m5nr1v.MP4Also after only 2 risotto dishes I can safely conclude that this cross breed Carnaroli rice is not good. It doesn't release enough starch, it keeps its shape and stays al dente, which is nice and expected, but if it doesn't release starch then it simply is not a good risotto rice.I'll give the two vaccum sealed portioned bags to my parents and I'll straight buy the high quality stuff, like Acquerello or Riserva San Massimo.The procedure is correct, the mantecatura sounds are correct...I didn't make mistakes. >:(>>22277316Because it didn't work.I had some positive results but after a reasonable amount of trying it and learning how my body works, I understood that the symptoms I'm experiencing are not caused by what I eat.
>>22277287This is pants . . why did you post this? >>22277279Obviously we can't tell how it tastes but I hope it has a strong mushroom flavour, I have always had problems with risottos, getting the creamy rice and the other ingredients cooked.>inb4 skill issue.Here is a fried rice dish I made a while ago (can't recall if I made a cook-a-long with it?) Long grain rice, peppers, egg, peas and slices of gammon, with usual chinese type seasonings. I find there is more leeway with fried rice than there is with risotto, so I avoid the later.
>>22277335>Obviously we can't tell how it tastes but I hope it has a strong mushroom flavourIt tasted good, mushrooms and fresh herbal notes from the parsley, also the stock was made with (also) fennel and cherry tomatoes so it had a bit of acidity and subtle anise note, that's why I didn't add white wine to deglaze the pan.Of course it would need the butter and the onion to complete the profile, as this is a rich kind of risotto imho, you want a bold flavor, but again considered that I didn't also add parmigiano cheese I got an imho good result.If I compare it to the previous fresh porcini mushrooms rice I made by sautéeing the mushrooms in the ghee and browning them + mixing them with the donabe cooked koshihikari, the risotto was more delicate which is insane lol.The Japanese rices with their buttery texture make up A LOT for the lack of certain ingredients, too bad I can't use them to make risotto.>I have always had problems with risottos, getting the creamy rice and the other ingredients cooked.>inb4 skill issue.You certainly need the skill because risotto has its rules and you actually have to babysit the pan for 15-17 minutes, however the key moment is the mantecatura process in the end which has to be done off the stove and you need to aerate the rice my vigorously mixing it and flipping the pan to create the emulsion between the stock, the fat that you add for this process (fridge cold butter) and the grated cheese (which is optional but it helps). Also let the rice rest 1 minute before mantecatura.However...if you use a non suitable or low quality rice, you won't get a good risotto.I used a cross breed supermarket carnaroli and as I said above it took me 2 tries to conclude that it's not good risotto rice. It's good rice per sè, but not good risotto rice for creamy all'onda results.When you buy Carnaroli, ALWAYS buy the good stuff labelled Carnaroli Classico. It's not cheap, but it pays.
>>22277334Holy fucking shit catbox never work.>>>/wsg/6265429
>>22277355If there’s copyright music it won’t workv. annoyinge
>>22277349>However...if you use a non suitable or low quality rice, you won't get a good risotto.I never went for the top notch stuff, just alborio but like you said 'you have to babysit the pan' more and that's why I kind of moved onto fried rice dishes, rather than risottos. I do often make a rather British fried rice dish which is pretty tasty and perhaps in the next week or so, I will make a cook-a-long thread (but I will have to hide the fact it is British, for obvious reasons).Thanks for your insight.
>>22277367It has no music, just the ambient sounds from the original clips. :(>>22277377Arborio is a good choice for risotto, it’s one of the most used rices.Compared to Carnaroli it’s more creamy as it releases the starch quickly, however it doesn’t hold its shape as well as Carnaroli so it’s easy to overcook it and it doesn’t stay al dente.It’s a matter of tastes, Carnaroli it’s usually considered the best restaurant quality rice for risotto but it has to be Carnaroli Classico, there’s no exception.Both for Arborio and Carnaroli, always buy from the producer directly, it’s the only way to ensure that you get good stuff, as always, because supermarket rice is not as good. It’s the same as buying supermarket coffee vs freshly roasted coffee from a roaster, the supermarket products are of inferior quality because they have to be cheap.Considered that rice is inexpensive, I don’t get why people in Italy would buy supermarket stuff (yeah like I did lmao) but I get why someone living outside Italy can have difficulties accessing high quality products, however I can guarantee that virtually all rice producers ships in EU without problems.
>>22277411i get acquerello from my supermarket
>>22277335Calling something pants in the same post with that hobo stew is ironic.
>>22277419Which supermarket? Eataly? Iper?
>>22277411I am generally cooking for myself, so although I will disregard crap, meat, veg, etc. searching for top quality rice hasn't really been a priority. Maybe if I was chasing Michelin Stars I would hunt down the best rice?As far as I am concerned the rice is just filler, albeit part of the dish.
>>22277435https://www.globus.ch/en/wine-delicatessa/spices/pasta-rice?rice=wsf_risotto_ricejust saw they've got the 8y invecchiatto
>>22277441You see anon, Italian cuisine is all about the autism. Few ingredients (usually) but they have to be good quality or the recipes don't reach their full potential.For example, this producer is good: https://www.cascinaoschiena.it/en/oschiena-rice-products.htmlThis one too: https://cascinacanta.it/i-prodotti/risi/riso-carnaroli-classico/
>>22277444Ok anon, what you linked me is exactly the Swiss version of Eataly as far as premium/gourmet retails go. This comes to no surprise, but then again I wouldn't call that a supermarket for the common person.17€ for 1 kg of Acquerello classico are 30-40% more than what you pay for it in Italy, which is ok because of the added taxes and import fees.Personally, I wouldn't bother with the invecchiato because you have to be an actual risotto autist and expert to fully appreciate and enjoy it over a regular Acquerello (which is also rice for high tier chefs and restaurants), I think that it's more for ultra complex risotto dishes with a lot of stuff, not your regular risotto with mushrooms, saffron or sausage, but out of curiosity I would still buy a tin maybe as a self gift for christmas. :D
>>22277453Can I, a stupid american, also learn to be a rissoto autist? I have access to all sorts of high end rice where I live.
>>22277460Yes, you can, but you need to acquire the taste for the desired result if you want to replicate classic Italian dishes.It sounds like something you would give for granted but risotto is what our nonna cooked to us, it's one of the dishes for the Sunday's family lunch, it's serious stuff, so part of the autism comes from trying to replicate the flavor that lives rent free in our memories. :(Also modern risotto is an evolution from classic risotto, so you will find every kind of recipe.https://www.youtube.com/watch?v=guwFnsRL31ghttps://www.youtube.com/watch?v=y3NcYXPQIVwhttps://www.youtube.com/watch?v=pilzzJob6rshttps://www.youtube.com/watch?v=ANZTOPW_j7khttps://www.youtube.com/watch?v=cTkTFNV4ki0When you ascend to the level of turbo autist you can start thinking about doing the process of mantecatura (the final emulsion of fats + water/stock + starches) with things such as honey.Risotto is hard to master, so you have to study a lot.
>>22277279That looks like dog shit. You suck
>>22277488Nah, it doesn't suck.The rice worked flawlessly as far as holding its structure and stock absorption, you can see that despite having cooked for 16 minutes the individual grains held their shape resisting a 3 minutes mantecatura with vigorous stirring and flips. The video can't show the texture but it stayed al dente, perfect.Where it clearly lacked was the starch release, so the rice looking like that isn't a defect at all because the rice was good and had to me the correct texture, but if we are evaluating it as a creamy risotto all'onda, then the final result is not really there because I relied basically on the emulsification of the stock and the oil rather than having a lot of starch to work with and therefore we have a creamy sauce but we can see the individual grains despite actually having a stable emulsion.I would rate it 6.5/10 as a risotto all'onda, otherwise it's a 8/10 rice dish according to taste and texture.
>>22277477Whats like a basic rissoto you would take to chuch potluck? Thats the one I want to make. I will branch out from there.
>>22277509Although there are different rice varieties such as the already named Carnaroli Classico which hold their shape even when they're kept in the fridge, I would advise you not to bring risotto to a potluck because it will lose the all'onda texture as it keeps absorbing the liquids. Risotto has to be eaten when you make it because if you have leftovers the only dish you can make is risotto al salto.Make something like this instead: https://www.youtube.com/watch?v=nN7m43ylfewYou can add a ragù and peas.
>>22277517I had to turn it off because it looked like he was gonna fuck that poor rice. But no, i can try that. Do I need to know speghetti to understand? I follow along with this french girl ok.
>>22277453it's the food department of a department store just like el corte inglés, kadewe or harrodsi'm not familiar with eataly i guess it's eatable italian products only>I would still buy a tin maybe as a self gift for christmasyeah it crossed my mind out of curiosity
>>22277460rissoto is easy. Being a rissoto autist would be like one level up from being a breakfast cereal autist. Just buy a diff rice every week or two weeks, and play around with all the rices you got. Use different mushrooms, do different cheeses, etc. Just choose a nice stock (or your own)
>>22277605Eataly is commie luxury chain that sells upmarketed Italian ingredients and stuff, basically only rich leftists buy there.
>>22277654where do the rich right-wingers buy?
>>22277279Shit picture, great taste though.Mutton chops with vadouvan rub, served with wilted spinach with garlic, onions and beluga lentils.Bought me a half sheep today, so threw something together quickly to get a taste.
>>22277663There are no rich right wingers in Italy, they're just commies who vote our right (which is the same thing as the left). Right wing parties are banned in Italy, there are actually two honey pot far right parties which exclusively serve to gather actual non ironic fascists voters and file them on some government list. Forza Nuova and Casapound, these are the honeypots.
Another day, another GenoveseGOD is Great
I spent the morning making bolognes. It's my best batch so far. Rather than dicing the onion, celery, and carrot I pureed them into a smooth paste and it worked out perfectly. Definitely doing that from now on.
>>22277814godßless
>>22277663Eataly. It's a chain market/food hall that sells Italian food from Italy and has restaurants and stalls selling cooked Italian food. It has locations all over the world.>In January 2007, Italian businessman Oscar Farinetti opened the first location of Eataly,[3] converting a closed vermouth factory in the Lingotto district of Turin. Easily accessible via the Lingotto metro station, the establishment has been described by The New York Times as a "megastore" that "combines elements of a bustling European open market, a Whole-Foods-style supermarket, a high-end food court and a New Age learning center."[4] Farinetti planned early on that additional stores would open elsewhere in Italy and in New York City with help of investor chef Mario Batali>Mario Batali, previously a minority owner and founder of Eataly, is now no longer attached to the company following sexual misconduct allegations against him. Eataly pulled all products bearing his likeness two days after the allegations surfaced in 2017.[36]
Chicken souvlaki, couscous pilaf, garlic green beans, homemade tzatziki, some pita.
>>22277710Chops look good but I especially like the medley underneath. How many pounds is half a sheep?
>>22278268The 'iki looks a bit dry.
>>22277279
I’m sure this is better suited for /an/ but this is really my home board.My dogs dinner: kibble with pork, rice, turmeric, and egg.He’s real old, and he’s been extremely dizzy and unable to walk all day.I think i know what’s wrong with him, but there’s a vet appt Sunday regardless. I hope it’s vestibular syndrome, because otherwise he’s been in damn near perfect health for 14yrs. I’ve already thrown out my back carrying him around today and I’ll be happy to do it for weeks if there’s a good chance he’ll recover. Wish us luck /ck/
>>22278294GL to you and your dog! I just ate junk food all day so your dog is eating better than me today lol
>>22278171>pureed them into a smooth pasteI’ll have to try that, your pasta looks great>>22278268That’s got to be very tasty
>>22277659My thots exactly
Sparaguse Onione Steake Eggie RicebowlGOD is Great
>>22278316Thanks, honestly i ate junk good all day too lol
>>22278195Are you retarded? The founder of Eataly, Oscar farinetti, is friend with former partito democratico (yeah the translation is Democratic Party and it’s a carbon copy of the American one included the infinity brown people policy as their first priority) secretary Matteo Renzi which gave Farinetti a lot of free stuff bypassing rules even for public events, they gave Eataly free empty shops owned by the city councils free of charge while other people would have to pay rent and shit like this. He’s a raging commie.
>>22277814Based >>22278171>smooth onions paste Nice, that’s also a technique high level chefs use to make risotto so you won’t have onion bits under your teeth as you chew.
>>22278275>dry>>22278334Thanks, it definitely was.
>>22278270I've gotten around 15kg bone-in, so 33lbs. But that's a sheep that was mainly used to graze for the purpose of vegetation control rather than to fatten it up, so if you get a commercially raised sheep you might get a bit more meat.
I enrolled myself to a 2 hours onigiri workshop with a Japanese chef at the end of this month.I explicitly verified that the rice will be cooked using a Japanese Donabe, specifically from the same producer of mine.What the fuck am I in for? More autism?
>>22277334>that flickimpressive
This is all Riceautistanon's fault, he made me do the needful.
>>22278515Was it? Thanks.>>22278575Good job anon, I'm following.I found local groceries which sell single cans, they also have the 8 year old rice in single cans so I'm super interested.
>>22278513Sounds fun, I hope it’s great
>>22278268Thank god you're back bro, I saved this picture in the last thread hoping to get a hold of you. Now, your last time posting this picture you got DUBS, which I checked btwBut I really wanted to ask you about your tzatziki. Shit looks THICC. I've made it several dozen times, normally just kinda of bullshitting some things together or loosely following a recipe out of the Joy of Cooking. I always use 5%greek yogurt, which is the the highest fat I can find around me, and squeeze as much liquid from my shredded cucumbers as possible....but it's never looked like that. You've got a bunch of shredded onions in there or something?
>>22278953Sorry anon, I didn't see your post. >onions?No sir. I wring all the liquid out of the yogurt first. It should be about the thickness of cream cheese when it's done. Peel and chop your cukes, then salt them. Let them rest for about 30 minutes. Add to your food processor and pulse until they're still chunky, but small pieces. Remove and wring out most but not all water. Add garlic to fp and pulse until a paste, you'll have to scrape down the sides and add a little olive oil. Add cukes, yogurt, a squirt of white vinegar, white pepper and as much fresh dill as you like, pulse until it just comes together .
>>22278953Yogurt should look like this when strained. That way you can adjust the texture with the amount of liquid you leave in your cukes.
>>22278953My final product looks like this because we like it thicker and very garlicky. Make yours however you like. Liquid out of the yogurt, adjust using your cukes.
>>22278988>CHECKED AGAINYou're on a roll bud, go buy a $5 scratch off for me lol. So draining the yogurt is the secret huh? Makes sense now. I've yet to do this myself, since I don't do a ton with yogurt. I can't quite make out your set-up in the draining picture, just a colander and cheesecloth with some added weight in the coffee can? And it looks almost like you're saving the strained liquid, you do anything with that?
>>22279044Czecht backYessir, draining the yogurt is the key. Having whole milk yogurt really helps if you can find it. It's the fat content that gives it that almost cheeselike consistency. The straining rig is nothing fancy at all. Collander, catch bowl, clean tea towel and a #10 can of potatoes that weights about 10lbs. Any weight at all will work. As for the liquid, I didn-t save ut this time but I sometimes use it in breads,or to mix into egg whites with a little cream of tartar to make sweet or savory meringues. It's a good way to add extra protein to stuff. I had no plans for it this time so didn't keep it.
>>22278575>>22278597>aged riceOkay I’m dumb, can old rice good? I always toss mine after a year
>>22278988Different anon but saved, thanks!
>>22278283Handsome bahn. I really want to get a party size bahn mi sometime and just eat it for a week
>>22279763Aged rice means that it’s stored and aged 1~8 years after milling, in temperature and humidity controlled silos, BEFORE being processed.Also Acquerello does an exclusive step with a patented process that nobody else does, basically they reintroduce the rice germ after the rice has been refined so you end up with white rice which has the same nutritional values and minerals as brown rice.Aging stabilizes the starch structure, improving even more the grain’s ability to absorb liquids while maintaining its shape during cooking, also the starch release becomes more controlled during the whole cooking time rather than doing it in the early phases.Regular Carnaroli Classico has a good absorption ability and a high starch release that happens faster during the early phases of cooking, yet it has a good ability to hold the shape of the grains resulting in a creamy risotto which still has a structure when you chew it.Aged Carnaroli boosts these abilities and changes how the starch is released because it becomes more controlled, the liquid absorption becomes even easier meaning that the rice becomes more flavourful and it hold better its shape while becoming difficult to overcook, so it stays al dente unless you deliberately cook it for a lot of time. The final rice has separated grains and looks elegant but still creamy which is somehow what visually happened here >>22277279 strictly speaking about the grains appearance, despite that rice was a Carnaroli cross breed (an inferior product) and supposed to be way creamier.The 8 years old rice is the hardcore level of this: it drinks stock like a madman and holds its structure exceptionally so it’s good for ultra high level gourmet risotto made with few ingredients or complicated steps which requires good control. It’s overkill for regular homemade risotto but I’d still try it for the sake of curiosity.[…]
>>22279987In conclusion:Aged Carnaroli Classico (1 year) vs Acquerello (1 year) on paper behave the same way during the cooking process, the main difference - apart from the nutritional values which are incredibly superior for Acquerello rice and the germ reintegration that alter the structure a bit - but Acquerello is one of the benchmark Carnaroli Classico rice producers so you can be 100% assured that it’s a super high quality rice that gets processed in a very delicate way in temperature/humidity controlled environments, so if you buy it you know you’re buying the best Carnaroli Classico rice, then if you choose to buy another Carnaroli Classico rice from another producer you will find different products and qualities because as we know each producer, each land the rice grows on and how it is processed alter the final product. It is possibile to find a 1 year aged Carnaroli Classico which tastes or is as good as Acquerello (but not for the unique patented processes and nutritional values) but still you need to find it among the producers out there.Kindly reminder that my supermarket (Coop) sells their own brand 1 year aged Carnaroli for like 4.40€/kg which is an absurdly low price, so it’s safe to say the rice is shit.
>>22278369Are you a powerlifter?
>>22280041*powerbottom
Made some blue cheese curry pasta, didn't have shrooms.
>>22279994Not my problem :^)>>22280148Did you cook the bell peppers? O_oI don't usually make negative comments about what other anons cook and post here, but I really have to say that what you posted is a nightmare, not only it looks like complete shit but you didn't even reduce the sauce.Sorry anon, but jesus christ...
Savory scoville butter steak with crispy garlic anyone?
>>22277287East Asians must love doing dishes. After every meal is just a pile of bowls and plates.
>>22277659Left corner.
>>22280197Steak-Ums?
>>22280205Westerners pile everything into one big sloppy slop slop bucket and smash their faces into the homogenous mix while chomping greedily
>>22280205I'm not asian but I'm an autist and I always hated when ingredients touch in my plate, so I use a separate plate for every ingredient that's not part of a unique dish.So, steak has its plate and the veggies have their own so they don't get wet with the steak juices or whatever.I don't mind washing extra plates but eating like this is difficult because you have to reach food far from your main plate so you risk dropping food on the table and in general it's not pleasant having to eat like this, so I chose a final solution: I eat one plate of food at a time.>pros: I don't have to act as a contortionist to eat dinner, the ingredients stay separated and uncontaminated>cons: the next plate is always colder, I eat as a robot in an assembly lineLife is suffering.
>>22280239Think, anon...THINK.
>>22280239maybe you could eat like asians by holding each plate in your hand while eating so you don't drop food
>>22280245>made by metal so it can actually go in the oven to keep the food at the same temperatureI KNEEL>>22280247Unacceptable. Food and plates must stay on the table.
>>22280232Very affordable thinly sliced bottom round. It's a flavorful cut but kinda tough. I can see why it's a popular choice for making jerky.>>22280237Sounds like it must be delicious.
>>22277279Greek-style braised sheep shanks with tomato and zucchini, pita on the side.
>>22280340Nice. I should make pastitsio this week.
>>22280411Fuck it. I made pastitsio today.
I made cuban sandwiches, they were pretty good
>>22280887Excellent. I love Cubanos so much.
Pastitsio, tomato and olive salad, garlic bread
>>22280887AREN'T THEY ILLEGAL?
>>22280934I'm sorry. I meant to say American sandwich
>>22280928I would eat this greedily, and afterwards lean back contentedly and pat my tummy
>>22280148Wow talk about powerful taste, I’ve never tried blue cheese and curry before but now I’m curious. Color contrast with the red pepper is a nice touch
Chicken soup for the soul
>>22279987>>22279991Ah I see, I appreciate the detailed response
>>22278171Damn that looks goodMy pizza from Friday.. I made two, it's my favourite part of the week
French fries with fresh patatoes in sunflower oil yesterday.
>>22277279I made some chile colorado braised short ribs, red rice and refried beans for dinner>>22278268that looks fantastic>>22278283nice banh mi!>>22280340Fire man, looks stunning. You make the bread yourself?>>22281262hell yea
>>22281459Nah, was gonna do homemade pita but yogurt had gone off, so used some storebought bread.
>>22281280You’re welcome.Soon I’ll have my answer.
>>22281668>he didn't buy the limited edition tinanon...
>>22281234Lol. Why thank you anon. What a fantastic compliment. It was quite good.
>>22281673I did anon, I’m waiting for the delivery.I just happen to be in city center this morning and so I entered one of these pretentious groceries with foie gras, caviar and other bullshit to get a 500g tin to try.I ordered 1 kg normal and 500g 8 years, I’m waiting for the order to be shipped.
>>22281459Thanks anon. Didn't see this right away. I would wreck a plate of this.
>>22281680i meant this tin
>>22281690I didn’t even know that it existed, however I found a 7 years aged tin which was the previous oldest aged rice before they switched to 8 years.
>>22281668Also, here's an interesting set of articles by Gambero Rosso about the best Carnaroli rice you can find at the supermarket and the best "artisanal" Carnaroli according to their taste test panel:https://www.gamberorosso.it/notizie/rubriche/classifiche/migliori-risi-carnaroli-supermercato/https://www.gamberorosso.it/notizie/rubriche/classifiche/miglior-riso-carnaroli-artigianale-classifica-degustazione/
Made some butternut chestnut purée with goat cheese on top.Preparing the butternut was a pain in the ass.
>>22281876>butternut = painWhy? I cut into cubes my pumpkins and either pressure steam them or roast them in the oven at 200ºC before making the purée with an immersion blender adding oil, salt and optional herbs.
penne alla boscaiola ft. disgusting commieblock kitchen
>>22282082Lordy that looks good. I love pasta so much. It's like leonardo dicaprio's blank canvas.
>>22282214thanks familia, it's my favorite carb too
>>22282214>It's like leonardo dicaprio's blank canvas.also did you perhaps mean leonardo da vinci's?
>>22282235>>22282236Brother, you're quite welcome. That plate looks very delicious, but do you not know where you are?
In case it wasn't already obvious, I like sammiches. Filet o' fish on fresh made pretzel bun, lettuce, tomato, pickles, cheese, homemade tartar sauce.
Weeknight pizza. Obviously need to tinker with the oven time to avoid the burnt spots but the rest of the crust is looking good.
>>22282330Always flip a lucky.
>>22282341I was on your side until you cut ut like that
>>22282276idk man I've been on the site for 15 years but I'm a tourist on /ck/
>>22282505It's Chicago thin crust, I don't make the rules.
>>22282530My brother in fried chicken, if you've truly been here 15 years, you'd know getting trolled softly is time honored tradition. See picrel. >>22282533I know what you were goin' for, and honestly that pizza looks exquisite. But original pizza sin cannot be ignored.
>>22282533cracker crust is an abomination
>>22282545grow up
>>22282549Nah
I've eaten nothing but pasty bolognese for 4 days and my house stinks like a fertilizer plant>>22278171
>>22282320What kind of fish? Looks awesome
>>22277279Tonight's chicken adobo>>22279814>>22281459Thanks!!
>>22281446Cheesy comfy goodness yum>>22281876I feel you on the butternut prep, takes me forever to peel and chop up.
>>22282655Heh heh.You know what it smells like?It smells like "accomplishment"
>>22282718Initially the word "achievement" was coming to mind but I think accomplishment is a closer match. I am beginning to get very drowsy thoughbeit
>>22281668So, I’ll make a saffron risotto later this week to test the rice.Same ingredients and even same veal tongue stock to keep everything like the last time, I’ll probably use the 1 year rice for the test.I read that many chefs now cook the rice with plain water instead of stock to bring out the flavour of the quality rice, basically they’re doing what I do when cooking Japanese rice, it was about time, so I’m curious to make a plain risotto by toasting the rice without oil/butter and cooking it with water to check the real rice flavour. At this point I could even cook it in the Donabe just for the science(tm) as an experiment.
