The cooking alt for @sexybenfranklin
I do not CW pictures of food. I won't really be posting about anything but food, food science, or food technology.
If I follow you, I've already hidden your boosts.
Tonight I'm making baby octopus.
Peposa dell'impruneta (black pepper short rib) with ricotta mashed potatoes
I don't really like salads. I hate lettuce, and I'm not a big fan of most dressings. But I should probably eat more of them. So I made a blackened chicken caesar spinach salad.
I ended up skipping osso buco last night, instead making general tso's chicken with rice and handmade pork dumplings (which my wife called pretty).
Tonight I'm doing a pressure cooker beef osso buco recipe with an orzo risotto, both recipes from Emril (adapted a veal osso buco recipe).
I'm going to make osso buco tonight. What should I serve it with?
Last night I made strawberry-kiwi freezer jam, and this morning I am having it with some mini waffles, and its bomb. So good. It's much looser than a traditional jam, but that's okay cause the flavor is so bright from it not having been cooked.
Look at my two beautiful sons.
Dinner tonight: Ranch Roasted Chicken on a bed of baby potatoes. Following a Chef Steps recipe, hoping it tastes good (It's resting)
Hi all, I'm Max.
I'm a home cook who likes fancy techniques.
I guess the thing I made most recently is this rhubarb syrup.
All about food, friends, cooking and community.