I do it almost every year since my aunt and uncle started hosting and the leftovers go to their kids.
I love garlic just like every other macho bro but also kind of roll my eyes at it. Overloading garlic is one of the most common mistakes I see people that know a little bit about cooking make. 80s Italian American really made us go bonkers with it.
Got a little silicone garlic roller/peeler + a grating plate at a holiday market last year and it may be the most useful kitchen gadget I’ve ever purchased. The silicone tube is a life changer.
Cioppino is elite. This looks phenomenal.
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And super easy, too. Comes together in under 30 minutes.
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Made from scratch dashi and miso soup today. Might be the food with the lowest amount of work to highest flavour ratio on earth.
If you have never tried, I highly recommend.
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Pork baby back ribs. These were spectacular.
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Is the one on the right a combination of sauce and dry rub? It looks like maybe something went wrong there.
The bark just kinda broke up as I was pulling it off. I am not really sure why they look lighter in color. The left and right are identical except for coming from different slabs of meat. The middle half rack is the mix of sauce and dry rub. Those on the right were the best ribs of the three, though: the super plump and juicy ones in the pic of sliced ribs.
I haven’t made aglio e olio in a very long time and that’s a shame. Your post inspired me to give it a go. It’s an extremely simple recipe, but very easy to mess up the execution. You need to cook that garlic slowly with low heat to give it a mellow garlicky flavor. I make it with shrimp for protein and fettuccine because that’s just how I roll.
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That looks great. You’re right about the slow sizzle for the garlic. I tried it recently adding mushrooms and broccoli over egg noodles. Was pretty good. I think I like the basic recipe a little better.
I’m thinking of doing my first prime rib for thanksgiving for my wife and I. A single bone should do it right?
Hard to cook 1 bone right - it’s basically a steak. 2-3 is more forgiving. I eat a lot more than most people, though.
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Agree and the leftovers are great for tons of stuff.
I get the 2.5-3 lb tomahawks from Costco with some frequency, and yeah, they feed two big mouths and two little ones. I wouldn’t be too worried about over cooking it. In the oven at about 225-250 F until about 118 F internal followed by a pan sear or back into the oven at 500 F should work fine. If you look up thread for the one I did on the Weber, that was at about 300 F on the kettle and still not much gray band, so there’s some margin for error.
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Anyone ever had a moon drop grape? Bought these because they were on sale and cheaper than regular grapes. Don’t taste different.
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I’ve had them. They look like little cocktail sausages. Taste ok.
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