Hey, y’all. Testing posting a photo from my phone of what ended up being a damn good pork chop.
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Chicken fried venison over garlic smashed red potatoes. I posted about this dish once or twice back in the olde countrye and I’m doing it again here because I swear it’s the most amazing chicken fried anything in the world. Also, a serving comes in at under 3,000 calories. I think.
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Roasted off a leg of lamb. I had to Heisman it to fit it into the pan. Roasted it for a while covered at 300, uncovered 20 minutes at 425 and a few moments under the broiler.
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Looks good to me. I never make fried rice.
That shit is just pornographic. That is some nasty food pron going on there. Looks so good.
Butternut squash, sage, and brown butter risotto w scallops and toasted hazelnuts.
Made a brown butter and squash purée which was folded in at the end. Hazelnuts micro-planed over the top.
Roasted Japanese eggplant w coconut and pepita gremolata. Tons of lemon and Korean gochugaru spice.
The first risotto of the colder months and it did not disappoint.
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Hmm I was thinking I would post some in this thread but everyone else’s cooking puts mine to shame so maybe not (and I consider myself a decent home chef but these dishes are kinda nuts).
Here’s a pizza I made using all ingredients from Whole Foods; this one was a little too thick but the quality of pizza you get using just their multigrain crust, cheese, and sauce is kind of wild.
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lol, tonight I made an attempt at a SE Asian noddle soup thing as a weekend project and I was gonna post it but it came out a disaster. Always know that I’m posting the hits but not posting the misses.Also, that mini-pizza looks fucking great and I’ve never seen anything similar to it.
Thanks for the vote of confidence! The pizzas really have no business being as delicious as they are given how easy they are to make. Seriously, the crust has the perfect combination of crispness and chewiness that I don’t think most places can achieve when making larger-sized pizzas. I had a couple of fails, first with the Serious Eats Prince Street pepperoni pizza and then with these before my brother taught me how to do them right.
Oven to 550 with pizza stone on bottom rack (or I guess just the bottom of the oven). You can probably use ingredients to your specifications but last time I used just the three things from Whole Foods: multigrain crust, mozzarella cheese, and their pizza sauce, plus some grated parmesan for saltiness and basil and oregano. The key is to stretch the crust super thin and make the pizzas small - one bag of crust yields three pizzas about this size. If you make them too big it’s hard to get the proper thinness.
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xpost from 22, Kenji’s AMA on reddit is pretty interesting:
https://www.reddit.com/r/IAmA/comments/e1ih2w/im_j_kenji_lópezalt_recipe_writer_chef_author_of/
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There are Brussels sprouts, carrots, and sweet potatoes on there. But yes, the color variety was lacking
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That’s why my roasted winter vegetable mix for Thanksgiving (no pics) had parsnips and purple potatoes in addition to butternut squash, carrots, and Brussels sprouts.
Whomever was making the green chile, I’m a huge fan of it. Even posted in the hot takes thread that it’s the perfect food.
Here’s the general recipe I use with hatch green chiles. I buy 10 to 20 pounds and freeze them during roasting season in August. I’m way the fuck up in Western Washington and there’s a ton of grocery stores that do roastings so I’m assuming you can get them anywhere now.
I usually use smoked pork shoulder or loin depending on how much time I have. It adds another dimension to it.
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Took a shot at Chili Verde as it’s been posted about several times here and I’ve never had it. Used the recipe 1 up as inspiration 
For the verde sauce, I decided to grill and then smoke the peppers and tomatillos. I also used diced turkey and put that on to smoke as well. Why not? It’s 30F outside 2 days after Thanksgiving. We’re having more turkey darling, deal with it.
Getting ready to grill.
Almost done grilling.
Grilled, but not smoked.
Building flavor.
Green sauce.
Ground and diced (smoked) turkey, verde sauce, chicken stock, spices, and garlic/onion all in to the Ninja Foodi pressure cooker for 20 minutes of high pressure. The chili is cooling off now, and I love it. Two textures of meat was a good decision, although the smoke flavor gets a little lost behind the robust salsa verde flavor. The smoke is more a layer/depth of flavor, rather than an overt ‘smoke’ profile.
One more observation - the lime juice at the end really brightens all of the flavors and rounds out some of the spiciness of the salsa verde.
Going to have a bowl with wild rice soon.
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I made a mini-pizza with that classic flavor combo of pepperoni, anchovy, and jalapeno.
Remember in the early nineties when any time a character on a movie or TV show ordered a pizza they had to loudly insist “No anchovies!” when you ordered a pizza? Where did that even come from? Were pizza places actually putting unsolicited anchovies on pizzas in the 90’s? i sure don’t remember that ever happening to me.
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PS: putting a pepperoni exactly in the middle of a pizza is a really dumb idea and you’re never ever going to slice it up without it becoming a hot mess.
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There are more fish on your pizza than slices of pepperoni. Think about that.
Edit * the same # of fish as pepps