nothing like a slow cooked beef stew not that you’ve got the broth.
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Taste really good but didn’t get as dark as I was excepting. Maybe I need to roast the bones and veggies more. They were at 450 for an hour.
Yeah I think you missed an opportunity to brown the veggies and beef. Real test is if it gels up in the fridge overnight.
Yeah I think a lot about how much whole fish they consume in other countries and how delicious it is and how we are deprived of it here. I probably can’t even find it to make where I live but I should order it more at restaurants.
We’ve been doing a lot of one-bowl baking during quarantine with pretty good success! Have made banana bread, pumpkin bread, and challah off the top of my head. Next up are Food Lab scones.
Speaking of the Food Lab, has anyone made ricotta using his method? Sounds so easy and useful but like too good to be true.
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Goddamn, it’s like 6$ per scallop in my neck of the woods.
They usually go for $18-$22 pound around me, but I just bought 4 pounds of beauties on sale for $12/pound.
A good Asian grocery store should have a wide variety of whole fish. That’s where I found mine.
I’ve made “ricotta” from whole milk using vinegar and heat. It’s tasty and not all that difficult to do, but imo not really worth the effort since decent ricotta isn’t that hard to find in most supermarkets. It’s not a cheese typically used where incremental improvement will be noticed or appreciated.
Yeah, I mostly agree. There’s something to be said for avoiding a lot of the commonly available ricottas that have a ton of emulsifiers in them, as they can give off a lot of water when cooked, but if you have three ingredient ricotta available in your grocery store, I wouldn’t spend the effort.
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Also, I am going to c-c-c-c-combo breaker on the whole fish love and post an awesome smoked halibut filet I did today on the Weber kettle.
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Ok that’s good to know, I bet the stuff we got today from the Italian mart qualifies, it looks plenty fresh. Gonna make some lemon ricotta pancakes tomorrow.
Yeah, probably. I was thinking in particular of a brand I don’t exactly recall but that branded itself prominently as having three ingredients, which I think turned out to be milk, salt, and vinegar, what you need for a basic homemade ricotta, but it’s mass produced. If you are buying ricotta with ingredients including xantham gum, you’re at risk for getting a soggier result than you anticipate. Your mart probably does it the traditional way.
I started doing beer bread because I was one of those people who fell victim to the yeast shortage…and even though I’m perfectly capable, I’m much too lazy to do a sourdough starter.
I’ve done the basic recipe, and a cheddar-dill savory version. might try something sweet next time.
It’s much easier for me than cookies, apparently.
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My grocery store had flour and yeast yesterday. Pandemic over! 
I was able to get a bag of flour this week too.
So the stock didn’t gelatinize. I am not sure what I did wrong. It’s liquid still. I assume it’s still usable?
What all did you put in it? Was there not much in the way of anything with connective tissue?
It’s still usable, especially if you supplement with powdered gelatin.
Have a chicken and root vegetables. Usually do a garlic butter rub, bake the spatchcocked chicken on top of the vegetables. Generally pretty good but looking for something new to try.
Have an instant pot, smoker, air fryer, and gas grill in addition to the usual kitchen stuff. Don’t want to smoke it though.
Big food brains of UP, watcha got?