What did you cook tonight?

[Arv_R]

I use the slow cooker setting for this, high pressure tends to turn these to shreds otherwise.

[Andrew_Kotowski]

Stunning, but you already know I’m a fan

[Jason_T]

@Sarah_Kirschbaum

Its from the Tartine Taste and Technique book. Too many sub recipes to post effectively. The book is worth buying.

And it’s available on Kindle. Perfect, I’ve been feeling a bit stifled in the kitchen lately, excited to see where this takes me.

[Sarah_Kirschbaum]

@Jason_T

@Sarah_Kirschbaum

Its from the Tartine Taste and Technique book. Too many sub recipes to post effectively. The book is worth buying.

And it’s available on Kindle. Perfect, I’ve been feeling a bit stifled in the kitchen lately, excited to see where this takes me.

I have both the hardback and Kindle edition. Being able to reference on the Kindle version and flip back and forth via hyperlink among the various components is great, but I love books and make lots of notes in the margins. The tartare toast I made is also from this book.

[Stephen_Faulkner]

@Abbie_S

Found the recipe. Thanks.

Probably more important, the proportions are off in this version. Check your DMs.

[Abbie_S]

Thanks Stephen!

[ChrisMcElligott]

What I figured but just double checking

Thanks

[Kyle_Schlachter]

Same but different

[dteng]

Sometimes, simple hits the spot…
Dry brined chicken breast, grilled, with salad and homemade vinaigrette …healthy meal with daughter who’s home from college…

[Rob_Isaacs]

Scallops with farro and guanciale.

[Scott_Brunson]

@Arv_R

St Louis cut Coleman natural pork ribs, with a homemade spice rub (espresso powder, garlic, pepper, chili, salt, etc.) pressed into it for 24 hours, and then cut in half, to go into the InstaPot for 4 hours of slow cooking.

Then it gets a whiskey / maple / BBQ glaze and spun around the rotisserie for 30-45 min with lots of brushing. We set up all the small electric appliances outside to keep the villainous heat out of the kitchen, given that its triple digits currently. They came out well, we all thought.

This is the second wine of NZ PN producer, Mt. Beautiful, called Sisters Ridge. The 2020 is solid enough, more on the earthy, acidic, herbal side – but plainly recognizable as pinot. That’s not always a given for midweek QPR versions of this varietal. Screwcapped, and drank satisfactorily over 3 days open.

Beautiful
HRH says that I love my Instant Pot more than I love her.

[Arv_R]

We had to decamp to Vermont for 6 weeks a couple years ago to deal with some family/property issues and I took three things on the drive there: Wustof chef’s knife, a tough but mediocre Lodge cast iron skillet, and the loyal InstaPot. It was honestly kind of amazing how many things I was able to cook with a very limited set of tools… Especially compared to the insanity of my kitchen.

[Abbie_S]

Mark Bittman’s Borscht recipe. Delish!

[Al_Osterheld]

That will stain things!

-Al

[Abbie_S]

Yes it will. I wore gloves when preparing the beets. I’m surprised I didn’t make more of a mess.

[Al_Osterheld]

It can even make it through your digestive tract and make you worried you have cancer.

It’s even better after a day or two.

-Al

[Abbie_S]

Haha. Been there…

[mike_pobega]

Tonight’s f

resh orecchiette pasta Amatriciana.

[Arv_R]

Summer supper - fried chicken, steamed corn, and tomatoes with blue cheese crumble

[cjsavino]

Solo dinner tonight with a Flannery strip steak, potato, tomato, and Dico Cabernet