What are you cooking?

actual · Post by **actual** » Mon Nov 13, 2017 9:31 pm

Fuck I want some now. Gonna make it next time I find a piece for cheap. Roast it off with rosemary, throw in red wine, garlic, onion, sage and water. Cook it for 6 hours or something. Reduce stock to a glaze and serve with roasted potatoes. Some fava beans and carrots too. jizz.

actual · Post by **actual** » Tue Nov 14, 2017 12:01 am

On a side note, I just had some bomb couscous with tuna. I think. Kinda drunk. Definitely making it again another day though.

BetterOffShred · Post by **BetterOffShred** » Tue Nov 14, 2017 12:22 am

Cous cous is dank. I like to chop some cucumber and tomato into it with some garlic and parsley. Mmm mmmm

actual · Post by **actual** » Tue Nov 14, 2017 12:27 am

yeah it can be nice as a salad, but served hot is what I prefer. cous cous is the national dish of Tunisia, where my seed donator is from. looks like this, with whatever meat you feel like

BetterOffShred · Post by **BetterOffShred** » Tue Nov 14, 2017 12:44 am

Oh hell yes. I'd destroy a huge bowl of that and then come back for more.

friendship · Post by **friendship** » Tue Nov 14, 2017 10:32 am

actualidiot wrote:Fuck I want some now. Gonna make it next time I find a piece for cheap. Roast it off with rosemary, throw in red wine, garlic, onion, sage and water. Cook it for 6 hours or something. Reduce stock to a glaze and serve with roasted potatoes. Some fava beans and carrots too. jizz.

That sounds perfect. I've put smoked necks in stews before but never from raw. Any special prep you need to do to the necks, trimming of gristle or things like that?

actual · Post by **actual** » Tue Nov 14, 2017 11:19 am

I'd just cut off whatever I don't want to eat, make it look nice and sear it good

actual · Post by **actual** » Tue Nov 14, 2017 11:47 am

Lol, looks like I'm making roast pork neck today. Gotta make it edible for my nephews though, so no red wine and stuff.

friendship · Post by **friendship** » Tue Nov 14, 2017 1:01 pm

Pix! What’re you gonna use to sub the wine?

actual · Post by **actual** » Tue Nov 14, 2017 1:48 pm

Ideally some stock, but really just water. The fat from the neck, some butter, parsley, rosemary and laurels + onion, garlic and carrots are gonna form a nice enough sauce

Couldn't find any sage unfortunately. It's not really ideal, but it's family friendly I guess. Pic is before I added water. Gonna give it an hour or so in the oven, strain the broth and add roux to make the sauce.

EDIT: here's the final result. The greens got a bit overcooked, but it's a real fall dish you know, so I don't mind. I'm full and satisfied.

nieh · Post by **nieh** » Tue Nov 14, 2017 2:04 pm

today I made about 10lbs. of vegetarian chili to feed me throughout the week.

coldbrightsunlight · Post by **coldbrightsunlight** » Tue Nov 14, 2017 3:42 pm

https://cookieandkate.com/2017/vegetable-paella-recipe/

Eating this right now and it's completely delicious.

friendship · Post by **friendship** » Tue Nov 14, 2017 4:03 pm

yesss that looks amazing

coldbrightsunlight · Post by **coldbrightsunlight** » Wed Nov 15, 2017 8:38 am

It was amazing last night and also today for lunch. This is going in the regular rotation for sure!

I took a pic https://www.instagram.com/p/BbfM-I4gb8J/

friendship · Post by **friendship** » Wed Nov 15, 2017 10:22 am

coldbrightsunlight wrote:It was amazing last night and also today for lunch. This is going in the regular rotation for sure!

I took a pic https://www.instagram.com/p/BbfM-I4gb8J/

Nice! Looks light and refreshing but also filling!

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