not bad but also will never be in the mood for again. it grew on me more as i ate it. liked the naan. overall 5/10. mid. you guys hyped this up way too much. but perhaps going to a restaurant will be better

— shoe (@shoe0nhead) October 16, 2023

Cassoulet is a top-tier, deeply unhealthy cold-weather comfort food and I've adapted a more intensive version to my tastes and laziness. If you want to make the real deal then go with this one. It's worth spending two days on because you get at least 10 large servings out of it and it tastes great, plus most of the cook time is just waiting around.

Ingredients

Meats

• High-collagen pork cut with as much skin as you can find, e.g. shank or shoulder (I prefer it with bone so you can simmer it on day 1 for extra flavor ), cut into medium-sized stew pieces

• 1 small or 1/2 large package of high-quality kielbasa/silesian sausage (if you want to be more authentic but can't find toulouse sausages, they're just pork and garlic so any simple one is fine. Bong or italian/sicilian sausages will frick you up. if you do use non-smoked sausage then you should also add 1-2 ham hocks for smokiness; you could settle with bacon but it wouldn't taste nearly as good)

• 1-2 confit duck legs or leftover slow-roast duck (I usually make this with leftovers from this ridiculously good duck recipe)

• optional pancetta and/or ham hock

• a large amount of chicken, turkey, or duck stock (for this recipe, I'd recommend getting/making real stock but it's still good with boullion)

Vegetables/Legumes

• 2 medium-large onions (I used breton pink this time )

• 1 bulb garlic (you will use half in day 1 and half in day 2)

• 1 small can tomato paste

• 3 medium carrots

• 2 celery ribs

• 1 lb - 1 kg dried cannellini beans (you can use other white beans except for lima)

Herbs/Spices

• a few sprigs thyme

• a small handful parsley

• 2 bay leaves

• ~1 tbsp non-smoked paprika (non-authentic but I like it)

• copious salt and pepper

Other crap

• A small hard or hardish piece of white bread like a mini baguette, processed into crumbs on day 2 (you could also use panko breadcrumbs)

• Large dutch oven. If you don't have one then a casserole dish or oven-safe stock pot might work, but you'll need to keep an eye on it because idk how it'd change the cook time.

Steps

Day 1

1. Dice onions into small pieces, mince half of the garlic, and cut carrots into shreds (you could probably use a food processor for the carrots if you're lazy)

2. Brown pork on high temp in large stock pot (for oil I'd recommend duck or goose fat)

3. Once pork is sufficiently browned, remove, lower the temp, and add onions, carrots, garlic, and bay leaf to the pot

4. Stir the onions etc. to make sure that it's picking up all the brown shit from the pork. Once the onions look translucent, add tomato paste and cook for a couple mins, then paprika and cook for a few secs

5. Dump the pork back in and add stock along with thyme, parsley, whole celery, salt, and pepper

6. Simmer for about 1.5 hr or until the pork starts to become tender. Adjust the seasonings as needed- keep in mind that beans dilute flavor so you want it to be a little more salty and seasoningy than you'd prefer.

7. After the pork becomes tender, boil the beans in another pot for 5 mins, then drain and add the beans to the pot with the other stuff

8. Simmer until the beans are al dente, about 45 mins-1.5 hr for cannellinis

9. Let cool, remove bone if your cut had it, celery, bay leaf, and thyme sprigs, then dump your slop into a container and refrigerate until tomorrow

Day 2

1. Take the container out of the refrigerator and skim as much fat as you can off the top, reserving it for later

2. Process the other half of your garlic bulb into paste (if you don't want to use a food processor, you can do this by putting salt on a cutting board and finely mincing the garlic. You can also just finely mince the garlic, it'll still taste good) and add it into the container, stirring it all around to evenly distribute it

3. Rub down the dutch oven with duck or goose fat (a neutral oil is ok if you don't have it)

4. Pour half of the pre-cassoulet into the dutch oven, then pull duck into pieces and layer it on top

5. Add the rest of the pre-cassoulet on top of the duck.

6. The liquid in the cassoulet at this point should be at or just above the top layer of beans. If it's not, add some additional water or stock

7. Bake uncovered at 325°F for around 1.5 hr. If you had too much liquid at the start then you might need to cook it longer so the liquid simmers down. If you see a brown crust forming at the top while it cooks, open the oven and stir it into the cassoulet because that's what makes it really good.

8. While the cassoulet cooks, slice the sausage into rounds and brown the rounds on the stove.

9. After 1.5 hr or the liquid in the dutch oven descends to be at or just below the top layer of beans if you have too much liquid, take the dutch oven out, give the top layer of the cassoulet a stir, sink the sausage rounds into the cassoulet, and add bread crumbs to the top. Drizzle some of the fat you reserved on top of the bread crumbs (mine didn't have much fat this time so I used fat from the confit)

10. Lower the temp to 275°F and cook until the bread crumbs are deeply browned.

11. Enjoy!

no pics because it's literally just eggnog, it looks like this

https://rdrama.net/h/food/post/154043/aged-eggnog

it still tastes good but tbh i'm not sure the flavor has changed much since my original post

After

Spreading the dough ball into a flat circle is hard af, Italians have more patience than me. this is my third time making pizza and the dough still blew up like a ballon on one side but still it's real good

Only takes like 10min of work too if you buy the pizza dough at a grocery store plus 15 in the oven

Here is the recipe used: https://www.allrecipes.com/recipe/12720/grilled-salmon-i

The only change made is we omitted the lemon pepper. This recipe is pretty good, can recommend.

We made this after buying miscuts of salmon for $7 a lb (what a steal, even if it's not always available) at a place called Groomer's (yes, that's really the name of the place). In my opinion they are the best fish shop in San Antonio, no competition. If you want high quality seafood, that isn't even much more than the local grocery store, check these guys out.

You can see the listing for the salmon here: https://groomerseafood.com/product/de-fish-ent-salmon-miscuts

I've been feeling really carnivorous lately. Been working out heavily and suspect I'm short of iron or some other nutrient so have been craving loads of red meat.

So I went to the butchers this morning and got some nice sirloin steak cut extra thick. It's not the most fashionable cut anymore, but it's always pretty tender and tasty and good value so I usually get that.

Instructions

I left the steaks wrapped on the side so they'd get to room temperature and seasoned them with copious amounts of salt and pepper.

The best way to cook steak is in a very hot cast iron pan, with a mix of butter and vegetable oil. Get it up to temp, add the butter and oil, then slap the steaks in.

Don't put loads of oil and butter in. You just want to coat the pan, not have the steaks sitting in a pool of oil.

Cook them according to how you like them, but medium rare is the only right answer. 2 minutes to 2.5 minutes either side depending on thickness and how hot you can get your pan

Don't poke them while they're cooking. Just leave them alone and time them. Don't overcrowd the pan with other steaks or any mushrooms or tomatoes you might be cooking to accompany them.

Once done. I wrapped them in foil for five minutes while I finished cooking the tomatoes and mushrooms in the steak juice then put on the plate.

Review

Really nice. Nice brown crispy caramelised crust. Pink and soft in the middle.

I had mine with beef tomatoes and mushrooms cooked in the steak oil and juices and potato wedges. Nice.

No pictures because I was hungry.

JESUS CHRSIT

OP posts this

(in my opinion, abomination) of a french onion soup.

(+26)

/r/iamveryculinary

(-52)

If you want to eat a raw/boiled onion soup, have at it

French onion soup is made with caramelized onions

It's a pretty simple dish, with very few ingredients, very few steps

(+34)

You can't see the onions you don't know if they're caramelized or not. You've invented this whole scenario in your head

(-33)

The onions on top are not caramelized lol

The onions everyone is mentioning

The 2 onions on top

Do you see them

(+27)

The one that's very clearly a garnish?

(-14)

Yes. Which isn't caramelized.

French onion soup = caramelized onions

(+30)

But those aren't in the soup

Soup ≠ garnish

(-6)

h, its just trash on top of the soup? Lol

I like garnishes that you can eat, that compliment the dish

Maybe try garnishing the soup with a copy of Pokemon Red

(25)

You're not a well liked person, are you?

continue this thread →

It's the reddit of words. It's a word said by soy inner city shit libs going to their overpriced cafes that sell shit with "deconstructed" next to them.

It makes me wanna give you a frickin deconstructed headbutt to the frickin skull.

Brunchcels seething.

I just had a chicken, cheese and mushroom pide. It was quite nice with the lemon squeezed on top. What do you homos think of pide?

It's basically available around every corner in Australia at kebab/Turkish restaurants.

It's pronounced "pid-ey"

Is it by smell?

Babe, what’s wrong? You’ve barely chugged your Eggo Brunch in a Jar Appalachian Sippin’ Cream pic.twitter.com/rKPDboLqRJ

— Emily Murnane (@emily_murnane) September 27, 2023

It's real buy it here

https://www.sugarlands.com/brunchinajar

Always thought it was just a coincidence of two families having the same name and engaged in very different businesses

Also the tire guy is named Bibendum

TL;DR Two Fr*nch men start a tire company. To encourage more driving, they made a road guide which had instructions on how to care for the car, and restaurants to visit on the road.

Only bougie frogs could afford vehicles, so they started giving stars, Michelin Stars, to restaurants that were worth the drive. That eventually spun off into its own thing, which we now know today

https://thestrategystory.com/2021/03/05/michelin-star-restaurant-story