Thread: Food you like
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      08-15-2013, 05:12 PM   #11
tony20009
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Quote:
Originally Posted by NemesisX View Post
I really enjoy braised or otherwise slow-cooked meats. Lamb shanks come to mind. Baby back pork ribs that have been brined for a long time can come out super soft to the point where the meat is falling off the bone.

I've seen this extra long brining technique implemented beautifully in restaurants but I've never tried it for myself in person.

I'm also a fan of cream-based pastas with a fresh, classically prepared stock as a base. I'm absolutely convinced that the main reason why restaurant quality pasta sauces taste better than home-cooked sauces is because (good) restaurants freshly prepare stock every morning whereas home cooks will typically use store-bought stock or won't use any stock at all.

Edit: I forgot a big one. Risottos! I absolutely love a well-made risotto with a high quality stock and a sharp cheese (cambozola or gouda come to mind). A well-made risotto should run somewhat freely on a plate. It shouldn't be clumpy and dry.
Nothing good got worse because it was brined. I brine my holiday turkey and all large cuts of pork. I haven't done it to beef because I fear it becoming pasty/mushy, but if one has a tendency to overcook beef, brining would help stop that from happening.

I didn't list a starch per se, but I'd pick wild or brown rice and sweet potato before all others. I too love risotto. My favorite is mushroom risotto that I make by substituting mushroom broth for chicken broth. Doing that alters the rice color, but the flavor is insanely good. I like risotto more creamy than dry. I like pasta too, but I like the rice better.

Happy eating.
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Tony

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