Thread: Food you like
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      08-15-2013, 04:02 PM   #6
NemesisX
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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.

Last edited by NemesisX; 08-15-2013 at 04:09 PM..
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