Nice! I’m cheering for you. 
Dad came yesterday so took full advantage
On the rack: squab. Will roast. The breast on the crown is seasoned with a mix of salt, bee pollen and a bit of pumpkin spice. Will glaze with fancy cranberry balsamic syrup
In the container in the back: duck leg rubbed with honey Dijon. Will slow roast, compress and pan fry in duck fat
In bag: duck breast curing in mix of mustard powder, toasted fennel, sezchuan peppercorn and sea salt. Will cure like lomo.
Wrapped up: ground duck with onion, garlic and sage (knife practice). Will waterbath and eat like sausage
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Roast squab was a huge success
Could have done with more of the glaze and more spice, but overall I’m happy
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Beautiful!
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I will have access to a commercial kitchen from now until June 2027. This feels too good to be true
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Post pics when you can.
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New Level Unlocked! Congrats!
Look at you being all fancy.
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I put all of those down with pinky extended while doing my best Julia Childs singing voice.
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Just in case you were wondering… Yes, you can cook a whole pie pumpkin in an “insta pot” in 15 mins. (Plus 15 min to naturally let the pressure off. )
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Good info! Thanks!!
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. Its that time of year!
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Anyone have a suggestion for good pizza cheese? I’m looking for pizza snob level cheese.
. I just use the big-bag-o-mozz from Giant eagle.
I do put down a nice heavy sprinkle of asiago under the sauce though, or some parmesan. I like that dank bite the hard white cheeses have.
@Brant_Drake & @anna_5588 & I think @DoesTheHeavyLifting know a lot more about cheese than me.
So I’m glad you asked.
Just pulled these out of the oven too. Hodgepodge of sauce, cheese, and various amounts of hot & sweet capocollo.
Football food!
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My mom used to make those. They were so good. 
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They are!
I’m loving these (as we speak/type).
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Sigh. Jealous.
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I suspect Brent Drake knows way more about cheese than I do.
I think adding provolone or feta or Asiago to (fresh low moisture) mozzarella, possibly topping it off with a good Parmesan or similar, is the winning play.
You probably don’t want a convenient pre-shredded blend, which won’t melt quite the same as stuff is added to prevent clumping.
But pizza snobbery aside, good pizza is mainly about the crust and keeping toppings thin sliced and modest. So absolutely nothing wrong with the big bag of Giant Eagle cheese.
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