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[Snowybreak]

Get rid of those nasty ass brussels sprouts though.

I'm jumping on this sandbag train. Dude, brussel sprouts have some of the best flavor compounds when cooked, turning into a pure savory melange of wonder.

 

[Bladelaw]

FFXV cookbook when Square?

I will buy it and make all the things.

 

[shiba5]

I halve the fresh ones, toss them with olive oil, salt and pepper and bake them at 425 degrees until they get crispy on the outside. Then I brown some butter with some fresh thyme and a chopped shallot and drizzle that on top. Sometimes I add some bacon.
Godly.

 

[Y2Kev]

I think I will be making this tomorrow. I am gonna get all the ingredients tomorrow! I don't think I really have a big dutch oven but I have a macaroni pot I can use.

 

[Unknown Soldier]

It's crazy that Ignis makes all that stuff with just camping gear.

I never figured out how he was able to bake a pizza on a grill.

 

[Y2Kev]

I never figured out how he was able to bake a pizza on a grill.

Dude, grill pizza is an all time classic in my family.

http://www.thekitchn.com/how-to-grill-pizza-cooking-lessons-from-thekitchn-120920

The key is getting the temperature just right so that the crust doesn't burn too badly before everything else cooks.

 

[Quonny]

Waiting for that official cookbook.

Seriously a missed opportunity if they don't make one. Throw in some art and miscellaneous information and you have a collectors edition cookbook.

 

[Vilix]

That looks amazing. Lol. I think I will make it this weekend. I won't wear the stupid looking gloves or jacket tho. Stupid ignis.

But then you won't be cooking in style.

 

[Y2Kev]

So I made this tonight. I recommend a few tweaks:

1. I think Brussels sprouts give it a funny taste. I like them but I don't think they are appropriate here.

2. I think you should ask your butcher to trim the fat off the short ribs. Unfortunately I had to use bone-in since my super market did not have them...

3. So I recommend cooking longer. The meat falls off the bone and the fat renders.

If you like chewing the fat, go ahead, but that's so gross to me.