Has anyone used/heard of airfryers? Looks pretty cool and easy but I'm not sure I can justify spending 250-300 on one. http://www.usa.philips.com/c-m-ho/c...oxes=&page=&layout=12.subcategory.p-grid-icon
grilled a couple CAB 32oz bone in ribeyes for Penguin The Duck and I. wife's 8 oz filtet looks kind of pathetic in comparison. made a red wine and mushroom reduction with a nice Spanish red and hen of the woods. Grilled some cauliflower and proceded to make a mash and then grilled some okra and topped with a balsamic reduction with crushed red pepper. my food tastes pretty damn good, still plate like a 10 year old though....
update, Penguin The Duck at his entire plate and I left about 3 oz on the bone but somehow neither of us are near being asleep. I would have never thought this possible. I mean it took us both an hour but still...
I can make braised short ribs, that are 80% as good as the 3-hour weekend braise, on a weekday. Pretty valuable time saver IYAM.
philadelphia restaurant week is coming up - booked reservations for amada (jose garces tapas restaurant) and city tavern (colonial style cooking) very excite, did zahav and han dynasty last year. han dynasty's price-to-taste ratio is unfathomable
pressure cookers are great speaking of, made some amazing corn soup (recipe: http://www.seriouseats.com/recipes/2015/08/pressure-cooker-corn-soup-recipe.html ) with mine and some jalapeno hoe cakes doctored it up by adding a yellow 7-pot from the garden for my batch...was hard to get through but still delicious
Amada looks amazing, but they use bullshit store brand baguettes which hurts the soul. Still regret not demanding Zahav when I was in Philly for a day. Especially as that type of food, of any quality, is absolutely non existent out here.
So my birthday is a week from tomorrow, hooray Labor Day. Luckily Sept is Magical Dining Month in Orlando. Its like 80 restaurants around the different areas doing 3 courses for $33. Sort of have it narrowed down but need help choosing. I might have even missed something, its a lot of places to look at. http://www.visitorlando.com/magicaldining/restaurants/The-Ravenous-Pig/44356/ http://www.visitorlando.com/magical...ons-Kitchen-The-Alfond-Inn/39110/#magicalmenu http://www.visitorlando.com/magicaldining/restaurants/Ravello-Four-Seasons-Resort/42231/ http://www.visitorlando.com/magicaldining/restaurants/Boheme-Restaurant-Grand-Bohemian-Hotel/26803/ http://www.visitorlando.com/magicaldining/restaurants/Maxines-on-Shine/38857/
corn cakes are amazing in basically any iteration like to use them as a base for benedicts on occasion
I have a 2.75 lb flat iron steak that I've been marinating in red wine/Provencal herbs/oil overnight. How should I prepare? Do not have sous vide.
Take it out of the fridge and marinade at least 30 minutes prior to cooking. Get your grill ripping hot. 4 minutes on one side, ~3 minutes on the other for R/MR. If you've got a meat thermometer this is where you use it. Wanna pull it about 5 degrees shy of your target temp. Let it rest for at least 5 minutes before slicing.
ALSO, I'm guessing I can't do the Magnus Nilsson butter thing since this is technically a chuck cut AND I marinated, right?
You could poach, pan fry, or do it in foil (something like this, but I add lime juice, and of course cook less for a thin filet like perch: http://damndelicious.net/2014/12/19/asian-salmon-foil/)
this trend of epicurious, f&w, etc 'gramming 30-45 sec clips of recipe prep is rad imo. and now we can embed them?
I've never been a big Emeril fan, but I'll pretty much watch any international food travel show, and looks like he's meeting up with some amazing chefs.
When I first started cooking in HS I used to watch Emeril live a lot. I have a soft spot in my heart for him still.
Yeah his normal persona is so likeable. He put on a show for tv years back but he seems to genuinely care about food and hospitality and helping the next generation. Big fan.
12 oz filet, lime cream corn from Thomas Keller's Ad Hoc cook book, and wilted rosemary spinach from John Currence's Pickels, Pigs, and Whiskey cookbook.
Emeril was there when we ate at Emeril's in Nola a few years back. Obviously he was playing host, but he seemed pretty down to earth and genuine when visiting tables.
Steak is the obvious one. Basically everything I have tried is way better than other methods. I've tried: Steak Chicken Eggs Corn Sausage Salmon I really want a vacuum sealer so I can do the long cooks for barbecue. Go here and have fun: http://www.seriouseats.com/tags/sous vide
get a big chuck roast cook low for 24-48 hrs cut into steaks and sear them off ends up like primed rib
use this chart also go to their youtube for some good videos to get you thinking about what you want and show you what it can do https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide
Emeril is a cool, down to earth dude. Ran into him a couple of times recently and he was very nice to a peasant like me. John Besh is a great and completely normal guy as well.
starting this Emeril show this first chef him and Samuelson are visiting is doing fucking insane dishes I can't decide if they're gimmicky or not
cant vouch for these but they look good: http://sousvidely.com/momofuku-style-sous-vide-short-ribs/ ive done 72 hour short ribs before and they turned out great
hitting that next after Emerils thing I like shows I can half-watch, all subtitle shows make that difficult