don't pre salt for long sous vides, thought that was known, my b if you're doing a steak for an hour whatever, supposedly reacts strangely with the meat over long periods making the texture off I don't season period during the sous vide, if I want to impart extra flavor I season after taking out for searing or baste in pan with whatever herbs
I got mildly cunty with the Mac and Cheese too... Spoiler Honestly Kraft probably taste better, it was just a quick grab at Fresh Market
48 hours later. Turned out great. Super juicy and fell right off the bone. We were kind of weirded out by the fact that we were eating lamb considering it is something we have never had...but it was something fun to try.
There's a place in Greenville sc that does a special that involves a roasted pork shank that is one of my favorite dishes I've ever had.
Copper Cellar and Ye Olde Steakhouse are solid, but cunty by TMB definition. List below if from K's Restaurant Week: https://11482.thankyou4caring.org/pages/restaurant-week-2016
I bought a 1 inch thick slice across of pastrami tonight to make hash and eggs this weekend at some point.
hash has long been my #1 breakfast item chilaquiles is encroaching due to a local place that makes it but a good homemade hash still holds the crown
I used to not be a huge fan because I don't prefer corned beef but then I had it with short ribs, then with duck confit, and finally with pastrami and I appreciate it so much now. chilaquiles are boss.
also, I know people make it differently but I am a fan of par-boiling russet potatoes then giving them a hard fry with the rest of the ingredients in a saute pan.
corned beef is just the O.G., basically every variation I've had is good think the duck confit one I've had was the best, actually the more I think the sweet potato one with braised pork belly I had in Austin might have taken it I do it two ways, usually pending leftovers from whatever meal predated the hash. Boiling for some, but the best way imo is bake russets the day before, refrigerate, then use. gets them nice and dry, crisp much easier and harder without falling apart like the boiled can if they get waterlogged
baked fall apart easier in my experience. a correct par boil should hold up much better imo (don't let them water log obs). yeah duck confit is legit, but my favorite is a pastrami hash from BLK SHP in Jacksonville.
unless you aren't baking yours as far as I bake mine for dinner, which is possible. I cook mine basically until I can make mashed potatoes in a shell with butter and sour cream. par boil still allows most control over the consistency though.
I like to put olive oil and salt on the outside so the skin crisps and then cook until it is falling apart on the inside. shit's dope.
well crisco and evoo are slightly different. learned from some high end steakhouse recipes. jeff zakarian did a segment on food network about it.
I know tandin believes the microwave is the devil, but i'll dice a russet, nuke it, then hard fry it for a quicker version of breakfast potatoes when pressed for time.
My oven was broken for a bit a few weeks ago, so I threw some potatoes on the smoker with EVOO and salt. Turned out real nice
Recent posting caused me to order corned beef hash at this NY style deli we ate at this morning. Thanks guys.
Thinking about throwing a ribeye on the grill tonight as Publix has them on sale. Need some good side dishes to go with it. Any thoughts?
cooking sunday dinner for a big group tonight for GoT/Silicon. Thinking Pork Tenderloins rolled with feta, sun dried tomatoes and bacon (how does this affect baking time? First time stuffing one) and then gonna attempt some loaded hasselback potatoes Corky Bucek what was the time/temp on the potatoes? I plan on stopping it at some point and putting slices of cheddar in each slit (once they open up from baking) and then putting them back in to get a good melt. Due to the potato discussion on the page I'll probably rub EVOO and salt on the outside before slicing them
any recs for how long to cook before/after adding the cheese in the slits? i usually boil my potatoes
Bacon Bros looked the other day and a version was still on the menu one I had was sweet potato puree, collards
What % of fat do people like to use in their burgers and why? Please don't get too cunty, I'm really hungover and just want to make some easy burgers.
One of the many food contributions brought to you by the great area of Upstate NY: https://en.wikipedia.org/wiki/Salt_potatoes
My wife makes one of my favorite sides when I grill steaks, basically a poor mans French onion soup. I bring the egg up to 300 or so and she takes an onion, cuts the top off and a little bit of the core out to make it like a bowl. Then wraps that in tin foil. In the onion she puts chicken broth, Worcestershire, little bit of sherry or red wine, and then garlic powder/s/p and tops with Gruyere. It gets grilled/smoked for about an hour. Does really matter how long I've found. It's good as hell.