Made a nice little pork tenderloin with Billy Bones rub this weekend, no pics because I was too fucking impatient to eat it. So good.
results from a few meals on the pizza steel. at some point we will start making our own dough but trader joes is so reliable italian sausage and onion margherita buffalo chicken ' pepperoni olive oil/prosciutto/caramelized onion/pear/gorgonzola
warm pizza steel up to 525 (or the highest temp your oven goes) for an hour, and then put it on top of the pre-heated steel
Can you guys tell me what to do with this? They were like half off and I just kinda grabbed a package walking by.
Either follow the directions on that package, or use a smoker and follow the directions on the package imo
Pizza dough is simple to make gentlemen... If that's the holdup I've never bought a dough that could touch homemade Look at me
Yup. Got the pan locally. It was a 1-2 month wait via Amazon. Well worth it. Crust, cheese and sauce was perfect.
Did homemade fries and a peanut butter jalepeno and bacon burger this weekend. Easily one of my favorite combos on a burger these days. Was going to do a special combo of meat for the burger but I was lazy and the first market I went to didn't have everything I needed, so I just did ground chuck. Spoiler The fries were not where I wanted them. They went too long in too hot of oil for the last fry. Got some more in the freezer that I'll get going again at some point. Then tonight I did chicken and drop biscuits. Had about a quart of chicken stock with no room to freeze, so I need to use it ASAP. First time making the recipe, turned out really good. Spoiler
Frankly, I hate measuring. I don't bake, I guesstimate my AM oatmeal proportions, etc. Ready-made dough? Sign me up.
TJ dough is perfect for you. It's not *as* good as a good homemade, but it's damn good and obviously so easy.
You need a steel which runs $80-$100 depending on brand. Also a metal peel to get the pizza out of the oven and a wooden peel to get it in. Some people put parchment on the metal peel and use that for both. But that's it.
this, but i didnt know about the wood peel - we only have a steel peel this is the exact steel that we have (out of stock on this site but i think other places like amazon have it too): http://fallsculinary.com/product/the-emperor-15″-x-15″-x-12″-dough-joe-pizza-steel-baking-sheet/
Making pizza is probably one of my favorite leisure activities. It's just fun. About 7 or 8 years ago (maybe 9 or 10, don't recall), I went to Anthony Mangieri's Una Pizza Napoletana in NYC. That pizza was a game-changer for me. It was my first experience with Neapolitan style pizza. Also, when we went, we were the only people there so I chatted with him a bit, and he was nothing like the "soup Nazi" mentality that he was alleged to have had. He has since moved his restaurant to SF. /dear diary If you're not using parchment, the dough releases more easily from a wooden peel than a steel one. This is certainly one of those things where there's no "right way," that just how I first learned it, and what I do.
Shout out to Arkadin for posting that deal around Christmas for the instant pot. That thing gets so much use. It's awesome.
Same in the Knight household, wife wants to use it every night, she loves it. To the point where she will bug me to make meals in it, and when i choose something else she will pull the old "are you sure you don't want me to make XYZ meal"? Annoys the shit out of me, but the thing makes great food.
http://www.foodnetwork.com/recipes/kalbi-korean-barbequed-beef-short-ribs-recipe Made this tonight with Korean pickled cucumbers. Needed to go a bit more well done was a bit chewy. That marinade was fucking fire.
You've got to flip through the images from imgur. See below. Did cochon butcher for lunch. I had the pastrami. She had turkey. Atmosphere was good for lunch. Slaw was good didn't like the potato salad-it was not traditional which isn't the biggest deal but I just didn't like it. Pastrami sandwich was bomb and the bread and butter pickels were fantastic. We did the Windsor Court for cocktails and charcuterie board. Was fantastic. August was as advertised. We had the gnocchi with lump crab meat and foie 3 ways for appetizers. I had the mangrove snapper and she had the flounder as entrees. Flounder is pretty much signature entree and gnocci signature appetizer. They judge their line chefs by the middle of those 3 foie gras in the picture-its a pinwheel and if it isn't wrapped neatly and tight and balanced like the inside of a tree with wheels then they fire them. The desserts were absurd pictured is the grapefruit with local honey. She had local strawberries and cream. J Christopher Oregon pinot. They do small portions because the rich french sauces are so rich. The sauces are what put this above and beyond. The server was incredible. Was $250 so $300 with tip which i thought was very reasonable.
I ate lunch at Cochon butcher on Thursday. Had La Petite Grocery for brunch on my way out of town, which was fantastic.
That's on my list of places to go. I've still never been to commanders although I like the newer food scene more than the traditional places. Want to hit herbsaint at some point. Besh and Link have to be the top 2 restauranteers in NOLA
How would yall rank the top 5 food scenes in the US. I'd go with (1) NYC (2) Cali (not sure how to divide this up over French Laundry/LA/etc) (3) Vegas (4) NOLA (5) ???
You can easily separate Napa, the Bay Area, and LA. All are great food scenes but I'd rank them SFO, Napa, LA.
on the Calif side its kind of what you prefer to eat LA wins for diversity, both from a cost standpoint and type of food standpoint. SF wins for fine dining. It's similar to NY that cheaper/casual places struggle due to insane rents. Napa wins on a per capita basis. Just insane quality, mostly higher end/expensive, in a very small area. (Going to Yountville in a month, French Laundry reservations made already)
Cochon Butcher? Was there last weekend. Muffaletta, Le Pig Mac, and mac & cheese for the wife and I, with a slice of carrot cake to go.
Just did a quick survey of some top 10 lists: Thrillist 1. New Orleans 2. NYC 3. Chicago 4. SFO 5. Portland Travel and Leisure 1. New Orleans 2. Charleston 3. NYC 4. SFO 5. Chicago Conde Nast 1. Charleston 2. New Orleans 3. NYC 4. Park City 5. Vegas Bon Appetit: Couldn't find a list but they rated DC #1 in 2016 Tom Sietsema 1. Portland 2. SFO 3. Los Angeles 4. New Orleans 5. Houston Zagat (this is "hottest" not best) 1. DC 2. LA 3. Denver 4. Boston 5. Seattle