not always easy but you did not burn the onions enough, and the steak could also use some more burn. Overall I would still be your valentine
Went to the Genesis Invitational in LA today and met Richard Blais. Nerded out pretty good because outside of Guy Fieri he's one of my favorite chefs out there. Super nice guy,
I recently started dipping my toe into bechamels and homemade mac; this definitely piques my interest. Going to look for that next time I’m at the grocer and fiddle. Muchas gracias.
I had a friend go to Alaska in October and he gave me ptarmigan, moose, halibut, rockfish, and salmon. Pretty awesome.
he lives (or at least used to) down the street from my parents. haven't stalked him yet when I've been back there, but i think I'd react in a similar manner to you if I met him.
I made a debate quiche. My first homemade crust. Turned out ok. Was a little under cooked. Didn’t par cook it long enough. The rest was really good.
An ex-gf’s mother used to host dinner parties and have Atlanta chefs cook the meal. Blais did it a few times in the early 2000s. I remember him being the most inclusive and personable of all the cats that came through. Scott Serpas was a close second.
Hello I suck at cooking and would like to not suck as much. I have some skinless chicken tenderloins I was going to cook in a pan tonight. What is the best heat setting to cook them on so that the outside won’t be overdone by the time the inside is to temp? Also any other tips?
we talkin' tendies theres almost no way to under cook chicken tenders idk season them a lot, heat oil in pan on medium medium-high
Medium heat.. Although you'd have to blast them on super high heat to over cook them by the time their done.
#latergram hummus with crisped chickpeas and some leftover ground beef that was sitting in the freezer. not pictured: homemade pita
Yes hello, those look tasty. I roast chickpeas at least a couple of times per month with turmeric and fennel seed, topped with some raw red onion soaked in lemon juice. The thread needs more chickpeas imo
rinsed and dried 15.5 oz can of chickpeas extremely well, tossed in 2 tbsp of corn starch and tossed them in a sieve to get rid of the excess bring quarter cup of olive oil in a big skillet up to a shimmer, toss in the chickpeas and toss until crispy toss crispy chickpeas from skillet into a mix of 1 tbsp paprika, 1 tbsp cumin, and salt/pepper to taste
these were just ok, used the king arthur recipe which uses an italian meringue instead of french good flavor (espresso shells with nutella buttercream filling) but the shells were too meringue-like. they may soften into the right texture after a night in the fridge