that looks like sambal oelek did they change the name just to make sure dumbass racist mericans would buy it? Fucking lol. Yeah, it’s good. Broiled piments, little garlicky. Pretty hot though so you need to use it carefully.
So... the Pyrex dish I was cooking salmon in just exploded in the oven. Scared the shit out of me. also means it’s just couscous and broccoli for dinner : /
Sambal Oelek is Indonesian. The chili sauce he posted is Vietnamese. There’s a slight difference in taste. The Vietnamese sauce is less hot, sweeter, and more garlicky.
I can yell at the TV to the chefs on what to make with their baskets, yet at home I end up making basic pitch spaghetti or something worse every time i'm in a similar situation
My order was basically, halfway fulfilled and the ingredients for different meals were the halfway left out too. Ordered stuff to make Mexican food, only got salsa. Bought pasta, but didn't get the canned tomatoes and sauce, onion, etc. I guess I am making a sauce out of salsa. Also, I think I said in another thread the offers for substitutions were hilarious, out of broccoli, would you like to substitute it with a chia seed bar?
Got a new, to me at least, cut yesterday and cooked last night. A Denver steak. Should've got a picture Was delicious
375. My only guess is there was hairline crack in it. And it shattered when it expanded in the heat. Are the newer pyrex's crap? That one was probably 7-8 years old.
I use a mini fridge in my office to dry brine stuff. I forgot I threw a bunch of chicken wings in there monday night. . Theyve been in there since then uncovered. Theyre still ok to make, right?
If its not all caps PYREX then it isn't made for this anymore. They changed the glass to soda lime glass in America so if its Pyrex it can't handle the heat.
Well that sucks. If you cant cook in them, what's the point? IM glad it happened during a quick dinner instead of cooking for a dinner party or something
I think they changed the “formula” around 10 years ago. Older stuff is great, newer stuff can’t handle temp changes as well and can shatter, like yours.
We’re starting to do pizzas on the weekends. We cheated at Lent tonight (thanks Coronavirus) and did prosciutto, asparagus and pistachio pizza. And even though I gave up alcohol for lent, I made another smoked old fashioned. It’s been a long year this week
i picked up some of this when i stumbled on it this week, had read about it over the years as something restaurants used to fight over it is worth the $$$, best butter I've had in the US https://dibruno.com/rodolphe-le-meunier-salted-butter/
We found Plugra a few years ago but it has disappeared. No idea why. Might have to Google and see what happened.
Ribeye with Red Wine Demi Broccoli and Asparagus with Mushroom Ragout Beet-Apple-Citrus Salad Brown Rice (in the bowl because I forgot to plate) 2008 Abeja Heather Hill Cab Sauv from Walla Walla Valley My son made the slime “dessert” in the green plate. Delicious. Spoiler Take home meal kit from a fine dining restaurant. I’m too busy to prep that much.
Told my dad to grab me a chuck roast to throw on the smoker while he was at the store. He brings me 2 slabs of top round "roast". I have no idea what to do with them. Suggestions would be appreciated Drew63 Rabid Lyrtch fish etc
It is 1.5ish inches thick with zero marbling. Seems high heat and served mid rare, after marinating is the most common method
yes, smoking was a bad idea. Sear, let it rest and slice some for sandwiches. but 1,5 inch is curious to me
London broil is part of a top round roast. Cook it hot and fast and slice it very thin. Or, cook it a long time in a braising liquid.