Food lab if you're looking more for learning and not just a recipe book. For purely recipes I love "the world eats here".
Thai Drunken Noodles. Supposed to be with thicker noodles but I couldn't find any at the store. I used 4 thai chili's instead of the recommended 2 cuz I ain't no bitch. (I need some milk)
Finally said screw it and purchased the 2 pan and a single pan because the “3 pan set” is still not in stock. Also, 25% off order through midnight tonight.
Just got the Sous Vide for my birthday. Did steaks over the weekend and it was the best steaks I had ever personally made. Anybody have any fun recommendations for the Sous Vide? I'm sure it's already been posted a million times ITT so my apologies for the repeat.
Bought a Misen bread knife a couple of months ago that can slice fresh tomatoes (and my fingers) paper thin but I haven't tried their pans. Pretty happy with the debuyer carbon steel pans I bought though. The only way they could be more non-stick (if that is a thing) is if the food levitated. Raised my egg game to new heights
The egg game is exactly why I got them. I sold our skillets at a garage sale because someone was willing to give me $100 for a 10 year old set of “non stick” Caphalon cookware. Wife was pissed because I got rid of the “non stick” egg pans. I kindly informed her they lost their ability about 8.5 years ago and we were onto better things now.
taking a chuck roast and being able to turn it into something close to prime rib is the most "woah" type thing I've used it for. basically anything where you take a formerly braised or long cook time meat (short ribs is another one) which you can now cook to medium rare while getting the tender result will blow your mind. also really like it for poultry (like kenjis thanksgiving sous vide turkey breast recipe)
I made a slow cooker lamb and macaroni stew for dinner over the next few days; not much to look at but the lamb and rosemary flavor seeped into all the ingredients over the 9 hour cook and it tastes fucking incredible
I worked in a bowling alley coffee shop for a couple years in high school. I would've killed for whatever product they used there.
I worked in the most divey dive bar for four years in college. We used white vinegar and a charcoal cleaning brick to clean the flattop. That motherfucker twinkled and glistened at the end of the night.
Is anyone familiar with the market for used Kitchenaid standing mixers? Found one that I may be able to get for 100 bucks( looks possibly 20 years old but good condition) and it seems like great value but also not sure. Honestly it would make bread making a decent hobby for a potential lockdown but idk how after is use it
Cross-posted with sous vide thread. Made an ancho honey marinade for pork tenderloins. Sous vide at 115 for 3 hours. Then onto ~800 grill. Butter, shallots, & garlic sautéed and then chicken stock added. Marinade added and reduced down for the best sauce I have ever made and one of the best sauces I have ever had. Served on jalapeño cheese grits (mascarpone & Edam). Also made some bombastic Brussel sprouts. Added diced Serranos, bacon, & cranberries. Fresh squeezed lime to deglaze pan. Made a balsamic reduction and added honey & lime. I was having second thoughts about my latin inspired sprouts but they turned out absolutely baller.
140 atoma flattening plate, 300, 1000, and maybe 5000 grit shapton pro (cheaper) or naniwa pro chosera (more expensive) stones
a.tramp knows how to compose a photo. But don't let his pictures fool you, his food is bland. Until I get the invite to taste for myself, I'm taking that opinion to my early grave.
Really? I hate my plating and photo skills. I am with you on the bland though. Why else would I drink so much before eating and make sure everyone else does too?
Zack Zedalis has a smoked one that is the bees knees. His old ass is probably asleep though so you might check the Q thread. May even be on page 1 of it, idk.
I use alton browns as a base because I like the croutons and bell peppers but I combine it with Steve Rinellas and add a layer of spinach and cheese to the middle. It's quite delicious.
Never felt like it in the moment but looking back those were some fun times. I'd come in at 5 o'clock and run the shop until 10 pm Sun-Thur, 11 pm Fri/Sat. Usually took me about 45 minutes after closing to lock up, I'd start cleaning up everything I could during the last hour of open business. Once I shut the doors, I'd go into walk-in, smoke a little bud, and get to cleaning. After I was done, me and my co-workers would bowl for cash for a couple hours.
My first job was washing dishes at 16 and then did every job FOH and BOH over the next 6 years. I didnt realize it at the time but those were good days. Running the grill and bartending were definitely my 2 favorite jobs
Got a prime rib coming for xmas but haven’t ever cooked one. Would you recommend sous vide or just roasting it?