it seems like the odds that the people who left would end up being the bad guys is low thats Claire, not Brad obviously
I am trying Chili today Meat and broth has been going for about an hour and a half. Just using canned beans. Throw them in maybe 30 minutes before done?
I still suck at cooking so the rare times when I really nail something it feels awesome. Braised a big chuck arm in the spices and then shredded it. Made a roux with the fond from browning it so it came out nice and thick like I wanted. I would actually let other people try this. Spoiler
Making jambalaya. Had some sausage (it’s not andouille for those who covet tradition) and some chicken thighs in the fridge.
Where do you get duck breasts? I'm trying to do duck and rosemary new potatoes but my grocer didn't have any. Also I'm now having to correct fuck to duck so that's a twist on an old classic
I get whole ducks from the Asian supermarket near my house, but I saw an online ad for Wild Fork Foods so I gave them a shot. Free shipping on your first order. Bought $45 worth of stuff at 3pm on Wednesday and it was at my house at noon the next day. https://wildforkfoods.com/?gclid=EAIaIQobChMIo--Ii_fW7gIVx9zICh3tWwIiEAAYASAAEgLXqvD_BwE
Now my social media ads have added Wild Fork to the competition with Meat Artisan, Snake River Farms, etc.
Whiskey if from a local distillery in the RiNo district of Denver called Ironton if anyone is interested.
Yeah, but I've never served it like this sashimi style. Fucking dope. Served it with wilted spinach and broccolini.
Asian makets have some dope stuff. The one down the street has a bakery that has all sorts of buns they make daily. (Pork & curry ones are fav) They also have Peking duck behind glass under heat lamp but have never pulled the trigger.
I know it’s outplayed, but I will order seared duck breast with a fruit sauce 10/10 if a nice restaurant has it on the menu; and it’s my go to every time I’m cooking to impress
Because I want to be a.tramp when I grow up, I stole his idea of Chicken Quesadillas for dinner tonight. I gotta do this more often.
National pizza day Fig and prosciutto with arugula and balsamic reduction. Got a little over done on one side of the crust but was still very tasty
Wife got me the whole lineup for Valentine's Day. She tried to include the signed book but it was sold out. Yes, I'm a Chang fan boy
I had to try the chili crunch after hearing he was doing his own spin on lao gan ma. Its definitely good and even though it's composed of higher quality ingredients it's not as good imo. I think when they are able to add msg I may try it again but until then I'll stick with the og. If you haven't listened his pod episode with Eddie huang I recommend it. They go in depth on the subject and how Eddie called him out for essentially making a white washed version of lao gan ma without paying respect to the original. Very good conversation, learned a little, and it was cool to see social media beef get resolved with actual nuance and conversation with two great minds.
was a good pod, my fridge has his chili crisp, a local places salsa matcha, OG lao gan ma, and I think one more chili oil/crisp that I don't recall where I got it all very different, all very good, and a condiment I didn't know existed three years ago
My dumbass couldn't put together salsa macha and lao gan ma even though both were all around me growing up in the bay area.
If you’re having company over, or just a nice time by the pool I suggest this. https://www.williams-sonoma.com/m/p...w_wcB&cm_ven=PLA&cm_pla=Outdoor > Pizza Ovens