I wasn’t being sarcastic poor paul. I hope the exclamation point didn’t make you think that. It looks awesome. Great char and plating and I bet that sauce is awesome.
Idk what your using the avocados for but if it's guac then get a molcajete. You can make a kick ass paste of garlic and onion to start and then work in the rest of your ingredients and serve it right in the stone. Presentation like you read about.
Probably the best I’ve ever gotten a sauce to emulsify and coat the pasta. Pasta water when tossing and then finish with small cold butter cubes.
Some “staged” and some not as “staged” photos. Burger night and I bought some higher end beef than normal. Made some roasted tomato and onion tapenade. Wife went smashed avocado and 6 oz patty with cheddar. I went two 4oz patties with cheddar and Havarti.
ATTN cajuns I need to order some andouile sausage online and have it shipped because nothing is good locally Any suggestions for a vendor?
possibly! unfortunately not, there’s a russian grocer in the suburbs but it’s kind of a hike - so I just did 50:50 low moisture mozz and feta
Posted in Bbq/grilling thread. seafood paella with shrimp, scallops, mussels, clams, Spanish chorizo, and chicken thighs Homemade pita with goat cheese, roasted red chiles, and a habanero-honey balsamic reduction.
For the first time in about ten years, I have a backyard, so I've got a large Big Green Egg being delivered on Wednesday. Any veteran tips/tricks to making sure I get the most out of it in quality and longevity? Thanks in advance
some good discussions in this thread https://www.the-mainboard.com/index...thread-op-with-knowledge-of-the-board.120287/
Wasn’t sure where to post this and figured with most people using Chefs knives it might fit here. Anyone here use a whetstone to sharper kitchen knives? I just made a decision to buy one and holy hell it’s made a difference.
https://mykoreankitchen.com/dak-galbi/ made some alterations but its very good and accessible to people who haven't had much korean before, but can handle some spice
I picked up a Shapton 1000 and a leather strop kit. Started playing with some older knives I don’t care if I fuck us and I will be damned if they aren’t a ton better to use.
Savoie's is what I grew up on. https://shop.savoiesfoods.com/foods/savoie's-andouille As buy_dont_lease mentioned, Bergeron's is a pretty good shop. Never ordered online from them but I've bought stuff from the Shreveport location several times but can't specifically remember if they have andouille If you want a variety of things, order from here: https://www.lacrawfish.com/Cajun-Meats-Boudin/Broussards-Bayou-Co All kinds of good options. Their meat pies are fantastic.
Any favorite recipes/suggestions for cooking a pork loin in the oven? Grabbed one at the grocery store today because they were on sale and there weren’t any pork tenderloins.
Leave the fat cap on don’t trim. Cook at 350 until internal hits 140 and pull and let rest lightly tented I like seasoning mine with salt, pepper, smoked paprika, and sprinkling the top with thyme and thinly sliced garlic. Use a roasting pan with raised bottom of you can to let air get around it and let it drip. Pro tip: it’s also going to keep rendering once you pull it so make sure whatever you rest it in won’t let fat juice get all over the counter.
I love making this with the gravy and linked white beans recipe https://www.jocooks.com/recipes/rosemary-garlic-pork-roast/#wprm-recipe-container-15305
I know it’s gross to anyone outside of StL. My boss randomly sent me some provel cheese so I made StL Pizza
[store bought] butternut squash agnolotti, garlic, onion, and sage brown butter, kale, walnuts and pistachios, shaved grana padano, fried sage.
Nice. What did you cook it on? Did you make your own dough? I’m looking at making a pizza on my KJ this weekend.