Im just trying to keep a.tramp and poor paul humble. Their showboating on the troops birthday could be misperceived as stolen valor.
Idk he’s right, the steak could have been been cooked more. I mean, it couldn’t have been cooked more perfectly, but it could have been cooked more.
Tried my hand at Columbian style arepas (vs my usual Venezuelan style). I need to make them a little moister and thinner next time but they tasted great.
Finally joined the cool kids and bought some lao gan ma. Put it on some fried rice and fish tonight. Enjoyed.
Made my first run at challah tonight, tastes good but my braid didn’t hold tight, will continue experimenting.
Without being able to feel the dough I would guess that the braid coming apart like that would be from a lack of dough strength or it being under proofed.
Both look good. I it's hard to keep a good looking braid in a long loaf style like that. I usually do a circular braid to make a round loaf. It looks better if the braid doesnt stay tight. Regardless of the appearance, the browning and final product looks delicious.
Went to New Orleans for a 3 day weekend last weekend and brought back some andouille from Cochon Butcher. Gonna try my hand at gumbo this weekend.
Have done this as well with excellent results. Before that I was doing half butter half oil, which I also prefer to the traditional vegetable oil
There is absolutely a time and place for chicken breast but it's generally a turdish idea to use it in a sandwhich based on frying chicken.
Pizza and wings last night Finishing the wings in the Ooni after cooking with sous vide is a game changer
Breasts all day. Key is to cook to about 155 with a really good thermometer. Rest 15 minutes. butterfly the thickest party so it’s more even and keep that party close to the heat. marinade or brine. people think breasts suck but don’t know how to prep or cook them. They are delicious
Yeah, I like both but prefer breast in most cases. It just needs to be cooked right which most people don’t do. I use my thermapen every time.
The vast majority of people that post in this thread can prep & cook a breast correctly. But at the end of the day, a properly prepped and cooked thigh has so much more flavor than a bland ass breast. I know preferences are subjective but thighs having more flavor is just plain fact.
What I’m saying is that if you properly marinate, cook and season a breast. It’s every bit as tasty as a thigh.
What I am saying is, if you put the same effort into a thigh, it is even tastier yet. It has a higher floor & ceiling.
I don’t particularly like okra *in* my gumbo, but I like it *with* my gumbo. So I made some cornmeal fried okra as an appetizer/side while the main course is finishing.
How can a good southern man like you not like okra in his gumbo? Do you feel like it makes the roux too slimy? When I order gumbo at restaurants, I’ll typically pass if it doesn’t have okra in it. Gumbo is literally a west-African derivation of the word for okra.
I’m aware of the roots and I’m also aware that many don’t consider it gumbo without okra. I had a great one in New Orleans last weekend with okra in it. but yeah, it’s the slimy texture it can add to the dish for me. I try to split the baby by frying some up and serving it with for those that want okra.
Just took some redfish out the freezer. Hit up a few breweries during lunch, so trying to avoid walking to the store now that I’m home. Looks like it’s going to be pan seared redfish, green bean bundles, and watermelon/arugula/feta salad tonight.
Spoiler Duck fat and butter roux, roasted chicken/roast chicken stock, andouille from Cochon Butcher, a shit ton of time and effort, and I did a plating for Owsley Served with regionally appropriate hot sauce and regionally appropriate IPA.