Oh man. Just now realized Chef John has dropped out of my recommendeds. Use to make a lot of his stuff. Have seen one of his videos in a while.
Taking the Ooni Karu 12 for it's inaugural journey tonight. Honestly nervous because it's a totally new style of cooking for me. Wife wanted to have people over but I said we need a couple test runs beforehand. Any tips?
I’ve got this waygu sirloin. Any recs on how to cook it? I want to do something different than my standard sous vide and sear. It’s kind of small, having another couple over tomorrow and thought about doing some kind of app with it to go along with a rack of lamb.
Lamb is gonna be the star. But. You can definitely make the sirloin memorable. I would blast it with smoke then sear. And then put on some toast points or sliced and toasted mini baguettes with softened goat cheese and Mediterranean red peppers. Hit it with some balsamic reduction as a drizzle. If time does not allow for smoke, just high temp grill it and try to get a little char for that “smoke” layer of flavor. Add some Mediterranean herbs and baby you got a stew going.
1. Langerstrom 2. Claire Saffitz 3. Stephen Cusato (Not Another Cooking Show 4. Alison Roman 5. Mike Greenfield (Pro Home Cooks)
I like this. I was thinking you could also do the toasted baguette with caramelized onion and blue cheese. Balsamic could work on that as well. You could do a romesco sauce, chimichurri, horse radish cream, au Poivre …so many choices.
my onion jam from last week is insanely good. made burgers tonight with hot trash ground beef and they were phenomenal.
Exactly. The lamp prep would guide which direction it goes. My mind always goes Mediterranean first when it comes to lamb for aome reason.
Soaking some chickpeas for super bowl falafels. I'll have extra... anyone have a good recipe for marinaded chickpeas? Really like the ones at the whole foods olive bar
Philadelphia’s best sandwich: roast pork and broccoli rabe with Sharp provolone. Believe my guy zeberdee also is an acolyte who prefers it over the cheesesteak.
Also I made some full size pigs in a blanket with local smoked sausage, and the internet convinced me Kansas City eats cheesy corn so I made that.
I am, but I just had a million fucking things cooking so I left them off and just went with the peppers I used to cook that delicious garlic broccoli rabe.
How did it go? I've got a Koda 16. It takes some getting used to...and it depends on what you're going for (strict neapolitan, ny style, etc) but I love my ooni. Just don't turn your back on it, and make an extra dough ball or two just in case.
Pretty well, all things considered. We definitely planned to cook way more than we would eat, on the assumption we were experimenting and may end up with an inedible pie or two. All were edible and they gradually improved throughout the night. My biggest issue was getting the oven hot enough using wood/charcoal. I used briquettes and wood chips, but looking more I think I should have used lump wood and larger pieces of wood. Wood chips made the temp spike very shortly and then get pretty low again. I'm definitely not at the point I feel like I'm making some serious gourmet shit, but I'm enjoying the experimentation process and ultimately it proved pretty hard to fuck up, given that I couldn't get the temperature too high. Worst case it just tasted like regular oven baked pizza.
Bought a roasting pan a couple of years ago from the factory seconds sale. No discernible defect or damage anywhere on the pan. Was a fantastic deal. I have had some friends who have also purchased other pans. A buddy got a D5 skillet with a small scratch on the exterior from one of their sales but that’s really the only known defect I’ve seen. All anecdotal but might put your mind at ease.
I’ve bought a lot of stuff and it’s all fine. I usually just go with the packaging damage (or whatever it’s called) though.
Thread occasionally needs a WT reset. Here we go with that. Canned bushed beans with ketchup, mustard, & brown sugar and air-fried hot dogs dressed 3 ways.