Pizza from last night. Homemade sauce, fresh mozzarella and shredded mozzarella, pepperonis and arugula.
Starting a non cunty pic trend (i hope) Leftover roasted chicken, mixed vegetables, quinoa and a sauce i made w sriracha / soy / fish sauce and rice wine vinegar. Some variation of this is in my rotation every week.
used some new recipes for pizza BAs perfect pizza sauce = good but not great milk streets dough = really nice for a simple dough
Do I need a convection oven? We're looking at a layout similar to this: I'm pretty well settled on a 36" Bluestar rangetop with a griddle and can't decide what to do with the ovens.
if you build a millionaires kitchen but don't put in a convection oven you're stealing good kitchen valor
You'll never be able to go back once you get the hang of it. Just works so much better but most recipes are not designed for them
Oh man I mostly wing it now days Basic sauce 3:2 ratio of soy sauce to water or stock (I'll often just dilute bullion in some hot water) Like 1/2 cup of soy and a little over 1/3rd cup of water/stock 1 TB of honey splash of rice wine vinegar splash of fish sauce grate in a couple cloves grate in a nub of garlic. (you can substitute powders for those in a pinch) 1 or 2 TB of cornstarch slurry Red pepper flakes or a chili if I want heat If im doing a stir fry w noodles, i'll make a peanut sauce. Same recipe add some peanut butter use water instead of stock. take out the cornstarch, honey You'll prob have to add more water too. You want this thinner than you think. It really thickens up Pad Thai sauce 1/2 - 3/4 cup of water or stock 3 TB of fish sauce 1 TB of soy 1-2 TB of tamarind paste (can sub brown sugar or molasses) 1 TB of rice vinegar Juice of half a lime and zest. Add chili or pepper flakes if I want heat Those are the 3 main ones I frequently use and riff off of.
Continuing the non cunty / ugly dishes Last month when the world was ending, I bought some lentils. Ive never cooked lentils. Ended up making Dal Makhani yesterday I dont know what it's supposed to taste like, but it's pretty much Indian Beans and Rice. It was pretty good, and easy. Just takes a few hours to cook in the pot. Pro Tip: When you think youve bought cream, but dont realize you bought Half & Half until you drizzle it on your plate, it looks like someone splooged in your bowl of dal makhani
My parents got a new bluestar range roughly a year ago. Its incredible, highly recommend. That spice area would suck to clean though.
All good points. I’m not doing a pot filler. Every one I’ve ever encountered has not worked like it should.
I don’t like the beige, you mean just the setup of this exact kitchen? It looks good except for the color of the armoires. I would go white.
this was dinner tonight my sauce fish sauce, hoisin, oyster, soy, garlic, red pepper, ginger, brown sugar, sesame oil.
I think he meant the range and setup. I assume this because it's the cooking thread not the interior design thread.
best i’ve done according to my wife kept the seeds for the extra heat, kept it traditional with the spices but the smokey flavor is what takes it over the top for me
I wouldn’t want to be leaning over the range to grab spices. I have something like this: My wife went shopping one day and came home with all this kitchen stuff and says this nice old French man, a chef named Daniel, helped her pick it all out. Including one of these spice racks. He said to write on the labels in your own crappy hand writing and it would be unique and a good memory. And that is how my wife unknowingly spent the afternoon with Daniel Boulud picking our kitchen items.
this is mostly true but removing the seeds is still good for removing heat and also a better consistency in most applications.
Yeah, I always do it for consistency. Regardless, homemade tomatillo salsa is where it’s at and what cal made looks phenomenal.
Also, fwiw, the spice shelves are above the lower powered burners. The back left one is just simmer and the front left is normally 18k btu. You’re not going to ever have anything on high heat on that side.
heat doesn't just go in a straight line up. but I'll stop on what is a fairly trivial tangent, that spice rack is beautiful but I would not personally store spices or oils there.
I have a general idea of how heat travels. I don't consider that spice shelf to be a fire danger though. But I agree that I wouldn't really want my spices stored there.
I still think the spice rack is cool and useful. Its not like you keep your nice finishing oils and all your spices. Just the olive oil used for sauteing, salt, pepper. Garlic powder ect. That's about it. At least how I would use it.
Fair enough. My trivial tangent was related to you saying the oils and spices were being stored 'directly above' the range. At any rate, we all agree that it's not an ideal storage place for quality purposes at the very least.
breakfast pizza - the egg got a bit more done than id like, maybe like 2 minutes fewer than a hard boiled yolk
Cast iron skillet acquired. Seasoned it today. 1. How tf do I clean this thing 2. Do you guys like to reverse sear steaks in it or sear it first?