Kimchi udon noodles and salt and pepper soft shell https://www.bonappetit.com/recipe/kimchi-udon-with-scallions
am i crazy or did they not even release public tickets to the full dinners this year did the bar seating last week and it was insanely good with Solomonov
yeah pumpkin seed tabouleh was wild, think the brussels dish was my favorite but all were great doing the kaiseki menu at kado no mise next week, you been there yet? we've oddly never been there at all let alone the tasting thing.
Fresh batch of fire roasted salsa. I threw this batch back in the iron skillet for a bit after taking it out of the Cuisinart. Not sure if it actually did anything though Also, here’s a friendly reminder to wear gloves or thoroughly wash your hands after prepping chiles. My junk is absolutely on fire right now
i can't remember where i saw it first but cosign returning it to the skillet after blending for a bit doesn't even have to be long but all that liquid that releases it helps to concentrate flavor and season it fully when reducing it down a bit
these insta sold out when they first came out and are supposed to be great, grabbed the sampler since i also needed to get more chili crunch https://shop.momofuku.com/products/noodle-lovers-box
Debate / question ect If you put butter between the skin and meat then dry brine, does that butter act as a barrier to from the brine absorbing into the meat?
These are conflicting techniques. Dry brining is pulling water out to leave only natural/necessary moisture. It also does something to the protein fiber (but I forget the technical details). Adding butter under the skin will try to add or keep moisture/flavor in the meat. You don’t want to do both at the same time. I’d recommend dry brining uncovered (salt on and under the skin) for 24-48 hours, washing the excess salt off, seasoning (adding butter if you want), and cooking.
This is mostly the argument I was making. Ive just dry brined in the past and that's it. Shoving butter into the bird that's already been dry brined seems difficult.
I’ve mostly seen wet brining + injecting/butter. I personally just go with a 48 hour dry brine + seasoning.
New Orleans style oyster dressing. Sautéed trinity plus garlic, sage, thyme, and parsley, two pints gulf oysters plus liquor, lemon juice, Worcestershire, white pepper, old bay, dash of hot sauce, and French bread. Topped with green onion and smoked paprika.
called an audible on the menu after the geese were all sold out. Did a bone in prime rib with ancho cayenne green beans and fingerlings. Béarnaise to finish.
I made a smoked salmon omelette today that was fire. Smoked salmon + diced red onions + whipped cream cheese + dill + fresh ground black pepper.
Wedding anniversary is Tuesday and we both have super busy work days, so wife requested I make her favorite dish tonight. Chicken Parmesan with cascatelli, fresh tomatoes, basil, and parmigiana reggiano. It was aight I guess.
Linguini alla nerano..Didnt have spaghetti. Basically cacio e pepe (with zucchini) Fried zucchini (sunflower oil), linguini, olive oil, garlic, shaved pecorino romano cheese, fresh basil