Butternut squash puree in pressure cooker with garlic, onion, shallot, turmeric, ginger, habanero. Been using for various things but only took few pics. With mushrooms and onions Pan chicken thigh and roasted parsnip and turnip. Not related but I boiled and pickled some eggs with beets and they turned out great.
They sucked - didn’t even eat them. Timing was off in general, and I tried to save them to no avail. Steak was awesome though.
Mushroom risotto and scallops on a carrot puree. The risotto tightened up as I had to push service 20 minutes due to a work call for the wife. Still ate well. A bit inconsistent sear on the scallops in my cast iron but tasty.
Found a new butcher that sells presmoked duck breast. I've only worked with fresh - anyone tried this as a main protein for a meal? I wasn't sure if it was meant to be sliced and served as an appetizer instead
Sliced Australian waygu ribeye over some crispy sticky rice squares I made topped with a soy vinaigrette, pickled red onion and jalapeños, and garnished with cilantro and green onions. My apologies if the plating sucks, I blame my countertops
I'm throwing a like for anything with a pickled red onion Clown Baby , that's my fetish. That dish looks tasty.
Back on my bullshit. First steak in the new house. Ribeye au poive with brown butter carrot purée. Turned out great. Liked serving the spinalis whole with just a couple slices of the core.
I really didn't want one likely due to my mom just constantly talking about hers. They did some kitchen renovations and had us borrow their cosori. Love it and will never go back. So convenient.
I have two kids and don't have a toaster oven so I don't know I can make Bare chicken nuggets in like 10 minutes rather than waiting for my oven (Thermador) to preheat
I use the shit out of my air fryer. Best thing to ever happen to leftovers and frozen food. Really don’t properly cook anything in it other than veggies, though.
I’m making chicken nuggets and tater tots in my full size gas convection oven. It took 35 minutes to get up to 425*. AMA.
What does everyone use to find good and/or new restaurants? Moved out of dallas and need to find some new spots. Anything better than yelp?
I usually look at the eater list of top places to eat in a new city Im going to. Updates every year and gives a good baseline.
Wife wants a new knife set with a block. We don’t need anything fancy but also nothing cheap. The less room it takes up the better. Any recs?
Isn't Cutco some pyramid scheme that sells knives or am I thinking of another brand? lol edit: holy moly these are expensive
I've made most of the classics since I got into pasta, but this was my first time making it. Watched a bunch of Kenji/Babish/NYT videos, but it's pretty simple and delicious, and like you said, delightful.
I’ve got 2 thick bone in pork chops. What’s the best way to sous vide and finish? I feel like I’m wildly inconsistent when I sous vide at 130 and then pan sear. Wondering if it’s just my technique.
Probably temp of pan/thickness of chops. When I reverse sear them I pull when they hit 110 internal. At 130 you’re cooking then to rare and are going to overshoot the 140-145 target temp when you sear imho
My wife made pop-tarts. The picture was an afterthought. The flames were >6 inches when it was in our kitchen.
Wife made paella tonight per my bday request. Clams took longer than expected and we forgot to get fresh parsley to garnish, but otherwise pretty dang good.