made kenji lopez-alt's stovetop mac and cheese technique that uses evaporated milk and the starch from the pasta to emulsify the sauce last night. I added a lot more cheese (as well as 3 types instead of just cheddar). It took almost no time and was a huge hit.
made sheet pan chicken fajitas, beans, rice abs guac. Good Saturday night dinner. and we ran this once into the ground and she’s passed out.
We found a good chocolate chip cookie recipe on Not Another Cooking Show. Wife decided to make a batch and put some into a skillet for my birthday. We topped it with some ice cream:
I do love the Tudor's Biscuit World pick in WV. Its so good but last time I went they had a nice fat C food safety rating in the window and it sort of made me want it more.
Pasta salad is one of my favorite lazy meals tbh. Will make a giant pot of it and throw in a lot or a little salami and cheese cubes depending on how fat I wanna be and just eat on it for like 3 days.
Has anyone tried pasta salad with a whole wheat pasta? I have no idea if that would work or if it would come out shitty help
Hell yea. Also started using bow ties instead of the tri color rotini and is much better, actually holds the dressing
I'm sure chef john is great, but man it's tough listening to his voice pattern....or whatever you call his saying everything in the same pattern.
I was previously unfamiliar with him and this was amusing the fuck out of me. He peaks with his intonation in the middle of every sentence.
I lean more toward 2:1 fat to acid ratio instead of the typical 3:1 because I love the acidity. I also tend to split the fat between EVOO and a more neutral tasting oil like Canola, grapeseed, etc because olive oil can overpower the vinegar. Sometimes I crush a fruit like strawberry or raspberry in it, pepper works very well. I don’t ever use a recipe because it’s just a matter of ratios and adding things to complement it
Get better balsamic. Seriously. Spend $15-20 for a bottle that will last a while. It will make a huge difference.
Smoked some chicken breasts w/ palm olive fronds and lemon wood. I don’t have a smoker so had to make due w the grill. Went about 5 hrs then finished for a few mins on the burner. Could have done w/o the sauce but I have to sell the shit out of anything smoked. I really want a shed.
4th menu. Sous vide lobster rolls, grilled corn, peach crostini, watermelon and cucumber salad (not pictured).
store was out of live lobster, so i just got lobster tails. not as good, but still delicious. plus, i didn't have to kill the lobster which my fiancee was 100% against
There isn’t a huge difference. You remind me of something stupid(shocker) I did a couple of years ago, these little fuckers are no joke. I jokingly put my finger in one of the lobsters claw. The little guy caught my finger, I thought I was going to lose a goddam finger. I had to bash his head in to get out of there. wasn’t fun. this year was a great year for lobster because of what you mentioned by the way, something to do with the USA not accepting food from other countries (I don’t know all the details) but that’s probably why the store was out of live ones. And here the price has never been this low. It’s cheaper than beef right now.
Someone made a smoked potato salad yesterday. I probably ate a pound of it over the course of the day. I feel awful right now but it was worth it.
getting an outdoor pizza oven for my birthday (either an ooni or a kamado joe accessory. need a new pizza steel to use. would like one with a medium to long handle that would be easy to use. anyone got any recs? wood vs. steel? Edit: really looking for a pizza turning peel now that I think about what we need
gochujang-marinated flank steak, roasted caramelized cabbage, and pistachio-chili mango israeli cous cous
the cous cous was just some sautéed shallot with roasted pistachio and chopped chili mango tossed in with regular Israeli cous cous the other two recipes are from bon apetit, both very good: http://www.bonappetit.com/recipe/caramelized-cabbage http://www.bonappetit.com/recipe/gochujang-marinated-skirt-steak