I have found them at Whole Foods, Central Market, Eataly & even Sprouts (pre-packaged with small selection).
Yea I picked up a bunch of the silicone ice cube frames used for making the bigger cubes for whiskey to freeze baby food in. Then I can just zip lock it and grab one and heat it up to feed my little guy.
Yeah, my Tupperware drawer looks like a mosh pit at a Megadeth concert. Maybe that'll be my resolution.
Yes, opened a couple of weeks ago and is a madhouse. Can not wait for it to have the newness wear off and covid to be more under control so it can be enjoyable.
sam the cooking guy is weird and makes too much clickbait food still watch as background though, always just makes me jealous of san diego weather with that backyard setup year round
Simple New Years dinner. chicken and shrimp fajitas. Sous vide shrimp. did chicken and peppers and onions on sheet pan. Hibiscus Rose margarita.
Not the prettiest, but very tasty. Would be awesome dipped into some beer cheese https://www.google.com/amp/s/www.vice.com/amp/en/article/qjda8w/jalapeno-popper-monkey-bread-recipe
This year I need A new blender New pots and pans New knife(s) Cutting board Got misen pots and pans on the registry as of last night thanks to THF and a.tramp. Knife I have some wusthof knives from Amazon but open to others. blender. I have a vitamix on the registry but will need to get one sooner rather than later. Worth it or no? Cutting board? Any help would be greatly appreciated. John Boos? What kind?
Man I love my Vitamix laxjoe but if you think someone would actually buy it for you, wait. But if they don’t, go ahead and get it and don’t wait. My only disappointment in getting it is that I waited so long. I have already probably used it more in 3 months than I have all my other blenders combined as an adult. It is so effortless & smooth you just start looking for things to make with it
Cross posted with sous vide thread. First time Frenching a standing rib toast, chef made sure I nailed it. Sous vide at 125* for 9 hours. Then into cast iron in the oven at 500*. 5 mins each on 3 non-bone sides. After 25 minute rest while I am finishing other items, time to see the payoff. Used the trimmings from the Frenching for a stock along with 1lb mushrooms to make a demi-glace. Honey & ginger roasted carrots. Sautéed mushrooms & onions. *Canned green beans churched up. *To my taste, canned green beans beat fresh 9.5 times out of 10. Just not plain from the can.
Made this Cinnamon Roll/sticky bun recipe on my pellet smoker this morning. 7 y/o gave it a 20 out of 10. 4 year old echoed his sisters statement.
Ok Bros I have an ooni coming in March or so. What do I absolutely need to have other than a pizza peel?
The amount of in-person arguments I've gotten into due to this. lol Count me in the anti-truffle oil category
For real though Sub-Zero I am jealous. I would imagine an infrared thermometer would be a great tool to check oven temps. Being consistent yields best results and having an accurate reading on temp will help with that.
True. I'm also trying to think of things to make things other than pizza. Shallow cast iron pan probably?
That would be good. A fajita pan (the type that get set onto a wooden holder) makes a killer Parmesan in a pizza oven.
Mine is supposed to be delivered mid-February. I've ordered the 14" perforated alum peel and the turning peel so far. Have my eye on the reversible grizzler.
Did you get that Christmas email from Ooni? Also getting mine in February the fuck is a reversible grizzler?
coastal seafoods, hadn't been to their new location yet but its very nice (united noodle next door is also incredible and we loaded up the freezer from there too)
Leftover rib roast into todays lunch. Roast, mushrooms, onions, banana peppers, provolone. Sauce is Cheez Whiz & pickled jalapeños.