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Discussion in 'The Mainboard' started by tandin, May 4, 2016.
Is that a pop tart
Brown sugar cinnamon I hope
Just got my backordered Ooni Koda. I noticed it says to try to store indoors. My plan was to just have it on a table with a grill cover on it. How do other Ooni owners store it? Taking it inside/outside seems like a pain.
Is it ever worth it to make your own stir fry sauce or does that kinda defeat the purpose of a quick and easy use up whatever you have meal
it takes like 3 min to make, so it doesnt violate the quick and easy part
This is my go to. I don’t really measure so adjust to your tastes. Add/delete ingredients as you see fit (IE ginger may not work for everything).
1 cup beef broth
1/2 cup reduced sodium soy sauce
1/2 cup brown sugar, packed
4 cloves garlic, minced
1 tablespoon sesame oil
I teaspoon chili oil
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 teaspoon Sriracha, or more, to taste
1/2 teaspoon onion powder
1/2 teaspoon white pepper
Made some fresh cranberry and orange muffins for the week
Steak Sunday. Ribeye, finished with compound butter, sweet potato purée, roasted brussel sprouts.
that's my wife's plate obviously, as I ate the spinalis and other fattier, more delicious portions.
Getting reallll cunty in the Chuckles residence tonight. I present Tea Smoked Five Spice Salmon.
Got two of these bad boys in yesterday. Time to get fat.
Why the hell not?
ive been meaning to ask - Recs for a pizza stone or steel.
Im getting tired of the little 12" one and want something bigger
2nd one to cover up that carpet/mat situation
These are (probably) going to new bar and got 20% off so figured better get 2 now. Keep one at home, one at work til we open.
I've been storing mine in the garage, but plan to make a table for it this summer and keep it on my back deck. I think you'll be fine as long as you've got it covered.
I have the original steel, think mine is actually a tic thicker than standard due to some promo thing in the moment, but works great and is indestructable
Confession: I can’t make myself like chicken thighs.
I’ve heard so many people claim they’re great and I keep thinking if I cook them better I’ll like them, and I just don’t. I think the texture is just unpleasant to me.
Your wrong opinion is noted.
Literally just cooked chicken thighs and breasts on the grill with sweet baby rays and chose the thighs all day baby
I think boneless skinless can get that way. You could try marinading, baking, and then cutting them into strips before eating. I find them to be less gummy that way
its easy to move
Love to grill them in the summer
Haven’t had access to a grill recently. I debone and dry brine mine (just rub with plenty of salt) on a wire rack in the fridge for ~24hr, then cook them almost confit style over medium heat skin side down first in a cast iron skillet (finish in the oven if needed)
The dry brine helps dry the skin out which gets the skin almost cracklin-like when it cooks in its own fat
Good with only S&P, also like lemon pepper, Buffalo sauce, terikayi, gochujang, really anything
Aussie Wagyu Denver steak on the cast iron pics are kinda shifty but turned out great.
Anyone with a Breville smart oven used the air fryer for brussel sprouts? Kinda concerned if I dress them that it might get messy
No, but one way to find out.
Pan seared duck with blueberry port reduction, scalloped potatoes, and roasted asparagus. Potatoes are a tad runny and we forgot to add the caramelized onion, but the duck is about as good as any protein I’ve ever cooked.
Duck breast is the best protein and it's not even close
Couldn’t agree more
Dressed with bacon, maple syrup and a splash of soy sauce. Pretty damn good
Made a little ragú on Thursday night. Smoked paprika made the difference IMO.
chorizo eggs Benedict this morning
poor paul or any other pros in here
How did you get that even/hard of a sear on your pork tenderloin without parts of it burning? Do you score the meat or something before you sear? Feel like mine has a tendency to want to curl up in the pan as it sears so if I want it all to have a really nice crust parts of it are going to burn before it all gets to that level.
One trick I have used is to refrigerate the pork for an hour or so before searing.
Then sear and use a thermopen to bring it back to temp.
I’ve never experienced curling on a low fat cut of meat before but I just get a heavy pan hot with oil and make sure the pork is extremely dry by patting it all over right before it goes in the pan.
if you’re getting an inconsistent cook near the ends I’d suggest cutting a ‘center cut’ piece you can feel good about cooking evenly and then just cooking the ends separate.
I've heard that a wet brine of 50/50 Dale's to liquid smoke really helps with the maillard reaction.
Username holds up.
Hash brown crusted quiche
polish easter babka
How do you do the crust? Do you brown the hash browns before?
mix hash browns and cheese and push them into a spring pan making the crust freeze for an hour and then bake at 425 for 20 minutes. Then fill with filling and bake the rest
Grilled marinated lamb shoulder chops with grilled potatoes and asparagus and vegetable salad
Snake River Farms pork chop and sweet potato mash
You can have your ham, I’ll have steak.
He is Risen
(he is my penis)
center cut pork chop, Demi glacé pan sauce with rosemary, roasted root vegetables.
super not a spring dish but delicious.
I did grocery delivery and she substituted gigantic plantains (12 inches) for bananas. Are there people that don’t know the difference or am I being trolled?