Separate names with a comma.
Discussion in 'The Mainboard' started by tandin, May 4, 2016.
Yay new Misen sauté pan arrived today!
I’ve been getting a bunch of IG and FB ads for these recently. Those look legit.
I’ve moved away from fancy pots/pans in the last ten years. I’ve got a set of All Clad stainless that has held up, but I buy throwaway nonstick shit from Costco/Marshall’s about once a year.
Cross post with bbq thread
Finished beef and sauced pork ribs, Mac and cheese, corn, tomato, avacado salad.
Non sauced pork ribs, sides and smoke
That Mac looks damn good
poor paul What is your mac recipe? Or at least if you are unwilling to divulge that, what cheeses do you use?
I believe he said he used this recipe:
This + extra sharp cheddar on the top + broiled
and I usually use sharp cheddar/fontina
50/50 mix? I tried one of Kenji's mac recipes from his book which called for 1 pound of sharp cheddar and it was pretty overpowering.
I just eyeball it all honestly.
Corn salad (I also like to add black beans) is one of my favorite things. A while back I made like a two pound bowl and just attacked it with a spoon for a few days.
I made some pizza. It was half sausage and half Sopressata and banana peppers with a balsamic glaze on top (salty, sweet & spicy) based on a popular local restaurant signature pizza.
Hell yes, cunty pizza at 6:30 am! Rabid has upped the game for everyone.
Following up on the Sitka Shares since we’ve gotten 3 months now. its definitely worth it. everything has been super high quality. Way better than anything I can buy locally No Salmon yet as I guess that comes later in the summer but latest box just had 3 pieces of pacific cod, 3 pieces of black cod and 5 pieces of halibut. Really good value considering the amount and how good the fish is. and everything comes vacuum sealed and frozen so easy to store and use as needed.
Romaine wedge, pancetta, grape tomato, pickled red onion and Fresno chiles, breadcrumbs toasted in pancetta fat, blue cheese dressing.
I did buy the pickled Fresno chiles from a small operation when I was in New Orleans.
Action shot, right when the giant ribeye is turned for the first time.
then, spinalis payoff. Wife gets the center, and I take the best part of the cow.
Looks gorgeous. brother.
Also, the post-slice finishing salt can wow some people who are limited in their steak experience.
Shrimp scampi x linguine x spinach x basil
Crossposted with bbq thread (for double likes, of course)
but seriously, favorite thing I’ve ever cooked
2. Love that beer
3. Any pics of the rice on the bottom?
Couldn’t agree more
No, unfortunately not. Turned out well though. I was worried about it burning but for my first time, the rice turned out pretty great
I love paella and the socarrat is the best part
Looks like you crushed it. Good job. The crispy rice on the bottom is my favorite part.
It was crispy, but probably could have been even crispier. Need to zero in on what levels the paella pan should be at on the grill during the cooking (and I think I did it)
But overall really happy
Bro, I live in Catalonia and that looks legit. Respect as in 9 years I have never attempted this.
My wife just told me to get out of the kitchen cuz I was "eye fucking the goats cheese"
I mean, did you eye fuck the goat cheese?
I mean yeah
“Shortcut tacos” are a Friday night staple in our house. I buy a rotisserie chicken at the market and then mix it with red chile sauce that I always keep leftover, add toppings that are already always on hand like pickled vegetables, and melting cheese. Then usually prepare a quick slaw or smashed avocado.
well I didn’t realize I was out of tortillas, so I bring you red chile pulled chicken “torta”, Mexican crema and lime slaw, melted montery jack cheese, and picked onions and jalapeños.
it was flames to be honest and took about 10 minutes to prepare, not sure the brioche rolls fit in culturally but they worked great.
Grilled Pork T-bone with a mustard-based sauce, grilled summer squash with basil and garlic bread.
Where did you get the pan? Need this so I can step my game up and try this.
La Paella 18" Pata Negra Restaurant Grade Paella Pan, Large, Silver
Made some Carnitas in the slow cooker with a fresh pork shoulder. Added some avocado, black beans and a salad to the meal.
Chelsea Peretti is making fake menus and they are god damn amazing
after just scrolling past the pizza with TMB written on it my brain tried to tell me something was spelled out on this using the onions
first time doing two pizzas at the same time with company over. Bbq chicken and fig and prosciutto. Fig crust got a bit over done, but still great
Also got this bad boy in the mail today with another 10” coming in the next week
oh snap, we food eskimo bros now.
nice 10" guys
Caught a bunch of calico bass and yellowtail in la Jolla over the weekend, turned it into some simple beer batter fried sandwiches with tossed cabbage and some yellowtail crudo tostadas with avo, jalapeno, and a tomatillo/jalapeno/grilled white onion/charred lime salsa verde.
I can cook an omelette to the exact doneness and texture I want but if my life depended on getting it out of the pan without tearing and getting it to fold over neatly I would start writing my will
What kind of pan are you using?
oil or butter and how much?
Little behind on the thread, but I think I tried the same thing recently when I was cooking for my in laws. Shouldn’t have tried a recipe for the first time with them, but Kenji is usually spot on. It was way too cheesy and not in a good way, because of the sharpness of the cheese.
non stick, about a tablespoon of butter. It's not really sticking to the pan, it's always in the folding process that I somehow fuck it up.
I tried it with sharp cheddar and Gouda, and then just cheddar. Not a fan. Maybe my palette just isn’t sophisticated enough, as I grew up on Kraft. I experimented with it using cream cheese and sharp cheddar, and it turned out much better.
Yup, exactly. The sharpness of it ruined it for me and my lady.
I dont know why but I love simple stuff like this, maybe its because I don't have it often is why I enjoy it. But a well done fish taco or fish sandwich can really be top tier in the right setting. Like in mexico with a beer in hand.
Well done, sir.
It's funny because our group consisted of a few executive chefs and others from the service industry–all of us perfectly capable of cunting up when needed. But the Airbnb we stayed in had zero sharpened knives and very little in the way of cooking tools. In the end, we wanted raw fish on a tostada and fried fish on cheap hot dog buns with cabbage...and both were awesome.