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.
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: https://www.seriouseats.com/ingredient-stovetop-mac-and-cheese-recipe
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.
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.
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.
Decent. Looks gorgeous. brother. Also, the post-slice finishing salt can wow some people who are limited in their steak experience.
Crossposted with bbq thread (for double likes, of course) but seriously, favorite thing I’ve ever cooked
Thank you 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
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
“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.
Made some Carnitas in the slow cooker with a fresh pork shoulder. Added some avocado, black beans and a salad to the meal.
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
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
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.
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.