Separate names with a comma.
Discussion in 'The Mainboard' started by tandin, May 4, 2016.
That looks fantastic.
Chilaquiles is the latinx version of hash, change my mind.
if chilaquiles is on a menu i order it
its probably my only automatic order dish
got a Bolognese in the oven cooking down.
my death penalty last meal
Blue Plate (The Lowry, Edina Grill, Freehouse, etc) has great chilaquiles in their restaurants that have it on the menu.
Agreed 100%. Get it pretty often as freehouse is very close to where I live. Whoever makes the base salsa knows what they're doing.
They do a bed of hash browns under it which is weird but I don't hate it. Always get two meals out of it.
Think we’ve got about 40 minutes until we remove some fat, then finish with some dairy and rigatoni. Bolognese is a labor of love.
Pre-Covid, Edina Grill took it off the menu so I stopped going there. I noticed it’s back now though so I’m pretty excited.
shit took me 6 hours but it was awesome.
Low effort shrimp ramen
its still so funny to me they never got 3 stars while basically every other publication was awarding them as one of if not literally the best restaurant in the world for years and years
flat iron steak on sale? do not threaten me with a good time. Also: Chimichurri
I didn't even realize they never got 3 stars. I feel like Redzepi has been like universally lauded as a top 5 chef in the world for about a decade
Quick question: anyone have a go-to cod recipe that is NOT fried? I'm planning on doing some poutine tonight, but also want some fish (roasting vegetables, too).
IDK how well asian matches up w poutine, but this is really good
This looks easy, which is also my speed today. Have kids soccer games starting at 8AM tomorrow going all day, so I'm not about to put out a bunch of fry supplies tonight.
Master chef love them black cod
Also, curious...anyone tried poaching it in a version of that sauce (I'd assume it needs to be thinner?) I hate broiling/am about to move and don't want to make the oven a mess.
Mayo and olives were the only things I wouldn’t eat as a kid (superior taste buds no big deal) and now as an adult I enjoy both and a great BLT includes the right amount of mayo.
I'm not sure there is such a thing as too much mayo on a BLT. It ties the whole sandwich together. Avocado and some freshly ground black pepper are also highly recommended.
My local place that you have never heard of makes a BLT with bacon dripping mayo. I have it once a week. Might be for breakfast, might be for lunch. I like to keep them guessing.
Dude, every single one of us in here has heard of Texas Roadhouse.
I'm guessing its Shoney's or Ruby Tuesday's
Tonight I did kenji’s sous vide duck breasts with a cherry basalmic sauce and puréed parsnips and it might be the best thing I’ve ever made.
That sounds amazing and incredibly fancy for a day college football is on.
making carnitas tonight. Got some pork shoulder chunks marinating now.
Got a recipe for that cherry balsamic sauce?
assume it's this one
Sauce was basically this:
But I used this for the duck:
I just simmered the parsnips in milk with butter, salt, and pepper then puréed it with a stick blender.
As expected, I previously didn't like chicken thighs because I was cooking them incorrectly. Was cooking on too high of heat like breasts so the fat couldn't render out and they were stringy and gross.
Thanks, Adam Ragusea.
speaking of YT cooks - I made this tonight. It was really good. I added zest and juice of a lemon to the sauce. Will make again
Broccoli roasted until the tips are charred with garlic and lemon juice is possibly my favorite vegetable in the world so I'm sure this is fire
Nacho Night! We also made sotol old fashioneds.
Pickles jalapeños are so good
My wife: those were delicious but finite, and for that I can never forgive you.
Dinner last weekend with lobster Mac and green bean casserole.
No pics of lobster Mac?
It was one of these homemade trays from the butcher shop. I was hesitant to even mention it and steal their valor.
The shop near me has a ton of premade sides and dinners. I snagged some meatballs in marinara too that was great.
Picked up some ground American wagyu from the butcher today. Smash burgers incoming
Bacon, caramelized onion, and animal sauce made with wickles and a bit of hot sauce added.
Nicely done Owsley
looks like I'm making smash burgers tonight after seeing that.
You honestly can’t beat them. Stupid easy and stupid good. I’ll never cook a burger on the grill again.
Catching up and this looks amazing. What recipe did you use? I made Kenjis bolognese about a month ago and it was great, but always open to tweaks or trying a meeting recipe.
I generally follow Kenji as well and just adjust to how I’m feeling.
I made Kenji’s no waste carnitas for the first time today (no pics) and I feel like an asshole for waiting so long. You could open up a cunty taco stand with that recipe alone.
I’m pretty sure I just ate 3000 calories.