Funny you say that. This line is the book caught me off guard as far as the roux/no roux debate goes (2nd paragraph)
There just isn't a better effort : result payoff than whole roasted chicken. But man carving that sucker makes me feel inadequate
Made this yesterday: https://cafedelites.com/zuppa-toscana/ Came out really great, I take shit pictures so I just didn't, plus I was too busy eating it.
You just cannot beat roasting your own chicken at home. The smell, the crispy skin, the taste. And you get the oysters when you pick it
Received Molly Baz's cookbook for Christmas this year. Highly recommend. Made her roast piri piri chicken with potatoes and homemade aioli tonight. So good.
#SoupSzn Also wanted to make something that would yield sufficient leftovers in case this cold front turned into another Texas snowpacalypse. Did the serious eats creamy tomato basil soup and grilled cheese w/ american, gruyere and mozz on some sourdough from my favorite bakery here. Made a deal with my buddy's wife to trade me a loaf of homemade sourdough for a few bowls of leftover soup this afternoon so big win there
Soup and stew weather. Here’s a crab and corn chowder from earlier this week. Making a beef stew from Kenji’s recipe tonight.
Take this with a grain of salt because I've partnered with them before but I like their stuff, the carbon steel pan in particular. The chef's knife is of good quality, it's my go-to at home.
First attempt making non challah bread. And broccoli cheddar soup for that matter. Big fail on the nice oven spring but overall happy w my first attempt
Leftover goulash on top of corn chips is delicious and although I’d understand being banned from both Hungary and Mexico, I will not apologize.
Wife requested Phillies for her birthday so I got some ribeye and fresh bread with a ton of onion, pepper, and mushroom. Cheddar instead of provolone
Wife asked for me to make the beef stew from last weekend again. Used 2 more cloves garlic. Got a better/deeper browning flavor but didn’t emulsify the sauce as well. Still 10/10 would eat again.
Wife selected a birthday menu of baguettes with dipping oil, cioppino, sous-vide NY Strips, twice baked potatoes, asparagus, and vanilla bean creme' brulee.
Looks amazing. I’ve always loved Cioppino. It was one of my dad’s favorite dishes and was on his cooking rotation. I had it once or twice a month through my whole childhood. We always had it as the stand alone main. That’s a bomb ass app!
2 Lbs of Cubed Boneless Short Rib or Chuck Roast 1 Onion, Large Dice 2 Carrots, Large Dice 2 Tablespoons Worcestershire sauce 1/4 Cup Heavy cream 1 Cup Sour Cream 2 Tablespoons of AP Flour 4 Cups Beef Stock 2 Cups of Red Wine A Few Tablespoons of Fresh Diced Parsley 2 Cloves of Garlic Smashed 1 1/2 Tablespoons Sweet Paprika 2 Tablespoons Tomato paste 1 Lb Assorted Mushrooms (Cremini, Shittake, Chestnut or any mushroom you like and can find) 1 Tablespoon, Fresh Thyme Chopped 1 Tablespoon Butter Avocado Oil
My wife has a really interesting business idea for taking advantage of this but doesn’t have the technical skills to pull it off yet.
Drought in the Midwest last year and especially the western grain belt causing a push to market of a lot of cattle and not much hold back of replacements which we are seeing now. Couple this with high input cost (corn), China demand and COVID in slaughter plants and you have the perfect storm of high prices in retail. My guess!!
Consolidation in worldwide beef processing has hosed this more than anything. The oligopoly those companies enjoy shouldn’t exist.
I learned it from ranchers bitching about it and seeing local processing plants all come under consolidated management. It’s pretty much all bad and not good at all.