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Discussion in 'The Mainboard' started by tandin, May 4, 2016.
Nope. I like him.
swap #5 with Chef John and I'm about the same
Oh man. Just now realized Chef John has dropped out of my recommendeds. Use to make a lot of his stuff. Have seen one of his videos in a while.
Taking the Ooni Karu 12 for it's inaugural journey tonight. Honestly nervous because it's a totally new style of cooking for me. Wife wanted to have people over but I said we need a couple test runs beforehand.
I’ve got this waygu sirloin. Any recs on how to cook it? I want to do something different than my standard sous vide and sear. It’s kind of small, having another couple over tomorrow and thought about doing some kind of app with it to go along with a rack of lamb.
Lamb is gonna be the star. But. You can definitely make the sirloin memorable. I would blast it with smoke then sear. And then put on some toast points or sliced and toasted mini baguettes with softened goat cheese and Mediterranean red peppers. Hit it with some balsamic reduction as a drizzle. If time does not allow for smoke, just high temp grill it and try to get a little char for that “smoke” layer of flavor. Add some Mediterranean herbs and baby you got a stew going.
That’s exactly what I’m looking for. I won’t let you down.
and serious with this, tip the cap to dblplay1212 , thin slices of red grapes would be chef’s kiss.
Woo baby talk dirty to me. Thinly sliced grapes with steak is the business.
Guy. I put Donkey Sauce on everything
2. Claire Saffitz
3. Stephen Cusato (Not Another Cooking Show
4. Alison Roman
5. Mike Greenfield (Pro Home Cooks)
I like this. I was thinking you could also do the toasted baguette with caramelized onion and blue cheese. Balsamic could work on that as well.
You could do a romesco sauce, chimichurri, horse radish cream, au Poivre …so many choices.
Sliced, untoasted white bread, horseradish sauce
That was meant as a joke, but I would destroy that
Preferably wonder bread.
my onion jam from last week is insanely good. made burgers tonight with hot trash ground beef and they were phenomenal.
Exactly. The lamp prep would guide which direction it goes. My mind always goes Mediterranean first when it comes to lamb for aome reason.
Speaking of YT cooks - Ragusea is anti Lechnerd
Soaking some chickpeas for super bowl falafels. I'll have extra... anyone have a good recipe for marinaded chickpeas? Really like the ones at the whole foods olive bar
not another cooking show
Philadelphia’s best sandwich: roast pork and broccoli rabe with Sharp provolone. Believe my guy zeberdee also is an acolyte who prefers it over the cheesesteak.
Also I made some full size pigs in a blanket with local smoked sausage, and the internet convinced me Kansas City eats cheesy corn so I made that.
add some italian long hots if you’re into that sort of thing
I am, but I just had a million fucking things cooking so I left them off and just went with the peppers I used to cook that delicious garlic broccoli rabe.
Made one too. No broccoli rabe in the store, so I did spinach. Did use the long hots though.
Recs on a new knife set that aren’t insanely expensive? Need steak knives and a chef’s knife.
John’s Roast Pork >
Leftover spaghetti on multigrain. Bon appetit.
I need a nap just looking at that
How did it go? I've got a Koda 16. It takes some getting used to...and it depends on what you're going for (strict neapolitan, ny style, etc) but I love my ooni. Just don't turn your back on it, and make an extra dough ball or two just in case.
The multigrain keeps it light.
Pretty well, all things considered. We definitely planned to cook way more than we would eat, on the assumption we were experimenting and may end up with an inedible pie or two. All were edible and they gradually improved throughout the night. My biggest issue was getting the oven hot enough using wood/charcoal. I used briquettes and wood chips, but looking more I think I should have used lump wood and larger pieces of wood. Wood chips made the temp spike very shortly and then get pretty low again.
I'm definitely not at the point I feel like I'm making some serious gourmet shit, but I'm enjoying the experimentation process and ultimately it proved pretty hard to fuck up, given that I couldn't get the temperature too high. Worst case it just tasted like regular oven baked pizza.
all clad factory seconds marketing finally got me
anybody else buy anything from there before
Bought a roasting pan a couple of years ago from the factory seconds sale. No discernible defect or damage anywhere on the pan. Was a fantastic deal. I have had some friends who have also purchased other pans. A buddy got a D5 skillet with a small scratch on the exterior from one of their sales but that’s really the only known defect I’ve seen. All anecdotal but might put your mind at ease.
I’ve bought a lot of stuff and it’s all fine. I usually just go with the packaging damage (or whatever it’s called) though.
Yeah that's what I did as well
Carbonara-ish but with roasted brussel sprouts and scallions and topped with toasted panko
Thread occasionally needs a WT reset. Here we go with that. Canned bushed beans with ketchup, mustard, & brown sugar and air-fried hot dogs dressed 3 ways.
Bavarian sweet & spicy mustard with sauerkraut was the hands down winner btw for anyone wondering.
Why not boil?
Why boil when you can microwave?
Bought a lot of stuff one time years 3-5 years ago, all of it has been great no noticeable defects.
I am loving Kenji’s new cookbook
Just tag me next time
This is a very sexual sandwich
Chef John's Greek lemon chicken. Never misses.