Not sure I’ve ever entered this thread so looking at last few pages. What is this? I need to make it.
Stumbled upon this quick, yeastless naan last week when I was in a pinch for a fast side. Made it again a couple days later. The whole family loved it. https://www.dinnerwithjulie.com/2021/10/13/quick-naan/
Our only issue with this is we wind up smoking up the house more often than not while making it. Stupid easy though and delicious.
Probably not as good as cast iron, but I've had great luck without smoke with a high smoke point oil and the induction burner at a mid level.
Oh look David Chang still sucks David Chang called a “trademark bully” for attempting to claim control of “chili crunch” market Chang's Momofuku Goods is coming after companies using “chili crunch” and “chile crunch” on their condiment labels https://www.salon.com/2024/04/09/da...ting-to-claim-control-of-chili-crunch-market/
Grilled some polenta rounds tonight. All other methods of preparation have been erased from my memory
Can’t find the sous vide thread cause I’m drunk and slow Maldon’d these short ribs on a rock for 24 , then marinated with a Korean marinade plus my tweaks Then sous vide for 24 Reduced leftover marinadewith juices from sous vide cook Glazed with sauce then grilled at high heat over kimchi rice prime rib silky texture and korean sweet and spicy and sesame flavor Bummed I didn’t take pictures of the cut into these and meat sexiness
Salmon florentine pinwheels. Spaghetti squash was stuffed with a chunk of feta, tomatoes, shallot, and basil.
First time. Definitely a keeper. Will probably add garlic and some heat with the other half this week.
In true TMB fashion, it seems search is fucked again... Anyone got a favorite crawfish etouffee recipe? May do some shrimp in it, too. Thanks!
Keep stirring https://www.the-mainboard.com/index.php?threads/topssuite-teaches-cajun-cooking.110562/
Thanks wes tegg figured there was one from those days, but couldn't remember. I'm good with doing the roux, but couldn't remember if there was anything weird with etouffee vs gumbo roux and all that.
are the made in stainless pans any good? Just put an order in for some. I can’t quite get settled into anything that I really like. Everything I’ve bought just doesn’t hold up to the beating we put on them.
We bought some ceramic stuff 2 years ago and don’t touch them with anything other than wood or silicone and they are getting dinged up.
Considered it but I’ve got a bunch of good cast iron and needed something I didn’t have to worry about stripping the seasoning off of.
Also, I'd forgotten about the great moments in that thread: Guinness = Abita stethoscope chicken in the rbr Amazing
I have the Made In saucier and it's by far my favorite pot. I have other all clad pans and I prefer the made in pan. Highly recommend
Making beef stew. I have always browned the meat in the pot in batches but I decided to try Lagerstrom's technique of "searing" in the oven at *500 for about 25 minutes. Gotta say, it's very hands off and the chunks of chuck look nicely browned.