Ah... that sucks. Just bought that one on Amazon for my girlfriend. I saw some good prices on the bluetooth only but this was the cheapest I saw the wifi.
Made hasselbeck potatoes, filet sous vide, sauteed mush and onion and a red wine pan gravy. Served with chocolate milk drink. Spoiler
Anyone have a good Bearnaise recipe? I have a emulsion blender, so it doesnt need to be an "easy" bearnaise. But any recipes are appreciated.
this and the recipe included within is where i'll probably start for pita, with a steel pre-heated for 1hr at max oven temp may be able to skip the finish in the skillet. http://www.seriouseats.com/2015/08/how-to-make-perfect-homemade-pita-bread.html pizza is super individualized. get dough out from fridge 3-4 hrs before cooking. pre-heat oven at max temp for at least an hour always, put steel on closest rack to the top (assuming heat element is there) that you can still get a peel to get the pizza in. portion dough (I do 230g and recently have just used trader joes white dough because its shockingly legit, also its generally 460g) and form into ball. proof for 20-30 minutes covered with towel/saran wrap. theres a million videos on how to stretch your dough so i wont go into it here and its mostly preference, just dont fuck up the air structure on the rim of your pizza and don't fucking roll the edge to create a crust like a midwesterner. move to dusted peel, top with whatever (did red onion, shredded white chicken, bacon, buffalo sauce, bleu cheese crumbles, light mozz yesterday) put in oven, you'll learn from trial and error how long it needs but basically monitoring the bottom to get a proper leopard spotting. if top isn't caramelized well throw on the broiler for a minute (I always do this as you can get a little char that replicate a wood burning oven) always let sit for a few minutes or all your toppings will run off when cutting
basically a steel conducts heat much faster than a stone so you can replicate professional oven style bread/pizza much easier without having ovens that hit 700deg+ my pizza improved astronomically from getting an oven that goes to 550 and a steel oh secondary pro-tip, go heavy on flour when learning, dough sticking to your peel can cause catastrophe
hey thanks man I'm legit concerned that the steel is so heavy that it will break the racks in my oven and it has a little hole on it as if something could actually hang it lol
hah what the fuck, is it baking steel brand? never seen a hole one yeah mine is super heavy, I got the 30lb extra thick version.
it's this one I believe: http://fallsculinary.com/product/the-emperor-15″-x-15″-x-12″-dough-joe-pizza-steel-baking-sheet/
Mine has a hole, too. Brand is Nerd Chef. Think it's the .375 inch version which weighs 23 pounds. I just leave it in the bottom rack of my oven with a sheet of foil over it when not in use. No way I'm hanging that on anything. Also, Taques I was initially worried it would buckle my oven racks because they give a little when you slide the steel on, but I'm a year in, and like I said it's always on one of my two racks unless it's literally being cleaned, and so far no catastrophe.
mine is never not in my oven, since I don't have a convection oven I feel that it acts as a heat sink probably waste some energy heating up the oven by giving it extra time, but I use my toaster oven when not doing anything major
Made some killer cauliflower rice with an Asian flare to pair with a nice sirloin I picked up. Sous vide the steak at 131 for just under 2 hours. Seared in cast iron with butter. Did not follow any recipe for the "rice" but turned out really phenomenal.
For yourself? I think I topped out at about $220 for a meal and drinks at a Michelin-starred restaurantin Dublin.
Most I ever dropped was at Aquavit in NYC (michellin 2 star, 10 course tasting with wine). Total bill for 5 was 2k. I picked up half of it and kinda regretted it once sober the next morning.
did you take any pics? ive been on a sushi making kick recently. been doing 5 or 6 kinds. ive gotten it down pretty good now. i dont have a bamboo roller cause i find it easy to roll with just plastic wrap. 2 main things i learned along the way are you have to rinse the fuck out of the rice and keep ur fingertips and knife wet at all times. also what sauces did you use?
I didn't take pictures because I'm bad about that and was just drinking, making/eating sushi I've got bamboo rollers and one of those sushi gun things because it was like 7 bucks on Amazon and I was drunk. We used a kewpie mayonnaise/sriracha/mirin mixture as a sauce and then some of the soy vay island teriyaki sauce on some because that stuff is delicious
Spent about $800 at L'Atelier by Joel Robuchon in Paris on our honeymoon. But the bills were colored so it was Monopoly money anyway.
https://binkleysrestaurant.com/ This place recently opened in Phoenix. "Going cheap" is $600 for 2. I'm curious to try it but that seems fucking excessive for this market.
What does it say about me that the most expensive culinary experience I've ever paid for is like a 500 dollar bar and taco tab
$250 for "market price" Dungeness crabs. Flown in live apparently. Was tasty as fuck, but I was 25 and that bill stung a bit.
Does anyone do any kitchen gardening? I'd like to grow some herbs but want to keep it as simple as possible.
Edn gardens are awesome. They'll also be on everyone's favorite show shark tank this Friday. Great product and very simple
It doesn't. It'll work with any herbs and vegetables that grow in that style. Like you can't plant a pineapple but your kitchen garden works great
Not so fast, bro... "Edn is still in production, but I saw a prototype (which Woltz is currently using to grow thyme, cilantro, bell peppers, arugula, rosemary, and a pumpkin)"
For real though Clown Baby I know probably 15 people with those and they're very good for what you're looking for
I really appreciate the rec because it does sound perfect. I really just want basil, rosemary, sage, cilantro, and maybe experiment with some peppers. It seems kinda fool proof which helps tremendously.
Most expensive meal for myself was in Vegas at Prime. I got a 6oz Japanese A7 Wagyu NY Strip plus a side and cocktail came to 225. I do plan on going to French Laundry with in the next year. which will be 525 with the wine pairings. Also would like to go to Alinea in Chicago whenever I'm back there
I would spend that. how was it? Maybe the best meal ive ever had was the tasting at Joel Robuchon in vegas. Can't imagine eating at maybe the best chef of all times restaurant in Paris. I remember he was on bourdain and was asked if he had one meal left on the planet what would it be, and Robuchon said a good potato with some fresh butter.