Need to buy new pans, any recommendations? Been cooking a lot of steaks and salmon in the pan lately, so that is what I will be using it for mostly.
I'm looking to get a hold of a starter, but it's not as easy I expected. May have to buy one I guess.
Just began a starter on Thursday morning. Giving it a few days sitting out to see if I get any signs of life before proceeding.
http://www.labmanager.com/news/2018...roccoli-a-day-can-keep-the-cancer-doctor-away Eat your broccoli, nerds
I got the Tramontina tri-ply clad pans for Christmas. They are awesome. Kenji from serious eats did a comparison between the more expensive all-clad brand and these perform almost as good for a 80% reduction in price. They are stainless steel so you have to be careful with high heat and things sticking but I love them.
1000% this. Sam's Club sells the Tramontina under their Member's Mark branding. 14 piece set for like $199 or something.
How come i'm seeing this tramotina set for anywhere from 112-350 dollars? I'm I looking at the right thing?
The top of the line comparable with the all-clad is called "tri-ply clad". The make a few other kinds that might be non-stick or only safe for lower temperatures. This is one item that has some sort of deal with Walmart/Costco and isn't cheaper to get on Amazon. https://www.tramontina-usa.com/gourmet/tri-ply-clad/ https://www.walmart.com/ip/Tramonti...75035&wl11=online&wl12=22984414&wl13=&veh=sem
They dont have the set I got which didn't include an 8"skillet or a steamer insert, but this is Tramontina and is a better deal: https://www.samsclub.com/sams/mm-14...ess-steel/prod21011125.ip?xid=plp:product:1:1 Tramontina is made in Brazil, and whether its assembled here or there, it still carries a lifetime warranty.
Grilled, marinated sirloin strips with kimchi, pickled veggies, egg, scallions, cilantro, sesame seeds over cauliflower rice with sauteed onions, ground ginger, soy sauce, cilantro. Marinade for the beef was fresh ginger, garlic, and pear pulsed together with soy sauce, brown sugar, and sesame oil.
I use this and usually throw in some hot Italian sausage. The eggplant parm part is great, too https://food52.com/recipes/73229-mario-batali-s-eggplant-parmesan
Beef barbacoa tacos for dinner tonight. 3rd time I've made the recipe. By far the best they've ever come out
Make your own! Go to an Asian market and get some chili flake that you can’t read packaging. 4 cups canola oil 1/2 cup paprika (not smoked) 2 TB Asian chili flake 1 tsp cayenne (more if you want it hot) Put it all in a pot and heat it up together slowly. Make sure you stir it so solids don’t burn on the bottom. When It smells nice and toasty take it off the heat and let it cool to room temp, then strain it through a coffee filter. Great stuff to make a mayonnaise with.
http://www.foodnetwork.com/recipes/bayou-chicken-pasta-3644554.amp I obvi used chicken thighs Have also made with shrimp
Got into some bread making yesterday. Have been nursing a starter for just over a month and finally got the chance to test it out. Multigrain sourdough tartine...turned out incredibly well, all things considered for a first try. Nothing quite like some homemade bread
I'm also working on making bread. Starting with basic stuff, very excited to make a starter for sourdough.
i got a pullman pan from the wife for my birthday so im just waiting on my starter to mature and ill be making all kinds of sandwich bread
Roasted japanese yams topped with a Sunday gravy of ox tails, lamb shoulder, and veal chuck with veggies on the side.