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Discussion in 'The Mainboard' started by tandin, May 4, 2016.
I Rasa. This threw for a loop though. I had a $50ish bottle of Occam's Razor from 2009 when it was apparently a completely different wine. I guess they don't make that any more but they're recycling the name.
Sadly, I’ve only had one of their other wines, a 2011 doctrina perpetua syrah which I thought was good but not exceptional. I’ve got a handful of others laying down, but their wines are at the high end of my typical price point and it’s a little difficult to understand their lineup sometimes. I generally buy only the sales they do through the mailing list.
The current Occams Razor, however, is a great value. I keep a case on hand to serve at parties and I’ve received more compliments on this wine than anything else I’ve served to people at any price. I’ve also given away too many bottles because people go that nuts about it.
What's everyone's go-to knife? I mostly use a Shun Premier chef's but I'm looking into a santoku or a nakiri
If anyone happens to be in the market for new pots and pans, this t-fal set is on sale for 41 (down from 115). Only for prime members, but I don't know anyone that's not a prime member at this point
T-fal C508SE Excite Nonstick Thermo-Spot Dishwasher Safe Oven Safe Cookware Set, 14-Piece, Gold
booked a res at Per Se. Cant wait
Yeah no problem. Recipe calls for couscous, but I subbed for the cauliflower rice since I had an entire head of it sitting around that needed to be used.
Tojiro DP Gyutou - 8.2" (21cm)
I have several Kamikoto knives. Definitely my go to. They’ve held their edge better than anything I’ve ever had. I have a block and set of Wustofs as well. They’re quality knives and I use them quite a bit but you can’t fuck with the Japanese steel imo.
For a long time I used a Wusthof ikon chef's and a Shun classic kiritsuke. Both awesome knives and still use them a fair amount. The German knives are probably the better option if you're going to be busting bones and is going to just be an overall workhorse for you because they aren't as hard as the Japanese steel and less likely to chip.
10ish months ago I bought a 240mm Masakage Koishi gyuto. It was my first carbon steel knife and yes they require a bit more care than a stainless knife but they are much easier to sharpen and you can get a better edge. It is the sharpest blade I've ever used and holds the edge quite well.
A friend of mine opened a sushi/japanese restaurant. That's not really relevant to the story but I'm craving some more and I think I could eat like 750 pounds of fresh fish, give or take
My buddy just told me he has ~200lbs of mako and thresher in his freezer and I’m welcome to it.
Oh man. That's a decent lunch
I knew I had kind of missed peak french laundry when I went a year ago, but it was still an unbelievable experience that I'd honestly do again.
Posted in Nashville thread but I’m in Nashville this weekend for the first time in forever and having a pretty good food weekend. Staying at the Thompson and hit up their rooftop last night which is a cool spot. Little Octupus for breakfast/early brunch today, Martins BBQ for lunch and day drinking, and then heading to Kayne Prime for dinner later which I’m pretty excited about. Then brunch at Saint Anejo tomorrow before we head out.
Kenji’s hash with leftover brisket
Bowties with walnut pesto and peas
Made Kenjis barbacoa tacos last night to have sometime this weekend. Part of the recipe includes using oxtail that you then essentially "discard". So I hung onto it and had it for dinner. Not bad!
Will definitely keep doing this whenever I make this recipe
Anyone have a good homemade salsa recipe?
This is fuego
Ate at Rioja in Denver tonight. The lighting was bad for pics, the service ok but the food was outstanding.
Had their mixed meat and cheese board, garlic-black squid ink bigoli, artichoke and white truffle tortelloni, wagyu bavette steak and lemon tart.
Fantastic, all of it.
Let freedom ring
15 hour pork butt
Not quite as talked about, but really superb Italian restaurant in Denver called Sputino. Check it out if you have the chance. Have not had anything bad there before.
I will have to check it out next trip
You have a pellet smoker or did you monitor that for 15 hours?
I’m 45 minutes into a 4 hour smoke currently.
You can cook without monitoring for 15 hours without a pellet
I don’t trust my smoker that much
I've got two big butts going (hue hue) that I started at 9:30pm last night and haven't had any issues.
I'll be staying a few blocks from this in Aug so thanks for the info.
You'll be right next to Euclid hall. Awesome poutine and house made sausages. Hit it up
On of the couples we were with booked the reservation about 45 days out. Don't know what size your party will be but be safe and call ahead as it is small and packed.
GF has a conference so I'll mostly be wandering around eating and drinking by myself.
Anyone make their own sushi? My 10 year old has taken a liking to it but I have no clue how to go about making it for him. Any recipes/advice?
use the alton brown sushi rice recipe. it's delicious and very easy.
as for actual recipes just whatever you like in rolls. I did sous vide sashimi salmon and used that to make volcano rolls. not hard at all just use chopped shrimp + mayo + sriracha for volcano sauce. Rolls are just salmon, julienne cucumbers, some cream cheese and sesame seeds if you want. We also just threw in avocado and imitation crab meat bc why not. It was delicious
May have made the post in the SV thread. Main tip is for the rice 1) don't use too much or you'll get a sushi burrito 2) dont mush it down, get the kits that have a bamboo mat for rolling and sushi "spoon" that spreads the rice out but keeps it fluffy. The rolling part you can find lots of youtube videos showing the actual form used.
I know this is groundbreaking info but the rice is key. Make sure you rinse it very well. Never half ass this step or it wont turn out properly. Everything else is pretty simple. You can actually get by with just plastic wrap to roll it. Let ur kiddo help. My 9 year old niece loves filling and rolling her own cali rolls. There are hundreds of youtube vids on this obviously so just watch a couple and youll pick it up quickly.
The other tip id offer up is when you cut the rolls. Sharp knife is important but wipe the blade with a warm wet dish towel after every cut. Nothing is more defeating than smashing a perfectly good roll you just made because you cut corners at the end.
We have the bamboo rolling mats but I also have this which works great
Sushi Set - Sushi Bazooka and Sushi Mat, Kitchen Appliance Machine Rice Roller Making Kit
Temp controllers on charcoal/lump cookers connected to WiFi make it easy to trust your smoker.
You need a new smoker it sounds like. What do you have?
It's about a $150 offset smoker. I know it's cheap but it's what a could afford right now.
so true. first time I learned the person told me you shouldn't have to actually put any weight on the knife just slide it across the nori and let it break through. and if it doesn't do it in the first back and forth, the knife isn't sharp enough or needs to be wiped with wet cloth
Ok that makes sense. Yeah if and when you upgrade, long cooks become a lot easier
Well that looks tasty.
Chickpea curry with garlic infused basmati rice
Information on this is really hard to come by, can’t find price or release date but I am excited. I did make it to the website linked in the YouTube video and subscribe for further updates