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Discussion in 'The Mainboard' started by tandin, May 4, 2016.
A length of time and a measurement of how cooked the meat is. HTH
top 3 most used app on my phone easily
My wife wants to know if you have a tandoori oven.
Nah, iron skillet.
not a pretty picture, and the sides are just reheated leftovers, but the fish was great - sous vide halibut with lemon browned butter and capers
The plate makes the pic
Forgot to take a pic but made one of my favorite easy pastas yesterday. Definitely recommend giving this one a try.
Been making a lot of this for a fruit topping/spread, like w toast or sandwiches. Kind of a custard-butter:
2/3 cup sugar
6 tbsp butter
1/2 cup lilikoi juice
Mix together slowly then heat/reduce over double boiler to desired consistency.
Yeah you could cut the sugar and butter a little more (I went on the low side of all the recipes I looked at), and it’d probably taste fine. Def not super healthy either way but not far off jams and butters.
what’s lilikoi juice?
Needed a new blog. I was going to try his dutch baby recipe, but I only have a 13.5" cast iron pan. Anyone know if that would be too big? I could always use a 12" non-cast iron, if so
I like both. But if youre looking for straight recipes that are easy to follow and dont have 99 ingredients .... Chef John>>>>
I don’t think the joke is that big of a slam against BA, just that Chef John is the goat
I think you could get away with a 13.5, although it won’t be as tall. You could also ratchet up the measurements but that’s always risky. But after all, you’re the First Lady of your savory Dutch baby.
it's funny watching the old chef john videos before he perfected his hi/lo voice pitch thing
The height is what makes a Dutch baby.
What are you, a Dutch baby expert?
the dutch are above average in height
so it checks out
I have opted to give it a go, based solely on the fact that one user has half of the dish in his name.
Yeah but the other half is clown so this could go horrifically
Worst case is that I disappoint my wife, which I was planning on doing tonight anyways. Economies of scale and whatnot
I need to get my knowledge on about this Chef John.
He’s my ASMR and has great tutorial videos
I like Chef John because he affirms me on every episode by letting me know that I am the Sir Francis Drake of my breakfast crepe.
Unsurprisingly, Taques is one of the few haters and losers who doesn’t appreciate Chef John.
thinking chef john is in the same stratosphere as americas test kitchen
Anyone have a preferred quiche recipe?
Making america's test kitchen sausage and chicken gumbo and this baked flour has my air purifier working overtime
Right here - https://www.pipandebby.com/pip-ebby/2012/5/11/leek-tomato-mushroom-quiche.html
Every year for our anniversary I try to make something new or try new techniques or something. This year I wanted to avoid all meat and see what I could do. So made a carrot green pesto and roasted carrots to put it on. Made pasta and did a simple mushroom and asparagus pasta dish. Also did a shakshuka that was good but I overcooked the eggs by about 2 minutes. For dessert did a sweet potato cake with vanilla merengue.
What's up with that cake little momma
Its delicious. Takes forever to bake and a decent amount of work to make but worth it.
No popsicle course to end the meal?
Only the ole lady got to suck on a popsicle if you nawmsayin
Don't know if you ended up getting one but the benriner Japanese mandolin slicer is the best you can get for the price. OXO is good too, but I love the benriner.
Had a ton of passionfruit left even after making multiple batches of that custard butter, so I did a couple loaves of sweetbread, and then this icecream. Sorry for the pic quality, I got home late last night drunk and starving.
do you grow passion fruit ?
Some, and neighbors gave us more.
They’ll keep on the counter for about a week and in the fridge a bit longer, and they get better the closer (wrinkled) to spoiling. I just have too many to try and go through them one-at-a-time.
made hummus so i decided to make pita too
hummus has curry cauliflower, pine nuts, and zhoug
The reverse seared prime ribeye with a whiskey garlic sauce, mashed potatoes (with the same sauce), and balsamic glazed Brussels with benton’s smoked bacon was a winner. Ate it too fast to take pictures. Just take my word for it