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Discussion in 'The Mainboard' started by tandin, May 4, 2016.
I was kidding with the salt and pepper comment, you do whatever you want imo
Got some more info on this. It’s dried then shredded, then tossed with the honey/spices I listed.
Nah smoked >
Valentine's day dinner
not always easy but you did not burn the onions enough, and the steak could also use some more burn. Overall I would still be your valentine
My discovery of sodium citrate has revolutionized my mac & cheese/queso game. Fuck a bechamel sauce
Just learned about a double smashed burger. I want to so it soon
surf and turf valentine dinner. With some roasted asparagus with bacon.
I just watched a YT video on this last week. I’m intrigued.
Went to the Genesis Invitational in LA today and met Richard Blais. Nerded out pretty good because outside of Guy Fieri he's one of my favorite chefs out there. Super nice guy,
I recently started dipping my toe into bechamels and homemade mac; this definitely piques my interest. Going to look for that next time I’m at the grocer and fiddle. Muchas gracias.
Where did you get ptarmigan?
I had a friend go to Alaska in October and he gave me ptarmigan, moose, halibut, rockfish, and salmon. Pretty awesome.
I need to try it for mac and cheese, queso has been a total game changer
he lives (or at least used to) down the street from my parents. haven't stalked him yet when I've been back there, but i think I'd react in a similar manner to you if I met him.
I made a debate quiche.
My first homemade crust. Turned out ok. Was a little under cooked. Didn’t par cook it long enough. The rest was really good.
Hey trumy that looks great #creditwhendue
An ex-gf’s mother used to host dinner parties and have Atlanta chefs cook the meal. Blais did it a few times in the early 2000s. I remember him being the most inclusive and personable of all the cats that came through. Scott Serpas was a close second.
Butternut squash soup.
i did this on sunday and i gotta say it was nice. creamy factor 10/10
Carbonara with mushrooms and asparagus
day late but I made a slightly overproofed king cake
Hello I suck at cooking and would like to not suck as much. I have some skinless chicken tenderloins I was going to cook in a pan tonight. What is the best heat setting to cook them on so that the outside won’t be overdone by the time the inside is to temp? Also any other tips?
we talkin' tendies
theres almost no way to under cook chicken tenders
idk season them a lot, heat oil in pan on medium medium-high
Medium heat.. Although you'd have to blast them on super high heat to over cook them by the time their done.
hummus with crisped chickpeas and some leftover ground beef that was sitting in the freezer. not pictured: homemade pita
y u no picture the pita?
i forgot :( but it looks p standard
how’d you do the chick peas
Yes hello, those look tasty. I roast chickpeas at least a couple of times per month with turmeric and fennel seed, topped with some raw red onion soaked in lemon juice.
The thread needs more chickpeas imo
canned or dried?
I use 2 cans, drained/washed
rinsed and dried 15.5 oz can of chickpeas extremely well, tossed in 2 tbsp of corn starch and tossed them in a sieve to get rid of the excess
bring quarter cup of olive oil in a big skillet up to a shimmer, toss in the chickpeas and toss until crispy
toss crispy chickpeas from skillet into a mix of 1 tbsp paprika, 1 tbsp cumin, and salt/pepper to taste
handmade pappardelle with sausage ragù
Knowing the chef, I bet it tastes awful.
Good thing your cooking is better than your posting!
pistachio macarons on deck, tomorrow espresso and nutella macarons too
Anyone have a good pheasant recipe?
not using a round tip for macarons smdh
these were just ok, used the king arthur recipe which uses an italian meringue instead of french
good flavor (espresso shells with nutella buttercream filling) but the shells were too meringue-like. they may soften into the right texture after a night in the fridge
Coconut Chicken Curry
butternut squash, spinach, and Gruyere galette
Handmade peanut butter toasts
Sorry guys, could not resist. I love this thread
Coq au Vin with brussel sprouts