I got a new one right before the pandemic started. Used a charcoal $80 Weber grill for a year prior. Gas is easy but I do like the taste of a charcoal grill.
it’s fun to have both, It’s easier to control the temp with gas so I sometimes use both and take a piece of meat out of the charcoal to wait for the temp to come back to where I want it before putting the piece back on. It’s a nice combo and you get that good flavor of charcoal
My preferred method for grilling corn is husks on, but pull back and remove the silk. Fold back up and soak in water and salt for 15-20 mins and grill. One set grandparents were from Nebraska, but I doubt they ever grilled a piece of corn in their lives. They did teach me how to shuck corn as a kid, so there is that.
No pics cuz ugly tbh but made these Bayless Chipotle skirt steak tacos tn. I've never used the canned Chipotle before - that shit will catch up with you if you have enough of it and I'm generally pretty damn heat tolerant. Cliffs since he is fucking long winded as hell here : Toast tomatillos and garlic cloves (in their paper) in a nonstick skillet. Char some white onion slices on the grill. Puree the can of chipotles and their sauce. Brush steak with some of the chipotle sauce and grill. Mix the remaining chipotle sauce with the lightly charred tomatillo, and garlic (now roasted). Grill the steak, serve it in tacos with the chipotle tomatillo sauce, grilled onion, and fresh cilantro. P decent. Used a skirt steak from the farmers market that was previously frozen and sat in the fridge too long before being used, so the texture was a bit unfortunate. Also added avocado.
made the BFF alton browns dry-aged steak and a confetti cake for her birthday (https://www.seriouseats.com/recipes/2014/11/baked-ultimate-birthday-cake-from-baked-occasions.html)
Just ordered a carbon steel pan. Love my cast iron but I like the idea of not having to wait so long for it to heat up to make my eggs in the morning
im interested in your thoughts have heard literally everything about these from absolute trash to transcendent
After watching a few videos on YT and made an impulse buy on amazon. Just a cheap $30 pan. Figure if I like it, I’ll invest in a nice one and probably a wok too.
listened to dave changs pod from a week or two ago where he did a mailbag, knowing full well he's a hot take guy, and he doesnt even consider woks for home because you can't get them hot enough also not a fan of carbon steel for home cooks, just said the upkeep is a nuisance compared to cast iron and the downsides of cast iron for the home cook are minor comparatively
Yeah you’re not gonna get a wok a hot as you can on an industrial burner in a professional kitchen. But, i have a shitty old aluminum wok. A carbon steel one will get much hotter than that. Did he elaborate on nuisance at all? Seems like the upkeep is pretty similar to a cast iron.
https://www.theringer.com/2020/4/30/21242532/askdave-vol-1 its like the last 8 minutes of this, i dont recall off hand
Truman Lyrtch Chang has actually been singing the praises of a new analon wok he got for quarantine. Says it's a big improvement though certainly not the real thing. Assuming it's one of these https://anolon.com/collections/cookware/shape_woks
I’m incapable of making anything that resembles an circular tortilla. If you like oblong oval tortillas, I’m your man.
If you have boneless skinless breasts, are bored with them, and want them to not suck, make a paillard. I've gone to one from Ripert every so often for a while now. Depending on the beast size pound it out or butterfly it. Mix minced shallot and garlic, diced tomato, sliced olives, thinly sliced fennel bulb, thyme, capers, and olive oil. Season. Add also raisins that have simmered a bit in white wine, and some slivered or finely chopped nuts like pine nuts or almonds. Season the chicken, cover it with the mixture, drizzle some more olive oil, and bake @ 400 for 15-20 until done. Throw some chiffonaded basil on top before serving. Damn fine.
Taques spyderco is awesome. Thanks for the rec. Any good bread books you like? Started making some sour dough the past couple weeks and want to learn more.
flour, water, salt, yeast, tartine bread, and the breadbakers apprentice are all really good - so is theperfectloaf.com. I also like sarah owens for bread baking
anybody ever come across this stuff? it's fucking crack. If you can't do glutamate stay away, but it doesn't have *MSg...
I don't include that note as a value judgement or anything. There are many people who legitimately have negative reactions to it.