Sous Chef, Butcher, Charcutier.
Plain cheerios or any variety of chex are my favorite cereals to start with. From there I usually toss with a little butter then a spice mix of some sort and bake it off at 300 to dry it out and lightly toast it. Anything with a little sweet and a little spice is good, I really like to use BBQ flavors (think brown sugar, paprika, cumin, cayenne...) Wet stuff like worcestershire, soy sauce or fish sauce work as well, you just have to bake it longer. It is never the same twice but my favorite so far has been spicy maple cheerios. It was just cheerios tossed with maple syrup, salt, pepper, hot paprika and toasted until dry. Great in milk but good as a snack too.
I like to make sweet/savory snack mixes (think chex mix) with only cereals (no pretzels and such) and then eat them like regular cereal with milk. So good.
Tried it, needs more spam.
If you're willing to go to Carmel I'd say you can't La Balena. Fantastic Italian food, best in the area in my opinion. Not too expensive either.
Just wanted to update this for future readers. I had great success cooking this on the oven floor. Got a perfectly browned crust bottom with slightly browned cheese, perfect.
Made this three times now it makes a tasty pie. My only problem is in my electric oven I can never get the bottom to cook as fast as the top. The cheese is almost completely brown before the bottom is crispy. I put the rack as close to the bottom as I can but I think I'm going to cook the next one on the oven floor.
It was the smitten kitchen recipe I think. Egg whites, sugar, salt and spices.
Could the final step be done in a 500F oven with a preheated/duck fatted sheet pan? Going to have the oven cranked already to finish the roast.
Salami and roasted mushrooms!
The ultimate burger from Modernist Cuisine.
Cooked crispy chewy with brussels sprouts.
I make mine on a sheet pan.
@boobird Please do elaborate on this tomato gravy, made from meatloaf drippings, for mashed potatoes.
Made this with salmon and replaced the parsley with basil. It was amazing!
I haven't had Brazilian tails before, but I have had frozen Australian tails and was very disappointed. The texture was off, the exposed meat (where tail meets body) was inedible, and they had very little flavor. If you are used to fresh lobster I would seriously recommend against the frozen stuff, no matter how good the deal.
I was having the same problem and it was because I was on the non-mobile site. Only problem is besides the blurry text when zoomed, I much prefer the regular site when on my iPhone. Especially with the new layout.
My primary knife is a usuba bocho. Kind of a smaller, lighter cleaver. It has many of the qualities of a Chinese cleaver without all the extra heft. The only drawback is you wouldn't want to use it on anything with bones. Traditionally it is a Japanese vegetable knife but it is practically attached to my right hand when I am in the kitchen.
If I'm adding sriracha to something that almost guaranties a light touch is not what I'm looking for. Though that might work really well for popcorn...
At the joints I've worked at a critics plate might get extra attention when plating but that's it. I agree with meatntaters that going above and beyond for a critic makes the review bogus.
This may sound a bit weird but I like to dip my strawberries in sour cream and then into brown sugar. Be warned, once you try it you won't be able to stop.
I make tortillas at least once a month and much more often in the summer so for me it is a must. If you are truly only going to make tortillas once or twice a year then your rolling pin should suffice but I think that you will find homemade tortillas to be addicting, especially ones made with fresh masa. Try them out with a rolling pin and if you get hooked like I did then get a cast iron press, they don't take up that much space.
I sometimes have trouble keeping it simple but when I feel like getting back to my roots, roast chicken is what calls me. Throw some herbs and a lemon in the cavity, roast at 425, add some root veg about half way through. Get some rice going while the chicken is working and make a pan sauce while the chicken is resting.
Has anyone tried re-crisping candied nuts in the oven? I made way too many for the holidays and they are starting to get sticky and chewy. They are still delicious but would be better if they were crunchy again. Can't decide if I should go hot and fast or slow and low to try and dry them out. Don't want the coating to melt off. Thoughts?
Was picking up some herb plants today and saw one labeled pineapple sage. One sniff and I knew I had to get it. I'm trying it out in a fava/avocado puree today but does any have any experience with it? Any other ideas?
I like getting emails when someone has responded to a post I have commented on, but when that post is a giveaway the emails become overwhelming. I do no want to know what hundreds of people will do with a case of Pat's hamburgers. Is there any way to segregate regular posts from giveaways so I can stop the flood of hundreds of emails from SE giveaways?
This seems a bit silly to be asking but how do you assemble your sub/hoagie/grinder? I spent a few years in New York and since I have left I have not been able to find a great Italian cold-cut sandwich. I have all the ingredients but was wondering on how to assemble the thing. Any tips on getting everything to meld together into a beautiful sandwich?
Finally got my KA mixer put back together and I am quite pleased. Looks like it has a racing stripe, it's the fastest mixer in town!
As promised, here is a follow up picture:
Does anyone know of a source for Kitchenaid stand mixer parts? While kneading some dough today the whole motor assembly broke off the base of my Artisan stand mixer. It is 8 years old so warranty is out of the question but seems like a simple fix if I could just get that part.
Is there a secret to getting flavor out of rye flour? I tried to make noodles using 30% Bob's Red Mill dark rye flour and there was next to zero rye flavor. The texture was surprisingly good considering the addition of rye to my usual recipe but I wanted more of a rye bread flavor. I'm thinking some toasted and ground caraway is needed but I can't help but think I'm missing something with the rye flour.
Anyone out there experimented with smoking meat prior to or post cooking it sous vide? I don't have a proper smoking rig but I do have a way to apply smoke to meat. I was thinking about smoking a butt for an hour or two, shocking it, then sealing and cooking for 48hrs. Haven't decided on a temp yet. Anybody got any tips for me?
On page 290 of The Flavor Bible there is a picture of what looks to be a bowl of tomato risotto (it's red) topped with cherry tomatoes, thyme, and parmesan surrounded by a thin ring of green oil/pesto (I'm guessing basil). I'm mostly looking to recreate the presentation but any tips, ideas, or recipes are welcome.
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Any tips for a pesto pan pizza? My idea of a perfect pesto pizza is one with pesto instead of tomato sauce and topped with mozzarella. Last time I tried that the cheese was almost burnt by the time the crust was done. I'm almost sure it was the low water/high oil content of pesto in comparison to tomato sauce that did it. Maybe bake half or three quarters without cheese, then top?