I love grocery shopping, exploring new grocery stores, cooking, eating, sharing food with friends and family and trying new things. I don't like spicy food.
This is awesome :D Come to Montreal! We have great bagels and jian bing too!
I have limited space and budget for extra kitchen gadgets so if I had to choose between this and my Anova it will ALWAYS be the Anova. For the rest I have more traditional methods.
BSG reference FTW! Will be making this soon for sure :D
It seems kind of counterintuitive to bake them at 300 degrees for 40 minutes after you've just spent 2 days sous-videing them at 144. Maybe chill and then sear them briefly with a torch or Searzall instead? Or put them briefly under a pre-heated broiler? I read the article about how you came up with the recipe but didn't find any clear explanation. Also, can you simply substitute smoked paprika for liquid smoke?
Why are the tree trunks two different colors? Are they sprayed with pesticides or something?
And thanks for the links to zerocarbzen, really interesting read!
As someone who is following a ketogenic diet for weight loss and health reasons rather than medical reasons, I find it really great that there's an article on here regrouping recipes from this website that are keto-friendly! Thanks! In response to those who worry about cost, there ARE low-cost options for low-carb diets out there, it doesn't all have to be truffle butter and fine cheese and dry-aged steak!
I don't think this will work if you keep your bacon in a deep freeze (chest freezer), although I'll have to try. Bf commented it also depends on the sharpness of your knife. Yay bacon!
Ooooooh!! I know what I'm making tonight! I haven't had deviled eggs in ages! Have you ever thought of making deviled tea eggs? The white is pretty plain and flavorless in deviled eggs so it would remedy that. I'll have to try it sometime :)
Huh, a person with the same last name as one of my favourite cooking styles!
Just got ours @ $149! Mad I didn't see this two days ago. Oh well, still very happy I saw it now! Thank you! I can't wait to cook with this, it'll be my first one and I've been wanting one for YEARS.
Thank you! I love pork chops but don't eat them as often as I should because I haven't found a method to cook them that doesn't leave them dry. I love to fry them with garlic salt, I'll have to try dry-brining them with the stuff.
I've long been fascinated with this ham, this was really fun to read! Now I have to go buy 3 slices or so.
Awesome! Thank you for doing this, I'd been wondering if it was worth it to try this. Very much looking forward to your improved version and your book!
Thank you so much for this! I've always been put off by soup, both eating and making it because I've rarely found recipes I liked, and haven't bothered searching. This one looks really good and I can't wait to try others!
I'll second (or third) the questions as to which alliums to use with what vegetables, how you thickened that veggie stock, what the recipe for the chanterelle soup is and why my hand-blenderized potato leek soup doesn't get gummy.
This is awesome! Thanks! And I laughed at Kenji's comment about an all-yolk ice cream. DO IT!
WANT! I don't have a job right now though so I'll have to beg some of my family or friends to back them for me until I can pay them back (or as an early birthday/Christmas gift).
As a Montrealer, I'm kind of dissappointed that Picks wasn't mentioned. Although I realize she had to choose 5 and it is *her* favourites. But I just had to give some love to Picks!!!
This is absolutely beautiful!
Haha this is awesome :D I don't think we have pork roll here in Canada but I think any cheap fatty processed-meat slices would do :)
Oh how I wish these were available in Canada! Never tried them but they seem amazing for the qualities you describe!
Wow. I've never wanted to eat a turkey burger before now. Going to make these tonight for sure!!! Thank you!
I made these for dinner and they were AWESOME! Thank you so much! I'm gonna make them for my sister again tomorrow night when she visits :D She's been drooling over the pictures I sent her! http://imgur.com/a/dSBmd
Lol great article :P I've never had corn on the cob any other way but boiled but as a lover of mayo and mayo-based sauces now I HAVE to try this!!
Ok this looks absolutely mouth-wateringly good. I'm gonna go buy myself a nice hunk of beef to grind and some onions and make these tonight!