Sweet. Fancy. Moses
@Morgan Eisenberg - yes, I cut it in half. By doing it lengthwise, the pieces don't overlap under the pepper. Maybe it was just my fault since the first time I wrapped, the overlapped part stayed flabby. I've been going lengthwise since and never looked back
Looks good. I make something similar but have settled on wrapping bacon around the jalapeno lengthwise instead of across. I find that this way minimizes the pale, flappy overlapped part of the bacon underneath the pepper.
Hells no. Sausagchos. Like totchos but meater. The perfect size, shape and the casing is what makes the difference. Won't buckle underneath all that weight.
@plazmaorb - And consider me among those that can't figure out why anyone would recommend Five Guys. Greasy, tasteless burgers. I consider In n Out a top notch fast food burger but nothing worth going out of the way for and think Five Guys hides mediocre, overpriced burgers with their myriad of toppings
Appreciate the shout-out to the underrated McNugget. It is a feat of engineering and pretty much the only thing I'll eat at McDonald's. Wish you also gave some love to Hot Mustard as the best dipping sauce.
would be curious how the results would change, if at all, because I would almost never eat them just boiled or steamed
Looks damn fine. I recently started slicing my meatballs in half for a sandwich. Never really wanted to but its the best solution. The only difference I would make is that I'd go broiler to melt the cheese. Love it when its gooey, bubbly and just a tiny bit spotted brown. I also like when the outer edges of the uncovered bottom bread gets toasty brown too.
And the end pieces of the loaves, aka the tushee, are for snacking on while making the dish. Growing up, whoever was home when my mom was making garlic bread got to feast on those
@lrobinl - so let me get this straight... you don't use egg, breadcrumbs or cheese? So you just ground meat plus seasonings? That is not a meatball.
@ The True Adonis - No needs for multiple links to the same "research" article. An article that certainly reads like a conclusion in search of supporting research rather than a conclusion based on research.
@Jersey Mike - they use to have a fancied up version at Blue Smoke that was pretty good but not sure if it's still on the menu. Dukes near Union Sq has it too and was tasty if memory serves me correctly.
@jaycain - One side (I think the small end) is more eye and less cap and the other end has a larger cap compared to the size of the eye. So if you took an entire roast, you would see a small cap on one size and a comparatively larger cap on the other side. Similar to a porterhouse where the tenderloin part get progressively larger.
Two questions: What is the difference/impact when putting the salt on over vs. under the skin? Is under the skin better or more efficient?
Also, you are recommending salting only 12-24 hrs where your prior recipes have had 1-2 days (see spatchcocked turkey recipe - and I've seen up to 3 or 4 days recommended elsewhere). Is there any benefit to going longer than a day or is it "up to 3 days" type thing? Does the length of time depend on whether you salt over or under the skin?
@Daniel Gritzer - crispy fried shallots... now you're talking. The best mashed potatoes at restaurants always come with crispy shallots or frizzled on top.
Man, i would kill for a taylor ham, egg and cheese sandwich right now. The perfect breakfast sandwich.
Toblerone? What are you trick or treating at a Duty Free shop at the airport?
My go-to "cheap" scotch is Bowmore Legend. Astor wine has it at just under $30. A nice, inexpensive Islay for everyday sipping
Five minutes to make this recipe? Are you measuring out 6 ounces with a tear dropper?
@beetee81 - missed that line, thanks.
@Daniel - thanks for the additional details.
Can you give details on how you tasted it? Chunks of it? From the picture it looks like you shredded it on pasta but you don't describe it. Assuming you ate pieces of it and shredded it on pasta, was there a vast difference in scores between the two methods? I recall reading about prior tests tastes noting that the differences were much smaller when not eating it plain.
@Ocean - you mean to tell me you ate your snickers at room temperature? oh the humanity. Just make sure to let the frozen snickers soften for a few minutes or you'll lose a tooth.
*by sous viding
@Kenji - I dig that but the result was a regular ole turkey sandwich. Nothing about it screams club. Its not reinterpreting a classic it using modern techniques, its deviating so far from it that nothing says club. No triple decker, no crunchy bacon. Maybe their starting premise that a turkey club is all about turkey and mayo set them up to fail or maybe the attempt to dramatically reinvent a club in the first place cause this (all a club really needs is a better cooked turkey).
If they "reinterpreted" a burger but sous vide and then searing a slab of filet mignon in bacon fat and covering with mornay sauce and topping it with a crouton (because they always felt a bottom bun "didn't contribute anything great that the other pieces already had" would you still consider that a burger?
@Ocean - not sure why you are their biggest defender but either way, their opinion that "the two things define the turkey club are the turkey and the mayonnaise" make no sense to a rationale observer. If you ask 100 people on the street what in their mind defines a club, probably 99 of them will say three slices of bread and bacon. Turkey and mayo = club? That is like saying cheese and basil = pizza
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