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EatDrinkManWoman

Filmmaker.Porker.Home Cook

  • Website
  • Location: Singapore
  • Favorite foods: Uni with ikura.Dry-aged rib-eye.Barbecue.Raw vegetables.Charcuterie.Cheese.Fried rice.Dumplings
  • Last bite on earth: Meat over fire

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Szechuan peppercorn smoked chicken

The Food Lab: How to Make a Turkey Porchetta

Kenji, technique-wise, is this a stuffing-less galantine without the legs? I'd like to make this but am trying to figure out a way to incorporate the legs, as I only have access to whole birds. Also for the initial skin removal, is it necessary to remove the skin in totality to begin or can I go with the slit down the back, traditional method of deboning? Thanks

Steakcraft International: The Dexter Rib Steak from Pitt Cue Co., London

That is a thing of beauty for sure. I love how chefs are respecting the meat but still elevating it.

Poll: Burgers with Two Proteins: Way or No Way?

Only bacon is acceptable, with cheese, lettuce, tomato, onion, pickle. And if it's really good beef (dry-aged) then only onion.

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