Kenji, question about the Forgione tomahawk steak method from earlier today. You say to throw out the fat cap, Forgione was melting it down and cooking his steak in it (which seems like a good idea). Is this a good way to make use of this fat instead of throwing it out? Would it be too powerful to cook any other food in as you would bacon or duck fat?
Can you just rename it "Union Square" so its accurate?
When you say within 25 to 35 degrees of final temperature, do you mean final breast temperature or final leg temperature?
India Brown Ale
I haven't had a chance to read through all of these comments, but I gave then a quick once over, and didn't see this offhand. The links under "Our Sites" (where AHT, Slice, New York, etc. usually are), and not appearing. Also, the pictures for the most popular on the top aren't working. I'm on Internet Explorer.
Are there any other spices that you would recommend adding to this for different variants? Ways to make it spicier/ less spicy?
Just grilling in the backyard with my family.
Jowl, definitely the jowl.
Thanks Max. I still call it Shea too. I'm actually planning on hitting on Tortas Neza next time I'm out there after all the articles you guys have written in the past week or two.
Is there going to one of these done for Citi Field? Has it already been done?
Do you have a recipe for a good Jewish deli-style mustard? Or know somewhere where I could find one?
I will be having people over my place, and obviously be making a lot of stuff to eat. Meanwhile, I'll be hoping for some kind of natural disaster to hit the stadium so that the game can't be played, and neither team can win. Needless to say, I'm a Jets fan.
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