I wish the shanks I got from Publix looked like that, they come in around 0.6-0.7lbs in the package and after they pull back from the bone after a long cook there is VERY little meat left! Delicious and pleasantly gnarly looking though.
Heh, you can always tell the people who only grill occasionally because they have time to screw around with charcoal every time.
I feel like the husks help the stock too although I reckon the outer leaves might be dusty/pesticidey.
I fricking love Saison du Buff; another great beer in that vein is Cellar Door, if you haven't tried it.
Only thing I crave when out of the country is a fricking Diet Mountain Dew!
Kenji's recent whinging about bagels made me want to see what was up. I'm no baker, but this looked simple enough and I went for it... AWESOME! Hand kneaded these, no other changes. Got a picture perfect crust; chewy, steamy, delicious. Perfect. Thanks, Adam!
Only request would be weights on the salt. I used the prescribed volume of Morton kosher, and it seemed a bit underseasoned.
Dumb question, but those green beans look really dark and unctuous and good. Certain recipe or just random southern green beans?
Forgot to rate!
Perfect. For what it's worth, I had to add even more fish sauce, but I was using 3 Crabs which is not so salty.
This was ABSOLUTELY GENIUS. I was worried about how well the stock was developed but it was absolutely great in 20 minutes at high pressure. I was also unsure if the skin would get flabby but it wasn't - it rendered well and basically stayed attached to the chicken; not distracting at all. I had to take a bit of BKF to the pressure cooker this morning where there was some polymerized fat but it was well worth it.
My guy - not Kenji, my *other* guy, Jose Andres - makes mashed potatoes with an eye watering quantity of olive oil. I bet they're awesome.
(shrug) I don't think a plane ride is any worse for them than a truck ride, anyway. I usually come off the plane alive and a mussel is probably a lot hardier creature than me.
lol @ passive aggressive comments about "superfluity". It's an $8 potato masher, not a Rolls Royce Corniche.
This came out like a dream! Only problem, I trimmed a whole cod side into a thick piece and a thin piece.
Put them in at the same time but should have put the thin piece in much later, one was temping at 70 while the other was at 145!
It was my turn to cook lunch at work today. No protein is cheaper or more delicious than a 5lb shoulder... made this with some Mexican rice and the Margaritas for Jerks recipe from Food52 ("serves 4 jerks"). Nothing finer!
I love things that are cooling and spicy at the same time and this is the absolute bomb. The cherry peppers slip out of their skin much easier than other varieties, but are a bit hard to find!
We had a nice dinner at Cru. Closed For Business is a nice beer bar.
I haven't been (but want to go) to The Ordinary, but they were in Esquire's best new restaurants 2013.
Sean Brock was the star of season two of an amazing PBS show called Mind Of A Chef. There are some good videos on the show's youtube channel.
On peelability - if you have a pressure cooker, the hard boiled egg recipe at hip pressure cooking causes them to pretty much jump out of their shell!
Hate crossfit evangelists and fad diets but I will admit that my wife has been eating paleo and since I cook each night so have I. It's been great. For one thing, getting away from starch is always good. And introducing restrictions is a GREAT way to up your cooking game, IMO. It takes work to bulk out a meal without starch.
But mostly, it's not exactly a hardship to go to the store and bring home two NY strips and a pound of asparagus and call it dinner :)
If you get it really seriously way too hot the oil will flash into flame when you pour it in. Careful :)
^ Hear, hear... if someone invents a soap that can strip polymerized fat, I'll be the first one lined up to buy it!
There have been a fair amount of Portland topics but not all might be easily searchable because some people are looking at a bit wider area. Anyway,in them, I have hugely recommended some places in the old port (when I visit my parents in Maine with my wife we always spend the last night in the old port as a treat):
* Hugo's - I've been to a lot of places and the tasting menu at Hugo's has been some of the best food of my life. Soulful but adventurous (but not TOO adventurous), just the right amount of food, and the pairings are amazing too. $$$
* The seafood people can't go wrong with J's Oyster. Get some steamers and some oysters and some Allagash White. $$
* You can go to Duckfat for lunch. It's awesome. $
* Miyake (reviewed at serious eats) was amazing for sushi. $$$
* I really like the pulled pork sweet potato fries at Gritty's! $
Other people can mention some other places especially some that are not as seafood focused. I think Fore Street or Street and Company might be really good; I went to 555 at the holidays and wasn't really impressed.
You are in for a treat. Best food experience of my life. I didn't go anywhere high end, but the "everyday" food was out of this world. If you go to or stay in El Born, go to Sagardis and eat ALL THE PINTXOS.
Of course, Tickets is in Barcelona, but I'm not clear if that's a place that humans can get in to.
Bacon Salt is specifically designed to have a bacon profile, and people seem to like it... never tried it myself.
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