I've found myself keeping a homemade teriyaki sauce around (or my take on it). If I accidentally make some overcooked meat the sauce revives it. And I also have a "strategic" reserve of homemade chicken stock sitting in my freezer.
Split between cold brew (when I have a spare big container available) and Japanese Style by pretending my Clever is a V60 and using it as a pure pour-over as opposed to its hybrid (achieved by putting the Clever directly on a cup). Both work surprisingly well
Something simple, preferably cooked by someone else, although a cote de beouf for two to share doesn't sound too bad...
I can't believe I'm saying this, but Famous Daves whilst starving.
Clever Dripper or Japanese Style Cold Brew (depending on how much time I have to kill)
A burger made by Kenji. If not that, then the dry aged burger from Primehouse.
Clever brewer and possibly half and half and sugar depending on how the cup turns out (ie. if the cup turns out bitter or otherwise disgusting, cream and sugar it is)
Well dang, you just answered half of one of my two questions that I proposed on the ask anything post.
Oh and something else, any ideas on how to roast a turkey in sections so as to get everything fully cooked and the skin all crispy? In my family (extended included), only a single person actually enjoys white meat so we figured that we could buy a whole bunch of turkey legs and maybe one (or two) breasts so the whole family gets what they actually like.
For roast potatoes, every time I make them (as close to your recipe as a short-attention-spanned person like me can get) the only side that seems to be browning is the side in direct contact with the pan, necessitating me to carefully flip the potatoes to make sure they get evenly crispy. I know that this is probably a stupid question - but is this supposed to happen?
Japanese Mayo and Condensed Milk - creamy sweet deliciousness
Woah, you can read my mind. I just happen to have all the ingredients because I had intended on making this by eye/feel. Any chance you have the charsui recipe? I can never seem to get that right.
From what my family has told me, DTF's only "good" location is its original in Taipei, everything else is just not as good. Something about how DTF uses the ingredients that available (preferably local) which results in every location having a slightly different character. I've never had better xiao long bao anywhere.
Ever had the DTF truffle xiao long bao? Its a normal xiao long bao with a nice slice of truffle (I'd assume it was summer truffle because I had it in the summer)... they were certainly interesting.
In regards to the story about how they started out selling oil, I've was told that they started out selling oil until an old man who was a regular at the oil shop decided to teach the owner his secret xiao long bao recipe and the rest is history.
This weekend, I will be serving dinner for 12. So far, all I've got established is that I will be serving Prime Rib (a la Kenji) and mashed potatoes. Unfortunately, I have no idea what to serve for a vegetable.
In short, I need a vegetable side that will go well with a medium rare prime rib. Also, any other recommendations for other things to add to the meal would be great.
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Spotted Pig Burger or a burger I had made on the spot made of trimmings I got from a standing rib roast