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Ribeye, inch and a half thick, sous vide to 130 then finished over a blazing charcoal chimney.
Crushed chiles, anchovies, and garlic.
Following @lorenzo- is it going to be $35 a pound over the internet or are there some reasonable options?
Whenever my uncle brings giant bycatch lobsters out to my Grandmother's house on a random sunday. Unfortunately they put in a rule that keeps them under like 12 lbs now, but still need a sawsall to get them open. Once he brought one that was more than 20 lbs.
Ribeye 1 1/2 in thick, sous vide at 130 and finished over a charcoal chimney.
I'm going to try this sous vide as a test today, modernist cuisine suggests 133 as a temp for 2 hrs 20 min, but that's for one breast so I'll probably go for 3 or 4 hours. I probably won't convince my family to get away from a traditional turkey but this way I can make a really dark stock from the carcass and extra wings to bring for my grandmother to use for her gravy.
Generally just scotch, but I like a toddy on occasion.
The best thai food period is the fried oyster omlette in a tiny food stall in the bangkok chinatown.
Chocolate chip cookies, also the ones I've spent the most time making and working on the recipe
Seconded on sous vide turkey- Dave Arnold has the bionic turkey, but I'd just do a deconstructed sous vide version.
A kind of crazy 5 spice dessert in Bangkok where each of the five spices was in it's own form on the plate.
I'm getting a circulator this week so- sous vide!
Mystic Brewing here in MA, they might not do the same variety or experiments as Jacks Abbey or Pretty Things, but the quality is higher.
Kimchi, especially in kim-cheese applications.
I'm a new englander so it's all about seafood- boiled lobster and corn, baked cod with breadcrumbs and lemon.
My grandfather was on the board of directors for Ben and Jerry's so the cookie dough ice cream is my favorite from a nostalgia point of view, he got like a case of new flavors during the early 90s which was awesome then. The years of PB&J sitting frost burned in that freezer was less so. Also I think the first coffee flavor I liked was when Coffee Coffee Buzz Buzz Buzz.
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