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Everything posted by gfweb
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Guilty Pleasures – Even Great Chefs Have 'Em – What's Yours?
gfweb replied to a topic in Food Traditions & Culture
Ripple potato chip + spray cheese + sriracha Started as a way to get the dog to take a pill. Then I added sriracha and saw that it was good. -
I was thinking wagyu too. LOL.
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We got one about 15 yrs ago and found our kids didn't like panini, and we were underwhelmed too. Once you cook a Reuben and a cubano....
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I wonder if the type of aluminum matters. I have a newer All Clad that has a very black "seasoned" bottom that won't scrub off. Older AC Master Chef bottoms won't take a stain.
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I'm getting pretty good about predicting who gets booted. Its not as easy as the red shirt on Star Trek, but not too hard either. Esp in the beginnning.
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Exactly. WF and whatever car they drive to get there is paying. KK may get tiresome if she keeps talking about her time on Top Chef. We'll see.
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Agreed. I first tried Knorr demiglace...wow, a salt bomb. I have no idea how anybody uses it.
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MTG is great stuff. @rotuts Amazon has lots. I wonder if it will still be available there.
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SV corned beef (no papain) 145F x 2 days, potatoes cooked in bag juices then browned in butter, and apple juice and vinegar -braised red cabbage.
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I distrust foraged mushrooms, cooked or raw. Too much room for error. Kidney and liver problems show up late and sneaky.
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@Wampa Nicely done!
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Here are details. In brief, a small red cabbage SV at 185 x 4 or more hours in butter...then seared in a hot pan...spiced with harissa or allspice...or whatever...drizzled with honey or sriracha honey...toasted breadcrumbs perhaps. I haven't made it in a while.....
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A local Beard-nominated place, Bardea Steak, has a spiced sous vide red cabbage wedge with honey that is just great.
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I have the same problem occasionally with ground pork and beef. I always blame the supermarket, but I've never bothered to grind my own.
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The secret is out. https://www.foodandwine.com/st-john-caribbean-travel-guide-6823504?taid=65ed1c21b68d4b0001d05a89&utm_campaign=foodandwine&utm_content=link&utm_medium=social&utm_source=twitter.com
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@rotuts Here's the temp curve for papain. The free enzyme curve is the one for cooking. It has max activity at 60-70 C... and still is active right at corned beef sousvide temps https://analyticalsciencejournals.onlinelibrary.wiley.com/doi/abs/10.1002/jctb.3714
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Bumping-up for the yearly reminder that most corned beef from the supermarket at this time of year has papain in the bag. If you cook that sous vide at ~140 or so for a day or two, you will have CB with the texture of cat food. Erin go bragh
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I've had two Brevilles over the years. Loved them both. Our kids have them and love them too. Maybe Canadian Tire sells refurbished lemons?
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I'm not a fan of the color blue at all. I might well have passed on that restaurant, though the food looked good.
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What a beautiful thing! Italian sausage sandwiches w peppers and onions They will eat a TON of food.
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I'm sure that they modeled the heck out of this and decided it was a winner. Their announcement though was pretty ham-fisted.
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Don't really need it, but why not?
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I use minibottles for cooking wine.