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btbyrd

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  1. My secret to creamy and stable emulsified vinaigrettes? Add a tablespoon or so of store bought mayonnaise to the mix. The word on the street is that you should avoid emulsifying EVOO in the blender, as it makes the phenols become bitter. Whether or not it changes things enough to bother you will depend on the olive oil and your palate, of course. I never bother blending for salad dressings, but do it sometimes if I'm making mayo.
  2. btbyrd

    Dinner 2020

    Miso glazed black cod, scallion ginger donabe rice, sesame garlic baby bok choy, and carrots glazed with white soy, mirin, butter, and sake.
  3. They're kind of dangerous that way. It's not really shaped properly to function that way (unless I'm misunderstanding the type of mold you're referring to). Here's a couple stock photos that show the lid design better. Each box comes with a wooden rice measuring cup that can stick to the bottom of the lid via magnet. The lid also has notches cut into it so you can rest it on the side of the box. For anyone interested, the company who makes them is called Masuda Kiribako. The ones I have hold 1, 3, and 5kg of rice. They make an even large
  4. About two years ago while on a manic spree, I went container crazy trying to organize my kitchen. For smaller amounts of stuff, I find the Oxo pop containers to be a good solution, though the plastic is brittle and will shatter if dropped. (I had a couple arrive broken from Amazon.) But for storing larger quantities of rice, the undisputed baller option are paulownia wood storage containers. They're shamefully expensive, but the quality is obvious and they're super beautiful. I shouldn't have bought them. But bought them, I did so... might as well post them in the thread on rice storage. Here'
  5. Thanks! Yep, there wasn't really a finishing step apart from the pre-sear. Of course, I would have done something extra if I was planning on serving the skin. The thighs finished cooking the night before and I cooled them down in an ice bath. Then in the morning I unbagged them, patted them dry, and threw them in a 225F oven with convection until they were warmed through and the skin was de-sogged. The meat is easier to pull if it's warm. I had planned to make cracklins by crisping up the skin between silpats in a hot oven, but ran out of time. I still have the skin, so if I get bored over the
  6. We did a Lexington style BBQ take on Thanksgiving this year. Pulled smoked turkey BBQ with a spicy cranberry bbq sauce and red Brussels slaw. Served with Alton Brown’s mac and cheese, fried okra, and deviled eggs. Cold smoked SV turkey thighs Okra and turkey A messy but tasty plate of food Perhaps the biggest star of the show was my wife’s pumpkin apple pie cake inspired by some Milk Bar recipes. Brown butter cake, spiced apples, pumpkin ganache, apple cider soak, and pie crumb. I’m not a big dessert person, but this was goo
  7. This is post sous vide. Note how much darker the color got.
  8. MC cranberry consommé. Using some of the cranberry solids to make a bbq sauce. And smoked turkey thighs. These got a presear to brown the skin and a few hours worth of cold smoke. This is just before going in the bag.
  9. NC native here. I've never heard a barbecue sandwich called "a barbecue." Round these parts, the noun "barbecue" refers to smoked pig -- typically pulled, but sometimes sliced or chopped (or totally mutilated). It might also refer to an event at which a pig is smoked. As an adjective, it can apply to other meats that are smoked or served with barbecue sauce. It is also a verb, what pitmasters do.
  10. So where did we land on the toast front? The only way I think I'll ever be able to swing one of these is as a bonkers unnecessary upgrade to our toaster oven (which, frankly, isn't very good at making toast in the first place). Toast-making wouldn't be its primary selling virtue, but it would be our only toast maker / bagel toaster. Not that we eat that much toast (or that many bagels). I only know that I don't have room enough for both the Anova AND a standalone toaster...
  11. I believe Masaharu Morimoto originated this dish. There's a recipe for it in Morimoto: The New Art of Japanese Cooking. (eG-friendly Amazon.com link)
  12. The pasta attachments for my KitchenAid. I couldn't justify the expense myself, so put them on my Amazon wishlist a couple years ago with the intention of upping my ramen game as well as making ravioli on a semi-regular basis. It's all still in the box. On a related note, I also have a lovely brass pasta wheel and a gnocci paddle that have never been used. Ooh! Also my high output wok burner, I'm sad to say.
  13. If you try it, let us know how it worked out. I've done the popcorn grits thing before but never used the liquid for anything apart from the grits themselves. I've always thought it would be a good addition to a chowder or tortilla soup, but never got around to trying it. Patterson can give of a bit of a Norman Bates vibe, but he puts out some thoughtful and beautiful dishes. If you're at all interested, check out his MAD presentation "A Short History of The Beet" to get a sense of his approach to food (and to hear David Chang laughing too loud on the mic, which was appar
  14. It's not really a thing, but a little while back making grits out of popcorn was a brief trend thanks to chef Daniel Patterson. (Check out the link for a video demo of the dish.) That recipe basically consists in making popcorn and then boiling it in water with some butter and then passing it through a sieve. A byproduct of this process is the intensely flavored popcorn cooking liquid -- basically buttered popcorn stock.
  15. You could try making popcorn stock and using that to flavor the soup. It's probably not what they did at the restaurant, but it will provide the note you're looking for.
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