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Casu Marzu posted:
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Apr 11, 2018 21:29
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i like nice words
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| # ¿ Apr 18, 2024 08:58 |
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Casu Marzu posted:I hate bready or eggy roast stuffing, so the filling was spinach, couple kinds of diced mushrooms, shallot, a huge amount of butter, and prob 3oz of parm grated in.
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Apr 13, 2018 02:54
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Put them on a rack and do them at a higher temp for a shorter time. The broiler thing would also work, but really, a rack to get them out of swimming in fat and water.
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Apr 25, 2018 15:58
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It looks like you took an entire stalk of cilantro and "coarsely chopped" that. You're supposed to start with the leaves and chop those. I mean you can certainly use the stems too, but if you have entire leaves or leaves chopped only into two pieces, that isn't the intention.
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Aug 17, 2018 04:17
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Would eat the hell out of those. I think you can leave off the sesame seeds, I don't think they add much. If you wanted to be cute you could do toasted chopped pepitas.
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Sep 22, 2018 07:19
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I cook the whole thing on a weekend and don't brown it, then during the week I crisp it in a small nonstick pan to reheat. Best of both worlds!
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Nov 2, 2018 14:58
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Similar large lumps of meat from different animals
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Nov 2, 2018 16:05
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I only keep fat if I have a specific plan for it. Like last week I roasted a chicken, and then I hung onto the fat to roast pumpkin seeds in. I'm more likely to make steak and then sauté mushrooms in the same pan than I am to save it for next time I make mushrooms. Ymmv, there are definitely people who keep jars going forever and use it for everything, but I think that's a pretty good middle path. Glass doesn't melt from hot fat, and it's a lot easier to wash clean than Tupperware, so a glass jar is a good call.
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Nov 2, 2018 22:13
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We finally figured out what Calvin's mom was serving him
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Mar 18, 2019 14:43
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Do you know if there's another way to contact him / post them? I saw what he's doing* but I don't have a twitter * for anyone who hasn't seen it https://twitter.com/kenjilopezalt/status/1108627036707450880 https://twitter.com/kenjilopezalt/status/1116190555376168960 His chick-fil-a copycat recipe, but he's accepting basically any fried chicken, even not in sandwich form Anne Whateley fucked around with this message at 06:01 on Apr 12, 2019 |
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Apr 12, 2019 05:58
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I never knew that name for it before! I'd only heard it called a crêpe miroir -- I wonder if that's a Québécois vs. Parisian thing or what. There do seem like a lot more results for galette complète. What about it was a pain in the rear end?
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Aug 12, 2019 16:02
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If it took 6-8, I feel like something was wrong with the recipe. Crepes are one of the things people get weird about, but it's not that complicated, you don't really have to make it in advance or anything. I make this buckwheat crêpe batter, but I do it in a blender because why the hell not. I use a nonstick pan but I still use butter for flavor. If the batter is poured thinly enough and it doesn't burn, it's hard to gently caress up imo.
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Aug 12, 2019 17:55
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Oh, I've been doing them the idiot way. I don't try to spread them with the back of the ladle or anything. I just pour in the batter and tilt the pan to distribute it evenly. The downside is they are all just the same size as the pan.
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Aug 12, 2019 19:39
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He wants to grill them. I don't think you can get jus from a grill
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Jan 5, 2020 00:50
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thetan_guy42 posted:anyone have a go to preparation for cabbage as a side? I'm doing a whole chicken tonight and have about half a head of leftover cabbage. I'm thinking of either shaving it thin and dressing it with lime juice and adding a couple other things or cutting it a bit thicker and sauteeing it
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Apr 30, 2020 00:06
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Halal Guys the brand is absolutely nothing special. Its only distinguishing feature is that somehow it was able to market itself as a brand to Iowa tourists. Halal carts all over the city are amazing and $6 at 4 am. The spice mixes vary based on the owners' origins, but all of them are amazing and none I've had are really like Kenji's recipe. Also, let's be real, none of them have actual lamb, it's always gyro meat. Which tbh I'm still down for if it's nice and crispy.
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May 25, 2020 18:45
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Arglebargle III posted:I pulled my thanksgiving pork roast out of the packaging and immediately got hit with the smell of rotten eggs. I guess I don't need a covid test after all.
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Nov 27, 2020 03:49
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You can buy clam juice, which is a disgusting thought but works well
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Apr 14, 2021 06:31
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I always eat pretty late. In the before times I got home from work at like 6:30, and I hated to just walk in the door and immediately start cooking, so I wouldn't get started until later. You can pretend you're being classy and European.
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Apr 25, 2021 05:21
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It looks good except the bacon looks pretty raw. Maybe it's just the photo, but you might want to try cooking it partway before wrapping it around the filet.
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May 16, 2022 02:34
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Tendales posted:My only quibble with Chef John is that he gets hung up on only using The Real Stuff. gently caress that, Californian or Wisconsan parmesan is fine,you don't need to feel shame about not spending more money on imported cheese. For some things it doesn’t matter, like if you’re pouring a cup into a tater tot casserole or meatballs, or using it for a salty note in breading, by all means use the green can. But if you’re doing something where the parm stands out, then yeah you really want the real thing. If you haven’t had it before, get some of the super aged good stuff to try sometime. If you’re just using it for microplaning over the top of things, $15 worth will last you months and be totally worth it. e: https://www.seriouseats.com/domestic-parmesan-taste-test-parmigiano-reggiano Anne Whateley fucked around with this message at 18:49 on Mar 19, 2023 |
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Mar 19, 2023 18:43
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Ime grana padano is somewhat cheaper but also harder to find and less well known. It is a good sub though
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Mar 20, 2023 15:56
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| # ¿ Apr 18, 2024 08:58 |
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JoshGuitar posted:I usually do 1 hour-ish wings. Oven at 450, wings on rack on tray, flip about every 15-20 minutes. After about an hour they're nice and crispy and the meat falls off the bone. I actually prefer that texture to the fried ones, and they're super low effort without much mess either.
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Mar 30, 2023 03:59
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