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Prime rib is the dish you can make with a rib roast. Sous vide is fine if it's like 2 bones or smaller, but reverse sear is just fine. Edit: here's the reverse seared one I did last week  It was Kenji's guidelines. Salt and on the rack the night before, roasted as low as my oven could get until it hit 130, rested for a half hour and then in the oven at 500F for like 6 minutes. Casu Marzu fucked around with this message at 05:27 on Dec 13, 2020 |
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Dec 13, 2020 05:24
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| # ¿ Apr 27, 2024 02:47 |
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nwin posted:Think the store will have one that’s like 6 pounds? It’s only going to be three of us. Stores that have an actual meat counter can usually cut you whatever size you want, just gotta ask.
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Dec 13, 2020 19:14
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If it's big enough do egg yolk ravioli
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Dec 18, 2020 03:23
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Last Celebration posted:Heya thread, are there any good suggestions for low carb breakfast foods? My brother wants to get together once a month for breakfast (homemade for now cause, you know) and he’s been doing a low carb diet so I’m kinda struggling to think of much that isn’t just, like fruit salad or maybe quiche? Pound of bacon on a plate
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Dec 30, 2020 16:25
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Microplanes are trash for softer cheeses like mozzarella. I have a oxo box grater and it does the job just fine for carrots and mozzarella Edit: for large amounts I use the shredding tool on my food processor Casu Marzu fucked around with this message at 21:27 on Dec 31, 2020 |
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Dec 31, 2020 21:23
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CommonShore posted:
Yep.
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Jan 1, 2021 23:49
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Rolo posted:May I please just vent like a crazy person for a minute about how annoying it is sometimes to find basic numbers on google? You really should be prepared for that with any The Food Lab article. Kenji has never given a short straight answer to anything in his life. You'll get 15 paragraphs on the what the why and the many different hows that you could do for a given subject. Especially with things like sousvide cooking. Edit: also what Anne Whateley said. It's a valid complaint about a lot of things in the cooking world, but for things like sous vide cooking or canning or curing, you really should not trust the first random quick answer you get off Google. None of what you quoted was the bullshit "on a fall day" or "my grandma's favorite" or "On 9/11 I was" Casu Marzu fucked around with this message at 17:18 on Jan 3, 2021 |
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Jan 3, 2021 17:15
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Guildenstern Mother posted:Does she call you hubby? More likely her DH but it will be STBXH after he tells his DW she's wrong and whatever other insane creations spawn from relationship groups
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Jan 3, 2021 18:47
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idk if that would fit in my pipe
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Jan 5, 2021 00:09
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Vargo posted:I understand and even appreciate the long stories about the family recipe from an ownership standpoint, my biggest issue with these recipe sites is that between the long stories, pop-ups, long white gaps where ads should load but don't, and ads that load late so scrolling gets messed up, these sites are absolutely hell to use on mobile, which is what you're most likely using unless you drag your laptop to the kitchen, filled with dust and liquids. I have a cheap chromebook just for use in the kitchen. I was using my phone for ages and this is such a quality of life improvement.
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Jan 5, 2021 15:30
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The only thing we use our instapot for is making yogurt.
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Jan 10, 2021 16:28
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Do you have brandy? A fortified wine like sherry or port or something is nice too.
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Jan 10, 2021 20:20
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I used to reply in earnest, now I make sure to check who is posting first.
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Jan 15, 2021 20:29
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The pasta extruder is a pain in the rear end. It feeds super slowly and you gotta stop and let it cool down quite often otherwise the dough gets all gummy and stuck in the screw. It was fine as a present, but I would never drop the cash on this.
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Jan 19, 2021 15:08
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lol
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Jan 23, 2021 02:35
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Bread I'm currently eating, bread I am going to eat in the future, bread that I may eat in the future
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Feb 1, 2021 22:32
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Our plan is to eat some smash burgers and fried cheese curds and pass out on the couch watching something terrible.
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Feb 9, 2021 16:31
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Steve Yun posted:Isn't the hominy canned corn they sell in the US usually the large white corn like that? The lye soak is what makes hominy kernels expand to that size iirc
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Feb 19, 2021 14:10
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A local Hmong grocery posted that they got these fruits in, and apparently it's very popular with Hmong/Lao people.  Apparently it's txiv kub nyuj, or cow/bull horn fruit. They're kind of fascinating. The texture reminds me of unripe mango, or maybe a very crisp apple or celery without the strings. The flavor is reminiscent of granny smith apple and rhubarb, with a very dry, astringent finish.
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Mar 3, 2021 01:45
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lol yeah that really skeeved me out at first too
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Mar 3, 2021 02:50
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Casu Marzu posted:A local Hmong grocery posted that they got these fruits in, and apparently it's very popular with Hmong/Lao people. After thinking on it and eating another one for breakfast, they definitely remind me of a super underripe crabapple in flavor and texture.
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Mar 3, 2021 15:53
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therattle posted:Mmm, sounds great. Are you sure it was ripe? I'm not sure if they ripen further, but the lady selling em said they are ready to eat, and the videos I've seen of ppl eating em, it looks pretty much the same as what I have. It makes sense to me that its popular, a lot of Hmong dishes are to the extremes of flavor, there's gonna be dips and dishes that are insanely sour, or salty, or blow your rear end off spicy, and they're meant to be eaten in small amounts with piles of bland, like sticky rice and steamed or fresh veg.
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Mar 3, 2021 16:17
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I highly recommend it if you ever find any. It's a great amalgamation of Lao/Cambodian/Viet/Thai foods
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Mar 3, 2021 17:43
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Oh hey I am v proud to be part inspiration for the thread title change
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Mar 6, 2021 15:56
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Mar 9, 2021 04:44
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Chili without beans is just texmex sloppy joe filling
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Mar 9, 2021 18:08
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Arkhamina posted:
For car camping and having a cooler around, I love doing foil packets of veg/taters/meat, as well as tossing a huge stack of tortillas and eggs in and having breakfast burritos and pb wraps all day. For actual backpacking, I mainly survive on tortillas, peanut butter, instant oatmeal, a flask of bourbon, and some sort of sugary candy like skittles or m&ms. Last fall I found some instant bibimbap rations online, and that was pretty fuckin delicious after a long day of hiking. Some of the freeze dried brands are getting to be pretty edible, esp if you pack a bottle of hot sauce along with.
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Mar 17, 2021 21:59
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https://www.youtube.com/watch?v=SLbgO0q6n4U I love it
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Mar 22, 2021 16:41
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VelociBacon posted:I straight up don't buy messy food if I'm going to be eating it with my hands not at home so to me this looks ridiculous, is this something people would actually want? From the Awful Kickstarter thread in PYF: AceOfFlames posted:I...kinda want this. There's at least one person
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Mar 22, 2021 16:59
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BrianBoitano posted:I'm not going to check if it falls within my company's White Elephant max cost of $20 limit, because I already know it doesn't $40 I think
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Mar 22, 2021 17:14
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high meat is the real manly man's diet
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Apr 3, 2021 05:07
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I'm a p big fan of impossible meat. It doesn't scratch the same itch as a standard classic burger w/ like onion, pickle, ketchup, mustard or whatev. It has a not-meaty enough flavor to be noticeable. But, if I want something stronger like a mushroom swiss or a pile of burg sauce or something, impossible has been great. The texture is spot on and when paired with other strong flavors, it's a good enough meat substitute for me.
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Apr 4, 2021 21:32
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mediaphage posted:paging casu  also that gif is amazin
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Apr 13, 2021 03:17
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Needs peas looks tasty af
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Apr 13, 2021 23:45
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The Sandwich Scandal at the Heart of the World’s Greatest Golfing Event I love people being super petty over recipesquote:
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Apr 14, 2021 14:28
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If you let the poolish go long enough you'll get a funky smell 
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Apr 22, 2021 15:03
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That photo brings me back to looking at photos from a game camera set up on a carcass or gut pile
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Apr 27, 2021 00:46
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VelociBacon posted:In Diablo 2 you'd click on it and some bones would get tossed up and then fall to the side. 
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Apr 27, 2021 18:41
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Flash Gordon Ramsay posted:My girlfriend has never had wagyu so I was thinking about ordering an A5 ribeye so she could experience it. What would be the ideal way to prepare it? Just searing it off as a whole ribeye seems unexciting. I’ve seen videos where they cut it into smaller pieces and sear those on all sides. Is that the way to go? Just S&P? Salt and togarashi? Soy sauce while searing? If I do this I’d rather not gently caress it up. The fancy teppanyaki style stuff is a pretty good way to serve wagyu. Example: https://www.youtube.com/watch?v=WxiYbLw55cE
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Apr 28, 2021 16:24
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| # ¿ Apr 27, 2024 02:47 |
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https://thumbs.gfycat.com/MinorGlumKodiakbear-mobile.mp4
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May 5, 2021 02:35
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