http://www.eater.com/2016/11/1/13491822/shaw-bijou-washington-dc-opening For $4-500 a person something about that dining room feels all wrong to me.
Meanwhile in Minneapolis for far less and from what is probably a more accomplished chef: Spoon and Stable
Having a work function today. Coworker is Cajun af and made some great crawfish etoufee and seafood gumbo It's pretty great
Yes. Reservations are booked solid 2 months out. It got rave reviews from the beginning but truthfully it was a little overhyped early on as it was trying to find its voice. I ate there a couple weeks ago and it was on a whole different level. Their pork chop is the best thing I've eaten this year. Tamarind Glazed Pork Chop delicata squash, peanuts crispy watercress salad
I was provided this recipe by my dear friend and known Jill stein supporter user Fancy Pressure cooker green chili chicken. It is delicious and I highly recommend. I add more peppers because I'm crazy like that http://www.seriouseats.com/recipes/...fast-and-easy-chicken-chile-verde-recipe.html
Might have to give this a shot http://www.seriouseats.com/2016/11/how-to-make-juicy-sous-vide-bacon.html
I did 4 pork tenderloins sous vide tonight to prep them for our tailgate on Saturday. I've never tried this in advance but I'm looking forward to trying it on Saturday as it should make it easier to drink beer and hang out with people when I'm just searing the outside and warming through.
Korean Bbq for dinner. Sacrificed a little viewing time in the 2nd quarter of the SC game but did the majority of the prep work well before kickoff. Bulgogi marinated pork loin sliced thin, seared off in cast iron skillet with scallions. Quick pickled the carrots, red onion, and cucumber but left the julienned mini sweet peppers in their natural state. Jasmine rice, green leaf lettuce, and a soy/rice wine vinegar dipping sauce.
Former dude from America's Test Kitchen Chris Kimbell's got a periodical out now called "Milk Street Magazine" and...hard pass.
Folded in the olive oil too quickly. Been working it for the better part of half an hour. Looks weird. Tastes real good
Anyone with making bread knowledge: Trying to get better at making bread. Started Jim Lahey's no knead bread today, but decided to use whole wheat flour instead of all purpose flour to change it up. Think it will be fine with the same water ratio?
Ingredients: - Cinnamon Toast Crunch - 2% Milk Instructions: 1) pour Cinnamon Toast Crunch into bowl 2) pour milk into bowl 3) Mix 4) Enjoy!
Still trying to improve my wing game. I watched the video on how Alton Brown makes his wings, where he steams them before putting them in the oven to render out some of the fat and get them nice and crispy. However, I don't have any of the steamer baskets he uses to sit them inside a pot. Is there any other way I can do this? Or just if anyone has a foolproof method for making wings in the oven I'd be grateful.
Off the top of my head I think 150 or 160 for 2 hours. Did one bag wet and one bag dry. Then gave them a quick crisp in the oven. Juiciest wings I've ever had. Edit - I thought the dry rub bag was much better.
Do you get a lot of use out of your pressure cooker? I have been thinking about picking one up but dont know if I really would use it enough.
Its worth it. I don't use it as much as I'd like but that's because I have too many kitchen/grill/smoker toys as is. The one pot that will slow cook, pressure cook, saute, rice cook, etc is the way to go. I really like the product you can make quickly
never have anything real to put on a christmas list for the fam. Anova is probably gonna be the only thing on it this year
For people with the Anova. What temp do you cook chicken breast to? Looking at Kenji's recs there's different temps but not sure what I would prefer. Maybe start with the more well done since I assume it will taste good and experiment with lower after that? The thought of cooking chicken to 140 kinda scares me, not from a safety point, but from a texture point.
Will probably end up fine, but whole wheat absorbs more water than all purpose or bread flour. You probably also might notice that it doesn't rise as much as normal. The 'sharp' bran shards prevent optimal gluten formation. But, since you're doing a no knead bread...which ferments much longer...you may get decent results. The long fermentation 'can' soften the bran. In any case, I'm sure it'll taste good. edit to add: America's Test Kitchen's new book on bread, Bread Illustrated, is very good.
Fired up the smoker on Saturday. Friend and I did a 4.5 lb brisket and 4.5 lb bone-in pork butt. Turned out glorious.
Baking powder method confirmed amazing for cooking wings. I suck at cooking and they came out crispy and great tasting.
You won't get a lot out of a rub. Brining can do you some good but there's not a big way to make that interesting. Brine normally and inject
http://www.bonappetit.com/recipe/red-wine-braised-short-ribs That's my go to short rib recipe. Never over grits, but I've done polenta, mashed potatoes and risotto. I'm sure grits will work just fine.