As someone that's turning into their father and grandfather constantly turning the thermostat down and shutting off lights in rooms no one is in, I'd be irritated but a part of me would be proud my kid was turning things off.
2x prime NY strips, blue cheese crust. Twice baked potatoes, Brussels/shallots/bacon side. Happy new year lads
Cooking a recipe this evening that calls for a dry sherry to deglaze. I don’t have one nor do I feel like running out or buying one. Between what I have open, would you go with: Dolin Dry Vermouth, Dolin Rouge Vermouth, or a medium cheap bottle of Sav Blanc? recipe here: https://www.foodandwine.com/recipes/french-onion-chicken-pot-pie
This is prolly be asked in here but looking to replace my cookware. We got it when we got married and it’s non stick stuff which is obviously bad after 7 years. Don’t rant to spend an arm and leg but something that will last. Also a decent knife set as well. I like cooking but don’t cook as much due to two young kids right now. Thanks
Don't bother with a knife set. Just buy like 4 decent knives. Chef's, bread, paring is about all you really need.
A cuisine art stainless set of pots and pans will last a long time if you take care of it Also second this for knives
I've had a couple Cuisinart non sticks that have held up exceptionally well. Been using them regularly for at least 5 years. Usually Amazon got them pretty cheap
Thanks. That was also my instinct but the Google results said the white/dry vermouth, which didn’t feel right
I had the same issue last week and just ended up buying a cheap sherry. Will keep this in the back of my mind going forward. I usually have vermouth around edit: just saw your recipe and I was making French onion soup from scratch. The pot pie sounds good. Please report back
You’re just using a little to deglaze. I think you’d need a super refined palate to tell the difference.
This came out okay, but not great. Not sure I'd make it again for all the trouble it was. I love both French Onion Soup and Chicken Pot Pie but the combination felt like a mediocre version of both. I don't think I appreciated how much onion soup benefits from the warm broth. The pasty onions were fine but were missing a sort of richness, and the grueyere just sort of disappeared into the fillings. 3/5 stars.
I’m late but any of them should work or a vinegar (preferably red/white/sherry wine vinegar). The point of the sherry is to add acid and secondarily flavor notes.
Just got home from vacation and was very, very ready for some home cooking. Poached cod on fennel topped with a beurre de xeres sauce (threw some chive in for the fuck of it). Salad is julienned romaine with a dijon, sherry vinaigrette.
Just warning the thread that my ex-wife kept the primary dinnerware in the divorce and I’m thinking of getting incredibly trendy with my replacements. No more off white dots.
Got a set of Chef’s Press over the holidays. After using them for 2 weeks, I’m inclined to say they’re the best kitchen gadget I’ve bought in recent memory. They help cook things both faster and more consistently. Way more so than I ever would have expected. I’ve found myself using them just about every time I cook. Thanks, Kenji. https://www.thechefspress.com/
I hate our white aplico porcelain setup so much. I break one every now and then hoping to eventually change to something else but my mom or MIL will buy us replacements for holidays.
Smoked/reverse sear boneless lamb leg, following Kenji’s recipe but in the smoker. https://www.seriouseats.com/slow-roasted-lamb-garlic-anchovy-lemon-rosemary-food-lab-recipe Sweet potato. Oyster mushrooms. Carrots. Chimichurri is from the carrot tops and smoked garlic. China is Hue White from Crate & Barrel.
Got up at 6a to work on a molé for this weekend. Tonight will be classic chicken mole and we'll see for the rest.
I’m not sure how to describe this but I have a strict no bumpy or textured rims to any dinnerware we purchase. It makes them longer to hand wash when food gets down in the crevices.
Maybe this is common knowledge but new to me - if you put cooked.wiki/ before the web address it will strip away all the bullshit on those recipe websites and just give you the ingredients and directions. Pretty neat
Sushi for last 5 of 6 meals and restocking on ingredients tonight. It is an addiction. Going to make rainbow roll, shrimp tempura roll, and caterpillar roll tonight along with getting stuff for chirashi bowls this weekend.
I like reading how a weeknight one pot meal reconnects the author with her long gone grandparents though
thank you. Nailing the rice and a sharp knife make all the difference in the world. simple recipe: -Rinse 2 cups rice. -Add 2 cups water to rice and bring to boil. -Stir, shut off heat. Place on lid and set timer for 18 minutes. -Put 1/4c rice vinegar, 4tsp sugar, 1tsp sea salt in small pot and heat, dissolving grains. -Place rice in large metal mixing bowl and pour in the vinegar solution and fold it into rice. Then spread rice along walls, careful not to smash. Cover with damp towel and place in frig to bring to room temp. -keep stored in frig with damp cloth on top when not using.
The spreading along bowl walls and into frig is a hack to have rice ready quickly to use if making just before sushi.
I use a small 1.5qt ss all-clad pot as I don’t have a rice cooker. It is perfect size for 2c recipe as you can kill heat right when boil occurs, lid it and then not worry about overcooking so long as you set your timer to take lid off. Might get one.
I was just at a party where someone made a dish using only the blog (because they don't cook often or at all and didn't know the actual recipe was at the bottom of the post). Just horrendous white chicken chili.
Picked some carrots from my garden today so kinda built a meal around that. Duck breast with raspberry balsamic reduction, bacon balsamic brussels and butter herb carrots.
Not pretty but tasty: On Keto, so marinated some pork in some chili and garlic paste, soy sauce, no carb hot red curry paste, some swerve (no sugar for me…), little bit of gochunang, garlic, Five spice, and pork fat. pressure cooked the pork, then roasted it to get some charred edges on the pork before returning it to the pressure cooking liquid (the marinade, chicken broth, apple cider vinegar and bourbon). Added mushrooms and chard. And shredded the pork into the soup/stew