The brown crisp on edges of sunny side eggs is necessary...

I demand this recipe immediately good sir!

That's not what he is saying. There is a great pepin video on omelettes. He demonstrates both the techniques for country style and french omelettes. He says both ways are fine just different.

This is video #2 that ignited my interest in cooking. First one was the gordon ramsay crispy salmon video.

cool video, thanks for sharing Gobbo, couldn't really stop myself from thinking this the whole way through though:

https://www.youtube.com/watch?v=35IG66H7vLE

That Pepin video was also pretty formative for me. That and a childhood of Pasquale, Yan Can Cook and the casual (and brilliantly informative) nature of Mario Batalli. Iron Chef Japan asploded my mind, too.

Yeah, i had to insta pull up the Pepin video before i made my "country style" joke, to make sure i had it right and was making Jacques proud!

What is the difference between a "plain omelette" and scrambled eggs?

Made a venison and black bean chili this weekend. Started with 2 quarts of beef stock.



Reconstituted some guajillo and ancho chiles, pureed with some chipotles in adobo and ran it through a sieve.



Got the beans going in the stock, puree and some coffee while I seared off 3 pounds of seasoned venison stew meat in the rendered fat from the stock.



Cooked up some onion, garlic, cumin and coriander in the same pan, then deglazed with bourbon, and poured more bourbon in the pot too, because bourbon. I also drank some bourbon.

Let that go for an hour or so, then seared 2 pounds of ground venison and chucked that in the pot. I kept it in ginormous burger form so I could get some good browning without overcooking most of it.



Then I deglazed again with MOAR bourbon.



Let the whole thing simmer away for another hour or so while I tasted and doctored, adding vinegar, soy, more ancho chiles, some allspice and probably a couple other things I can't remember.



And then after all that work, the lighting for the plated shot made it look like I had a bowl of blueberry pie filling. Oops. Tasted pretty damn good tho.

'Bout $3.50.

points off for not finishing off with some bourbon as well.

https://www.youtube.com/watch?v=t8y-6rLvI5E



eta: why is my embedding not working?

just put the characters after the "=" in the address inside the youtube tags.

Yeah don't put the whole url in, just use the youtube ID.

Thanks guys; been awhile since I embedded anything.

Just continuing the Bourbon tip:

Here's a buffalo chicken pizza I made a few days ago with my new baking steel. Franks Red Hot Buffalo for the sauce, then bacon, chicken, and red onions. Half the toppings are covered by cheese, so don't think I skimped.

The light in my kitchen must mess with my phone's camera, this has a weird color to it, look at the next pic for a more accurate color. I use my old pizza stone for a cutting base. Here it is after 7.5 minutes in the oven:






I added a couple tablespoons of Vital Wheat Gluten to this last batch of dough and it really seemed to help in the spring around the crust area, I actually ate all the crust for once, the garlic butter for dipping didn't hurt:





Disregard that weird yellowish color in this pic. Perfect bottom crust in my opinion:



Overall very happy with the new baking steel.

Question: I've been searching around the internet and I came across someone saying how they put a pizza stone upside down one rack above the baking steel to radiate heat for the top. Anyone try this? I'm going to try it on my next pizza. Lately I've been turning the oven to broil half way through, but hopefully this might solve that problem.

Here's the last buffalo chicken pizza I made, which I did not add gluten, to show you guys the difference in spring:




And while I'm at it, here's a different pizza (with gluten added). I made the Modernist Cuisine at home pressure cooked pineapple marinara for the sauce. I don't normally like red sauces, but it was pretty good:




Here's me watching a Trooper97 video eating my pizza. Got to give a shout out to a fellow pizza lover.
More crust porn, haha:

Made an acorn squash risotto



Wasn't too difficult (numbers approximate, this is from memory):

- Roasted an acorn squash in olive oil, salt & pepper for about 30 minutes, scooped out inside & chopped when done

- cooked onion & spices in pot for a few minutes, added risotto, brought to a boil, then simmered for 15 minutes

- Stirred in squash, salt, pepper, butter, and a little bit of cheese

- Topped with cooked sage

I originally under-salted and it came out rather bland, a second dose of salt corrected the issue.

Planning on making some type of cheese steak tonight, will post results if not a total mess.

I made Kenji's leg of lamb over the weekend, was pretty good. I used a little too much salt on its own, I had a small, half leg from the supermarket that might have been two pounds, but I think that makes it perfect for leftover sandwiches. So salty and good on some fresh out of the oven sourdough ciabatta

Scrambled eggs have a splash of milk added.

I'm about to make a ham and spring onion omelette in a few mins (country style) as Snipe's looked so delicious.

That chilli looks amazing zikzak!

Springy pizzas look pretty tasty too

Boston,

Scrambled eggs can have milk added, but it's definitely not needed, and IMO the best scrambled eggs don't use any milk.

The difference between scrambled eggs and a plain omelette is that the scrambled eggs are scrambled.

Benny those pizzas look amazing! One thing I don't do is bake at all save one apple pie and a handful of buttermilk biscuits ~5 years ago. Those pizzas are impressive.

I also decided my new Kono wasn't sharp enough this weekend and bit the bullet and hit the stones. The good news is that you can shave with it now (literally). The bad news is that there are some minor scuffs despite how careful I was with the slurry. Oh well, it's like white salt marks on stainless - they don't hurt anything, but irritating nonetheless

Bunch of things I've cooked in the past few months

Crayfish and shrimp eggs benedict



Pork belly



Pork belly with a savoury caramel sauce over chipotle corn puree and grilled leeks



Spanish potato omelette



Sous vide yellow tail over asparagus puree, asparagus, grilled mushroom, crispy parma, and
sous vide egg yolk



Rack of lamb





Rack of lamb over romesco sauce



Sous vide short ribs, mushroom risotto, red wine sauce



Beef tartar

Holy **** mrw, that looks fantastic ... jelly.

Post more pls