me too, its dangerous because its calorie dense and easy to overeat. I'll sprinkle small amounts on a bowl of strawberries or bananas and its a tasty mix

Good thing about being lazy and forgetful these days is that if I give myself a small serving in a bowl and then put the container on the top shelf, out of site, I'm usually too lazy and/or forgetful to go get a refill

spouse has a friend with blueberry plants who's more than happy to give lots of fruit away, and yim's frozen banana ice cream reminded me of this thing we do:

spread fresh blueberries on a couple of cookie sheets in a single layer and put in the freezer. once they are frozen you can transfer them into a freezer bag for longer storage...the trick is to freeze them while separated so they don't stick.

when ready to eat fill a tall glass with the frozen berries and top off with milk or almond milk...we tend to prefer vanilla almond milk...and use an immersion blender to mix it all up. wallah/voila/presto you have blueberry ice cream you can eat with a spoon.

definitely would put honey on those bananas prior to dehydrating.

This all day!

Yin and BTC killing it with the granola and banana ice cream recipe.

Baked pumpkin cake donuts. Maple glazed were excellent.


Oatmeal raisin cookies

This looks tasty:



amoeba, show us how its done!

Yim,

That doesn’t need amoeba, anyone itt could make that. Looks good, and I dig the girl in the video!

I might make some of that sauce just by itself, it sounds really delicious.

No doubt, go for it and report back!

For some reason I thought of amoeba when I saw this and figured he'd do an especially nice presentation (& probably a twist or two on the recipe)

Bon Appétit are putting out a ton of good content at the moment. Even if I don't care too much abut the food they are doing, the presenters are all great, and it looks like an awesome place to work.

I've been very skeptical of these Bon Appetit videos ever since I saw one with their "pastry chef" who said she'd never tempered chocolate before. This would be roughly equivalent to a savory chef who'd never made chicken stock.

I'm curious about how people get hired to work in that kitchen, because they generally don't look or talk or move like professional cooks.

Krunic,

I agree, but still enjoy the videos.

It seems like there's a larger market now for people with culinary education who don't end up working in restaurants or catering, especially if they look good on video. I can't imagine any of the ChefSteps people putting in a 14 hour shift on the line.

BTC those donuts look fantastic. Also not an oatmeal cookie fan but yours look excellent, I’d pay $20 if one was in my table right now.

I’m sure it’s been asked before but do you have a baking background? Did your parents own a bakery or something?

Just a random recommendation - the oatmeal raisin cookie recipe in The Joy of Cooking is actually really good.

Zik,


Especially if you’re a kinda cute hipster chick.

Used leftover smoked prime rib from this afternoon to make au jus prime rib sandwiches. Sweated some onions with SNP, then cooked shaved prime rib in beef broth. Topped with sliced American and horseradish mayo on toasted sandwich rolls. Yum.

this is exactly what i come here for....curious how you made your au jus.
we've tried several different versions of jar bullion and other similar things but they all seem to turn out much too salty.
for what it's worth, deli roast beef quickly heated in a pan with a slice of sharp cheddar melted on top, served on a toasted sesame bun with some mayo and horseradish spread is a meal we eat at least once a week around here.

so fast and soooooo good.

Traveled to Detroit for a wedding last weekend and didn’t make it to Buddy’s so I decided to make Detroit style deep dish tonight.




Thanks for the guide kenji!

Shaft,

Looks great! Did you get a special Detroit pizza pan or use something else?

I sprung for the real deal that kenji recommended in his recipe. I figured since I'm from Detroit I should have all the tools to make it as authentic as possible if called upon.

I have made it before with a regular cake pan and I have to say that this pan performed much better, especially with the bottom crust. I did throw my baking steel on the bottom rack before I preheated the oven and put the pan on top of that during baking which probably helped.

After seeing the pics from Shaft am I the only one checking for Detroit style pizza in there area?

Back home in Western NY which has really crappy pizza we did have a few places that made square/“Sicilian” style pizza but nothing that looks as good as that.

If anyone makes the trek to Buffalo stick to wings, Teds hot dogs, subs, beef on weck, fried bologna sandwiches and skip the pizza.

The requirement for that crust is a semi-deep pan, LOTS of olive oil, and a decent dough.
I bet most places just skip on the LOTS of olive oil part, so it just doesn't taste as good

This is probably more common than you think. A lot of restaurants' dessert menu try to avoid finicky stuff that involves tempering and chocolatiers are considered specialists.

There are also more and more pastry chefs working in what amounts to cafes and bakeries. In those places, anything that needs tempering is probably premade at a factory and the pastry chef just needs to plate.

Which makes a lot of sense. If you think about it, machines with precise temperature and timing control are probably better at making/tempering chocolate than humans unless you're trying to produce an unique piece.


I remember looking into America's test kitchen staff and food network people and it's like 50/50 former line cooks and professionally trained cooking people (like culinary history graduate degree (I didn't know that was a thing either), personal chefs with cooking school).

I think a big part of it is test kitchen staff is a self selecting bunch so even former line cooks don't want to cook like line cooks.

Corned beef hash for breakfast.

chicken thighs are my go to for quick and easy.

get four skin-on bone-in chicken thigh. dry with paper towels, trim excess skin, and add salt and pepper.

heat vegetable oil in skillet on medium high until just smoking. add thighs skin-side down, cook 5 to 6 minutes until crispy. cook three minutes other side then flip back skin side down.

put skillet in 450 degree oven 10-12 minutes until they are 175 degrees.