Some competitive eating drinking and cooking itt recently

This is actually ridiculously easy, and has been done for decades. I actually have no idea how anyone who reads this thread, yet doesn't know how do do this, actually has the balls to question the concept first, before simply Googling it to see if somehow this is a thing that you just happened to not know about.

For me, the main reason to do a fish like salmon en papillote is ease of prep and cooking. Yes, you sacrifice searing, and everyone likes a bit of colour on their fish/chicken/beef/etc, but with this technique, you can make a dozen or more pouches, all with their bit of fish, some butter, some herbs, some white wine or lemon, and some veggies on top. You can have a big dinner party, put these all on a sheet pan or two, and they are all done at once. Everything is tender and juicy, and the presentation at the table is quite cool, everyone opens their little pouch at the same time, the scented steam rises in the room, and everyone has a smile on their face. Have I had better cooked fish? Definitely. However, if I am cooking for any more than 4 people, this is an excellent way to go.

Rep gonna rep!!

I'm not sure what the point of this post is, but if it is to pat yourself on the back you're a moron. Aluminum foil is almost the exact same method.

Tx,

It was a totally reasonable response to rep mocking the idea of utilizing the most standard and basic technique for that preparation.

rep is like a punk rock cook, with the iconoclastic DIY ethos.

Could also use a paper bag if the idea of parchment paper is upsetting to you.

first of all blow me.
secondly as diablo stated it is a very valid response.
rep mocked the very idea parchment paper could be used for an " en papilote". i was quite confused since i was sure it was the commonly used material so i googled it. turns out not only is it the most commonly used material but the whole technique is named after it.

you up to speed again buddy or do you need me to go slower?

i live in murica brah, where traditional methods take a backseat to personal convenience. way easier to use tinfoil cuz i only use parchment paper when im making BHO

if you'll take a deep breath and go re-read, you'll see i was asking questions for informational purposes. you can be all uptight and mad about it tho, doesnt bother me

and btw, im on the worst internet ever and usually multi-tabling while posting, thats why i dont simply use google

my initial concerns were leakage and poor forming of the "bag"

lol you guys are so uppity, look how mad you all are over a couple innocuous comments

@Mr. Diablo,

How do you make that butter poached dill salmon you posted earlier itt?
Does it go a little something like this? http://cavemomchronicles.com/butter-poached-salmon/

Rep,

You have kinda let the attitude and posting style from the tbab thread seep into this thread and now everyone is being curt and sassy with each other, and even gobbo is having cheap shots thrown at him.

Let's all just be friends and make some quality food!

fair enough larry, i'm capable of acting like an adult from time to time

Why did you quote my post? I said nothing of the merits of foil vs. parchment paper. And I don't care where you live.

And, I am American, if that matters.

To get this discussion back on track I still challenge you all to try adding sauteed onions to your grilled cheese:


Also, last night I made this Thai green curry: http://www.seriouseats.com/recipes/2...ken-curry.html

And it came out pretty delicious:

Seeing Kenji speak tomorrow, much excite.

that curry looks delicious but what happend to your rice.

Is the Kenji Food Lab book good for a somewhat beginner cook? I grill a lot, but that's pretty much it.

It's probably best for a beginner cook, although I have not read it. Most of the stuff on his website is pretty accessible to beginners. Outside of an Anova, he doesn't use much fancy equipment, and few recipes have involved difficult techniques. It's more about taking the time, and him having done the work so you know how to do it right.

There's a lot of good grilling stuff in the book too.

Thanks!

ok i might get laughed at since i ate 2/3 of it before having the presence of mind to snap a pic, but whatever, i'm gonna share a solid recipe/process for making a lobster roll because i dont know when i'm gonna make another one, and this is some legit fire. i'll just go step by step on how i did this one, i got the idea from mon ami gabi at hotel paris in las vegas-

the basics-

*bread
*lobster
*celery
*chives
*mayonnaise/yogurt
*lemon
*butter
*salt
*paprika

-start by dicing up some celery and some chives and hold to the side

-melt some butter (i used 2 tbsp) in a bowl/dish and clarify it if you desire- tilt the dish a bit while slowly skimming the top with a spoon to remove as much film (saturated fat) as you can/want, if you don't have a strainer or bag with a super small micron rating. this part isn't necessary tho.

-i bought two 6ish oz tails at harris teeter yesterday, and boiled them in the shell. 1 minute/oz is a good guideline, but if you watch the tails, they'll turn kind of a bright orangish/pinkish and start curling. once they stop curling, they're done. just watch and don't overcook them- if you cut into them and find that they're still raw in the middle, you can always drop them back into some boiling water for another 30 seconds or so.

-remove the tails from the shells and use a knife to cut into chunks that are as big or small as you desire. toss into a bowl.

-spoon in enough of your (clarified) butter to coat the exterior of the lobster chunks and stir

-add some mayonnaise, i used about 1 tbsp fwiw. stir. (next time, i'm going to experiment with substituting yogurt instead and see how that is)

-sprinkle in a small amount of salt, i think i used 3-4 shakes

-add in your diced celery and onions, and sprinkle in just enough paprika so that the mayonnaise begins to get a little bit of a pink/rosy tint when stirred

-spoon in a little bit more of your (clarified) butter if you like butter or think it's a bit too creamy from the mayo/yogurt

-squeeze in some lemon juice to taste and mix, i used about 1 tsp but start out light because too much is unfixable and you can always add more if there's not enough

-once it's all mixed together, chill it in the fridge for 20-30 mins

-for the bread, i used a package of unbaked oversized club rolls from harris teeter and baked one so that it was just brown/crispyish on the outside but still soft and doughy in the center. that bit of crunch makes a good texture contrast with the soft creamy lobster salad filling. i sliced it in half longways, buttered the inside, and made two open sandwiches/rolls out of it (one for my mom)-

Looking for an oven thermometer. I'm looking at this - Chef Alarm

It seems like they get good reviews and the probes aren't prone to melting like with $20 range thermometers, but not as expensive as the better ones.