nice mia

kenji just posted one he made a couple days ago

I must be in the minority b/c I don't like burnt cheese.

Mia's looks better than kenji's but I prob wouldn't eat either.

I don't think kenjis cheese is that burnt, just a sauce/cheese combo color

Gonna be tough to burn the cheese on that because it's under the sauce. The grated Romano on top soaks up the sauce and pepperoni fat; that's why it's that color. Kenji's pepperoni is def crispier than mine though.

Ahh.

It looks like burnt cheese to me.

Guess I'll add that I also don't like cheese under the sauce.

In other pizza news, they apparently have frozen Gino's East (chicago pizza) at Glazier's in Vegas. Was really fantastic.

Yeah that pizza looks incredible, too bad it's well above the level I am willing to commit to make something at home.

GOAT pepperoni for homemade pizza

I ordered bacon and pepperoni from Vermont Smoke & Cure recently. Their pepperoni is the ****.

yep, VS&C pepperoni is actually one of my go to gift requests. I find I don't need things and getting gifts makes me feel a little guilty. But if someone insists, I'm happy to ask for a 6 pack of pepperoni these days

Jl,

I'm cracking up thinking about that. I'm sure it's way more normal than this, but this is what I'm picturing:

What can I bring / what can I get you?
Thanks, but nothing necessary!
Ok well, whatever jl I insist on getting you something, I have a nice bottle of wine I'll bring you
No no, wait, check your phone I just texted you a link to a 6-pack of a very specific variety of specialty pepperoni, get that!

El D,

My entire family is back on the east coast and around xmas or my birthday when they ask me for gifts im always at a loss. VS&C has a website that they can order from and ship to me, so that's easy. I also ask for coffee from various roasters that they can order and ship. I used to ask them not to buy stuff, but inevitably I'd get socks or shirts, so asking for pepperoni is way better.

I didn't mean when people come over my apt and want to bring something lol.

Anyway, also made the pizza lab sicilian - my version looks meh but tastes great. I especially liked the 20-30 minute punchy sauce and will use that for garlic knots and stromboli in the future.

JL you're a sucker for bread recipes. Looks good though. Maybe a few minutes longer in the oven?

yeah, probably could have used it. I was already 50% over cooking time so I figured I shouldn't push my luck. Color on the bottom is great, just around the edges look undercooked but my tastebuds can't tell

Dipping my toe in spherification, first result is balsamic vinegar caviar with this caprese salad

Did you use agar or an alginate bath?

Agar, then dropped through a tall glass of very cold olive oil. It was surprisingly easy!

I saw that, I was thinking of doing that. How did you drop the agar in?

I weighed it on a jewelers scale then just added it in to the cold balsamic in a saucepan before bringing it up to a boil. I followed this recipe

http://www.molecularrecipes.com/geli...inegar-pearls/

Sorry just saw this:


140 in the sous vide

Rested for aboir 15 min

Grill as hot as it gets which was around 500-550.

Was on the grill for maybe 10-15 with the lid open and lots of rolling. Really just wanted to get marks and color.





Thanks!

Chef's Table S2 coming to Netflix, featuring Grant Achatz, among others

Picked up a corned beef to make a dinner with, but really to eat the next day.

First cooked it in the crockpot on high for 5-6 hours with pretty typical crockpot accompaniments for spices and liquids along with onions and multi colored fingerling potatoes.

After it was done I removed corned beef and potatoes and onions and put in oven at 290 to dry it out a bit and continue cooking a bit, then finally put the oven on broil and roasted the top briefly.



The juices from the slow cooker I blended and added to a mixture of wheat flour, chicken stock, and a good mustard. Cooked it together and then reduced it for about an hour to make a mustard sauce.



Plated the potatoes and onions and sliced the brisket over it.



But then, it was time for the main event today!

Hand shredded the remaining brisket and smashed the potatoes to make hash.



Poached eggs and used Kenjis hollandaise recipie with one change being to add some of the mustard sauce.



More pics

Larry,

**** yeah!

Looks great.

I'd destroy that hash and egg dish.

Why didn't you post this before I went to the store? I just got back home and now I need to go back to the store to get everything so I can make it this weekend.

Corned beef hash with poached eggs may be one of the best dishes of all time. Well done. I would make the potatoes charred as ****, but well done.