Cooking a Good Everything Else
10-27-2016
, 12:20 AM
10-29-2016
, 12:21 AM
About a 10lb pork shoulder for my homecoming tailgate
Rubbed it down with my normal rub of salt and pepper, paprika, chili powder, garlic powder, cayenne powder, sugar, and cinnamon. I also added some pumpkin pie spice because Yolo and I wanted to get seasonal with it.
I cooked it in a pan with about half a cup of apple cider vinegar and a sliced green apple. 225 for a little over 12 hrs.
Pretty goddamn pleased. Juicy and flavorful.
Rubbed it down with my normal rub of salt and pepper, paprika, chili powder, garlic powder, cayenne powder, sugar, and cinnamon. I also added some pumpkin pie spice because Yolo and I wanted to get seasonal with it.
I cooked it in a pan with about half a cup of apple cider vinegar and a sliced green apple. 225 for a little over 12 hrs.
Pretty goddamn pleased. Juicy and flavorful.
10-30-2016
, 06:57 PM
11-01-2016
, 08:55 PM
House cured lox mousse, lentil flour pizelle with everything bagel spice, cucumber.
Caramelized onion frittata with balsamic reduction and three cheeses.
Caramelized onion frittata with balsamic reduction and three cheeses.
11-02-2016
, 08:50 PM
11-02-2016
, 10:43 PM
I also picked up a pack of the pork belly strips.
These were sous vide for 22 hours and then crisped up in the cast iron skillet.
Also made my first ever brisket that wasn't done in a smoker which turned out pretty good. Not nearly as good as smoked brisket, but tasty nonetheless. Dry rubbed and tossed in the oven at 350 for one hour in a roasting pan with beef stock and water on the bottom, then covered with foil and cooked at 300 til 185 internal.
11-03-2016
, 03:41 PM
Quote:
About a 10lb pork shoulder for my homecoming tailgate
Rubbed it down with my normal rub of salt and pepper, paprika, chili powder, garlic powder, cayenne powder, sugar, and cinnamon. I also added some pumpkin pie spice because Yolo and I wanted to get seasonal with it.
I cooked it in a pan with about half a cup of apple cider vinegar and a sliced green apple. 225 for a little over 12 hrs.
Pretty goddamn pleased. Juicy and flavorful.
Rubbed it down with my normal rub of salt and pepper, paprika, chili powder, garlic powder, cayenne powder, sugar, and cinnamon. I also added some pumpkin pie spice because Yolo and I wanted to get seasonal with it.
I cooked it in a pan with about half a cup of apple cider vinegar and a sliced green apple. 225 for a little over 12 hrs.
Pretty goddamn pleased. Juicy and flavorful.
This looks fantastic. Might bring something like this to my upcoming friendsgiving.
11-05-2016
, 01:17 AM
11-05-2016
, 01:16 PM
Quote:
So I kind of want feedback. I'm working on a concept for a Nashville hot chicken place in Vegas using the chefsteps fried chicken method. I'm developing a menu right now that leads to fairly high margins and only a few items that make it seem like there's a decent amount of variety but making each item is really easy. Right now there will literally be 3 things served: Chicken with a sauce of your choice (working on spice and oil based sauces from different cuisines around the world, so you can go with classic Nashville cayenne or do an Indian garam masala based sauce or maybe a middle eastern za'atar sauce, etc, all of them spicy), fries/sweet potato fries, and biscuits (thinking about Alton Brown fried biscuits so I literally only need a deep fryer to cook everything).
I really want to bounce ideas off people. I'm curious what people think of the small menu and the different sauces idea. I made a bunch of the nashville hot chicken on monday for labor day and it turned out extremely good. Possible potential?
I really want to bounce ideas off people. I'm curious what people think of the small menu and the different sauces idea. I made a bunch of the nashville hot chicken on monday for labor day and it turned out extremely good. Possible potential?
Gobbo, not sure if this might be of interest to you, but saw this e-series while looking at recipes this morning - guess it's a little bit different
Restaurant Roots: Deuki Hong's Fried Chicken Dreams
http://www.foodandwine.com/chefs/res...low_twitter_fw
PS. Lots of amazing pics lately - everything looks so good, yum!!
11-05-2016
, 01:20 PM
Quote:
I'm with you, I like meat but do see valid issues with industrial farming as well as feeling a little hypocritical as an animal lover. I doubt I would eat as much meat if I had to kill it myself. Anyway, dont mean to derail the thread, I just heard about that burger and found the process pretty fascinating.
The guy who invented it has raised over 100 million from silicone valley to finance his efforts for alternative protein sources.
Since this is his first product, you could say this is a 100 million+ dollar burger
Here's a great (but long) article on how he left Stanford to create a vegetable burger that could rival and hopefully one day surpass a meat based burger:
The Biography of a Plant-Based Burger
The guy who invented it has raised over 100 million from silicone valley to finance his efforts for alternative protein sources.
Since this is his first product, you could say this is a 100 million+ dollar burger
Here's a great (but long) article on how he left Stanford to create a vegetable burger that could rival and hopefully one day surpass a meat based burger:
The Biography of a Plant-Based Burger
Quote:
Its amazing what people can come up with, I cant wait to try it. I found the article because I was going to try to come up with a good veggie burger and I was searching the internet for ideas and recipes. After finding this, I pretty much lost all motivation as I dont stand a chance of competing with their efforts
He liked them!Serious Eats: We Taste the Vegan "Impossible" and "Beyond" Burgers
http://www.seriouseats.com/2016/10/b...campaign=oct16
(Saw something somewhere else about the research/development of other burger being funded by one of the Google founders?)
11-05-2016
, 01:24 PM
Quote:
Also, yimyammer - looks like Kenji was eager to try the burgers out as well He liked them!
(Saw something somewhere else about the research/development of other burger being funded by one of the Google founders?)
He liked them!Serious Eats: We Taste the Vegan "Impossible" and "Beyond" Burgers
http://www.seriouseats.com/2016/10/b...campaign=oct16
(Saw something somewhere else about the research/development of other burger being funded by one of the Google founders?)
I've never heard of "Beyond Burgers", who knew there was a non meat burger war going on.
11-06-2016
, 09:45 AM
