Red,

Blue obv. And some red onion.

Key miss in my part, esp since I had some red onion on hand.

Saw some ground organic bison on sale so bought a pound of that a pound of good lamb and made Gordon Ramsay's Shepherd's Pie. Minus all the Parmesan in the potatoes. Turned out pretty tasty. Will make for great lunch this week.

As gardemanger at a "fine-dine" hotel for 200 people as I turned my passion for food into my job

Awesome, keep the pics coming!

Yim,

How’d that 27o knife rec work out?

Seems decent for 19 bucks, its pretty sharp, got dull and then I used the steel to get it sharp again. It feels good in my hand despite being smaller than the Dexter 10 inch I've gotten accustomed to









only cost 19 bucks so probably worth it

As you can see, it doesnt have a finish like these knives:

Bah!

I had to look up what that is, I'd never heard that term before! That sounds really cool, how do you like it?

Googling "gardemanger" led me down a 45-minute Wikipedia rabbit hole mostly having to do with the French Revolution.

Due to certain circumstances I am stuck with about 70 cherry tomatoes. Any ideas on what to do with em? I guess make some salsa type stuff? Already used a bunch for this Food Wishes recipe:

https://www.youtube.com/watch?v=SIUjqUiCuok

I too went straight to google for "gardemanger". You learn something new everyday.

Made the Serious Eats 36 hour all pork belly porchetta for Christmas. The rest of the meal was pretty simple to make it a stress free dinner.

Kids made a simple appetizer:


The first step was cutting the 16 lbs of pork belly into two pieces, one large piece that was going to be two rolls of Porchetta and a bonus piece that I am going to make pork belly tacos with later.



Then added fennel seeds, garlic, lemon zest, sage, thyme, and. rosemary.



The two rolls sealed and ready to semi-cure in the fridge for three days. The skin is covered with a 3:1 rub of salt and baking powder.



No pictures of it in the pot/sous Vide. I used the stove and two anovas to warm the 8 gallon pot. Forgot to throw in early enough for 36 hours. So heated water to 170 held it there for 45 minutes then let it free fall to 150.

Ready for the fry on the grill and frying.


The final product. I only did 3 minutes a side as it looked done, but the skin was not as crispy as when I used the oven. So it could probably have done 5 minutes as the core was only 115 at the end.




Christmas Dinner. I reheated the gelatin broth to serve over smashed potatoes. I made a simple citrus salad as well. Topped the porchetta with salsa verde of parsley, lemon juice, vinegar, capers, and anchovies.



Enjoyed with a citrus forward NEIPA fresh from the brewery.



Bonus: Sous Vide Pork Belly for Tacos tonight.




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I've made this recipe before for bake ziti with charred tomatoes:

https://food52.com/blog/20275-one-po...t-iron-skillet

You cook the cherry tomatoes on high heat until they burst and get a bit charred. Pretty tasty and simple.

I thought this was good:

Fast and Easy Pasta With Blistered Cherry Tomato Sauce Recipe

there's a video at the link too but I cant figure out how to post it here

How'd this taste, it looks tedious and Im wondering if its worth the effort

Got an Anova for Christmas and am going to to try sous vide a NY strip for the first time tonight. This may be a dumb question, but is there a way to cook multiple dishes SV at once? For example, make Kenji's SV carrot recipe @ 183 for ~hour, then turn the temp down to 129 for the steak for another hour or so, leaving the carrots in the bath to keep warm.

Porchetta looks fantastic.

RE: Garde manger, one of my 6 or so attempted college experiences was culinary school. Lasted a good 3 months. They bang on the Escoffier brigade system so hard in those months that I’ll never get those French names out of my head.

Re: Tomatoes, my friend makes a bunch of this every year and gives it out as Christmas gifts. Fantastic stuff. I like to pair it with some goat cheese.

http://www.seriouseats.com/recipes/2...am-recipe.html

lactic: Looks excellent. Porchetta is so delicious.

did: I love just sautéing cherry tomatoes, very simple and delicious.

That should be fine, but 129 isn't very warm for a veg dish. Maybe crank it back up to 145-ish while you're finishing the sear on the steak and letting it rest.

iirc you pan sear the carrots after the sv, so leaving them at 129 and then searing theyll probably be hot enough.

Thought of this post while eating at the in law's today. Having "hot pot" where it's this domed electric griddle. Meat cooks in the middle and there is this moat around the edge that you fill with broth, veggies and catches the meat juice to make your soup.
Sorry, probably a totally standard device to you guys but was somewhat new to me when I moved to Thailand. Before that I only knew shabu shabu.
Anyways, everyone is just taking their chopsticks and loading up the grill with raw poultry and then using the same chopsticks to feed themselves. I grab an extra set of chopsticks and use it to place my raw meat on the griddle and keep another set to eat with.
The family totally knows what I'm doing and why I'm doing it and just smirks and I feel a little dumb because I know they've been eating this way for 30+ years with no problem but I just cannot bring myself to do it...


On a better note, I did smoked chicken thighs for the family on xmas (and pulled pork) and they said it was the best chicken they've ever had and now have plans to come back on for NYE.

Anyone that is into bbq I highly recommend the meathead book. Did both his Memphis bbq sauce and Carolina gold and they were excellent.
Kenji wrote the fwd for the book which gave it instant cred to me.

Making bone broth out of bones that came from 14 day dry age. Forgot to take pictures but pretty simple, roast the bones for an hour, put veges, water and vinegar in slow cooker, low for a couple days. Since it's just a broth I didn't season, will let people do so on their own.

I personally like a small amount of MSG with the salt, but other people in my family avoid it like crazy.

Smells surprisingly funky TBH for 14 days.

OOT cooks,

Oven baby back ribs, slow roasted sweet potato, and serious eats coleslaw for college football playoffs:

Those look super delicious El D.