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01-20-2018 , 09:17 PM

#8976

Booker Wolfbox

Carpal \'Tunnel

Join Date: Aug 2012 Posts: 38,654

Quote:

Originally Posted by Bigdaddydvo

Taste?

Excellent. I'm sure it could be kenji'd up some, but just fine as is.

Quote

01-20-2018 , 09:27 PM

#8977

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,304

I’ve posted Kenji General Tso’s before but I really can’t recommend it enough:

Served with steamed Jasmine rice.

Quote

01-20-2018 , 09:37 PM

#8978

cs3

Carpal \'Tunnel

Join Date: Jun 2005 Posts: 13,677

want!

Quote

01-20-2018 , 11:40 PM

#8979

Labax

veteran

Join Date: Jan 2015 Posts: 2,164

I really should stay away from this thread when hungry.

Also five guys is just ridiculously expensive, 75 dollars and sharing fries sounds about right...

Sent from my iPhone using Tapatalk

Quote

01-21-2018 , 03:10 AM

#8980

grando1.0

Carpal \'Tunnel

Join Date: May 2012 Posts: 17,111

The Kenji general tsos looks ridiculous

Quote

01-21-2018 , 06:56 AM

#8981

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,304

Quote:

Originally Posted by Labax

I really should stay away from this thread when hungry.

Also five guys is just ridiculously expensive, 75 dollars and sharing fries sounds about right...

Sent from my iPhone using Tapatalk

Sorry if I wasn’t clear—this was at Shake Shack.

Quote

01-21-2018 , 12:28 PM

#8982

amoeba

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 20,431

Bddv, I am glad you didn't trim your lamb because the best part is that piece underneath the thin layer of melty fat above the eye. I imagine that's the cap of the rib but I am not sure.

Quote

01-21-2018 , 12:33 PM

#8983

Labax

veteran

Join Date: Jan 2015 Posts: 2,164

Quote:

Originally Posted by Bigdaddydvo

Sorry if I wasn’t clear—this was at Shake Shack.

Ah Kk mb, shake shack is still v expensive too ofc

Sent from my iPhone using Tapatalk

Quote

01-21-2018 , 03:25 PM

#8984

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,304

So I just ordered Kenji’s #1 recommended outdoor pizza oven, the Roccbox. If you order by midnight UK tonight with promo code FREESHIPJAN, you can save on the $50 shipping.

Excited about posting some Neapolitan pizzas soon!

Quote

01-21-2018 , 06:51 PM

#8985

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

Kenji is such a beast, he leaves ATK and builds seriouseats.com from scratch which is now regarded as beyond reproach in this thread, and his recommendations for gear and technique are adopted wholesale.

Meanwhile Chris Kimball loses control of ATK and gets himself fired.

Quote

01-21-2018 , 06:58 PM

#8986

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Jack,

Of course your main point is totally correct, but FYI serious Eats wasn’t started by kenji, he’s just their most famous writer.

Kinda surprised he hasn’t branched out on his own, though I guess it’s a great platform for all his other ventures. And he prob has a pretty good deal with serious Eats now.

Quote

01-21-2018 , 06:59 PM

#8987

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,784

Quote:

Originally Posted by Bigdaddydvo

curious to see the results. here's a throwback to the pizzas from a $300 uuni from a few years ago. it's still pretty heavy in our food rotation.

Quote:

Originally Posted by REDeYeS88

got the uuni pizza oven a few days ago. these are from tonight.

Quote:

Originally Posted by REDeYeS88

uuni pizzas from the past couple of nights. top from last night, bottom from tonight.

the meat bomb looking one has homemade red sauce, fresh grated mozzarella, genoa salami, natural casing pepperoni, red bell pepper, red onion, pepperoncini, mushroom, and red chili flakes

the other one has homemade red sauce, feta, prosciutto, kalamata olives, red bell pepper, artichoke hearts, pepperoncini, and red chili flakes with a very little bit of red onion.

the oblong pizzas in the second pic are from tonight and are intentional, and ultimately better for this particular oven to allow for an evenly cooked crust. smoked flavor is fantastic.

Quote

01-21-2018 , 07:05 PM

#8988

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

Quote:

Originally Posted by El Diablo

I didn’t know that, thanks.

Is The Food Lab a seriouseats property?

Quote

01-21-2018 , 08:01 PM

#8989

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,304

Quote:

Originally Posted by REDeYeS88

curious to see the results. here's a throwback to the pizzas from a $300 uuni from a few years ago. it's still pretty heavy in our food rotation.

Thanks for posting these; I can’t wait to try.

Have you fired up a steak in your Uuni yet?

Quote

01-21-2018 , 08:53 PM

#8990

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,215

Quote:

Originally Posted by grando1.0

The Kenji general tsos looks ridiculous

+1000

Quote

01-21-2018 , 08:59 PM

#8991

zikzak

Carpal \'Tunnel

Join Date: Jul 2009 Posts: 22,198

Quote:

Originally Posted by El Diablo

I thought he was heavily involved in a restaurant project aorn.

Quote

01-21-2018 , 09:10 PM

#8992

econophile

Carpal \'Tunnel

Join Date: Jul 2005 Posts: 11,319

seared scallops with potato, celery root and leek puree

Quote

01-21-2018 , 10:06 PM

#8993

amoeba

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 20,431

Very nice, econophile. Great sear on the scallops.

As to Kenji, i think he's in the process of opening a beer/sausage hall.

It doesnt surprise me that he's had the success he has had, dude is super smart and passionate about food.

Quote

01-22-2018 , 01:55 AM

#8994

JoltinJake

Pooh-Bah

Join Date: May 2004 Posts: 5,236

Man, I can't wait to have a yard so I can get a pizza oven. They seem like so much fun.

+1 to home made smash burgers. They were one of the first things I tried when I started learning to cook a few months ago and it was a great confidence builder to be able to make something better than any burger place I go to.

Quote

01-22-2018 , 03:11 AM

#8995

Costanza

old hand

Join Date: Aug 2004 Posts: 1,353

Chicken and smoked sausage gumbo

I've made this a few time before. It came out much better than on previous attempts (which were also good). I paid a lot more attention to skimming stuff off as it cooked.

Looking for input if there are any gumbo experts about: I think I could have skimmed the stock/soup continuously for the entire 6 hours it cooked. Also, I ended up taking I'd guess about 1 1/2 cups of "impurities" out of the soup during the process this time. Maybe I didn't trim enough fat off the chicken?

Quote

01-22-2018 , 12:25 PM

#8996

amoeba

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 20,431

Not a gumbo expert by any stretch but looks fine to me.

The fat removal and skimming of your broth should probably be done prior to starting the gumbo.

The only complaint i could have for the bowl in question is that the rice looks a bit mushy and what I would surmise to be Uncle Ben's.

Quote

01-22-2018 , 08:18 PM

#8997

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,784

Quote:

Originally Posted by Bigdaddydvo

Thanks for posting these; I can’t wait to try.

Have you fired up a steak in your Uuni yet?

not yet, but then again when it comes to cooking steak i'm a novice at best. i'm more than familiar with the good steak thread, and i've seen great results online using the uuni, but haven't yet given it a shot.

here's one of the videos i've seen:

are you thinking you'll make your own dough and/or sauce, or start with something premade?

here are some simple recipes we found useful if you're interested in making your own. of course we've found ways to modify them to our taste, but i'll leave that up to you.
http://recipes.uuni.net/classic-pizza-dough-recipe/
http://recipes.uuni.net/classic-pizza-sauce-recipe/

uuni does do a pretty good job of posting recipes in their blog for the oven (and not just for pizza).
http://recipes.uuni.net/category/recipe/

Last edited by REDeYeS00; 01-22-2018 at 08:28 PM.

Quote

01-23-2018 , 12:42 AM

#8998

onedollaratatime

old hand

Join Date: May 2013 Posts: 1,712

Quote:

Originally Posted by KJS

Made some Serious Eats short ribs in the oven all afternoon yesterday. No pics but would recommend.

Made this tonight. It was very good. One thing that could improve it is if the sauce was thicker. Will make again and maybe add some corn starch or flour to thicken the sauce

Quote

01-23-2018 , 11:31 PM

#8999

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,127

Quote:

Originally Posted by zikzak

I thought he was heavily involved in a restaurant project aorn.

The restaurant is to be named Wursthall, and is German/beerhall in theme. He is also working on volume 2 of his book.

I think the restaurant is in San Mateo CA.

Quote

01-23-2018 , 11:48 PM

#9000

Costanza

old hand

Join Date: Aug 2004 Posts: 1,353

Quote:

Originally Posted by amoeba

the rice looks a bit mushy and what I would surmise to be Uncle Ben's.

Regular rice made in a pot on the stovetop.

I don't cook rice often and am rarely happy with it when I do. Would a rice cooker make a big difference? I've thought about getting an Instapot also, partly because I've heard they're great for making rice.

Quote

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