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02-25-2018 , 06:12 PM

#9426

riddle777

adept

Join Date: Sep 2010 Posts: 708

I did Kenjis In N Out burger recipe today. Unreal good. I should have made the patties bigger and the pickles smaller, but it tasted amazing.

Sent from my iPhone using Tapatalk

Quote

02-25-2018 , 09:16 PM

#9427

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,771

riddle: flip the beef to pickle ratio and you have yourself a winner.

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02-25-2018 , 09:44 PM

#9428

zikzak

Carpal \'Tunnel

Join Date: Jul 2009 Posts: 22,199

I guess this is the bread thread now, too? Baguettes de campagne:

Totally not a staged photo at all! This is exactly how normal people eat and store bread!

170% pate fermentee
80% bread flour
10% whole wheat flour
10% whole grain rye flour
68% hydration

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02-25-2018 , 09:58 PM

#9429

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,771

zik: i want to know more about that butter!
country of origin?
salted or not salted?
refrigerated or room temp when spread on the bread?

oh, and your percentages add up to 338%. is their a conversion factor i'm missing or is your kitchen in a tropical rain forest?

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02-25-2018 , 10:14 PM

#9430

zikzak

Carpal \'Tunnel

Join Date: Jul 2009 Posts: 22,199

The butter was USA#1 store brand, unsalted, kinda old, and a bit funky. I should probably start buying salted butter if I'm going to keep it around that long. I took it out of the fridge a couple hours prior for maximum smear effect.

It adds up to 338% because my bread is just that awesome.

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02-25-2018 , 10:17 PM

#9431

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,771

if you're going to put 338% effort in to your bread, shouldn't you put at least the same amount of effort in to your butter?

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02-25-2018 , 10:35 PM

#9432

zikzak

Carpal \'Tunnel

Join Date: Jul 2009 Posts: 22,199

We need a butter churning prop bet.

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02-25-2018 , 10:38 PM

#9433

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,213

Quote:

Originally Posted by txdome

https://www.valentinastexmexbbq.com/

One of the better spots in Austin.

damn, that place looks great

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02-25-2018 , 10:44 PM

#9434

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,213

man, they eat good at btc's house

I'd like to eat at a dinner party hosted by amoeba and btc, or a perhaps a restaurant

I see restaurant names that could trigger a lot of folks

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02-25-2018 , 10:45 PM

#9435

amoeba

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 20,431

Quote:

Originally Posted by JackInDaCrak

Elite, I love h mart but it is over half an hour from my house so I don’t go often. I like their pre-marinated kalbi and bulgogi and even though I’m fully into Asian food the full selection of Korean accompaniments there is way over the head of a round eye like me.

From the prepared ban-chan aisle I usually get the dried marinated squid strips in chili sauce and the fried anchovies and sometimes the seaweed salad.

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02-25-2018 , 10:54 PM

#9436

Rexx14

Carpal \'Tunnel

Join Date: Mar 2013 Posts: 7,215

BTC,

As you are new I thought I'd let you know there is a bread making thread. Personally I don't care where you post your bread but another active cooking thread would be nice.

https://forumserver.twoplustwo.com/3...ighlight=bread

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02-25-2018 , 11:12 PM

#9437

amoeba

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 20,431

Foil keeps the fridge flavor out of butter the best. My go to standard butter is kerrygold, which I typically keep in the original foil wrapper then placed in another small tupperware.

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02-26-2018 , 02:15 AM

#9438

KJS

Pooh-Bah

Join Date: Sep 2002 Posts: 5,109

Entertaining a niece from Santa Fe via Pittsburgh so we made pierogi tonight. Same ones we sold at our bar (RIP). Recipe is https://www.pdxmonthly.com/articles/...egend-and-lore

Dough pre-rest

Potato, onion, cheese filling:

Assembly

Parboil+ice bath

Final cook and plated. Non-traditional salad accompaniment:

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02-26-2018 , 10:18 AM

#9439

btc

Challah Atcha

Join Date: Dec 2017 Posts: 2,576

Quote:

Originally Posted by KJS

Entertaining a niece from Santa Fe via Pittsburgh so we made pierogi tonight. Same ones we sold at our bar (RIP). Recipe is https://www.pdxmonthly.com/articles/...egend-and-lore

Dough pre-rest

Potato, onion, cheese filling:

Assembly

Parboil+ice bath

Final cook and plated. Non-traditional salad accompaniment:

Those look amazing. Freeze and ship me about 6 dozen of those please!

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02-26-2018 , 10:33 AM

#9440

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,213

Quote:

Originally Posted by btc

Those look amazing. Freeze and ship me about 6 dozen of those please!

+1

KJS, are you from Portland?

If so, thoughts on Portlandia? I've been binging it the last week and its cracking me up

Last edited by yimyammer; 02-26-2018 at 10:45 AM.

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02-26-2018 , 12:26 PM

#9441

KJS

Pooh-Bah

Join Date: Sep 2002 Posts: 5,109

Quote:

Originally Posted by yimyammer

+1

KJS, are you from Portland?

If so, thoughts on Portlandia? I've been binging it the last week and its cracking me up

Yes.

Know a few people involved in Portlandia. Good people but I never liked the show. Jokes just go on way too long. But a lot is pretty dead on.

Many people blame the show for rocketing real estate prices.

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02-26-2018 , 12:26 PM

#9442

KJS

Pooh-Bah

Join Date: Sep 2002 Posts: 5,109

Quote:

Originally Posted by btc

Those look amazing. Freeze and ship me about 6 dozen of those please!

When we had the bar we never froze any, they sold so fast. But I did throw one order in the freezer, pre parboil, to see how they react. Will try cooking them next week.

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02-26-2018 , 02:08 PM

#9443

Da_Nit

Carpal \'Tunnel

Join Date: Dec 2014 Posts: 9,383

Quote:

Originally Posted by yimyammer

+1

KJS, are you from Portland?

If so, thoughts on Portlandia? I've been binging it the last week and its cracking me up

+2 maybe the bar didn’t work but you could be an online pierogi making success story.

KJS either needs a whole thread to ask questions about living in Portland, moving from rust belt and running a bar, or I need a link.

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02-26-2018 , 03:52 PM

#9444

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,213

Quote:

Originally Posted by KJS

Some of the bits are slow and annoying but overall, I get several laughs per show

Have you ever been to Feast Portland? I've been wanting to go check it out but don't know if its worth the effort when there are so many great places to see in that area

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02-26-2018 , 04:29 PM

#9445

JL514

because i can

Join Date: Nov 2006 Posts: 9,820

Quote:

Originally Posted by REDeYeS88

if you're going to put 338% effort in to your bread, shouldn't you put at least the same amount of effort in to your butter?

Every time I go to france I buy 4kg of this butter and freeze it at home:
https://www.frenchclick.co.uk/p-377-...ette-250g.aspx

Actual sea salt crystals in butter is life changing

ETA: those pierogi look amazing.

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02-26-2018 , 06:19 PM

#9446

txdome

Carpal \'Tunnel

Join Date: Mar 2007 Posts: 17,928

I think they sell that butter at costco, or WF. It's not necessary to go to France to buy it. imo.

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02-26-2018 , 06:23 PM

#9447

btc

Challah Atcha

Join Date: Dec 2017 Posts: 2,576

Those pirogi's had me craving something old school with potato. Baked a no dough knish (Bronx style) for lunch with 1 potato, 1 egg, and a little chopped onion, garlic, salt, pepper, whole wheat flour.

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02-26-2018 , 06:31 PM

#9448

amoeba

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 20,431

Thats pretty damn nice, btc.

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02-26-2018 , 07:54 PM

#9449

samuri8

veteran

Join Date: Feb 2013 Posts: 2,061

Ratatouille is such a great movie...

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02-26-2018 , 09:13 PM

#9450

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,771

Quote:

Originally Posted by KJS

this pic is all you need to see to know the man cares about his food.
forget just smushing together the edges...this guy makes each one look like your grandma's thanksgiving pie crust.

Quote

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