Damn bruschetta looks tight.

Tomato come in different color blyat. Look the other posts. Modnik is red supremacist.

You don't waste heirloom tomatoes in bruschetta dumass.

Nyet bylat mod. Back in Stalingrad gopnik Hugo’s mom make bruschetta with tomatoes grown in empty lot of abandoned tank factory.

Use tomato correctly blyat. Heirloom not the problem, your red supremacy produces inferior result. Modnik using more water than tomato. Other variety much better character for such dish.

Slavic style is grenki, not this italian thing or avocado toast blyat.

Do not GIS grenki, unless you want to laugh at this gopnik. Then by all means do.

right, noob cook here

when I buy burgers pre-formed from the supermarket, I tend to stick them in a grill pan for four minutes on each side on a medium high heat

this gets them nice, medium-rare ish, but also leaves them covered in a thin layer of grease that I don't get on bought burgers

I don't add oil to the pan

what am I doing wrong?

(I live alone so a pack of mince tends to be way more than I'd ever use before it goes off)

Pan isn't heated enough, add some oil, and you need to get a garden with a bbq mate.

I'll mention that to my landlord

Latest video is now up...I walk through a pastrami cook:

OMG that steam at the end. All the labor comes together.

I'm still not cooking anything new because I cant stop eating chicken thighs. I've probably eaten 150 chicken thighs since discovering the Momofuku recipe I posted earlier.

I've been feeding this stray cat that hangs around my house by simmering chicken legs in water & giving her the meat (I've also been deboning the chicken thighs and throwing those bones in as well). I accidentally discovered it makes the best, gelatinous chicken stock which I make a ginger-garlic-miso-mushroom broth from. I've been trying to make gelatinous stock for the past year with no luck and stumbled upon the solution trying to feed the cat.

I'll drizzle some of the broth over some rice that I add sesame seeds, chives, brown bits scraped from the tray I baked the chicken thighs on and then top with mushrooms (I put these under the chicken thighs and the rendered oil cooks them while I cook the thighs). I top the broth and chicken bowl with chives & sesame seeds as well.

The red stuff in the bowl look like plums but they're called sweet apricots (really good and much sweeter than apricots)



This is simply frozen Trader Joes orange chicken I bake in the oven & top with sesame seeds and chives



and this is a tasty beer I picked up, cheers!

Kalbi in the fridge, kinda ****ed up, I should really read the instructions and not just the ingredients. Had brown sugar get rubbed on the beef and then put in a bag with marinade. I mixed it all. Can't really be that big a deal, because it also said to squish it all around in the bag good.
Planning to keep mopping marinade on the entire time to get that sticky gloss coating.

Is that first and second beer the same? I’m not a big fan of Revolver beer but that’s just me.

Yim that chicken and apricots looks elite. I’m also a big fan of Trader Joe’s orange chicken.

yes sir but I'm no beer connoisseur and probably have haven't drank more than 6 beers in the last decade so dont know diddly about beer. I was buying some sherry and saw this beer and it sounded good, especially since its so friggin hot so I figured why not.

I didn't even finish one can because Im a light weight and can feel it after 1/2 a beer

Oh sweet Jesus this might be the best meat I’ve ever had.

Disregard the blob of terribly failed bread in the first pic.







Oh yeah that weird link in the middle is Texas summer sausage smoked. Rubbed beef ribs with a ton of fresh ground black pepper ground in the coffee grinder. Along with whole sea salt,garlic powder and crushed hot pepper. Basted about every 45 minutes with white vinegar and bourbon for about 7 hours.

I wish I was better at taking pics.

thx, its amazing how good it tastes, I took y'alls advice and bought some of the Cavender All Purpose Greek Seasoning and have gone through 3 of them already.

Here's the Clay-Pot Miso Chicken recipe, don't throw the thighs back in the pot though, it makes the skin soggy whereas out of the oven the skin is so crispy, its like fried chicken

Oh my Da_Nit, that looks awesome, I could smash everything in your photo!

Nit you’ve sold me on the fact that smoked beef ribs are basically the greatest thing ever.

I think so! It’s super pricey though. $7lb. My slab was probably around 4lbs to 4.5lbs and I got maybe 1.5lbs of meat after cooking.

Almost worth going to Kileen’s at $16/lb cooked but not as much fun!

I look forward to what a maestro like you can do with a slab of Dino ribs like these.

I’ll need to give this a go, glad you’re on team thighs now.