27 here is the post I mentioned, unfortunately I linked the recipe instead of cut and pasting the whole thing, search the web for some clay pot miso chicken recipes and you'll get the gist

Reminds me of a dish my aunt makes - Miso and molasses poached chicken. She actually won a competition at Xmas from the Sunday Times for her recipe (which I'm unsuccessfully trying to find). Pretty cool, she won a fancy Kenwood, which takes up half her kitchen, but compensates by doing a million different things.

What really makes it, aside from the tasty poaching broth, which you have over rice to make an almost kind of soup, are the two dripping sauces. One is a ginger/spring onion (scallion) based one, and the other a chilli/sesame oil base.

So, a Kenwood is the UK version of a KitchenAid? In good ol' USofA a Kenwood is a car stereo, which seemed like a really odd prize for a cooking competition. I guess back in the day it could have been one of those stack systems, which might have taken up half the kitchen, but why would you have your stereo hifi system in the kitchen? Pretty cool to win for something for a recipe though, no matter the prize.

Yeh it's a posh kitchen mixer originally, but appears now has a bunch of added bits - heating, weighing, clever app recipes and stuff. I've not had a chance to play with it yet.

The one she got was ~$1000USD, so not bad! The Times is one of the biggest newspapers in the UK after all. They've got/had some of the top food writers, best known probably being A.A. Gill, who is I see as somewhat similar to a UK version of Anthony Bourdain (with less Tv and more writing).

oh man, that sounds awesome, I hope you can find the recipe and post it here, wonder if it was posted in the Sunday Times?

Cavender's All Purpose Greek Seasoning: what do you use it on most and/or what do you like it on most? I bought two containers, but my husband doesn't seem to like it as much as I do. I haven't used it on much, though.

I only use it on chicken thighs so far (I also used it to spice up some chicken and dumplings I made recently). I pull the skins back from the thighs but leave them attached at one end and sprinkle the meat under the skin as well as the other side without skin and then bake at 400 for 15-20 minutes until the skin starts to brown, then I remove the skins and put them back in the over at 350 for a few more minutes until they are super crispy like a potato chip

I'll put the thighs in chicken and dumplings, miso soups, ramen soups, clay pot chicken or just eat them hot out of the oven. Here's an old post I made showing how they look when the skin gets nice and crispy:

I use cavenders to marinate feta in olive oil for greek salad.
If you want an 'elevated' version - this one is excellent on normal salads and chicken: https://www.thespicehouse.com/produc...nean-seasoning

Finished off some leftover roast pork loin by making some fried rice with freshly cut pineapple. The backyard propane wok is key.

man, you are the king of the wok, I was scrolling back through some old posts looking for something the other day and stumbled across a bunch of your fine work and was salivating.

Looks mighty tasty amigo!

I finally tried wild caught salmon in the sous vide based on this post, and it was delicious. I loved the texture. I dry brined and added lemon zest to the oil before adding to the bag, sealing, and sous viding (is that a verb?) at 115F for about 40 minutes. Finished in cast iron pan and veggie oil, but wish I had used a little less oil and kept it in the pan a little longer to crisp the skin more.

Friday Night Special: One can of Beans, one package of Winnies (slice as needed), heat and serve. Lemon wedge enhances the already dazzling ambience. Eat directly from the pan like a real man.





For added luster serve with Carlo Rossi Sangria Wine, available by the gallon jug!

Finally! Someone on my level.

Trying the serious eats pan pizza for the first time.

Step 1 complete



Now we wait


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glad you found the temp you enjoy right from the start. that serious eats post is so informative in regards to texture (salmon is all about texture), and sous vide is so precise in being able to deliver what you choose.
looking forward to seeing pics of your next result.

oh, and don't sleep on cooking extra salmon to use in salads. we probably eat salmon more in lunch salads than we do as dinner fillets.

We actually had it with a wonderful chopped salad (the only way I will eat a salad -- thank goodness we discovered the mezzaluna years ago). My husband likes the finish from the broiler, so maybe I'll combine the sous vide with the broiler next time and see what happens. I also might take the skin off (after sous vide) and crisp separately -- yum!

I will make extra, too!

Results:







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That looks really good. Great job. I'm going to have to say that it's really close to 100% that I will never put broccoli on a pizza though, lol.

Pizza looks very good

Thank you and fair on the broccoli. We have a lot currently and tried to put some to good use.

Mine was the one with olives, garlic, peppers, pepperoni, broccoli, jalapeños and banana peppers.

Wife just had garlic, pepperoni and broccoli.

I hid some spinach under the cheese on both.

Fewer toppings and a tad less sauce would be the main adjustments to make next time. Next time I’ll go pepperoni, garlic and jalapeños.

Recipe was super easy and would recommend this for others to try. It probably would be fun to make with your kid(s) as well. Let them play with the dough, sauce and top the pizzas.


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i am also on the non-broc train.

my niece (12) and nephew (9) visited from out of state and we fired up the pizza oven. set up a pizza station with dough balls and all the toppings and let them go to town with a little supervision. we made a whole bunch of mini-ish pizzas so they could play around with all the different combos. even let them take a crack at cooking the pizzas. it was a blast and they were really proud of some of the things they made (with good reason).

+1

nice job amigo!

also...

broccolini > broccoli ainec (imo)

Lol I just did this but instead of spinach I used crumbled sweet sausage.