You mostly sear after it’s done in the bath as I understand it. I have an Anova Nano and absolutely love it.

You can pre-sear before it goes in the bag. Begins crust development, shortens time needed for final sear. Still need to sear out of the bag. Dave Arnold is a big pre-sear advocate.

Those look great, 27. I never would have imagined ...

27, I made buffalo cauliflower that looked just like your second try at them and I will say they were good if you are into eating healthy and ****.

I was in Belgium a few years ago and ate at a Chi CHi's. I don't remember too much about Chi Chi's from my youth despite that being THE Mexican joint my parents went to if they wanted Mexican food, but I remember it being pretty good. I would say that the Chi Chi's in Belgium was the worst Mexican food I have ever had - would not recommend.

Chi Chi's still sells salsa and maybe other products at grocery stores in the US.

Chi Chi's salsa they sell, is absolutely atrocious.

They have this headache inducing product.

I recall them making hard taco shells and seasoning but most VW confusing them with Ortega or Old El Paso.

Man now I’m craving bad Mexican food.

I read you can do this for everything but lamb. If you pre-sear lamb it will taste rancid.

I wonder why that is / what the science behind it is.


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I can't find where I read it, but from some quick googling it looks like it's more an issue the longer you plan to cook it.

No need to sear first but some people like to.

Noice! Looks healthy too

Yah we're pretty cool, Kaitlynn.

Welcome!

This board is loaded with talent on all kinds of subjects.

Its on this forum where the dumbass writing this post got turned on to a little thing called bitcoin and was set up to buy 1000 shares at 8 bucks each but I got tired head trying to find the best computer to store and mine them and blew it off

I get sick to my stomach everytime I see the price of btc

Thursday paneer day?



Paneer with green and red capsicum in a tomato-onion gravy with a toasted spice masala consisting of jeera, black peppercorns, dried Kashmiri chilis, and coriander seeds. Additionally, powdered turmeric, minced fresh garlic, julienned fresh ginger, bay leaf, ghee and Thai chilis are used in the gravy, and the whole thing is finished with garam masala and cream.

The rice is basmati, because that’s what I have on hand, but any rice will do. I diced some mushroom and cooked them in a tiny amount of oil with a pinch of salt and a bit of garlic, and mixed them into the rice. I added some solid coconut oil (which you can see in the picture) to melt into the rice before serving.

looks great Ace...and i appreciate the 'mix your own adventure' aspect of your plating

My wife always gets dolsot bibimbap at our favorite korean restaurant, so I got her two dolsots for her birthday. Tonight I made us dolsot bibimbap with spicy pork and it was really good.

looks fantastic Xaston
curious about the ingredients and how you made it.

Very nice I love bibimbap.

Also Ace that paneer looks great!

Bibimbap has to be near leader of looks to enjoyment of meal ratio and I'm not saying it doesn't take great a lot of the time. Fruit tarts in the grocery store are clear winner.

I followed the easy version of Maangchi's recipe found here: https://youtu.be/6QQ67F8y2b8

And used pork instead of beef

Xaston outstanding work, what a win-win.

That bibimbap looks great.

I lived in Korea 25 years ago and my first meal was bibimbap. Unfortunately, I got extremely sick my first day (was in bed for two or three days, and I never get sick), and I wasn't able to eat bibimbap again the entire year I lived there

My favorite dishes are chop chae and ojingeo bokkeum bap, but I've never tried to make either at home. I really miss banchan, too. Our Korean places are decent, but they are only delivery right now.

Sometimes you just want something easy and quick. A nice, simple aloo jeera with cumin, Kashmiri chili powder, Thai chilies, and a bit of lemon.

SpaceAce - i'm curious about your culinary upbringing, mainly because you really seem to embrace indian foods and look to do it quite well.

Friday family fish fry