That guy from Portland that everybody hates. Andy Richter or something?
His recipes are totally authentic although mostly northern style. Definitely worth having.

Edit: Pok Pok and plenty of isan dishes also.

i'm pretty sure KJS knows all about Andy Ricker

Only restaurant I ever visited where a server had to sheepishly apologize as she informed me my fountain coke refill would not be free.

And it being spicy food is just the kick in the balls!

Check out Thai Food by David Thompson, more information than you could imagine.

just love making soft brioche burger buns

with wing zapp fried chicken and honey mustard mayo

Excellent. I eat that simple sandwich a few times a week, but that fried boneless thigh looks amazing.

we also eat chicken sandwiches quite a bit, breaded and air fried with pickle and wing sauce.

What's your breading for those chicken thighs? I need a good simple breading to do air fryer chicken.

mine is buttermilk dredge then flour, 0.5 corn starch, bit of baking powder and lots of spices

imo air fryer would only be for stuff like chicken parmesan or piccata. Fried chicken needs to be fried!

we use flour, then egg dredge, then panko
lots of black pepper and other various spices depending on what we're feeling

a couple of past posts

i used the 5hrs in buttermilk -> flour - egg dredge - parmesan and panko way today

Competed in a local chili cook off yesterday, entered a red chili and I had to make 10 gallons. Chili was very good but fell just short of the top, 3rd place for reds. Maybe next time!

The recipe is roughly:

Smoked brisket, 1/2“ dice
Fresh homemade Pork sausage, simple with salt pepper and garlic powder only
Ground beef mince
Tomato paste
Crushed tomatoes
Roasted green chilis
Minced onion and garlic
Homemade chili powder
Chili paste made from New Mexico, morita, and árbol chilis, garlic, and chicken stock
Water
Beef bullion
Pinch cinnamon and allspice
Fish sauce
Unsweetened chocolate
Beer
Few pinto beans for volume
Masa for thickening

Congrats! First time competing or is this something you do regularly? 10 gallons is a lot!

First time

cool recipe

if u want to win u have to copy diablo and say its your recipe

haha, that's what I do! No competitions but I make Diablo's at least once a year and totally take all the credit.

This is the chili I make for myself and it could be a little too complex for the judges.

I’ve judged this competition many times. Many times most or all red chili entries are failed because scorched, completely mild, overly tomatoey, or very very cinnamon-y.

From what I’ve seen, flavor loses to familiarity if it’s close, but I have to be true to myself.

I think the brisket is probably too much work to deal with in this for the reward, you can get smoke flavor from the chilis.

It was a hit with the crowd, some people turned their nose up at the beans, lots of people asked about the cinnamon but without any clear feedback on that topic. There was only 1tsp cinnamon in 10gal, I’m surprised it was so polarizing.

Even this thread was shocked when i added beans to diablo's

come at me non-beaners

Beef and broccoli with some leftover ribeye:

Team NoBean, but I'd like to try Jack's just to be sure.

http://www.reddit.com/r/WeWantPlates/

This Reddit is too funny

The power of the bowl, all of these started with white rice except for one which had rice noodles)



great for quick meals when the components are made in mass and in advance:

prepping can sure pay off
i think 'leftovers' is best used for accidental food, not cooking bulk
it's also nice to have food that can handle a quick reheat in a pan
micro just doesn't heat food the same way (and often times more dishes)
how much weight you down?

I'm down around 65 lbs but its been a stressful week so maybe only 62-63lbs

everyone says the best fried rice is made with day old rice so pre cooking is a must. I undercook the veg, etc so there's some room to cook on the fly