Cooking a Good Everything Else
Thought I'd take El D's advice and create another thread for cooking discussion, as steak is wonderful, but pork, meatba
If you are braising short ribs with root vegetables, I highly recommend adding a piece of horseradish (not sauce from a jar, a piece of horseradish root). You don't need much but it's well worth it.
I’m trying to think of all the things I’ve made in my insta pot and the only one I can remember is Kenjis chili chicken verde. It’s like a 9/10 recipe and when you factor in time to delicious ratio it’s 11/10.
like that tip Rococo, will give it a go
short ribs make my mouth water. always a sucker for braised rib or tail, the animal almost doesn't matter
fried rice with shrimp
Moroccan style chicken stew with lemon and olives
tried to 'recreate' this:
https://www.youtube.com/shorts/xnxrtxCHy...
Chef John inspired spanakorizo and some airfried chicken
Thai basil chicken
Good stuff there D! And nice photography too.
Last night I made some shrimp and crawfish etouffee, and some red beans and rice with andouille, hot Italian sausage (loose) and a ham hock
The beans I cooked in the instant pot. 90 minutes from dry, no pre soak. Always camelia brand red kidney beans from NOLA!
some great looking stuff, esp. the moroccan chicken stew and all the cajun vittles
Chicago Pub Style Pizza (Kenji / NYT recipes I think? It's been a while)
I've been making a lot of smash burgers, and while they don't photograph well, I've got the technique and sauce down to the point where I prefer my home burger to most restaurants. For me, it's a variation of Mac sauce, butter toasted brioche bun (or martins if you can get them easily and cheaply), and a long enough cook in "meatball" form to get a nice brown spot before turning and smashing - using the brown spot to reduce friction with your smasher so it doesn't peal up after smashing (a trick from the burger america dude in a YT vid on his NY restaurant).
hell yeah snipe
I've been making a lot of smash burgers, and while they don't photograph well, I've got the technique and sauce down to the point where I prefer my home burger to most restaurants. For me, it's a variation of Mac sauce, butter toasted brioche bun (or martins if you can get them easily and cheaply), and a long enough cook in "meatball" form to get a nice brown spot before turning and smashing - using the brown spot to reduce friction with your smasher so it doesn't peal up after smashing (a trick from the burger america dude in a YT vid on his NY restaurant).
What's a martin?
Martin's Potato Rolls - https://potatorolls.com/products/sandwic...
They're nice, but can be overpriced if they're not available locally. I believe Shake Shack uses them.
They've also fallen out of favor due to contributions to far right candidates with folks like Kenji Boycotting them.
a long enough cook in "meatball" form to get a nice brown spot before turning and smashing - using the brown spot to reduce friction with your smasher so it doesn't peal up after smashing
Nice trick. I've recently taken to using a little pam, but that's so much better. Need to thaw some hamburger before my faulty memory takes this away from me, haha.
Nice trick. I've recently taken to using a little pam, but that's so much better. Need to thaw some hamburger before my faulty memory takes this away from me, haha.
I used parchment prior to learning the "cooked spot meatball method" after seeing a local smashburger guy use a burger wrapping paper to the same effect.
George shows the method, and a lot of other great stuff for burger lovers here:
Haven't watched it all yet, but he and I are going to have to agree to disagree on the brioche buns.
I've made a few smashed burgers recently and knew about the parchment, but I feel like rolling the spatula is a nice technique to avoid peel after smashing.
Hi Snipe,
Care to share your beef source? I had great luck with whole foods 80/20, however their supply can be low.
edit: that pizza looks amazing
Made Beef Bourguignon for the first time, recipe from sip and feast
Cooling down, it tastes great. I'm going to go with the recommendation and cool it down for tomorrow, and sautee 1 lb of shrooms plus pearl onyons to finish it off
The alcohol cooked off, and the red wine mellowed over time. I appreciate this, because I don't drink wine
Served with premade taters, should be amazeballs
FUN FACT: I used chuck steaks that were hibernating in my chest freezer from oct 2023.
This is a little embarrassing, but I usually use whatever my gf buys - which tends to be relatively cheap as I get half and our dog gets the other half. 😃. Sometimes we get the Costco Waygu stuff. Other times it's just whatever is on sale.
In truth, I'm not super picky about the beef for smashburgers as long as it's between 20 and 30% fat. I've tried custom blends of chuck / brisket / sirloin of varying quality, but I find that it's the mix of carmalized bits, salt, onions, mac sauce, butter toasted bun that drive the flavor.
The mac sauce I tend to like these days is mayo, mustard, relish, cayenne / paprika, and a splash of pickle brine to thin. I'll add a little onion powder / garlic powder sometimes - but it can make the texture gritty if you over do it.
For the pizza - it's a lot of sourcing. Ordering the Giardinara
I think these are the links to the original (looks like paywalled) recipes?
https://www.nytimes.com/2023/03/17/dinin...
Free vid of kenji actually making it. You don't have to dry the crust - or even wait a few days imo. You do get more fermented flavor the longer you wait (depending on if you like that)
I made brunch after the bridge run this weekend. Super simple, but very good. French omelete and some smoked salmon crostinos. I didn't put ketchup on mine.
may i please have that one
nice job randall
Also that pizza looks absolutely incredible
Looks like you did a nice job on the french omelette (assuming the level of doneness was as you like).
French omelettes are one of my favorite things to make as I personally find it difficult to get absolutely perfect. I also tend to over stuff them as I try to fit 3 slices of white American cheese in a 3 egger (don't knock it until you try it - the specific brand of white American at Costco Business - not standard Costco - is a kinda great imo. It tastes nothing like normal American cheese and is a thing unto itself).
I make a variation of them often, so yes the doneness was to my liking. I am kind of the opposite... even a bad french omelet is really good. I don't usually put anything in them aside from salt/pepper..... which is why the chives were on top.
The baguette is from a local gluten free place, which is why it looks like it is burned. There is roughly 18 seconds between GF bread being rare and burned.
That breakfast looks awesome. It’s inspired me to make a good brunch at home on Sunday.
Lots of great posts in here lately!
You inspired me Randall. Not perfect (omelette or photo) but delicious.
