Cooking a Good Everything Else

I agree. Thai food is pretty straightforward once you get your hands around how to make a balanced nam prik pla and what it's supposed to taste like. The rest of it is just sourcing some ingredients, and learning some fundamentals like cracking the coconut milk to fry the curry paste.

The David Thomson book Thai Food has some great narrative about the fundamentals and various ingredients, and about 500 recipes too authentic for roundeyes.

Tried carmelized on-yons with shrooms, worked out pretty well!

I've also started making pizzas again, cold weather is good with a hot oven!

pepp pineapple pickled jalapeno onyon shrooms

really good!

i prefer my pizza toppings to be cut into bite-size pieces, like how stouffers does their french bread pizzas, and veggies sliced thin.

now add ground beef/onions and some mash potatoes and mix it with ketchup.

heaven awaits

recommend never doubting a SerO suggestion

Has anyone messed around with sous vide chicken wings? Thinking of giving it a go for the SB.

i have to ask, for what benefit?

well then by all means give it a rip and please be kind and report back

I have and it's my preferred method for grilling. I know they'll be cooked properly and then can just crisp them up on the grill. I don't f**k with deep frying but have to imagine if you're going to get the pot of oil out, there may not be a huge benefit to sous vide first. I'm sure chefsteps have done a video on it.

What temp do you go with and how long?

Anything in the bag with the wings (marinade/etc)?

Thanks 5!

Ugh, it's been awhile since I've done them but want to say in the 155-165 range and not cooking them forever. Like 1hr'ish - 90min? I always salt but not done other seasoning as I just focus on the sauce.

I tried them as well several years ago, finishing on the grill. I thought that gave them a weird, almost rubbery texture and didn't stick with it.

IIRC we marinated only w/ S&P. Sous vide @ 140* for 1 hour according to my notes.

btw i saw a ton of bad reviews for gordon's hexclad.

i got 2 as a gift and they are amazing. Best pans ever, way better than the best pans we had at culinary school. Carbon steel is poopoo compared

Sounds like maybe a test run is in order before the SB.