FKNA that looks amazingQuote:
Originally Posted by shroom
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FKNA that looks amazingQuote:
Originally Posted by shroom
Sent from my Pixel 6 Pro using Tapatalk
butter in the Magic Bullet is super easy
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buttermilk
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baba ganoush
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Did someone mention cast iron skillets?
They pair well with fat scallops.
we got a thread for those
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Avgolemono & carrots
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Took some ginger, garlic, jalapeno, and cilantro and pureed it with some salt and olive oil then worked it under the chicken skin before grilling. Didn't suckAttachment 475156
how'd you finish them? FKNA, I'm gonna go buy some today.Quote:
Originally Posted by Buster Highmen
and cruiser and Nick - both of those spreads look amazing
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Fresh sea scallops about $43/lb here!
That's an eye watering price, imo.
Cooked scallops for the first time in about a decade a few weeks ago. That price is definitely a barrier, especially once you have to feed kids too.Quote:
Originally Posted by Hopeless Sinner
This has been my go to recipe since I found it:
https://www.epicurious.com/recipes/f...r-sauce-105165
Need good bread to mop up the sauce.
They were expensive at $30/lb, but I'm vegetarian and booze free during the week, so I can justify such largess on the weekends.Quote:
Originally Posted by tgapp
I've been doing a creme fraiche (1 tablespoon) with lemon zest, drip of maple syrup, thyme and 2-3 tablespoons of tobiko topping that sends my local gourmandos out past the third bardo.
Samin Nosrat's Buttermilk Marinated Roasted Chicken recipe is both braindead simple and on par for the best roasted chicken I've ever eaten. No pictures of the mashed potatoes and gravy or the roasted cauliflower.
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How long can I cook a dish with basil before the basil turns bitter? I never knew that was a problem till someone said something. Ie in a tomato sauce.
it won’t make a lot of difference with dried old basil, but fresh basil is best thrown in right at the end before you serve the sauce - stir it in when you turn off the sauce and you’ll get the freshest taste and aroma
Yeah I have a pack of fresh that needs to be used. I guess I could blanch it.
you can freeze it - blanche it and freeze it, or just chop it and freeze it, or just blend it without oil and freeze it for pesto
so some of you guys know I’m working the produce at a small local health food store - I’m learning a lot
basil is a pain in the dick to keep fresh
we keep ours with the stems in water out on the shelf and in the back stock - trim off a bit of the end and put the stems in water - don’t let any leaves get soaked - I can nurse along a couple dozen bunches for a week that way
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Going dirty tonight with some crunch wraps
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Why is that going dirty? Are you saying all Mexicans are dirty?Quote:
Originally Posted by nickwm21
Wow. Looks amazing. I’ll have to try that recipe.Quote:
Originally Posted by Buke
I’ve been on a half-ass mission over almost the last decade to try to find the perfect roast chicken scheme… I’ve gone around and around in circles; dry brine, wet brine, hot oven, reverse sear, indirect grilled, hot smoker, spatchcocked, beer butted, roto’ed, etc…. They all have compromise.
I find it’s really easy to make a great B+/A- chicken…. But stepping it up from there is proving to be difficult for me.
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...https://uploads.tapatalk-cdn.com/202...a6e513d224.gifQuote:
Originally Posted by ~mikey b
Quote:
Originally Posted by Rideski
Tomatoes are canned w basil, and I add basil during cooking but it doesn't turn bitter at all. The flavor rounds and mellows. I've heard about oregano turning bitter in tomato sauce, but I can't say that i've ever noticed it. Just before serving as Mikey correctly states after the heat is off add some fresh and you get the best of both.
Where is the basil from?Quote:
Originally Posted by ~mikey b
could dry it too
Quote:
Originally Posted by ~mikey b
yup
I’ve got 3-4 bunches each of basil, parsley, sage, and thyme in my dehydrator right now, as well as two trays of red and orange peppers and three trays of heirloom tomatoes
last week I made a cilantro pesto and put 4 pints in the freezer
Whoa, we have an outdoor dehydrator. Tomatoes?