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We went through a case of this last summer in no time on the recommendation of a board member. It is loaded with minerals and hits all the right notes with balance and mouthfeel, definitely power without weight. It is also contemplative enough alone and a great food wine. Well if Kenny likes it I b...

We went through a case of this last summer in no time on the recommendation of a board member. It is loaded with minerals and hits all the right notes with balance and mouthfeel, definitely power without weight. It is also contemplative enough alone and a great food wine.

Good call! The freshness completely makes it.

Paul Bacino wrote: ↑January 18th, 2021, 11:57 am Made Ribeye Braciole--stuffed with sausage/black forest ham/provolone

Paul, that braciole, wow!

From Saturday. Momofuku inspired pork belly and bbq shiitake mushroom buns. Sous vide pork belly and the Bun recipe are from Chefsteps, quick pickle recipe from serious eats, and the bbq mushroom recipe is from Food52, attributed to momofuku. 5BF39BBA-5625-418A-BBE9-5C8A4E39D77F.jpeg Oh man, yes!

Tonight's post-dinner conversation with my biochem professor wife: Me: "I've lost a decent bit of weight and I'm not really doing full keto." Wife: "You have been very good about avoiding carbs." Me: "I'm not in ketosis though, because that makes your breath smell." Wi...

Thanks Sarah, it's true the link is there along with most "smoked" foods. Being a retired Food Scientist you would think I would have remembered this :). Like you I also find this stuff fascinating. Tom Another thing to point out with bacon is that the only compound truly listed as a carc...

I have an enameled 9 inch Le Creuset skillet, with the non stick black stuff on the cooking surface. It is getting so food sticks to it and is a real hassle to clean up. I am wondering if it is possible to have the inside sand blasted clean, and then cured and treated as a new cast iron skillet. An...

Yeah, Kunik is delicious. I have also had ammonia issues with RCR, about 1 in 5 wheels. I would also mention I have had similar with Winnimere, but that was past expiration.

Glenn L e v i n e wrote: ↑January 3rd, 2021, 9:02 pm Just got into our final mini-wheel tonight. Very fine, love the texture, and this was on the herbaceous end of the spectrum.

Even the ten year-old loved RCR.

Our wheel was very mild compared to previous years and while enjoyable, I prefer the bacon and funk it can bring.

Brandon R wrote: ↑December 17th, 2020, 2:56 pm So you're looking for the Best Wurst?

No joke this is exactly what our AirBnB host lady said to us in Munich when describing the market down the street. We still joke about it.

I still need to work on my dough stretching much more.....but damn if this wasn’t my best tasting dough yet! Like hole-in-the-wall-Brooklyn good! I’m finding that 5-6 days in the fridge develops an amazing flavor that my wife and I really like. About 2-3 minutes in the Ooni for each one. 9E7B692E-3...

Sprinkle of lime juice for Victor, these wok charred units are fit for a noodle shop.

I was the one that initially mentioned it in that thread as I was intrigued by the various descriptions of this very expensive meat that seemingly requires a very specific way of preparing and eating so it doesn't just taste like expensive fat/grease. In the realm of "yes, you can do it, but i...

Attempted to bake a few pizzas in the Kettle Pizza on the baking steel last night. Worst result yet. Burned crust almost immediately. I think I had it way too hot below and not enough heat up top. Without actual temps cannot comment definitively. High temps require long cold ferments, preferably OO...

7EA36397-72E0-4E0E-913E-B177C86A29D0.jpeg Matsutake gohan rice that was then wok’d, with a furikake seared ahi. This gohan deal is legit. I'm confused. "Gohan" just means rice, specifically after it's been cooked. Sometimes it means just "food" in a casual way. What do you mean ...

Matsutake gohan rice that was then wok’d, with a furikake seared ahi. This gohan deal is legit.

B. Buzzini wrote: ↑October 14th, 2020, 7:13 pm Lazy amateur here...store bought dough - caramelized onion puree(I did that) - wild mushroom - thyme - mozz - truffle oil - arugula. Yum!!

Super combo!

C. Mc Cart wrote: ↑October 13th, 2020, 6:47 pm One more - proud of this one as it had the leopard spots all around. I'll have to remember to take pics after they come out, but I've got mouths to feed!

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Awesome. You will find that longer cold ferments really help with spotting, along with OO.

Brian Tuite wrote: ↑October 5th, 2020, 2:56 pm The most over-rated cut of beef ever. There, I said it.

I agree.

I think chuck eye is the most underrated.

You probably already know this, but yeah, everything. I find food exclusions annoying but do enjoy modifying things in a way that suits palates. I once fed an entire party beef tongue, without telling them, and they loved it. How anyone could ever say beets are useless is beyond me. A sweet, earthy,...

They are nice in a quick pickle as garnish.

Chris Blum wrote: ↑September 30th, 2020, 9:57 am 47713904-CD47-4F84-B288-01834861DDAC.jpeg

Bravo!

We had leftover Turkey Breast from a lunch we hosted yesterday so I was going to make grilled Turkey and Jack sandwiches with avocado. Went up the market and all the avocados were due to ripen in about a week. So... I made Turkey Lasagne. [swoon.gif] I had made sauce a few weeks back from my garden...

Bdklein wrote: ↑September 25th, 2020, 10:45 pm Fluke (summer flounder) I caught myself:

Love flounder and you always get extra kudos for catching your own food. Looks great!

I have my own version but in a sea of rubs, no matter. However! I have recently discovered toasted onion powder at my local purveyor. Yes, I have used onion powder just like you all have. But this stuff is a game changer. It has a depth and sweetness that you cannot get otherwise. I encourage you to...

mike pobega wrote: ↑September 21st, 2020, 4:44 pm Just a bump. Detroit pie is where its at.

Nice lines, very contemporary.

Brian Tuite wrote: ↑September 13th, 2020, 9:25 am
Kenny H wrote: ↑September 12th, 2020, 7:36 pm Smoked short rib w soy, rice vinegar, chile honey, small batch worcestershire, bbq, glaze, on oak and hickory. Twice fried Belgian style kennebeck fries, chicken liver, heart, and duck fat pâté.

97D4CF8B-9A9A-4FDA-A397-CB1D7F4313B0.jpeg
Appetizer sized! Perfecto!

Smoked short rib w soy, rice vinegar, chile honey, small batch worcestershire, bbq, glaze, on oak and hickory. Twice fried Belgian style kennebeck fries, chicken liver, heart, and duck fat pâté.

Robert.A.Jr. wrote: ↑September 7th, 2020, 5:38 am Cool to read, I just grabbed some 04 and 05 Charvin off of WineBid for dirt cheap.

You will have to tell me what you think of the 05. I have some and they have been disappointing.

Awesome lineup! Salt and vinegar are first choices for taming bitter if you dont want to use fruit. You would be surprised how little vinegar it takes, like teaspoons.

There are very few recipes on Earth calling for two cloves of garlic that are actually good with only two cloves. "two cloves of garlic? Don't mind if i add 8" - my general motto Bingo! Also most store garlic has green making it bitter, blanching is critical. I like to confit garlic sous ...

They look like New Mexico chiles. Great when green (roasted fresh), also great in a different way when they turn red (best dried). If they were longer I would have said Italian hots. This is as good a guess as any. Keep in mind peppers are open pollinating so there is the potential for crosses, par...

TimF wrote: ↑August 13th, 2020, 6:18 am I picked up some king oysters this morning. I’ve never had them before. What are some ideas for preparation?

They are the toughest to cook. Slice 1/4” thick cross hatch each side do a 3-4 minute braise in stock, dry, then some type of soy glaze and grill them.

Keith Levenberg wrote: ↑July 27th, 2020, 3:41 pm ...But that aspect of it hasn't taken over because with airtime it segues back to the familiar profile with mellower, middleweight fruit packed with red rocks that make it taste like it was grown on Mars...

Synesthesia aside, great line.

Saw this on IG this morning. About time.

TimF wrote: ↑July 23rd, 2020, 8:38 pm

The next day I’d make a roux with butter and add the leftover juice. Best gravy ever. I’d pour that over French fries and cheese curds for a world’s best poutine.

Carrot tops also a great use here. They are technically an herb since it is parsley family.

When using variable greens(kale, beet, carrot) and I like to use lots of them, just a small dash of white balsamic can balance any bitter.

Oh man. I was 40 before a good friend introduced me to these. What a revelation. I have had giardianiera in the fridge ever since, always with hot peppers. It compliments all kinds of salads and other dishes, a pantry staple.

Keto is a great short term way to jumpstart metabolic changes. No more to add to the diet in particular that hasn't already been said.

I would add that transitioning out of a full keto diet you can maintain your fat burning ability with intermittent fasting and in particular fasted exercise.

Pesto is a canvas not a composition. Well done!

mike pobega wrote: ↑June 30th, 2020, 3:46 pm Can't stop. Won't stop.

Also, need a crumb shot of this particular dough. It is interestingly different in shape and spotting from a sourdough.

That looks fantastic!

Happy 35th Anniversary to HRH Yukon Gold Crisps in Duck Fat House Made Crème fraîche Ossetra Caviar Malossol Garlic Chive https://i.ibb.co/9bMHMMz/EB100-BC4-87-C8-4028-AB2-B-00-AB52-A66857.jpg Foie Gras Sourdough Toast Apricot Coulis Hawaii Pink Salt https://i.ibb.co/sVG4G6S/27-F9-F7-EF-72-D7-425-B...

Robert Dentice wrote: ↑June 29th, 2020, 9:02 am Fantastic meal at The Four Horsemen:

Absolutely fantastic meal there last summer. Happy for them, depressed for us!

Why is this thread still going strong? When I think of pizza I think of the single easiest and most amorphous dish known to mankind, followed closely by breakfast hash. Chicago style, super thin and crispy, NYC wood fired oven, hell it is pretty bloody hard to make a bad pizza. A little known music...

** I'm also experimenting with my own sourdough starter now. It is slightly more difficult to dial in the hydration because I don't know the exact hydration of the starter, but the flavor is great. Your hydration for sourdough will stay similar around mid 60's. When you are feeding your starter it ...

Sourdough 96hr ferment 700F in Ooni. Vegetarian with fresh garden english peas, confit herb tomato, ricotta, mozz. Arugula went on after.

A recent pie on the Ooni Koda. Too puffy to be called Neapolitan, but my dough stretching technique needs work when I go high hydration. Its certainly a skill that needs practice! pizza.jpg Try using 10% spelt, it will make your stretching worries a thing of the past. Makes window panes with zero e...

I will have to try some different flours. I have done 96hrs at 38*F with 80% OO, 10% spelt, 5% hard red wheat, 5% AP and gotten excellent results several times.

I should have also mentioned I am doing sourdough, no added yeast.

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