Goat #secret ingredient in chicken stews/soups is celery root. boyyyyy
hell really any winter soup it's a blessing
hell really any winter soup it's a blessing
By reilo Go To PostParticularly…
That kid on the box is creeping me the fuck out.
By reilo Go To PostAfter I moved to SF a year ago, I discovered that the Walgreens down the street sold the candy I grew up with that I love with all my heart, and I ended up basically becoming addicted to it like a kid again lol.
Particularly…
Not to mention the copious amounts of Nutella I'd ingest regardless. I went back to Portland last week and had to tell my mom not to make me Nutella crepes… that was rough.
You have no self control at all? You can't just eat 1 sweet a week or something?
By reilo Go To PostOf course I got self control but the point is to do something at a larger scale.
It's also not very healthy, mentally.
I forgot where I read the research on it but apparently people who want to get healthy are more effective when they still eat a "treat' or whatever it is as a reward than those that try to cut everything out forever (of course this doesn't apply to something like heroin).
I think the issue is that those that cut out entirely eventually cave and then go into over-consuming again whereas the rewarders stay diligent.
I used to be like you but with coca-cola and Dr. P. For years I drank so much of it. Now, I drink roughly 1 can a week, on the weekend, as a reward. Sometimes it's a shared drink at the movie theater if we go. Regardless, I've been like this for probably 8 years now. It's great. I have no urgent desire to drink the stuff during the week and am satisfied with my once a week setup. If I tried to cut it out, I'd constantly obsess over it. But I'm always in some kind of battle. I can't order the stuff anywhere where it's unlimited. I actually don't have self-control in these situations. So I never order at a restaurant cuz then I'm toast!
I'm not saying you should eat those snacks once a week. I'm not saying you should eat any snack. I'm just saying that not eating any sweets for a year seems painful beyond belief and I couldn't do it. I'd just reward myself every now and then.
I've done it before and after a while the cravings completely disappear. For example, there was a good 18-24 month period where I didn't drink soda of any kind.
Of course I still voluntarily intake some sugar into my diet, e.g. with my coffee every morning (no cream, of course) or when making an Old Fashioned. It's not even a cleanse or really anything like that as much as that I am able to say I can do it lol.
Of course I still voluntarily intake some sugar into my diet, e.g. with my coffee every morning (no cream, of course) or when making an Old Fashioned. It's not even a cleanse or really anything like that as much as that I am able to say I can do it lol.
https://www.youtube.com/watch?v=3AAdKl1UYZs
We were talking Carbonara's last week. This is a really good demo on how simple carbonara is meant to be and how to do it.
We were talking Carbonara's last week. This is a really good demo on how simple carbonara is meant to be and how to do it.
I made some more Carbonara last night. It was great minus the part where I overdid the pancetta. Oh well, it was too crispy for my tastes, but still delicious overall.
By reilo Go To PostI made some more Carbonara last night. It was great minus the part where I overdid the pancetta. Oh well, it was too crispy for my tastes, but still delicious overall.Yeah.
When you learn to keep pasta dishes really simple you start to understand how brilliant they really are.
Carbonara is fun to make. It's simple and fairly cheap too. I do go against custom and use a bit of heavy cream with the egg and cheese mixture. I like the creamy cheesy flavor combined with the bacon, ham, pancetta or lardons.
Made some Chilean seabass with aioli and wild rice. From an Alex Guarnaschelli cookbook.
Cooked the fish in foil with butter, dry vermouth, dill and parsley.
The aioli was made from baked potato, egg yolk, garlic, olive oil, sugar, lime juice, white pepper and kosher salt. Turned out really thick but it was excellent.
The finished product, drizzled with lemon juice:
Cooked the fish in foil with butter, dry vermouth, dill and parsley.
The aioli was made from baked potato, egg yolk, garlic, olive oil, sugar, lime juice, white pepper and kosher salt. Turned out really thick but it was excellent.
The finished product, drizzled with lemon juice:
It was awesome. The recipe was fairly foolproof as well so it was well-cooked.
The recipe called for striped bass but that was all that my Whole Foods had. Not that I'm complaining :)
The recipe called for striped bass but that was all that my Whole Foods had. Not that I'm complaining :)
By KingGondo Go To PostIt was awesome. The recipe was fairly foolproof as well so it was well-cooked.
The recipe called for striped bass but that was all that my Whole Foods had. Not that I'm complaining :)
Wow stripped bass is really good but uncommon. It's also one of the few species that can live in both salt and fresh water. We catch stripped bass at various lakes and the Colorado river.
Seabass is better though IMO
Making burgers from scratch. Y'all think a half pound of beef is enough? I'm hungry and worked out today.
By Fenderputty Go To PostFor one patty? Sure. That's like a Royal with cheese only on one patty.Oats or panko in the patties?
By Fenderputty Go To PostI've never put either in mine. Does that help retain moisture? Like meatloaf breadcrumbsYea. I feel like oats will be healthier but panko might taste better.
Turned out good. Melted brie, spinach, dijon mustard, red onion, mayo, ketchup. Bun baked this morning at a local bakery.
In the patty: Chopped onions, Worcestershire sauce, oats, salt, garlic powder, paprika, black pepper, cayenne pepper.
I used 90% lean meat which is a mark of quality but also meant less juice than usual. I need to think of a way to add fat. Maybe next time I'll butter the buns.
Anyone ever tried making their own ground beef? My wife has the kitchenaid mixer and it comes with the grinder we got for a gift. You have to slightly freeze the meat and freeze the grinder attachment otherwise it kinda just Moshe's thing. Anyway it tuned out good.
A. You get to select the cuts to grind.
B. You can cook the patty medium without worry
A. You get to select the cuts to grind.
B. You can cook the patty medium without worry
I buy meat bundles from a local butcher and occasionally will get extra chuck steak which I'll throw into a food processor if it's fatty enough and ground up for burgers. It tastes great.
Edit: I was originally posing this as a question but I missed that Fender beat me to it.
Yes, knowing exactly what's going into the ground is a good thing and you can taste the difference once you start messing with ratios of fat to muscle.
Edit: I was originally posing this as a question but I missed that Fender beat me to it.
Yes, knowing exactly what's going into the ground is a good thing and you can taste the difference once you start messing with ratios of fat to muscle.
By reilo Go To Post90% for a burger is no Bueno. I'll try that recipe with crumbs instead of oats.I totally forgot that I meant to mix a small egg in with my patty. Next time.
By Forever Go To PostI totally forgot that I meant to mix a small egg in with my patty. Next time.Wouldn't that make the patty thicker/firmer to eat?
By reilo Go To PostWouldn't that make the patty thicker/firmer to eat?Not really, it acts as a binding agent and also prevents lean patties from drying out. That's a big reason my results were dry.
Yolks are the fat and add moisture. Whites are the protein which is why you'd leave them out for say baking cookies. Combined in something like meatloaf and you achieve a balance of stability and moisture.
By GQman2121 Go To PostI buy meat bundles from a local butcher and occasionally will get extra chuck steak which I'll throw into a food processor if it's fatty enough and ground up for burgers. It tastes great.
Edit: I was originally posing this as a question but I missed that Fender beat me to it.
Yes, knowing exactly what's going into the ground is a good thing and you can taste the difference once you start messing with ratios of fat to muscle.
I haven't played around too much. Sirloin and chuck were big ones, but I remember reading a mix that involved ox tails for the fat, which I want to try
a lot of people who buy lean mince (what you murricans would call ground meat) add fat by adding ground bacon to it.
The egg is less about moisture, more about binding / stickiness. The bread crumbs are about padding out the patty, though they do help to get it all to bind too.
So you can get the fat from the bacon in one of two ways. Frying off the bacon and rendering the fat down, taking out the left over bacon and eating on it, and letting the fat cool and then add that to the mince. Or dicing the bacon up finely and adding it.
The egg is less about moisture, more about binding / stickiness. The bread crumbs are about padding out the patty, though they do help to get it all to bind too.
So you can get the fat from the bacon in one of two ways. Frying off the bacon and rendering the fat down, taking out the left over bacon and eating on it, and letting the fat cool and then add that to the mince. Or dicing the bacon up finely and adding it.
Every chef I've talked to or heard hate egg yolk in a hamburger. Claims it turns it into a meatloaf.
I've personally never had a hamburger with egg in the meat so I can't personally comment. I've only ever just seasoned the ground beef and everything tastes great that way and I've never had problem with it binding.
Alton Brown says to just combine chuck and sirloin. I usually trust Alton Brown!
I've personally never had a hamburger with egg in the meat so I can't personally comment. I've only ever just seasoned the ground beef and everything tastes great that way and I've never had problem with it binding.
Alton Brown says to just combine chuck and sirloin. I usually trust Alton Brown!
By Mamba Go To PostEvery chef I've talked to or heard hate egg yolk in a hamburger. Claims it turns it into a meatloaf.I can certainly see both.
I've personally never had a hamburger with egg in the meat so I can't personally comment. I've only ever just seasoned the ground beef and everything tastes great that way and I've never had problem with it binding.
Alton Brown says to just combine chuck and sirloin. I usually trust Alton Brown!
Any burger recipe that i've seen that has had egg has had ONE egg to like a kg of meat. which is tiny.
1 egg per 2.2lb of meat? That's about 1/8 of egg per meat patty (1/4lb) or 1/4 of egg per large meat patty (1/2lb).
Yeah, but it's small enough that you shouldn't find it affecting the texture.
But i rarely ever make patties so .......
But i rarely ever make patties so .......
Had some leftover ham that was going bad so I cut off the bad parts and seared the rest with coconut oil and butter.
Threw some yellow rice mix with chopped onions and California olive oil (not that mislabeled soybean oil you get from Italy) into the rice cooker.
Then after I took the ham out of the pan I made a honey mustard apple spinach sauce. Delicious.
The sauce was made with dijon mustard, honey, whole milk (didn't have cream), butter, thyme (rosemary would be even better), black pepper, local apples, chopped spinach, and the ham drippings.
Threw some yellow rice mix with chopped onions and California olive oil (not that mislabeled soybean oil you get from Italy) into the rice cooker.
Then after I took the ham out of the pan I made a honey mustard apple spinach sauce. Delicious.
The sauce was made with dijon mustard, honey, whole milk (didn't have cream), butter, thyme (rosemary would be even better), black pepper, local apples, chopped spinach, and the ham drippings.
Particularly enjoyed how this one came out.
Marinaded the chicken in olive oil, garlic, salt, black pepper, cayenne pepper, lemon juice, lemon zest, and rosemary.
Deglazed the skillet with a nice Riesling (which produced an awesome aroma) and threw in some butter, onions, mushrooms, garlic, salt and pepper.
Salad has spinach, sun dried tomatoes, and avocado.
Marinaded the chicken in olive oil, garlic, salt, black pepper, cayenne pepper, lemon juice, lemon zest, and rosemary.
Deglazed the skillet with a nice Riesling (which produced an awesome aroma) and threw in some butter, onions, mushrooms, garlic, salt and pepper.
Salad has spinach, sun dried tomatoes, and avocado.
By Forever Go To PostSo many recipes I find call for basil, I need to get some of that shit.Grows like a weed where I live. I always have a huge pot of it by the end of the summer.
By Forever Go To PostIf I had that much basil I'd make pesto.That's mainly what I use it for.
By Forever Go To PostIf I had that much basil I'd make pesto.
You do!
I have a basil plant now for over 2 years (I've been doing it longer, but this specific one won't die). Best herb to have handy. You pick off the flowers before they bloom and cut just a bit down the stem when you use it. If there becomes too much, make pesto. Basic is great for any pasta, other dishes, and caprese salad so it's handy to have.
Just buy a fully grown plant from Trader Joes and put it in a pot. I forgot if I paid $2.99 or $3.99 but based on how much I used it, best bag for buck deal ever (and the flavor destroys grocery stores).
By 33MillionDollarMen Go To PostSauteed onions are like the best and most underrated shit ever.Especially in butter. Hngggggg
By 33MillionDollarMen Go To PostSauteed onions are like the best and most underrated shit ever.
Not by me they're not lol
