I guess was just me pointing out why I chose sockeye over farmed Atlantic alternative.
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I guess was just me pointing out why I chose sockeye over farmed Atlantic alternative.
Thumbs up.
First use of the grinder... mostly sirloin trimmings; with a little pork belly. S&P for seasoning only... time will tell if these workout or not
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Ya, those work.
What am I looking at there?
10oz (raw) high fat content burgers, done in the cast iron
I meant are you cooking on a sand plancha grill or something there?
I saw your burger post haha
Underneath the pan. It looks like sand. Is it just an old electric stove with a weird pattern or something?
Wasn’t sure if you bought something cool.
Oh, yeah... mid-2000s kitchen aid stainless steel convection with the control panel up front
We need some fried rice back in here.
Why buy fried scallop seafood fried rice when you can make it?
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No, no... good burgers don’t need gimmicks... just a classic cheese. Did round two tonight as I found the first ones a little over done. These ones were fucking great. Even needed a napkin :rofl:
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Shin Ramen with 375 ml of milk after boiled noodles 80% cooked in water.
Added garlic slices, green onions, enoki mushrooms, tofu, and a raw egg. Simmered milk, added noodles and seasoning mix and covered for a few minutes.
My favorite for now. So so good.
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What the what?
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Lazy Fried Chicken dinner. pulled a chicken out of the deep freeze this am. Used Anova to cool thaw it, and broke it down into wings, drums, thighs, and half breasts. Marinated in milk, egg and pickle juice for a few hours.
Accommodating a bland diet for the wife so dredge was a simple 50/50 flour and cornstarch blend with S&P and a splash of paprika for color.
Deep Fried in two batches for 10 mins at 375. Great crisp, missing the heat I would usually hit this with but that’s life. Served with scratch fries.
First time trying a long-fermented pizza dough. I used this 72 hour dough recipe:
https://bakingthegoods.com/2017/04/1...-baking-steel/
Not the best looking as I have to work on my shaping technique and get used to my new oven, but the flavour of the dough was definitely on point. Also was just using slices of mozza from a big block as i was too lazy to shred some for one pizza. Made a half pepperoni, half margarita:
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I took their advice and bought a 50 pack of 16oz deli containers from Wholesale Club, so now i have 3 more in the freezer ready to use any time. Will make a bigger batch of 8 or 12 next time as i really like this idea of taking a container out of the freezer at lunch time and having a delicious dough ready to use for dinner.
Yay! Continue to spread the good word of fermented dough! :rofl:
I definitely got the idea from you haha. Thanks :thumbsup: