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Beet “tartare”. I love steak tartare, but have been playing around a bit to see how I can coax richer, meatier flavors out of vegetarian dishes. Peeled and sliced the beets and sous vide at 190f for a couple hours. Drained off the liquid (which is divine!), diced similar to a thicker-cut steak tart...

Beet “tartare”. I love steak tartare, but have been playing around a bit to see how I can coax richer, meatier flavors out of vegetarian dishes. Peeled and sliced the beets and sous vide at 190f for a couple hours. Drained off the liquid (which is divine!), diced similar to a thicker-cut steak tart...

Brian Tuite wrote: ↑August 3rd, 2022, 7:53 pm Wild Alaskan Halibut over Zucchini Noodles with Garden Fresh Tomatoes, Lemon Zest and Shaved Pecorino

9BA740CB-DE63-439A-8E80-5DB39C7B9961.jpeg

Zucchini noodles, I never would have thunk. May never cook pasta noodles again.

Zoodles!

Pick me!

I'll take what you don't want!

Ditto on the heat factor. You would be surprised how hot things can get over time with just a couple habanero's. That being said, when I started making my fermented hot sauces, I went really hot with mostly habanero's, but now I like to do a mix, with quite a few Fresno's in the mix because I like ...

Brent C l a y t o n wrote: ↑July 14th, 2022, 4:10 pm I thought everyone who lives in NYC knows that Mother's Day and NYE are two of the absolute worst nights to go out to eat, especially if you're looking for Michelin-starred quality?

Don't forget Valentine's Day.

Ditto on the heat factor. You would be surprised how hot things can get over time with just a couple habanero's. That being said, when I started making my fermented hot sauces, I went really hot with mostly habanero's, but now I like to do a mix, with quite a few Fresno's in the mix because I like t...

A few ago I had SO MANY plants.

I would take the ones that were hidden and got as big as your arm, and cut them in half lengthwise. I would scoop out the seeds and fill them with some kind of meat and cheese (usually just ground beef), then I would grill the entire thing. Really yummy.

Scott G r u n e r wrote: ↑July 9th, 2022, 12:26 am
GregT wrote: ↑July 3rd, 2022, 3:52 pm
But make sure it's really strained - they can actually ferment. Not bad if they do, but kind of strange. I've had that happen a few times.

Yogurt-Cheese-Balls-Labneh-Korat-2.jpg
may I ask… strained with?

I hang my labneh in cheesecloth. I just finished a new batch yesterday!

Interesting. Thanks! I will say though that Kenji López-Alt is adamant that burgers should not be salted until after the patty is formed. That’s the one on the left in the picture below. The one on the right is salt mixed in. 28C2F3BC-C5AA-4F61-8FC9-48417CD40287.jpeg That reminds me of a time many ...

Little bit of Father’s Day fun with some Westholme picanha. Just salt and pepper on the smoker then finished on the binchotan grill for some extra maillard and texture. Sliced like steak and served alongside some jalapeño and mint coleslaw, shaved fennel salad and potato salad which I didn’t get pi...

Bill Tex Landreth wrote: ↑June 11th, 2022, 9:33 am B0745F30-9CFF-4541-A007-DC2157D6C4C9.jpeg

Pork shoulder “al pastor”. Now on to the sauce fabrication.

Pineapple?

I don't add any sweetener to mine. As far as texture/thickness, I usually do three different things with mine: 1. Make yogurt with whole milk, and leave some of it as is. A lot of the time I will use the thinner yogurt to make dressings and sauces. 2. Take part of that yogurt and hang it in cheesecl...

I use my InstantPot. The Yogurt button makes it foolproof.

IMO, restaurants and food here in EE. Travel is something else completely (we have to eat regardless of where we are in the world).

When we buy Tuna, the guy cutting the fish always throws in a little lagniappe after they weigh it. Sometimes a little escolar or swordfish, anything in that part of the counter. Yesterday it was a nice piece off the other end of the tuna loin. Turned it into an appetizer. The tuna, jalapeño, peach...

When i was undergoing Chemo and Radiation and had a feeding tube, I still cooked most meals for my family even though I couldn't eat. But to your point above, those days where I couldn't walk well and just had to stay in bed I watched Food Channel - mostly DDD and developed a lot of appreciation fo...

Joe W i n o g r a d wrote: ↑May 18th, 2022, 11:42 am [drift alert]

I’d recommend Kewpie, the Japanese Mayo, for those who have not tried it.

It’s not a replacement for American Mayo, rather a different take - a bit more akin to an aioli.

viewtopic.php?p=3512832#p3512832

I absolutely LOVE mayo, and for a while now I have been making the Serious Eats recipe that mimics Kewpie. But I think it is WAY better than Kewpie. Seems like it would be pretty easy to make it using some truffle oil. That way you could control the intensity. https://www.seriouseats.com/sauced-japa...

I've made it a few times and love it! I used the Serious Eats recipe with their salsa and pickled onions linked in the main recipe:

https://www.seriouseats.com/cochinita-p ... ork-recipe

Another vote for Pequod, although it's been decades since I've had one.

I was a bartender for many years, and worked in a very busy Mexican restaurant for several of those, so I have made literally over 10,000 Margaritas. Of course in a restaurant we used lime and lemon mixes, but a basic recipe is as follows: 2 pts. Tequila 1 pt. Orange liqueur (I like less of this tha...

Confit Duck Leg Salad with Frisee Lettuce Trumpet Mushrooms, Lardons and Bacon Vinaigrette. FCB68F45-C996-464B-ADBF-BA59D03E7D85.jpeg Braised Lamb Shank with Creamy Polenta, Button Mushrooms, Carrots and Leeks. 5EA72156-06C1-41EB-9B72-9AF978B79436.jpeg Sounds / Looks amazing.. rich, but hopefully t...

Robert M yers wrote: ↑March 10th, 2022, 10:09 pm We would all like a taste, because it seems impossible, But how is that company doing who sold Turkey dinner Soda? That’s just not a sustainable product line.

They brought it back!

https://www.foodandwine.com/news/jones- ... gravy-soda

I've made this several times after it became TikTok famous. I like to also add in a bit of other cheeses I might have on hand. Delicious!

Definitely filter.
Is this a commercial bottling, or just a home product? If commercial and you still feel uncomfortable, you could always bottle with Velcorin.

Made a quick attempt today to buy a Ukrainian vodka so I could toast the heroism so many are displaying. Not many options locally, but ended up with Krol, a potato vodka conceived in Poland and maybe with Polish ownership, but made in Ukraine. Sipping on a shot with a little lime, it's more of a vo...

Thanks for the recipe. It was delicious and simple to make. My husband and I both had seconds. We paired it with an off-dry Chenin Blanc, which was good, but I think there is probably a better pairing. What would you suggest? I will definitely make this again. I like off-dry whites with bleu cheese...

Looks great! I'm going to have to make a new starter. The one I bought at Acme Bread a few years ago seems to have become overrun with Acetobacter. Thanks. I would start with good rye flour and water, nothing else. You don't need a commercial starter. There are plenty of instructions on the web... ...

Somehow I missed this thread... I've been really into sourdough baking for the past few years and recently took it up a notch. I have three starters: French style "levain liquide", Italian style "lievito madre", and a German style rye. For a long time, I just used the levain liq...

The Cowgirl Creamery location in the Ferry Building in SF closed last year. Such a bummer. It was right next to Acme Bread. It was a delicious duo while it lasted. *sigh*

Weather felt appropriately warm yesterday for some seafood. Sucked up some kushi oysters, sliced up a saku block of ahi and seasoned with furikake, yuzu ponzu, tamari shoyu and bonito. Grilled up some salmon bellies and served with a yuzu mayo and black garlic molasses. 3D7C7A70-39DC-4D82-82BF-EBE6...

Weather felt appropriately warm yesterday for some seafood. Sucked up some kushi oysters, sliced up a saku block of ahi and seasoned with furikake, yuzu ponzu, tamari shoyu and bonito. Grilled up some salmon bellies and served with a yuzu mayo and black garlic molasses. 3D7C7A70-39DC-4D82-82BF-EBE6...

I would do something Japanese. They really don't use the offending ingredients.

One of my doctors' name is Chern. My phone always corrects it to Chernobyl.

Ras el hanout spiced Te Mana lamb chops pan seared then finished in the oven with hasselback taters, couscous, spicy honey roasted veg and an Israeli salad. Dark chocolate chip cookies for dessert https://i.ibb.co/Npbrgmm/7-BB79-BAA-7-AC2-4-CB8-A888-8-EA25-C5-A9059.jpg https://i.ibb.co/d4h35PP/2-D6...

That sounds great! And I also have some smoked salmon on hand. But in your instructions, I think you forgot to add the milk to your roux somewhere between steps 4 and 5.

Zojirushi https://shop.zojirushi.com/collections/water-boilers-warmers/products/cvjac?utm_source=FY2022_NOV_OLA2&utm_medium=National_Google_PPC_product&utm_campaign=CVJAC_SHO_ENG&utm_content=TEXT_ONLINESHOP&gclid=Cj0KCQiAzfuNBhCGARIsAD1nu-9lQ0YE--RbmeLyTX1xn1topPoH4US9UlZCrYsmXcOO0e...

Zojirushi https://shop.zojirushi.com/collections/water-boilers-warmers/products/cvjac?utm_source=FY2022_NOV_OLA2&utm_medium=National_Google_PPC_product&utm_campaign=CVJAC_SHO_ENG&utm_content=TEXT_ONLINESHOP&gclid=Cj0KCQiAzfuNBhCGARIsAD1nu-9lQ0YE--RbmeLyTX1xn1topPoH4US9UlZCrYsmXcOO0eC...

This is a review of an Italian restaurant called Bros, with one Micheline star. [swoon.gif] https://everywhereist.com/2021/12/bros-restaurant-lecce-we-eat-at-the-worst-michelin-starred-restaurant-ever/ There is something to be said about a truly disastrous meal, a meal forever indelible in your memo...

When I was working I would make a 5-6 portion frittata on Sunday, portion it out and individually wrap them. All I had to do was microwave them in the morning and viola- hot breakfast almost instantly.

Does anyone have any tips on where to get cuts of pork belly like this in San Francisco? I've seen smaller cuts of it packaged at grocers but nothing bigger than a pound. When I ask the butcher they suggest an Asian market but I've never been sure where to go for that. Appreciate all suggestions. I...

A 2005 could be relatively low in sulfites already, depending on where it was at at bottling. It tends to lose a few ppm per year.

Was in the mood for some smash burgers on Tuesday night. Schweid & Sons signature Chuck & brisket blend patties, sautéed red onions, bacon, American cheese, arugula & pickles. 8D35CCE4-4D31-4B77-850C-FA022B56E8C0.jpeg I think I prefer my burgers smashed as opposed to thick and medium ra...

Love Popeyes too, but I bought 6 chicken sandwiches to go last week and they were a shadow of their former selves. Seemed like they were small(er) and had been in the bag too long ahead of time. Oh well I’ll try again, but maybe just not 6. Speaking of dirty rice Isaac Toups dirty rice is an absolu...

Just picked up some the other day. I still have two pieces in my fridge. I made my own mashed potatoes. Yum.

How cool is that? Wow!

The call came in for Fish Tacos for Mother’s Day (actually she came home from shopping with the fixings) so Fish Tacos it was. Fresh Cod, Rice Flour Batter with Chipotle Adobo, Chipotle Tartar Sauce, Red Cabbage Slaw, Radishes and Avocado on Hatch Green Chile Tortillas. 563FA5BB-2BE5-4401-A1DF-F6DD...

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