Pulled chuck roast with sweet bbq sauce. Missing a tangy not sweet cole slaw, but still really good. Slaw should put it over the top.
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This isn’t cooking, but man, the Japanese are leading the world in Kit-Kat technology. Sake-flavored Kit-Kats, so great.
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What’s up with the Japanese and KitKats? I’ve had several different colleagues from our parent company in Japan bring me different Japanese versions of KitKats when visiting our offices.
I will post more about this later, but man, the Japanese Kit-Kat game is phenomenal, they leave the rest of the world in the dust.
Kitto katsu is Japanese for good luck (or at least thats the myth).
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It’s Nestle. I’m assuming whatever the reasons are it involves a bunch of dead babies.
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I posted this in the fighting thread last night but it really goes here. I smoked a brisket flat yesterday. Lump charcoal and some Applewood at 225-250 range for 12 hours. Pulled it at 198 internal and rested it for an hour and a half. It turned out pretty good:
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Damn it - it’s that fahrenheit/centigrade thing again isn’t it.
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Lol probably.
This might the best Costco ribeye marbling I’ve ever purchased.
Reverse sear with oven and me drinking without wanting to start the grill. A little gray band.
Are my photo codes included?!
The raw photo and the next photo are two different steaks from same roast.
ETA: Another night, I used leftover bacon grease to cook my reverse seared ribeye and the bacon really killed the ribeye taste imo. I won’t ever use it again.
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I was feeling like braising some short ribs, and this recipe looked good.
It’s surprisingly hard to find to find thick cut short ribs around here. It’s all kalbi. But, we found some American wagyu, boneless.
Oh yeah
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This looks like a perfect steak imo. Nice job
nice, which Costco do you snag these at? I go to the St Louis Park one and I feel like their steak game has gone way downhill the past couple years.
Not in the cities currently. Yeah if I had known that roast was going to be that good I would have grabbed another in hope though.
Just made the best tasting dish I’ve ever made via Kenji’s book. Meatballs with mushroom cream sauce. The depth of flavor was mind blowing. Umami galore. Fairly easy and took me 1 hour and 15 minutes start to finish. Progress pics + final product. I served it over noods, but tomorrow will be something else. I’ll post a picture of the recipe if anyone wants it.
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Ok I found my project this week!
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Did you have lamb or liver in these?
Can’t remember or be bothered to look up whether I posted my experiment with mapo tofu but it came out great and even my toddler liked it despite the spiciness. Recipe from Woks of life was easy and delicious.
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I didn’t know you could have nyotaimori meatballs.
Did you just decide to make them from the book or did you watch his recent video?