No Caraway seeds? Hulk sad!
1 Like
PC Brand!
The best grocery store near my house is a Real Canadian Superstore so half our stuff is PC Brand including our chopping boards, etc.
Kansas City New York strip with my awesome mac n cheese that’s way better than your mac n cheese, plus some token green stuff I steamed and then tossed with the steak drippings.
Could have gone another minute on the steak, but this is acceptable doneness to me.
8 Likes
Food porn.
Made Eggs Benedict first time. Was super happy. Only thing I underestimated was how much seasoning and acid you need to cut all the fat. Would amp up both 25% next time. Otherwise pretty good.
Pro tip/ old family addition. Add canned asparagus tips on the muffin. It is amazing.
Mac n cheese recipe, please?
For 1 cup dried macaroni:
2 tbsp unsalted butter
2 tbsp AP flour
Whisk around for a couple minutes over med heat. Don’t brown.
Remove from heat (I do this because my saucier retains heat very well and I want it to cool down a bit so I don’t scald the milk).
Add:
1/4 tsp coarse black pepper
1/4 tsp smoked paprika (more is ok!)
1/4 tsp granulated onion (a bit less maybe)
1/8 tsp granulated garlic
Pinch salt
Swirl it around for a bit until everything smells good, maybe 30 seconds.
Whisk in 1 cup warmed whole milk (microwave ftw). Return to med-low heat and cook a few minutes until it thickens up. Barely simmering is ok, boiling is bad.
Reduce heat and slowly whisk in 4 oz good (but not great) sharp cheddar. Like something you can find at a regular supermarket, but in the deli section, not the dairy section.
Remove from heat when all the cheese has been added and melted to uniform consistency. Stir in the macaroni that you presumably cooked somewhere along the way.
Serve. Lick serving spoon.
1 Like
Decided to atone for yesterday’s carnivorous gluttony and got my veg on with a big pot of chana masala. First time I tried making this at home and it wasn’t difficult at all. Well worth the effort.
10 Likes
Saw Chilean sea bass at Costco and decided to give it a try. I was feeling Asian, but most of the recipes I looked at baked or broiled it, which seems like a waste of good skin. So, I pan seared it, and turned the idea of the marinade into a glaze, which after my additions tuned out to be white miso, mirin, sake, soy sauce, brown sugar, and some ginger, garlic and green onions that were strained out after. Ridiculously good.
10 Likes
What did you eat it with? Bread? Rice? Straight up?
Looks good. Attentive plating as well.
Dinner seems to be quite the event at the Wookie household.
Just a bowl of it for this serving, with some leftover chicken. I’ll probably eat the rest of it with rice. Doubt I’ll get motivated enough to make any Indian flatbreads.
I’ve got to have it with some sort rice or bread. Just doesn’t feel right without it.
Of course, part of the reason is that I like it spicy AF. But even if I get a blander version still feels weird without the bread or rice.
Ain’t no other events these days.
I tried to reverse sear which i have no experience with and over cooked this 14 oz ribeye so badly it would barely pass as MW :(
There are a few places you could have gone wrong. One would be by overcooking the meat before searing.
You want to pat your steak dry before attempting a reverse sear. You want to do it at a very high temperature. You should flip the steak often because you only want to cook the outside. If you are doing it in a skillet, you should judge whether it’s ready by how it looks, not by how much of a fond you have developed for the purpose of making a pan sauce.
Do you have a good thermometer? And were you doing oven to pan, or all pan?
Someone posted a tip for getting your tofu dried out in order to get it crispy but I can’t find it, anyone know what I’m talking about? I feel like it was @mosdef but could be making things up.
I just sandwich it between paper towels and put a weight on it. The mild pressure will squeeze out some excess water and make it easier to fry.
1 Like
100% it was overcooked before searing. I usually do half-ass reverse sear in the pan and it works out fine (im less of a sear fanatic than most, i care more about the inside). I tried oven method and fucked it up. My oven is shit anyhow i guess the temperature was off.