food =[ grantmichaels' skunkworx thread ]=
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Two of them and you have a meal. My kind of supper.
They changed the morning alcohol rules and you can get it after 10AM instead of noon now ...
Place allows/promotes pick-up in PJ's ...
They changed the morning alcohol rules and you can get it after 10AM instead of noon now ...
Place allows/promotes pick-up in PJ's ...
Danielle riffed on cabbage rolls today ...
JHP mystery wine powder can stand in for tomato, and caramelized buttered cabbage is KILLER ...
Looking forward to not having eaten the tomato, too. #acid
I'm going to try to do some more things w/ these ... cabbage rolls are good shit, and w/ the really lean beef, pretty healthy too.
NOTE: Cayenne Indo. in meat mix, Mystery Wine sprinkled w/ Kosher salt ...
JHP mystery wine powder can stand in for tomato, and caramelized buttered cabbage is KILLER ...
Looking forward to not having eaten the tomato, too. #acid
I'm going to try to do some more things w/ these ... cabbage rolls are good shit, and w/ the really lean beef, pretty healthy too.
NOTE: Cayenne Indo. in meat mix, Mystery Wine sprinkled w/ Kosher salt ...
Coming soon, I'm going to take a swipe at a batch in the tagine!
Ashen said:
I picked up the Sansaire the other day while it was 20% off, but the Anova is now on sale for even less than that, and they are pretty comparable: http://anovaculinary.com/products/anova-precision-cooker
With the additional $25 off the $30 less than usual price, it's at Christmas price again, now ...
PS - Probably means they are about to drop the WiFi version ...
Nice!!!!!!!!!!!!!!!!!!!!!!!
Awesome, thanks 
... a thing of true beauty ...
And quite fortunately for me, I have a couple of pounds in the freezer!!!!
Bonus points for having it at the keyb, too - that's my style.
... a thing of true beauty ...And quite fortunately for me, I have a couple of pounds in the freezer!!!!
Bonus points for having it at the keyb, too - that's my style.
Totally. My extended family lives between Maplewood and Short Hills, and work in the city (they have a seat on the NYSE) ...
I've spent time up there when out of school (summer) commuting into the city, doing the whole thing ... train from Hoboken etc ...
The Museum of Natural History, is a personal fav, and probably is one of the things that shaped who I became the most ...
If and when I ever become TRULY remote (and don't have pets - which may be never), and when I can literally be anywhere and do my work (when laptops can do all of the cad/cam I need), I'll come spend some time up there and work while there for a while ...
I've spent time up there when out of school (summer) commuting into the city, doing the whole thing ... train from Hoboken etc ...
The Museum of Natural History, is a personal fav, and probably is one of the things that shaped who I became the most ...
If and when I ever become TRULY remote (and don't have pets - which may be never), and when I can literally be anywhere and do my work (when laptops can do all of the cad/cam I need), I'll come spend some time up there and work while there for a while ...
If I was in NYC, I'd go source one of these ... just because I'm a relatively HUGE Paul's Boutique fan ...
www.foodandwine.com/blogs/2015/3/11/the-new-beastie-boys-sandwich-at-num-pang
=)
www.foodandwine.com/blogs/2015/3/11/the-new-beastie-boys-sandwich-at-num-pang
=)
Throwing it way back to being a little kid ... like, time-warp, far back ...
Publix day = not cooking ...
Air Fryer'd ...
Pi Day and beer ...
Been enjoying having a little green in my space for the past day or two ...
Sansaire ...
DRINK!
Publix day = not cooking ...
Air Fryer'd ...
Pi Day and beer ...
Been enjoying having a little green in my space for the past day or two ...
Sansaire ...
DRINK!
gathered up all the weird/MC shit, recently ...
I'm inspired by folks doing the work, lately ...
I've been trying hard on something on Sunday night's, quietly, for some weeks now ...
Tonight, I'm trying to maximize the dry wagyu brisket bark and bits, Chipotle ('raunt) style ...
I read Serious Eats on it, and then checked some copycat recipes on the net ...
There's a lot going on ...
I removed the fat carefully by hand, because running into the gnarly bite is the only shitty part about Chipotle's awesome beef (they call it barbecoa, but that's a stretch) ...
They had this red pepper at Publix yesterday, so we're trying it tonight ...
And I built up de-glazing concoction of Harpoon Ufo, LDHS Chipotle, ACV, yuzu marmalade, and juice of a quarter lime ...
And I built up a spice mix to toss the brisket in w/ a quarter lime's juice ...
Let's get ready to rumble!
Cook and plate, after the thread settles ...
Hope this doesn't get garbled by Tapatalk, but I kicked things off by getting a pan hot w/ benton's fat, and getting after the fresh pepper slices ...
I poked at them w/ a silicone spattie, and once they started to bend a little, I added in the brisket, and pressed it down w/ the spattie ...
I made some crispies, and some tasty fond ...
Which I de-glazed w/ my concoction ...
I reduced the heat and tossed it a bit to let everything get happy ...
And then I turned the Benton's and butter in the big pan from low to medium, and assembled some tacochanga's w/ cotija or whatever it's called ...
Which I laid very carefully upside down w/ faith that they would seal w/ almost no overlap ... fingers crossed ...
It went pretty good ...
OK, it went very good =)
Doing the work, is sometimes worth it ...
The kaffir powder, yuzu marmalade, and lime juice synergy was amazeballs.
And now, back to work!
I've been trying hard on something on Sunday night's, quietly, for some weeks now ...
Tonight, I'm trying to maximize the dry wagyu brisket bark and bits, Chipotle ('raunt) style ...
I read Serious Eats on it, and then checked some copycat recipes on the net ...
There's a lot going on ...
I removed the fat carefully by hand, because running into the gnarly bite is the only shitty part about Chipotle's awesome beef (they call it barbecoa, but that's a stretch) ...
They had this red pepper at Publix yesterday, so we're trying it tonight ...
And I built up de-glazing concoction of Harpoon Ufo, LDHS Chipotle, ACV, yuzu marmalade, and juice of a quarter lime ...
And I built up a spice mix to toss the brisket in w/ a quarter lime's juice ...
Let's get ready to rumble!
Cook and plate, after the thread settles ...
Hope this doesn't get garbled by Tapatalk, but I kicked things off by getting a pan hot w/ benton's fat, and getting after the fresh pepper slices ...
I poked at them w/ a silicone spattie, and once they started to bend a little, I added in the brisket, and pressed it down w/ the spattie ...
I made some crispies, and some tasty fond ...
Which I de-glazed w/ my concoction ...
I reduced the heat and tossed it a bit to let everything get happy ...
And then I turned the Benton's and butter in the big pan from low to medium, and assembled some tacochanga's w/ cotija or whatever it's called ...
Which I laid very carefully upside down w/ faith that they would seal w/ almost no overlap ... fingers crossed ...
It went pretty good ...
OK, it went very good =)
Doing the work, is sometimes worth it ...
The kaffir powder, yuzu marmalade, and lime juice synergy was amazeballs.
And now, back to work!
Looks fantastic Grant, less cooking and more coding you savage!
JoynersHotPeppers said:
They were really good.
Turned into a bit of a production for late-night, but man, so good ...
Tacochanga's because I don't know what they really would be, and I'm sure boss will be all tortilla nazi on them ...