Braised Lamb shanks over polenta. Big ass shrimp. Those two are over a quarter pound
What sauce did you put over the lamb?
So what it was braised in obviously. Onion, garlic, some diced tomato, stock, white wine, herbs, etc. Then braised it in the sauce for a few hours. The green stuff is a gremolata of rosemary, lemon zest, parsley and garlic. Pretty good if i say so myself.
Verdict on the buttermilk bath for the birds? Meh. Not a big difference between the dry brine and this, imo. If you have issues with drying out your bird, go for it. They were grinding either way. Had to break out the large cast iron since we went side by side this evening.
Hmm, interesting. When you said buttermilk, I assume it was going to be fried.
Yeah, I saw the buttermilk soak on Salt Fat Acid Heat
I ate some of the chicken breast today with lunch and it may have been even better, cold. Taste was great -- but vs. a dry brine that I have been using from time to time (just heavily salted w/light kosher and fridge for 24 hours) I am not sure it was worthwhile.
That particular pan is heavy. Very heavy. It doesn't fit in all ovens (I brought it with me a few times when cooking for people) but the versatility of the classic iron skillet is raised a few notches when it is this large -- and you can put it on the stove-top across two different heat sources. My wife cannot use it because she can not transfer to/from oven when fully loaded. It is a bear but it is a utility knife that I love to own. Think it was $40? Was a gift. The standard skillet was less than $20.
I am sure some of us have cabinet space filled by pricey cook ware. You can do an awful lot with 2-3 cast iron cheapos. (Also, they are next to impossible to damage.)
Yeah, I saw the buttermilk soak on Salt Fat Acid Heat
I ate some of the chicken breast today with lunch and it may have been even better, cold. Taste was great -- but vs. a dry brine that I have been using from time to time (just heavily salted w/light kosher and fridge for 24 hours) I am not sure it was worthwhile.
That particular pan is heavy. Very heavy. It doesn't fit in all ovens (I brought it with me a few times when cooking for people) but the versatility of the classic iron skillet is raised a few notches when it is this large -- and you can put it on the stove-top across two different heat sources. My wife cannot use it because she can not transfer to/from oven when fully loaded. It is a bear but it is a utility knife that I love to own. Think it was $40? Was a gift. The standard skillet was less than $20.
I am sure some of us have cabinet space filled by pricey cook ware. You can do an awful lot with 2-3 cast iron cheapos. (Also, they are next to impossible to damage.)
Yeah, I saw the buttermilk soak on Salt Fat Acid Heat
I ate some of the chicken breast today with lunch and it may have been even better, cold. Taste was great -- but vs. a dry brine that I have been using from time to time (just heavily salted w/light kosher and fridge for 24 hours) I am not sure it was worthwhile.
That particular pan is heavy. Very heavy. It doesn't fit in all ovens (I brought it with me a few times when cooking for people) but the versatility of the classic iron skillet is raised a few notches when it is this large -- and you can put it on the stove-top across two different heat sources. My wife cannot use it because she can not transfer to/from oven when fully loaded. It is a bear but it is a utility knife that I love to own. Think it was $40? Was a gift. The standard skillet was less than $20.
I am sure some of us have cabinet space filled by pricey cook ware. You can do an awful lot with 2-3 cast iron cheapos. (Also, they are next to impossible to damage.)
Drop that pan on rambo's foot. Watch what happens.
This beauty had prosciutto, capicola, regular provolone, sharp provolone, soppressata, and roasted red peppers
The 4 yr old got a bacon egg and cheese and could only finish half, as well.
Both look very delicious!
2005 - London
2009 - Toronto
2010 - Buffalo
2011 - Toronto 1&2
2013 - London, Pittsburgh, Buffalo
2014 - Cincinnati, St. Louis, Detroit
2016 - Ft. Lauderdale, Miami, Ottawa, Toronto 1 2018 - Fenway 1&2 2022 - Hamilton, Toronto 2023 - Chicago 1&2 2024 - Las Vegas 1&2
Quite possibly the, ummm, least intelligent person that Sean has had on the show. Good thing for her that she looks good and can sing. She missed on a whole bunch of words and -- best part -- she went on a show eating fucking hot wings when having a black pepper allergy.
I'm not the biggest Mac and cheese can, not that I don't like it, but it's not high on my list. I had a macaroni pie in Barbados on our honeymoon that basically ruined macky chee for me by being so delicious that nothing compared favorabfav.
Quite possibly the, ummm, least intelligent person that Sean has had on the show. Good thing for her that she looks good and can sing. She missed on a whole bunch of words and -- best part -- she went on a show eating fucking hot wings when having a black pepper allergy.
Comments
That cast iron guy is legit.
Only ate half and am stuffed
Sandwiches are a fucking religion around here
This beauty had prosciutto, capicola, regular provolone, sharp provolone, soppressata, and roasted red peppers
The 4 yr old got a bacon egg and cheese and could only finish half, as well.
2009 - Toronto
2010 - Buffalo
2011 - Toronto 1&2
2013 - London, Pittsburgh, Buffalo
2014 - Cincinnati, St. Louis, Detroit
2016 - Ft. Lauderdale, Miami, Ottawa, Toronto 1
2018 - Fenway 1&2
2022 - Hamilton, Toronto
2023 - Chicago 1&2
2024 - Las Vegas 1&2
Maybe tomorrow
Need to try making my own pasta.
Decided to break out one of the family gifts a bit early.
Wow, beats the hell out of pancakes!
Also, I have stated my preference for flour tortillas, but these south Philly barbacoa guys are on another level
Red sauce meatloaf, mashed taters, roasted sprouts.
The Sea Bass was good but the 4 year old's side of Mac N Cheese was the best thing on the table.
Suckered into 2 apps and 3 desserts. Frigging wife is as bad as the kids!
I had a macaroni pie in Barbados on our honeymoon that basically ruined macky chee for me by being so delicious that nothing compared favorabfav.
Should turn out good, I hope.