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Mr. Wiggles posted:I've actually been looking for a barber! But I go to a hipster barber in Reno that's all straight razors and straight bourbon and I'd like to find equivalent. These guys are that, straight razors and sharp cuts. Dunno about the bourbon, but I'm sure that'd be fine with these dudes. One of my buddy's just started there, I'll have to ask. Heading to Reno for the holidays in a couple weeks, will be good to be back in old stomping grounds. And to ski my rear end off in Tahoe.
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Dec 15, 2017 07:17
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Pollyanna posted:Critique my meatball recipe! my suggestion would be to focus more on technique than recipe. a recipe isn't going to get you an excellent meatball. getting down and dirty with the whys and hows will though. in particular, meatballs are made springy by emulsion. you need to emulsify your meat, and add in water and fat, which adds the perception of moisture (and also literal moisture). you can't emulsify a warm mixture as well as you can a cold mixture, so you also have to be careful about the temperature of the water and fat you're adding. you can't just make a "panade" and hope everything works out, you gotta be more deliberate about it I guess. you definitely don't want to "warm your meat with your body heat." when I'm making my super springy meat to grill, like a turkish style adana kebab or something, I usually add moisture in the form of pureed/liquified onion. like get a mini food processor or something, and literally turn an onion and some garlic into watery pulp. then throw half an icecube in to add some water and chill everything down. then add maybe some fish sauce or salt or whatever is appropriate for what you're making to add either more liquid, or just seasoning. then emulisfy the mixture into the meat. then chill again for half an hour or something, and form into kebabs or patties or meatballs or whatever your final form will be. with the right amount of moisture (maybe 1/4th or 1/3rd cup per lb), your meat will end up springy and juicy af.
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Dec 15, 2017 08:54
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mindphlux posted:add maybe some fish sauce Woah, equivocation on fish sauce?! Are you feeling OK?
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Dec 17, 2017 09:38
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Scientastic posted:Woah, equivocation on fish sauce?! Are you feeling OK? not everyone has fish sauce or can afford to buy it scientastic - this is part of my new, more-understanding-mindphlux community outreach "human-type 'empathy'" initiative
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Dec 17, 2017 18:58
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mindphlux posted:not everyone has fish sauce or can afford to buy it scientastic - this is part of my new, more-understanding-mindphlux community outreach "human-type 'empathy'" initiative i think you should stick to making pretty crockery. the human type thing seems to have passed you by a long time back.
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Dec 17, 2017 19:01
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Oh it was how to cook 'for' humans...
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Dec 17, 2017 20:27
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My neighbor went to Pennsylvania, brought home a bunch of trout and vennison, just smoked all the fish and gave me a big 4lber so I can make fish dip for xmas. Made a test batch just now, effing delicious. Like bacon, trout, and chip dip had a baby.
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Dec 17, 2017 23:28
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Pollyanna posted:Critique my meatball recipe! I recently made Serious Eats Italian meatballs and really liked how they came out. http://www.seriouseats.com/amp/recipes/2015/01/italian-american-beef-pork-meatballs-red-tomato-sauce-recipe.html Key things to try: - mix in half the meat with the Panade to get it really well mixed, then mix the rest in lightly so that it has a good texture - try their gelatin trick to keep things juicy - make really big meatballs, broil to brown then finish in the sauce (note: mine took significantly longer to finish cooking than they advised- I used an instant read thermometer to make sure they cooked through.) I didn't feel like looking for pancetta so just used a couple pieces of bacon that I tossed into the freezer to harden before chopping up. Worked fine.
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Dec 18, 2017 05:18
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That Works posted:Oh it was how to cook 'for' humans... Speaking of "How to Serve Man" would it be overly petty of me to cut a 12 pound prime rib roast in two because my father wants it cooked to 140 and I want mine at 125? I respect that he bought a $100 hunk of meat and it's his house and he wants a big, grand meal, but... Yeah, I think I just answered my own question. Shut up and cook what's on the ticket, Wrought.
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Dec 18, 2017 17:12
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Wroughtirony posted:Speaking of "How to Serve Man" would it be overly petty of me to cut a 12 pound prime rib roast in two because my father wants it cooked to 140 and I want mine at 125? I respect that he bought a $100 hunk of meat and it's his house and he wants a big, grand meal, but... Just cook it to 132* and let it coast. Letter of the law, not spirit. I mean it's his meat but god drat, don't cook that poo poo well done.
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Dec 18, 2017 17:19
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Couldn't you use a real hot oven so that you have a big gradient? End pieces would be well done, middle might be more midrare?
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Dec 18, 2017 18:46
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Chemmy posted:Couldn't you use a real hot oven so that you have a big gradient? End pieces would be well done, middle might be more midrare? That's one hell of a way to get a big grey ring of suck on the entire thing.
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Dec 18, 2017 20:22
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You're going to lose more weight to shrinkage too. Cooking well done requires lower heat if there's any chance of it being tender.
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Dec 19, 2017 00:01
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Update: I'm pulling at 125, resting 9 minutes and then blasting at 500. It took some negotiation, but stopped short of armed conflict.
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Dec 19, 2017 00:12
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There's always the slap-his-slab-in-a-hot-skillet-for-a-minute technique that will turn the outside as gray as he likes, thus tricking him into thinking it's well done! (Don't ask me how I know this)
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Dec 19, 2017 01:18
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Just ate at my favorite ramen and fried chicken place, and for the first time just tried their biscut. IT IS A DEEP FRIED BISCUT. IT IS MY NEW FAVORITE THING.
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Dec 19, 2017 18:45
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Suspect Bucket posted:Just ate at my favorite ramen and fried chicken place, and for the first time just tried their biscut. IT IS A DEEP FRIED BISCUT. IT IS MY NEW FAVORITE THING. there was a place we went to in denver that does a country fried egg. like softboiled then buttermilk battered and fried, still had runny yolk. it owned.
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Dec 19, 2017 18:49
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GrAviTy84 posted:there was a place we went to in denver that does a country fried egg. like softboiled then buttermilk battered and fried, still had runny yolk. it owned. That also sounds like it owns!
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Dec 19, 2017 18:54
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what happens if you just poach an egg in 375-degree oil
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Dec 19, 2017 19:10
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GrAviTy84 posted:there was a place we went to in denver that does a country fried egg. like softboiled then buttermilk battered and fried, still had runny yolk. it owned. Sassafras?
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Dec 19, 2017 19:13
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GrAviTy84 posted:there was a place we went to in denver that does a country fried egg. like softboiled then buttermilk battered and fried, still had runny yolk. it owned. Yeah, I just drooled a little.
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Dec 19, 2017 19:54
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OMGVBFLOL posted:what happens if you just poach an egg in 375-degree oil
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Dec 19, 2017 19:58
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Hauki posted:Sassafras? YUP! so good!
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Dec 19, 2017 20:08
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Elizabethan Error posted:3rd degree burns after the egg explodes metal
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Dec 19, 2017 20:58
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OMGVBFLOL posted:what happens if you just poach an egg in 375-degree oil If you drain them when they come out of the oil they're surprisingly light. You get the outer white browned and slightly crisp while the inside is still runny. Better than the idea sounds at first blush. Edit: Apparently this approach is classier than I thought: here's a link to a video of Jacques loving Pépin making eggs this way. SubG fucked around with this message at 22:33 on Dec 19, 2017 |
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Dec 19, 2017 22:27
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Wroughtirony posted:Update: I'm pulling at 125, resting 9 minutes and then blasting at 500. It took some negotiation, but stopped short of armed conflict. My old man managed steak houses for years, and he’s always said one thing they would do if people ordered their prime well done is just submerge it in the au jus until it no longer looked red.
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Dec 19, 2017 23:08
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Oldsrocket_27 posted:My old man managed steak houses for years, and he’s always said one thing they would do if people ordered their prime well done is just submerge it in the au jus until it no longer looked red. this is actually pretty brilliant. lol
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Dec 19, 2017 23:25
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Wroughtirony posted:Update: I'm pulling at 125, resting 9 minutes and then blasting at 500. It took some negotiation, but stopped short of armed conflict. That's basically what I do to keep the wife happy. I cook it at 200* for however long it takes and then crank it at 500* for about 15 minutes. I'm sure I'd be happier if I had a SV or Searzall but I'm broke so I make do.
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Dec 20, 2017 21:18
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isn’t the slow cook plus a seared finish the nitpicky obsessive molecular gastronomist answer for all beef anywaySubG posted:When I was growing up this was called a floater. You fry up a shitload of bacon, save the grease in a dutch oven or whatever, and then top off the grease with some manteca or whatever if it's less than egg-deep. Then you crack an egg into it. The egg will immediately sink, then puff up some and float. You scoop it out. You could drain it, but I usually had them scooped out and immediately dumped into a tortilla with a strip of bacon, some cheese, and other poo poo if it was like a special occasion or something. this rules and I’m definitely trying it
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Dec 20, 2017 23:41
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OMGVBFLOL posted:isn’t the slow cook plus a seared finish the nitpicky obsessive molecular gastronomist answer for all beef anyway ACTUally,  The most nitpicky obsessive way to make steak is Ducasse's method (as far as I'm aware, at least). It only works with stupid thick cuts (I've done it with a 2'' ribeye and it seemed like it couldn't go much thinner and still work) and it takes 45 minutes, but my lord, maillard. And the flavor you get... unparalleled.
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Dec 21, 2017 00:55
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I miss the heady days of multiple people trying that method using half inch steaks and melting down at their butter poached meat. My old man only makes fried eggs as floaters because he’s from Oklahoma, cooks two pounds of bacon at a time, and then adds a bunch from his gross rear end open fat jar that he swears is a German secret.
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Dec 21, 2017 02:17
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did symmetry just goonsplain duck assing steaks? what have we come to gwiss? Make GWS Great Again in b4 sandwich argument, hand salads, ONE TRUE CARBONARA, or eat the eggs.
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Dec 21, 2017 15:59
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GrAviTy84 posted:
But I like the sandwich argument. It makes me feel warm and fuzzy inside.
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Dec 21, 2017 16:54
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soup is a sandwich
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Dec 21, 2017 18:23
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OMGVBFLOL posted:soup is a sandwich only in a breadbowl
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Dec 21, 2017 18:36
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i made an authentic carbonara handsoup with beans
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Dec 21, 2017 18:39
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OMGVBFLOL posted:soup is a sandwich This is self-evidently false, as soup and a sandwich is the best lunch, and it would be called “sandwich and another sandwich” if it were true
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Dec 21, 2017 18:42
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bribe a topologist enough and anything can be a sandwich
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Dec 21, 2017 18:42
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Scientastic posted:This is self-evidently false, as soup and a sandwich is the best lunch, and it would be called “sandwich and another sandwich” if it were true that is, what its called
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Dec 21, 2017 18:46
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hi, yes, I'll have the sandwich^2 special, thanks
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Dec 21, 2017 19:01
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