Recent content by alaminute

Ditto

To pizza: thick crust, like Chicago deep dish thick crust! To peach cobbler: with ice cream. Always anything with ice cream. Bourbon or Scotch?

It should work fine but I would suggest thawing the bags before reheating.

vegan (n.) 1944, from vegetable (n.) + -an; coined by English vegetarian Donald Watson (1910-2005) to distinguish those who abstain from all animal products (eggs, cheese, etc.) from those who merely refuse to eat the animals

This is an important message to express to any other cook you see casually burn a chicken breast and throw it away during service without a second thought. Think of all the sunlight and time it took to grow the plants to feed and raise a living chicken who in turn required even more feed and...

If you have access to a circulator, I've seen a one of the best chefs in my area do about 40 degrees C in buttermilk/aromatic bags before breading and frying to great success. Works nicely in 350 F fryer oil where you usually have to drop the temp to 275-325 for anything larger than wings.

Anything risotto lol, throw in some scallops with a clever buerre blanc and it'll sell out every time.

I'd say because of the nature of pop-ups you're really relying on industry relationships. All social media outlets are obvious places to start but that's friends and family mostly. Next I would advertise to any other chefs, owners, purveyors, writers or critics you've worked with and...

Yes, I'm curious too what you went with. I know it's late in the game to solicit opinions (especially since the menu rollout happened months ago) but my initial thought was that you already have a lot of flavor in those components with a very nice subtle BBQ direction from the chop. Just add...

Practice.

I think it looks great! Unique style of handle that seems pretty reasonable. I'm really impressed.

Second this, although I also agree that the reasoning is terrible.

lol, it's definitely a misnomer. The cut is also known as a bistro steak and it comes from the center of the shoulder clod. It's so named because of how phenomenally it resembles a miniature psmo. This particular cut works amazing sous vide.

We've done petite filets sous vide at my place for years. First we clean and portion the steaks and then put the raw meat in the vacuum bag -4 10 oz portions per bag- with a little butter, thyme and garlic for aromatics. Then drop two to four bags in your bath at a time at 117 degrees f for at...

Whaaaaatt??!!!!!! Thanks- that's awesome