Food • Page 1132

I just remembered I have a chopper and I didn't even use it lol

 

Jimmy Jonh’s changed the order of all their sandwiches on the menu, but didn’t change the sandwich numbers, so now I get very confused when I order.

 

I made my last meal from Hello fresh. The parmesan pasta. Surprisingly I screwed this one up the most. Still suck at chopping and I burnt the crumbs on top oop. I had never used the broiler tbh i still don't know what it even does

 

The flames come from the top of the oven rather than the bottom. I tried roasting habaneros a few months back and didnt realize after 5 mins in the oven they'd turn to a burnt crisp haha

 

I did not know this

 

Nachos before the movie last night. Honestly, they were a little disappointing because the toppings:chip ratio was off. I ended up with a a good amount of plain chips at the end. Could've used some guac and/or sour cream. Otherwise though, they were good.

 

Yeah they should've at least thrown more cheeses on there.

 

So first off I’m a food idiot with zero knowledge just some background.
So I make just very basic burgers sometimes but haven’t lately.
The grocery store was completely out of 80/20 ground beef (I’m guessing bc of Memorial Day) so I got 93/7 instead and wow I’m a convert

 

If my grocery store is out of 80/20, I buy 70/30 haha.

I had one of the best meals of my life at Fruition in Denver on Tuesday. If you're in Denver or visiting, I can't recommend it enough. We were greeted with complimentary wine when we sat down. Stoic & Genuine is fantastic too. A truly incredible happy hour. I could go on all day about Boulder restaurants, but I'll restrain myself.

Also, I think I have found the best mac and cheese recipe in the world. I made 12 servings of it for a picnic and everyone told me it was the best mac and cheese they've had in their life. The secret is a ratio of 1 lb of cheese to 1 lb of dried pasta.

 

What kinda cheese did you use?

 

Half muenster, half colby-jack.

 

Hmm I wouldn't think cojack would be for good mac n cheese. I'll have to try it. I actually like american, but it has to be the good shit from the deli, not kraft singles lmao.

 

Definitely try it. Muenster is the key cheese though.

 

I'm picking up nearly 2 lbs of dry aged rib cap to cook for tomorrow. My butcher wants me to share my results with them. I'm racking my brain trying to think of what to serve with it and how to present it. Gah. I'm thinking classic French. Definitely a potato, some veggies, and a sauce. Pommes dauphinoise or aligot perhaps.

 

The aligot may be a little too heavy and rich to go with the meat? Not sure. I've done hasselback gratin potatoes which were good, or even maybe just a basic smooth and creamy mashed. Then some kind of in-season spring or summer veggie, maybe peas or asparagus?

 

I like your spring/summer veggie idea. I just want to put together the best looking plate of food I've ever done. Which might help my lame social media food account haha.

 

Or maybe mushrooms to boost some of the funkiness of the dry-aging. I always think of this video when I want to have ribeye/prime-rib.

 

Fuck. That looks so good. I'm definitely slicing it that way to serve. Thanks for sharing that. I love his technique.

 

I got some koji and I'm gonna age some steak and pork with it. I also really wanna try to make my own miso with it .

 

If you haven't seen his episodes of Mind of a Chef or Chef's table I highly recommend them. Love his approach to food and how to prepare and develop dishes.

 

I'm behind on those two shows, sadly. I'm getting there though!

 

What's your account? I'll give ya a follow.

 

I had a falafel pizza today. Living in Dearborn has its perks

 

was it like pita with hummus and falafel, which sounds delicious, or just pizza with falafel on it which I'm less sure about

 

The latter. I’ll agree, the former sounds better. But this hit the spot.