Food • Page 1155

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Best reference to end all references

 

FOUR INCH LITTLE BROWN BEBE SHOES

 

Lol the best .I always picture that whole scene being what Taylor was like after she was outed by Kim


Apparently Nancy Jos has the best burgers tho! I wouldn't know cause I have to get the grilled cheese or beyond burger but it does have me curious!

 

Popeyes Selling 'Emotional Support' Chicken Meal Boxes In Philadelphia Airport Terminal

 

What food has made you wonder, "How did our ancestors discover that this was edible?" : AskReddit

 

How is pineapple not number one?

 

The answer is always the same: either deduction or, more often, starvation

 

It’s the foods that kill you unless you prepare them properly that fascinate me.

 

Like, fuckin fugu. How many people had to die before they got it right? Lol

 

Fourteen.

 

chicken fascinates me
imagine those motherfuckers waddling around with their feathers and some caveman seeing one and saying me want eat, let me rip off those feathers

 

I’m sure he tried a few feathered wings before he got his recipe right.

 

Not a great picture, but I make a damn good omelette. 4 eggs, a lil bit of almond milk, chopped bell peppers, sweet & hot jalapeños, chicken jalapeño sausage, smoked Gouda cheese, and a dash of salsa on top (not pictured). Was very

 

Smoked gouda is seriously the bomb. I know quite a few people who don't like it and I just don't understand. I have to try it in an omelet sometime, never thought of doing that!
My favorite cheese I've ever had in an omelet is probably feta though.

 

Gouda is the best

 

There is this awesome macaroni and cheese place in Oakland that makes sriracha mac with gouda and bread crumbs....

 

I am listening

 

Homeroom, if you ever find yourself in Oakland

 

For those of you who reverse-sear your steaks. Do you rest your steak before the sear or after? there seems to be a good amount of debate about this online. I'm cooking strip steaks on NYE and I'm trying to determine what the best way to cook them is (that will be easiest on me), given that I'll basically be the only one in the kitchen. I'm leaning towards the reverse sear... but there might be some timing issues with when the roasting part is done and when I need to sear them, although I suppose if I am behind on the roasting, I can always sear them to the right temperature. Any thoughts?

 

I’ve only ever let things rest for however long it takes to heat up the oven/skillet for searing. And then no rest after other than maybe a couple mins of final prep work before I’m ready to cut. It’s always been my understanding that since it’s such a gradual rise to temp with the reverse sear compared to the hot and fast approach that a rest isn’t needed. Not sure if you’ve read this from my hero, J. Kenji, but here’s his full article on the process. He mentions nothing of resting and serving immediately after searing.

The Reverse Sear Is the Best Way to Cook a Steak, Period | The Food Lab

Any chance you could get/borrow a sous vide machine for the night? It would clear up your oven for other roasting and you could just leave the bags in the water until you’re ready to sear.

 

@liljohn

 

what did I miss

 

@littlejohn is the resident Chick Fil A aficionado

 

Yeah, I’ve read a few articles, including his. The sous vide is an option I’ve been considering too. I just don’t want to spend too much on one. Thanks for the advice!