Can I be poor too, please?Poor man's carbonara
48 hours at what temperature? It seems an awfully long time for steak. No mushiness?Sous vide rump steak (48 hour)
The pig is a magical animal as it turns vegetables into baconIt's bloody hot here today, so no fun toiling over the stove.
Instead I made bbq sparerib and a spicy jalapeño slaw.
The pig is a magical animal..
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The only thing thats stupid about Hasselback potatoes is undercooking them so they don't crisp upI think I’m pretty stupid.
Go to bed Lars!The only thing thats stupid about Hasselback potatoes is undercooking them so they don't crisp up
What happened to the beige?! @Carl Kotte, are you sure you are feeling alright?AsaSwede I think I’m entitled to say that Hasselbackspotatis is pretty stupid.
It was kind of beige, right? If you’re generous, and liberal andWhat happened to the beige?! @Carl Kotte, are you sure you are feeling alright?
53.5C. It's rump, so it's got a lot of structure, but if you let it run out to 96-100hrs it'll get mushy (I have tried all these things in the name of SCIENCE[1]48 hours at what temperature? It seems an awfully long time for steak. No mushiness?
Bloody hell! That looks soooo good.Some random cooking done during the covid “stay at home” timeframe. Takoyaki, okonomiyaki and omurice.
Whenthe Iwatani takoyaki pan was on sale at amazon for about 40% off it was hard to pass, and goes well with my iwatani 35FW butane stove. I have a video for the omurice omelet (turned out Ok for how few time I’ve made it) but can’t upload it easily
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That’s definitely one for @Carl Kotte. @Lars, I get the impression that you are angling for a job?Pan fried label rouge chicken breast on butter-steamed oxheart cabbage with a mustard/creme fraiche sauce and spuds
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