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Showing content with the highest reputation on 11/12/2023 in all areas
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After years wondering if I'd ever find fatalii peppers again, I stumbled on the mother lode at a new participant in my local farmers market. New batch of my favorite Caribbean hot sauce recipe. Garlic, onions, carrots, lime juice, rice vinegar, and more chile heat than many people can handle. Think habanero, only more heat and a more complex flavor.
5 points -
Chicken cooked on top rack of KK. All that fat came out of the chicken and was super yummy on roasted potatoes. Cooked for 45 mins at 210C and reached internal temp 89C.
3 points -
Big mixed grill tonight… Cevapcicci, pork sausages, a burger patty, Malaysian chicken satay skewers, lamb skewers, scotch fillet steak. With grilled asparagus, potato, corn, mushrooms. A nice varied dinner!
3 points -
he's one of the co-authors of the modernist cuisine series of books. those amazing pictures on print translate to his videos..2 points
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Very interesting, indeed. As a mechanical engineer, who knows a thing or 2 about heat transfer, his science is spot on. His description of what's going on is very clear and precise - a good communicator. Video production is insane with that split pan. I had to "subscribe" to his channel.1 point
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i'm watching chris young call BS on high heat searing. great production and special effects (cross section of frying pan and food shots). subbed.1 point
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Here we are at 5PM and it's pitch dark outside. Fired up the KK to cook chicken thighs. Plated.
1 point
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