I love that those are $120 attachments which are above or near the price of some of the best food processors you can get for home use, except you can’t store it as easily or devote a specific counter space to it and it renders your mixer useless while using it, and also a bitch to clean.

0/10
0/10 with rice

Insisting that it ever left is actually documented in the Geneva Conventions.

I wouldn’t do it with anything softer than like, a zucchini, either. Those blades are more speed than sharp after a while, so they work well for more fibrous foods.

All of the instruments look like the laser pikes.

Beyond Meat Beast

As humans, we were never meant to eat Strawbana.

Fuck everything about slicing brussels on a mandoline. Open up that gallon ziploc bag from the cabinet and grab a food processor disc.

Although I like the color, it’s more of a Scrappy Don’t than a Scooby Doo.

Far too much work at that price.

in place of butter :)

you can use almost any fat to make a roux, really - but for a white roux it’s best to stick to butter variants (whole butter, clarified, or ghee).

For a subtle nuttiness, use 1:1 ghee to AP flour. It’s not going to be as intense as a darker roux, but it’ll be just different enough.

And always add the nutmeg.

Kalua pig is basically the only reason I own a pressure cooker.

SO GOOD.

I throw a baked potato in the oven and go on vacation!

Do you think a genie would be able to grant a wish like “I wish I had the ability to make pancakes with the correct amount of butter and syrup appear whenever I wanted them on a completely unlimited basis”? But if the genie was a dick it’d be like in Sphere where you make pancakes appear in your sleep instead of…

sliding doors on both sides, one of which is electric.

girl, he’s not the one.

Bread is the 2017 version of eggs

Yeah, I disagree with him on the garlic press (though I think he reconsidered his stance a bit) and using a box fan as a dehydrator, because.. I can’t make yogurt with my box fan.

Dry aged is good stuff, but how often are you going to use it? My butcher will dry age for me at a flat rate per piece, anything like that…

But please remember food fans…all food is molecular and there is as much magic (and science) in a properly poached egg as there is in an edible paper pouch full of lavender smoke, powdered goat butter, and licorice caviar. With saffron foam no less.

He did a Thanksgiving live where had a completely random woman come up from the audience and learn how to carve a turkey. It was probably the best television I’d seen on FN and I can’t find it anywhere! I think it was 2010-12, which narrows it down but man.. so many good tips and ideas.

Yeah, I wasn’t thrilled to see him coming back to host Iron Chef. Or that Iron Chef is coming back, for that matter. I haven’t watched Food Network (intentionally) in years.