Carl

7/7/19

it is never too late for relish

7/2/19

Per the Anova app/partnered recipe with Serious Eats, you’ve got up to 5 days to finish and eat them.

Once they’re finished, hit them with an ice bath until they’re cool. Pat them dry and remove any fat that might have solidified, then carefully plastic wrap, bag and refrigerate.

The 12 hour is incredibly tender and…

7/2/19

Not so good is the upholstery on those adopted Recaros which looks grungy as hell. Also of note, the A-pillar on the driver’s side is pulling away from the headliner.

6/26/19

i just cut the egg carton ¯\_(ツ)_/¯

6/25/19

“will it ~~sous vide~~ terrify the women and children”

6/25/19

mayonnaise: is there anything it can’t do?

6/24/19

meat liquor

6/24/19

Other than to create a more aesthetically pleasing egg, is there a reason for washing the pan? If you were to sear in an oil+butter mix (it is breakfast after all), and baste, then I could see it—that butter is gonna be a bit dark.

I would think taking the pan off the heat and wiping any excess bits with a paper towel…

6/23/19

please email it directly to my mouth

6/23/19

i poke at them with a long sword and then finish off with pyromancy. sort of a reverse sear, if you will.

6/21/19

this jerk in particular

6/21/19

well the crabs probably aren’t thrilled about it

6/21/19

I AM EXTREMELY HERE FOR CRAB AND GARLIC

6/21/19

but muh autocorrecet

6/20/19

It makes AWESOME fried macaroni and cheese balls. Starch:Strand ratio is hella decent, so I fired up Kenji’s 3 ingredient recipe, cooled, scooped, breaded, froze, fried.

It’s more dense than an elbow macaroni ball, but in a very good way.

6/20/19

Half a pound dried spaghetti or angel hair

6/20/19

Word is bond.

6/20/19

Make compound butter and then use it for garlic bread, on top of steaks... or, my favorite: blend scapes into hollandaise.

If you go the garlic bread route, it makes a DAMN good meatball sub. Subway can suck it, I’ve been making garlic bread subs since I was 14.

6/19/19

Scapes this weekend, and 2 months away from harvesting bulbs.

I am extremely about hardneck varietals in the garden, and will confirm soonest.

6/18/19

The texture takes some adjusting to as well from the grill. It definitely seems like they’re better off in a skillet (or oven), but most importantly: thaw them first, don’t cook from frozen. Boy, that was a fun 40 minutes.