French Brittany butter is better than Irish butter, fight me

FTFY

I looove a good soondubu jjigae, but I have yet to perfect a home cooked version. I have all the proper ingredients but getting prep or ratios spot on is elusive. I can make a good version, just not as good as my fav restaurant spot which unfortunately is about 1000 miles away. Mixed tiny baby clams and small whole…

The regular store stuff doesn’t compare but they make their own heavy duty version as well. I’m trying to work through the different brands of heavy duty but dayum that’s going to take a while when they only come in 1 gallon jars to start. 

Feel free to do some research over on Serious Eats or other places. There are times and temps that result in pasteurization, you just have to actually follow the appropriate guides. You can hold meat at a very low temp for days and end up with a fully safe product. I cooked turkey thighs sous vide at 150 degrees for…

One of the biggest material differences is in the volume of water different models can keep at temperature closely related to the wattage of the eating element and power of the circulator. For most home use unless you’re planning on doing whole 20 pound beef roasts or a dozen racks of ribs at a time, even the smallest…

There are lots of different reusable bags available, but I’ve never used them to know how much a pain they are to clean or how long they last.

Sous vide carrots are great, I do them relatively often. The variability of store bought carrots gets smoothed out, and then a quick pan glaze with butter and a TINY bit of sweetener for color and some chopped herbs is great.

I think one thing you missed pointing out, you can sous vide the majority of things WITHOUT having to vacuum seal them. I think the double whammy of having to buy a sous vide machine and a vacuum sealer can feel like a barrier to a lot of people. Using zipper bags, submerging the food to force out most of the air then…

I try to do a cookie theme bake for giving out to friends and I was contemplating an old school Midwestern vibe this year. The amaretti and pignoli cookies have me contemplating changing to an Italian theme though. Simple is good when you’re making triple batches to divvy up amongst many groups of recipients.

The snozzberries taste like snozzberries!

Oh sweet summer child, if you think all buttplugs are designed to be “comfortable”... two words will change that view - bad dragon.

If anyone had a boner after getting past that header pic... there’s no sympathy!

I wonder how long it will be until someone starts creating butt plugs in the likeness of MTG’s ghoulish face. I’ll best it’s less than a week and they’re on the market in at least prototype form. 

Russ and Daughters stuff has long been a once a year treat to myself around the holidays. There is an incalculable nostalgic aspect to a lot of NYC stuff that justifies the ridiculous prices occasionally. It’s still far cheaper than flying cross country just for some food. 

Looks delicious, I love roasted poblanos and onions but I’ve never had them like this in a crema sauce. For some reason this inspires me to make fish tacos and use this as a topping.

Sure, “hard core off-roading” with shitty all terrain tires, that’s the ticket, soft-roading maybe.

Meh, I hardly ever use my Silpat sheets anymore. I’ll reach for parchment paper first almost every time. I find silicone bakeware inhibits browning but does have uses.

I guess I should have said “engine garbage” when I expected to hear engine music. The whole thing sounds like ass. 

I’d still take a $20 (when not on sale) Thermoworks Thermopop over that one from Amazon. Having an IP66 rating means it’s far more likely to to survive use/abuse.