Giant waste of money.
Giant waste of money.
Waste in that it's a terrible price point or just not that useful at all to someone who knows what they are doing?
Both.
My other qualm is that almost all recipes don't bother with a "Your pan should be this exact temp" and it would require a shitload of guesswork that I'm not about to do when I can just turn my gas burner to medium and get the same shit for $0.
I think it has recipes and such (some light reading on other ones suggest it does and that they will even automatically change temperature and give you alerts and shit and basically do everything but the turning for you) and well it would be a learning process like sous vide but I get your point. Guess it also depends on your burner situation. How I envy your gas
truly, Zetanio's gas is the envy of many a man
I need to make a whole bunch of caramelized onions for onion dip, but we're out of olive oil. Can I substitute safflower oil, coconut oil, or butter without causing any issues. My gut says butter may end up degrading, but coconut oil would be okay. I just really don't feel like going to the store again.
Yeah butter better than olive oil for that.
Thank you lovelies.
Had to come vent:
I have an absurdly simple french dip recipe. It calls for a 4lb rump roast, a can of french onion and a can of consomme, plus a bottle of beer (and some spices). So. Fucking. Simple.
I was teaching late, so sent my girlfriend the recipe in a word document. I walk in the house, and it smells great. I make my sandwich, and it's the toughest french dip ever.
I grab something to drink out of the fridge and notice that the 4lb rump roast I bought is still in the fridge.
She used my 6lb flanksteak instead.
I guess I'll make that simple french dip for the kids over the weekend. /sigh
Time to upgrade.
Did some typical meal prep today but decided to make a balsamic mushroom sauce. Just kind of threw it together but consists of :
Kerrygold butter
Mushrooms
Diced shallot
Thyme
Garlic salt
Chicken broth
Balsamic vinegar
Heavy whipping cream
Dijon mustard
Basically slow sautéed mushrooms in butter with garlic salt and thyme until well reduced. Added shallots and continued to sauté slowly. Added chicken broth and balsamic vinegar to taste and let simmer together about 10 minutes. Added just about 1/4 tsp of the djon mustard - I had to add a bit more balsamic after as the mustard is strong. Once simmered and reduced slightly added 1/3 cup heavy whipping cream and continued to simmer until reduced on low/medium low heat.
It's super tasty and could go with red meat or chicken or pork too. My first attempt at something like this so definitely need to add a bit more liquid somewhere and maybe not reduce it as much but had great flavor. I served it over some grilled chicken I made and it was awesome.
10 days of eating in Paris starting Saturday morning when I land.
Bruh. I can't even wait anymore.
I ate so much gained so much in my 14 days there would do it again never ate same place twice fuck do epicure it was baller.
Bros.
Please.
Go to Paris now. I just got home and all I wanna do is go back and eat more.
Lost 8 lbs somehow (actually by getting dragged to every fucking tourist bullshit ever but whatever)