And another city street collapses under the weight of a bus filled with happy customers.
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. That would be a notch in my belt!
Maybe just a little bridge or something. Nothing crazy.
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You could always do a ghost kitchen with an uber eats set-up. Delivery only: no dine in. That actually seems like the dream right there. Make food all day, don’t deal with customers.
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I know of a friend of a friend who does that. Its a pretty cool idea. None of the front end stuff of a restaurant, all ordering done online, and seasonal baked stuff.
That would be neat. Or it at least seems really cool to me from this distance. 
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Mushroom and cheese buns
Used garlic oil in the dough.
Filling is mushroom, shallot, Parmesan style goat cheese I found on sale
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Damn! Those look amazing!
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Oh! I soo wish I could dig into those! 
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I wanna use this thread like the batsignal to reach out to @Brant_Drake @anna_5588 and other foodies for an opinion.
For indoor steak searing, if you HAD to pick, would you go with an electric infrared broiler like this
Or a cooking torch like this
I’m fairly certain I know the answer, but I’d be delighted to be surprised.
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Torch is more versatile and looks WAYY cooler
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Ditto.
The big issue is that you can’t cook a steak with a torch. You’d need to do a reverse-sear or sous vide first.
With the broiler you can cook it from raw.
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I definitely DID have to check my inner pyro on this one.
The big issue is that you can’t cook a steak with a torch. You’d need to do a reverse-sear or sous vide first.
Yeah, that’s pretty much the plan, irrespective of method. My concern with trying to broil the steak from start to finish would be the smoke factor for an indoor space. I’m contemplating picking up a sous vide, but until then, I have my Ninja electric grills/smoker and I have cast iron on an induction top, but I just REALLY find myself missing the flame.
But I’m curious your thoughts on an electric broiler in general. Do you believe it could really reach 1500 degrees and have meaningful heat transfer? Or am I being hoodwinked by a fly-by-night chinese company?
@Brant_Drake or anybody else, how are you at antique kitchen tools? Do you by any chance actually know what this is used for? I have Googled but it’s a crap shoot.
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I’d guess an old bar tool to make citrus ribbons for cocktails.
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Thank you!
That seems like a good utilization of that protuberance. 
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I’ve had oxy-fuel torched lunches, and honestly, they were pretty good.
But I really like the intense but distributed heat of an element.
If you can get the distance right, its awesome, but thats an if.
A torch can be great too, but can taste a little feul-ish if the carbeuration isn’t perfect.
I will never say no to torch. I can only say “it depends”. These are my considerations.
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Appreciate you weighing in, and should have thought to consult you on all things torch. I’ve heard concerns over a butane torch imparting flavor. What I found was a propane torch. I’ve cooked with propane grills before without issue, but I’d love for you to expand your thoughts if possible, as I’m a babe in the woods on these matters.
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They typically use a venturi style draw through an opening as gasses pass through a tube for carbeuration. Its almost unscrewupable user friendly, but on most devices also unable to be adjusted. Same principle as the gas grill, different application.
It’s likely you can also use commonly available propane bottles from hardware stores. That nozzle is nice, because bottles will often choke out when tipped past a certain point. That configuration will allow you to heat stuff thats flat (steaks) with less tipping or snuffing out.
Slight variations in pressure will change the gas volume/carbeuration, but it shouldn’t be a big deal. If it smells farty when lit, it may just take a few seconds (30 or so) to get correct flow.
Over all, I like it.
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That’s probably going to happen.
It says it has a ceramic element, which is a promising sign, but . . .
Yeah.
Anyway, you want the torch, we all know you want the torch, get the torch.
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I decided to use my cast iron skillet for something besides lamb or steak tonight:
This is a chicken thigh, black bean, and rice skillet. It came out really good if you ignore my terribly chopped cilantro
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10 out of 10. I’d eat the whole thing.
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