Ugh… the only thing regarding the prime rib is finding a good re warming method.
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Yeah. Haven’t found a way to do that effectively.
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Put it in a foil packet with a splash of broth/jus in a 250f oven for 10 minutes.
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We went to the church Thanksgiving dinner yesterday. The turkey was amazing but the dressing and sides were… not so much. If I want my once a year fix I’ll have to make it myself 
It’s been a good baking day. Everything come out amazing. Even my homemade biscuits, which I usually f up come out edible! Oh happy day.
Sweet potato pie trumps pumpkin pie every damn time!
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Dad came over. The plan was to go to the market and get some nice fish and game birds. Unfortunately market was closed for holiday.
We ended up going to normal grocery stores and I made him pan fried chicken thigh marinated in gochujang, garlic and yoghurt, sandwiched in a baked bao bun with sweet pickled cucumbers and a side of fried chicken skin.
Aka, bougie Asian Chick-a-fila
I forgot to take a picture of the sandwich, so here is a picture of a slice of cucumber done without a mandolin
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I’d pay for that.
Nice.
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Is bougie Asian chickfila like Korean fried chicken? Because that stuff is good.
And why do some creatine monophosphates smell like beef or agar, and some smell like nothing?
@Brant_Drake @SkyzykS @anna_5588 and anyone else with on opinion. Any thought on HexClad Damascus blade kitchen knives?
They seem quite nice. A hardness rating of 60 should hold up very well. I’ve never used them though, and I’m like super tactile when it comes to using tools, knives, & stuff. So its hard for me to say without using them.
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Anything in particular that you would suggest?
I had nice set of Chicago Cutlery, and really liked them. I still have a couple that are my go to for all kinds of stuff.
My one set is Hampton Forge, which seem good enough.
Not sure how I managed to get pretty bad pitting on two of their edges, but I had to grind & reshape two of them. They also noticeably etch and loose their edge from dishwasher detergent.
I would not recommend them.
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@Brant_Drake @anna_5588 and other food pornographers…
I recently acquired beef shank. Expectation management, it’s like this
Not the “Thor’s hammer” cut kind.
I can think of 4 ways I have available to cook this: smoker, sous vide, pressure cooker and slow cooker. I suppose I could braise them as well, but I just don’t have that kind of attention span.
Since the sous vide is my new toy: have you ever used a sous vide with beef shank? If so, what approach did you use? If not, of the methods I have available, any preferences, helpful tips, etc?
I usually red braise it either slowly in a clay pot or in a pressure cooker.
it’s also really good seared off and slow roasted with stock, veggies and red wine
beer braise is another good option.
if you got it without the bone, you could simmer it with aromats, soy sauce and a splash of rice wine, chill and slice as a cold cut
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They’re bone in, so I’ll have to forego that.
What protocol did you use with the pressure cooker? As in length of time for cook/what sort of fluid base. Once it was done, did you sear in a hot pan or anything like that?
Thanks!
For red braise, I sear it, deglaze with soy sauce, rice wine, add sugar and let reduce. Then add hot water that covers the meat by about 1/2 in and add more soy sauce and sugar to account for dilution.
Pressure cook for about an hour after the pressure is built up.
After the meat is done pressure cooking, simmer on low heat until the stock is reduced into a sticky glaze
This isn’t carnivore friendly, but goes great with rice so your wife and kid would probably like it
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That sounds really good. I might be tempted to add fresh ginger and five spice to that, but that’s just me.
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Ginger gives such an amazing flavor when cooked.
My “root sauce” is ginger, garlic (I’m cheezy, so ai use the pastes), and diced red onion.
With the onion in 50/50 butter & evo, once they’re close to browned, I add the garlic & ginger, then mix to uniformity.
About 5 min. of cooking I’ll splash in some beef broth then pour over a roast in the crock pot.
Using the pastes is smart, any South Asian cook uses ginger and garlic paste. It would have to be a special occasion to make five spice from scratch, though that’s easy enough. But if I had fresh ginger or garlic available I’d use it here. Onions add a lot to this; shallots and chives might be even better, but for more special occasions.
Cost and convenience are the bedrock of home cooking. We have an Asian store close by selling cheap beef bones - they make the best onion soup. But more likely I’d just use Knorr beef stock for a marinade. There are people who spend two days making a demi-glaze. Not me though.
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I think they’re overpriced marketing.
Misen for bare-bones functionality, Shun for functional but kinda pretty, Hayley and Bennett for a compromise, and Majime Meraki for “fuckit, I have money to burn.”
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