Chinese new year breads
Sesame brioche filled brown sugar
Roughly shaped into a lucky knot
5 spice loaf glazed with orange syrup
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Beautiful finish on those! Your bread baking is really something to behold. 
. I’ve been craving sweet and filling stuff like these lately.
Also- Happy new year!
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恭喜发财
Let them eat brioche!
Never thought about adding five spice to bread but it works in everything else…
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Flanken ribs, in the sous vide for 24 hours at 134, then seared in wagyu tallow on cast iron. Introduced them to the family, and they’ve requested them some more. Roger that.
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It’s hard to beat those. I’m going to Vegas Sunday and I’ll be getting some at Roy Choi’s Best Friend Monday night. One of my favorite meals in the world.
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Yup. Pretty much any time I can have short ribs, I will, haha. Finding out it’s made the menu in my family has really made my day.
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@Brant_Drake I tested the pigeon again and got it right (only did breast and plate was messy so no pics)
this is what I ended up doing
Squab: aged whole on rack for 1 week uncovered at 35-38F before segmenting.
Seasoning: 1 salt: 1.5 bee pollen: 2 pumpkin spice
Cranberry balsamic syrup (bought)
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Seasoned squab breasts with seasoning mix, rest overnight
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Heat at medium high, seared skin side down for 1min, no oil (tried the first breast with oil and the glaze just slid off)
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flipped, blotted and glazed skin- cooked meat side for 1 min
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flipped and cooked glazed skin for 30sec
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fliped and cooked meat side until internal temp 125-130. Glazed again and rested for 5 min before slicing
Skin was crispy, flavours came across.
I’m thinking of using this in a dish with crispy squab leg, crispy spaghetti squash, pumpkin spice butternut squash puree and cranberry squab sauce
@SkyzykS could you please give me the link of the site/info for the dinner club in Pittsburgh?
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This one?
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yep, thanks!
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Over in the crimes against nutrition, I posted about my acquisition of some American Wagyu boneless short ribs. Tonight, I turned them into food porn.
Seasoned with salt and pepper, then in the sous vide for 48 hours at 155 until they could be eaten with a spoon. Pan seared in wagyu (American Wagyu, meet your cousin!) tallow in a cast iron pan, and then butter basted with garlic.
There were no leftovers. My kid kept going back for more and saying “I need to cut myself off”. I had to explain to them that this was an impulse buy from me and is NOT supposed to be a regular event, haha.
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You just hit all my dessert triggers.
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I would be proud to say that was my work, but it is not. It is gorgeous though. I’m with you on that!
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Ranch powder. It’s an easy spice mix to dip veggies in (my kids really like it), stir into Greek yogurt if you want healthier ranch dressing, and a good rub for chicken.
Basically anywhere you’d want ranch with less calories.
1 cup pistachios
1/2 cup nutritional yeast
1/2 cup salt (cut this in half if your pistachios are already salted, or you’re using table salt instead of a flakey variety)
1/2 cup Aleppo pepper
1/2 cup dried dill
1.5 Tbsp sugar (or allulose)
1.5 Tbsp onion powder
1.5 tsp garlic powder
Pulse in a food processor until it looks like sand.
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That looks yummy!!! My husband just made amazing breakfast potatoes and dippy eggs. It was fantastic!!
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Yeah!!!
Thats a good man you got Beth. 
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Oh I know it!
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Wife & kiddos, cuz mine’s already in the crimes thread.
He just wanted his on the screen, but he sauced, cheesed, & seasoned it up himself.
Wife wanted a soft poofy crust
So thats what she got!
I like the crusty crunch, so I brush it with tomato sauce and shake on some parmesan. In the cast iron. Love that thing.
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If you’re curious about if it REALLY makes a difference to sous vide flanken ribs for 24 hours vs 48…
Yes.
Oh my goodness yes.
It’s bizarre how they can be tender without being mushy. 134 degrees for 48 hours with just a salt and pepper rub, then pan seared in wagyu tallow for a minute per side.
I’m also upset that it wasn’t until a week ago I realized I could collect the fluids left behind in the sous vide bags to have a really incredible au jus/broth.
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