It appears that New Yorkers just weren't ready for super saddened wolf meat and mushroom driblins'.I didn't realize tif's Manhattan restaurant closed. I'm sure the one in Louisville will endure a bit longer.
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Mississippi roast in the crock today.
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godspeed my friendInstant pot refried beans are killer... and really really easy. I'm going to make that indian dish on Saturday, @MrKennethTKangaroo .
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Trying the baking powder + dried out in the fridge then baked wing recipe tomorrow for my fantasy draft.
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I bought this hot sauce at Picklefest from Allegheny City Farms called Pittsburgh Style Hot Sauce (Harvest Edition) and it's probably one of the smoothest yet hottest sauces that I've ever had. I only sampled it and I could tell there was some legit heat to it, so I grabbed a few bottle since they were on sale for 3/$20. Grabbed one for me, another for a friend who lives on this type of sauce, and another one they called All Day. Finally got around to trying it on a chicken filet and it's just as hot as I remember, and that's even with mixing it with the All Day sauce. The All Day is more along the lines of Frank's Red Hot but with less of a vinegar taste.
So I finally got around to reading the label:
Unfortunately it looks like they're sold out online, but they do have a list of places locally where it still might be available.
So I finally got around to reading the label:
https://www.alleghenycityfarms.com/prod ... 4662703233Like Pittsburghers, Pittsburgh Style Hot Sauce delivers a bold in-your-face taste that just won't quit! Try it on your favorite "sammich." Spice up Aunt Mary's pierogies, or give that fried fish dinner a little more bite with Pittsburgh Style Hot Sauce. The distinctive taste and heat level is achieved by blending a selection of the world's hottest fresh peppers. Not only are we talkin' Ghosts n'at, but we're talkin' Scorpions, 7 Pot Primos, Nagas, and the world-record holding Carolina Reapers!
Unfortunately it looks like they're sold out online, but they do have a list of places locally where it still might be available.
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I've had bhut jolokias before, but never Reapers.
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I tried the Herr’s Carolina Reaper cheese curls...they were hot.
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Our group of friends recently started a supper club. Open to suggestions for what to cook when it's my turn. Would like to highlight sous vide. Crowd will be around 12 or so.
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Beef Wellington (a fancyrichman’s hot pocket) would be foolproof.
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sous vide a pizza.
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a supperclub in the boonies of Westmoreland county? oy vey
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How many circulators can you bring to bear? (Mainly gauging how many different temps you can work with simultaneously)Our group of friends recently started a supper club. Open to suggestions for what to cook when it's my turn. Would like to highlight sous vide. Crowd will be around 12 or so.
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I'm in the prestigious township of Upper Tyrone, Fayette County now, 'roo.a supperclub in the boonies of Westmoreland county? oy vey
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Ah, just 1.How many circulators can you bring to bear? (Mainly gauging how many different temps you can work with simultaneously)Our group of friends recently started a supper club. Open to suggestions for what to cook when it's my turn. Would like to highlight sous vide. Crowd will be around 12 or so.
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Okay, so I'd recommend focusing on a showstopper protein. Something like 72-hr short ribs or pastrami/brisket; prime rib; whole leg of lamb; 'smokerless' indoor pork butt; etc. Serve with microwave-steamed carrots with Greek yogurt and masala spice, or garlic oil micro-steamed rapini. Let your guests marvel at how not hot your kitchen is.
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Oh. I like the short ribs idea. Easy, somewhat inexpensive, can cook for a crowd. Danke. I think I'm second in the rotation so I have a little while. Maybe I'll hit a test run in the meantime
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To this day, the 72-hr ribs are the most delicious thing I've ever cooked. They're kind of insane.
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What's the difference between the 72 hour ones cooked via sous vide and the ones I did in the instant pot the other day that took an hour?
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About 71 hours.
#lowhangingfruit
#lowhangingfruit
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Seriously, the whole point of a pressure cooker is that it raises the cooking temperature of the medium to decrease cooking time. That means the pressure cooker won't really give you any options on texture, where sous vide will.
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This made me laugh really hard.Beef Wellington (a fancyrichman’s hot pocket)
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What temp do you use? And sear?To this day, the 72-hr ribs are the most delicious thing I've ever cooked. They're kind of insane.
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62°C/144°F for 72 hrs (Modernist Cuisine ), with a pastrami-style spice rub from ChefSteps . I did not sear, but you can throw them under the broiler for a couple minutes.
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PSA chambersburg peaches are readily available at giant iggle
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I bought some at the flea market Sunday mornin cause the guy's plate was from Maryland. They were really good and 5 bucks for a basket. I didnt realize how cheap they are. like 88 cents a pound at iggle. I thought I was gettin a deal.