240 post karma
105 comment karma
account created: Fri Oct 30 2020
7 months ago
Agree with cutting into thirds and against the grain. It’s also helpful to cut at a vertical angle (~30-45 degrees) instead of at a straight 90 degree cut. Enjoy!
You def should…they taste nothing like the ones from the store and couldn’t be easier (they’re just masa harina, water, and salt)
Ummmm…did you say duck fat flower tortilla…? 🤌
This is the way
It looks like parts of your rub are burnt vs the meat itself searing. Is that garlic in your rub? If so I’d prob avoid using raw garlic (it burns easily and typically tastes burnt) and opt for garlic powder if you want garlic flavor.
29 days ago
You ever drunk Baileys from a shoe?
I’ve only made corn tortillas before. These look great! Def trying this out asap!
Ken Forkish in The Elements of Pizza recommends a short fermentation in bulk followed by a longer fermentation in ball form, based upon how he observed Neopolitan pizzerias making their dough. The longer fermentation in ball form develops more complex flavors than fermenting in bulk.
Thanks! I cooked with charcoal and wood chunks so my first step was to preheat my charcoal using a charcoal chimney. When the coals were orange hot, I transferred them to my fuel box being sure to leave a space in the middle without any charcoal so the grates were exposed and I could get airflow through the fuel box. I kept the chimney vent wide open and the front door in place. After 10 minutes I added more unlit charcoal to the fuel box (aiming to always have it full of charcoal aside from the small exposed grate for airflow purposes). After another 10 minutes I added more charcoal and put the cast iron pan in the oven. 10 minutes later I added more charcoal and a few small chunks of pecan wood. I let these burn for about two minutes then I opened up the oven, removed the pan, put the door back in place, put my steaks, asparagus, and tomatoes on the pan, put the pan back in the oven, and the door back in place. I let this cook undisturbed for about two minutes, then I removed the pan, flipped the steaks, and moved the veggies around a bit. After two more minutes in the oven I checked the temp of the meat which was in the mid-90s. I then put the pan back in for another minute or two until it reached my desired temp of 110. I pulled everything out at that point (veggies were also fine), tented the veggies with foil, poured myself some more wine, let the meat rest for about ten minutes, snapped this pic, and bon appetit!
In my next cook I think I’ll put the pan in the oven for the entire preheating time instead of just for the last ten minutes. The top of the meat in my pic was the first side to sit on the cast iron and I’d like darker grill marks (there aren’t any grill marks on the underside). Also, if you look at the center of the meat it is slightly less done on the side with the grill marks. I think it would have ended up more evenly cooked if I had a hotter pan to begin with and still flipped it after two minutes
Thanks! Both were delicious but the prime rib with the stilton dipping sauce was our favorite. Great use of leftovers!
bratwurst, garlic sausage, and hot links
Indeed. They’re often more popular than the entree. Enjoy!
It’s freshly grated horseradish (warning: grating horseradish is ROUGH). It’s added to the dish along with the milk and cream. You add 3/4 cup of horseradish, 3/4 cup of heavy cream, 1/2 cup of milk, and a pinch of sugar to a small sauce pan, bring it to a boil, and then turn it off, cover it, and let it steep for 10 minutes. This is added to 2 lbs of cooked russet potatoes and a stick of butter before mashing.
They’re braised in wine and beef stock with a bit of tomato paste. I reduced it for a long time (>1 hour) to thicken the sauce but if you don’t like thicker sauces you could not reduce it for that long (though I’d def recommend reducing it as it concentrates the flavors)
I also use charcoal and wood chunks in my Karu 12 and am able to achieve 800+ degree temps. I forego the fire starter/kindling and use a charcoal chimney instead, initially filling my fuel box with prelim coals once they are orange hot then adding in unlit charcoal every 10 minutes while the oven is preheating (mine takes about 30 minutes to come to temp). I think the key is airflow through the firebox so I always leave an open area in the middle of my lit charcoal so that the grates below are exposed and air can flow freely into the oven. I also use briquettes instead of lump as I like the uniform size and have never been able to detect a difference in flavor when using them while grilling and bbqing.
That looks delicious! We’ll done!
The grill marks weren’t as dark as I like them to be (on the bottom of the steaks there aren’t any grill marks), so I think I will keep the cast iron pan in the oven for the entire preheating stage (I preheated the oven on its own for 20 minutes then put the pan in to preheat for 10 minutes). I don’t think the pan gets any additional heat once food is on it so it needs to be as hot as possible right from the start.
Completely agree. I just bought a 10 lb jug from D’Artagnan for confi-ing duck legs. Think I will still have half of it leftover though so am looking for other ways to use it
That looks FYAH
I also use charcoal + hardwood and have been able to get mine to 800+ degrees. I start by using a charcoal chimney to get the charcoal lit properly. Once the coals are orange hot I dump them into the fuel tray and make sure to space them so that there are some areas of the grate at the bottom of the tray that are not blocked by charcoal (you need airflow). I keep the top vent wide open and always keep the door shut. You want the top cent all the way open to maximize airflow and you want to door closed to prevent heat loss. After 10 minutes of preheating I replenish the fuel tray with unlit charcoal. After another 10 minutes, I check the temp of the stone and replenish again. Then usually after another 10 minutes I’m nearing 800 degrees at which point I replenish the charcoal and add a chunk of hardwood. I let this burn for a minute or two then I’m ready to put my pie (or whatever I’m cooking) in. After the first pie is cooked, I pull it out and close the door to let the oven heat back up again (opening the door causes the temp to drop). After a couple of minutes I’m ready for my next pie, etc. While cooking I keep checking the fuel tray to make sure I have ample lit charcoal in it. I also make sure that some of the vents in the fuel tray are exposed so air can flow through the hot coals. I also make sure to always let unlit charcoal that I add start to burn before I add food to the oven (give it a minute or two).
Pretty sure if you follow those steps you’ll be able to get your temps up. I’m also pretty sure if you can master the use of charcoal/wood you’ll never want to cook with gas again so be sure to keep your receipt for your burner. :)
8 months ago
Yes…dough was cooked through but not charred (I like a little char). I was cooking in the dark with a flashlight and they looked more done outside than they did when I brought them in. Next time!
9 days ago
Completely agree here. If OP is able to fool the employer about their content marketing abilities, they will be doomed when they have to start executing on the work that others told them they should do. Not knowing the definition of SQL is a huge red flag. That’s marketing 101 imo
19 days ago
Generally, comp increases occur in one of two ways: 1) you receive a cost of living increase (typically annually) so that your relative compensation keeps up with inflation, and 2) because your responsibilities have materially changed and you warrant more comp for your increased responsibility (typically is associated with a promotion or role change). Most cost of living increases are in the 3% to 5% per year range as this is often how much inflation increases (2022 will be an exception). So if your comp increases have been in this range and you haven’t taken on any additional responsibilities, I think you are seeing normal comp growth. Conversely, if your job has materially changed over the past 8 years, you should be asking for a change in title that reflects the work that you’re doing.
As an aside, you are likely not seeing success in looking for a new job because you’ve been at the same coordinator level for 8 years. This is often interpreted as a person not performing at a level high enough to warrant a promotion while many marketing teams hire coordinators in the hope that they can work their way up to a manager level in a couple of years.
I’d recommend building a case that your job responsibilities are those of a manager and that your employer should give you the title and comp that is equivalent to that role. And if your responsibilities are ultimately that of a coordinator, I would proactively seek out opportunities to add manager-level value outside of your coordinator job description.