It works for me even though it is a bit tough if you don't cut it thin enough. I look for good marbling but if you really know meat (or have a helpful butcher) I think you can get "chuck eye" which is the closest you can get to rib eye but still be chuck
Yes, "slight chew" is a good phrase because you don't want grocery store hot dog bun soft or baguette tough...like you want a crappy baguette or something
Yes, soft is key for me too, so maybe I'm thinking of the wrong things. The crunch is nice sometimes but I like the soft amoroso rolls. I also feel like they are soft but tough? I really struggle describing it without making sound weird
Cheesesteak cut in half on a white plate
I was happy with these hoagie rolls but they were best after they went stale and I microwaved them a bit to soften up.
Shredded white provolone on sliced steak cooking on a stovetop griddle
Split hoagie roll steaming over steak and onion and cheese on a cast iron stovetop griddle
Made some cheesesteaks the other day with thinly sliced chuck, onions, provolone and homemade hoagie rolls. Making the rolls is tough because I feel like the ideal hoagie roll texture is different than "good" bread.
Cheers! That waffle looks great
It's never too late for breakfast and never too early for a beer
copycat Disney recipes online can be hit or miss, but this one was just fine. It's from Disney food blog
www.disneyfoodblog.com/2020/05/03/d...
One of these days I'll try blogging again, but I can post basically what I did here. The bread bowls pretty much the king Arthur bread bowls recipe but boiled in baking soda and malt powder before baking
www.kingarthurbaking.com/recipes/arti...
Five pretzel bread bowls on a parchment lined baking sheet
A pretzel bread bowl with the top cut off and set to the side. The bread bowl is full of a cheese soup garnished heavily with bacon
Looking forward to our next Disney trip (still months away) so for some "Disney hype" I made a copycat of the Le Cellier Canadian Cheddar Cheese (and bacon and beer) soup with pretzel bread bowls 🍜🍽️
A white plate with toast topped with avocado, ham, fried eggs, and everything bagel seasoning. Behind the plate are a cup of tea and a kids card game
I was disappointed in the bread I made yesterday, but if you toast it and top it with a bunch of stuff, it tastes great!
Pork carnitas on a tortilla topped with yogurt, pickled red onions, and hot sauce
Dinner! 🍽️🍜
Shredded pork with red spices sauteed in a deep saute pan
After instant pot they get shredded and cooked up in Costco taco seasoning (saving some for future carnitas needs)
A steamy picture of large cubes of pork but sauteing in an in instant pot
I brown my pork in the instant pot before pressure cooking the carnitas
Chunks of pork fat browning and bubbling in a saute pan
Rendering that pork fat
Five pork steaks with a reddish orange seasoning. The bottle of rub is behind the cutting board and says Kinders woodfired garlic
The pork steaks (butt steaks?) get some smokey seasoning and I'll freeze them for grill season
Cutting board with pork butt cut into cubes and steaks. Behind the board is a banking sheet with extra trimmings and some cutlery
Cut up a pork butt today for carnitas and steaks! I think I'll also try to render down some of that fat too...
👊
Cheers! I'd make you one, but that's the last of our bread...
Fried egg avocado toast with a split baguette, sliced avocado, chili crisp fried egg, and everything bagel seasoning
Good morning!
Plate of two small burgers with fries resting on a baking sheet with homemade buns with everything bagel seasoning sprinkled on top. The burgers on the plate are built with the same buns.
Two Sausage egg and cheese sandwiches built on homemade buns with everything bagel seasoning
Long time, no post, but I'm still cooking. Made buns yesterday for burgers and used the leftovers for egg sandwiches. I'm also contemplating looking for part time work in the food industry, if anyone has any advice... 🍜🍽️
Cover of Falling Felines and Fundamental Physics, by Gregory J. Gbur
Cover of Invisibility: The History and Science of How Not to be Seen, by Gregory J. Gbur
Random reminder that I've written a couple of nonfiction popular science books that I think are fun! You can find them at your favorite bookstore. Or Amazon.
This is a cool idea
Looking at this written down makes me wonder if I can figure out a second type of gravy to make next year...
A roast turkey on a bed of onions cooking in Turkey drippings. The left side of the turkey is a little darker and the right has a reddish shine to it
Also, the turkey had two different glazes (spicy on the right and mild on the left)
We did two stuffings (dressings), two cranberry sauces, two potato dishes, two veggie sides, two pies, and two meats...is that too much for two couples?
I took a car load of cardboard to the recycling center yesterday and I just realized I missed the perfect opportunity to listen to Alice's Restaurant
This is a helpful chart!
Current status:
Started cooking today...all poultry bones from the fridge and freezer are in a stock pot with roasted veg. I'm trying to make a lot so I can also make demi glace (never done that before)
