Yup. When I couldn't find old Moe Greene pics for inspiration I went with the Kenji method he just posted. Basically followed it to a T (sub tomato for tomatillo - my local doesn't carry them). Best carnitas I've made. The finishing broil is key for texture.You see the same Kenji video I did? How did it turn out?
Yup. When I couldn't find old Moe Greene pics for inspiration I went with the Kenji method he just posted. Basically followed it to a T (sub tomato for tomatillo - my local doesn't carry them). Best carnitas I've made. The finishing broil is key for texture.
Every time I have people staying with us, I have this wild ass fear of not making enough food for every meal. And end up absent mindedly making wildly too much. Well. My mother in law and her sister (is aunt in law a thing? No. Okay) dropped in "on their way back" from Oklahoma to NC. I didn't expect this but had stuff for hibachi froze. Honestly until I was walking it inside my mind was going "this is not enough food for 4 adults and 2 kids". Way wrong. Anyways, blackstone hibachi night.
Way too much. Percent 100 that after the inlaws go to bed I get lit and face some leftovers.
Did you flip any items into guests’ mouths?Every time I have people staying with us, I have this wild ass fear of not making enough food for every meal. And end up absent mindedly making wildly too much. Well. My mother in law and her sister (is aunt in law a thing? No. Okay) dropped in "on their way back" from Oklahoma to NC. I didn't expect this but had stuff for hibachi froze. Honestly until I was walking it inside my mind was going "this is not enough food for 4 adults and 2 kids". Way wrong. Anyways, blackstone hibachi night.
Way too much. Percent 100 that after the inlaws go to bed I get lit and face some leftovers.
I would shovel that in my mouth! I do the same thing, and I just don’t know know how to fix it. Running out of food for people is like a nightmare for me, I just don’t want folks to go back for seconds and be hungry. It’s a compounding issue.
The agronomy nerd in me would like to talk about the Bermuda blend in your Saint Augustine, however.
standing outside by myself cooking was the only time I was alone all day yesterday. I flipped some into my mouth, but mostly tried to take as much time as possible sweating my sweet tits off in the wonderful sounds of nothing plus sizzling food.Did you flip any items into guests’ mouths?
Less than a week after receiving a sous vide book, my Anova that I’ve used for 4-8hrs/week since 2015 dies on me while I had some meat going. WFH and didn’t realize it completely stopped heating and the circulation cooled the water and the meat sat in bags of water at room temp basically for 3 hours. Being conservative I’m tossing the meat but man I’m disappointed this thing died when I’ve been the most pumped to do new things.Amazon suggestions got me hook line and sinker on a highly regarded sous vide cook book on sale.
Tell me more about this book though.Less than a week after receiving a sous vide book, my Anova that I’ve used for 4-8hrs/week since 2015 dies on me while I had some meat going. WFH and didn’t realize it completely stopped heating and the circulation cooled the water and the meat sat in bags of water at room temp basically for 3 hours. Being conservative I’m tossing the meat but man I’m disappointed this thing died when I’ve been the most pumped to do new things.
fuck it, why would it not have.
Tell me more about this book though.