With a mandoline slicer, it's not bad. With a normal gratin, I usually slice the potato so it comes out in rounds. With these, if you slice them into flats you get much longer & wider slices. This means faster assembly time. I thought it was odd that Keller sliced them that way, but during assembly it suddenly made much more sense why he did it that way. It's really not horrible on production time. It's a little labor intensive, but the layers of buttery, slightly crispy on the edge potato makes the effort worthwhile.
Pork Belly Burnt Ends by Kylemeister posted Jun 19, 2022 at 1:43 AM Almost 2am, and almost finished with a giant run of pork belly burnt ends for Father's Day. First time buying a whole slab of pork belly at Costco instead of partial belly at Whole Foods or the local Asian market. This is like candied bacon in nugget form. Slice the pork belly into 1½ inch (or so) cubes. Then apply your favorite rub. Place them on a cooling rack used in baking (makes getting them on & off the smoker WAY easier), leaving a little space between the nuggets. I smoke at 225F for 2½ hours. Bring them in, dump into an aluminum pan, add a half stick of butter, lots of dark brown sugar, and drizzle the honey over all of it. Cover, and cook another 2 hours in the oven.
I was in kitchen duty at the outrigger canoe races today. First batch of sweet sour pork cooking up. The 6HM did a bunch of the cutting of the pork. Sorry no pictures of the blade.
haha yeah industrial style cooking, fed over a hundred people. Made two of those pots and almost all was gone when I left at 2. My sons canoe club is very serious about food.
Dreamed this up while laying down miles at the gym. That automatically makes it health food right? Garlic Butter Chicken and Vegetables. The mighty Mauviel 14… should be enough for 2… I started turning things into pieces… Some pats of butter, generous sprinkle of spices, and an hour at 425f.
Andouille Omelette, Andouille Omelette this morning, 3 eggs, 2 Ritz Crackers, Red Pepper, Green Pepper, Onion, 2 Cloves Fresh Garlic, Cajun Seasoning, Olive Oil, Andouille Sausage Spinach Cherry Tomatoes
You know… @Lostviking and I mighttt be related. My mothers people originated in places that were founded by Danes. Then they took themselves to the Caribbean to be rum runners and pirates in the colonial era of the Western Hemisphere. ( Because that was way more fun than being a farmer! ) Needed something to feed the black hearted lot this morning It’s always starts out as an idea that’s small and easy. Then it needs a 14 inch carbon steel to contain it! Sausage Egg Breakfast Frittata anyone?
Schnitzel Blaukraut by Kylemeister posted Jun 20, 2022 at 5:12 PM Pork schnitzel with blaukraut & fried potatoes with onions.
Toasted coriander , cumin, black cumin, fennel, fenugreek seeds, ground fine , with salt Fresh cubed beef roast , olive oil, in a Zebra Billy tin , browned , liquids drained off and reserved. Russet potatoes cubed and coated with extra virgin olive oil, above mentioned ground toasted spices - roasted in Lodge Cast Iron , carrots , celery,onions, and garlic with olive oil , sautéed in the Zebra Billy pot everything mixed in the end and left to simmer Reheating some BushPot Stew in the No 10 Zebra Billy Served with buttered French bread. fall apart in your mouth tender succulent beef MORE!!
I bought two boxes of these as a gag gift when I was in Cali. I left one there for my friends and stuffed the other in my truck for "Just IN Case" Today I decided to give one a try. They are basically giant book matches. The box says they burn for twelve minutes. I would say everybit of that. No further fire fussing was needed, Slice and chop, Tools of the trade, "BAM" provided by some leftover Andouille, Some eggs while they are still available, Some quick sautéing, with some additional garlic, The plan from the start was sandwiches, The egg mixture was topped with some cheddar cheese, As always, cleaning up these old style pans is a nightmare! The soaking and the scrubbing is so tedious, Or you could just wipe it out with a paper towel! My knife was harder to clean than the pan, Amish eggs and Amish Cheese was used in the preparation of this meal. That Is All! LV
Walleye is one of the best freshwater fish I've had. I think it's better than crappie, but there's plenty who will disagree with me.