Made an awesome chicken corn chowder tonight

Made chicken with a thai peanut sauce last night. It was a bit disappointing. I usually use ginger and some lemongrass, but I was out of both. Normally that wouldn't be a huge issue because the red chile paste I use has both, but I was also out of that paste and had to use a crappy kind I bought at the regular swiss grocer. It lacked any real heat and didn't have any complexity of flavor.

I did add some extra garlic and some thai basil, which saved it a bit, but I was hoping for better.

jamiethekiller wrote:temp was too high for the thickness of dough. neopolitans are cooked at like 800 degrees. and the dough on those are THIN.

I think that the super high temperature is a little bit of a myth. Its really hard to get to 800-900 unless you have a draft oven. I made three pizzas at 650 around 9 minutes a piece. My crust was super thin (window pane). I have a BGE, so I have a ceramic insert for indirect, then the grate, then put a stone on the grate (because I had an old stone or I could have just used the grate). I do crack the lid to move the pie for even cooking, but with the egg, when I open the lid I am working through a fireball so the heat loss is minimal.

chopped my hand open real good last night on a food processor blade. that bleeding took...a lot to stop. dont think it was stitchable though since it was like a kind of wide chunk rather than a laceration.

pics?

nah, it wasn't that gnarly. think i just kept ripping the clot off every time i pulled the paper towel or whatever away so it took forever.

awful

Bought a rib roast for next weekend because it was on sale pre-Christmas. Question is what do I do with it until then? Salt it and let it age in the fridge? Freeze for a couple days then thaw for a couple days?

I'd think you're fine that long. Beef dry ages for months and survives (with some trimming of course). Leave it in paper for a 4 days, salt it and dry it for 3. It'll look a little weird but I don't think you'll see any rot by then.

Or just at Kenji on Twitter. Decent chance he'll get back to you.

phatj wrote:Bought a rib roast for next weekend because it was on sale pre-Christmas. Question is what do I do with it until then? Salt it and let it age in the fridge? Freeze for a couple days then thaw for a couple days?

I got mine ten days ago and it just let it sit sit open in the fridge to dry age
It’s being smoked on the grill right now

Also having
Sous vide duck breast
Duchess potato casserole
Asian pear & carrot slaw
Green bean casserole in the slow cooker ( real mushrooms and no cans)
Fluffy dinner rolls
Pear walnut up side down cake

I've got prime rib in a 200 oven now. Doing some asparagus and scalloped potatoes. Have a 12 pound roast for 4.5 people. Will have prime rib sandwiches for days.

Bought a smoker about 2 weeks ago. I'll literally smoke anything in it. Been the most fun with dinners.

Figured I'd cook a pork roast tomorrow, but since I can't abide sauerkraut I just grabbed a bunch of ingredients and figured I'd make a some kind of asian marinade from scratch for the first time. Here's the ingredients I have at hand that I plan on chuckin in to the ziploc. Anyone have any recipes or advice on any of these I should use extra judiciously or leave out entirely?

Soy sauce, fish sauce, worcestershire sauce, orange juice, rice wine vinegar, chicken stock (unsalted), brown sugar, ground pepper, kosher salt, garlic, five spice

You don't like fish sauce?

I can't say for sure, but I think Hell probably smells mostly like fish sauce.

It all made the cut.

was it good?

Fish sauce is exceptionally vile-smelling. But it's wonderful in Asian sauces and I use it sometimes in non-Asian dishes to add umami.

Not to toot my own horn, but this recipe of mine is amazing. If you love big flavors you'll love it.

https://docs.google.com/document/d/1IiT ... dLgNl6aiS4