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OFFICIAL THREAD: General Cookery and Discussion

Huntsman

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Best cutting board for raw mean that doesn't destroy the edge on good knives?
 

Piobaire

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We recently bought a Boos for just such things.
 

jcman311

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Sheet pan lemon/parsley/ghee chicken with brussels and new potatoes. 450F for half an hour or so then a quick finish under the broiler to crisp things up.

View attachment 1672443
See I would totally make something like this and my kids would totally not eat any of it. One of my youngest (twins) cried over hashbrowns today.
 

double00

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See I would totally make something like this and my kids would totally not eat any of it. One of my youngest (twins) cried over hashbrowns today.
with my kiddo ketchup def sells
 

jcman311

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And then they only ate like half of their quesadillas. I swear, if CPS wasnt a thing I would just starve them. (I’m kidding but it angers me so much that they are such picky eaters)
 

stro

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mine was fussy tonight because our dinner timing got all fucked up when the gas grill blew out in a gust of wind mid-veg prep and i didn't notice. i had to hold off on searing the ribeye until the grill got back to temp. i think he knows when i'm outside and he's in the high chair something he likes is coming back inside and he got tired of waiting for it. i'm not looking forward to when he gets picky.

thank god this cook was in the immersion circulator, just held the steak there a bit longer than originally intended. there was probably no appreciable difference in the end result. a straight reverse sear using indirect on the grill probably would have ended up materially worse.

bonus: i didn't season the steak as much as i originally would have pre-sear because mrs. me has me locked down on anything the kid gets to try, so now i'm at the table playing bill nye the tom colicchio guy and trying a bite of steak with one maldon flake... next bite with two flakes.... three flakes..... hey there salt, big fan.
 

Piobaire

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