Jesus
OT Supporter
Normally 600 got it for 172, supposedly it’s damaged but i couldn’t find a scratch on it bought it directly from their website 7qt
They still have the black in stock, they have other ones too you just sign up with your email and get access to the VIP outlet
Jesus
OT Supporter
Thanks bruv. I probably won't get one quite yet but I'm def gonna check that site out.
Use that all of the time for my Dad! That and Caputo 00 don't seem to both his gluten intolerance.
Anything milled in Europe works out fine for him.
- Apr 28, 2007
- 40,047
My MIL has celiac so she can eat this stuff. Fried chicken gets super crispy, used in pork chops and gravy tonight
Dad's celiac!My MIL has celiac so she can eat this stuff. Fried chicken gets super crispy, used in pork chops and gravy tonight
Jesus
OT Supporter
Do any of you guys make focaccia? It seems to be pretty easy to make and I think I'm gonna give it a go.
Jesus
OT Supporter
Made some S&B Japanese golden chicken curry today. Turned out really fucking good. Super easy to make too. Letting it sit for a while, gonna make some rice in a little bit and heat some up and dump it on top. I'll probably make a thread with pics since there's no dinner thread atm
beachbum
Well-Known Member
- Feb 5, 2005
- 3,713
get great results every time with this
Focaccia in Five
I'm not kidding when I say you can have this Focaccia made using about 5 minutes of prep time. My son-in-law was helping me make a video showing how to make the No-knead bread. I
Jesus
OT Supporter
Might try this out to start. Seems simple enough.get great results every time with this
Focaccia in Five
I'm not kidding when I say you can have this Focaccia made using about 5 minutes of prep time. My son-in-law was helping me make a video showing how to make the No-knead bread. Iwww.simplysogood.com
- Apr 28, 2007
- 40,047
Jesus
OT Supporter
Just picked up 2 stainless pans at goodwill today for $10 each. Both in great shape. One saute pan and one skillet.
Jesus
OT Supporter
So, dudes. I fell into quite a gig. The chef at the restaurant I work at quit, and they wanted to keep someone in house to fill his position. They chose me. Been training for a week, trying to cram and everything, don't even know how many hours I worked. It was crazy because I worked the 3 bartending shifts I was scheduled for, and basically lived there all week, training before and after my bar shifts. It's a fucking dream come true. We have a regular menu and then daily specials, so I get to pretty much make whatever the fuck my heart desires. There are a ton of specials we run fairly often, so I don't have to really reinvent the wheel, but when I get an idea in my head and want to run it, I do. Of course there's things like managing staff and inventory that goes along with it, but there's plenty of down time to prep and cook for specials. I have a fully trained staff at my disposal, I'm a master of expediting, I have tons of fresh ingredients on hand, and I have pretty much every piece of equipment I can dream of. Today was my first day off in over a week, pretty much being there from open to close. Tomorrow, I get rolling. Can't wait to share some of the shit we do with you guys.
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- Apr 28, 2007
- 40,047
I like these pans better for searing than I like my cast iron tbh
Jesus
OT Supporter
Jesus
OT Supporter
Not quite used to cooking with them yet. My home cooking game has already improved 100 fold tho.
- Apr 28, 2007
- 40,047
I find they get hot AF real fast. I’ve been taking time to let them get nice and hot before adding oil / fat and it’s really helped.
Jesus
OT Supporter
Update: man this shit is hard. But we're fucking killing it. Did the menu today, tomorrow and Saturday. Making my jerk chicken marinade on Saturday for Sunday/Monday. 12-13 hour days every day right now so shit is crazy. Love it tho. People love my food and it makes me very happy.
FreakinSyco
OT Supporter
- Apr 6, 2004
- 22,506
Jesus
OT Supporter
upper letter
Can't beat 15 min breakfast at 1145pm especially when you have fresh eggs from the yard birds