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I make pastrami from scratch for my Father-in law's birthday every March. I buy a whole, 20 pound prime brisket and do a three week cure to it. Here it is after 18 hours in the smoker. Today I will steam for a few hours until it hits 200* internal temp. It's a little bit of work, and it takes up...

Saffron is crazy expensive, but you don't need that much making Paella. I've make it with and without saffron, it's not a deal breaker for sure. :mug:

That's exactly right! It is like a match made in heaven! :mug:

We love Paella!! I make it often, mostly through the spring and summer months. I would recommend this pan to anyone who is looking to get into it. You can make Paella without it, but the presentation is tough to beat with it! :mug:

I've been following this thread for years and I don't recall anyone posting pics from restaurants.

Seared scallops on corn tortillas with homemade guacamole, salsa, lime zest, and chive. :mug:

We're hosting our niece's 10th Birthday Party today. I asked her what she wanted me to cook and she said: "can you make that braised beef short ribs and risotto dish?" So, that's what I'm making...for 25 people. Don't normal kids just say "pizza"? :mug:

I've had a few late-forming pellicles happen before. They usually start forming shortly after I take a sample or add some dregs; I'm sure that opening the carboy has something to do with it. So, I'd guess this might be normal and you could proceed as you had planed. Although, in my experience...

Those look awesome! I've tried making bagels several times and failed hard every time! I can never get a good rise on them. Any tips?

Since my wood fired pizza oven is under 2 feet of snow, I figured I'd try my hand at some Sicilian style pan pies. Not too bad! :mug:

I like 3 months on fruit before I bottle. I always use whole fruit, not purée, so your situation might be different. :mug:

Thank you! I usually make my own pasta using the KA attachment also. But this pasta I smuggled back from Italy last year. It's called pici and it is like real thick spaghetti. I've made it before and it is a ton of work! You have to hand roll each noodle so it takes a lot of time. Mike

Pici all' Amatriciana. Roasted onion, bacon, San Marzano tomatoes, and pecorino. :mug:

Hey all, I'm in the market for a good Sicilian style pizza pan, anyone have any recommendations? Thanks, Mike

That pan is badass! I've done a bit of research on Griswold/Erie pans because I also have one. Your pan has 'Griswold' in block lettering, instead of slanted lettering, so it falls between 1920-1940. Awesome pan!

Very curious, what brand is that cast iron pan? Looks like an Erie. Also, that frittata looks awesome! :mug:

Cast iron seared lamb chops, with farro 'risotto' and roasted carrots. :mug:

Seared sea scallops on a carrot purée with a green apple and pickled radicchio slaw. :mug:

Sous vide has its upsides, but, in my opinion, steak is definitely not one of them. A thick, fatty, rib eye needs a screaming hot cast iron pan! :mug:

This.