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Steakhouse Steakburger... Animal style.

Forum topic

In and Out's animal style, which isn't on their published menu, is my favorite fast food hamburger. Animal style means that it comes with caramelized onions. I watched Chef Jacob's video about how to caramelize onions. That video made it very easy and they came out perfectly. All went well.

Crabcakes in Baltimore

Forum topic

Does anyone have a recommendation for a must have crabcake in Baltimore? Or for that matter a place with a great crab boil?
We will be stopping in Charleston SC too.
Come on foodies! Give us some names. 
Thanks,
Nina

Dried porcini mushrooms

Forum topic

Saw some really nice dried porcini mushrooms in the store, yesterday, and couldn't resist, so I now have a one-ounce package that they say, when reconstituted, is equivalent to eight ounces of fresh.

That said, I'm wondering what dishes you all like that feature porcini mushrooms prominently as the star - not just in a supporting role or in the background - and without other mushrooms.

I've done some searching, already, but would like some more-direct input.

Thanks!

Tandoori Beef

Forum topic

Wanted to share a new recipe ), we'll, sorta new--Tandoori Steak. I know it sounds like hearsay but I came across the recipe yesterday in Lucky Peach mag. and had to try it. Its hearsay as most Indians revere Cows as gods not food. Anyway, an Indian Chef came up with the concept, his restaurant is called Ruth Krishna. 

For this recipe, you'll want a semi-tough cut. London Broil, chuck steak, sirloin...I found a well marbled tri-tip and went with that. 

moisture free wing sauce

Forum topic

I downloaded chapter 14 of mod.cuisine@home. I see they infuse oils with pepper/chilis because absence of moisture, keeps the skin.crisp.
That's a good idea, anybody agree?

I also bought the big 5 volume book but can't find the infused oils section, anyone know where it is? This isn't about finishing oils or protein particles hence my carefully worded title.

garlic sauce in a blender

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hi chef,what is your solution to make a delicious garlic sauce in a blender,actually i dont have any other equipment now
tnx a lot

MSG

Forum topic

Below is a video from Harold McGee, he more or less confirms what Jacob has alluded to in the past "MSG is not bad for you". Furthermore, he talks about naturally aged meat and cheese being nice because of natural MSG. Like, tomatoes are one of the nicest vegetables because of MSG.

Ideas for carving station

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Hello to all the great chefs that are a part of this site!!!
Hope you all are doing well!

Chili Ideas

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Around these parts, fall and winter means that chili is rotated in as a regular dish, particularly on weekends (football, etc). My chili can best be described as "basic" or "plain". Good, but nothing spectacular. It's a "throw some stuff in a slow cooker and let it go all day" kind of affair.

I'm generally only cooking for my wife and myself, so I can experiment some. Any tips on great chili? Techniques, spice blends, unorthodox ingredients, etc. There's obviously a lot of info out there (including what defines 'chili'....), but I haven't seen much on this site yet.

Epicurean Cutting Boards

Forum topic

I have a couple of these, but just recently saw some precarious posts about formaldehyde glue?? Does anyone have experience with these cutting boards at all? Should I ditch them, or are the claims outdated or overblown?

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