Dip in Fry flour then dip in buttermilk with one egg and sweet habanero hotsuace then back in the fry flour then cook at 350 for 4-6 minutes
Can you send sample to Scandinavia?
Your the man. Thanks.
What's the recipe for your badder. And what temp did you heat the oil.
First rule of Verti Mart is: Don’t let the tourists find out about Verti Mart. Didn’t you really get this at...uhhh...Cafe du Monde? Yeah, that’s it, Cafe du Monde. They have po’ boys now. Totally worth standing in line for an hour.
That looks disguisting if u don’t know what it is. Source: I don’t know what it is
Sandwich looks good. Would have looked even better if you'd walked another ten feet and taken the picture in the sunlight.
I can already tell what all the removed comments are about
Okay I'm gonna say it.
The cream and bananas look good, but what's up with the dough? I've never had a banana cream, but is the dough supposed to look like it's uncooked?
( ͡° ͜ʖ ͡°)
The crust doesn't always have to look really golden brown to be fully cooked. This one seems like it's a little on the lighter side but cooked. Though I'm not a baking pro, I'm just commenting from my experience and others around me.
Looks nice but also tricky to eat, did they give you a spoon for it as well?
It was filled with ice cream so a spoon was definitely needed!
Can't imagine a dessert much sweeter than that
And with ice cream?!? I need to go to Portland just for this haha
I need this in my life at least 3 times per week
That looks soo good.
It’s when you bake first then you sear it.
Here was a post 2 years ago. https://m.imgur.com/a/bHTSU
Looks awesome! I'm going to try it out this week with 1.5 pound ribeye , ... Any tips or recommendations?
What's a reverse sear?
Exactly how I did it but with such low temps the resting stage isn’t even necessary.
Mmmmmmmm...hot bowl Bibimbap
How were the sausages? No offense, but I feel like using wagyu for sausage is kind of a waste.
This is very expensive lol
I've thought about this before as well, so if somebody else understands what I mean, please explain the difference to me because this is how I see it... Its like when i've been told by my butcher they use "prime ribeye" to grind up for burgers. From my understanding the point of Prime grade beef is the way the fat is marbled into the muscle, if your grinding it up anyway wouldn't the same thing be accomplished by using a similar fat/lean ratio content when you grind up the meat, because since its getting all ground up it doesn't really matter how marbled the meat was before it was ground, now its going to be the same thing as any other ground beef with a similar lean to fat content? Or is there still going to be more flavor in the ground prime beef?
TLDR: Is Grinding prime grade beef pointless since the reason it was prime is because of the way fat is marbled into the muscle, also would prime beef ground up essentially be the same as any other ground beef with the same fat to lean ratio or is there some other variable I don't yet understand??
Dont get me wrong when i do buy those ground prime ribeye burgers they taste amazing with simple salt and pepper but i dont know if thats in my head or if its somthing else?
Your thinking is exactly correct. Those fancy burgers tend to taste better mainly because they're freshly ground . When you buy ground beef from the store the fat has extra exposure to air and it oxidizes really quicker
I've read elsewhere that chuck and round make better burgers than a steak cut anyway because they have more myoglobin.
Damn they really look tasty
Indeed you have!!😋
3 tablespoons unsalted butter, plus more for coating dish
5 tablespoons finely grated Parmesan cheese
1 cup whole milk
3 tablespoons all-purpose flour
½ teaspoon paprika
½ teaspoon fine sea salt
Pinch ground nutmeg
4 large egg yolks
5 large egg whites
½ teaspoon cream of tartar
1 cup coarsely grated Gruyère cheese
2 tablespoons chopped chives
Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides with 3 tablespoons/15 grams Parmesan, tapping out any excess.
In a small pot, heat milk until steaming. Meanwhile, melt butter in a large skillet over medium heat. Whisk in flour and cook until the mixture foams, about 3 minutes. Remove from heat and whisk in warm milk. Return to heat and cook until thickened, whisking constantly, about 3 minutes.
Remove from heat and whisk in paprika, salt and nutmeg. Whisk in egg yolks one at a time, blending fully after each addition. Transfer flour and yolk mixture to a large bowl.
Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture holds stiff Peaks.
Whisk a quarter of the whites into the lukewarm yolk mixture to lighten. Gently fold in remaining whites in 2 additions while gradually sprinkling in Gruyère cheese, remaining 2 tablespoons Parmesan and the chives. Transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create a 1/4-inch or so space between the dish and the soufflé mixture.
Transfer dish to baking sheet in the oven and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and golden brown on top and center barely moves when dish is shaken gently, about 30 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.
Oh.... that looks good!
It's because I love you.
Thanks, it's one of my favorite things to make.