WTF Cookbook
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Kitchen hack. Ways to use parchment paper. Love the guy's accent.
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BTW, Chris Young, the guy whose video on rotisserie chicken stock that @steve-miller posted, has some other great videos. Like this one on the best frying pan. @bernard might be interested.
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Chris Young is an interesting guy. Engineer turned Michelin chef, trained under Blumenthal - about as good as it gets.
He apparently makes his living now via YouTube vids and selling elaborate thermometers. Normally I wouldn’t like the ads but he keeps them short and the thermometer looks cool enough that I want one.
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BTW, Chris Young, the guy whose video on rotisserie chicken stock that @steve-miller posted, has some other great videos. Like this one on the best frying pan. @bernard might be interested.
Link to videoThis video is outstanding!
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I just made this. It's super good. The ingredient amounts don't seem to be enough while preparing it, but it comes out perfect. I don't have Korean chili flakes so I used Chili Crisp, and it's wonderful.
Korean Carrot Salad
1 lb carrot 1 tsp kosher salt 1.5 tbsp sugar 2 tbsp white vinegar (I used rice vinegar) .5 tbsp Korean chili flakes (gochugaru), or .25 tsp cayenne pepper + 1 tsp paprika 3 tbsp oil 1 tbsp minced garlic Peel the carrots and cut them into thin strips. I used my food processor. Put the carrots in a bowl, sprinkle with salt, and let them sit for 10 minutes to wilt. Mix in the sugar, vinegar, and chili flakes. ( or cayenne pepper and paprika). Toss well. Heat the oil over medium-low heat and sauté the garlic until it becomes aromatic (don't burn it!). Pour the warm garlic oil over the carrots and mix.Serve warm or cold.
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Nothing like a red wine braised pot roast on a cold Saturday. I added a fennel bulb and mushrooms
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Gordon Ramsay's scrambled eggs.
https://www.gordonramsayrestaurants.com/recipes/scrambled-eggs/
