It's hard to sharpen wavy edged knives. That's why you never spend that much on them. I also don't understand the point of a bread knife that's only 7" long.
Yes. When ever I have a recipe that calls for a lean cut of pork, I like to wrap it in caul fat. You almost never see a pork loin with the fat layer still attached, the caul fat will keep it from...
Matt B,
Most home use deep fryers do not have the most accurate thermostats, so even though you set it to 330, it might not really be there. Also, your cook top has a lot more energy ...
I'm pretty sure this is not really the recipe Ad Hoc uses. I am almost 100% certain that they vacuum seal the buttermilk, chicken, and some of the herbs, and then sous vide the chicken to done. T...
If I had all of this I'd just render it to make yummy lard. Chop it up into small pieces, put it in a pan with just a little water, and then put it over low heat on the stove. The water boils out...
Latest Comments...
Shark Brand Sriracha
It's hard to sharpen wavy edged knives. That's why you never spend that much on them. I also don't understand the point of a bread knife that's only 7" long.
Yes. When ever I have a recipe that calls for a lean cut of pork, I like to wrap it in caul fat. You almost never see a pork loin with the fat layer still attached, the caul fat will keep it from...
Matt B, Most home use deep fryers do not have the most accurate thermostats, so even though you set it to 330, it might not really be there. Also, your cook top has a lot more energy ...
I'm pretty sure this is not really the recipe Ad Hoc uses. I am almost 100% certain that they vacuum seal the buttermilk, chicken, and some of the herbs, and then sous vide the chicken to done. T...
If I had all of this I'd just render it to make yummy lard. Chop it up into small pieces, put it in a pan with just a little water, and then put it over low heat on the stove. The water boils out...