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Skip to primary content. Skip to secondary content. Why we’re just better than they are…damn the score. Anyone know where to get this retail? All you ever needed to know about boiled eggs. Courtesy of JKLA The Food Lab. Anyone have any ideas on how to turn the kamado into a cold smoker? There a bunch of potential applications, particularly cheese, peppers, ketchup, salt, not to mention tons of other things. There are a couple of principles to keep in mind. Sounds like an experiment that needs to happen.

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Skip to primary content. Skip to secondary content. Why we’re just better than they are…damn the score. Anyone know where to get this retail? All you ever needed to know about boiled eggs. Courtesy of JKLA The Food Lab. Anyone have any ideas on how to turn the kamado into a cold smoker? There a bunch of potential applications, particularly cheese, peppers, ketchup, salt, not to mention tons of other things. There are a couple of principles to keep in mind. Sounds like an experiment that needs to happen.

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Big Dawg Eats | bigdawgeats.wordpress.com Reviews

https://bigdawgeats.wordpress.com

Skip to primary content. Skip to secondary content. Why we’re just better than they are…damn the score. Anyone know where to get this retail? All you ever needed to know about boiled eggs. Courtesy of JKLA The Food Lab. Anyone have any ideas on how to turn the kamado into a cold smoker? There a bunch of potential applications, particularly cheese, peppers, ketchup, salt, not to mention tons of other things. There are a couple of principles to keep in mind. Sounds like an experiment that needs to happen.

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bde portland, ’14 edition | Big Dawg Eats

https://bigdawgeats.wordpress.com/2014/03/24/bde-portland-14-edition

Skip to primary content. Bde portland, ’14 edition. Things were definitely consumed. This is more of a travel log and commentary, I don’t really have a lot of visuals. Click on the links to the websites to check out what’s going on. Lamb meatloaf sandwich with harissa. Beef goulash with herb dumplings. Grilled organic (aka grilled cheese). Veggie plate: artichokes, marinated olives, red peppers, pappdew peppers, sundried tomatoes, bread, mozz. Margherita with shaved prosciutto. Toad in a hole. Get every ...

2

OG | Big Dawg Eats

https://bigdawgeats.wordpress.com/author/hbtdgata

Skip to primary content. Skip to secondary content. All you ever needed to know about boiled eggs. Courtesy of JKLA The Food Lab. Anyone have any ideas on how to turn the kamado into a cold smoker? There a bunch of potential applications, particularly cheese, peppers, ketchup, salt, not to mention tons of other things. There are a couple of principles to keep in mind. 3 I’ve heard of using a coffee can (who has those anyway? 4 Would a small crockpot hit the temperatures necessary to fire the wood? Veggie...

3

renalmd | Big Dawg Eats

https://bigdawgeats.wordpress.com/author/renalmd

Skip to primary content. Skip to secondary content. Why we’re just better than they are…damn the score. Anyone know where to get this retail? Asparagus is everywhere and at its peak. Quick weeknight meal – asparagus tart on puff pastry topped with a fried egg. Solid. First run was a 130 degree ribeye with parsnip purée and asparagus. One of the limitations of sous vide is lack of one pot/bath meals. I am developing a few and will update when ready for prime time! Zucchini, Sea Salt, EVOO, Lemon Zest.

4

Sansaire finally arrived! | Big Dawg Eats

https://bigdawgeats.wordpress.com/2014/03/01/sansaire-finally-arrived

Skip to primary content. First run was a 130 degree ribeye with parsnip purée and asparagus. One of the limitations of sous vide is lack of one pot/bath meals. I am developing a few and will update when ready for prime time! This entry was posted in Uncategorized. View all posts by renalmd →. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out.

5

Big Dawg Eats | Page 2

https://bigdawgeats.wordpress.com/page/2

Skip to primary content. Skip to secondary content. Newer posts →. Reasons not to skimp: Best thing I’ve made in a while. For whatever reasons, I become a cheap ass over the stupidest things. For example, I will buy foie gras from Hudson Valley Farms and during the same month think twice about buying peanut oil for deep frying because it’s “too expensive”. It makes no sense, but probably explains my wardrobe and other things that my wife and friends are too kind to point out. That brings me to the best d...

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accidentalgastronomist.com

Fishy Fishy Fishy Fish | The Accidental Gastronomist

https://accidentalgastronomist.com/category/fishy-fishy-fishy-fish

About the Accidental Gastronomist. Category Archives: Fishy Fishy Fishy Fish. Fishy Fishy Fishy Fish. May 8, 2013. Sorry i have been taking a mothers day break so I haven’t been writing and this has been sitting in my drafts folder all week. Fishy Fishy Fishy Fish. May 7, 2013. The 19 hour sous vide octopus is a smashing success! We took out one of the yummy umami tentacles and simply sliced it over some lemon, sprinkled with paprika and chowed down. It is fantastic. Perfect texture! May 6, 2013. We orde...

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Art | The Accidental Gastronomist

https://accidentalgastronomist.com/tag/art

About the Accidental Gastronomist. January 10, 2014. Save Spots the goldfish and make balsamic pearls – check. May 17, 2013. Just the average day in the Stuart family, started with a melt down at 6:25 am, went on to broken bathroom lights, filling out kindergarten registration paperwork, making my first gellification and ending with another meltdown followed by the fish floating on his back. Fishy Fishy Fishy Fish. 2 creative directors sous vide an octopus. May 6, 2013. Go out to dinner? We then flipped ...

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Recipes and Experiments | The Accidental Gastronomist

https://accidentalgastronomist.com/category/recipes-and-experiments

About the Accidental Gastronomist. Category Archives: Recipes and Experiments. January 10, 2014. Sous vide beet carpaccio. January 4, 2014. Preheat the sous vide water bathe to 185. Peel and thinly slice the beets. Place in a vacuumed sealed bag with a sprinkle of salt, a drizzle of olive oil and 2 sprigs of thyme. Vacuum seal the bags and place in the preheated sous vide. Grandma ‘the butcher’. August 19, 2013. Young adult Thumper thumping his foot from Bambi (Photo credit: Wikipedia). I was cooking wil...

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2 creative directors sous vide an octopus | The Accidental Gastronomist

https://accidentalgastronomist.com/2013/05/06/2-creative-directors-sous-vide-an-octopus-part-one

About the Accidental Gastronomist. Fishy Fishy Fishy Fish. 2 creative directors sous vide an octopus. May 6, 2013. It was Sunday and I had someone take our 4 year old to a carnival so we had several hours to ourselves. Did we watch a movie? Go out to dinner? Take a passionate roll in the sack? No we decided it was the perfect time to experiment with a 6 pound octopus and take pictures of it. We placed them in the sous vide at 165 and checked them in 7 hours and they still were not tender so we left them ...

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Kitchen Adventures | The Accidental Gastronomist

https://accidentalgastronomist.com/category/kitchen-adventures

About the Accidental Gastronomist. Category Archives: Kitchen Adventures. January 10, 2014. Grass Fed Rancher Steak Sous Vide. January 6, 2014. In Los Angeles we have an incredible butcher named Lindy and Grundy. Prepare a marinade of Worcestershire and soy sauce. Place the steaks in a shallow pan and cover with marinade. Refrigerate for 2-4 hours. Start sous vide warming to 133 (my Nomiku does a more precise temp of 132.7 but 133 will be fine). Grandma ‘the butcher’. August 19, 2013. Did a great rabbit ...

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Gelification | The Accidental Gastronomist

https://accidentalgastronomist.com/category/gelification

About the Accidental Gastronomist. Save Spots the goldfish and make balsamic pearls – check. May 17, 2013. Just the average day in the Stuart family, started with a melt down at 6:25 am, went on to broken bathroom lights, filling out kindergarten registration paperwork, making my first gellification and ending with another meltdown followed by the fish floating on his back. Does this foam look familiar? May 15, 2013. On Top Chef I would have been sent packing my knives! Follow Blog via Email. Connoisseur...

accidentalgastronomist.com

Molecular Stuff | The Accidental Gastronomist

https://accidentalgastronomist.com/category/molecular-stuff

About the Accidental Gastronomist. Category Archives: Molecular Stuff. January 10, 2014. Grass Fed Rancher Steak Sous Vide. January 6, 2014. In Los Angeles we have an incredible butcher named Lindy and Grundy. Prepare a marinade of Worcestershire and soy sauce. Place the steaks in a shallow pan and cover with marinade. Refrigerate for 2-4 hours. Start sous vide warming to 133 (my Nomiku does a more precise temp of 132.7 but 133 will be fine). Sous vide beet carpaccio. January 4, 2014. Place in a vacuumed...

accidentalgastronomist.com

balsamic | The Accidental Gastronomist

https://accidentalgastronomist.com/tag/balsamic

About the Accidental Gastronomist. Save Spots the goldfish and make balsamic pearls – check. May 17, 2013. Just the average day in the Stuart family, started with a melt down at 6:25 am, went on to broken bathroom lights, filling out kindergarten registration paperwork, making my first gellification and ending with another meltdown followed by the fish floating on his back. Follow Blog via Email. Enter your email address to follow this blog and receive notifications of new posts by email. Cook Up a Story.

accidentalgastronomist.com

Save Spots the goldfish and make balsamic pearls – check | The Accidental Gastronomist

https://accidentalgastronomist.com/2013/05/17/save-spots-the-goldfish-and-make-balsamic-pearls-check

About the Accidental Gastronomist. Save Spots the goldfish and make balsamic pearls – check. May 17, 2013. Just the average day in the Stuart family, started with a melt down at 6:25 am, went on to broken bathroom lights, filling out kindergarten registration paperwork, making my first gellification and ending with another meltdown followed by the fish floating on his back. Does this foam look familiar? Grandma ‘the butcher’. February 27, 2015 at 3:39 am. February 28, 2015 at 3:50 pm. Join 69 other follo...

accidentalgastronomist.com

accidentalgastonomist | The Accidental Gastronomist

https://accidentalgastronomist.com/author/accidentalgastonomist

About the Accidental Gastronomist. All posts by accidentalgastonomist. I'm not a scientist. I'm not a chef. I'm not even particularly good at cooking. I'm a former advertising executive recently turned consultant and stay at home mom doing what any suburban mom would do, Molecular Gastronomy. Join me and my family in this wild adventure as I explore some out there cuisine from my suburban kitchen. Best Ever Sous Vide Butternut Squash. January 13, 2016. Most conveniently they’ve got it already peele...

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Big Dawg Eats

Skip to primary content. Skip to secondary content. Why we’re just better than they are…damn the score. Anyone know where to get this retail? All you ever needed to know about boiled eggs. Courtesy of JKLA The Food Lab. Anyone have any ideas on how to turn the kamado into a cold smoker? There a bunch of potential applications, particularly cheese, peppers, ketchup, salt, not to mention tons of other things. There are a couple of principles to keep in mind. Sounds like an experiment that needs to happen.

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