Food

One Recipe To Rule Them All: Macaroni And Cheese Cupcakes

August 7, 2013 | 1 Comment » | Topics: Food, How To |

macaroni and cheese cupcakes

macaroni and cheese cupcakes

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Props To The Creative Ingenuity Of People Who Like To Eat Well: Epic Food Concoctions!

June 18, 2013 | No Comments » | Topics: Food, main |

funny pictures and videos of the day

funny pictures and videos of the day

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How To Make A Proper Hamburger

June 13, 2013 | 1 Comment » | Topics: Food, How To |

Buns, hun.

If you don’t have a good bakery in your area – i.e. bakes fresh every day, can tell you details about ingredients and procedures, acts like they give half a shiet – make your own. It’s pretty easy, and you can freeze leftover batches for later use. Just take a brioche recipe (my favorite bread), shape it into balls and proof as desired. I like mine *just* pillowy, with a bit of structure still but not too dense – the recipe I use is a high yeast dough (almost half percent total yield) and I proof my 84g buns for about an hour. I like a double egg wash and sesame, but do whatchya like ya biatch.

Meat.

Meat.

Listen, you can make your dry-aged short rib or wagyu burgers, but it probably will have a hard time competing with Five Guys (seriously, fuk those guys, I’ve lost sleep thinking about how good their bacon burger is). The number one cause of shietty-ass shietburgers? You bought grocery store ground beef; you will get nowhere with that. Grind the best quality chuck roast you can find, and you’re set. Actually, you don’t even need a grinder (even though they’re cheap); you can chop/mince cold beef and get arguably better texture. It just takes longer. I like a mix of about 60 percent chuck and 40 percent brisket. I have a guy who only works with prime, so thats what I’m using. Just leave my expensive sirloin alone. Ya biatch.

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Every Warm Blooded, Whiskey Loving Male Should Know How To Properly Cook A Steak

May 21, 2013 | 6 Comments » | Topics: Food, How To |

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6 Comments »

What School Lunches Look Like Around The World (40 Pics)

May 17, 2013 | 4 Comments » | Topics: Food |

Japan

School Lunches in Different Countries (40 pics)

School Lunches in Different Countries (40 pics)

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4 Comments »

Only Anthony Bourdain Can Get Away With Tweeting Pictures Of Food And Have It Be Interesting!

April 15, 2013 | No Comments » | Topics: Food |

anthony bourdain food pictures

@Bourdain

anthony bourdain food pictures

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This Is Why You’re Fat (30 Pics)

April 11, 2013 | No Comments » | Topics: Food |

food pictures

food pictures

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Start Your Morning Off With This Super Easy, Super Awesome Recipe: Breakfast Cupcake Sandwiches!

March 25, 2013 | 3 Comments » | Topics: Food, How To |

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3 Comments »

One Steak Recipe To Rule Them All: 61 Day Home-Dry-Aged, Sous-Vide, Torched Rib Steaks

March 7, 2013 | 1 Comment » | Topics: Food |

Ready to Eat

Tender, beefy, nicely charred, and perfectly medium-rare. I started with a 4-rib prime-grade prime-rib roast ("prime rib" is not necessarily "prime grade," you need to make sure it is both! – see here: http://www.seriouseats.com/2010/12/what-is-prime-rib-questions-how-to-cook-christmas-recipe-dry-aged-wet-aged.html) with the fat-cap fully intact (to protect the spinalis muscle). You cannot dry-age inpidual steaks at home, despite what some otherwise reputable sources may have told you. (See here: http://www.seriouseats.com/2013/01/the-food-lab-dry-age-beef-at-home.html).

Dry-Aged

Dry-Aged

I dry-aged it on a rack in a mini-fridge with a fan stuck in it for 61 days, flipping and rotating it every week or so. After 21 days it’ll be more tender and start to develop flavor. After 45 days, it’s super funky. After 60 days, it’s about as funky as you’ll find at any of the great NY steakhouses – more so than most. It’s aso as tender as butter. The outside gets super dry and tough, with an aroma almost like blue cheese. It must be trimmed before cooking.

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The Most Epic Pancake Concoction You Will Ever Have: Western Bacon Cheeseburger Pancakes!

February 17, 2013 | No Comments » | Topics: Food, How To |

Ingredients:

prepared pancake batter (enough for about  6 pancakes)

4 strips bacon, chopped

1/3 lb. ground beef

2/3 cup shredded cheddar cheese

2/3 cup French fried onions, plus more for garnishing

sesame seeds for garnishing

1 tbsp. grill or bbq seasoning

bbq sauce to serve

1. Cook the bacon over medium heat until it is very crisp.

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