- Dec 2, 2011
- 9,407
- 8,127
I think his pan was just too cold. The pan should have been essentially smoking.
Bet it still tasted good though
Bet it still tasted good though
- Mar 31, 2011
- 73,009
- 117,263
Agreed. IT was definitely still good.
- May 19, 2016
- 18,846
- 18,039
Howlin Rey’s might be the play today
- Mar 31, 2011
- 73,009
- 117,263
Please report back on length of wait.
- May 19, 2016
- 18,846
- 18,039
That thing flys man, people saying they waited 3 hrs is just for the gram man. 45mins tops
- Jan 12, 2005
- 2,358
- 5,477
- Jan 12, 2005
- 2,358
- 5,477
I agree.
- Oct 13, 2001
- 160,938
- 142,886
Attachments
- Mar 31, 2011
- 73,009
- 117,263
- Mar 8, 2004
- 4,354
- 7,007
Cobb salad w/ BBQ bacon at cafe 440 here in Eugene, OR
- Jan 18, 2006
- 4,912
- 3,260
This is not true at all. The two times I went were both Well over an hour.
- May 19, 2016
- 18,846
- 18,039
I’ve been over 100times so....
- Oct 24, 2010
- 94,430
- 33,492
Really good.
my brother raves about this place
- Nov 24, 2009
- 53,515
- 21,106
Surprised they haven’t expanded and made other **** places.
- Apr 30, 2010
- 69,697
- 106,365
I had it and due to the lack of sear, I am NOT a fan. Like AT ALL
Comparison Ford
The two times I had sous vide, there was no sear present. I struggled to finish it
What are y'all talking about. I sous vide then sear the steaks. Not sure why folks would miss that key part that only takes a minute since the steak is already cooked to the perfect temp.
- Jun 3, 2011
- 9,634
- 5,215
- Oct 13, 2001
- 160,938
- 142,886
If you put the sear on, more power.
Just can't see why someone wouldn't put that crust on there.
Essential
- Aug 31, 2012
- 12,487
- 35,119
Please don't say "y'all" when I made it very clear that the steak needed a crust and needed to be put in a hotter pan after the sous vide process.
I've come to realize NT can't be trusted with a good steak. Please post pics to prove me otherwise.
I've come to realize NT can't be trusted with a good steak. Please post pics to prove me otherwise.
- Sep 10, 2011
- 27,788
- 12,457
- Dec 2, 2011
- 9,407
- 8,127
Made Bucatini with carbonara last night. I don't make it a lot since there's so much fat but every time I make it I'm amazed with how good it is with only a couple ingredients
- Jul 31, 2004
- 2,220
- 3,825
- Oct 13, 2001
- 160,938
- 142,886
Something I brought up last week.
So yea #Cultural
So yea #Cultural
- Nov 20, 2007
- 87,873
- 50,393
Been holding off on going to the one in NYC that changed their name.Really good.
May be time to pull the trigger.
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- Sep 10, 2011
- 27,788
- 12,457
dont rinse meat
usually just pat dry
BUT. the only time I do is with whole chickens cause i salt them and leave them in the fridge overnight. rinse to get the excess salt off
usually just pat dry
BUT. the only time I do is with whole chickens cause i salt them and leave them in the fridge overnight. rinse to get the excess salt off
- May 15, 2005
- 6,151
- 6,730
I usually don't cook but my brother & I made this Japanese oxtail curry.
