Chef_Boyargee

joined 1 year ago
[–] Chef_Boyargee@lemmy.world 2 points 1 day ago (1 children)

Free Bird - Lynyrd Skynyrd

[–] Chef_Boyargee@lemmy.world 3 points 4 days ago

Looks kind of like a lid for a fermentation crock?

[–] Chef_Boyargee@lemmy.world 3 points 1 week ago

Necessary? No. Nice to have? Absolutely.

[–] Chef_Boyargee@lemmy.world 4 points 1 week ago

‘Tis the season. Roasting green chile is (nearly) in the air. Makes me want to swing by El Modelo to stock up the freezer.

[–] Chef_Boyargee@lemmy.world 4 points 1 week ago

Yeah, looks closer to red chile to me, but the lines blur a lot around these parts

[–] Chef_Boyargee@lemmy.world 3 points 1 week ago* (last edited 1 week ago)

Holds it together while it cooks, so probably both in this instance

[–] Chef_Boyargee@lemmy.world 4 points 1 week ago* (last edited 1 week ago)

You gotta do 4 minutes and change with three of these bags. That spoon needs to stand up straight in the cup after stirring

[–] Chef_Boyargee@lemmy.world 1 points 2 weeks ago

Additionally, can find some great recipes at Serious Eats

[–] Chef_Boyargee@lemmy.world 25 points 2 weeks ago

Yeah, please don’t tarnish Joy Division by associating them with Vance.

[–] Chef_Boyargee@lemmy.world 6 points 2 weeks ago

I feel like I’m having a stroke while looking at this

[–] Chef_Boyargee@lemmy.world 4 points 2 weeks ago (1 children)

Rick Baylis’s books are a solid start. I think he has a website as well.

Masienda (masa and associated products) should have some recipes too.

[–] Chef_Boyargee@lemmy.world 25 points 3 weeks ago (1 children)

No way this doesn’t end poorly. I’m envisioning the SOL laser from Akira.

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