My wife and I have been on a big mushroom kick lately. Not the magical kinds, though. The food kinds!
I ordered a few of these Back to the Roots grow kits from Amazon and we have been really happy with the results so far. In just a few days they went from little pins to huge, beautiful oyster mushrooms!
We mixed with some other mushrooms and made pasta with them.
We can’t wait to try the gold and pink varieties. This company also has micro greens and other fun stuff to grow at home.
I just got these beauties in the mail. Check out my unboxing video here:
These knives are really beautiful, and this is my first time using carbon steel for a knife.
I know I love the material for cooking (my deBuyer pans), but how will they function in the form of a blade? I guess we’ll see.
I used the utility knife to score the fat on a strip steak, then I used the chef’s knife to slice for serving/plating:
Both were awesome on their first use. I suspect the strength of the material will mean that the edge will hold longer than usual. Time will be the ultimate test!
Check out my unboxing, assembly and user review/experience of the new Velotric Discover 1 e-bike.
This is a great commuter bike for the city!
If you’re interested in getting one, they’re currently running an Easter deal for $300 off with code EASTER. Click HERE to go grab yours!
You can also check out:
The Velotric YouTube Channel
The Velotric Instagram Page
I just got this awesome chef’s knife in the mail the other day. Check out this quick unboxing video:
If you like what you see HERE on their website, you can get 15% off your order with code JOHNNY15.
I’m a big fan of that GYO series 8″ chef’s knife. It’s got 67 layers of gorgeous “shark tooth” patterned Damascus steel!
Watch the sharpness test on this potato:
Outstanding!
Check it out – I did a sharpness test with this beautiful sujihiki knife that I got from Syosaku:
Awesome! Grape tomatoes weigh almost nothing, so that blade is sharp as hell!!!
I whipped it out at a cookout last week and it was a hit. Check out the prep and also the final slicing here, with some tenderloin tail tacos:
These knives are great! If you think you want to buy one, follow THIS LINK.
I recently got my hands on a SearPro after seeing some kickass videos of it being used on Instagram. Here’s an unboxing video:
Then I finally used the fucker on some blue fin tuna belly:
This thing is amazing! I currently have the Searzall but the SearPro blows it away. It’s way more powerful, it spreads the flame just as much as the Searzall, and it gets the job done in a third of the time. Also – NO CHEMICAL SMELL/FLAVOR ON THE FOOD AFTERWARDS!!! Many searing torches fail miserably in that department. The SearPro is not one of them!
This thing fucking RULES! If you have any interest in shooting flames onto shit, then get this!
At the conclusion of a short British food tour, my friends and I wandered into Myers of Keswick. This place is a grocery store of sorts, that specializes in British imports of all types. Canned foods, dry foods, soft drinks, candy, etc. But they also have a gorgeous deli case with fresh foods, and they’re known for their meat pies.
First we broke into the steak & ale pie, which was my favorite of the two we tasted on site.
Absolutely perfect, buttery, flakey crust. Deliciously tender, juicy beef and gravy inside. Awesome.
Next up was the curry lamb pie. This was beautiful.
It, too, was masterful, with great spices and flavors.
For dessert, a scone with clotted cream and jam. So British! It actually reminded me of the creamed cheese and jelly sandwiches that I used to eat as a kid, only much better.
I really enjoyed this stuff. I even took a pork pie home to heat up later on.
MYERS OF KESWICK
634 Hudson St
New York, NY 10014
Meat maniacs! I recently got my hands on some sexy knives from Tuo Cutlery. Check out this quick video to see which blades got:
My first use of these was with a thick bone in rib eye from Babylon Village Meat Market. Since it was close to Valentine’s day, I figured I would make a heart-shaped steak presentation. But instead of just butterflying a boneless rib eye and making a heart, like everyone does, I wanted to play around with something on the bone and make it a pretty pink roast rather than an ugly brown monstrosity.
Here’s what I did:
The knives made it easy to accomplish this goal. After opening the thick vac seal plastic with my kitchen shears, I used the sharp and versatile paring knife to score or “scruff” the steak, making use of an Adam Perry Lang technique for obtaining more surface area for a better Maillard reaction crust on the seared sides. After searing and roasting to completion, I split the rib eye down the center along the bone, using the long carving knife to make two halves. That thing is meant for massive roasts and raw butchery work, so it was a little bit overkill. Fun though. Lucky for me, the bone favored one side of the cut, so I was able to leave it attached to one half of the heart. Opening this up to reveal the medium rare center created the pink heart shape that I wanted. But since I was sharing this with my wife, I used the nimble boning knife to slice one side up.
Anyway that’s it! The knives were great, as was the meal!
These snacks are amazing!
My wife and I have been crisping up our chicken skin into chips like this for years, ever since we found some chicken skin bag snacks in Hawaii a while back that we liked. But that brand went stale and took on a weird taste very fast. We had to throw a bunch away, unfortunately. Ultimately they were just too greasy and not packaged well.
This product, however, is a different story.
Each bag has a salt packet inside to absorb excess moisture and prevent spoilage or overly greasy “discharge.” They also seem less fatty or fried than the other brands we have tried, and less aggressive with the salt content. Also, great flavor variety! I highly recommend this snack.
Romeo Meats has been serving the local Bensonhurst Brooklyn area and surrounding restaurants since the 1950s.
I recently had the pleasure of trying one of their gigantic dry aged tomahawk steaks.
This friggin’ thing was 2.5″ thick!
Needless to say, I was worried about overcooking the outside and simultaneously undercooking the inside, so I tried something a little different than my usual pan searing or sous vide techniques for thick cuts.
First I coated both sides with salt and “dry brined” it in the fridge for a few days. Then I massaged some Res Antiqva olive oil onto it once it got back up to room temperature, and then added some cracked black pepper. I seared it on a cast iron grill pan for about six mins each side (three mins, turn 90 degrees, three mins, FLIP, three mins, turn 90 degrees, three mins, OFF/REST). After that, I let it rest for a few minutes before roasting it low and slow for about an hour at 170F. Finally, I blasted the fat side under the broiler for about 5 minutes just before removing it from the oven. It rested up to about 125F-130F. The result was like prime rib on the inside, but with a steakhouse crust on the outside. Watch:
Absolutely amazing! I hope you give this preparation and plating a try with your next monster sized rib eye. I call it the broken hearted tomahawk, or the stingray.
