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Landomatic

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  1. What is this cold water method yall are speaking of?
  2. Ha...Asian Stuff is Trader Ming’s too it looks like.
  3. Is all their Mexican stuff branded “Trader Jose’s” or just their tortillas? Picked up some tortillas the other day and got them home and noticed that. Laughed.
  4. I’ve started following that dude’s videos a little bit. He’s kinda hard not to like, in that “nerdy friend who you can’t help but kinda like” sort of way. Gotta hand it to him a little. He appears to have, at least somewhat, built a decent little business just talking about grilling and smoking and a bunch of shit relating to it. He seems like a bunch of surly poster, only he’s been able to actually sort of monetize his hobby. He’s like the older, generic, nerdy, white guy version of a kardashian and instead of fashion, he does grilling. Kinda fascinating.
  5. Well, that didn’t last long... http://dallas.culturemap.com/news/restaurants-bars/11-19-19-zaytinya-frisco-jose-andres-closed/?fbclid=IwAR2HphNJBH18Iy4vNz8Qhmwk6WKOJyh2s6dPQ0yhEqHI1PoiZllcKwpZLG8
  6. Welp, it was fun while it lasted. See...this is why we can’t have nice things.
  7. I'm such a whore for all things Weber...put it on the list. https://www.weber.com/US/en/grills/wood-pellet-grills/smokefire-series/
  8. I'm not sure I'm not just gonna go with these 2 as my complete finished product when I "build" my next outdoor kitchen. Not built in, but the advantage there is I can take it with me when I move. Plenty of counter space between the 2 work spaces and every feature I can think of needing...rotisserie, sear station, side burner, storage cabinets, etc. Total all-in price at full retail would be $5,600. I know I can't do anything built in for that price. Only thing it doesn't address is refrigerator, which is a problem. Need to keep work-shopping it for that. https://www.weber.com/US/en/grills/gas-grills/summit-series/292101.html?cgid=221#start=1 https://www.weber.com/US/en/grills/charcoal-grills/summit-charcoal-grill-series/18501001.html?cgid=226#start=1
  9. I don't think Weber makes a built in flat top. So, Give me one of these... https://www.weber.com/US/en/accessories/cooking/griddles-and-planchas/7404.html#q=griddle&lang=en_US&start=1 And this over a BGE... https://www.weber.com/US/en/grills/charcoal-grills/summit-charcoal-grill-series/18301001.html?cgid=226#start=1
  10. All of this is correct, but is really just fine-tuning when trying to perfect it. For the sake of keeping it simple, following the box directions is fine. Honestly, I don't think I've ever measured my pasta water once in my life. But I do subscribe to the less is better thought-process, especially if you're going to use some of the water for the sauce (which is almost always). That's just common sense...less water means less watered down saucing power. However, be careful not to go to far with it. Pasta expands more than one may think and if you short the water too much, you can end up with a mess. As far as when the box says to remove the pasta, I always check for doneness before I pull it as there is no rule that applies to every kind of pasta. I set my timer for 2 minutes before the box says to pull it (stirring it a few times in between) then start testing it from there until it's done where I want it. Completely varies by brand and noodle. It's usually done 2 minutes before the box says (especially when you factor that it will cook more once you add it to the sauce), but I've had it actually take up to 4 minutes longer than the box says too, although that's really rare. Anyway, that's all just splitting hairs type stuff. As I said, that orecchiette recipe can be easily made by any rube in any kitchen with basic ingredients and get about a 9/10 end result every time, without tricking it up or overthinking it too much.
  11. Thanks. Yep, that's the long version. tl;dr version: 1) Cook some broccoli in some olive oil. Remove from pan and set it aside. 2) In that same pan, brown some Italian sausage with some garlic, (maybe) some onion, (maybe) some red pepper flakes. 3) In another pot, cook some orecchiette per the directions on whatever box of it you get. 4) Add the strained pasta and broccoli into the pan with the sausage. 5) Add a scoop or 2 of the pasta water and some parmigiano reggiano. Mix and serve.
  12. Orecchiette - I'm sure I've said this before, but this dish has to be the highest ROI thing I ever make...least amount of time/effort/skill necessary for best results.
  13. So you're just one of those who thinks the rules shouldn't apply to you? Got it. I have a feeling that mentality extends far beyond this website.
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