Just a quick note on this one for today. I made the NYT gochujang sheet pan chicken with a few modifications and it was excellent. Following the suggestions in the “helpful notes” I:
The Bighorn is touted as being the final word on searing steak: a 1500 degree outdoor broiler capable of producing a perfect crust every time. But a good broiler is one of the very most versatile tools in any kitchen, and especially commercially tools like a salamander are virtually ubiquitous because of it. So I set out to buy one not only to answer the question of whether it could make a good steak, but more broadly to determine if it could fill the role of a salamander in my outdoor kitchen.
These are dive-bar-drunk-food easy and incredibly good. The secret is in the cheese mix.
This recipe makes a wonderful cucumber dish.
Hey all, thanks for taking a look at my shiny new website! We’ll be testing recipes, kitchen gadgets, gadgets in general, and posting pictures of dogs. It’s going to be fun.