The beauty of a simple meal

[mattndallas]

Bob Armstrong Dip - Matt's Ranchero, Dallas

The History of Bob Armstrong Dip, According to Bob Armstrong

For Classics Week, the story behind Matt's El Rancho's most famous dish.

austin.eater.com

Chicken Terilli (Joey's Chicken) - Terillis, Dallas, TX

https://www.terillis.com/items/chicken-terilli?location=terillis-restaurant-and-bar&menu=dinner-menu

Off the menu Delmonico Ribeye from Michael Mina's at the J Dub Turnberry - Aventura, FL

Bourbon Steak Miami | Best Restaurants in Aventura | Official Website

The Bourbon Steak Miami is an award-winning restaurant in Aventura which is famous for its signature butter-poached steaks and duck fat fries.

www.bourbonsteakmia.com

 

[hookyIU1990]

Toss-up, since the one you have has a great section on pizza. His pizza book covers quite a few more styles. His simple pizza sauce (which I’m pretty sure is in the book you have) is comically good for being ridiculously simple.

Ever watch The Pizza Show on TV? Only two seasons from several years ago but I love that series.

Haven’t made pizza in a while since our son had to go dairy free.

Didn't watch the pizza show. Will have to find it. I don't eat it as much now. Metabolism has caught up with me and I'd look like a barn if I kept after it.

Since we’re talking cookbooks, another must have:

https://www.amazon.com/Meathead-Science-Great-Barbecue-Grilling/dp/054401846X/

I'll have to add this to the list.

When I got interested in brewing, that led to a whole sidecar about fermentation in general and then suddenly I'm curing meats and making sausages. I would highly recommend this book on charcuterie and this book on curing

Hope I got the links right. If I didn't, please excuse the midget porn.

 

[Noodle]

Didn't watch the pizza show. Will have to find it. I don't eat it as much now. Metabolism has caught up with me and I'd look like a barn if I kept after it.


I'll have to add this to the list.

When I got interested in brewing, that led to a whole sidecar about fermentation in general and then suddenly I'm curing meats and making sausages. I would highly recommend this book on charcuterie and this book on curing

Hope I got the links right. If I didn't, please excuse the midget porn.

Link didn’t work.

My wife tolerates my cookbook fetish. I think I would be served with papers if I tried curing meats. 😉

 

[hookyIU1990]

Link didn’t work.

My wife tolerates my cookbook fetish. I think I would be served with papers if I tried curing meats. 😉

Worth the risk.


2 links. One to Charcuterie and one to Salumi. Too liquored up to shorten them and make the work apparently, so here's the long form. Both by Ruhlman

https://www.amazon.com/Salumi-Craft-Italian-Dry-Curing/dp/0393068595/?_encoding=UTF8&pd_rd_w=l9dul&content-id=amzn1.sym.9f654aa3-75f1-42ea-bb2c-1136f91b121f&pf_rd_p=9f654aa3-75f1-42ea-bb2c-1136f91b121f&pf_rd_r=147-5443803-0529959&pd_rd_wg=975AJ&pd_rd_r=05e507ee-c15d-483e-aa28-117e275659b6&ref_=aufs_ap_sc_dsk

Amazon.com

 

[Noodle]

Worth the risk.


2 links. One to Charcuterie and one to Salumi. Too liquored up to shorten them and make the work apparently, so here's the long form. Both by Ruhlman

https://www.amazon.com/Salumi-Craft-Italian-Dry-Curing/dp/0393068595/?_encoding=UTF8&pd_rd_w=l9dul&content-id=amzn1.sym.9f654aa3-75f1-42ea-bb2c-1136f91b121f&pf_rd_p=9f654aa3-75f1-42ea-bb2c-1136f91b121f&pf_rd_r=147-5443803-0529959&pd_rd_wg=975AJ&pd_rd_r=05e507ee-c15d-483e-aa28-117e275659b6&ref_=aufs_ap_sc_dsk

Amazon.com

Anything by Ruhlman is great. I used to work with a close friend of his, who was in charge of our firm holiday parties. He would go on tastings with Ruhlman to pick the food for our party.

 

[hookyIU1990]

Anything by Ruhlman is great. I used to work with a close friend of his, who was in charge of our firm holiday parties. He would go on tastings with Ruhlman to pick the food for our party.

Jealous.

Go buy a small dorm type fridge and just try making Loma. Super easy and tasty. Do one with herbs de Provence and another with rosemary. That's the gateway drug for your wife. If you've got a garage fridge, use that and buy a bigger smaller fridge later.

Loma is basically cured pork tenderloin.

 

[BradStevens]

Didn't watch the pizza show. Will have to find it. I don't eat it as much now. Metabolism has caught up with me and I'd look like a barn if I kept after it.


I'll have to add this to the list.

When I got interested in brewing, that led to a whole sidecar about fermentation in general and then suddenly I'm curing meats and making sausages. I would highly recommend this book on charcuterie and this book on curing

Hope I got the links right. If I didn't, please excuse the midget porn.

 

[BradStevens]

Since we’re talking cookbooks, another must have:

https://www.amazon.com/Meathead-Science-Great-Barbecue-Grilling/dp/054401846X/

I'm beginning to think your avatar is not anonymous.

 

[manichi]

Bam!! Yup

Always heard Provel was invented back in the day so real men w real jobs didn't have to snap off cheesy drawbridges with their greasy, manly hands.

me: baby Swiss with a shhhhhmear of Grey Poupon. extra nappies, please! just had this searsucker dry-cleaned...

 

[mcmurtry66]

Always heard Provel was invented back in the day so real men w real jobs didn't have to snap off cheesy drawbridges with their greasy, manly hands.

me: baby Swiss with a shhhhhmear of Grey Poupon. extra nappies, please! just had this searsucker dry-cleaned...

Thanks for bringing up a seersucker. Not sure I’ve ever felt better than wearing a seersucker. Soooo horny when you put that on and grab a gin and tonic at happy hour. In my next life I’d like to come from old southern money