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Topic: CFB 51 Cookbook, equipment discussion, techniques

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betarhoalphadelta

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How many Michelin STARZ does your grandma have?


:wee_hee:



Anyway, the guy spent 7-8 years straight in Mexico doing research and experimenting with the food there. He's really good. If you ever get up here, be sure to go. Unless you just don't like him because he's a Sooner...
Badge, how does this menu compare to his Chicago joints? https://www.redorestaurant.com/
Wife and I have been talking about checking that place out for a while, just never have made it over there.

utee94

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So, you really don't like Sooners, eh?
Like every good Longhorn fan, I loathe Sooners.
But I quite honestly had no idea he was a Sooner until you mentioned it.  Like I said, I don't know anything about him, other than what you've mentioned about him on the message board forums.  Nobody  down here knows anything about him (other than he's related to Skip Bayless, I suppose).

MaximumSam

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One of these days I will conquer the mole sauce and probably use his recipes.

betarhoalphadelta

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Going to start making some burger grind this weekend. Brisket point and chuck roast mix. 

847badgerfan

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Badge, how does this menu compare to his Chicago joints? https://www.redorestaurant.com/
Wife and I have been talking about checking that place out for a while, just never have made it over there.
It looks like a combination of a lot of his places here, to be honest. The happy hour menu looks like something from Xoco, while the dinner menu has elements mostly from Frontera, with a touch of Topolo.

The bar menu looks pretty good, even without many mezcal options. Maybe they could make you a Topolo margarita by request??

I'd go for happy hour and take it from there.
U RAH RAH! WIS CON SIN!

MaximumSam

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Going to start making some burger grind this weekend. Brisket point and chuck roast mix.
What kind of grinder do you have?

847badgerfan

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One of these days I will conquer the mole sauce and probably use his recipes.
The mole at Topolo has 28 ingredients. It will be an all-day deal for sure. But wow, is it good.
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847badgerfan

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What kind of grinder do you have?
You didn't ask me, but I have a Warner. Does the job. If I had the Kitchenaid mixer at the time, I'd have probably opted for the attachment and left it at that. The plain old meat grinder us a unitasker, which kitchens should not have. Oh well. There's nothing else it can do but grind meat/sausage. I keep it up high on the top shelf.
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847badgerfan

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Going to start making some burger grind this weekend. Brisket point and chuck roast mix.
Lately I've been using brisket, short ribs and whatever trimmings I get off of tenderloins. Be curious to see how yours comes out. Should be enough fat, I'd think.
U RAH RAH! WIS CON SIN!

847badgerfan

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Like every good Longhorn fan, I loathe Sooners.
But I quite honestly had no idea he was a Sooner until you mentioned it.  Like I said, I don't know anything about him, other than what you've mentioned about him on the message board forums.  Nobody  down here knows anything about him (other than he's related to Skip Bayless, I suppose).
Not sure how one brother can be such a cool cat and the other a complete tool. But, that's them.
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betarhoalphadelta

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What kind of grinder do you have?
Kitchenaid attachment.

MaximumSam

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My wife has been wanting a meat grinder, and I have the KitchenAid so I'll probably go for that.  Kenji from Serious Eats recs keeping it in the freezer - have you done that?

FearlessF

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smeared a couple teaspoons of the chile crunch on a boneless skinless chicken breast and baked it in the oven at 375

nice!

not much heat, but good flavor
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betarhoalphadelta

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My wife has been wanting a meat grinder, and I have the KitchenAid so I'll probably go for that.  Kenji from Serious Eats recs keeping it in the freezer - have you done that?
It's not about keeping it in the freezer. It's about putting it in there before you use it. Same with the meat. Put the meat in the freezer a little while to get it VERY cold (but not frozen or it won't grind). The idea being that heat of the grind will partially melt the fat in the meat which you want to keep intact. So the colder that everything is (without being frozen solid), the better.

 

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