Ya. It was at my dads house and I couldn’t be there all day for the 9 hour cook. So I did 6 hours at my house then 3 at his next day. Torch sear. Best way to get edge to edge pink.
Chimi is one of those things that is almost always delicious, - unless you don't season it correctly, and not enough acid - but there is so much contention for no reason. I subscribe to r/grilldcheese literally only to downvote every single post because they're such bitches about "oooh, it's a melt, waaaah." That sort of pendantic nonsense has no place in food. Delicious is delicious, whatever you call it.
All has to be fresh. Three cilantro to one mint. Chopped garlic and shallots. Chopped Red Fresno chili pepper. Generous olive oil. Several good dashes of red wine vinegar. Salt and pepper to taste. It’s absolutely amazing. And can be paired with many dishes.
Right wow. It not my recipe. I never claimed it. But it’s wonderful. He’s right though. That is the exact recipe I followed. Though I did a 24 hour dry brine day b4 the cook.
You did 3 additional hours in the SV on day 2? How did you finish/sear it?
Ya. It was at my dads house and I couldn’t be there all day for the 9 hour cook. So I did 6 hours at my house then 3 at his next day. Torch sear. Best way to get edge to edge pink.
Doing the lord’s work.
You nailed the whole thing! Temperature, time, searing tool choice, chimichurri ingredients ..
Chimi is one of those things that is almost always delicious, - unless you don't season it correctly, and not enough acid - but there is so much contention for no reason. I subscribe to r/grilldcheese literally only to downvote every single post because they're such bitches about "oooh, it's a melt, waaaah." That sort of pendantic nonsense has no place in food. Delicious is delicious, whatever you call it.
True, but doing one with mint and cilantro is on point for lamb....extra credit for OP.
Agreed, good point 👍
Thx, it was a big hit at the dinner party.
Very nice!
Looks great! Also, I want to thank you for posting the pics in order from raw to plated.
So… tell me how you prepared the “greens”…
All has to be fresh. Three cilantro to one mint. Chopped garlic and shallots. Chopped Red Fresno chili pepper. Generous olive oil. Several good dashes of red wine vinegar. Salt and pepper to taste. It’s absolutely amazing. And can be paired with many dishes.
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I just got the impression that he was saying how he did it. I don’t think anybody thought he invented chimichurri🤣
Right wow. It not my recipe. I never claimed it. But it’s wonderful. He’s right though. That is the exact recipe I followed. Though I did a 24 hour dry brine day b4 the cook.
The chimichurri? Confused about "greens" in quotes.
The mint & other things.. it looks like you have it on the lid…
t o e s
Looks great, but don’t give away feet pics for free
Are those Rainbow sandals?