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I think his pan was just too cold. The pan should have been essentially smoking.
Bet it still tasted good though
Bet it still tasted good though
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- Mar 31, 2011
Agreed. IT was definitely still good.
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- May 19, 2016
Howlin Rey’s might be the play today
- 70,501
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- Mar 31, 2011
Please report back on length of wait.
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- May 19, 2016
That thing flys man, people saying they waited 3 hrs is just for the gram man. 45mins tops
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- 2,175
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- Jan 12, 2005
I agree.
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Attachments
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Cobb salad w/ BBQ bacon at cafe 440 here in Eugene, OR
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- Jan 18, 2006
This is not true at all. The two times I went were both Well over an hour.
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- May 19, 2016
I’ve been over 100times so....
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- Oct 24, 2010
Really good.
my brother raves about this place
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- Nov 24, 2009
Surprised they haven’t expanded and made other **** places.
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- Apr 30, 2010
I had it and due to the lack of sear, I am NOT a fan. Like AT ALL
Comparison Ford
The two times I had sous vide, there was no sear present. I struggled to finish it
What are y'all talking about. I sous vide then sear the steaks. Not sure why folks would miss that key part that only takes a minute since the steak is already cooked to the perfect temp.
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- 156,298
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If you put the sear on, more power.
Just can't see why someone wouldn't put that crust on there.
Essential
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Please don't say "y'all" when I made it very clear that the steak needed a crust and needed to be put in a hotter pan after the sous vide process.
I've come to realize NT can't be trusted with a good steak. Please post pics to prove me otherwise.
I've come to realize NT can't be trusted with a good steak. Please post pics to prove me otherwise.
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- Sep 10, 2011
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Made Bucatini with carbonara last night. I don't make it a lot since there's so much fat but every time I make it I'm amazed with how good it is with only a couple ingredients
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- 156,298
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Something I brought up last week.
So yea #Cultural
So yea #Cultural
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- Nov 20, 2007
Been holding off on going to the one in NYC that changed their name.Really good.
May be time to pull the trigger.
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- 27,778
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- Sep 10, 2011
dont rinse meat
usually just pat dry
BUT. the only time I do is with whole chickens cause i salt them and leave them in the fridge overnight. rinse to get the excess salt off
usually just pat dry
BUT. the only time I do is with whole chickens cause i salt them and leave them in the fridge overnight. rinse to get the excess salt off
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- May 15, 2005
I usually don't cook but my brother & I made this Japanese oxtail curry.
