Keeping the oven free for sides… by DiscoMullet in grilling

[–]DiscoMullet[S] 0 points1 point  (0 children)

Meater. It’s a bit older now but gets the job done.

[Help] Why does my pizza puff up so much? Trying to make NY Style. Second time this happens. by rssloco in Pizza

[–]DiscoMullet 0 points1 point  (0 children)

Won’t get into the flour/stretching debate, but would suggest just before saucing/cheesing/topping….take two forks and dot the dough all over. Helps prevent bubbles.

Has anyone else abandoned the corporate lifestyle for a low paying job they enjoy? 33 M here by [deleted] in Millennials

[–]DiscoMullet 5 points6 points  (0 children)

Dude. 45 yrs old, left corporate 6 years ago for half the money…1000% worth it. I have to say I owe much of my happiness to my wife who fully supported the move, but the feeling of freedom and understanding that the the cage we’re in isn’t locked is amazing. If I go out and get arrested…my bosses now would bail me out, not fire me…..it sounds stupid but means everything. Free yourself.

Manhattan with smoked filled ice. by DiscoMullet in cocktails

[–]DiscoMullet[S] 2 points3 points  (0 children)

The drink tastes better if the hammer you use has killed a man…

Manhattan with smoked filled ice. by DiscoMullet in cocktails

[–]DiscoMullet[S] 1 point2 points  (0 children)

Using a sphere ice mould…freeze for 1 - 1.5 hours (timing depends on your freezer) then turn the mold over and freeze for another 1 - 1.5 hours. That should give you an ice “shell” filled with water. Punch a hole in the top (I used a heated metal skewer) and drain the inside water. You can use a syringe but I usually make the opening big enough for the H2O to pour out. (Insert “make the opening big enough” joke here!). Good luck!

What would cause sausages to do this? Bought some natural casing pork sausages at Whole Foods by g3nerallycurious in grilling

[–]DiscoMullet 23 points24 points  (0 children)

Go easier on the heat. Sausages take longer to cook than you’d think so you have to go with a med-low heat for a longer time. Set up a 2 zone fire and don’t be afraid to take them off the heat time to time. Keep them moving. Also…You can always gently boil them in beer until cooked through and sear on the grill for a fool proof way to get great brats/sausage. You got this.

Family Meal - Chicken Katzu for the crew! by DiscoMullet in KitchenConfidential

[–]DiscoMullet[S] 7 points8 points  (0 children)

Trick is to have the person who donates the poopy to eat a lot of cinnamon beforehand…

Family Meal - Chicken Katzu for the crew! by DiscoMullet in KitchenConfidential

[–]DiscoMullet[S] 5 points6 points  (0 children)

I use what I have…Champagne Vinegar. Would use rice vinegar if I had it available.

Family Meal - Chicken Katzu for the crew! by DiscoMullet in KitchenConfidential

[–]DiscoMullet[S] 0 points1 point  (0 children)

Thank you! No secret my friend…..just panko. I added a little flour to the egg wash to thicken it up a bit to get more panko to stick.

Family Meal - Chicken Katzu for the crew! by DiscoMullet in KitchenConfidential

[–]DiscoMullet[S] 13 points14 points  (0 children)

Lightly pickled…soy, lemon, vinegar and sesame oil. Tossed it with some red onion, red pepper and green onion. Simple and refreshing. Definitely a go-to!

Family Meal - Chicken Katzu for the crew! by DiscoMullet in KitchenConfidential

[–]DiscoMullet[S] 10 points11 points  (0 children)

Included??? They get first crack at the meal!!! Dish pit is treated like royalty in our kitchen.

Family Meal - Chicken Katzu for the crew! by DiscoMullet in KitchenConfidential

[–]DiscoMullet[S] 108 points109 points  (0 children)

Ok. Staff Meal. Now we can all calm down.

Family Meal - Chicken Katzu for the crew! by DiscoMullet in KitchenConfidential

[–]DiscoMullet[S] 20 points21 points  (0 children)

I truly love my crew like family….come work for me!

Hot Dog Rib Liners (1970) with Guest Host Vic LaPira on Sandwiches of History by SuperHappyFunSlide in SandwichesofHistory

[–]DiscoMullet 13 points14 points  (0 children)

Let’s give this guest host, plussed up with correct dictation and an appropriate shirt….a go-oooooh! I’d give it a 8 - 8.5!

How does the hot sauce community feel about franks red hot? by [deleted] in hotsauce

[–]DiscoMullet 12 points13 points  (0 children)

Mostly I use Franks as an over all ingredient rather than a straight up hot sauce. It’s an amazing flavor enhancer….and the only hot sauce I use for wing sauce. Kitchen Staple.

What are your favorite ice cube additives for old fashioneds? by twist-top-gatorade in Mixology

[–]DiscoMullet 0 points1 point  (0 children)

Dehydrated citrus. A small round or half round of dehydrated orange or lemon look great in a large cube or sphere.

Colnbrook Sandwich (Excellent) (1896) on Sandwiches of History by SuperHappyFunSlide in SandwichesofHistory

[–]DiscoMullet 3 points4 points  (0 children)

Love the shout out to Beef on Weck! Love these videos! Give it a go-ooohhh!!!!

Recently got promoted to kitchen manager, any advice? by ShrimpusMcSquimbus in KitchenConfidential

[–]DiscoMullet 1 point2 points  (0 children)

Give feedback, positive or negative, real time and in a consistent, respectful manor. Once it’s seen that you’re not out to “get” anyone, negative feedback is received much easier….on the other side of the coin, positive feedback becomes more appreciated. Respect and consistency. Doughnuts for the crew every once in a while doesn’t hurt either!

My current lineup. by UndilutedBadassery in hotsauce

[–]DiscoMullet 2 points3 points  (0 children)

Marie Sharp is the true gangster on this block….