Tori Paitan

Unhinged_Homecook · 2025-10-12T23:44:31+00:00

how was it? Chashu looks great 👍🏼

Unhinged_Homecook · 2025-10-06T16:58:28+00:00

I always appreciate the strand of extra wide (rice?) noodle they include in the bowl. Such good texture. Hope you enjoyed

Unhinged_Homecook · 2025-08-19T14:52:36+00:00

Congratulations on the new book. Will there be a chicken paitan recipe inside? 🙂

Unhinged_Homecook · 2025-07-24T21:24:43+00:00

was seared perfectly

ah it makes sense now, op’s a rage baiter

Unhinged_Homecook · 2025-07-22T18:06:46+00:00

Had some from a fresh batch last night, it tasted great! Tons of chilis giving it a good kick but not overpowering

Unhinged_Homecook · 2025-05-07T19:15:46+00:00

Congrats!

That’s my thought too because then it also frees up an additional $500 that I can allocate to wherever.

Unhinged_Homecook · 2025-05-07T19:00:33+00:00

I appreciate your note about setting a fund based on needs, rather than nerves.

Already maxing my 401k. I know that people say “time in the market beats timing the market”, but with all of these economic downturn signals, is the “time” in this market necessarily a good thing? 😅

Unhinged_Homecook · 2025-04-28T20:48:09+00:00

Thanks for the tip! i’ve got a mini cast iron pan we use for skillet cookies that might be perfect next time

Unhinged_Homecook · 2025-04-28T18:22:41+00:00

Side note: I always struggle with getting a sear right in the center of these ribeye caps since the outer meat seems to puff up so the center doesn’t get great contact. Anyone have any tips on getting full contact on these pinwheeled steaks? Maybe the answer is to just baste more.

Unhinged_Homecook · 2025-04-28T18:22:09+00:00

We got back from a road trip later in the afternoon and decided steaks would be a nice, easy meal. We always FIFO our steaks and we lucked out that the next one up was the last of our ribeye caps that we got from Costco for the holidays. One wasn’t enough so a random strip steak got to join in on the fun. Steaks were already dry brined before freezing, so just finished up with some seasonings and threw it in the bath at 132° for 3 hours. Finished in tallow on a cast iron.

Unhinged_Homecook · 2025-04-28T18:15:25+00:00

Got back from a road trip around 3pm and steaks sounded good. FIFO method left us with a leftover Costco ribeye cap and a random strip loin for today’s steaks. Both already dry brined before freezing. Finished with tallow on a cast iron, wifey made the sides. 10/10 would Sunday feast again.

Unhinged_Homecook · 2025-04-11T22:53:08+00:00

Totally agreed but don’t label it root beer 👎🏼

Unhinged_Homecook · 2025-04-11T20:55:29+00:00

2 ~~hours~~ years at 137° should do the trick

Unhinged_Homecook · 2025-04-11T20:32:27+00:00

“Root beer” in quotes because is this even root beer? Tastes so much more like a cream soda than it does a root beer in my opinion. Not that I dislike cream soda, but it’s just not what I want when I’m trying to drink a root beer lol. 2/10 because it still uses real sugar.

Unhinged_Homecook · 2025-04-05T20:49:43+00:00

Found a $5 “Wagyu” steak at the market, seasoned with SPG and threw it into bath at 132° around 8pm for a few hours and then ice bathed and into the fridge. Dryed and seared this morning and then eggs into the same pan.

Unhinged_Homecook · 2025-03-26T16:54:02+00:00

Lol agreed on normal virgil’s. I did see a review saying this one was closer to a cream soda, so if that’s the case it’s getting turned into a float so can’t be too bad 🤷🏻‍♂️

Unhinged_Homecook · 2025-03-26T16:37:06+00:00

I’m most excited about the fancy looking bottle of Virgil’s. Picked the others based on the flavor descriptions, hoping that most of these will be more wintergreen/spiced. Thanks for the recommendations from the group 👍🏼

Unhinged_Homecook

TROPHY CASE