u/hoeface_killah

Burger was really good but was more of a typical griddle burger than a smash burger.

Toasted Hawaiian Pretzel bun

Homemade Mac sauce

Dill pickle chips

Sauteed onions

Chopped hot chiles (like In N Out)

Double 2.5oz patties

American and pepperjack cheese

Great burger overall. Would eat again.

Original recipe is from Bon Appetite and have been making the stock recipe for years. About 3 or 4 months ago I started making some changes with ratios and stuff like that and have been pretty happy with it.

This batch I made homemade toffee (pic included) and used Guitard brand 66% cocao chocolate wafers instead of chunks. I forgot to take a picture of them baked yesterday but am uploading a pic from the last batch and will update the post later. These cookies are seriously good and it's way too easy to eat way too many of them.

RECIPE: 1 cup (2 sticks; 227 g) unsalted butter

2 cups (250 g) all-purpose flour

1 tsp. baking soda

1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt

1 cup packed; (215 g) dark brown sugar

1/3 cup (73 g) granulated sugar

2 large eggs, room temperature

1 tsp. vanilla extract

2, 1.4-oz. (180 g total) chocolate toffee bars (preferably Sker), chopped into 1" pieces

2 cups (216 g) chocolate wafers (disks, pistoles, fevers; preferably 72% cacao)

Flaky sea salt

Watch the video for instructions because it was too much of a pain to try and copy paste the instructions from a screenshot I have lol

I have been working on perfecting my own version of the amazing Rick Martinez Brown butter, toffee chocolate chunk cookies (with great success so far) and saw a recipe for homemade toffee so figured I'd give it a try. The recipe I used is as follows:

One stick (113g) American style butter

200 grams light brown sugar

One tsp of fine salt

Combine everything and stir while cooking on medium heat (I used 4/10 on my gas burner knob) until mixture reaches 300° F. Pour onto lined baking sheet and allow to cool.

So I think it tastes pretty good, definitely slightly different than the Heath brand bits I had been using before but not in a bad way. It does seem to be a little darker than the recipe and other recipes I've seen which I assume is because it might of gotten a little hotter than 300°, possibly 310°-ish. I didn't notice any burnt bits on bottom of pan nor did it smell burnt so I'm not sure if that's why. My main question is I feel it took a while for the butter and sugar to emulsify to the point I felt comfortable pouring it, and I think that's why it got a little darker. Is it better to do cook on the lower side in regards to temp to allow a longer cook, or does the temp need to be higher and a shorter cook to obtain the correct texture. I feel pretty good for this being my first time ever making a toffee or candy, but there's always ways to make it better.

Bonus pics of cookies I've been working on :)

Three day mixed temperature fermentation, 430g dough balls, 15-16" pizza. Cooked on steel at 475-500 (because my cheap oven wont go higher lol) for 10 minutes. Really starting to perfect this NY style at home, I know if my oven got a little hotter or I had something like an Arc XL or deck oven, itd be even better. Still very happy with it and every week I make it, it just gives me less and less reason to ever buy pizza out again. Slice pic is cold to show thinness 😂

Also, sorry or you're welcome for the free feet pics 😂

Got a whole sub primal of these incredible steaks at Costco last year, sliced and vac sealed em and have slowly been working through them. They're so rich and buttery, I save it as a treat and probably eat one every 6-8 weeks. Reverse seared this one, 225° till 115-117 internal, 20ish min rest then seared in lard on a cast iron pan for 2-3 min a side. Sliced and turned into the most amazing steak sandwich in ciabatta with sauteed onions, white cheddar and a homemade aji verde sauce.

Definitely improved my seeded rolls from the first attempt. Dad, Mom, my lady and I all loved it. Sliced chuck is 90% as good as ribeye in a cheesesteak, and half the price. Ribeye is still king but chuck is a great cheaper alternative.

99 ranch finally had the large sheets of rice noodles so cut some thic bois and used some thin sliced chuck I had as well as some shrimp. Flash fried the protein and stir fried everything else. Topped with homemade chili oil.

Had leftover thinly sliced chuck roast from father's day cheesesteaks and decided to make some beef and broccoli with it. Wasn't traditional in terms of texture but flavor was great, drizzled with homemade chili oil for a little heat.

Making cheesesteaksbwith these tonight for my Dad for father's day, excited to see what he thinks! Recipe is from Charlie Andersons cheesesteak roll video/recipe.

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Only second time making any type of rolls, pretty happy with it!

Think I finally dialed in my dough to where I want it, last night was the best yet. All three pizzas used a mix of low moisture mozzarella and provolone and the topping descriptions in order of photos include:

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Veggie Pie: Pesto base, cheese, white & green onion, yellow bell pepper and fresh jalapeños (we like jalapeños here haha.) This was for my wifey who wanted more veggies on her pizza.

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Chicken Kofta pizza: Olive oil base, cheese, homemade chicken kofta, fresh jalapeños, white onions. Baked and finished with feta and homemade tahini garlic sauce.

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BBO Chicken Pizza: Sweet Baby Ray's BBQ sauce base, cheese, rotisserie chicken meat, lite amount of fresh jalapeños, green and white onions.

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Dough is 67% hydration, 3% salt, .051% yeast, 2.5% diastatic malt powder and 3% of both olive oil and sugar. Direct dough fermented at RT till slightly more than doubled, then put in the fridge for 48 hours. 430g dough balls stretched to 15" and cooked on baking steel pro for 9.5 minutes.

Think I finally dialed in my dough to where I want it, last night was the best yet. Three different pizzas in order of photos include:

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Veggie Pie: Pesto base, cheese, white & green onion, yellow bell pepper and fresh jalapeños (we like jalapeños here haha.) This was for my wifey who wanted more veggies on her pizza.

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Chicken Kofta pizza: Olive oil base, cheese, homemade chicken kofta, fresh jalapeños, white onions. Baked and finished with feta and homemade tahini garlic sauce.

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BBO Chicken Pizza: Sweet Baby Ray's BBQ sauce base, cheese, rotisserie chicken meat, lite amount of fresh jalapeños, green and white onions.

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Dough is 67% hydration, 3% salt, .051% yeast, 2.5% diastatic malt powder and 3% of both olive oil and sugar. Direct dough fermented at RT till slightly more than doubled, then put in the fridge for 48 hours. 430g dough balls stretched to 15" and cooked on baking steel pro for 9.5 minutes.

Dough is 67% hyrdo, 24 hour bulk at RT, then 42 hours in the fridge and 8 hours as 440g dough balls at RT for roughly a 15" pizza. Made Korean braised chuck roast the night before and you turn the braising liquid into a sauce at the end of cooking. I used that sauce as the base, then mix of shredded low moisture mozzarella and provolone, chunks of the beef and then fresh jalapeños and green onions. Baked on a baking steel pro at 500°F for roughly 10 minutes. Was one of the best pizzas I've ever made.

Usually do a poolish + 20 hour room temp ferment plus 18-24 hours in the fridge but tried without a poolish this time due to wanting pizza quicker and it came out great. Still think I'll stick with a poolish but this was great. Love being able to make pizza like this at home.

As I've gotten older and cook more and more, I have truly realized the only thing that separates an average person from making as good or better than restaurant food is time and with certain recipes, some special equipment. Luckily, I have both 😅. Got a baking steel at the end of last year and have been making amazing NY style pizza and decided to try my hand at some overnight seeded rolls following Charlie Andersons "Ultimate Cheeseteak Roll" video. They came out AMAZING and my apartment smelled so good.

So for the sandwich, in a pot I caramelized about four medium yellow onions in a stick of butter until sweet but keeping some texture. I had a thick bone in ribeye in my freezer I needed to use so I used my deli slicer to slice it thin and seared and chopped on a griddle until done, added the onions, hot cherry peppers and a mix of Boars Head white American and sharp white cheddar. Gave the rolls a side cut, stuffed the meat in, wrapped in foil and devoured. Store bought rolls (even Amarasso) are ruined for me now. Best steak I've made, could barely finish one.

Shaved ribeye, sauteed onions, hot cherry peppers and a mix of white American and sharp white cheddar cheese. Cooked, stuffed and wrapped in foil to steam before eating. Store bought rolls (even Amarasso) are ruined for me now. Best steak I've made, could barely finish one.