Seth VanderLaan (@sethv) • Hey
Meat and 3 / Web3
Publications
- Woodfired lakefront pizza anyone?
- Arepas in Cartagena are an all-time favorite
- Chef series idea I'm thinking about doing for my Lens fam... "Burger Making Burgers"
- It's almost camp kitchen season, folks
- Lazy Sunday afternoon pancakes hit different.
- There is nothing in this world that tastes better than a self caught grilled fish filet with salt/pepper and finished with olive oil and lemon. I will die on this hill.
- Shoutout to all the cooks and hospitality folks working the weekend. I see you.
- "Without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive, and moribund." - Anthony Bourdain
- Touch grass.
- What culinary delight is your home country most known for?
- Does Lenster use a ton of CPU for everyone else? Seems like everything runs slower for me when I'm on here.
- Gn future chefs
- Current systems don't take into inconsideration the impact on nature
Part 1 on this short interview we did with Kolektivo... Want to see the second part? Leave a comment and help us spread the good news
- Imagine a world where fiat is not the gate keeper to the most widely accepted professional accreditations.
- Lfgroooooowwwwwwww
Credit @pedrovilela.lens
- Sweet Tea is a southern United States staple! It also makes an incredible brine for these Berkshire pork chops!
For 4 center cut pork chops:
4 cups (960g) of cold water
1/4 cup (68 g) of course salt
1/2 cup (136 g) of brown sugar
2 family sized large bags of black tea (I prefer Luzianne brand)
1 lemon
Combine 1 cup (240 g) of the water with the brown sugar and salt and bring to a simmer, stirring to dissolve. Remove from heat and steep the tea bags for 5 minutes. Remove the tea bags and add the remaining 3 cups of cold water. Cut the lemon in half, squeeze juice into the brine, and add the squeezed lemon into the brine as well. Once brine is completely cooled, poor over pork chops, covering completely, and brine for at least 3 hours and up to 5 hours. Remove from brine, pat dry, and brush with olive oil before grilling. Serve with warmed apples or peaches!
Pictured:
Sweet Tea Brined Berkshire Pork Chop with Sage Gnocchi, Roasted Asparagus, and Apple Demi Glace
- The most important tool in the kitchen is the knife.
In our first course, we take a deep dive into:
*The anatomy of a chef's knife
*Different types of knives and their uses
*Classical knife cuts
*Knife sharpening and safety
Course 1 and quiz - https://tinyurl.com/44mabjzn
- Chef classes start tomorrow! Any guesses on the first subject?
Follow along!
- So... I want to build a foodie network here. Anyone want in?
- First post cliché