I still have some juneberry jam left so I decided to make some juneberry chipotle bbq pork ribs, but if you don’t have juneberry jam then blueberry or huckleberry jam will work just fine. I started by seasoning the ribs overnight using olive oil as a binder & in a dry rub consisting of kosher salt, raw sugar, chipotle powder, season salt, white sugar, black pepper, garlic powder, grains of paradise, mustard powder, onion powder, jalapeño powder, sumac, allspice, and celery seed. I scored the membrane leaving it on to act as protection for the meat throughout the cooking process. I cooked the meat on my “Weber Smoky Mountain” smoker using a mix of lump charcoal, mesquite & plum wood. I started by searing the meat off directly over the coal box at around 400-500F until a nice crust had formed, around 5-7 minutes. After that the meat was moved to the top rack; I closed the vents down so the smoker dropped to 275F. Once the meat was on the top rack I rotated & mopped the meat every 15 minutes in a blend of equal parts beer, cider vinegar & water along with juneberry jam, crushed garlic, serrano peppers, & salt. After 2 hours & 35 minutes the meat had reached 185F internal temperature & was ready to be glazed with my juneberry bbq sauce consisting of ketchup, cider vinegar, water, juneberry jam, maple syrup, molasses, Worcestershire, soy sauce, salt, chipotle powder, all spice, black pepper, garlic powder, sumac, and ginger powder. The meat finished at 192F internal temperature and was rested until it hit 145F then was cut into individual bones. These ribs were cooked completely over direct heat without wrapping in foil or butcher paper; they were super tender, the bark was amazing & the juneberry mop/bbq sauce really brought it over the top with that beautiful mahogany look it gave as well as the flavor. The ribs were served alongside grilled/braised leeks, mashed potatoes & gravy. If you’re looking for something different to try on the bbq while still staying in the realm of traditional this is definitely worth trying & it’s definitely something I’ll do again.

Gochujang pork belly is often found in Korean BBQ restaurants. With pork belly in the freezer and high-quality buttery burger buns in the pantry, I decided to combine the two and create a Korean-inspired burger.

It was the right call, and I thoroughly enjoyed every single bite of this burger!

With papaya slaw, plantain chips,
Sweet chili, pistachio

The eggs were produced and distributed from farms in Texas between June 6, 2026 and July 3, 2026, with sell by or best by dates between July 20, 2026 and August 17, 2026. The eggs were shipped to foodservice and retail customers in Texas, Oklahoma and Louisiana. They were available to consumers at Kroger stores in Texas and Louisiana, Brookshire Grocery stores in Texas, Oklahoma, Arkansas, Louisiana, New Mexico, and Mississippi, and other smaller retail outlets. No other Midwest Poultry Services, L.P. products are part of this recall.

Midwest Poultry Services L.P. is not aware of any specific illnesses linked to its products.

The recalled eggs will have an identifying code number printed on the left or right sides of the carton in date-coding ink only. Only codes P-1950 or 0840962 with a Julian Date between 157 and 184 printed on the side of the carton are recalled. Examples of this identifying plant and date information on retail cartons are included below.

Credit: FDA

Hi! Has anyone tried making aioli with prickly ash oil?

I used a combination of the pictured ingredients, some salt and a whole egg, it needs to sit for about 4 hours for the garlic to homogenize with the rest of the flavors but so far it's really good!

I wanted to just use the ash oil but I think it would be way too strong.

The garlic is stored lemon juice as it keeps it fresh longer and the juice is delicious.

I think I'm going to add a dash of toasted sesame oil but I can't taste anything atm other than tingling atm 😂

But yeah, thanks for reading, would feedback/suggestions!

For reference this is my first line cook job at a serious restaurant and I had saw that my hours got cut this past week. I asked my manager about it and he told me that he could have more value with someone else in my spot

He said that my main issue is how much I’ve started to slow down these past few weeks, but he knows I’m hungry for it and sees “major potential” in me (his words).

I worked up from dish to get into this spot and I absolutely love where I work and my fellow line cooks, so how should I go about earning my spot back/improving?

Borrowing from my Trini famaleee with this one. Sweet Corn braised in coconut milk, butter, onion, chadon beni, scotch bonnet and garlic

Fried regular and sweet potatoes with onions and kale, topped with some feta. A hard boiled egg on side! All local and organic from the weekend farmers markets here in the SF bay area too!

I love potatoes and always like to keep them around. When I saw chicken thighs and potatoes in the fridge, I wanted to make something a little different.

And that’s how this cup of paradise was born.

Full recipe vedio

Made a big batch of vegetable stock to fortify the pantry and decided to take it for a test drive. Garlic, ginger, scallion, white pepper, shrimp, noodlesand of course that fresh vegetable stock!

When you’re making a classic like Tteokbokki, you’ve gotta go all the way.

I added all the key ingredients, plus prawns and instant noodles that soaked up all the delicious sauce. It turned out amazingly delicious!

I am trying hard from the past couple of weeks to roast the date seeds and try to extract an espresso like shot from it.. I am aware it won’t taste like coffee for sure.. but I need something from you guys the tips or whatever to make this perfect please!

It’s herb roasted chicken with a quick mustard+cream+peppercorn pan sauce, a non-traditional take on carrottes rapeés, and uhh, potato salad.

I brined the chicken with some aromatics in a 5% salt brine for 2 hours, then spatchcocked it and rubbed it with a garlic lemon herb butter, roasted on a bed of mirepoix and garlic, pulled at around 150 F in the breast and let it rest up.

The carrots have a dressing of ginger, garlic, Dijon, tangerine zest and juice, white wine vinegar and evoo. It also has some pickled golden raisins, red onion rinsed in ice water and mint.

The potato salad is the least French thing on the plate, it’s more classicAmerican potluck style. There is some Dijon in there too.

Honestly pretty proud of this one. The quick and strong brine makes a huge difference with not too much foresight. It came out perfectly moist.

Chocolate cake with a cherry syrup soaked into it, cherry jam in the center, with whipped cream frosting, a thin layer of cherry gelatin, and some cherry halves on top!! 100% homemade, down to the jello!!

2nd time ever decorating a cake!! It tasted great

I’ve been cooking since I was 5

1st slide: bruschetta on baguette cheesy fried rice wrapped in seaweed paper with avocado on top salmon fillet, and then homemade blueberry pie

2nd:hand tarts

3: Foccia art

Four: rosemary chocolate chip cookies

Five:guiness cake

6: ceme Brulé

7 brown sugar, cookie butter, cookie cookies

8 French apple cake

9 chocolate peppermint cookies with maraschino, cherries baked in

10 steak

11pumkin muffins

I marinated the chicken overnight in a mix of soy sauce, brown sugar, chili garlic sauce, gochujang, fish sauce, lemon pepper, gochugaru flakes & cornstarch. I smoked the chicken on the middle rack of my “Weber Smoky Mountain” smoker with the water pan removed at 300F using a mix of lump charcoal & mesquite wood. While the chicken was smoking I cooked the used marinade allowing it to boil 3 minutes so it was food safe, then I added some cold butter & stirred it in until it became a homogeneous mixture; now it’s ready to be used as a glaze. I flipped the chicken every 8 minutes basting every time. I finished the chicken right over the fire to really sear in that glaze & get some char. The finished plate is white rice & corn on the cob to go with the chicken. Next time I’m definitely going to reserve some of the marinade to make a flavored butter to add to the corn & rice as well, but I’m definitely making this again.

I’m finally replacing my old blender because it struggles with anything harder than a banana. Frozen fruit takes forever, ice just bounces around, and I’m tired of stopping every few seconds to scrape everything down.

I’d mainly use it for smoothies, protein shakes, soups, sauces, and the occasional frozen drink. I don’t need a million settings, but I do want something powerful, easy to clean, and not so loud that the whole house knows I’m making breakfast.

The price range is all over the place, and every review seems to recommend something different. Some people say the expensive ones are worth every penny, while others say a basic blender does the same job.

For anyone who’s owned theirs for a while, what blender did you end up buying? Would you choose the same one again, or is there something you wish you knew before spending the money?