IMO, a Netflix Must Watch

cazzy

Sometime back, CenTex turned me on to Salt, Fat, Acid, Heat and it was an eye opening read...incredibly written!  

Well hot damn, a 4 episode series dropped last Thursday on Netflix!  Each element has it's own episode and I'm really enjoying the first episode (Fat) so far!!



Enjoy!!

nolaegghead

Sounds like it's right up my alley, thanks much, Caz. 

PS - brisket camp V next sat.  Will be kid friendly until dark.

nolaegghead

What "Nietzsche" said (3rd quote above) is late night brisket camp.  Metaphorically.  Love = food + brisket camp.  So maybe there is some truth to the other two.

Whatevz.  Thanks again.  Long time no see.

bgebrent

Thanks for the heads up!

GATraveller

Saw that yesterday but didn't have time to watch.  Really looking forward to it.  Good call!!
Nice to see ya around again.

GrillSgt

Thanks. Looking forward to watching. 

Phaqallyall

Sounds pretty phat if you know what I mean. 

caliking

cazzy said:

Sometime back, CenTex turned me on to Salt, Fat, Acid, Heat and it was an eye opening read...incredibly written!  

Well hot damn, a 4 episode series dropped last Thursday on Netflix!  Each element has it's own episode and I'm really enjoying the first episode (Fat) so far!!



Enjoy!!

You're back! How are things?

That popped up for me Thurs night and I've watched the Fat episode 3 times already. I can't get that focaccia out of my head, and am plotting to try and recreate it. No recipe, so i have to estimate the ingredient quantities by watching it a few times.

first try, about midnight. Because I couldn’t go to bed without getting it out of my system.

 Not bad, but doesn’t look as awesome as what they made in the beginning of that episode. 

I have a feeling there will be more moments like this...

Killit_and_Grillit

Thanks Cazzy, adding to the lineup. 

JethroVA

+1 on the book being awesome. thanks for the series heads up.

SamIAm2

Enjoying this series. Watched the Salt and Fat episodes so far. 

DoubleEgger

A Cazzy sighting that’s not Exchange related, it’s like seeing Bigfoot. 

retiredadman

I saw it too, and loved it. The big learning experience for me was "Salt." What a breakthrough, "When you use large kristals like Kosher salt you reduce the salt taste in your mouth." I had avoided kosher salt because I thought it would be too salty. 

retiredadman

Another good series on Netflix is Chef's Table. It is very similar, great production values in the series.

TEXASBGE2018

Chef's Table and this are now both on my list. Thanks for the heads up.

SonVolt

Doesn't look like it's available yet for us dinosaurs still get NetFlix DVD's in our mailbox. 

Hook_emHornsfan_74

I just bought a Samsung 65" 4K QLED tv.  Watching chefs table on the upgraded 4K netflix is absolutely amazing.  

theyolksonyou

Just watched the fat episode while burning....fat on the treadmill 

interesting for sure

DoubleEgger

theyolksonyou said:

Just watched the fat episode while burning....fat on the treadmill 

interesting for sure

You haven’t farmed out exercise to your FIL @theyolksonyou? 

theyolksonyou

DoubleEgger said:

theyolksonyou said:

Just watched the fat episode while burning....fat on the treadmill 

interesting for sure

You haven’t farmed out exercise to your FIL @theyolksonyou? 

Trying to get the ol BP down a notch or two 

DoubleEgger

theyolksonyou said:

DoubleEgger said:

theyolksonyou said:

Just watched the fat episode while burning....fat on the treadmill 

interesting for sure

You haven’t farmed out exercise to your FIL @theyolksonyou? 

Trying to get the ol BP down a notch or two 

Being salty will raise the blood pressure... 

smbishop

Thank you for sharing!

SciAggie

Just found this myself on Netflix. The book was a real game changer for me and improved my cooking a great deal. 

Skiddymarker

Geez Cazzy - your wings which are still a family favourite involve Salt, fat, acid and heat.....why are you surprised?

HeavyG

Just finished watching the show. Both informative and visually appealing.

I'd never seen the technique of salting a foccacia by pouring a salty brine over it. Will try that soon.

I'm curious how much that honey in Yucatan sells for at the market. Sucking it out of the little "pots" with the body of a syringe is a very labor intensive process for such a small yield!

In the last episode where she is testing the doneness of the steak by the feel test rather than using a Thermapen to check internal temp - I'm betting that will trigger a few folks.

Legume

HeavyG said:

Just finished watching the show. Both informative and visually appealing.

I'd never seen the technique of salting a foccacia by pouring a salty brine over it. Will try that soon.

I'm curious how much that honey in Yucatan sells for at the market. Sucking it out of the little "pots" with the body of a syringe is a very labor intensive process for such a small yield!

In the last episode where she is testing the doneness of the steak by the feel test rather than using a Thermapen to check internal temp - I'm hoping that will trigger a few folks.

I think this is more accurate.

cazzy

Legume said:

HeavyG said:

Just finished watching the show. Both informative and visually appealing.

I'd never seen the technique of salting a foccacia by pouring a salty brine over it. Will try that soon.

I'm curious how much that honey in Yucatan sells for at the market. Sucking it out of the little "pots" with the body of a syringe is a very labor intensive process for such a small yield!

In the last episode where she is testing the doneness of the steak by the feel test rather than using a Thermapen to check internal temp - I'm hoping that will trigger a few folks.

I think this is more accurate.

I haven't probed a steak in 3-4 years.  No need if I'm being honest.

Lit

cazzy said:

Legume said:

HeavyG said:

Just finished watching the show. Both informative and visually appealing.

I'd never seen the technique of salting a foccacia by pouring a salty brine over it. Will try that soon.

I'm curious how much that honey in Yucatan sells for at the market. Sucking it out of the little "pots" with the body of a syringe is a very labor intensive process for such a small yield!

In the last episode where she is testing the doneness of the steak by the feel test rather than using a Thermapen to check internal temp - I'm hoping that will trigger a few folks.

I think this is more accurate.

I haven't probed a steak in 3-4 years.  No need if I'm being honest.

I always notice steaks look more rare at the same temp when I hot tub or sous vide them do they affect the feel test?

EggbertGreenII

I watched all four episodes today, it's well done and worth the watch.

GrateEggspectations

Thanks for the recommendation. I’ve read the book, but didn’t know about the series until you flagged it. Also, I have commitment issues, in that I can’t seem to commit to a series of anything. The fact that this is only four episodes long is a plus in my books. 

caliking

HeavyG said:

Just finished watching the show. Both informative and visually appealing.

I'd never seen the technique of salting a foccacia by pouring a salty brine over it. Will try that soon.

I'm curious how much that honey in Yucatan sells for at the market. Sucking it out of the little "pots" with the body of a syringe is a very labor intensive process for such a small yield!

In the last episode where she is testing the doneness of the steak by the feel test rather than using a Thermapen to check internal temp - I'm betting that will trigger a few folks.

If you really want to trigger folks, watch the first episode of Michael Pollan’s Cooked on Netflix. 

He sets out to ‘cue a suckling pig in his backyard, and a BGE is sort of in the mix. I won’t give it away, but watching them try to cook that pig is likely to induce a stroke or two.