When building awesome props and machines is your job, what’s your hobby? Well it turns out, cooking is what Adam indulges in during his spare time, and that just so happens to be the topic of this week’s episode of Still Untitled.
One Day Builds
Adam embarks on one of his most ambitious builds yet: fulfil…
Show And Tell
Adam recently completed a build of the royal St. Edwards cro…
Making
Viewers often ask to see Adam working in real-time, so this …
One Day Builds
Adam and Norm assemble a beautifully machined replica prop k…
One Day Builds
One of the ways Adam has been getting through lockdown has b…
Making
Adam unboxes and performs a quick test of this novel new hel…
Making
When Adam visited Weta Workshop early last year, he stopped …
One Day Builds
Adam tackles a shop shelf build that he's been putting off f…
Show And Tell
Time for a model kit build! This steampunk-inspired mechanic…
One Day Builds
Adam reveals his surprise Christmas present for his wife--a …
I had no idea at all regarding “proper cooking” until I discovered Alton Brown’s Good Eats. he has an excellent way of explaining the science behind cooking, plus each episode usually focuses on one ingredient or tool so you’ll always have ideas on how to correctly use a smoker, or actually put the weird foods we leave in the back of the cupboards into a delicious dish!
It’s 3pm and I’m at work listening to this. Thanks. Thanks. I guess I’ll eat this crappy apple 🙁
Inspiring discussion, either way. I love to cook almost as much as I love to eat.
Haha, thanks for the loop,
I find most professional chefs have an overworked palette which causes them to salt the crap out of food and claim it’s perfectly seasoned. Admittedly I don’t want salt added to my food, it doesn’t heighten the flavour it just makes it taste of salt.
p.s. Norm ‘eating’ it was a great choice of cover video for a food discussion.
I love these videos, it’s great just hearing great discussions. Always look forward to the next one!
Cooking, in fact Home Ec, is something that all kids should be required to take to graduate. They don’t have to become the next Wolfgang or Emeril or Bobby Flay, but just understanding the basics of knife work, of how to make a soup, how to roast a chicken, how to not cook the crap out of a burger or a steak…
Then again, I was born into a family of great cooks and grew up watching PBS from noon to one every day for the cooking shows (and Bob Ross, but that’s painting, not cooking), so I might be a bit biased.
Excellent video as always guys!
I can really relate to the remark from Will, about going from tech as a hobby to tech as a job.
I am in a similar situation, made my hobby (flying) into my job and now it is very hard to find things to on the days I am off.
I feel like Norm was rather silent for this episode. Maybe he needs more experience in the kitchen.
Maybe a cooking live-stream with Norm as Will’s kitchen-padawan? 🙂
I do the Mexican or Indian approach to food. Some kind of base (tortilla or naan bread or pita bread or corn chips or rice or lettuce or spinach) + some type of seasoned meat + some type sauce. Everything I cook pretty much comes down to that.
Adam, it depends what “steaks” you do in the sous vide as to how good they are. I do not prefer traditional steak cuts (New York, Ribeye, etc) sous vide. But take flat iron (8 hrs), boneless short rib (2-3 days), tri-tip (1 day) and you get results which are way better than traditional steaks. I would take SV boneless short rib over a Ribeye any day. Also you cannot beat the control of getting perfect medium rare.
I had the Gordon Ramsey eggs for lunch. Yum! And yes you can them in the sous vide without a vacuum sealer. I use a Ziploc bag and then weigh it down.
Can you guys share a link to the pizza dough recipe that you mentioned?
Regular balloons are much stronger than water balloons.
@ Will. If you haven’t got them already; Larousse Gastronomique & Il cucchiaio d’argento (Silver Spoon) are fantastic reference resources for French & Italian respectively, I don’t cook from them much, but they are great for giving you a conceptual understanding of a particular dish.
I’m a terrible cook so this video makes me feel quite bad about myself.
The looped video at the end only got funnier as it went on.
Oh my god, I can’t believe you lost video half way through, I want my money back!
Honestly though I could stare at a blank wall listening to you guys discuss stuff, you guys are awesome! I look forward to them every week as well.
Thank you guys!
Interesting aside about cast iron seasoning (the best tutorial): http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
If anyone is looking for a challenge, I recommend Peter Gilmore’s cookbook from his restaurant Quay, in Sydney. it is very clear, but every recipe in the book is…. Herculean. The melting chocolate cake is unbelievable!
Just a suggestion, but this podcast needs intro music. Make it happen Tested.
I’m currently working at a Zinc-acid electroplater, and yeah, stainless steel can rust under adverse conditions. Hydrochloric Acid fumes can work wonders on that stuff.