Two videos in one week? Yup. They are totally different and this one I found via Chuck Wendig's website. It's about creativity and we're always looking for a little more of that around here. Less than five minutes of your time for a little bit of light-hearted yet serious inspiration.
Where would your keys take you?
Years Past
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This one is about food and really should be watched by all of us. Those of us in the business know a lot about food waste, what we don't know is how to solve the problem. We all want the best and most beautiful ingredients but what do we do with everything else? The first step is identifying the problem, the next step is figuring out how to get the most flavor out of every ingredient and putting as much as possible on the plate.
Years Past
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It's video five because ketchup is a classic. We love the original Heinz so much that we were inspired to try and make our own. It's a relatively painless process and the results are totally worth the effort.
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For the fourth video we decided to go with something sweet. Pistachio brittle is a favorite of ours and hopefully it will become one for you too. In the recipe we use a combination of white and brown sugar, if you prefer, you can easily substitute all white. The flavor will be slightly different and equally delicious.
Pistachio Brittle
1/2 cup light corn syrup
1/4 cup water
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon salt
1/2 cup butter, diced
1 1/2 cups raw, unsalted pistachios
1 teaspoon baking soda
Combine corn syrup, water, sugar and brown sugar in a heavy sauce pan. Bring to a rolling boil. Turn off the heat and add salt and butter. Over medium high heat, stirring occasionally, cook till the caramel reaches 280 degrees Fahrenheit (soft crack stage). Turn off the heat and add pistachios, stirring to combine with the caramel. Return to medium heat and cook until the candy reaches 305 degrees (hard crack stage). Remove from heat and stir in the baking soda. Pour the hot brittle out on to a sheet tray lined with either a silpat or buttered foil. Let cool to room temperature.
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We love our rib eye. Whether we roast it whole or break it down, the flavor and richness are always an indulgence. In our second video we share our technique for breaking it down.
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