Maple-Glazed Chicken Thighs
Chicken quarters were sous‑vided for 3 hours at 158°F in a maple glaze, chilled overnight to dry the skin, pan seared, and glazed again before serving.
OG.21.3.0
Rebuilt entire codebase / Removed dependency on JQuery / Migrated to Bootstrap 5.0.1 / More tweaks to tag trend algorithm / Optimized some tables and views / UI tweaks
OG.21.2.3
Added About page / Optimized some views / Minor UI tweaks
Closed On Sunday Wings
Marinated wings go straight into a 160°F sous‑vide bath, then get a baking‑powder coat and a 400°F air‑fried finish. Crispy, juicy, tangy perfection.
Brown Sugar Chuck Roast
Roast was brined, sous‑vided for 16 hours at 130°F, rubbed with brown sugar, and oven‑finished for a sweet, peppery bark.
OG.21.2.2
Improved tag trend algorithm / Improved social sharing / Optimized some tables and views / Minor fixes / Minor UI tweaks
Bourbon Chicken Wings
Wings were marinated in a blend of brown sugar, sauces, and spices, cooked sous‑vide for 2 hours at 160°F, then air‑fried until crispy.
OG.21.2.1
Updated JS libraries / Minor fixes / Minor UI tweaks
Jerk Roasted Cauliflower
Cauliflower was rubbed with a jerk seasoning, baked at 475° until it’s tender, and then broiled to give it a nice crust.