Chris Young @ChefChrisYoung
Starting fires at Combustion Inc. Previously ChefSteps, Modernist Cuisine, The Fat Duck. Lifelong curious cook. combustion.inc Seattle, WA Joined May 2013-
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Following336
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Congrats @tferriss! I remember you telling me you were excited by the idea of podcasts over drinks after a dinner at Modernist Cuisine. Truly impressed by what you’ve created since then.
Congrats @tferriss! I remember you telling me you were excited by the idea of podcasts over drinks after a dinner at Modernist Cuisine. Truly impressed by what you’ve created since then.
Meathead’s work is what made me revisit my assumptions and test them. I was wrong, he was right, and I’m happy to change my mind. (Some of the folks in the YT comments… not so much!)
Meathead’s work is what made me revisit my assumptions and test them. I was wrong, he was right, and I’m happy to change my mind. (Some of the folks in the YT comments… not so much!)
I have an idea for a “AI” restaurant…
I have an idea for a “AI” restaurant…
Ever wonder how an air fryer is different than your convection oven? I cut one in half (really) to show you how the best ones work and why they do a better job of crisping food. Full video: youtu.be/yw--NLjZBNk
I feel seen…
One of the smarter comments on remote work From Reddit
Beef Wellington is a Waterloo for many cooks. But using ice as the ultimate insulator makes baking a perfect Wellington foolproof and easy. youtu.be/w96vBKFtPok
Just in time for Thanksgiving Extreme Makeover: Turkey Edition youtu.be/lGlZqdoSswk
I was nervous when I heard @WIRED was reviewing the @IncCombustion Predictive Thermometer. Joe Ray is tough on kitchen tech, so I’m delighted to learn he liked our Predictive Thermometer, giving it 9/10: wired.com/review/combust…
After all the cutaways, I want to try something new. So I built a borosilicate glass oven to help show the changes going on as a beef Wellington cooks.
Dave Arnold @CookingIssues
21K Followers 2K Following Likes to cook, has (cooking) issues. Founder of @mofad, head nitwit at @bookeranddax, author.
Seamus Blackley @SeamusBlackley
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Meathead "BBQ Hall of.. @meathead
34K Followers 950 Following BBQ Hall of Famer, publisher world's most popular BBQ site https://t.co/iZofN562qC; author NY Times Best Seller "Meathead, The Science of Great BBQ and Grilling”
James Hoffmann @jimseven
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Ryan Jones @rjonesy
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Brando 👀🥡🥢 @brandoclicks
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jerad @jfields513
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Rowdy Knights Club Co.. @Rowdy_Knights
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Nice @allaboutDC8
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Dave Arnold @CookingIssues
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nick kokonas @nickkokonas
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Tim Ferriss @tferriss
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Meathead "BBQ Hall of.. @meathead
34K Followers 950 Following BBQ Hall of Famer, publisher world's most popular BBQ site https://t.co/iZofN562qC; author NY Times Best Seller "Meathead, The Science of Great BBQ and Grilling”
James Hoffmann @jimseven
126K Followers 533 Following Square Mile Coffee Roasters / Youtuber / Author / (sorry, but no recommendations via @ or DM)
Noah Kagan @noahkagan
149K Followers 101 Following Chief Sumo at @appsumo. #30 at Facebook. Order my new book 👉 https://t.co/YBONg34U4M
Craig Mod @craigmod
37K Followers 702 Following Find me on my newsletters or Threads / Insta / Mastodon: https://t.co/qaYZKnl3i8 https://t.co/Csn5oOy6ef
Nick @nickcammarata
60K Followers 737 Following interested in neural network interpretability and meditation
Fuchsia Dunlop @fuchsiadunlop
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42K Followers 5K Following Building bridges between marketing and finance Agency CEO https://t.co/P2SGpbrqS5 Brand Partner https://t.co/HPP7oDqTy0 Software Founder https://t.co/deDUAEqJcE DM's open!
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73K Followers 1K Following NOT A CHEF. Cooking at home and sharing with you. Brand 👉🏻@dadchefio.
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78K Followers 5K Following Newsletter https://t.co/D5qDgUKaNR - Better Offline Podcast - https://t.co/pUoGsuaQTw - Columnist Business Insider - CEO at https://t.co/5idt8AyPqr - Award-Winning Tech PR
Chowdah Hill @ChowdahHill
68K Followers 194 Following Proud Captain of the best damn ship in the Navy, @TheCVN69. All views presented are mine and do not represent DoD/DoN. Follows/RTs/links ≠ DoD/DoN endorsement.
Pika @pika_labs
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138K Followers 30 Following I have a place where I say complicated things about philosophy and science. That place is my blog. This is where I make terrible puns.
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139K Followers 2K Following Co-Founder @SierraPlatform. Board @OpenAI @Shopify.
Sid Murlidhar @sidsays
329 Followers 2K Following Partnerships @shopify. Ex-@slackhq, @facebook. Dad, meditator, biker, reader and wanna-be writer.
@jason @Jason
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Ryan Perry @ryfar
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Paddy Galloway @PaddyG96
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Jess Pryles @jesspryles
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isaac @theisaacmed
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Audrey Saunders🍸 @AudreySaunders
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WIRED magazine brought hacker and cypherpunk culture to the mainstream. now? an article titled: "The 26 Best Shows on Apple TV+ Right Now"
Congrats to @tferriss -- what ppl don't realize is the consistency with which he attacks his projects is a huge measure of his success. And he's a genuinely curious and interested person. Thanks Tim for having me on -- it really did change my life for the better!
Today is the day! To celebrate the 10th anniversary of the podcast, fellow listeners are hosting meetups around the world! There are nearly 4,000 attendees RSVP’d on @getriver_io, and I’ll be raising a glass with you all. Find a meetup in your city here: tim.blog/meetups…
Early bday gift to myself. This is is what Michelin ⭐️ sushi takeout looks like!
@loganzuber17 easy: reverse sear in the oven while you heat up your cast iron outside on the grill once internal temp is good, sear it also—recommend checking out @ChefChrisYoung’s YouTube and a Combustion Inc thermometer
@D_Stieber @UChicago they are under no obligation to fund programs outside of the university itself and a grant pledge is just that... if a / b / c are met then they continue to fund. If not, then they rightfully reassess. UChicago is a glowing beacon of an intellectually rigorous university.
Salt penetrates deep. The rest goes only into pores, cracks, perhaps 1/8" deep. Prove it to yourself. Marinate a thick piece of meat like a pork loin for 24 hours. Cook it. Slice it in half and taste a core sample. No marinade flavor. Read this amazingribs.com/tested-recipes…
@meathead What happens when we marinate meat? Does the meat absorb anything? I'm not fighting you on the fat cap thing; I'm a trim that-fat-off kinda guy - genuinely curious.
A few weeks ago there was a lively debate here on fat caps on meat. People still think they melt and penetrate the meat. So I did a little demonstration for you. I dug a hole in a steak and filled it with olive oil. Five hours later it is still all in the hole. Zero penetration.
@ampersoned I have listened to Joe Rogan and a myriad of other podcasts depending on the guests. That does not mean I 'get my history' from any of them. I prefer books, lectures, and discussions with people in the arena If you want to actually know that I think, listen to the 2017 Ferris ep
@ampersoned The restaurants are the smallest, least important thing I've done in my professional life. They just happen to be somewhat famous and have made a lot of people happy. What are you building?
@ChefChrisYoung @winemaker1960 Let us also remember that dry aging beef can result in a weight loss of up to 20% of water. Yet nobody complains that a dry age steak is dry.
@stevenkovar @BarbellFi Tried something that I ended up not enjoying and did not see myself doing long term.... unwound that. Floundered around a bit, then got the idea and conviction to build Alinea. Thought that would be a short term project to get it built and going... sort of snowballed.
So I got embroiled in a debate on trimming fat caps. I say leave no more than 1/4-inch and I was attacked. Here is a frame from a brisket video by Aaron Franklin, considered by many to own the best BBQ joint in the country, Franklin's in Austin. Notice his caption…
My favorite smoker. Period.
And here is an unpaid plug for someone wanting to learn how to cook with logs. My two favorite backyard Smokers are the Karubecue and the Lang reverse flow models. If you have never seen a Karubecue go to AmazingRibs.com and search for our detailed review. An amazing and…
@meathead My bbq adventure started on a gas grill and I agree with what you’re saying. I also think that lots of people who catch the bbq bug make the move to other cookers because of the experience of the hobby. Personally, I enjoy playing with the fire, but that’s no reason to be a snob.
Yes, I am really enjoying my combustion thermometer that Chris created. I think it is the best of the wireless probes.
@meathead Now talk about his Combustion thermometers ... I'm REALLY pleased with mine!
@ChefChrisYoung I absolutely love every piece of content you’ve made. Keep going! 👏🏻👏🏻👏🏻
For years I have been a solitary voice telling people you don't need to rest meat (here's why amazingribs.com/more-technique… ) well I am no longer alone: Food scientist Chris Young has some experiments to show you youtu.be/pYA8H8KaLNg?si…
Ummmm there about 10 pathogens that can be found in food and if you ingest enough of them you will get sick. Some can even kill. Read about them here amazingribs.com/more-technique…
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