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DamageInc
04-27-2016, 03:26 PM
I don't know what "Caputo" is. I used 2/3 Tipo 00 and 1/3 Danish ølandshvede.

Mucho Bocho
04-27-2016, 03:28 PM
Caputo is widely considered one of the worlds best flours for pizza.

Antimo Caputo "00" Chef's Flour 1 Kilo Bag Pack of 2 https://www.amazon.com/dp/B00BR0K62E/ref=cm_sw_r_cp_awd_BkrixbXZHWVA1

DamageInc
04-27-2016, 04:04 PM
Yeah, I'm not going to order flour internationally. Or nationally. I can get some very nice flour at some places in Copenhagen I walk by every day. Might not be widely considered worlds best, but very good nonetheless. I'm not as big a pizza nut as I am a knife nut or a pasta nut or furniture nut. I don't bake enough pizzas to muster up the energy to search for the ultimate pizza flour.

I know there is a religion around making pizza and the flours used, so I'm going to tread lightly and say that I'm a hillbilly from Zealand who's never been to Italy.

rami_m
04-28-2016, 01:08 AM
I made pizza because I wanted pizza.

http://gabeazo.com/images/f1e6311bde5f33080692.png

I want pizza too

DamageInc
04-28-2016, 02:00 PM
Bruno Albouze pizza dough confirmed to be better after being wrapped for a day in the fridge.

http://gabeazo.com/images/f92fe8046b6704057659.png

Much crispier and more airy crust. Yes, I charred (read burned) some onions on the top on purpose.

daveb
04-28-2016, 03:11 PM
That's what I say when I burn onions...

chiffonodd
04-30-2016, 03:11 PM
Wife and I signed up for one of those weekly ingredient/recipe delivery services as a way of trying to fit some more weeknight cooking into our schedules. Been too hard recently with work and grad school to make that happen. I wouldn't say it's ideal - the recipes can be a bit dumbed down, but so far everything's been pretty flavorful and inventive, and it's definitely made it possible to cook more without wasting time and ingredients on the inevitable "work/life" getting in the way. So here's a recent attempt at what they call "Oven-Roasted Chicken & Mixed Mushroomswith Crispy Rosemary-Orange Salad & Chipotle Pan Sauce." Basically just what it sounds like. Chicken seared and finished in the oven. Pan sauce made from deglazing with sherry vinegar, adding aromatics, creme fraiche and chile en adobo. Served over roasted maitake and crimini, and greens sauteed with shallot and citrus and I forget what else. Topped with a fried rosemary and orange salad. Skin on the chicken finished really well but if I could do it over I'd have roasted the shrooms and chicken a bit lower or at least for less time as both were overdone IMHO.

http://i68.tinypic.com/331lwzb.jpg

Skin good, meat overdone

http://i67.tinypic.com/vff52g.jpg

stereo.pete
04-30-2016, 03:41 PM
Pizza made with Antimo Caputo flour, stuff is way too expensive, I'll be using the imported 00 flour I can get locally for 2.75 a kilo. Ingredients: Prosciutto, fresh mozz, eggs and sauce made with D.O.P. San Marzano's.

http://imagizer.imageshack.us/v2/1024x768q90/921/s4OaMl.jpg

and the money shot.
http://imagizer.imageshack.us/v2/1024x768q90/923/IJrm76.jpg

larrybard
04-30-2016, 04:27 PM
Wife and I signed up for one of those weekly ingredient/recipe delivery services as a way of trying to fit some more weeknight cooking into our schedules. Been too hard recently with work and grad school to make that happen. I wouldn't say it's ideal - the recipes can be a bit dumbed down, but so far everything's been pretty flavorful and inventive, and it's definitely made it possible to cook more without wasting time and ingredients on the inevitable "work/life" getting in the way. So here's a recent attempt at what they call "Oven-Roasted Chicken & Mixed Mushroomswith Crispy Rosemary-Orange Salad & Chipotle Pan Sauce." Basically just what it sounds like. Chicken seared and finished in the oven. Pan sauce made from deglazing with sherry vinegar, adding aromatics, creme fraiche and chile en adobo. Served over roasted maitake and crimini, and greens sauteed with shallot and citrus and I forget what else. Topped with a fried rosemary and orange salad. Skin on the chicken finished really well but if I could do it over I'd have roasted the shrooms and chicken a bit lower or at least for less time as both were overdone IMHO.

Skin good, meat overdone



Liked mine too -- but your presentation is far superior. One suggestion: before you make a particular dish, read the comments posted by those who have already done so. Sometimes -- as was the case with this dish -- you might learn by others' mistakes and find that the specified temps were a bit too high.

bkultra
04-30-2016, 04:52 PM
Pizza made with Antimo Caputo flour, stuff is way too expensive, I'll be using the imported 00 flour I can get locally for 2.75 a kilo.

I buy Antimo Caputo "00" 55lbs at a time, it helps bring down the cost.

chiffonodd
04-30-2016, 05:04 PM
Liked mine too -- but your presentation is far superior. One suggestion: before you make a particular dish, read the comments posted by those who have already done so. Sometimes -- as was the case with this dish -- you might learn by others' mistakes and find that the specified temps were a bit too high.

Yeah that's a must. I saw someone caught that the recipe had folks sauteing the greens in the pan after roasting the chicken but before making the pan sauce, which is terrible bc you lose all the fond. The company replied that they wanted the greens to be flavorful which is all good and well, but then you've got nothing left to make sauce from. So i'm glad I saw that before blindly taking the recipe at its word, but wish I'd seen people commenting on time/temp.

It's still a great deal for weeknight home cooking though. Especially as you gain experience and can use your own knowledge and creativity to jazz things up a bit.

Plus I noticed their online cooking shop sells korin's house brand togiharu knives. So that's a point for legitimacy :)

daveb
04-30-2016, 09:26 PM
Pete, That's the best bacon and eggs I've seen.

DamageInc
05-01-2016, 12:19 PM
The butcher was fresh out of onglet, so dry aged ribeye had to suffice.

http://gabeazo.com/images/133a93ce1e57214b909d.png

Gonna sous vide it with garlic and thyme at 57 celcius for an hour, as they are quite thick.

stereo.pete
05-03-2016, 07:47 PM
So yes, I'm on a pizza kick...

This is hot italian, a pepper jack cheese from Wisconsin and caramelized onions.
http://imagizer.imageshack.us/v2/1024x768q90/924/Pav85w.jpg

This one is more traditional, fresh mozz, hot italian sausage, fresh basil and pecorino.
http://imagizer.imageshack.us/v2/1024x768q90/921/FMlW1R.jpg

brianh
05-03-2016, 07:56 PM
Man I want those pizzas.

apicius9
05-03-2016, 08:11 PM
Just unpacked my baking steel and the pizza peel, can't wait to play with pies again - but I have to practice before I come anywhere close to Pete's... Maybe if I put one of those aged ribeyes on it :)

Stefan

Mucho Bocho
05-03-2016, 08:24 PM
So yes, I'm on a pizza kick...

This is hot italian, a pepper jack cheese from Wisconsin and caramelized onions.
http://imagizer.imageshack.us/v2/1024x768q90/924/Pav85w.jpg

This one is more traditional, fresh mozz, hot italian sausage, fresh basil and pecorino.
http://imagizer.imageshack.us/v2/1024x768q90/921/FMlW1R.jpg

Pete, Chicago and pizza. It's your birthright. Well done sir. How's your knife making journey going? Like to see and hear a little more from you? Hum...

Aleque
05-03-2016, 10:05 PM
Today I made what I would like to call Naan-Traditional Sopes. I was at Costco and bought a rotisserie chicken and noticed that these Stoneface Naan breads were on sale, so I bought those as well thinking I would have some quick and easy Indian food that night. For the next day's meal I thought about how I could use the left over chicken and naan bread and thought about how similar the naan bread tasted to Mexican sopes that I had while living in East LA. I first reduced some chopped onion in oil along with some ground chili guajio, cumin, and salt. Then I mixed in some leftover vegetable stock, some diced tomatoes and green chilies, and then added my leftover shredded chicken from the night before letting everything simmer for about 15-20min. I then fried the naan and topped it with fried beans, queso Oxcaca, and some of the shredded chicken mixture. Overall it was super good, cheap, and easy. I think it's going to be one of my go to meals with leftover Costco chicken.

These are the naan breads that I bought, but the kind at Costco are much smaller about 4-5 inches in diameter.
http://f525e074b819fe3f9cc7-13c07d7ee0cdb4d08a518b2bcb91a887.r51.cf2.rackcdn.c om/a90172e6188b56c2e756e347b0372d5e-f390a3edfdc7d929358429b80b638a32.png

Here is the naan-traditional sope right before I devoured 5 of them.
http://i.imgur.com/yk0A5h9.jpg

MontezumaBoy
05-06-2016, 01:26 AM
Aleque nicely done - I love those little naan as well ... added bonus is they vac seal / freeze well too ... otherwise I would eat the whole lot at once ... FWIW - I keep (grilled) poblano rajas/strips around to top them (or anything else) which add a nice earthy kick ...

MontezumaBoy
05-06-2016, 01:28 AM
Pete - you da man! San Diego ... pizza is not one of this "America's finest city" BS things IMO ... can be found but very few and far between ... time to get off my a$$ and follow your lead ... thx for the inspiration!


So yes, I'm on a pizza kick...

This is hot italian, a pepper jack cheese from Wisconsin and caramelized onions.
http://imagizer.imageshack.us/v2/1024x768q90/924/Pav85w.jpg

This one is more traditional, fresh mozz, hot italian sausage, fresh basil and pecorino.
http://imagizer.imageshack.us/v2/1024x768q90/921/FMlW1R.jpg

DamageInc
05-10-2016, 11:18 AM
Bread & Butter Pickles are done.

http://gabeazo.com/images/c20bf47e30113704492b.png

Mucho Bocho
05-10-2016, 01:36 PM
D, Very nice. Can we have the recipe and process please. These look like they've beeb pickling for a while?

DamageInc
05-10-2016, 02:41 PM
Sure.

Cut a kilogram of washed Persian cucumbers into 9mm slices. Slice a medium sized (red) onion. Cut a red chili in half and discard the seeds (I like just having the halved chili in the mix, so I can remove it later for a more subtle heat). Mix and sprinkle three heaping tablespoons of large grain salt over it and mix again thoroughly, without breaking the slices of cucumber. Cover and put in the fridge for three hours, mixing every hour to make sure of the salt distribution.

For the brine, mix two cups of white distilled vinegar with 3/4 cups of sugar. Add 3/7th's cup of water. Add the following: 1 tablespoon mustard seeds, 1 teaspoon celery seeds, 5 whole cloves, ½ teaspoon turmeric, 10 black peppercorns (I used mixed because that's what I had), four sliced cloves of garlic, 1 fresh bay leaf. Once everything is mixed, give it a taste. You might prefer more sugar. I don't like too much sweetness.

Take out the cucumbers and rinse them off thoroughly in a colander under running water. And I mean really thoroughly. At least for a few minutes. Otherwise your pickles are going to be way too salty to eat. Bring the brine to a boil and add the salted and rinsed cucumbers (and the onion and chili of course). The brine is going to stop boiling for a few seconds. Make sure everything is submerged. When the mixture just begins simmering again, turn off the heat and remove to cool. Once it's down to room temperature, pour into a container and refrigerate for 24 hours. Some say that longer is better, but I start eating them as soon as they are cold.

akirapuff
05-19-2016, 10:11 PM
http://i1335.photobucket.com/albums/w678/akirapuff/20160519_181056_zpsopgjzkw6.jpg (http://s1335.photobucket.com/user/akirapuff/media/20160519_181056_zpsopgjzkw6.jpg.html)

Vanilla bean macs. Uneven shells I know..

DamageInc
05-28-2016, 03:13 PM
I've been out of the kitchen for a bit and I felt like making bolognese again.

Instead of using one of my gyutos, I used my 300mm Toyama Noborikoi Sujihiki. Nimble as hell and with fantastic food release. No issue at all doing brunoise with such a lengthy knife at all. I could really use this as my main knife if I wanted to. It's extremely versatile.

http://gabeazo.com/images/652ab7c18998e279eba5.png

http://gabeazo.com/images/7fdfc441b9407721e948.png

Mixed in capers and chocolate at the end like I always do.

I prefer a drier sauce rather than a wetter one. The liquid has been reduced drastically, and most of the rest has been absorbed by the bronze-die pasta after mixing. I don't like a pool of sauce at the bottom of the plate after all the pasta has been consumed.

http://gabeazo.com/images/01ee3e6358ae135fd95d.png

Mucho Bocho
05-28-2016, 03:18 PM
Looks delicious. I wonder if it's as good as Chef Boyardee beefaroni? Prep work looks tight as usual. [emoji4]

DamageInc
05-28-2016, 03:58 PM
It might not be. I've never had beefaroni.

daveb
05-28-2016, 04:26 PM
You've heard of SOS? (Maybe not) Beefaroni is in a can.




Don't eat out of the beefaroni cans at Dennis's house. You will get sick.

DamageInc
05-28-2016, 05:01 PM
I have no idea what SOS is. I googled it and it seems to be ground beef in white sauce on toast. Could someone please enlighten me?

Sometimes I have no idea why people make the things they do given the ingredients available.

ptolemy
05-29-2016, 05:52 AM
Is the reason you're using brunoise instead of grating it, because you want the texture of veggies instead of just flavor?

DamageInc
05-29-2016, 07:55 AM
There are two reasons. The first and most important one being that I like using my knives. I would feel like an idiot spending thousands on knives and then using a grater. I get immense satisfaction cutting through a carrot like butter, feeling the knifes food release. The second one being that I find using a grater will make your bolognese more mushy and one dimensional in mouthfeel. I do like the texture of the cooked small brunoise of carrot and celery in the sauce.

Pensacola Tiger
05-29-2016, 09:06 AM
I have no idea what SOS is. I googled it and it seems to be ground beef in white sauce on toast. Could someone please enlighten me?

Sometimes I have no idea why people make the things they do given the ingredients available.

SOS in this context is the acronym for "s**t on a shingle". It was coined by American soldiers to refer to a common breakfast dish as you described - ground beef in white sauce on toast.

DamageInc
05-29-2016, 12:28 PM
So not only did they have to endure trench-foot in the bone-chilling winter of Bastogne, the mortar attacks from the German Wehrmacht, and heartbreak from the loss of fallen comrades, but they also had to persevere through SOS on a "good day".

They should have dedicated an entire episode of Band of Brothers just to the culinary challenges throughout the campaign. Even more tears would shed.

inzite
06-02-2016, 12:01 AM
o-o wow inspiring thread, k I shall come here more often! :D

part of tonight's dinner :D Jerked Striploin. was a good experiment.

https://c6.staticflickr.com/8/7602/27405509525_283317128d_c.jpg (https://flic.kr/p/HKJpbV)Jerked Striploin (https://flic.kr/p/HKJpbV) by Ricky Cheong Photography (https://www.flickr.com/photos/inzite/), on Flickr

https://c7.staticflickr.com/8/7343/27307417982_d99c41c820_c.jpg (https://flic.kr/p/HB4DZq)Jerked Striploin (https://flic.kr/p/HB4DZq) by Ricky Cheong Photography (https://www.flickr.com/photos/inzite/), on Flickr

ptolemy
06-02-2016, 02:58 AM
There are two reasons. The first and most important one being that I like using my knives. I would feel like an idiot spending thousands on knives and then using a grater. I get immense satisfaction cutting through a carrot like butter, feeling the knifes food release. The second one being that I find using a grater will make your bolognese more mushy and one dimensional in mouthfeel. I do like the texture of the cooked small brunoise of carrot and celery in the sauce.

thank you for the info... i was curious because i was thinking that carrot may have lost it's texture and would be more mushy clumbs.. looks great :)

DamageInc
06-02-2016, 08:40 AM
Carrots for some reason tend to not break down completely in my bolognese. They stay slightly al dente even after a few hours of slow simmering. I like it. The onions and celery break down completely, but not the carrot. I don't know why.

Mucho Bocho
06-02-2016, 08:55 AM
Sebastian, Its the acid in the sauce. This is how I think of it:

The Nature of Denaturing

After the protein molecules in a food have been unraveled or unfolded by any denaturing environment, they may not stay that way. For one thing, if the conditions should change, they can re-ravel back into their original shapes or something similar. But usually this doesn't happen, because as they unfold or disrobe, so to speak, the protein molecules expose sections of themselves that had previously been concealed in the folds, and these sections can react with other chemicals in the environment that change their shapes more or less permanently.
Or the newly denuded sections can bond to one another, making so-called cross-links that knit the molecules together into tighter structures. That's why when you either cook a piece of fish or soak it in lime juice to make ceviche, it develops a firmer texture. You'll notice also that it becomes more opaque, because light rays can't penetrate the tightly balled-up, cross-linked protein molecules. (The same thing happens to the protein in egg white; when cooked it turns from transparent to opaque white.)
And under the right conditions, acidified, unfolded protein molecules will stick together and the protein will coagulate, as when cheese curds are formed when lactic acid denatures the casein in milk.

DamageInc
06-02-2016, 03:39 PM
In the 6th grade I did the old "chemistry for kids" experiment where you put egg white into a test tube and hold it over a bunsen burner and see it coagulate. I didn't use a pyrex test tube. Glass and egg white everywhere.

I didn't know that carrots could go through a coagulation process in a bolognese.

youkinorn
06-02-2016, 05:44 PM
http://i67.tinypic.com/ac4bkk.jpg

Post-farmers market lunch from last weekend.

malexthekid
06-04-2016, 06:12 AM
http://i1174.photobucket.com/albums/r606/malexthekid/food/20160604_195102_zpsh4sbyqja.jpg (http://s1174.photobucket.com/user/malexthekid/media/food/20160604_195102_zpsh4sbyqja.jpg.html)

Got one of the Anova wifis this week.

My first cook with it. Rib eye 3 hours at 54 C.

Served with confit garlic, cauliflower puree, beans and broccolini.

schanop
06-04-2016, 06:32 AM
Sounds like fun, Alex, new Anova toy. Nice looking scotch fillet there.

rami_m
06-04-2016, 08:01 AM
An anova is the single best piece of equipment I have. Virtually idiot proof.

malexthekid
06-04-2016, 08:39 AM
It seems it. Now gotta do some recipe searching.

DamageInc
06-06-2016, 01:34 PM
I made lentilles du pays ala MPW with glass-crispy "brique poulet" thighs. Topped with fried capers and baby asparagus from the garden.

http://gabeazo.com/images/0befbfdc9b3a4dfff680.png

I need to take a photography course. And a plating course. But I'm lazy and I would rather spend my time cooking and playing video games.

daveb
06-06-2016, 02:57 PM
....I need to take a photography course. And a plating course. But I'm lazy and I would rather spend my time cooking and playing video games.


Do you ever eat?:scratchhead:

Dish looks great - as usual.

DamageInc
06-06-2016, 03:30 PM
I eat in the small gap between cooking and playing video games. Usually while watching a good movie.

Thanks. Asparagus always helps make things look extra nice.

LifeByA1000Cuts
06-06-2016, 04:23 PM
@youkirnon love the presentation. looks vegetarian and thoroughly japanese to me :)

youkinorn
06-07-2016, 01:51 PM
@youkirnon love the presentation. looks vegetarian and thoroughly japanese to me :)

I used dashi with katsuobushi, but vegetarian otherwise. Thanks for the kind words :)

malexthekid
06-12-2016, 06:58 AM
http://i1174.photobucket.com/albums/r606/malexthekid/food/20160612_203959_zpsoyymnmoc_edit_1465728797060_zps dhhkzlrj.jpg (http://s1174.photobucket.com/user/malexthekid/media/food/20160612_203959_zpsoyymnmoc_edit_1465728797060_zps dhhkzlrj.jpg.html)

Sous Vide Pork Belly buns. Recipe from Serious Eats.

rahimlee54
06-12-2016, 10:52 AM
https://lh3.googleusercontent.com/sPw42fv2SQlDO3T8Wsm9X7Nu_1z3nzKrjf_Xsa0WmUVU7F4e_I d8tGw11Wdmu3oFgrugmPjm3v1h8frGPJMjg9CCA9pg4KkY5Xrh r1uA-oUhT3yg_RY_Glaa_fguo2UAqkMDE__Zplfm_OmTJJw1lTrtm3h 72p20svaUOvw8Ye7aw9MPtHgotWwN1ng0KZHiF3VW1BeAr2DsM iiJEvBD1A8mrB7zanGxW3kPiRDU-5Nc5VzuoRA9xRRuqVhPQ4xutTnGcZnr1O9M6UKfQNlOHQplqKa TgTb8HJ9F79thQlGnK2hH0L7zptp55BA6OzVyJyDdR7g6hcoBu PBa_FWm2H053UhzffEfWThFuhwM_zT6la2nSKIKBgeeHW8htdU Vm0hXy4zqN4Pg3ECo9-BlCLxfjf7nqc43ebwVdBD_p4xDDp0nn1vNkZuNvrj4u3_Ja4bp Ftpl1BpMUelaYxyvlq9i8Dxx99vNFuExSHgq-ORmB3c5ay-jwybJFptw8m_NuI-E8STNikzoMPU2rVHw-9UWbHn7qDXwzOElD5qov3tXvJsYRoQrpDNrIAxUTXH46Avf2kK f7SEvQgo_Pex-XdXRcFD51Ag=w483-h643-no

Thomas Keller Grit cakes leftover bolognese mixed with jar sauce and some fried egg. Pretty great.

DitmasPork
06-18-2016, 02:07 PM
http://i.imgur.com/PWpwK6l.jpg
I had just posted this on my knife gallery page, but realized it’s more appropriate for this thread. Putting my Masahiro 270 carbon sujihiki to work. Last night's Hawaiian-style teriyaki London Broil--marinated in teriyaki sauce for a few hours, pan fried in a skillet, basted in butter, cooked to medium rare, rested for 10 minutes. This glorious hunk of beef sliced, in the manner of sashimi

inzite
06-21-2016, 08:40 PM
dry rubbed sous vide tri tip & Senagalese bean sandwich

https://c4.staticflickr.com/8/7459/27750283051_c7e65f1865_z.jpg (https://flic.kr/p/Jhcsm4)Dry Rubbed Tri Tip (https://flic.kr/p/Jhcsm4) by Ricky Cheong Photography (https://www.flickr.com/photos/inzite/), on Flickr

https://c7.staticflickr.com/8/7469/27725482542_48b68219c1_z.jpg (https://flic.kr/p/Jf1m25)Senagalese Bean Sandwich (https://flic.kr/p/Jf1m25) by Ricky Cheong Photography (https://www.flickr.com/photos/inzite/), on Flickr

Mucho Bocho
06-21-2016, 09:31 PM
Definitely looks like a sharp knife sliced that beef. Interesting beans and bread. I can see how it works. Is it a snack after a late night of drinking kinda thing?

inzite
06-22-2016, 11:22 AM
Definitely looks like a sharp knife sliced that beef. Interesting beans and bread. I can see how it works. Is it a snack after a late night of drinking kinda thing?

:D Thanks! Sliced with my original kato 240, makes me want a suji now though haha. The sandwich is supposed to be their version of a hotdog on the streets so I would say you are bang on! taste wise it kind of taste like beans cooked to soft in fresh pasta sauce! quite yummy.

schanop
06-22-2016, 06:18 PM
Just started trying sous-vide charsiew. Pork neck/shoulder was cooked at 58˚C for 24 hours, chilled, grilled/broiled for colour, sliced, and served. 24 hours was probably a bit long, texture was soft and also was heading towards slight mushy.

https://lh3.googleusercontent.com/8do7dczpPPXnNBuHuyxNjks1cNyFz22lgkuqPl5KztXn7gbZJy kKgae3hW7zfkmAUV0M_Xjd3HVd9xRv86TYs_FgKff5qYdygW1l Z7c4KWeIaeTT5PwJjoU-m3PuFFQgKjJvlFMdWfb4ygskiyok7lEu5xrV5mfnHLnRtmBrM5 os0OvKK7Img9MhSfQ4DIP5b-JXovIoP5-h4TbmgUEIMTbCCwuILfve1nWidXkdqkOpfR8f4QjUaZjY8twZF xCa0vLLOrkPcdkLX_9hlGUPRjBxB81dGeTsRvSeKADv9yzii69 g63ZwNRCCPkFDxWLvg0mlSoLytXJK9pNt_4tOg_FRvMetruni4 L1DYLBVLkplN8658q2OuyiZd2EQUgO3B7lpelWtONt0q74dAGz 0qoK1v981dAHjNQmf3T86tog2BDyvaZpeIVty6vag7Ul8gDJnK lIWZDdth8S3jBg4ZnlJChrhtmQBxhFBGkDEXFFww0hSoFwHPl8 HWsyAZNQetdhWO5g_D209cCeq4K2Xk3gIvazBpxkY38SmUmcjz suro9TJWVnyBmd-prutcvpW8pMrz8XPNQPGe6EHCaD0yo9xblfc6DO4=s1280

DamageInc
06-25-2016, 01:12 PM
What we in Denmark call Parisian Steak.

Wholewheat toasted bread, Dijon mustard, 250g chopped beef patty of aged chuck seared to a medium, spicy pickled beets, raw shallot, capers, broken egg yolk, freshly grated horseradish. Whole baby pickles and burnt red onions on the side along with a Trappistes Rochefort 10 in a goblet.

http://gabeazo.com/images/7f3421f6db8aa6fed57b.png

I went with the "I'm-gonna-pile-everything-on-top" presentation approach.

I wish to thank Mr. Will Catcheside for making the knife that made chopping ten kilos of red onions an absolute joy.

Mucho Bocho
06-25-2016, 01:27 PM
Damage you just love capers.

DamageInc
06-25-2016, 01:31 PM
I do. I can't leave 'em be. I've been putting them in everything these last few weeks.

Did the thing with the guy with the knife work out?

LifeByA1000Cuts
06-25-2016, 02:43 PM
How many portions did you make of that in order to use up 10 kilos of red onions?

DamageInc
06-25-2016, 02:58 PM
I made six of those plates

Not all of the onion was used for tonight. I'm making french onion soup later.

daveb
06-25-2016, 03:32 PM
....I wish to thank Mr. Will Catcheside for making the knife that made chopping ten kilos of red onions an absolute joy.

You got a Nakiri from Will? Kewl!

DamageInc
06-25-2016, 03:36 PM
A 185mm 01 high hardness 4mm gyuto.

brianh
06-26-2016, 06:44 PM
Tandoori chicken thighs in the BGE. 500F-600F with plate setter. Mint and cilantro chutney with serrano pepper and some agave. Veg is marinated in garam masala and a bit of yogurt, also roasted in the egg. Wifey went nuts over it.

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daveb
06-26-2016, 07:12 PM
Happy wife, happy life!

brianh
06-26-2016, 07:38 PM
Truth! Next time I would maybe add shredded coconut and more water to the chutney.

malexthekid
06-26-2016, 07:56 PM
Definitely looks delicious

brianh
06-26-2016, 08:43 PM
Thank you :)

brianh
07-02-2016, 04:04 PM
Gonna smoke this 7-ish lb bone-in shoulder over oak and apple. Rubbed and waiting in the fridge til early am. Rub is mostly brown and white sugar, then onion and garlic powder, paprika, ginger, rosemary, cayenne. Salt, and Lampong pepper, my new everyday favorite.

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MontezumaBoy
07-02-2016, 05:54 PM
Damn Brianh - all looks yummy (can't wait for the pork photos) Must be on the same wavelength today ... finished smoking, and am currently resting, a whole brisket on my BGE today (which is now doing double duty with ribs at the moment) ... pics to follow ... BTW which pitmaster is that you are using and do you like it? TjA

brianh
07-02-2016, 05:58 PM
Damn Brianh - all looks yummy (can't wait for the pork photos) Must be on the same wavelength today ... finished smoking and am currently resting a whole brisket on my BGE (which is now doing double duty with ribs at the moment) ... pics to follow ... BTW which pitmaster is that you are using and do you like it?TjA

Thank you, sir! It's the basic IQ 110 and I love it. I can start a small fire in the BGE and let the IQ do all the work to bring up to temp, and maintain it.

brianh
07-02-2016, 11:14 PM
Starting the smoker for later this morning. Smells so good.
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brianh
07-03-2016, 05:02 PM
I probably deserve flack to fanning out the fries. Hey, at least I didn't stack anything.

Didn't inject the pork this time. I do think injecting makes a noticeable difference. Next time.

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YG420
07-03-2016, 05:14 PM
:hungry:

MontezumaBoy
07-03-2016, 07:11 PM
Looks awesome Brianh ....

Here is the brisket (done per Mr. Franklin's technique ... err to the best of my ability in my BGE - i.e. without the 1000+ gallon propane tank converted offset smoker) - very, very happy with his guide / book (sectioned / cut per his book as well although with a 'slightly' nicer blade IMO) ...

http://i1364.photobucket.com/albums/r731/BigMontyBoy/IMG_2027_zpssh26ghcf.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/IMG_2027_zpssh26ghcf.jpg.html)

TjA

brianh
07-03-2016, 07:31 PM
Oh man that looks killer. Just s+p per Franklin? I really like that alone on my smoked beef. Nothing else necessary IMO. I'm also intrigued about his 16 mesh (or somethin like that) pepper but haven't found it yet.

MontezumaBoy
07-03-2016, 07:43 PM
Turned out great - just S+P and I just happen to have a Tamis that is about 16 Mesh (just ground up some nice Tellicherry and put it through the sieve ...). I must say it was by far the nicest brisket I have done personally but it really isn't one of those things I grill/smoke a lot of ... will do this one again though :wink:



Sieve size

Opening

Standard Mesh



(mm)

(in)

(10-6 m)

US



1.18

0.0469


16





Oh man that looks killer. Just s+p per Franklin? I really like that alone on my smoked beef. Nothing else necessary IMO. I'm also intrigued about his 16 mesh (or somethin like that) pepper but haven't found it yet.

brianh
07-03-2016, 08:28 PM
Good info!

larrybard
07-03-2016, 08:58 PM
It looks as if you cut it half with the grain and half against????

daveb
07-03-2016, 09:18 PM
Brian, Penzey's, Pendaberry's (sp?), others sell pepper by mesh size. Though I'm prone to vmix it.

I'm doing a SV then bge cook w some ribs 2morrow. Should be fit to eat.

brianh
07-03-2016, 09:35 PM
Brian, Penzey's, Pendaberry's (sp?), others sell pepper by mesh size. Though I'm prone to vmix it.

I'm doing a SV then bge cook w some ribs 2morrow. Should be fit to eat.


Had no idea, thanks. I need a vitamix. Weep.

Show those ribs off when done.

MontezumaBoy
07-04-2016, 01:04 AM
It looks as if you cut it half with the grain and half against????

Hi Larry - Kinda crazy I know but that is how Mr. Franklin cuts it! He goes to great length to explain, in his book, why he cuts it that way so I just figured I would follow his technique the whole way ... not sure if I totally agree with that bit but really didn't matter as the end product was excellent ... don't know if I will cut the fatty end that way again but still ....

Hope all is well with you & yours! Nice to hear from you!

TjA

MontezumaBoy
07-04-2016, 02:05 PM
Hi Larry - Kinda crazy I know but that is how Mr. Franklin cuts it! He goes to great length to explain, in his book, why he cuts it that way so I just figured I would follow his technique the whole way ... not sure if I totally agree with that bit but really didn't matter as the end product was excellent ... don't know if I will cut the fatty end that way again but still ....

Hope all is well with you & yours! Nice to hear from you!

TjA

Ok - read the chapter finally (only really skimmed and followed the photos 1st (typical male engineer :O) his philosophy is that since the point & flat muscles run normal to each other, but he want the diner to have bark for all pieces, he doesn't seperate the two mucle groups before he slices and therefore slices each mucle against the grain (as best one can). Unfortunately since the flat runs the whole length of the brisket and the point is only at the one end you do end up cutting some of the flat with the grain when cutting the point section.

"Amazingribs.com" goes into great detail, as always, about everything BBQ .... http://amazingribs.com/recipes/beef/texas_brisket.html

Here it the photo from his book and I think I got it about right ...

http://i1364.photobucket.com/albums/r731/BigMontyBoy/IMG_2033_zpsnz82rbzn.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/IMG_2033_zpsnz82rbzn.jpg.html)

That's about enough to be said for one bloody brisket ... have a great day all!

Daveb - please bring on your rib photos! :running:

inzite
07-04-2016, 08:59 PM
quite some lovely stuff in the past two pages here.

seared skirt steak tonight!

https://c8.staticflickr.com/8/7313/28014994071_de009d20d5_c.jpg (https://flic.kr/p/JFAaHa)upload (https://flic.kr/p/JFAaHa) by Ricky Cheong Photography (https://www.flickr.com/photos/inzite/), on Flickr

https://c1.staticflickr.com/8/7360/28058590216_c6ed5a7aec_c.jpg (https://flic.kr/p/JKrBjQ)upload (https://flic.kr/p/JKrBjQ) by Ricky Cheong Photography (https://www.flickr.com/photos/inzite/), on Flickr

brianh
07-04-2016, 09:47 PM
Damn Brianh - all looks yummy (can't wait for the pork photos) Must be on the same wavelength today ... finished smoking, and am currently resting, a whole brisket on my BGE today (which is now doing double duty with ribs at the moment) ... pics to follow ... BTW which pitmaster is that you are using and do you like it? TjA

I forgot to mention one thing I've noticed lately with the BBQ IQ and BGE, especially this last cook. On longer cooks, the BBQ IQ has a hard time maintaining temp, it's low. Maybe the bottom grate is full of ash and the blower gets confused at how much to turn on the fan. I still like it but having a second wireless devices like a Maverick is helpful.

DeepCSweede
07-05-2016, 02:20 PM
Those briskets are making me drool. I was in Lockhart at Black's last week. Their Brisket was the highlight of the trip along with the Beef Rib. Really has me craving a BGE or Vision Kamado as my old smoker just gave up the ghost (bottom rusted out).

Uffduh
07-06-2016, 11:28 PM
Took the gyuoto to 1000 grit chosera tonight and then a suede strop with jewelry polish. I find the 5000 doesn't leave enough bite for long. Fun with a carrot ensued. Guess we'll have soup tomorrow as I still have celery and onions on which to take out frustrations with my teens. 32310325093251032511325123251332514

Uffduh
07-06-2016, 11:36 PM
Well, not sure how an old post wound up in this one, but the seafood pics were the intended ones and the commentary was meant to be 'did seafood party for 20 at the weekend. Smoked oysters with chipotle vinaigrette, tequila/Clamato oyster shooters, shima aji ceviche, scallop tacos with avocado cream and mango/jalapeño salsa. Hangover cure on Sunday was two goat legs done on the smoker for seven hours. The good pics were on the phone that went swimming. '
I'd edit the original post, but can't figure out how to do so via the app

DamageInc
07-09-2016, 05:19 PM
Cleaning out the fridge and cupboards I found 6 egg yolks and two 3/4 empty bags of penne rigate. So I made a carbonara. No capers this time, but I did top with Sicilian chili flakes.

http://gabeazo.com/images/1c54ef35f58e03f2b9fc.png

Mark my words, some day, I will learn how to take a good photograph.

nianton
07-11-2016, 07:47 PM
http://i345.photobucket.com/albums/p376/nianhardy/Mobile%20Uploads/20160505_213833_zpsaa0yorua.jpg (http://s345.photobucket.com/user/nianhardy/media/Mobile%20Uploads/20160505_213833_zpsaa0yorua.jpg.html)

Black tagliatelle Made with cuttlefish ink

DitmasPork
07-22-2016, 02:57 PM
http://i.imgur.com/7SSjF2H.jpg
Putting my my Misono Honesuki to work. Skinning and boning out drumsticks for roasted Hawaiian Chicken Teriyaki.

aboynamedsuita
07-23-2016, 12:17 AM
I have the same (lefty) honesuki, a great knife. I often use it to split back bones on 3-4 lb chickens without any issues. A good example of where a lower HRC is advantageous.

DitmasPork
07-23-2016, 12:03 PM
I have the same (lefty) honesuki, a great knife. I often use it to split back bones on 3-4 lb chickens without any issues. A good example of where a lower HRC is advantageous.

Very happy with the honesuki. Agree about HRC, since it hits/scrapes bone often when used. The markup for lefty knives does suck though. The teriyaki turned out great!

nianton
07-23-2016, 04:58 PM
thats some nice looking chicken, I have been considering getting a honesuki. Seeing your cleaned chicken just pushed me over the edge. I need one now.

DamageInc
08-19-2016, 04:39 AM
Roast pork belly sandwiches.

http://gabeazo.com/images/faaea41bc2feb9ced23c.png

daveb
08-19-2016, 09:58 AM
I always go immediately to the post when Damage is putting up food pics.

(And I always turn the puter off and hide it when he's posting You Tubers)

:cool2:

Mucho Bocho
08-19-2016, 10:22 AM
Funny Dave.

Damage, Good idea to pre-slice the skin before roasting. Will you cut top down or top up? What condiments did you add to the sandwich? Could be good with:

waffle cut sweet pickles and fine shredded white cabbage in sour cream dressing.

cucumber, cilantro, jalapeno w/ Japanese kewpie mayo

pickled spicy red onion, aged provolone, yellow mustard, red onion dipping sauce

warm sliced pork, dredged in jus from slicing on warm bun w/ side of rendered fat/jus/vinegar

DamageInc
08-19-2016, 11:30 AM
The skin will get more crispy when cut pre-roasting, and more fat will render as well. You want to cut all the way down to the meat, but not into the meat. Same when scoring duck breast. I then rub salt and spices into the slices. This draws out excess liquid, helping the skin get crispy. Since there are grooves to slice in, there is no reason to cut topside-down.

I topped with apple and oxheart-cabbage coleslaw, dijonnaise, dill pickles, and a tad of pepper-vinegar hot sauce. Everything homemade of course, as I am not some dirty pleb. Buns were toasted in the roasting tray with rendered fat.

Dave, I only post the videos in order to create a balance. Add something, take something.

RDalman
08-21-2016, 12:39 PM
Today I cooked hot sauce with habanero and some hot thai chili. In the cast iron pot. Instead of cleaning the apartment when the family was out. Cast iron is probably not safe to use for a while, and I'm less than popular haha. I dried it after cleaning on the stove, and we had to evacuate the kitchen.. Sauce was good though 👍

spoiledbroth
08-21-2016, 02:28 PM
Waffle cut pickles??

Robin: did you lose the seasoning on the pan? Funny to watch the new guys at work cook family meal in the carbon skillet. Lots of Koreans so the seasoning is perpetually being eaten away XD (always spicy, for those not in the know)

DamageInc
08-21-2016, 05:15 PM
I don't waffle cut my pickles. I use my Catcheside short gyuto.

RDalman
08-21-2016, 11:33 PM
Yea, I've given up on having a good seasoning in that pan, as soon as a good seasing is started someone cooks tomato sauce in it :). The skillet gets to keep its seasoning atleast.

LifeByA1000Cuts
08-22-2016, 07:19 AM
If you really need to get rid of a pan seasoning, make and reduce spring roll sauce in it :)

Rubix3
08-28-2016, 09:25 PM
Cooking Sunday dinner for family. Chicken, chorizo, coconut curry, lime zest pepitas and cilantro gremolata.adapted from chef CJ Jacobson. http://i1243.photobucket.com/albums/gg553/ericruegg/Mobile%20Uploads/image_zpsm2rfsxva.jpeg (http://s1243.photobucket.com/user/ericruegg/media/Mobile%20Uploads/image_zpsm2rfsxva.jpeg.html)

Graydo77
08-29-2016, 05:50 PM
Seared up some nice scallops I got at a farmers market and put them over an arugula pesto. Love the sear the mauviel 250 pan I got on double clearance at home goods puts on em.

https://flic.kr/p/LrvJFJ

DamageInc
08-30-2016, 04:34 AM
My Mauviel pans do also really deliver a great sear. I always use my copper when I have to make a pan sauce afterwards.

I just wish scallops weren't so crazy expensive in Denmark.

brianh
09-18-2016, 06:11 PM
Sweet and sour Indian chicken balti. Man, it hit the spot.

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Mucho Bocho
09-18-2016, 07:14 PM
[emoji106] the D man would be proud.

brianh
09-18-2016, 07:25 PM
:(

daveb
09-18-2016, 09:16 PM
Like

chefcomesback
09-19-2016, 12:14 AM
Visited my local fish market , grabbed couple good size flatheads and some squid , forgot to take pics of them whole before some deba action
Mis en place
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Monitor the frying oil temperature well , work in small batches and let the temp recover before starting the next batch

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Crisp , light batter

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And beer

mise_en_place
09-21-2016, 04:46 PM
Looks great, Mert. Those IR thermometers are a blessing for deep frying. Here's what I made the other night:

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Southern Fried Chicken, Buttermilk Biscuit, Red Beans and Rice, & Collards

DamageInc
09-24-2016, 07:43 AM
I'm currently slow roasting a pork belly in a toaster oven. Rubbed with hot smoked paprika and packed in foil with garlic and thyme. Plopped into a roasting tray with a little white wine in the bottom to try and keep a moist environment.

Kinda worried about how it will turn out. The pork was pretty damn expensive compared to Danish prices.

Will post pics later if it turns out to my liking. Might press it overnight if I can find space in the fridge.

DamageInc
09-24-2016, 12:07 PM
crap

The butcher sold me salt pork. Now it's waaaaay too salty, and it's not getting tender. Might have to pressure cook it in plain water. Or chill and slice thin for sandwiches. Still, there is too much for me to use just in sandwiches.

Any ideas?

Bill13
09-24-2016, 12:56 PM
Diced salted pork or as we call in "Virginia Pork" is very good with grits or in red eye gravy.

aboynamedsuita
09-24-2016, 12:58 PM
Last thing I ever remember making with salt pork was a minestrone soup but this was probably 15-20 years ago. My other suggestion as you already mentioned would be to slice thin and use small amounts in sandwiches as an accent to something more mild and tender (eg like a bacon strip on a turkey breast sandwich). Hope this works out and isn't a total loss.

DamageInc
09-24-2016, 01:44 PM
I've used some to season water for boiling pasta. Then I've taken that same meat and chopped it up to use in pasta sauce.

The flavor is still too dominant even in a sauce. I have around a kilo of the roasted salt pork left. This normally wouldn't bother me too much, but I spent quite a bit of money for what I thought would be high quality fresh pork belly.

I don't want to throw it out (I haven't thrown any meat out in years), but I am already sick of the flavor already and I'm only cooking for myself. I feel like I had purchased cucumber only for it to turn out to be a pickle and now I can't make tzatziki.

I'll try cooking some of it with beans and making some sandwiches.

aboynamedsuita
09-24-2016, 01:59 PM
Not sure how things work in France, but here if you bought it recently and still had the receipt which shows pork belly you may be able to work something out at the shop presuming that the butcher sold you the wrong product (rather than you purchase the wrong product… I've done that myself before)

Lars
09-24-2016, 02:06 PM
When making rullepølse, I think you are suppose to leave the salt pork in water, to get rid of some of the salt before cooking. Maybe it could work with pork belly too?
Funny about the price. In DK now even pork cheeks are expensive, but belly is still crazy cheap like $10/kg.

Lars

DamageInc
09-24-2016, 06:14 PM
I can't return it as this butcher doesn't label the different meats on the receipts. It just says a kilo amount and a price per kilo. And I've eaten a portion of it.

I know that leaving it when raw in water can remove salt, but I don't know how that works for cooked. It's been in the oven for five hours total.
And yeah, pork cheeks are quite expensive in DK. Right now I really miss the (svine-billige) prices on pork belly in Denmark. Back in my local Spar, I could get pork belly for 50dkk per kilo. Pork shanks I could get for 28dkk per kilo.

Lars
09-25-2016, 02:41 AM
Oh, missed that you already cooked the belly..

Yeah, and those cheap prices comes with free MRSA as well :big grin:

Lars

Mucho Bocho
09-25-2016, 08:21 AM
Curious how such an informed cook could mistake cured pork belly for fresh? Scratching my head. Sometimes 86 is the only answer.

DamageInc
09-25-2016, 10:17 AM
It's pretty simple really. My fridge is super cold, so the firmness of the belly didn't really set me off. The color was also slightly darker but I just figured that it was because of the breed of pig or something to do with pork in France. I'm not going to taste raw pork and it didn't smell of anything at all.

Might be kinda like how if you told some people they were eating beef but fed them lamb, they might still think it was beef because of the power of suggestion. I thought it was fresh, so no alarms went off.

Probably gonna dump it unless the beans work out well.

Mucho Bocho
09-25-2016, 10:45 AM
Ha, makes sense D. Just ribbing ya. I'm sure you'll get some use from it. Oh I know, maybe press it, dehydrate it and use it as a strop? If the skin is still intact, that should give you some feedback. I'm being absurd I know.

DamageInc
09-25-2016, 11:05 AM
I ate the skin. Only part that tastes normal.

daveb
09-25-2016, 08:41 PM
Many bean soups do well with some cured pork in them. Black beans, Spanish beans (chick peas) come right to mind. And they freeze well. And winter is coming. By the time there is snow on the ground you"'ll have likely forgotten that you're tired of the taste.

brianh
09-25-2016, 09:09 PM
Still on an Indian bender. Chicken tikka masala. I should have done the chicken in the BGE for more complex flavor. I just baked it. The dish is meant to use up leftover tandoori chicken. Still, it was pretty good.

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LifeByA1000Cuts
09-26-2016, 05:31 AM
The color :) Just wondering, did you take care not to subdue the tomato color with cream, yoghurt etc., or did you get some proper deggi mirch/kashmiri mirch?

brianh
09-26-2016, 10:01 AM
Thanks. I did add half & half. The chicken breasts likely contributed to the color a bit, as I did it with food coloring for fun. I have a bunch of it laying around.

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Mucho Bocho
09-26-2016, 12:05 PM
Brian, consider cooking the onions longer. They should be mahogany colored but not burned. The add spices, meat. As soon as you add tomato you won't be able to get any more browning

brianh
09-26-2016, 12:43 PM
Thanks, Mucho. I did caramelize them beyond the pic above. They were lightly browned before adding spices and liquids.

LifeByA1000Cuts
09-26-2016, 01:27 PM
Does this recipe intentionally not add whole spices in the beginning?

brianh
09-26-2016, 01:42 PM
I haven't seen many that did, aside from maybe cardamom pods.

LifeByA1000Cuts
09-26-2016, 02:37 PM
Hardly coming across north indian style curry recipes that do not use the "mustard seeds in, fry till you catch them in the eye, lower flame, then all the inedible whole spices, then cumin, asafoetida, optionally fennel and fenugreek, then onions" sequence or a close variation...

DamageInc
09-30-2016, 12:59 PM
I'm cooking popcorn in leftover pork belly fat.

Artichoke
09-30-2016, 04:21 PM
I'm cooking popcorn in leftover pork belly fat.

Checking airfare now! LOL

chefcomesback
10-02-2016, 10:12 AM
About to take this off the menu but still love the richness of it , pan fried tooth fish ( aka Chilean sea bass) butter roasted prawns , heirloom carrots and shellfish bisque
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milkbaby
10-02-2016, 03:15 PM
Just a home cook here, having a lazy Sunday. Curry chicken gizzard hash and french bread french toast with ginger lime fruit compote. :hungry:

http://i.imgur.com/9o0d46O.jpg

DamageInc
10-08-2016, 07:14 AM
Having some people over for a birthday and served steak sandwiches.

Decided to make everything from scratch.

http://filesharing.gabeazo.com/files/WP_20161007_19_04_01_Pro.jpg

Home-grown crispy oven roasted potatoes
Arugula salad from the garden
Foccacia with herbes de provence
Pesto genovese
Chili aioli
Tomato relish
South Carolina inspired mustard BBQ sauce
Baked and broiled tomatoes
Malted wheat buns
Flank steak sous vide @55c for six hours and then seared with thyme, garlic, and butter

In the jug in the back is remnants of a cocktail I made using maple syrup, bourbon, ginger, lemon, and freshly pressed apple juice from my apple trees.

DamageInc
10-08-2016, 07:29 AM
And for tomorrow, 5 kilos of pork belly roast. It's already been in the oven for five hours at low temp, then chilled, then rubbed with the rendered fat into the skin cuts with large flake salt on top. It will go into the oven again for the final heat up and crisping of the skin before serving. Will also be used for sandwiches with pickled red cabbage, pickled red onion, chili aioli, and bread&butter pickles served on more of the buns I've already baked.

http://gabeazo.com/images/ec90ebfd40c5e80f225d.png

Mucho Bocho
10-08-2016, 07:34 AM
Beautiful food Sebastian. That's what I can farm to table.

daveb
10-09-2016, 11:12 PM
What he said.

brianh
10-09-2016, 11:27 PM
I'm doing pastrami. Toasted spices, brisket in its bath for a week. Then desalinate, rub and smoke with pecan.

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Danzo
10-09-2016, 11:53 PM
7 min egg, dill pickle, pickled mustard seeds, aioli, dijon, ched, greens, kaiser bun

http://i64.tinypic.com/15x97ck.jpg

DamageInc
10-10-2016, 03:47 AM
Been running some sandwich specials as the market. more pics to come.

soft egg. pickled mustard seeds. dill pickle. cheddar. greens. mayo. dijon.
http://i66.tinypic.com/2i0gh9s.jpg

Man, you are really consistent in your sandwich making. I've never made two sandwiches in my life that look so alike.

LifeByA1000Cuts
10-10-2016, 06:39 AM
Odd how these pastrami spices look like they would make a viable garam masala too :)

brianh
10-10-2016, 09:59 AM
Odd how these pastrami spices look like they would make a viable garam masala too :)

Smelled like it too, when toasting. Would be an interesting garam masala with the thyme and caraway seeds.

LifeByA1000Cuts
10-10-2016, 10:13 AM
Thyme-like taste (lovage seed!) is not that uncommon in indian food, though not in garam masala :) The allspice berries seem out of place, but then they would probably blend in fine...

Danzo
10-10-2016, 10:35 AM
Lol. Whoops. Didn't know I shared that already

How about this one?
House smoked ham, carnitas, pickled jalapeños, dill pickle, Carmel onions, Swiss, garlic aioli, yellow mustard.
http://i64.tinypic.com/imndlg.jpg

I work days at a full service deli/kitchen. Sandwiches all day long.

Mucho Bocho
10-10-2016, 11:45 AM
Dan, please don't take offense, curious how you feel about Guy Fieri and his combos? I'd eat your sandwich especially after a late night and a few pops and maybe a puff or two

DamageInc
10-10-2016, 12:18 PM
Remove the cheese and that is one great sandwich. I could use a sandwich right now. Made one yesterday with dijonnaise, cornichon, duck confit, and jarred peppers. I wish I still had it.

Danzo
10-10-2016, 01:39 PM
Do you gotta be a dick?

Wens
10-10-2016, 01:54 PM
I'm doing pastrami. Toasted spices, brisket in its bath for a week. Then desalinate, rub and smoke with pecan.

3325033251

Does that go in the fridge or stay room temperature to cure?

brianh
10-10-2016, 02:15 PM
everything cold in the fridge!

DamageInc
10-10-2016, 03:08 PM
Do you gotta be a dick?

It was not my intention to come off that way, but reading it back, it doesn't look too great on my part. I just don't like cheese. When I said a "great sandwich", I meant for my personal picky tastes. Your sandwiches are clearly of high quality. No offense meant.

Danzo
10-11-2016, 10:56 PM
It was not my intention to come off that way, but reading it back, it doesn't look too great on my part. I just don't like cheese. When I said a "great sandwich", I meant for my personal picky tastes. Your sandwiches are clearly of high quality. No offense meant.

You're fine. It's that elitist mucho bucho that's being a dick. It's a Cuban sandwich, and a good one at that. It's getting mad love from local food bloggers in Seattle.
How can I not take offense to a comment like that? Take your trash talk somewhere else dude.

chinacats
10-11-2016, 11:26 PM
I'm sure it's a good sandwich but dude, get over yourself...it's a ******* sandwich...good food in Seattle but food blogs are meaningless...:you just have to try a bit harder with MB, he'll bow to the good when he sees it. :razz:

daveb
10-11-2016, 11:48 PM
You're fine. It's that elitist mucho bucho that's being a dick. It's a Cuban sandwich, and a good one at that. It's getting mad love from local food bloggers in Seattle.
How can I not take offense to a comment like that? Take your trash talk somewhere else dude.

Richard, You must have been looking for offense - it can be easy to find. Don't know how calling someone a dick can be considered anything but dickish.

It's a good looking sandwich, and if you want to call it a Cuban, you certainly can. I think I'll go to Ybor 2morrow.

markenki
10-12-2016, 01:44 AM
http://i.imgur.com/oNq4o1F.jpg

Mucho Bocho
10-12-2016, 08:51 AM
You're fine. It's that elitist mucho bucho that's being a dick. It's a Cuban sandwich, and a good one at that. It's getting mad love from local food bloggers in Seattle.
How can I not take offense to a comment like that? Take your trash talk somewhere else dude.

Dan, I'm only messing with you, gezz. Guess we know your response to customers that don't like cheese. Curious how much that sandwich sells for?

BUT, while i'm at it, I suspect your cuban has some structural issues. If your using a crusty baquette with that much filling, I bet its a challenge to eat without wearing it or it crumbling in the hand.

Also, Lettuce just is a real challenge in a sandwich too. It usually creates a barrier between the top and bottom of the bread. It prevents the sauces/juices and filling to mingle while eating and it. Lettuce crunch is nice but you're better off slicing it in strips or using a lettuce like a frisee that will actually reinforce the sandwich. Cheese is best placed on the bottom of the bread too (or melted on both sides), then meat, then soft veggies like onions, pickles, then sauce on top of the.

The ultimate tell tale sign of a proper sandwich is after someone takes a bite, a string of saliva attaches to the bread and the corner of the mouth.

Welcome to KKF.

<BIG KISS>

33263

Danzo
10-17-2016, 04:06 PM
This better? Main for a private catered dinner.

Celeriac soubise, pickled chanterelles, sweet peas, cherry tom, king salmon, ikura.

http://i68.tinypic.com/118kumv.jpg

daveb
10-17-2016, 04:45 PM
I would eat that....

LifeByA1000Cuts
10-17-2016, 04:54 PM
Korma haunted me...

https://s17.postimg.org/3xgyz2jlr/100_0162.jpg

Mixed veg version with hokkaido (cooked on point), tofu (pre-fried), winged bean (cut very small), kohlrabi, dried apricot (small dice. Works in curry, it works well indeed!),2 kinds of bell peppers (pre fried lightly), cashews (lightly fried), fresh cranberries (sour bastards, that's why they work well in a dish like that). A lot hidden under the surface (wanted some gravy to have with rice).

Yes, IKEA wok - useless as a wok, brilliant as a kadai.

EDIT: The olive green pieces are karipatta, not beans.

KeithA
10-26-2016, 04:05 PM
Next time I'm in your neck of the woods, I'm looking you up and begging you to make me that sandwich.:doublethumbsup:




Lol. Whoops. Didn't know I shared that already

How about this one?
House smoked ham, carnitas, pickled jalapeños, dill pickle, Carmel onions, Swiss, garlic aioli, yellow mustard.
http://i64.tinypic.com/imndlg.jpg

I work days at a full service deli/kitchen. Sandwiches all day long.

DamageInc
10-27-2016, 09:35 AM
Quick question: I only have self rising flour and I need thicken a pan sauce. Other than the salt content in the flour, will the flour have any other adverse effects as a result of the leavening agents?

Mucho Bocho
10-27-2016, 10:24 AM
Self rising has baking powder added, not really sure how that effects leavening though.

guari
10-27-2016, 11:13 AM
Quick question: I only have self rising flour and I need thicken a pan sauce. Other than the salt content in the flour, will the flour have any other adverse effects as a result of the leavening agents?

I've never noticed any difference in raising/non-raising flour for pan sauces. I just grab whichever is nearer.

inzite
10-27-2016, 12:10 PM
sous vide ribeye :D

https://c5.staticflickr.com/6/5453/30375449292_f66d4e8fdb.jpg (https://flic.kr/p/Nhb7NY)thick cut rib eye :D (https://flic.kr/p/Nhb7NY) by Ricky Cheong Photography (https://www.flickr.com/photos/inzite/), on Flickr

https://c8.staticflickr.com/6/5529/30412509351_415776b8b5.jpg (https://flic.kr/p/Nks4tv)sous vide thick cut ribeye 133f for 4 hrs and pan seared (https://flic.kr/p/Nks4tv) by Ricky Cheong Photography (https://www.flickr.com/photos/inzite/), on Flickr

https://c2.staticflickr.com/6/5741/30414730601_5b0bd12ea2.jpg (https://flic.kr/p/NkDrLV)sous vide ribeye and chimichurri (https://flic.kr/p/NkDrLV) by Ricky Cheong Photography (https://www.flickr.com/photos/inzite/), on Flickr

daveb
10-27-2016, 01:02 PM
Nice. I did a ribevey earlier this week, 128F for two hours, then seared on BGE. Your chimichurri is prettier than my pesto was.

inzite
10-27-2016, 01:37 PM
Nice. I did a ribevey earlier this week, 128F for two hours, then seared on BGE. Your chimichurri is prettier than my pesto was.

makes me wanna go do another one :o! I did mine at 133F for 4 hours then seared on cast iron. Chimichurri was made a while ago but frozed (reheated). How did you make your pesto? I've always wanted to try :D IMO, pesto and chimichurri works so good with ribeye, cuts the rich taste.

DamageInc
10-27-2016, 02:53 PM
I've never noticed any difference in raising/non-raising flour for pan sauces. I just grab whichever is nearer.

Thanks!

Danzo
10-27-2016, 07:05 PM
makes me wanna go do another one :o! I did mine at 133F for 4 hours then seared on cast iron. Chimichurri was made a while ago but frozed (reheated). How did you make your pesto? I've always wanted to try :D IMO, pesto and chimichurri works so good with ribeye, cuts the rich taste.

Do you guys use a circulator? Or one of the bath things? I've never used a circulator before and I'm thinking of trying one

daveb
10-27-2016, 11:47 PM
Yes on circulator. Specifically Anova circulators for the most part. I've used a Sous Vide (the brand) bath and don't care for the amount of real estate it consumes when not in use. A circulator and a cambro has a small footprint.

inzite
10-28-2016, 12:01 AM
Yes on circulator. Specifically Anova circulators for the most part. I've used a Sous Vide (the brand) bath and don't care for the amount of real estate it consumes when not in use. A circulator and a cambro has a small footprint.

yeah the anova is probably one of my best buys in the last few years other than buying knives! :P

DamageInc
10-28-2016, 02:52 AM
Do you guys use a circulator? Or one of the bath things? I've never used a circulator before and I'm thinking of trying one

If you are doing any sort of meat on a regular basis, a circulator is a must-have. Perfect results every single time once you find the right timing and temperature for your liking. Just season and oil, put into a ziploc bag, sous vide until done, then sear on pan for the crust.

mille162
10-29-2016, 02:21 AM
Was looking for a different way to prepare salmon, so I tired to replicate a pan seared fish method I saw Gordon Ramsey use on halibut on his MasterChef series. The raw salmon was layered with sliced potatoes ontop to resemble fish scales; using purple, red and yellow fingerlings to give some more pop to the color of the "scales", and cauliflower rice to replicate a bed of sand. 2 min up, 2 min potatoes down, then a few minutes in the oven gave a perfect cook on the salmon, but I think I may need to maybe blanch the potatoes first next time to give them a few more minutes of cook time, as they were just a bit undercooked when they were initially laid on raw. Color was great, this cellphone pic doesn't do it justice. Drizzled it all with a lemon vinaigrette.

Anyone have a better method with getting the potatoes to come out perfect?
https://photos-1.dropbox.com/t/2/AACPWKEyck90cGxcr7-iJts37WHjeAecgShz-WFy4sj1KQ/12/12190347/jpeg/32x32/1/_/1/2/salmon.JPG/EI_fhwkYqJ0DIAIoAg/l3RDBTxnvC3hNyFzK731KBxfzLGTpCDtg3-oXVrN7Ko?size=2048x1536&size_mode=3

LifeByA1000Cuts
10-29-2016, 07:02 AM
Broken dropbox link :( But then, I see my imgur link is borked too... what's up with image hosting atm...

ryan
11-01-2016, 03:26 AM
I had a Hawaiian feast pizza (http://www.freshslice.com/feast-pizza-menu/) in a pizzeria called freshslice pizza.It was really tasty and I have been planing on trying to make it at home.I bought all the ingredients needed for the topping - tomato sauce,mozzarella,bacon,ham,pineapple and cheddar.IF all goes well I will be having a feast tonight :)

Mucho Bocho
11-01-2016, 09:38 AM
After living in several places and traveling the world a bit, I've concluded that the word Pizza is universally ambiguous. To my observations, any baked bread with a toping on it could be called a pizza. Reminds me a lot what we in America call "Chinese Food." I'm not sure there's a more misunderstood global cuisine, except maybe pizza?

Mucho Bocho
11-07-2016, 09:49 AM
Back to sandwiches. I had an urge for cold salty smoked fish.

The white fish wasn't too hard to clean either.

2 lb. whole or filleted smoked whitefish
1/3 cup mayonnaise
1/3 cup lowfat sour cream
1/2 cup minced celery stalks
2 tbsp fresh minced dill
2 tbsp fresh minced chives
Salt and pepper to taste
Freshly squeezed Meyer lemon juice to taste

Lox, tomato, white fish, sliced shallot, lox sandwiched between seeded rye bread.

3350933510

chefcomesback
11-08-2016, 02:54 AM
Duck confit , blood oranges and fennel
33521


Toothfish (aka Chilean sea bass) , saffron tomato broth , butter roasted prawns and summer vegetables
33522

MontezumaBoy
11-29-2016, 01:06 PM
Grandmothers Irish Soda Bread ... she would know ... left Ireland during the potatoe famine / came to the states ... done in my late mothers cast iron ...

http://i1364.photobucket.com/albums/r731/BigMontyBoy/IMG_3010_zpshv6gle8b.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/IMG_3010_zpshv6gle8b.jpg.html)

That time of year ...

LifeByA1000Cuts
11-29-2016, 01:44 PM
@Mucho Bocho if american chinese food was, as most sources claim, invented by chinese immigrants in america (for their own use AND business)... doesn't that make it a form of chinese food? Strictly speaking, we'd have to call Döner Kebap a German and not a Turkish food otherwise :)

apicius9
11-29-2016, 04:20 PM
I had a Hawaiian feast pizza (http://www.freshslice.com/feast-pizza-menu/) in a pizzeria called freshslice pizza.It was really tasty and I have been planing on trying to make it at home.I bought all the ingredients needed for the topping - tomato sauce,mozzarella,bacon,ham,pineapple and cheddar.IF all goes well I will be having a feast tonight :)

As long as you don't order that in Hawaii, you will be fine ;)

Stefan

WildBoar
11-29-2016, 04:37 PM
As long as you don't order that in Hawaii, you will be fine ;)

StefanHe lost me at "bought...tomato sauce" :biggrin:

Bill13
11-29-2016, 08:08 PM
Grandmothers Irish Soda Bread ... she would know ... left Ireland during the potatoe famine / came to the states ... done in my late mothers cast iron ...

http://i1364.photobucket.com/albums/r731/BigMontyBoy/IMG_3010_zpshv6gle8b.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/IMG_3010_zpshv6gle8b.jpg.html)

That time of year ...

That looks awesome! Mind posting the recipe?;).

LifeByA1000Cuts
11-29-2016, 09:35 PM
I think in some regions "tomato sauce" is used as a name for "stewed tomato puree in a can" as opposed to "ready to eat sauce"?

...


So you proved by your grandmother there's no reason to feel inauthentic if going for a raisin and caraway overload in a soda bread? :) That is great news!

niwaki-boy
11-30-2016, 02:56 AM
Grandmothers Irish Soda Bread ... she would know ... left Ireland during the potatoe famine / came to the states ... done in my late mothers cast iron ...

http://i1364.photobucket.com/albums/r731/BigMontyBoy/IMG_3010_zpshv6gle8b.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/IMG_3010_zpshv6gle8b.jpg.html)
That time of year ...


Faith in Begorrah!! Looks tasty.

MontezumaBoy
11-30-2016, 09:08 PM
Love this simple recipe ... grind it all up ... Tomatillo's have a rather high level of pectin so once the salsa cools it congeals / just stir before use ...

http://i1364.photobucket.com/albums/r731/BigMontyBoy/IMG_3012_zps9xbzsi5n.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/IMG_3012_zps9xbzsi5n.jpg.html)

http://i1364.photobucket.com/albums/r731/BigMontyBoy/IMG_3014_zpsqyvdvatv.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/IMG_3014_zpsqyvdvatv.jpg.html)

http://i1364.photobucket.com/albums/r731/BigMontyBoy/IMG_3015_zpszzr2bby3.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/IMG_3015_zpszzr2bby3.jpg.html)

http://i1364.photobucket.com/albums/r731/BigMontyBoy/IMG_3018_zpsgcoed1jn.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/IMG_3018_zpsgcoed1jn.jpg.html)

Add a bit of roasted garlic, cilantro, green onion, chipotley en adobo, season and voila ... instant yummy ...

http://i1364.photobucket.com/albums/r731/BigMontyBoy/IMG_3019_zpsohakbre6.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/IMG_3019_zpsohakbre6.jpg.html)

Works well for anything ... IMO

TjA

daveb
11-30-2016, 09:21 PM
VMix?

MontezumaBoy
11-30-2016, 09:47 PM
Doesn't work as well (IMO) as the food processor ... much bigger dual blade & wider base helps for pulsing to get the consistency more along the lines of the salsa (should use a molcajete but I'm lazy). When I tried that it did more blending and had to be mixed during use ...


VMix?

Pensacola Tiger
11-30-2016, 09:48 PM
As long as you don't order that in Hawaii, you will be fine ;)

Stefan

Would adding SPAM® make it more Hawaiian?

tgfencer
12-06-2016, 12:07 PM
That looks awesome! Mind posting the recipe?;).

+1. I love a good soda bread and that looks delicious.

loloane
12-09-2016, 02:28 AM
+1. I love a good soda bread and that looks delicious.

+1

DamageInc
01-05-2017, 06:12 PM
Drunk off my ass but I really wanted some Danish vanilla butter cookies.

http://gabeazo.com/images/391edca30a9e4dea1e3a.png

They tasted really great. Cheers.

dwalker
01-05-2017, 08:08 PM
I'm normally not nearly that motivated when I'm drunk. The best I can do is barbecue which consists mainly of keeping a fire. Baking is a bridge too far. Looks great!

aboynamedsuita
01-05-2017, 09:20 PM
Those actually look pretty good, I remember getting imported European cookies like that… The golden brown and butter flavours were as if an angel shat in my mouth

DitmasPork
01-06-2017, 05:01 PM
http://i.imgur.com/wmGDeHt.jpg
My first Challah! A Six-Braid Honey & Olive Oil Challah.

MontezumaBoy
01-06-2017, 05:48 PM
Man that Challah looks awesome! Nicely done! Sweet pics as well!

aboynamedsuita
01-08-2017, 10:06 PM
Got a batch of sauerkraut on the go recently…
http://i864.photobucket.com/albums/ab204/tjangula/Mobile%20Uploads/B7701069-D6D8-4005-B352-9B516B0D360F_zpsbatz7ix6.jpg
http://i864.photobucket.com/albums/ab204/tjangula/Mobile%20Uploads/9DCF15A5-75CC-4277-A8C4-52D13159B4BA_zpsoz2cpoos.jpg
http://i864.photobucket.com/albums/ab204/tjangula/Mobile%20Uploads/C7ECD6E4-4B58-4CB2-A8D4-5F73A8F1130D_zpsaswlydhi.jpg


I've significantly increased production since the last time I posted about sauerkraut (in this thread http://www.kitchenknifeforums.com/showthread.php/24947-Lacto-fermentation-Sauerkraut), so now I only have to do two batches and it'll last all year for myself and friends&family.

In this current batch there's about 35kg of cabbage which fills the giant 18x26x15 21.5gal Rubbermaid Carb-X food box (near identical to Cambro) which then compacts to fit in the 20L, 10L and 5L fermentation crocks (made in Czech Republic). Also included a pic of the more common 12x18x9 food box for size reference (which I believe is the SV standard) and because I had to remove some shredded cabbage to have room to mix in the larger one. I'm about two weeks ferment time, so in another week or so I'll be jarring it up and starting on batch 2 of 2 which will be with green cabbage this time.

TheCaptain
01-08-2017, 10:13 PM
Well compared to the previous post I seem like a slacker...

BUT - oven roasted some butternut squash and finished in a deep chef's skillet with some browned sage butter.

Now I adore squash in all it's forms. My 14yo daughter Hates it with a passion but she has to eat some. She cleaned her plate today and looked me and said "Mom, if you make squash in the future this is the only way you're allowed to make it"

So I ask her back if it was acceptable. She gives me the teen roll of the eyes and says "No, I actually liked it."

VICTORY!!! I'll take it. DH went back for seconds so I'll say this is staying in the rotation.:doublethumbsup:

spoiledbroth
01-15-2017, 04:15 PM
Got a batch of sauerkraut on the go recently…
http://i864.photobucket.com/albums/ab204/tjangula/Mobile%20Uploads/B7701069-D6D8-4005-B352-9B516B0D360F_zpsbatz7ix6.jpg
http://i864.photobucket.com/albums/ab204/tjangula/Mobile%20Uploads/9DCF15A5-75CC-4277-A8C4-52D13159B4BA_zpsoz2cpoos.jpg
http://i864.photobucket.com/albums/ab204/tjangula/Mobile%20Uploads/C7ECD6E4-4B58-4CB2-A8D4-5F73A8F1130D_zpsaswlydhi.jpg


I've significantly increased production since the last time I posted about sauerkraut (in this thread http://www.kitchenknifeforums.com/showthread.php/24947-Lacto-fermentation-Sauerkraut), so now I only have to do two batches and it'll last all year for myself and friends&family.

In this current batch there's about 35kg of cabbage which fills the giant 18x26x15 21.5gal Rubbermaid Carb-X food box (near identical to Cambro) which then compacts to fit in the 20L, 10L and 5L fermentation crocks (made in Czech Republic). Also included a pic of the more common 12x18x9 food box for size reference (which I believe is the SV standard) and because I had to remove some shredded cabbage to have room to mix in the larger one. I'm about two weeks ferment time, so in another week or so I'll be jarring it up and starting on batch 2 of 2 which will be with green cabbage this time.


This is so frickin cool dude

Look we've got to get together this year and pickle some stuff if I get my poop in a group re shio Koji

aboynamedsuita
01-25-2017, 03:37 PM
This is so frickin cool dude

Look we've got to get together this year and pickle some stuff if I get my poop in a group re shio Koji

Sounds like a plan, I recently finished jarring up this batch and have to start a second of green cabbage. I usually pack they crocks up during spring/summer because it's too warm to get good fermentation but maybe we can try something.

Here's a pic of the yield… pretty much 32 1L jars
http://i864.photobucket.com/albums/ab204/tjangula/Mobile%20Uploads/D6273673-CE14-45A3-A673-E5CD8E635185_zpsjvodhcxc.jpg

DamageInc
01-26-2017, 11:40 AM
I made bread and butter pickles again. They weren't as good as last time despite the exact same preparation method and measured ingredients.

Maybe the cucumbers were not as fresh or something. In any case, it seems I will just have to make some ravioli, ravioli.

By the way, what's the best method for curing trench foot? I tried pink salt but it didn't work.

Wens
01-26-2017, 01:48 PM
Sounds like a plan, I recently finished jarring up this batch and have to start a second of green cabbage. I usually pack they crocks up during spring/summer because it's too warm to get good fermentation but maybe we can try something.

Here's a pic of the yield… pretty much 32 1L jars


If you wanted to get some temp control you could try to do it cheap homebrew way - put the crock in a big plastic bucket, put water in part of the depth, and rotate 2L bottles of water from the freezer to the water around the crock.

Mucho Bocho
01-26-2017, 03:20 PM
How come Tanners kitchen is always lit light a night club? I really want know what's going on up in the north woods.

trilby
01-29-2017, 09:53 PM
#beef #wagyu #ribeye #blacktrumpet #mushrooms #scallops #u10 #Texas

Surf and turf
16 ounce wagyu beef ribeye cooked medium rare
U10 sized scallops
Blacktrumpet mushrooms
Baby yukons
Rice vinegar pickled kale

www.instagram.com/trilbyrouxt/

valgard
02-20-2017, 01:08 AM
Nothing fancy, movie night at home with burgers.
34653

ptolemy
02-21-2017, 09:09 PM
made this today... first time, i def know what I need to do next time

http://i.imgur.com/Od0pLfe.jpg

DamageInc
02-24-2017, 07:20 AM
Bread baked in Staub.

Wholegrain lightly malted wheat.

http://gabeazo.com/images/9bbb80127caed9bc3a16.png

http://gabeazo.com/images/743f68380cbe002243ac.png

valgard
02-27-2017, 01:48 AM
My interpretation of Pad Thai
34730

DamageInc
03-08-2017, 08:34 AM
Steak and salad tonight. Gonna be my first time cooking wagyu myself, all 800g of this piece.

http://gabeazo.com/images/9dbeb1022d8b16a25d4c.png

Jovidah
03-08-2017, 08:57 AM
Are you sharing it with anyone or just having a fantastic evening with 800gr of steak? :biggrin:

DamageInc
03-08-2017, 09:10 AM
I probably will share it with a couple of hungry family members. Not that I couldn't eat it all myself, but that might be a little too piggish.

TheCaptain
03-08-2017, 09:16 AM
Ok I think in ounces but that's almost two pounds!

DamageInc
03-08-2017, 09:19 AM
Ok I think in ounces but that's almost two pounds!

Yeah, 1.76 pounds for the non metric audience.

DamageInc
03-24-2017, 06:04 AM
http://filesharing.gabeazo.com/files/WP_20170323_18_31_46_Pro%20(2).jpg

I made two chicken & leek pies. One with homemade shortcrust and one with store bought for a direct comparison. It might be a whole lot more work to make it yourself, but it blows the readymade out of the water.

Jovidah
03-24-2017, 06:12 AM
Probably because of the cheapo palm fat used in the store bought stuff? I've never been able to find ready made pasty dough that actually uses real butter. It sucks because this is actually something that would lend itself to industrial production without loss of quality pretty well.

dwalker
03-24-2017, 06:14 AM
Breakfast 35013

DamageInc
03-24-2017, 07:32 AM
Probably because of the cheapo palm fat used in the store bought stuff? I've never been able to find ready made pasty dough that actually uses real butter. It sucks because this is actually something that would lend itself to industrial production without loss of quality pretty well.

In France you could buy real shortcrust with real butter and there was no reason to make ut yourself. But here in Denmark, you can only get the crap with palm oil in it. Then again, a sheet is only 1.50 usd.

Salty dog
03-25-2017, 03:46 AM
Maybe not so fancy but...........

http://i49.photobucket.com/albums/f296/sebcat/occo_zpsxi56frau.jpg (http://s49.photobucket.com/user/sebcat/media/occo_zpsxi56frau.jpg.html)

LifeByA1000Cuts
03-25-2017, 08:22 AM
I don't mind non-butter pastry at all ... but some of the storebought stuff has a really unpleasant alcoholic/chemical taste to it...

Badgertooth
03-27-2017, 05:45 AM
Meat free Monday

http://i1038.photobucket.com/albums/a468/Badgertooth/Mobile%20Uploads/2221BEC4-5EA0-4872-B0C1-6F4000126FDD_zpsdsby39iu.jpg (http://s1038.photobucket.com/user/Badgertooth/media/Mobile%20Uploads/2221BEC4-5EA0-4872-B0C1-6F4000126FDD_zpsdsby39iu.jpg.html)

A temper of mustard & cumin seeds in olive oil. To which a brunoise of carrot, onion and courgette is added and sauted. I added white wine vinegar and honey and thyme & lemon zest. I incorporated it into some wholemeal couscous. Served with chopped spring onions, tomato concasse, feta and toasted almonds.

TopperHarley
03-27-2017, 10:56 AM
@Badgertooth looks really nice, would have made it today, but already had couscous twice the last days

dwalker
03-27-2017, 02:19 PM
Meat free Monday

http://i1038.photobucket.com/albums/a468/Badgertooth/Mobile%20Uploads/2221BEC4-5EA0-4872-B0C1-6F4000126FDD_zpsdsby39iu.jpg (http://s1038.photobucket.com/user/Badgertooth/media/Mobile%20Uploads/2221BEC4-5EA0-4872-B0C1-6F4000126FDD_zpsdsby39iu.jpg.html)

A temper of mustard & cumin seeds in olive oil. To which a brunoise of carrot, onion and courgette is added and sauted. I added white wine vinegar and honey and thyme & lemon zest. I incorporated it into some wholemeal couscous. Served with chopped spring onions, tomato concasse, feta and toasted almonds.

Is Meat free Monday a thing there? You guys are known for high quality meat around your parts.

Badgertooth
04-06-2017, 06:33 AM
Is Meat free Monday a thing there? You guys are known for high quality meat around your parts.

Somehow I missed this. Not really a big thing here but I married a vegetarian so most nights are meat free, I was just riffing on the fact that it was Monday. Nz has some good lamb, decent beef but the real strength is the fish.

Badgertooth
04-06-2017, 06:36 AM
Brioches sliders.
Toulouse sausage mince shaped into patties.
Carrot, cabbage, Apple, celery root slaw made with sushi vinegar, hot English mustard and kewpie.
Aged cheddar melted on the Pattie under a closh.
Pickle and tomato
Mustard and ketchup

Outta sight

http://i1038.photobucket.com/albums/a468/Badgertooth/Mobile%20Uploads/BA05FE7A-4883-44D0-A17F-E2A493EBD8EE_zpsem5p5ac9.jpg (http://s1038.photobucket.com/user/Badgertooth/media/Mobile%20Uploads/BA05FE7A-4883-44D0-A17F-E2A493EBD8EE_zpsem5p5ac9.jpg.html)

dwalker
04-06-2017, 07:01 AM
Somehow I missed this. Not really a big thing here but I married a vegetarian so most nights are meat free, I was just riffing on the fact that it was Monday. Nz has some good lamb, decent beef but the real strength is the fish.

I married one as well, but after 16 years, I have slowly ground away at her resolve and she will, on occasion, partake in meat. Fish has always been good to go with her.

Those sliders look great BTW.

TheCaptain
04-06-2017, 07:31 AM
Perfectly grilled flank steak, steamed broccoli and toasted barley risotto. My first time trying the toasted barley thing and I think it turned out pretty tasty.

guari
04-06-2017, 07:32 AM
Looks good Capy, I'd enjoy having that

TheCaptain
04-06-2017, 09:20 AM
Looks good Capy, I'd enjoy having that

Thanks guari! To be honest DH claimed it was a bit salty and I was concerned I blew my tastebuds while cooking (yes, some wine make watching barely toast more enjoyable). However the way DD nommed on it told me DH was the odd man out. I had it for lunch the next day and it was still tasty so I think DH's salt tolerance may be getting lower than DD and me.

Lars
04-06-2017, 09:39 AM
That DOES look nice, Cap! Care to translate DH and DD? This danish lad hasn't a clue..

Lars

valgard
04-06-2017, 10:47 AM
That DOES look nice, Cap! Care to translate DH and DD? This danish lad hasn't a clue..

Lars
Lars,

DH: the husband
DD: the daughter

Carlos

TheCaptain
04-06-2017, 11:06 AM
Thanks Carlos. Yea Lars sorry I forget sometimes how international we are.here.

Lars
04-06-2017, 11:43 AM
Thanks, that helped!

Lars

Badgertooth
04-06-2017, 03:49 PM
That looks good Captain. If you're not scared of the little extra attention that cheaper cuts of steak require, I urge you to try Entrana or skirt steak. Cook it really rare, rest it and cut across the grain. Flavourbomb

http://i1038.photobucket.com/albums/a468/Badgertooth/Mobile%20Uploads/6CC3F24E-8CDE-45AB-BD1F-7E845CF40A88_zpsjtze9aht.jpg (http://s1038.photobucket.com/user/Badgertooth/media/Mobile%20Uploads/6CC3F24E-8CDE-45AB-BD1F-7E845CF40A88_zpsjtze9aht.jpg.html)

http://i1038.photobucket.com/albums/a468/Badgertooth/Mobile%20Uploads/60BF72E0-6F0B-4416-8C3B-0A840739C556_zpshem7t4io.jpg (http://s1038.photobucket.com/user/Badgertooth/media/Mobile%20Uploads/60BF72E0-6F0B-4416-8C3B-0A840739C556_zpshem7t4io.jpg.html)

MontezumaBoy
04-08-2017, 07:08 AM
Do love me some skirt steak and will be doing some later today with some Boerewors ... favorite other misc. cuts are hanger and flat iron ... super beefy flavors just need to cook well, rest and cut appropriately.

Did this yesterday ... my lovely Bride's pre B-day dinner as she is a huge salmon fan ... cedar planked salmon with wasabi/soy/ginger glaze over broccolini next to grilled split huge prawn w/ clarified butter along with a mango/bell pepper salsa ... not too bad ...

http://i1364.photobucket.com/albums/r731/BigMontyBoy/IMG_3643_zpsvd6t700c.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/IMG_3643_zpsvd6t700c.jpg.html)

TjA

Mucho Bocho
04-08-2017, 10:48 AM
Looks lovely Monte. I could agree with you more about Hanger steak. My newest fav cut. A little Sous Vide really improves its tenderness.

DamageInc
04-08-2017, 11:02 AM
Had set up for recording some vegetable destruction with my Catcheside 185mm gyuto, and after 20 minutes of chopping and dicing, I checked my camera only to see that it had shut off after 4 minutes.

Oh well, at least the bolognese turned out good.

http://gabeazo.com/images/e5824c9863b472c30fd9.png

TheCaptain
04-08-2017, 11:10 AM
IMHO the cheaper the cut of beef, the more actual beef flavor exists.

Brisket, Skirt Steak, Flank steak, London Broil - I always check those three first to see which is the best buy. Hangar steak is not really available here.

Badger and MB - Mmmmmm.... Looks yummy!

valgard
04-08-2017, 11:12 AM
Had set up for recording some vegetable destruction with my Catcheside 185mm gyuto, and after 20 minutes of chopping and dicing, I checked my camera only to see that it had shut off after 4 minutes.

Oh well, at least the bolognese turned out good.


That's annoying but at least food was good. How is the food release on that little beast?

MontezumaBoy
04-08-2017, 11:16 AM
+1 Mucho
I could agree with you more about Hanger steak. My newest fav cut. A little Sous Vide really improves its tenderness.

The butcher's always keep the best (flavor wise IMO) meat for themselves ... can you blame them!

DamageInc
04-08-2017, 11:54 AM
That's annoying but at least food was good. How is the food release on that little beast?

It's very very good. Put the knife down the middle and two pieces fall to either side. No sticking on either blade face, except of course for onions and garlic, which do stick to anything.

Mine is pretty much similar to the one that Mr. Catcheside demoed on youtube. It will give you a nice impression of the release. Edge retention is great as well.


https://www.youtube.com/watch?v=6dCZIXpTRpI

tgfencer
04-09-2017, 11:28 AM
Flat iron is also a very good and underrated cut. If you get a one with good marbling it can be very close to a good ribeye for a third of the price. Hangar and skirt are also great. Perks of working on a farm raising cattle and pigs is that I get to eat a lot of free meat.
Tip on steak buying- obviously look for good fat marbling in the meat itself, but large fat deposits on the outside edges mean that the cow didn't grow well at one point in its life and its muscle was underdeveloped. These will tend to have less range of flavor and tenderness and of course, you are getting less meat and more fat for your money.

dwalker
04-09-2017, 01:27 PM
Tri tip is often overlooked, especially depending on where you live. Treat it like a large steak and reverse sear. Delicious. I love a hanger steak when I can get them.

Artichoke
04-09-2017, 06:23 PM
Tri tip is often overlooked, especially depending on where you live. Treat it like a large steak and reverse sear. Delicious. I love a hanger steak when I can get them.

We have been doing a lot of tri tip here lately. It was a crowd pleaser at a pot luck dinner recently - SV for six hours at 129 degrees, seared it and put it in the fridge. Sliced it the next day and served it cold with chimichurri. POW.

dwalker
04-09-2017, 07:35 PM
We have been doing a lot of tri tip here lately. It was a crowd pleaser at a pot luck dinner recently - SV for six hours at 129 degrees, seared it and put it in the fridge. Sliced it the next day and served it cold with chimichurri. POW.

Sounds about right to me.

brianh
04-10-2017, 08:25 PM
St Louis spare ribs smoked over cherry. I did them uncovered for about 6 hours, then BBQ sauced, then seared. Pickled jalapeños, baked fries tossed with garlic oil, vinegar-based slaw with some Dijon.

3533235331

Badgertooth
04-10-2017, 08:58 PM
Yes please

brianh
04-10-2017, 09:03 PM
Yes please

Thanks! I'm not a huge BBQ sauce fan, but a decent glaze of Sweet Baby Ray's has converted me.

Badgertooth
04-15-2017, 05:30 AM
My wife is unwell. So a giant bowl of head-clearing comfort is in order

http://i1038.photobucket.com/albums/a468/Badgertooth/Mobile%20Uploads/7EF6606F-A034-44FE-85FF-918F87A75375_zpswh1wdj9x.jpg (http://s1038.photobucket.com/user/Badgertooth/media/Mobile%20Uploads/7EF6606F-A034-44FE-85FF-918F87A75375_zpswh1wdj9x.jpg.html)

http://i1038.photobucket.com/albums/a468/Badgertooth/Mobile%20Uploads/BF6D11F8-C276-4ACB-84F4-33D51558516D_zpstlpjrhud.jpg (http://s1038.photobucket.com/user/Badgertooth/media/Mobile%20Uploads/BF6D11F8-C276-4ACB-84F4-33D51558516D_zpstlpjrhud.jpg.html)