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SeanRogerPierce
01-15-2012, 11:40 AM
Bavarian Pork Roast. Unfortunately I forgot to take a picture fresh out of the oven, so only a quick snapshot of the leftovers:
http://dl.dropbox.com/u/2696002/Forenbilder/IMAG0095.jpg

Jim
01-15-2012, 09:39 PM
Sean,
What cut was that? Is that part of the belly?

SeanRogerPierce
01-15-2012, 10:42 PM
Yes, it is from the belly.

K-Fed
01-15-2012, 11:59 PM
Looks delicious and fatty. =):bbq:

Jim
01-16-2012, 01:47 AM
Indeed it does look great!

SeanRogerPierce
01-16-2012, 03:45 AM
Thanks. It tasted great and by far not as fatty as it may seem. The most fat just melted away. The next time I make the roast I try to make a step by step documentation, if there's interest.

Craig
01-16-2012, 12:50 PM
Thanks. It tasted great and by far not as fatty as it may seem. The most fat just melted away. The next time I make the roast I try to make a step by step documentation, if there's interest.

I was about to ask for just that.

Mike Davis
01-16-2012, 01:32 PM
If there's interest....You must have forgotten where you were:razz: :wink:

ptolemy
01-17-2012, 03:30 AM
If there's interest....You must have forgotten where you were:razz: :wink:

^^^^^^^^^^^^^^

K-Fed
01-17-2012, 10:57 AM
I ran a stuffed porkloin as a special last night. Turned out quite nice.

http://i98.photobucket.com/albums/l267/LetsKillKevy/IMG_0032.jpg

http://i98.photobucket.com/albums/l267/LetsKillKevy/IMG_0034.jpg

http://i98.photobucket.com/albums/l267/LetsKillKevy/IMG_0033.jpg

Jim
01-17-2012, 03:08 PM
Cranberries are terrific with pork! Looks tasty.

SpikeC
01-17-2012, 03:16 PM
A few days back I made some cannellini bean and ham soup with kale and stuff, and it was good. Before that I made pasta sauce with sausage and some weird squiggly pasta, and had a cup or so left over. Last night I combined the leftover soup and pasta into a tomato pasta bean soup, and it was more than the sum of its parts!
I love leftovers!

Jim
01-17-2012, 03:30 PM
and it was good

Quote of the day!

Eamon Burke
01-17-2012, 04:14 PM
I ran a stuffed porkloin as a special last night. Turned out quite nice.

yeah it did :hungry:

ptolemy
01-17-2012, 07:31 PM
I ran a stuffed porkloin as a special last night. Turned out quite nice.

http://i98.photobucket.com/albums/l267/LetsKillKevy/IMG_0032.jpg

http://i98.photobucket.com/albums/l267/LetsKillKevy/IMG_0034.jpg

http://i98.photobucket.com/albums/l267/LetsKillKevy/IMG_0033.jpg

wow, ans wanted to ask 2 things:

1. wow, that pork looks perfectly cooked. did you precook/cool stuffing before hand?
2. nice patina on the knife :)

K-Fed
01-17-2012, 10:46 PM
wow, ans wanted to ask 2 things:

1. wow, that pork looks perfectly cooked. did you precook/cool stuffing before hand?
2. nice patina on the knife :)

The stuffing I made out of some leftover bacon cheddar corn bread I had from a special the night before, with some wild rice, cranberries, celery onion, chicken stock, the usual, and yes, the stuffing was cooked and cooled before stuffing. That patina is about a years worth of slicing on the line. It's increadibly stable. I could probably leave the knife dirty and wet over night and not see a spec of rust. Not that I would ever do such a thing. I served it with a little browned swiss on top of the slices and a cranberry demi glace.

Lucretia
01-22-2012, 11:58 PM
Power was out the last few days (ice storm that the forecasters COMPLETELY missed) so was figuring out how to use what was in the fridge. Took a leftover top loin roast, sliced it up, and made a sauce out of campari tomatoes, garlic, oregano, balsamic vinnegar, olive oil, worchestershire, and s&p. Washed up some salad, more O&V for dressing, a bottle of wine, and we had a pretty good candlelight dinner.

http://i599.photobucket.com/albums/tt79/lucretia_02/StormFood1.jpg

PierreRodrigue
01-23-2012, 12:01 AM
Looks good! If the power went out here, we would wake up popsicles!

Lucretia
01-23-2012, 12:08 AM
We were lucky--after the ice storm it was pretty much above freezing. There was about 1/2 inch of ice over several inches of snow, so we were able to break off hunks of ice, put it in bags, and pack it into the refrigerator. Natural gas fireplace & stove, so we could cook and stay plenty warm. The worst part is the septic system relies on a sump pump, so you have to treat in gently during a power outage or face DIRE consequences! So while we had plenty of hot water from the gas water heater, we couldn't shower for fear of backing up the sewage into the house. :(

stereo.pete
01-26-2012, 01:48 AM
I decided to try something different, and that something was Bread and Garlic Soup from Ferran's new cookbook. Although not the most beautiful dish, it did hold down in the flavor category.

http://img338.imageshack.us/img338/4659/bagsoup.jpg (http://imageshack.us/photo/my-images/338/bagsoup.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

http://img853.imageshack.us/img853/8243/bagrecipe.jpg
By chicagopete (http://profile.imageshack.us/user/chicagopete) at 2012-01-25

ptolemy
01-27-2012, 06:38 AM
I rather eat the ugliest, yet tastiest dish rather than prettiest and cardboard tasting one.

DwarvenChef
01-27-2012, 07:18 PM
I rather eat the ugliest, yet tastiest dish rather than prettiest and cardboard tasting one.

I'm with ya there, I like to see what the high end is doing but have no interest in eating it. I'm just as happy to eat up cafe grub that is made with care and good ingredients.

Andrew H
01-27-2012, 07:39 PM
I rather eat the ugliest, yet tastiest dish rather than prettiest and cardboard tasting one.

I agree, but let's not engage in the tyranny of the or. :viking:

SpikeC
01-27-2012, 08:23 PM
I'm working on a chicken ballottine(aka KKF chicken) tonight with a little different twist than my previous ones. This is a take on Chicken Ballottine Churnonsky, from Raymond Oliver's "La Cuisine". The stuffing is a boneless chix breast half double cleaver minced with some ham and parmesan, with prosciutto and black truffles. The Oregon truffles are in season right now, don't 'cha know. The ballottine is nestled on a bed of sliced potatoes and lacinto kale with dry white wine. It is now in the oven with a covering of parchment for the first 1/2 hour at 425º f

https://lh6.googleusercontent.com/-rcCt6PiFgTM/TyM_5JZOVXI/AAAAAAAAAaQ/iJCpjyutIpM/s640/IMG_2646.JPG.

apicius9
01-27-2012, 08:52 PM
How stupid can one person be? - I am trying to lose weight and still opened this thread :doublebanghead:. Now I am sitting here salivating... And I ordered 3 cook books in the past 2 days. Losing weight is expensive.

Stefan

SpikeC
01-27-2012, 10:43 PM
The truffles really disappeared into chicken, leaving a subtle impression. I thought the forcemeat* stuffing worked quite well!

* fancy French term

Jim
01-27-2012, 11:22 PM
That is a chubby chappy! Looks great Spike.

SpikeC
01-27-2012, 11:25 PM
Thanks Jim! I thought it tasted pretty good. The potatoes and kale under the chicken came out yummy!

4018

Kyle
01-30-2012, 02:11 PM
This was dinner last night. Tri-tip and chicken on the Big Green Egg using lump and oak with mashed potatos and charro beans on the side. Nothing fancy, but it hit the spot.

http://img220.imageshack.us/img220/6053/photoluc.jpg

Jim
01-30-2012, 04:31 PM
A nice looking plate Kyle, any leftovers? :hungry:

Johnny.B.Good
01-30-2012, 04:59 PM
Kyle's solution to not being able to decide between beef and chicken - both.

Kyle
01-30-2012, 05:42 PM
Kyle's solution to not being able to decide between beef and chicken - both.

Well, I was actually feeding about 10 people, and I knew that just a single tri-tip or chicken wouldn't cut it, so I cooked one of each. :hungry:

SpikeC
01-30-2012, 06:31 PM
Looks fantastic, and coming off of a BGE I'm sure it tasted just as good as it looks!

Eamon Burke
01-30-2012, 07:25 PM
Hey, look it's almost all the Texas food groups! Beef, Chicken, potatoes, beans and beer! You forgot pickles.

ColinCB
01-31-2012, 03:33 AM
Hey, look it's almost all the Texas food groups! Beef, Chicken, potatoes, beans and beer! You forgot pickles.



FRIED pickles.

SpikeC
01-31-2012, 10:29 PM
OK, this is definitely NOT fancy, butt I mixed ground beef with ground dark meat turkey and some bits of browned off bacon and made a burger, mayo on the skinny buns, napa cabbage, pineapple and catsup. Tasty!

stereo.pete
02-03-2012, 12:52 PM
OK, this is definitely NOT fancy, butt I mixed ground beef with ground dark meat turkey and some bits of browned off bacon and made a burger, mayo on the skinny buns, napa cabbage, pineapple and catsup. Tasty!

Spike, you know you can't sit here and tease us with text and no pics.

Jim
02-03-2012, 04:51 PM
How bad could it have been? It had bacon in it!

Still-edo
02-03-2012, 05:43 PM
https://lh4.googleusercontent.com/-O2DC6M0mIpk/TyxUp0Bs4KI/AAAAAAAAACs/lAeRDR81T_k/s512/324761_10150743223128906_522753905_12103117_173981 2366_o.jpg

Staging some finger food for the Superbowl.

K-Fed
02-04-2012, 12:11 AM
Spinach, artichoke, roasted red pepper, gorgonzola stuffed flank steak, with asparagus, roasted shallot mashed potatoes, chardonay gorgonzola cream, and red wine demi glace.

http://i98.photobucket.com/albums/l267/LetsKillKevy/IMG_0045.jpg

mr drinky
02-04-2012, 12:35 AM
Seriously. Holy Shh!t. Nice work.

k.

bieniek
02-04-2012, 08:50 AM
http://i107.photobucket.com/albums/m310/carl00s/IMG_2069.jpg

http://i107.photobucket.com/albums/m310/carl00s/IMG_2080.jpg

stereo.pete
02-04-2012, 10:16 AM
Awesome, I love the look of those two dishes.

stereo.pete
02-06-2012, 10:23 PM
http://img14.imageshack.us/img14/7558/16328172.jpg
By chicagopete (http://profile.imageshack.us/user/chicagopete) at 2012-02-06

Before you ask, no they are not from scratch. Just posting a delicious dish I whipped up the other night.

stereo.pete
02-06-2012, 10:26 PM
I made a chicken and beef curry tonight with and it turned out pretty solid. It still needs some fine tuning but I am getting closer every time I make it.

Here's the knife I used to make it. This is one of the first ******** Addicts and one of a handful that were customized by Dave. I just wanted to add that Dave did some amazing work on this knife and I know it was a real bear to work with. Thanks again Dave!
http://img43.imageshack.us/img43/4391/pepperyknife.jpg
By chicagopete (http://profile.imageshack.us/user/chicagopete) at 2012-02-06

Here's the finished dish over a bed of rice noodles and topped with a fried egg and a drizzle of chili oil.
http://img717.imageshack.us/img717/9697/cbcurry.jpg
By chicagopete (http://profile.imageshack.us/user/chicagopete) at 2012-02-06

K-Fed
02-07-2012, 12:14 AM
I love this one... looks like somthing I could eat for breakfast on a daily basis. Love the chili oil aswell. Use it often at work to accent dishes.

Johnny.B.Good
02-07-2012, 12:16 AM
http://i107.photobucket.com/albums/m310/carl00s/IMG_2069.jpg

http://i107.photobucket.com/albums/m310/carl00s/IMG_2080.jpg

I need to know more about the fruit dessert pictured here...

bieniek
02-07-2012, 01:32 PM
Blackberries, blueberries, raspberries.

Almost hidden there on the bottom is cake made with eggs, flour, milk, molasses dark sugar and demerara 50/50, melted butter and roasted pumpkin seeds.

cream is cheese-vanilla.

Coulis is blackcurrant

The sorbet is elderberry flour cider and yoghurt.

This is not the best shot for the sorbet... It was made with iphone and by my cooworker.

Lucretia
02-07-2012, 02:34 PM
Wow! That sounds like a little bit of heaven. A perfect end to a meal.

Johnny.B.Good
02-07-2012, 02:43 PM
Thanks for the details. That looks incredible. What did you "dust" the plate with?

Eamon Burke
02-07-2012, 05:20 PM
Normally what I put out at work looks like a pile of food dumped into a bucket.

At my previous job, every 10 minutes was about tackling something that looks like what's in my avatar(my wife's favorite roll). *Today, we had everything prepped to the nines, and and did a plated(well..put them on a several platters and set up plates) lunch. *The recipe was crap, something pulled from some blogger lady, but after service, I was so pumped that we were making food on REAL PLATES without looking like this:
:theline:

...that I actually plated the lady's meal. *Gasp!*

https://lh4.googleusercontent.com/-StKIwnIz3GY/TzGOPd2lyrI/AAAAAAAAAio/qWt5X4xwbwg/s640/2012-02-07%252013.45.34.jpg


So I guess it's not Fine, Fancy, or Just Plain Good. *But my day was certainly better than normal! *I feel like the disgruntled line cooks on Kitchen Nightmares at the end of the episode.

bieniek
02-08-2012, 10:24 AM
ooooops, sorry. the green powder is verbena leaves powder

Lucretia
02-08-2012, 07:30 PM
Had a first hint of spring this weekend. The crocuses have started blooming and the witch hazel is going full bore, so we went out to do a little yard work and enjoy the sun. Mixed up a little chicken salad first, though. Just simple chicken, mayonnaise, salt, pepper, dried cranberries, walnuts, and scallions. So we came in from a perfect preview of spring to chicken salad, a bottle of Mumm brut rose, and followed it up with a piece of (almost) flourless chocolate cake. Then a nap. Great way to spend the weekend.

http://i599.photobucket.com/albums/tt79/lucretia_02/ChixSalad.jpg http://i599.photobucket.com/albums/tt79/lucretia_02/ChocolateCake.jpg

Andrew H
02-08-2012, 08:12 PM
Had a first hint of spring this weekend. The crocuses have started blooming and the witch hazel is going full bore, so we went out to do a little yard work and enjoy the sun. Mixed up a little chicken salad first, though. Just simple chicken, mayonnaise, salt, pepper, dried cranberries, walnuts, and scallions. So we came in from a perfect preview of spring to chicken salad, a bottle of Mumm brut rose, and followed it up with a piece of (almost) flourless chocolate cake. Then a nap. Great way to spend the weekend.

http://i599.photobucket.com/albums/tt79/lucretia_02/ChixSalad.jpg http://i599.photobucket.com/albums/tt79/lucretia_02/ChocolateCake.jpg

That cake looks great. What is that on the bottom? A creme angalise perhaps?

mr drinky
02-08-2012, 10:36 PM
http://i107.photobucket.com/albums/m310/carl00s/IMG_2069.jpg

http://i107.photobucket.com/albums/m310/carl00s/IMG_2080.jpg

Wow. I love those dishes. I need to go back to Oslo.

k.

Lucretia
02-09-2012, 04:47 PM
That cake looks great. What is that on the bottom? A creme angalise perhaps?

Creme anglaise would have been great. It was going to be whipped cream, but we were whipped ourselves after the first major yard work day of the year, so it was just a puddle of whipping cream.

One of the easiest cakes in the world to make--hubby made this one--melt 10 oz chopped semi or bittersweet chocolate with 1 cup unsalted butter. Beat together 5 eggs and 1 1/4 c sugar until thick. Sift together 5 Tbsp flour, 1 1/2 tsp baking powder, pinch of salt. Fold the sifted ingredients into the eggs & sugar, then fold in the melted chocolate and a couple good glugs (an important unit of measurement!) of your favorite liquer. Chambord or Grand Marnier work really well. Pour into a 10" buttered/floured springform (use a piece of waxed or parchment paper on the bottom, too--this likes to stick) and bake at 325 degrees F for 20 minutes. Cover with foil and bake about 30 minutes more, until tester comes out with moist crumbs. Let cool in pan on rack (it will fall--it's supposed to), top with powdered sugar. Serve with whipped cream, fresh fruit, creme anglaise, etc.

bieniek
02-16-2012, 05:50 AM
Chilli night
http://i107.photobucket.com/albums/m310/carl00s/100_3117.jpg
http://i107.photobucket.com/albums/m310/carl00s/100_3121.jpg
beef meatballs with chili and rosemary

http://i107.photobucket.com/albums/m310/carl00s/100_3123.jpg
deeo fried pots with spicy marinade

http://i107.photobucket.com/albums/m310/carl00s/100_3122.jpg
pepper salad with sweet chili sauce

http://i107.photobucket.com/albums/m310/carl00s/100_3118.jpg
http://i107.photobucket.com/albums/m310/carl00s/100_3119.jpg
chilli soya bacon

http://i107.photobucket.com/albums/m310/carl00s/100_3120.jpg
deep fried garlic

http://i107.photobucket.com/albums/m310/carl00s/100_3124.jpg
one of my favourites if it comes to fruits. Chili salad with honey

http://i107.photobucket.com/albums/m310/carl00s/100_3129.jpg
here plated with irish cream ice

this was made few weeks ago when friend visited us. Always reason to eat something different :)

This is chicken for four with roasted spuds, was served tranche with root veg puree, sliced leek and chicken gravy on a tray. dinner for-four.

Heres the dessert from that day - my daughters one year

Sponge cake with chocolate mousse and blackcurrant filling, soaked in lime juice, covered in black choco ganache

http://i107.photobucket.com/albums/m310/carl00s/100_3462.jpg
http://i107.photobucket.com/albums/m310/carl00s/100_3459.jpg

And a humble carrot cake we make almost every week - that would later get stuffed with butter-cheese cream.
http://i107.photobucket.com/albums/m310/carl00s/100_3247.jpg

Lucretia
02-16-2012, 11:54 AM
The amazing thing is that it sounds even better than it looks. Beautiful photos!

Johnny.B.Good
02-16-2012, 01:08 PM
That all looks incredible Bieniek.

ejd53
02-21-2012, 08:48 PM
4803

Just some challah, the one on the right has raisins. Sorry about the phone camera quality.

ColinCB
02-25-2012, 10:49 PM
First attempt at gnocchi!

http://i.imgur.com/LUP3Y.jpg

SpikeC
02-25-2012, 10:55 PM
Simple and elegant.

The Edge
02-25-2012, 11:09 PM
I just ate, and that still makes me hungry. Nice job, and beautiful pictures!

ColinCB
02-25-2012, 11:24 PM
Thanks!

I cut them in 1/2" diameter rounds, but since the sauce was light, I should have rolled them thinner. Oh well.

Kyle
02-26-2012, 12:13 AM
That looks delicious. I love a good bowl of gnocchi, but I have to drive to LA to get it and the one time I attempted to make it it was a disaster.

Peco
02-26-2012, 02:45 AM
First attempt at gnocchi!

http://i.imgur.com/LUP3Y.jpg

Nice job Colin :D

sachem allison
02-26-2012, 02:54 AM
First attempt at gnocchi!

http://i.imgur.com/LUP3Y.jpg

as it should be!

Johnny.B.Good
02-26-2012, 02:58 AM
I just ate, and that still makes me hungry.

+1

I just got home from a nice dinner out, and I could eat that whole bowl!

ColinCB
02-26-2012, 04:30 AM
Thanks for the compliments guys.

Side note: they're potato gnocchi.

They're surprisingly pretty light. I expected to make little bricks, but they seemed to have come out better than I thought. I think running the potato through a fine mesh sieve instead of a ricer/mill really helped make them light with a nice texture.

Eamon Burke
02-26-2012, 11:29 PM
I got a cheap BBQ pit with the new digs, and cleaned it up. I know it's mostly intended for straight up grilling, but this is Texas! It's BBQ time!

I've never---EVER---made BBQ all by myself before. Sure, I've grilled a billion things, and finished them with the lid closed sometimes...But never the low-and-slow real deal. I looked it up, and found a texas bbq forum, and asked for books on the topic. What I got sounded a lot like here: sure there are books, but they aren't great, most are crap, and this forum is where the real info is. Sounds like sharpening. So I took my own advice, had some balls about it, picked up a few pointers, and used my head. I tapped into my inner Texan and just acted.

https://lh6.googleusercontent.com/-JYP8WHFiN8I/T0mx8zOdGEI/AAAAAAAAAls/zpy3yWBYOLY/s640/2012-02-25%252020.08.36.jpg
This was $30 in beef ribs from the meat market(very hard to find for some reason), rubbed with my special seasonings, with indirect heat, held at 200-225 for 6 1/2 hours with occasional mesquite chips for smoke.

Turned out fantastic!
https://lh6.googleusercontent.com/-B3BVTVutpz4/T0r1H2Ys-tI/AAAAAAAAAnQ/LcO8qaDTmO4/s720/DSC_0594.jpg

And a blurry pic of the spread:
https://lh4.googleusercontent.com/-4EIlbWecohM/T0r0nl-rYiI/AAAAAAAAAl8/f3AV5To0-aU/s1024/DSC_0582.jpg
Put the kids to bed, and it was just me, my wife, Yukon Gold mash, homemade sauerkraut, Guinness, my special BBQ sauce, and 9.25 pounds of beef and bones. :hungry:

Jim
02-26-2012, 11:44 PM
Well done Eamon! Looks like some good eats.

I have my first batch of sauerkraut working right now, any tips?

WildBoar
02-26-2012, 11:55 PM
Oh man, that looks great! Rarely see beef ribs in my neck of the woods, which is sad because they are really good. I'm going to have trouble sleeping after looking at those pics.

Eamon Burke
02-26-2012, 11:55 PM
Thanks! It was a good dinner, and even a good lunch today.

As for the kraut, if you like it tart, don't put it in the fridge soon. Let it take it's time. My wife added some of the brine from Bubbie's Sauerkraut(it's all natural), and that jar tasted a lot better...kinds acts like a starter. Don't fear the white surface mold. It's totally cool.

hax9215
02-27-2012, 01:34 AM
Nice rack! :spiteful:

If I may make a couple of suggestions....

Soak the chips overnight, and place a metal cup with water inside your makeshift smoker to keep the humidity high[ you measure the dry-out factor by how far the meat shrinks up the bones. You will have to experiment with placement, too much steam will quench your fire. it is tough to smoke without a separate firebox, but not impossible. Next time call me and I will bring the dutch oven cornpone bread. Of course, we all know what excels at cutting those ribs for table service! :doublethumbsup:

Hax the Cook CLEAVERS RULE!!! :D

sachem allison
02-27-2012, 01:56 AM
hot damn!

Kyle
02-27-2012, 03:34 AM
Those are great lookin dino bones! I do LOTS of BBQ but rarely do beef ribs because you can't find good ones round here.

dragonlord
02-27-2012, 06:58 PM
http://i161.photobucket.com/albums/t219/dragonlord66/f38f5030.jpg

bieniek
02-28-2012, 01:19 AM
Gnocchi looks very appealing, though I like them more with butter, peas and tarragon, dont like boiled tomato... but I can imagine that flavour when "mamma mia" just picked "pommodoro" from the garden and cooked it :)

The BBQ action is great in the wintertime, cool spot for one also and great result.

The last photo is funny, I just ate similar for dinner yesterday, just with soured cabbage inste3ad veggies, and "pork milanese". And a Breville there :) Cool

dragonlord
02-28-2012, 03:03 AM
:biggrin: thanks, it's not as pretty as anything else in this thread, but it was the first time I ever broke down a chicken rather than buying breast fillets

dragonlord
02-28-2012, 03:06 AM
Oohh I'll have to try that pork milanese

Kyle
02-29-2012, 01:55 AM
Picked up some choice ribeyes on sale today. Grilled the steaks on the Big Green Egg and had a baked potato and broccoli on the side. Went a bit crazy with the cilantro lime butter on top. It hit the spot. :thebbq:

http://s14.postimage.org/tj7av0us1/photo_1.jpg
http://s14.postimage.org/jcypc1adt/photo.jpg

stereo.pete
02-29-2012, 11:09 AM
Those steaks are cooked beautifully, well done.

Lucretia
02-29-2012, 11:50 AM
Steak looks "pick it up with your bare hands and gnaw on it" perfect!

stereo.pete
02-29-2012, 12:19 PM
I made this lamb burger "gyro style" (tomatoes, onions and tzatziki sauce) with baked french fries and old bay seasoning.



http://img3.imageshack.us/img3/8672/lambburger.jpg (http://imageshack.us/photo/my-images/3/lambburger.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

Lucretia
02-29-2012, 01:01 PM
Can't have too many burgers! Lamb burger sounds great.

Ground round with bleu cheese, sweet onion, spinach, & tomato on home-made multigrain roll with chipotle baked beans. And beer, of course.


http://i599.photobucket.com/albums/tt79/lucretia_02/burger.jpg

stereo.pete
02-29-2012, 01:09 PM
Can't have too many burgers! Lamb burger sounds great.

Ground round with bleu cheese, sweet onion, spinach, & tomato on home-made multigrain roll with chipotle baked beans. And beer, of course.



Alas, you have one upped me!

Lucretia
02-29-2012, 01:17 PM
Alas, you have one upped me!

Only because of the beer. :)

Peco
02-29-2012, 02:03 PM
I made this lamb burger "gyro style" (tomatoes, onions and tzatziki sauce) with baked french fries and old bay seasoning.



http://img3.imageshack.us/img3/8672/lambburger.jpg (http://imageshack.us/photo/my-images/3/lambburger.jpg/)



Uploaded with ImageShack.us (http://imageshack.us)

Yummi :)

K-Fed
02-29-2012, 10:39 PM
Dinner tonight. http://i98.photobucket.com/albums/l267/LetsKillKevy/IMG_0057.jpg

Grilled mesquite marinated pork loin with grilled apple burgandy bbq, and grilled sweet potato, zucchini, and onion. ~Kev~

heirkb
02-29-2012, 10:44 PM
Can't have too many burgers! Lamb burger sounds great.

Ground round with bleu cheese, sweet onion, spinach, & tomato on home-made multigrain roll with chipotle baked beans. And beer, of course.

Try slow roasting (or even quickly broiling) the tomatoes. They work so well in a burger...and everything else, I guess :)

stereo.pete
02-29-2012, 10:48 PM
Tonight for dinner my wife was in the mood for something a little bit lighter. Here we have spring salad with grilled chicken breast, champagne mustard vinaigrette and parmesan frico.

http://img13.imageshack.us/img13/4457/chixsalad.jpg (http://imageshack.us/photo/my-images/13/chixsalad.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

sel1k1
03-06-2012, 09:44 PM
I should not be looking at this thread when I'm hungry. Great pic, Stereo. Noms.

Johnny.B.Good
03-07-2012, 02:56 PM
That does look good Pete...nice presentation and photo.

stereo.pete
03-07-2012, 09:59 PM
That does look good Pete...nice presentation and photo.

I meant to thank you before, but for some reason it slipped your mind. I've switched to using your baked french fry recipe from the "perfect fries" thread, and I must say that it is quite an improvement. Thank you!

Johnny.B.Good
03-07-2012, 10:39 PM
I meant to thank you before, but for some reason it slipped your mind. I've switched to using your baked french fry recipe from the "perfect fries" thread, and I must say that it is quite an improvement. Thank you!

You're welcome Pete, though it's actually my father's technique (can't really call it a recipe as there's so little to it). The thought of making the real deal in a big batch of oil seldom appeals since the baked version is so simple and good. Funny thing is I had dinner with him a few weeks ago (he's a great cook) and described your trip to Next for the El Bulli event. It came up when he mentioned that a friend of his took a picture of his plate during a fancy dinner somewhere for a blog or something. I'll have to try to make parmesan frico (had to Google it after seeing your photos).

stereo.pete
03-07-2012, 10:53 PM
Parmesan Frico's are really easy as long as you have a silicon baking mat. Set the oven to 375, grate the parmesan using the large holes of your grater and spread thinly in the shape you want, add some fresh ground pepper and watch it closely. They are easy to burn and if you remove it from the oven to early they end up greasy and soggy.

K-Fed
03-08-2012, 10:22 PM
Pan seared salmon with roasted beet, apple, lentil salad and roasted asparagus.

~Kev~

http://i98.photobucket.com/albums/l267/LetsKillKevy/IMG_0063.jpg

Peco
03-11-2012, 05:06 AM
Looking good, nice colors and tasted great I bet ;)

Peco
03-11-2012, 05:06 AM
Tonight for dinner my wife was in the mood for something a little bit lighter. Here we have spring salad with grilled chicken breast, champagne mustard vinaigrette and parmesan frico.

http://img13.imageshack.us/img13/4457/chixsalad.jpg (http://imageshack.us/photo/my-images/13/chixsalad.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

Yummi :D

sw2geeks
03-11-2012, 10:49 AM
Tonight for dinner my wife was in the mood for something a little bit lighter. Here we have spring salad with grilled chicken breast, champagne mustard vinaigrette and parmesan frico.

http://img13.imageshack.us/img13/4457/chixsalad.jpg (http://imageshack.us/photo/my-images/13/chixsalad.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

That does look yummy!

bieniek
03-11-2012, 03:50 PM
My firstiest attempt to prepp sushi. Preparing sea bass was totally good feeling:), its just so good fish!

http://i107.photobucket.com/albums/m310/carl00s/100_3291.jpg
http://i107.photobucket.com/albums/m310/carl00s/100_3306.jpg
http://i107.photobucket.com/albums/m310/carl00s/100_3307.jpg
http://i107.photobucket.com/albums/m310/carl00s/100_3279.jpg

Fish is fried, yes. My 12 months daughter was eating also

http://i107.photobucket.com/albums/m310/carl00s/100_3319.jpg

stereo.pete
03-12-2012, 01:22 AM
That first picture of the sushi roll in the natural light is amazing, well done!

Talal
03-12-2012, 11:32 AM
Hello All,

Just thought id share a classic dinner i made recently.

Morrocan style "Ras el Hanout" Roast Chicken. Picked up a beautiful local naturally raised bird. I slathered it in yoghurt based marinade that contained my fresh ground spice mix, garlic and lemon juice. Stuffed the innards with a dice up blood orange & lemon , thyme and rosemary.On the side we have, duck fat roasted potatoes in thyme n cubeb pepper and sauteed beets and carrots.


all sprinkled with a dash of truffle salt :)

Pardon the messy plating the wife was eager to consume! :)

http://i20.photobucket.com/albums/b224/munky420/IMGP5850.jpg

http://i20.photobucket.com/albums/b224/munky420/IMGP5849.jpg

http://i20.photobucket.com/albums/b224/munky420/IMGP5858.jpg

Peco
03-12-2012, 11:39 AM
Looking good :D

stereo.pete
03-12-2012, 01:24 PM
Hmm, carrots and beets, I will have to try that combination, thanks for sharing!

Lucretia
03-12-2012, 06:41 PM
Looks and sounds fabulous!


Hmm, carrots and beets, I will have to try that combination, thanks for sharing!

Leeks also go really well in combination with carrots & beets.

bieniek
03-12-2012, 08:02 PM
duck fat roasted potatoes



Beautiful

Jim
03-12-2012, 10:04 PM
Hello All,

Just thought id share a classic dinner i made recently.

Morrocan style "Ras el Hanout" Roast Chicken. Picked up a beautiful local naturally raised bird. I slathered it in yoghurt based marinade that contained my fresh ground spice mix, garlic and lemon juice. Stuffed the innards with a dice up blood orange & lemon , thyme and rosemary.On the side we have, duck fat roasted potatoes in thyme n cubeb pepper and sauteed beets and carrots.


all sprinkled with a dash of truffle salt :)

Pardon the messy plating the wife was eager to consume! :)

http://i20.photobucket.com/albums/b224/munky420/IMGP5850.jpg

http://i20.photobucket.com/albums/b224/munky420/IMGP5849.jpg

http://i20.photobucket.com/albums/b224/munky420/IMGP5858.jpg
Welcome to the KKF Talal :hungry:

apicius9
03-13-2012, 01:05 AM
Oohh, that looks good. I still have some duck fat in the fridge but that may not go well with my intentions to lose weight... We'll see. Truffle oil is easier, truffles are fungi, like mushrooms, and mushrooms are healthy :)

Stefan

stereo.pete
03-13-2012, 10:50 AM
Oohh, that looks good. I still have some duck fat in the fridge but that may not go well with my intentions to lose weight... We'll see. Truffle oil is easier, truffles are fungi, like mushrooms, and mushrooms are healthy :)

Stefan

I love the logic, I find myself doing the same thing sometimes and then I'm like, wait really lol. :rofl2:

stereo.pete
03-14-2012, 11:16 AM
http://img190.imageshack.us/img190/7117/fileti.jpg (http://imageshack.us/photo/my-images/190/fileti.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

Last summer Salty taught me how to break down a tenderloin and so this spring I passed that knowledge to my wife yesterday. She broke down a tenderloin into filets for our dinner party last night. I made a simple salad with dijon vinaigrette and for the main course we had what is pictured above. Filet cooked perfectly, Thomas Keller mashed potatoes, saute'd carrots and beets and green beans with a warm mustard dressing. Thanks to Talal for the carrot and beet idea, they turned out fantastic. Dinner was accompanied by a badass selection of beers. We had Lagunitas Wilco Tango Foxtrot, Founder's Double Trouble, Founder's All Day IPA and Bell's Two Hearted.

Regards,

Pete

Andrew H
03-14-2012, 11:30 AM
I don't think that steak could have been cooked better.

Talal
03-15-2012, 08:53 AM
http://img190.imageshack.us/img190/7117/fileti.jpg (http://imageshack.us/photo/my-images/190/fileti.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

Last summer Salty taught me how to break down a tenderloin and so this spring I passed that knowledge to my wife yesterday. She broke down a tenderloin into filets for our dinner party last night. I made a simple salad with dijon vinaigrette and for the main course we had what is pictured above. Filet cooked perfectly, Thomas Keller mashed potatoes, saute'd carrots and beets and green beans with a warm mustard dressing. Thanks to Talal for the carrot and beet idea, they turned out fantastic. Dinner was accompanied by a badass selection of beers. We had Lagunitas Wilco Tango Foxtrot, Founder's Double Trouble, Founder's All Day IPA and Bell's Two Hearted.

Regards,

Pete

Pete that looks absolutely stellar.. glad it was a hit!

Johnny.B.Good
03-16-2012, 03:53 PM
Last summer Salty taught me how to break down a tenderloin and so this spring I passed that knowledge to my wife yesterday. She broke down a tenderloin into filets for our dinner party last night. I made a simple salad with dijon vinaigrette and for the main course we had what is pictured above. Filet cooked perfectly, Thomas Keller mashed potatoes, saute'd carrots and beets and green beans with a warm mustard dressing. Thanks to Talal for the carrot and beet idea, they turned out fantastic. Dinner was accompanied by a badass selection of beers. We had Lagunitas Wilco Tango Foxtrot, Founder's Double Trouble, Founder's All Day IPA and Bell's Two Hearted.

That looks incredible Pete.

Where can I find the recipe for Keller's mashed potatoes? (I finally ordered the big three cookbooks from him, which should be on my doorstep this weekend.)

And those green beans look amazing. You may need to share how you did those too. ;)

Nice photo by the way.

stereo.pete
03-17-2012, 01:22 AM
Thomas Keller's mashed potatoes can be found in my favorite cook book of all time, Ad Hoc. http://www.amazon.com/Ad-Hoc-Home-Thomas-Keller/dp/1579653774/ref=sr_1_1?ie=UTF8&qid=1331958064&sr=8-1

The green beans were "big pot blanched" and then thrown in an ice bath to retain color. I whipped up a quick dijon mustard vinaigrette and tossed that with the green beans in a sauté pan to warm them back up. They turned out quite good, if I do say so myself.

Johnny.B.Good
03-17-2012, 01:36 AM
Thomas Keller's mashed potatoes can be found in my favorite cook book of all time, Ad Hoc. http://www.amazon.com/Ad-Hoc-Home-Thomas-Keller/dp/1579653774/ref=sr_1_1?ie=UTF8&qid=1331958064&sr=8-1

The green beans were "big pot blanched" and then thrown in an ice bath to retain color. I whipped up a quick dijon mustard vinaigrette and tossed that with the green beans in a sauté pan to warm them back up. They turned out quite good, if I do say so myself.

Thanks Pete.

"Ad Hoc" will be here tomorrow, and I think I can manage the beans. Maybe I'll give it a go on Sunday night.

sw2geeks
03-17-2012, 01:38 AM
Looking good Pete!

Jim
03-17-2012, 10:36 AM
Mouth watering!

Johnny.B.Good
03-17-2012, 12:00 PM
Pete,

I'm looking for a recipe for mustard vinaigrette. You probably just eyeball your ingredients from experience, but does this sound about right?

The Reluctant Gourmet's Basic Mustard Vinaigrette

Ingredients:
1 glove of garlic, smashed
2 tablespoons of balsamic vinegar
1 teaspoon Dijon mustard
5-6 tablespoons oil (vegetable, corn, canola, olive or some combination)
pinch of dried parsley
pinch of dried thyme
salt and freshly ground pepper to taste

bieniek
03-17-2012, 12:13 PM
pinch of dried parsley
pinch of dried thyme


:eek2:

pinch of what?!

stereo.pete
03-17-2012, 12:42 PM
Pete,

I'm looking for a recipe for mustard vinaigrette. You probably just eyeball your ingredients from experience, but does this sound about right?

The Reluctant Gourmet's Basic Mustard Vinaigrette

Ingredients:
1 glove of garlic, smashed
2 tablespoons of balsamic vinegar
1 teaspoon Dijon mustard
5-6 tablespoons oil (vegetable, corn, canola, olive or some combination)
pinch of dried parsley
pinch of dried thyme
salt and freshly ground pepper to taste

That's actually more complicated that what I make. I just throw in a spoonful of dijon mustard, red wine vinegar, smashed garlic or shallot depending on what kind of mood I'm in and then blast it with olive oil and salt and pepper. I always use Michael Ruhlman'd ratio of 1 part acid, 4 parts fat.

Johnny.B.Good
03-17-2012, 03:20 PM
Thanks Pete. I'll let you know how it how it turns out.

And I have Ratio sitting right here, just need to make time to read it!

K-Fed
03-17-2012, 09:54 PM
Snapper en papillote, potatoes dauphinoise, grilled asparagus with lemon zest and nutmeg. ~Kev~

http://i98.photobucket.com/albums/l267/LetsKillKevy/IMG_0075.jpg

The Edge
03-17-2012, 11:11 PM
Here's a Teriyaki Tri Tip with a fried rice with onions, bell peppers, cilantro, peanuts, and a chicken apple bacon sausage: (my picture taking skills aren't that great, the meat actually came out medium rare, though it doesn't look like it to me in the pics)

http://farm8.staticflickr.com/7037/6845396544_e1544978a5.jpg (http://www.flickr.com/photos/30658974@N03/6845396544/)

http://farm8.staticflickr.com/7066/6845396500_60c2a215e8.jpg (http://www.flickr.com/photos/30658974@N03/6845396500/)

BTW K, that looks amazing!

ColinCB
03-18-2012, 03:34 AM
taco night! carnitas as the main protein!

http://i.imgur.com/FPb1O.jpg

Crothcipt
03-18-2012, 03:43 AM
nice subtl knife placement.:yeahthat::coolsign::woot::wow:

Lucretia
03-18-2012, 09:22 AM
It's 5 o'clock in the morning and now I've got the urge for tacos. Wonder how they'd go over for breakfast?

bieniek
03-18-2012, 10:15 AM
Yesterday me and missus had romantic dinner at home, I had two weeks of heavy hours so At the end of it I thought I owe her

http://i107.photobucket.com/albums/m310/carl00s/100_3548.jpg

http://i107.photobucket.com/albums/m310/carl00s/100_3550.jpg

Simplicity is the key. Its a shame It took me so long to understand

http://i107.photobucket.com/albums/m310/carl00s/100_3562.jpg

I felt adventourous so I paired bream with Soave Classico. It astually played together well

Peco
03-18-2012, 03:21 PM
Looking good Colin :D

B, I know the term KISS, but that's to simple for my taste ....

stereo.pete
03-18-2012, 03:55 PM
Great pics @ everyone, keep sharing, I'm loving it.

TamanegiKin
03-19-2012, 01:18 AM
Had some extra steak at work, decided to bring some home and do some simple fajitas for the fam.
started it with Grilled Achiote marinated Hangar steak.http://i1177.photobucket.com/albums/x350/tamanegikin/IMAG0328.jpg
Then got my Mojo workin' with a mojo de ajo.http://i1177.photobucket.com/albums/x350/tamanegikin/IMAG0326.jpg
Some Cilantro to puree for my Arros verde.
http://i1177.photobucket.com/albums/x350/tamanegikin/IMAG0327.jpg
The mise.
http://i1177.photobucket.com/albums/x350/tamanegikin/IMAG0330.jpg
Veggie plate for my fiancee, no onion for mom in law and the reg for me.
http://i1177.photobucket.com/albums/x350/tamanegikin/IMAG0332.jpg

stereo.pete
03-19-2012, 09:25 AM
TamanegiKin, that looks very tasty. Quick question for you, what type of Gyuto is that?

sw2geeks
03-19-2012, 09:42 AM
Wow, that looks good. I love it when leftovers are transformed into something as good as or better than the original meal! Made corned beef hash yesterday from leftovers and it turned better than the original meal.

TamanegiKin
03-19-2012, 02:54 PM
TamanegiKin, that looks very tasty. Quick question for you, what type of Gyuto is that?

Thanks and the Gyuto is the Gesshin Hide hon kasumi Gyuto.

stereo.pete
03-19-2012, 02:56 PM
Thanks and the Gyuto is the Gesshin Hide hon kasumi Gyuto.

I love the profile of that blade, you have great taste!

dragonlord
03-19-2012, 07:29 PM
http://i161.photobucket.com/albums/t219/dragonlord66/cf141026.jpg

Did a chicken stir fry for the family after sharpening my new knife for the first time

Sorry about the mess round the wok, I got a bit vigorous with the stirring

TamanegiKin
03-19-2012, 07:57 PM
I love the profile of that blade, you have great taste!

Thanks! I'm grateful to have it, definitely the most unique piece in my kit so far.

Jim
03-23-2012, 09:20 PM
My bride left me home alone to fend for myself-
Its been rough going.

http://badgerandblade.com/gallery/displayimage.php?imageid=34355 (http://badgerandblade.com/gallery/showimage.php?i=34355)

Eamon Burke
03-23-2012, 10:37 PM
Man, Jim, that sucks! I'll come keep you company. :hungry:

Tatletz
03-24-2012, 01:51 AM
Late lunch and early dinner sort of meal with the family :)


http://i1169.photobucket.com/albums/r501/Tatletz/MyPaella.jpg


PS. Entirely done by me!

sw2geeks
03-24-2012, 02:14 AM
My bride left me home alone to fend for myself-
Its been rough going.

http://badgerandblade.com/gallery/displayimage.php?imageid=34355 (http://badgerandblade.com/gallery/showimage.php?i=34355)

Alone time can be good for the relationship!

apicius9
03-24-2012, 02:18 AM
My bride left me home alone to fend for myself-
Its been rough going.


Looks great, too many veggies though (the green stuff in the butter...). :)

Stefan

VoodooMajik
03-24-2012, 02:54 AM
http://a4.sphotos.ak.fbcdn.net/hphotos-ak-prn1/522975_344828982235352_100001247603807_1035868_130 0740798_n.jpg
http://a6.sphotos.ak.fbcdn.net/hphotos-ak-ash3/559634_344829002235350_100001247603807_1035869_181 7882745_n.jpg

Forgot to take a picture of the finished product tonight.

I've got Onion, Garlic, Thyme, Red wine, Lemon, water, s&p to cook the short ribs before Giving them a quick sear.

Gnocci Sauteed with Shallot, garlic, thyme. Deglaze with white. finished w butter and Parm.

Simple Crusty White bread and homemade Caesar.

Threw dinner together out what I had left around basically.


reduced the liquid for the ribs. Cubed the left overs with some potato. Browned up the bone, Caramelized some onion. Threw it all together. There's my lunch.

Lazy night, but it was still really good.

Shinob1
03-25-2012, 07:16 PM
Tried my hand at a pork tenderloin. http://i.imgur.com/sn8sb.jpg?1

MadMel
03-31-2012, 03:45 AM
http://www.facebook.com/photo.php?fbid=10150755680927340&set=a.426844867339.203841.837092339&type=3&theaterhttp://www.facebook.com/photo.php?fbid=10150755766862340&set=a.426844867339.203841.837092339&type=3&theaterhttp://www.facebook.com/photo.php?fbid=10150755767412340&set=a.426844867339.203841.837092339&type=3&theaterhttp://www.facebook.com/photo.php?fbid=10150755770172340&set=a.426844867339.203841.837092339&type=3&theaterhttp://www.facebook.com/photo.php?fbid=10150755770632340&set=a.426844867339.203841.837092339&type=3&theaterhttp://www.facebook.com/photo.php?fbid=10150755962967340&set=a.426844867339.203841.837092339&type=3&theater

Lamb shoulder. In the oven now :)

Crothcipt
03-31-2012, 04:02 AM
pics didn't post mad

MadMel
03-31-2012, 06:34 AM
Ah damn.. I'll put links then..

http://www.facebook.com/photo.php?fbid=10150755680927340&set=a.426844867339.203841.837092339&type=3&theaterhttp://www.facebook.com/photo.php?fbid=10150755766862340&set=a.426844867339.203841.837092339&type=3&theater
http://www.facebook.com/photo.php?fbid=10150755767412340&set=a.426844867339.203841.837092339&type=3&theater
http://www.facebook.com/photo.php?fbid=10150755770172340&set=a.426844867339.203841.837092339&type=3&theater
http://www.facebook.com/photo.php?fbid=10150755770632340&set=a.426844867339.203841.837092339&type=3&theater
http://www.facebook.com/photo.php?fbid=10150755962967340&set=a.426844867339.203841.837092339&type=3&theater

It's coming out in 30 mins!!

stereo.pete
03-31-2012, 09:48 AM
Looks quite impressive Melvin.

rahimlee54
04-01-2012, 08:25 PM
We like bread, honey pecan butter to go with it. This is a bowl I got from a local potter here in Seagrove NC.

https://lh3.googleusercontent.com/-mc6-CU7oKGE/T3ixIV4kYkI/AAAAAAAAAXU/joWPVzl8ZUU/s1068/IMG_20120401_154741.jpg

agp
04-03-2012, 09:48 AM
I've been fascinated with these bowls lately, they're great!
http://i188.photobucket.com/albums/z5/AmazingGracePlayer/9bd2d960.jpg

stereo.pete
04-04-2012, 07:14 PM
agp, what are you making in that photo?

Eamon Burke
04-04-2012, 09:19 PM
Seriously that looks like it could be my new favorite food!!

agp
04-05-2012, 11:59 PM
It's my take on a bibimbap, which is a typical Korean dish. From the bottom up:

1. Lightly coat the earthen bowl with sesame oil, and heat it up in an oven. If you are impatient like it, just toss it on the stove and heat it up.

2. Garlic soy jus. Mix in finely chopped garlic and ginger in with soy sauce, dashi (or water, you can't taste the dashi anyway with all the other strong flavors), mirin, and sugar depending on how sweet you like it.

3. Long grain white rice. Short grain is only for making sushi.

4. Fresh salmon. I actually made this when I was at my parents' house in New Jersey, so the fish are more fresh than those found in Michigan.

5. Garnish. I used oregano but cilantro would work better.

The process goes like heat up the oil, dump on the rice, let the bottom sit and crust. While waiting, pile on the fish and garnish, then pour in the jus around the rice. Since there's hot oil on the bottom, the jus will splatter and steam the raw fish. When served, the person eating can put the raw fish on the side of the hot bowl to cook him/herself.

Keith Neal
04-08-2012, 02:04 PM
One of my all-time favorite foods.

http://i1132.photobucket.com/albums/m580/nealkeith/deviledeggs.jpg

Blue Plate mayonnaise and dijon mustard about 2:1, couple drops of thai dragon pepper sauce mixed with the yolks.

stereo.pete
04-08-2012, 10:54 PM
Here is what I cooked for Easter this year. Tri-Tip sandwiches with Ferran Adria's chimichurri recipe and garlic bread with grilled asparagus topped with a fried egg and finally Thomas Keller's mashed potatoes with garlic confit. +1 for a non-traditional Easter menu!

http://img15.imageshack.us/img15/9089/img0286lq.jpg (http://imageshack.us/photo/my-images/15/img0286lq.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

MadMel
04-09-2012, 06:04 AM
http://www.facebook.com/photo.php?fbid=10150776067842340&set=a.426844867339.203841.837092339&type=1&theater
http://www.facebook.com/photo.php?fbid=10150776066717340&set=a.426844867339.203841.837092339&type=1&theater

My Dinner tonight. Rolled pork shoulder, apples, carrots and garlic..

K-Fed
04-11-2012, 09:32 PM
Coal fired pizza. I forgot to take a picture of the finished product once it got inside.... :dontknow:

http://i98.photobucket.com/albums/l267/LetsKillKevy/IMG_0094.jpg

Talal
04-11-2012, 09:40 PM
Low Fat Moussaka!

Layers of grilled zuchinni and eggplant, lightly steamed potatoes, ground beef cooked in san marzano tomatoes , beef stock and special seasonings topped with feta :)

I drowned it in this low fat cheese sauce i made which included Parm Reggiano .. Mmmm... and into the oven she goes!

http://i20.photobucket.com/albums/b224/munky420/IMGP6018.jpg

http://i20.photobucket.com/albums/b224/munky420/IMGP6023.jpg

mhlee
04-11-2012, 10:05 PM
3. Long grain white rice. Short grain is only for making sushi.


I can say with a good amount of confidence that short grain is not just for making sushi.

Lucretia
04-11-2012, 10:14 PM
That moussaka looks FANTASTIC!

heirkb
04-11-2012, 10:29 PM
That moussaka looks FANTASTIC!

+1. With some kind of lightly dressed salad on the side, I'd be really happy having that for dinner.

Lucretia
04-11-2012, 10:46 PM
Just plain old roast beef with some fresh spring asparagus.

http://i599.photobucket.com/albums/tt79/lucretia_02/TopLoin.jpg

Jim
04-11-2012, 11:04 PM
A first time project for me- homemade Canadian bacon.

http://badgerandblade.com/gallery/displayimage.php?imageid=34902 (http://badgerandblade.com/gallery/showimage.php?i=34902)

Brine'd/cured pork loin.


http://badgerandblade.com/gallery/displayimage.php?imageid=34904 (http://badgerandblade.com/gallery/showimage.php?i=34904)

Hot out of the smoker- apple wood


http://badgerandblade.com/gallery/displayimage.php?imageid=34905 (http://badgerandblade.com/gallery/showimage.php?i=34905)

Sliced

http://badgerandblade.com/gallery/displayimage.php?imageid=34906 (http://badgerandblade.com/gallery/showimage.php?i=34906)

and sliced.

PDG

Talal
04-11-2012, 11:17 PM
delicious guys!

Lucretia that roast beef.. will have me drooling in my dreams

sw2geeks
04-11-2012, 11:53 PM
Very cool!

apicius9
04-11-2012, 11:56 PM
Ooohh, beef and pork look great. Jim, will you be making your own sauerkraut also? Of course, that's what you will have to eat with the Canadian bacon, mashed potatoes and horseradish sauce. At least you would have if you were from around Frankfurt/Germany... :)

Stefan

EdipisReks
04-12-2012, 12:28 AM
i made a soufflé tonight. mushrooms, chives, endive, with extra sharp cheddar, parmesan, and brie. went great with Patricial Wells' eggplant and tomato gratin, a caesar salad (made properly, of course), and some good baguette.

http://img254.imageshack.us/img254/9707/souffle.jpg

Johnny.B.Good
04-12-2012, 12:37 AM
I have never attempted a soufflé.

Looks perfect.

EdipisReks
04-12-2012, 12:42 AM
soufflés are actually pretty easy, but it was definitely perfect. blew my dinner guests' minds. especially as i made a show of "not making it fall" as i took it out of the oven. :)

Andrew H
04-12-2012, 12:42 AM
KKF is doing some serious cooking today.

Jim
04-12-2012, 12:46 AM
Ooohh, beef and pork look great. Jim, will you be making your own sauerkraut also? Of course, that's what you will have to eat with the Canadian bacon, mashed potatoes and horseradish sauce. At least you would have if you were from around Frankfurt/Germany... :)

Stefan

The last piece of pork loin that was not cured was served with homemade sauerkraut tonight, roasted fingerling potatoes and grilled pineapple.
http://badgerandblade.com/gallery/displayimage.php?imageid=34907 (http://badgerandblade.com/gallery/showimage.php?i=34907)

EdipisReks
04-12-2012, 12:46 AM
ah man, that would have been great on some rye bread, Jim!

Jim
04-12-2012, 12:47 AM
i made a soufflé tonight. mushrooms, chives, endive, with extra sharp cheddar, parmesan, and brie. went great with Patricial Wells' eggplant and tomato gratin, a caesar salad (made properly, of course), and some good baguette.

http://img254.imageshack.us/img254/9707/souffle.jpg

Killer!

EdipisReks
04-12-2012, 12:47 AM
thanks! i find large soufflés to be easy (that's an 8 incher), but small ramekins have collapsed on me.

ColinCB
04-12-2012, 07:29 AM
That souffle looks amazing. Is it crusty on top? I'm trying to imagine the texture of that...

stereo.pete
04-12-2012, 09:06 AM
Wow, yesterday was really filled with some amazing cookery, nice job to everyone who shared.

K-Fed
04-12-2012, 11:53 AM
Roast pork for tacos

http://i98.photobucket.com/albums/l267/LetsKillKevy/IMG_0101.jpg

Said tacos

http://i98.photobucket.com/albums/l267/LetsKillKevy/IMG_0102.jpg

Lucretia
04-12-2012, 12:17 PM
Lemme at those tacos! The only thing missing is a margarita!

Although I'd like to start with the souffle for breakfast and pork & saurkraut for lunch--and I don't even like saurkraut. That just looks really, really good.

agp
04-12-2012, 12:33 PM
Tofu cheese cake / candied lemon lime / coffee-infused maple syrup. Everything was made from scratch.

http://i188.photobucket.com/albums/z5/AmazingGracePlayer/8e42e257.jpg

AFKitchenknivesguy
04-15-2012, 08:05 PM
On my BGE, 15 hrs, 185F w/ mesquite/cherry wood.

http://i559.photobucket.com/albums/ss35/jherm77/Brisket2.jpg

http://i559.photobucket.com/albums/ss35/jherm77/Brisket1.jpg

SpikeC
04-15-2012, 08:14 PM
Droooooool!

sw2geeks
04-15-2012, 08:24 PM
Very nice!

cnochef
04-16-2012, 01:53 AM
Thanks for the compliments guys.

Side note: they're potato gnocchi.

They're surprisingly pretty light. I expected to make little bricks, but they seemed to have come out better than I thought. I think running the potato through a fine mesh sieve instead of a ricer/mill really helped make them light with a nice texture.

The great trick I learned about making pillowy potato gnocchi is baking rather than boiling your potatoes. That way they have less moisture and require less flour to bind them. Therefore, you don't have to knead the dough as much. This makes for a lighter gnocchi.

Jim
04-16-2012, 01:19 PM
The great trick I learned about making pillowy potato gnocchi is baking rather than boiling your potatoes. That way they have less moisture and require less flour to bind them. Therefore, you don't have to knead the dough as much. This makes for a lighter gnocchi.

Nona used a bed of kosher salt to lay the taters on- sucked even more moisture out.

Eamon Burke
04-16-2012, 03:45 PM
http://i559.photobucket.com/albums/ss35/jherm77/Brisket1.jpg

:hungry:

stereo.pete
04-19-2012, 11:42 AM
K-Fed made some pork tacos a couple of pages back and it inspired me to do the same. I marinated the pork in homemade orange juice, onion powder, cumin, smoked paprika, white vinegar and olive oil. Roasted at 225 for 12 hours and it came out absolutely beautiful. Topped the tacos with red onion and habanero salsa, queso fresco, lime juice and cilantro. I have to admit, every once in a while I surprise myself and this was one of those moments.

http://img600.imageshack.us/img600/8723/img0324vv.jpg (http://imageshack.us/photo/my-images/600/img0324vv.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

K-Fed
04-19-2012, 11:51 AM
@ AFKitchenknivesguy: Looks awesome. I've struggled with brisket so far, but I also haven't been able to find a whole packer to put in the smoker. Is that just the flat or didyou get a WP?

@ Stereo.Pete: Love the tacos. Props =). Could easily see myself with the porcine primal poster tattooed somewhere. Love slow roasted/ smoked pork. I ended up using the leftovers for a southeast asian inspired soup that turned out pretty darn good.

AFKitchenknivesguy
04-19-2012, 11:58 AM
K-Fed, I really think you do need a whole packer to get a good brisket, without having professional gear and being well experienced. I am neither of the above. That was a 15lb whole packer, I believe, trimmed of all fat, salted and peppered for 36 hours, left to sit out for 3 hours, then smoked at 230 (temp well controlled) for 15 hours. The great thing about a BGE is that it retains moisture so well. Additionally, I put a pan of water in under the briskit on the plate setter to help with the moisture. I didn't open it for 12 hours as well. Also, I took advise from peeps here and put all my big charcoal on the bottom, with mesquite/cherry mixed in; this helps to have a continuous and light smoke for the entire cook. With all that said, brisket is a B**** but very rewarding when it comes out great.

Jason

stereo.pete
04-19-2012, 12:03 PM
@ AFKitchenknivesguy: Looks awesome. I've struggled with brisket so far, but I also haven't been able to find a whole packer to put in the smoker. Is that just the flat or didyou get a WP?

@ Stereo.Pete: Love the tacos. Props =). Could easily see myself with the porcine primal poster tattooed somewhere. Love slow roasted/ smoked pork. I ended up using the leftovers for a southeast asian inspired soup that turned out pretty darn good.

K-Fed, any chance we could get a recipe of the soup?

Mucho Bocho
04-19-2012, 12:17 PM
Chicken Ballentine. Boneless stuffed with cheese and spinach.

http://i1051.photobucket.com/albums/s426/dennismpintoii/chicken.jpg

Mucho Bocho
04-19-2012, 12:19 PM
50 HR Chuck Roast Steak

http://i1051.photobucket.com/albums/s426/dennismpintoii/chuck.jpg

AFKitchenknivesguy
04-19-2012, 12:45 PM
Let me get this straight, 50 hour chuck roast steak and it is medium rare?

stereo.pete
04-19-2012, 01:02 PM
I need to try a chicken ballentine one of these days. What size chicken do you recommend?

stereo.pete
04-19-2012, 01:03 PM
Let me get this straight, 50 hour chuck roast steak and it is medium rare?

ditto lol.

Andrew H
04-19-2012, 01:17 PM
Let me get this straight, 50 hour chuck roast steak and it is medium rare?

Sous vide, I'm guessing.

AFKitchenknivesguy
04-19-2012, 01:25 PM
I've never sous vide'ed, but it takes 50 hours?

stereo.pete
04-19-2012, 01:26 PM
I've never sous vide'ed, but it takes 50 hours?

I can't believe I didn't think of that, I actually used one of Salty's recipes and made a sous vide flank stank, which if I remember correctly was cooked for close to 24 hours and it came out perfect medium rare.

Andrew H
04-19-2012, 01:28 PM
I've never sous vide'ed, but it takes 50 hours?

It certainly can, especially with tough pieces of meat. Some people like to do extremely low temps (131) for 24-72 hours. http://meandmytorch.com/recipes/72-hour-sous-vide-chuck

Pete: how did you improvise for the bag / bath?

Mucho Bocho
04-19-2012, 01:45 PM
Andrew gets the prize. The magic of Sous vide.

Mucho Bocho
04-19-2012, 02:33 PM
Peter, I cooked a chicken fryer maybe 5 pounds. My process was:

1.) Tumble vac chix for 30 minutes
2.) Debone, stuff and tie, vac bag
3.) Sous vide for 10hrs at 130 degrees. Remove form water and chill.
4.) After chill, remove from bag, wipe off excess collagen, roast in 425 degree oven for 20 minutes.

stereo.pete
04-19-2012, 02:34 PM
It certainly can, especially with tough pieces of meat. Some people like to do extremely low temps (131) for 24-72 hours. http://meandmytorch.com/recipes/72-hour-sous-vide-chuck

Pete: how did you improvise for the bag / bath?

I have a Sous Vide Supreme and a vacuum sealer, so no need to improvise. I just wasn't thinking when I replied to the above post although I have not used the machine in a while.

Mucho Bocho
04-19-2012, 02:34 PM
Yea but 72 is too long. I like this site too and he has inspired me but you can definately over-cook sous vide foods. Personally I think mine has much better color and texture than Rons.

stereo.pete
04-19-2012, 02:35 PM
Peter, I cooked a chicken fryer maybe 5 pounds. My process was:

1.) Tumble vac chix for 30 minutes
2.) Debone, stuff and tie, vac bag
3.) Sous vide for 10hrs at 130 degrees. Remove form water and chill.
4.) After chill, remove from bag, wipe off excess collagen, roast in 425 degree oven for 20 minutes.

Thank you, I will be trying that soon, and will let you know how it goes.

Jim
04-19-2012, 10:32 PM
Some humble BBQ brisket Tacos for dinner-

http://badgerandblade.com/gallery/displayimage.php?imageid=35083

AFKitchenknivesguy
04-19-2012, 11:57 PM
Did you make the tortillas yourself?

mr drinky
04-20-2012, 12:32 AM
That looks AMAZING. Tasty work.

k.

DwarvenChef
04-20-2012, 04:41 AM
http://i11.photobucket.com/albums/a190/DwarvenChef/DSCN3229.jpg
http://i11.photobucket.com/albums/a190/DwarvenChef/DSCN3230.jpg

Nothing fancy, I just can't get excited about cooking fancy :p Just good tasting and I'm happy :)

K-Fed
04-20-2012, 09:53 AM
K-Fed, any chance we could get a recipe of the soup?

An actual recipe would be kinda hard but i can tell you what I put into it. I haven't used a recipe for anything other than baking in years.

low sodium beef broth
water
soy
fish sauce
lime juice
habenero hot sauce
star anise
s & p
shredded cabbage
red onion
left over roast pork + skin
fresh cilantro

I think that was about it

agp
04-20-2012, 10:12 AM
Ahhh gotta get me one of those sous vide machines!


50 HR Chuck Roast Steak

http://i1051.photobucket.com/albums/s426/dennismpintoii/chuck.jpg

stereo.pete
04-20-2012, 11:03 AM
An actual recipe would be kinda hard but i can tell you what I put into it. I haven't used a recipe for anything other than baking in years.

low sodium beef broth
water
soy
fish sauce
lime juice
habenero hot sauce
star anise
s & p
shredded cabbage
red onion
left over roast pork + skin
fresh cilantro

I think that was about it

That was exactly what I'm talking about, thank you.

stereo.pete
04-20-2012, 11:05 AM
Jim, I love the look of your tacos, and I bet they taste amazing. I live near some amazingly solid taco joints but there's nothing better than homemade since you can control the quality of everything going into these simple examples of street food. Long live the taco!

Jim
04-20-2012, 11:28 AM
Thanks for the kind comments on such simple paper plate fare. Jason I did not, I was at Tre Hermanos in Brooklyn for lunch and they were making the blue corn tortillas, so I grabbed some for dinner.

Something so simple yet so satisfying.

Crothcipt
04-20-2012, 09:41 PM
An actual recipe would be kinda hard but i can tell you what I put into it. I haven't used a recipe for anything other than baking in years.

low sodium beef broth
water
soy
fish sauce
lime juice
habenero hot sauce
star anise
s & p
shredded cabbage
red onion
left over roast pork + skin
fresh cilantro

I think that was about it

Sounds good. Have never used star anise but love the flavor.

Talal
04-21-2012, 09:50 PM
Lovely dinner for me and the wife tonight

simple vinagrette based salad with a kalamata olive for a boost :)

- 100% grassfed Prime Rib Steak , deglazed the griswold with mini porcinis (mmm beef fat)
-Duck fat roasted potatoes n cubeb n thyme
-Sauteed carrots and beets,

http://i20.photobucket.com/albums/b224/munky420/IMGP6061.jpg

http://i20.photobucket.com/albums/b224/munky420/IMGP6071.jpg

http://i20.photobucket.com/albums/b224/munky420/IMGP6072.jpg

http://i20.photobucket.com/albums/b224/munky420/IMGP6081.jpg


And for fun an aerial shot of both plates!

http://i20.photobucket.com/albums/b224/munky420/IMGP6080.jpg



Bon apetit all

Crothcipt
04-21-2012, 10:00 PM
lol love the labeling of the place mats.

Shinob1
04-21-2012, 10:43 PM
http://i.imgur.com/NdA6f.jpg

Made some stir-fry tonight.

DwarvenChef
04-22-2012, 05:20 AM
Made some stir-fry tonight.

Nice :) It's still 90F in my house at 01:20 (am) and the last thing I'm doing it turning on the stove... But that looks good :)

Shinob1
04-22-2012, 11:36 AM
Nice :) It's still 90F in my house at 01:20 (am) and the last thing I'm doing it turning on the stove... But that looks good :)

OMG:bigeek: that is hot!

BobCat
04-22-2012, 04:33 PM
Prep all done ready to put on grill 6328 :hungry:

The Edge
04-23-2012, 12:05 AM
That makes me hungry, and I just ate! :drool:

mr drinky
04-23-2012, 12:35 AM
Prep all done ready to put on grill 6328 :hungry:


That looks excellent BobCat. Bravissimo.

k.

Jim
04-23-2012, 08:57 AM
[/URL]
[URL="http://badgerandblade.com/gallery/showimage.php?i=35154"]http://badgerandblade.com/gallery/displayimage.php?imageid=35154 (http://badgerandblade.com/gallery/showimage.php?i=35156)

http://badgerandblade.com/gallery/displayimage.php?imageid=35155 (http://badgerandblade.com/gallery/showimage.php?i=35155)

http://badgerandblade.com/gallery/displayimage.php?imageid=35156 (http://badgerandblade.com/gallery/showimage.php?i=35156)

Johnny.B.Good
04-23-2012, 01:30 PM
Prep all done ready to put on grill 6328 :hungry:

Did it taste as good as it looks?

Wow.

DwarvenChef
04-23-2012, 04:46 PM
Some great additions to the thread :) /drool

BobCat
04-23-2012, 10:13 PM
Did it taste as good as it looks?

Wow.

Oh yes with a bottle of Malbec wine:

http://farm8.staticflickr.com/7198/7108052641_1584ae5289_c.jpg

Jim
04-25-2012, 10:04 AM
Really nice looking dish Bobcat!

Here was dinner last night, homemade salt, pepper, parsley and cheese sausage with peppers and onions-

http://badgerandblade.com/gallery/displayimage.php?imageid=35187 (http://badgerandblade.com/gallery/showimage.php?i=35187)

stereo.pete
04-25-2012, 10:15 AM
Beautiful!

Mucho Bocho
04-25-2012, 10:33 AM
Show me your sausage:

http://i1051.photobucket.com/albums/s426/dennismpintoii/sausagesbeforecuring.jpg

http://i1051.photobucket.com/albums/s426/dennismpintoii/fullcuringchamber.jpg

http://i1051.photobucket.com/albums/s426/dennismpintoii/chourico.jpg

http://i1051.photobucket.com/albums/s426/dennismpintoii/freshbelly.jpg

sw2geeks
04-25-2012, 10:58 AM
I am having a craving for some sausage. I wonder why?

stereo.pete
04-25-2012, 11:04 AM
Mucho Bucho, you just one-upped Jim by epic proportions, thanks for sharing.

Jim
04-25-2012, 11:30 AM
Mucho Bucho, you just one-upped Jim by epic proportions, thanks for sharing.

Ha...one upped? one hundred upped! Nice looking tubed meat indeed!

I suspect that this is the start of a beautiful string of posts.

Mucho Bocho
04-25-2012, 11:42 AM
Forgot to mention what your looking at

Here is a shot of of my chamber with about 200 pounds of meat in it.

http://www.kitchenknifeforums.com/showthread.php/298-Whats-cooking-****-Making-something-fine-and-fancy-**-Just-plain-good-Show-us!/page48



Top:

Hungarian sausage and pancetta (age 2 months)

From Left to right and front to back:

Smoked Pastrami made from the deckle of the brisket (9 pounds, 1 month of age)

Random cured sausages (4 months of age)

Red sausage in front is is Portuguese Linguica (chourice) Smoked, aged 2 months

Italian sliced Beef eye roast, smoked 2 months of age

Behind that is a dry-cured non-smoked 5 pound pork jowl off a 500 pound hog aged 4 months

8 pound smoked back-belly bacon with 3 months of age.

Sausages to the right are smoked slim-jims stuffed into 6mm sheep casings with 2 months of cure. (my little daughters favorite)

There are some other random cuts in the back too.

Johnny.B.Good
04-26-2012, 01:40 AM
Steak with a pan reduction sauce (recipe (http://www.cookfoodgood.com/?p=12) from BDL's "Cook Food Good" blog), caramelized onions with fresh thyme over puff pastry, and cherry tomatoes sauteed with fresh basil and olive oil. Plating and photography skills are still a work in progress, but you get the idea.

http://i1147.photobucket.com/albums/o544/Kitchen_Knife_Forums/2012-04-25_Dinner.jpg

Edit: still learning to properly post photos here too (not sure why I now have a large image and an attached thumbnail image (new Photobucket account).

Jim
04-26-2012, 09:24 AM
Looks really nice Johnny!

Mucho Bucho, did you modify your aging refrigerator in some way?

Mucho Bocho
04-26-2012, 09:33 AM
I did, I converted an old refrigerator into a proper curing chamber. I use a PID to adjust the temperature and have an internal humidifier with air circulation. Its a design that can be found on the web. I think its from The Sausage Maker. Its fun but these days i'm more into sous vide, chamber vacuuming and tumble vacuuming. I've got 3 premium chicken friers rotating as we speak. Going to debone them an turn them into a gumbo for tomorrow night.

http://i1051.photobucket.com/albums/s426/dennismpintoii/photo-1.jpg

Jim
04-26-2012, 09:44 AM
I did, I converted an old refrigerator into a proper curing chamber. I use a PID to adjust the temperature and have an internal humidifier with air circulation. Its a design that can be found on the web. I think its from The Sausage Maker. Its fun but these days i'm more into sous vide, chamber vacuuming and tumble vacuuming. I've got 3 premium chicken friers rotating as we speak. Going to debone them an turn them into a gumbo for tomorrow night.


Nice! Have you done any of the fermented sausages?

Mucho Bocho
04-26-2012, 11:35 AM
Everything in my chamber is either curing or cured. No fresh sausages in there

AFKitchenknivesguy
04-26-2012, 02:52 PM
I would love to get into curing sausage, though I'm a little intimidated dealing with bacteria and mold. Very impressive.

apicius9
04-26-2012, 03:05 PM
All that sausage talk definitely awakens the German in me, I wish I could do some of that.

Stefan

Mucho Bocho
04-26-2012, 03:19 PM
jason, funny because you do have to take a leap of faith. I had some Italian Salami get so damy green and fuzzy, I could not keep it. then after i spoke with experience sausage chefs, the sausage was doing exactly what it was supposed to do, and I threw out five pounds of precious pasture riased pork, let alone the week it took me to make it. Remember, dispite popular belief our stomachs are designed to eat rotten meat.

Johnny.B.Good
04-28-2012, 02:01 AM
In the mood for steak again tonight. Filet mignon, wild rice, and stuffed tomato (insides scooped out and chopped up with basil, garlic, salt & pepper, and mozzarella cheese). Not fancy, but good.

http://i1147.photobucket.com/albums/o544/Kitchen_Knife_Forums/Dinners/2012-04-27_Dinner.jpg

SpikeC
04-28-2012, 11:47 AM
All it needs is a little garnish!

Eamon Burke
04-28-2012, 05:06 PM
Garnish schmarnish. I would need a fork, some wine, and to be left the hell alone! :hungry:

AFKitchenknivesguy
04-28-2012, 11:31 PM
Fired up the Big Green Egg for a few of my favorite things:

http://i559.photobucket.com/albums/ss35/jherm77/steak2.jpg

http://i559.photobucket.com/albums/ss35/jherm77/steak1.jpg

http://i559.photobucket.com/albums/ss35/jherm77/chicken.jpg

http://i559.photobucket.com/albums/ss35/jherm77/Cornoncob.jpg

http://i559.photobucket.com/albums/ss35/jherm77/potato.jpg

Deckhand
04-29-2012, 02:41 AM
That food looks good was just at a local BBQ store today obsessing on the big green egg xl. Figure it will be in the next 90 days.

AFKitchenknivesguy
04-29-2012, 02:53 AM
This is real American food in my book. The BGE is an amazing piece of equipment that transforms ordinary food into extroidinary food. I think i've started getting the hang of it. I made a few mistakes and was able to fix them. I also exchanged my gasket for a high heat gasket, which IMO made a difference. The important thing about this is not the temperature so much as the consistant temperature combined with direct, flavorful heat source. I am in no way an amazing cook, but this make me feel like it. BTW, I also made country pork ribs with dry rub, and tri steak with another version of dry rub to medium. Oh yeah, the steaks were medium rare, but the pink doesn't photo well and they were too juicy to wait to eat.

rahimlee54
04-29-2012, 07:51 PM
https://lh6.googleusercontent.com/--cbrGGLEpUU/T52pcZfyGxI/AAAAAAAAAcM/876hlxQsY2g/s1068/IMG_20120429_164934.jpg

Another brisket why not, like 16 hours on the egg.

Namaxy
04-30-2012, 12:23 AM
Just did fish on the BGE tonight. To be honest, I'm not sure if I'm sold on the BGE yet. Have had it a month so far.

On the other hand, fava beans hit our market today.....made bruschetta with fava, peas, parm, mint and topped with Burrata....pretty much anything with grilled bread is a winner.

Deckhand
04-30-2012, 01:50 AM
https://lh6.googleusercontent.com/--cbrGGLEpUU/T52pcZfyGxI/AAAAAAAAAcM/876hlxQsY2g/s1068/IMG_20120429_164934.jpg

Another brisket why not, like 16 hours on the egg.

Looks good. Low and slow:biggrin:

DwarvenChef
04-30-2012, 07:19 AM
I told my wife that when we buy a house, a BGE is part of the deal... no BGE = No House...

I want one soooo bad :p