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Johnny.B.Good
11-04-2012, 07:02 PM
Bravo! Those all look amazing.

A solid 1,00th post.

mainaman
11-04-2012, 07:27 PM
Creamy baked chicken and rice


http://i50.tinypic.com/15h8xk.jpg


and some bread to go with


http://i50.tinypic.com/2sbanwn.jpg

AFKitchenknivesguy
11-04-2012, 07:42 PM
Sir that is some fine fall cooking.

Jmadams13
11-05-2012, 03:53 PM
http://i.imgur.com/wJ3wt.jpg

Mini brioche buns we do little slider type sandwiches with on our out catering menu

Lucretia
11-05-2012, 11:15 PM
The old classic...pepperoni & mushroom pizza.


11171

AFKitchenknivesguy
11-06-2012, 03:57 PM
Dammit, now I want pizza.

AFKitchenknivesguy
11-07-2012, 12:01 AM
So here is my first attempt at sousvide, a london broil with salt and pepper. 16 hours at 134F, grilled for 3 mins each side. It was very tender, although not as pink as I would have liked. I gotta try a lower temp. Oh yeah, very good.

http://i559.photobucket.com/albums/ss35/jherm77/Iphone2012.jpg

http://i559.photobucket.com/albums/ss35/jherm77/Iphone2013.jpg

http://i559.photobucket.com/albums/ss35/jherm77/Iphone2014.jpg

http://i559.photobucket.com/albums/ss35/jherm77/Iphone2015.jpg

http://i559.photobucket.com/albums/ss35/jherm77/Iphone2016.jpg

miketayl0r
11-07-2012, 02:34 AM
http://i50.tinypic.com/11iloqq.jpg
face removal with my Banno KoBunka-Bocho

Ratton
11-07-2012, 03:34 AM
Hi Jason,

One of your problems is that you grilled it too long!! You should only be searing the outside for 30 seconds or so per side on a very hot pan or with a torch. At 3 minutes a side you are cooking the steak more instead of just searing it. :my2cents:

Twistington
11-07-2012, 04:20 AM
http://i50.tinypic.com/11iloqq.jpg
face removal with my Banno KoBunka-Bocho

Wonderful picture! :doublethumbsup:

Lucretia
11-07-2012, 11:52 AM
Now I've got a variant of the Dr. Demento classic going in my head...

Pig heads! Pig head! Roly poly pig heads! Pig heads! Pig heads! Eat them up, Yum!

AFKitchenknivesguy
11-07-2012, 02:24 PM
Hi Jason,

One of your problems is that you grilled it too long!! You should only be searing the outside for 30 seconds or so per side on a very hot pan or with a torch. At 3 minutes a side you are cooking the steak more instead of just searing it. :my2cents:

You are likely right.

Lucretia
11-08-2012, 03:39 PM
Pork tenderloin with stir fry veggies:






11322

11321

AFKitchenknivesguy
11-08-2012, 03:45 PM
Love the knife and mmm pork tenderloin.

stereo.pete
11-08-2012, 11:18 PM
That knife is secksy!!!!

Jmadams13
11-09-2012, 09:40 AM
Friday is my only day my shift doesn't start till the afternoon, so I'm normally up at th crack of dawn (or earlier) to bake. Being a baker first, line cook second, you would think I get tired of making bread, but I love it! Fridays I wake up early and bake for myself and girlfriend, bake and deliver fresh bread to my parents for the weekend, and experiment on dvloping new recipes and techniques.

This is my latest fermentation: sourdough country with spelt, hand ground amaranth (not fun, kept clogging my grinder,) flaxseed flour. Those make 45% of th grain bill, th rest is a fine grind of white flour (I grind my own flour.) not as wet as my normal breads at 74% hydration. If only you can smell. It comes out the oven in 5 mins, and I'm excited.

http://i.imgur.com/4K3xU.jpg

AFKitchenknivesguy
11-09-2012, 11:44 AM
Jmadams13, are you in the York area? I am from Lancaster and miss my country cooking. BTW, I am a big bread baker, although this altitude sucks at rising bread. Four more years to retirement and I am returning home!

Great looking loaf BTW!

Jmadams13
11-09-2012, 12:09 PM
I'm in Hanover. I grew up in Baltimore (highlandtown for you baltimorians) but moved to Westminster MD in my teens, then to Hanover in my early twenties when I moved out, been here since. I actually live in McSherrystown, but I consider it Hanover since its just over the Adams county line. I do have a warm spot for the local cooking myself too. Oh the hot dogs and turtle soup.... Now I'm getting hungry.

Have you considered a homemade proofing box? Made one years ago out of a big plastic tub and an aquarium heater in a few inches of water for a friend who moved to Denver, said it worked like a charm. A fast search on thefreshloaf.com will give you ideas. There is actually a few very informative threads on high altitude baking over there. Sometimes a small adjustment in hydration can be all you need.

Jmadams13
11-09-2012, 12:29 PM
My quick little lunch. Jungle Fowl skewers with a hoisin glaze, grilled in my toaster oven, yup toaster oven, bread in my oven still. My parents maintain jungle fowl, a South American chicken. The meat is a little gamier than regular chicken, and a tad fattier, but still tastes like chicken. Yummy stuff. The eggs aren't bad either.

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

Salty dog
11-11-2012, 10:41 AM
Did a special request dinner last night. A few of the dishes.

http://i49.photobucket.com/albums/f296/sebcat/ritz6.jpg

http://i49.photobucket.com/albums/f296/sebcat/ritz2.jpg

http://i49.photobucket.com/albums/f296/sebcat/ritz8.jpg

http://i49.photobucket.com/albums/f296/sebcat/ritz9.jpg

Zwiefel
11-11-2012, 10:54 AM
That's some nice looking food Salty...what all is it?

Salty dog
11-11-2012, 11:11 AM
Too lazy to type. Short version:

Cypress Grove Bermuda Triangle. 6 yo Balsamic reduced to about 1/4
Sashimi tuna spring roll
Smoked pork belly, chile-ginger sauce, granny smith-daikon tossed with black fig vinaigrette and fresh mint.
Rak o lamb, curry-coconut milk sauce, cilantro basmati rice, brussels.

eaglerock
11-11-2012, 12:05 PM
Looks Tasty :D

Zwiefel
11-11-2012, 02:06 PM
Trying my first pork roast...cuban-style!

Brining in OJ, salt, sugar, water, and 5 bulbs of chopped garlic:
http://farm9.staticflickr.com/8349/8176052998_a5b700fe66_z.jpg

Beginning phase of paste: 4 bulbs garlic, 4 tbsp dry-roasted cumin, 2 tbsp dry-roasted black pepper
http://farm9.staticflickr.com/8344/8176049226_ce973cde7d_z.jpg

Add OJ, malt vinegar, and EVOO while running processor to form a slightly foamy paste:
http://farm9.staticflickr.com/8058/8176054724_4af07a701e_z.jpg

Cut 2-3" long slits about 1/2" deep all over roast and slather paste on, pop in oven at 325F:
http://farm9.staticflickr.com/8344/8176051314_ce7694e2f7_z.jpg


Missed a spot there, where I had it sitting in the pan to put the past on...oh well. After 4 hours, I flipped it skin-side up...skin is crisping up and the house smells awesome.

http://farm9.staticflickr.com/8479/8176008699_9c99c7319c_z.jpg

Another 4-5 hours and dinner is served. Sides: oven roasted fresh brussel sprouts, and rutabaga.

Jmadams13
11-11-2012, 02:16 PM
^omg!!! That looks amazing. I haven't done a pork roast in forever. Think I need to visit the butcher tomorrow

AFKitchenknivesguy
11-11-2012, 03:20 PM
Looks great, good job.

Vertigo
11-11-2012, 05:40 PM
:jawdrop:

Zwiefel
11-11-2012, 08:15 PM
After it finished roasting, peeled the skin off in one layer:

http://farm9.staticflickr.com/8484/8177214400_1791007859_z.jpg

That's a loaner Carter at the top....from a Morocco-bound forum member. Slice the skin up into small bite-sized pieces:
http://farm9.staticflickr.com/8349/8177181557_041d148bd1_z.jpg

And chunk up the rest into bite-sized pieces:
http://farm9.staticflickr.com/8479/8177211438_8c96bf3909_z.jpg

It was super moist and tender....bit on the bland side though....will need to investigate a sauce for service next time. Satisfactory for a first attempt though.

AFKitchenknivesguy
11-11-2012, 11:38 PM
Crappy photo's, but my sous vide garlic tri-steak and home made bread (the others were better looking but were eaten before the camera came out).

http://i559.photobucket.com/albums/ss35/jherm77/11Nov12002.jpg

http://i559.photobucket.com/albums/ss35/jherm77/11Nov12001.jpg

Zwiefel
11-12-2012, 11:50 AM
Looks great! I that a thumb-dent in the steak (RHS)? looks extremely tender.

stereo.pete
11-12-2012, 12:48 PM
Zwiefel,

Next time you make a pork roast like that, make pork tacos out of it. I did the same thing about 4 months ago and it turned out amazing, I toasted some quality corn tortillas in a cast iron skillet, and then placed the super tender pork on the tortilla. Next, I added some queso fresco, fresh cilantro, and a simple salsa of thinly sliced red onion and habanero with lime juice and topped it off with bits of the crunchy skin for the best damn taco I had ever eaten.

Zwiefel
11-12-2012, 01:32 PM
Zwiefel,

Next time you make a pork roast like that, make pork tacos out of it. I did the same thing about 4 months ago and it turned out amazing, I toasted some quality corn tortillas in a cast iron skillet, and then placed the super tender pork on the tortilla. Next, I added some queso fresco, fresh cilantro, and a simple salsa of thinly sliced red onion and habanero with lime juice and topped it off with bits of the crunchy skin for the best damn taco I had ever eaten.

Brilliant idea! I know what I'm doing with the leftovers now...thanks StereoPete!

Jmadams13
11-12-2012, 04:58 PM
Roasted ribeye for roast beef Sammy special this week. Technically I roasted it yesterday, easie to slice when cooled ya know... The 12" K-Sab chefs turned slicer made short work of this beast

http://i.imgur.com/c4hy5.jpg

http://i.imgur.com/5uEr0.jpg

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

Jmadams13
11-12-2012, 05:08 PM
Correction ^^ eye round, not ribeye. Been a busy Monday, lol

Mike9
11-13-2012, 12:56 PM
We have company and it was 62 yesterday so I took a venison rump roast and made a bacon weave then slow cooked it on the grill with a drip pan over indirect heat. It was delicious!

114581145911460

Mike9
11-13-2012, 02:40 PM
Here are the picsit wouldn't upload all of them for some reason.

11463

11464

11465

SpikeC
11-13-2012, 06:42 PM
Still didn't.

mr drinky
11-13-2012, 07:38 PM
After it finished roasting, peeled the skin off in one layer:

http://farm9.staticflickr.com/8484/8177214400_1791007859_z.jpg

That's a loaner Carter at the top....from a Morocco-bound forum member. Slice the skin up into small bite-sized pieces:
http://farm9.staticflickr.com/8349/8177181557_041d148bd1_z.jpg[/IMG

And chunk up the rest into bite-sized pieces:
[IMG]http://farm9.staticflickr.com/8479/8177211438_8c96bf3909_z.jpg

It was super moist and tender....bit on the bland side though....will need to investigate a sauce for service next time. Satisfactory for a first attempt though.

First of all, this thread is getting too amazing for me. I don't know if I can keep up with you guys :)

And I think I recognize that blade...

k.

Zwiefel
11-13-2012, 08:52 PM
First of all, this thread is getting too amazing for me. I don't know if I can keep up with you guys :)

And I think I recognize that blade...

k.

the pork was super easy...surprisingly easy, actually. (did you get a PM from me? had a couple of quirks with PMs and not sure you received.)

Oh, and had pork tacos for dinner last night and lunch today made from the leftovers...brilliant idea. This is going to happen again.

Lucretia
11-13-2012, 09:23 PM
Don't forget Cuban sandwiches with the leftovers next time--pork, ham, pickle, mustard, & swiss cheese on a crusty roll. YUM!

SpikeC
11-13-2012, 10:51 PM
There will be no pictures of this dish, as it is not attractive.
There is a small town in the Tualatin valley called Verboort. It is a Dutch Catholic community that has a dinner each year to fund its parochial elementary school. The community comes together to put on the meal, they make most of the products in house. Some make sauerkraut, some raise pigs or cows to produce sausage that is smoked over vine maple and is only available at this one time. A friend of mine picks up some of the product for me on the one day that it is available, so I had a bucket of kraut and and a string of tube steak to play with.
So I made up a batch of soup, Kraut beer soup with sausage. I browned up a bunch of bacon, then sauteed garlic and onions in the grease. I was supposed to use 16 oz of hefiweisen, butt instead used a bottle of dopplebock and some water to make the volume, 3 cups of chix stock, 3 cups of kraut and a pile of chopped spuds. After the spud soften a bit the bacon and the smoked sausage goes in and cooks a bit, then off heat a cup of sour cream rounds it out. The usual salt and pepper, of course.

GlassEye
11-13-2012, 11:59 PM
There will be no pictures of this dish, as it is not attractive.

That sounds quite attractive to me.

Lucretia
11-14-2012, 05:45 PM
Normally I don't go for "open a can and dump it in" dishes, but this one is pretty darn good when you're busy and going to be hungry in later. It's from a radio host I used to listen to in Orlando, FL (Jim Philips). Philips is most famous for his Surefire Birth Recipe, but here is Fast Eddie's Italian Meat. (http://www.realradio.fm/pages/phile_recipes.html)


Here are all the ingredients. The recipe calls for bottom round; today I'm using a shoulder roast and a sirloin tip because they were on sale and looked good. It's also a little more meat than called for (about 5 1/2 lbs)---but there's plenty of juice and it gets even better after a couple days in the fridge. I also use chopped peppers and just dump in both jars, juice and all--again, more than the recipe calls for, but tastes good and is easy.

11473


And all ready to go in the oven for 4-5 hours. Stud the meat with garlic, dump everything else in, and stick in the oven at 225.

11474



Made a batch of rolls yesterday that we'll toast up for shredded beef, pepper, and cheese sandwiches and have them with dark beer for dinner tonite. (And don't forget the bowl of juice for sandwich dunking.)

Beef. Beer. Peppers. Garlic. Cheese. You can't go wrong.

Zwiefel
11-14-2012, 06:04 PM
Beef. Beer. Peppers. Garlic. Cheese. You can't go wrong.

:plus1: doesn't even matter whether that's 1/2/3/4/5 different dishes!

stevenStefano
11-21-2012, 04:45 PM
Not sure what you'd call this but I basically made banoffee but instead of bananas I used Crunchies (not sure if you get them in the US but that's what they're called here)

11629

mainaman
11-22-2012, 09:32 PM
22lb Gobbler for tonight's dinner.
By Max's advice slow roasted , ~16 hours, then crisped up for ~40 min.
When I cut it I grapped the legs and they separated at the joints with zero effort, perfectly cooked meat.
The pot in the pic has all the juice that came from the bird, I made a very very delicious gravy with it.
http://i46.tinypic.com/21dn15i.jpg

AFKitchenknivesguy
11-22-2012, 11:29 PM
Nice bird.

Mike9
11-23-2012, 12:16 AM
Looks great. I did a Hotel Breast on the grill with apple wood smoke - the color and crispiness of the skin was amazing. The apple wood came off the property and imparts a mild smoke flavor that is not over powering like a camp fire. I smoked it for maybe two hrs. then finished it in the oven indoors. Though it would not had a negative impact on the product to finish it on the grill.

I also made two kinds of dressing this year - my usual cornbread, sausage & pecan and a Portuguese style with Ciabatta bread, Portuguese spicy sausage in an egg custard type of binder. That was excellent. I also made gravy from smoked turkey stock and a well seasoned roux.

1164511646

Mike9
11-23-2012, 12:22 AM
double post - sorry

AFKitchenknivesguy
11-25-2012, 03:25 PM
I LOVE my sous vide. A round roast seasoned with salt, pepper, and cloves of garlic. Tender, juicy, full of flavor, and oh so cooked perfectly:

http://i559.photobucket.com/albums/ss35/jherm77/IPhone3013.jpg

http://i559.photobucket.com/albums/ss35/jherm77/IPhone3011.jpg

Some bread I made, finally figured out this altitude thing:

http://i559.photobucket.com/albums/ss35/jherm77/IPhone3002.jpg

http://i559.photobucket.com/albums/ss35/jherm77/IPhone3001.jpg

apicius9
11-25-2012, 04:27 PM
Looks great, Jason! How long did you cook the roast?

Stefan

AFKitchenknivesguy
11-25-2012, 05:21 PM
36 hours at 134F, finished it off with a blowtorch to maintain the med rare integrity. I ate about half of it before realizing I should take pictures. A pro slicer is my next big purchase, probably in March.

Jmadams13
11-26-2012, 09:02 AM
The bread looks great. I was a little worried, as it looks under proofed the before pic, but it looks nice, with good slash transition and ears. How was the crumb?

rahimlee54
11-26-2012, 10:51 AM
^ Under proofed bread is still better than store bread :laugh:

Looks good I'll be up on the sous vide in another month. What are you using for the vacuum?

AFKitchenknivesguy
11-26-2012, 12:08 PM
Well, Colorado pretty much has no humidity and it's pretty cold now, so proofing is a constant modification I have to work on. When I lived in Mississippi/Guam, it was easy to get a great proof. Either way, it still turned out well. One thing I can't do hear that I love to do is have a wet dough for "holey" bread. This crumb was tender/light, but very tight. Crisp crust and soft center. Hardly any big holes. I really have to limit the wetness due to the altitude or otherwise it would never rise. Maybe I'll have one of my woodworking buddies make me a modified proofing box one day.

My vacuum is filling the sink up with water and dunking ziplock freezer bags to remove most of the air right now, my VacMaster 112 is supposed to ship this week. I'll find out.

AFKitchenknivesguy
11-26-2012, 12:26 PM
BTW, I use Peter Reinharts ciabatta recipe in the breadbakers apprentice

Johnny.B.Good
12-03-2012, 02:36 AM
Filet mignon, green beans, and Thomas Keller's "Potato Pave (http://momofukufor2.com/2010/03/ad-hoc-potato-pave-recipe/)" from the Ad Hoc cookbook.

http://i1147.photobucket.com/albums/o544/Kitchen_Knife_Forums/Food%20and%20Drink/2012-12-02_CA_Beef_Rub.jpg

The potatoes came apart on me a little bit, but it was delicious nonetheless!

quantumcloud509
12-03-2012, 03:02 AM
The lowly BLT.

Lucretia
12-03-2012, 09:05 AM
Found a ham bone in the freezer and some dried beans in the pantry. Nothing pretty, but a good batch of bean soup on a cold and rainy day is hard to beat.

AFKitchenknivesguy
12-03-2012, 12:33 PM
JBG, I wanna try that potato recipe, looks like I gotta pic up an Ad Hoc :)

Johnny.B.Good
12-03-2012, 01:03 PM
JBG, I wanna try that potato recipe, looks like I gotta pic up an Ad Hoc :)

There is a link to the recipe in my post above (and a link within the blog post/recipe to a video of Keller preparing the dish for Martha Stuart's audience); a bit fussy (I didn't do the best job executing the final step), but attractive and very good.

Namaxy
12-03-2012, 05:09 PM
Filet mignon, green beans, and Thomas Keller's "Potato Pave (http://momofukufor2.com/2010/03/ad-hoc-potato-pave-recipe/)" from the Ad Hoc cookbook.

http://i1147.photobucket.com/albums/o544/Kitchen_Knife_Forums/Food and Drink/2012-12-02_CA_Beef_Rub.jpg

The potatoes came apart on me a little bit, but it was delicious nonetheless!

Well done JBG!

Kyle
12-03-2012, 09:17 PM
Found a ham bone in the freezer and some dried beans in the pantry. Nothing pretty, but a good batch of bean soup on a cold and rainy day is hard to beat.

Yummmmmmmmmmmmmmmmmmmmmmm!

SpikeC
12-03-2012, 10:30 PM
:plus1:


Found a ham bone in the freezer and some dried beans in the pantry. Nothing pretty, but a good batch of bean soup on a cold and rainy day is hard to beat.

Lucretia
12-04-2012, 11:28 PM
Needed to run a new knife through its paces, so time for some stew.

Start with a hunk of beef:


11887



That went well:


11888


While I like Dad's knife a little better, Son's knife isn't half bad...


11891


The end result:


11890


And some buttermilk biscuits to go with:



11889

chinacats
12-05-2012, 12:53 AM
Nice Lucretia, it is getting to be that time of year. Oh yeah, are those sweet potatoes?

Lucretia
12-05-2012, 09:39 AM
Nice Lucretia, it is getting to be that time of year. Oh yeah, are those sweet potatoes?

No, butternut squash. I was short of white potatoes and that squash had been sitting there too long waiting to be roasted for pasta, so into the stew it went. It completely disappeared into the "juice", but tasted pretty good.

chinacats
12-05-2012, 10:17 AM
Nice! I love butternut squash, but never would've thought about adding it to a stew.

Lucretia
12-06-2012, 11:02 PM
11949

11948

mr drinky
12-07-2012, 12:14 AM
Dang that looks good -- my all-time favorite food. I have a whole lamb leg defrosting in the fridge now.

k.

Jmadams13
12-07-2012, 12:50 AM
11949

11948

I think I just felt it move.....

Johnny.B.Good
12-07-2012, 01:03 AM
Nice, Lucretia!

(Love that knife, too.)

jmforge
12-07-2012, 10:29 PM
11949

11948Yum! How did you doctor that?

Lucretia
12-07-2012, 11:43 PM
Just cleaned off all the fat and made a thick vinaigrette-like marinade of garlic, lemon juice, soy sauce, dijon mustard, oregano, olive oil, salt & pepper. Spread it all over the lamb and let it marinate all day, then into the oven. (Preheated to 500 degrees F, then turned down to 400 when the lamb goes in. Start checking temperature after about 18 minutes.) It was the nicest piece of lamb we've had in a while. I didn't clean my bones well enough to suit the old man, so he snagged them off my plate when I was done to do some extra gnawing.

JohnnyChance
12-09-2012, 12:40 AM
Pig Face Torchon

https://lh3.googleusercontent.com/-N4hpj4E8zl4/UMQjhYBhAaI/AAAAAAAABz8/-R0rPhOOoBE/s1152/2012-12-08%252016.20.36.jpg

w/ roasted bone marrow, parsley, cilantro & micro salad, mustard, preserved citrus vin

https://lh5.googleusercontent.com/-evUW9By6ABc/UMQjiVpTCUI/AAAAAAAAB0E/dBGC629kHfc/s1152/2012-12-08%252016.47.23.jpg

Von blewitt
12-09-2012, 01:01 AM
That looks great Johnny! Got my mouth watering! We have an edible native plant in Australia called "pig face" produces a berry and the leaves are like a salty apple, " Pig face torchon with pig face" would sound cool on a menu:)

http://i1323.photobucket.com/albums/u595/huwjones1983/B11911EF-414C-4061-953A-870C2344B19C-4806-0000083E1E97059D_zps9985045f.jpg

AFKitchenknivesguy
12-10-2012, 12:08 AM
Made pizza at home, dough fermented at room temp and in the refer for three days. Home made sauce, sad to say store bought cheese (soon enough I'll make my own).

http://i559.photobucket.com/albums/ss35/jherm77/IPhone4029.jpg

http://i559.photobucket.com/albums/ss35/jherm77/IPhone4030.jpg

Jmadams13
12-10-2012, 12:19 AM
Yeah, that looks better than what I ate, lol. You were right....

Johnny.B.Good
12-10-2012, 12:48 AM
Those look amazing, Jason!

AFKitchenknivesguy
12-10-2012, 01:02 AM
In my continuing effort to explore different cuts, times, and temps, for sous vide here is my latest venture. Note I season all my beef with salt, pepper, and garlic. This is a mock tenderloin (i.e. cheap cut). I put it in for 22 hours at 128F. Results were good, but not excellent. As you can see, perfectly pink and seared with a torch. It needed 12 more hours to tenderize though. Slicing thin and against the grain always helps.



http://i559.photobucket.com/albums/ss35/jherm77/Beef001.jpg

http://i559.photobucket.com/albums/ss35/jherm77/Beef003.jpg

franzb69
12-10-2012, 09:33 PM
nice touch on the torch. a lot like heston blumenthal does it.

heldentenor
12-10-2012, 10:11 PM
That looks awesome--but is begging for some bordelaise.



Filet mignon, green beans, and Thomas Keller's "Potato Pave (http://momofukufor2.com/2010/03/ad-hoc-potato-pave-recipe/)" from the Ad Hoc cookbook.

http://i1147.photobucket.com/albums/o544/Kitchen_Knife_Forums/Food%20and%20Drink/2012-12-02_CA_Beef_Rub.jpg

The potatoes came apart on me a little bit, but it was delicious nonetheless!

heldentenor
12-10-2012, 10:14 PM
Jason--best beef sandwich ever, with a little homemade horseradish aioli?

Johnny.B.Good
12-10-2012, 11:12 PM
That looks awesome--but is begging for some bordelaise.

It does look a little dry, as I took the picture before I finished the pan sauce (which I wasn't sure would photograph well). I followed Boar D. Laze's (BDL) "steak with pan reduction sauce (http://www.cookfoodgood.com/?p=12)" recipe from his blog, "Cook Food Good (http://www.cookfoodgood.com/)." The recipe is just about my favorite thing (I've probably done it two dozen times); ridiculously rich and complex.

Jmadams13
12-10-2012, 11:14 PM
Nothing fancy. Just raw oysters at my parents for my dads 60th birthday

http://i.imgur.com/oiD28.jpg

quantumcloud509
12-12-2012, 04:26 AM
12041

adletson
12-12-2012, 09:15 AM
Exactly the way a griddle should be used. Now whatcha gonna do with all the liquid gold that's gonna cook outta those?

mainaman
12-12-2012, 09:27 AM
Exactly the way a griddle should be used. Now whatcha gonna do with all the liquid gold that's gonna cook outta those?
store it, store it ,store it
I always keep the bacon fat for further cooking use

mano
12-12-2012, 09:54 AM
Damn, those oysters look great.


Asian country style ribs, roasted Brussels sprouts and black rice.

12043

AFKitchenknivesguy
12-15-2012, 07:27 PM
Made some home made bacon over the last two weeks, used a shoulder cut (I thought I bought a BBB), it turned out decent all things considered. Tastes smokey and great (pretty salty even though I soaked it before smoking). Oh yeah, smoked for 10 hours using the "tube" with hickory. The cooked pieces were the end pieces, or what didn't seem would cook evenly if I gave a lb or two away.

http://i559.photobucket.com/albums/ss35/jherm77/bacon001.jpg

http://i559.photobucket.com/albums/ss35/jherm77/bacon006.jpg

http://i559.photobucket.com/albums/ss35/jherm77/bacon003.jpg

http://i559.photobucket.com/albums/ss35/jherm77/bacon005.jpg

apicius9
12-15-2012, 08:21 PM
More beautiful stuff. I wish that at some point in my life I will have the time AND the money to do all these things. One or the other always seems to be missing. Thinking mostly about smoking here, of course.

Stefan

Mike9
12-17-2012, 07:54 PM
A simple whole roast chicken - one of my favorite things. It's browner than the lighting will allow and skin is nice and crispy.

http://www.cheftalk.com/content/type/61/id/68827/width/350/height/700/flags/LL

stereo.pete
12-19-2012, 10:40 AM
A simple whole roast chicken - one of my favorite things. It's browner than the lighting will allow and skin is nice and crispy.

http://www.cheftalk.com/content/type/61/id/68827/width/350/height/700/flags/LL

I sure hope you had that beautiful bird resting upon a bed of root vegetables to absorb all of the amazing juices, if not I say BLASPHEMER!!! All jokes aside, that looks tasty.

Lucretia
12-23-2012, 03:49 AM
Feeling like the bargain shopper-some good sales for Christmas. Beef tenderloin roast, potato gratin, broccoli--for less per serving than going to McDonalds.



12309

12310

AFKitchenknivesguy
12-24-2012, 04:14 PM
Feeling like the bargain shopper-some good sales for Christmas. Beef tenderloin roast, potato gratin, broccoli--for less per serving than going to McDonalds.



12309

12310

I like your style ;)

AFKitchenknivesguy
12-24-2012, 04:23 PM
My version of Christmas brisket, albeit a little different. 10 lb brisket, seasoned with pepper, kosher salt, and paprika, smoked with mesquite/oak (I ran out of mesquite so it's just a touch...sad face) for 14.5 hours in my BGE. Temps ranged from 207-228F in the BGE. I let it rest for 30 mins before slicing. Knife is a Misono Swedish steel 270mm gyuto with Adams rehandle many years ago.

http://i559.photobucket.com/albums/ss35/jherm77/brisket002-Copy.jpg

http://i559.photobucket.com/albums/ss35/jherm77/brisket005.jpg

http://i559.photobucket.com/albums/ss35/jherm77/brisket006.jpg

http://i559.photobucket.com/albums/ss35/jherm77/brisket017.jpg

http://i559.photobucket.com/albums/ss35/jherm77/brisket013.jpg

http://i559.photobucket.com/albums/ss35/jherm77/brisket015.jpg

sw2geeks
12-24-2012, 05:07 PM
Man, that looks tasty!

AFKitchenknivesguy
12-24-2012, 05:10 PM
Too bad we don't live closer, we could trade some with each other! I am from PA, but more and more I think I should have been born in Texas.

Duckfat
12-26-2012, 01:16 PM
Nice looking brisket Jason! Looks like you have the BGE dialed in right where you want it.

Jim
12-26-2012, 04:02 PM
Pass me a plate of that!

Keith Neal
12-26-2012, 05:02 PM
http://i1132.photobucket.com/albums/m580/nealkeith/Christmaspartydesserts_zps21db5034.jpg

Desserts for our Christmas party. Cheesecake with Red Currant glaze and raspberries, and Chocolate Charlotte with rum and almonds.

AFKitchenknivesguy
12-26-2012, 06:01 PM
Very elegent!

Mike9
12-27-2012, 05:15 PM
I cleaned out the ice box today and used the leftover standing rib for a chili. Leftover breakfast sausage and cheddar went into corn bread.

mano
01-02-2013, 09:18 PM
Thanks for posting this. Made the Potato Pave with burgers for New Year's Eve. Killer taste and pretty easy to make.



Filet mignon, green beans, and Thomas Keller's "Potato Pave (http://momofukufor2.com/2010/03/ad-hoc-potato-pave-recipe/)" from the Ad Hoc cookbook.

http://i1147.photobucket.com/albums/o544/Kitchen_Knife_Forums/Food%20and%20Drink/2012-12-02_CA_Beef_Rub.jpg

The potatoes came apart on me a little bit, but it was delicious nonetheless!

Johnny.B.Good
01-02-2013, 09:33 PM
Thanks for posting this. Made it with burgers for New Year's Eve. Killer taste and pretty easy to make.

I found it a little bit tedious and time consuming, but think it would be less so now that I've done it once. The contrast between the crunchy outside and soft inside is pretty great, and it's certainly good looking (assuming you can keep them together, which I will be more careful about next time).

Jmadams13
01-02-2013, 09:34 PM
Wanted to give the new knife a julienne workout, so did a quick stir-fry, warm soba, and hoisin glazed tuna

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

stereo.pete
01-04-2013, 08:46 PM
http://img687.imageshack.us/img687/1008/burber.jpg (http://imageshack.us/photo/my-images/687/burber.jpg/)

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

Wife wanted burgers and since I've darn near perfected the art of burgery I said why not! 85% ground round with nothing but a generous sprinkling of salt, topped with bleu cheese and bacon sauce, pickled jalapeños and topped off with carmelized onions. Let's just say they were AWESOME!!!

jmforge
01-04-2013, 09:21 PM
12491
Here is Bugs Bunny..........well, half of him, resting quietly in a bath of Kriek and aromatics until tomorrow. Cook!!!! Where's my Hasenpfeffer?:lol2:

AFKitchenknivesguy
01-05-2013, 12:59 AM
http://img687.imageshack.us/img687/1008/burber.jpg (http://imageshack.us/photo/my-images/687/burber.jpg/)

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

Wife wanted burgers and since I've darn near perfected the art of burgery I said why not! 85% ground round with nothing but a generous sprinkling of salt, topped with bleu cheese and bacon sauce, pickled jalapeños and topped off with carmelized onions. Let's just say they were AWESOME!!!

Yum!

Mike9
01-09-2013, 06:17 AM
Great looking burger! I like to grind mine from 2 parts chuck to 1 part sirloin. I also save trimmings from tender loin and rib eye for grinding.

Lucretia
01-12-2013, 05:01 PM
MMMmmmm....Burger!

12633

Johnny.B.Good
01-12-2013, 07:48 PM
After reading Peter and Lucretia's latest posts, I'm now very much in the mood for a burger!

Zwiefel
01-12-2013, 08:19 PM
Spousal unit is out of town for a work conference in Hawaii...decided to make something tasty for myself in her absence.

Braised beef in green cardamom sauce (more than 100 green cardamom pods...almost like incense when it simmers):
http://farm9.staticflickr.com/8378/8373609749_8590a638d4.jpg

fresh veg for a yogurt dipping sauce:
ginger, cucumber, onion, tomato
http://farm9.staticflickr.com/8468/8374744176_85727fa936.jpg

And the plated product:
http://farm9.staticflickr.com/8083/8375117304_42b1fac9b5.jpg

with some flat bread, green chile pickle, and lime pickle.

Von blewitt
01-12-2013, 08:26 PM
That made my mouth water^^ yum!

mr drinky
01-12-2013, 10:09 PM
MMMmmmm....Burger!

12633


That burger looks amazing. I feel like a good burger right now.

k.

Johnny.B.Good
01-13-2013, 12:41 AM
Zwiefel, that looks amazing!

stereo.pete
01-13-2013, 12:52 AM
Lucretia, beautiful burger! Zwiefel well played sir!

Lucretia
01-13-2013, 01:33 AM
Thanks! Was out working in the yard and needed some fuel...burger and a beer did the trick.

Zwiefel
01-13-2013, 08:19 PM
Omelette with cilantro, onions, green chile's.
http://farm9.staticflickr.com/8336/8377763933_5e47607ec6.jpg

chiffonade (sort of).
http://farm9.staticflickr.com/8331/8378847540_0d4b074915.jpg

Cumin and curry leaf scented rice.
http://farm9.staticflickr.com/8055/8378874020_663599d83a.jpg


Carmelize onions, then add the spice paste (garam masala, cumin, coriander, unsweetened coconut, fennel seeds, cayenne, turmeric) and fry for a bit.
http://farm9.staticflickr.com/8373/8377814707_ee2f467eb5.jpg

add omelette strips and cilantro, simmer a few minutes more and serve:
http://farm9.staticflickr.com/8220/8377821367_fb93bb8db8.jpg

Not too shabby...omelette almost had the texture of noodles. Interesting dish...from the Malabar coast of India.

Lucretia
01-13-2013, 08:51 PM
Some great looking dishes, Zweifel!

Zwiefel
01-13-2013, 09:02 PM
Thanks Lucretia!

I love that plate...it's supposed to be a "chips-n-dip" type serving platter...but the instant I saw it I knew it'd be perfect for a pseudo-thali type service plate. Bought all of them the store had on the spot...all 4 that is :)

Lucretia
01-13-2013, 09:09 PM
Actually, I meant the food--but the plates are great, too.

So much for being a suffering bachelor while the spouse is away.

Zwiefel
01-13-2013, 09:16 PM
sorry, yeah....I just happened to be thinking about the plate when I responded :)

well...the spousal unit will have much many leftovers to enjoy for dinner upon her return tomorrow. And maybe some champagne as well....which I enjoy much more than real pain.

Jmadams13
01-14-2013, 08:21 PM
All this burger talk got me going so... Burgers tonight on my night off.

70/30 chuck/venison with egg, bread crumbs, cumin, sea salt, and diced jalapeños on my own brioche buns.

http://i.imgur.com/fNix7.jpg

Jmadams13
01-14-2013, 08:23 PM
Oh yeah, topped with sautéed onions (in bacon fat, yumm) and my own pickled jalapeños

Zwiefel
01-14-2013, 08:26 PM
mmmmm.....cumin. Haven't tried that in a burger before.

Looks tasty!

Igasho
01-14-2013, 10:15 PM
https://lh6.googleusercontent.com/-73wsNZTa6iM/UPTH_f-UT2I/AAAAAAAAAnQ/BrQQdi2oq40/s720/IMG_20130114_185459.jpg
https://lh4.googleusercontent.com/-TTnatbQ8dA8/UPTH_euWlNI/AAAAAAAAAnU/qW86h7D-3Go/s720/IMG_20130114_185453.jpg

Chocolate pnut butta cookies time :)

Zwiefel
01-14-2013, 10:22 PM
Chocolate pnut butta cookies time :)


uh-oh! now I have that song stuck in my head....again.

Lucretia
01-14-2013, 10:58 PM
70/30 chuck/venison with egg, bread crumbs, cumin, sea salt, and diced jalapeños on my own brioche buns.

Looks and sounds great! I love venison--bet it would be really good in a burger like that.

And Igasho, that is just evil to post cookies like that. (I will NOT go make cookies. I will NOT go make cookies!)

Was looking through the fridge trying to figure out something for dinner. Ended up making some "Clean out the refrigerator Meatball Soup." Good on a cold night.


12644

12645

chinacats
01-14-2013, 11:17 PM
Looks and sounds great! I love venison--bet it would be really good in a burger like that.

And Igasho, that is just evil to post cookies like that. (I will NOT go make cookies. I will NOT go make cookies!)

Was looking through the fridge trying to figure out something for dinner. Ended up making some "Clean out the refrigerator Meatball Soup." Good on a cold night.


12644

12645

Looks good, what kind of pot are you using?

Lucretia
01-15-2013, 12:04 AM
It's Scanpan. I got the set originally in 1992, and I've had the pots replaced under warranty at least once, and I think twice since then for the coating peeling. They were just replaced in late 2010 and I noticed tonite that the coating is starting to pit and peel again. I'm thinking about looking for something else. I have a smaller Le Creuset that is really nice, but it's too heavy to schlep around easily.

El Pescador
01-15-2013, 12:09 AM
It's Scanpan. I got the set originally in 1992, and I've had the pots replaced under warranty at least once, and I think twice since then for the coating peeling. They were just replaced in late 2010 and I noticed tonite that the coating is starting to pit and peel again. I'm thinking about looking for something else. I have a smaller Le Creuset that is really nice, but it's too heavy to schlep around easily.

My mother bought a Swiss diamond sauté pan and it is really great.

Lucretia
01-15-2013, 12:19 AM
I'll have to look into that. Seems like others on the forum liked Swiss Diamond.

Chuckles
01-15-2013, 12:32 PM
1265012651

Saw the burgers and thought I'd share. White cheddar seared on flattop, heirloom tomato, local beef bought a cow at a time. Double decker will kill you, over a pound of meat and cheese.

Lucretia
01-15-2013, 02:09 PM
Photos aren't working for me. :(

Sounds like a great burger!

Chuckles
01-15-2013, 04:46 PM
First photos I've tried to upload. Just added on as Site Supporter. Will try again later when I get a chance.

Chuckles
01-15-2013, 05:22 PM
12656

I can has Cheeseburger?

Zwiefel
01-15-2013, 05:24 PM
That's a nice looking burger...you got extras?

Chuckles
01-15-2013, 05:29 PM
That was a one time deal for a guy who insisted on it. He did not look like he was feeling too hot by the time he was done.

This is what it usually looks like. Plenty for everybody.

Lucretia
01-15-2013, 05:35 PM
That is one good looking heart attack on a plate! Love the browned cheese.

jmforge
01-15-2013, 06:46 PM
Speaking of that, SOMEBODY has to know how to make a Shady Glen cheesburger.......
That is one good looking heart attack on a plate! Love the browned cheese.

Lucretia
01-15-2013, 07:57 PM
Some photos of the Shady Glen burger in work here (http://www.roadfood.com/Reviews/Overview.aspx?RefID=14).

JohnnyChance
01-15-2013, 09:39 PM
Ehh, the Shady Glen burgers aren't that great.

jmforge
01-16-2013, 12:55 AM
SACRILEGE!!!! :lol2: To be honest, when i lived in Manchester in 74-76, I never had a Shady Glen burger. The best burgers that I had in town were the big, thick, bloody ones served at a place right there at the intersection of Middle Turnpike and Center Street next to the pizza and grinder shop and antique store. We went to Shady Glen for ice cream which was pretty freakin' good as I recall. Friendly's on Main was the regular stop, but Shady Glen out on Middle Turnpike was the special treat. I don't know if I even knew they had a second location at the mall. We thought the main location was actually in Bolton, but I guess it is right on the town line.
Ehh, the Shady Glen burgers aren't that great.

Johnny.B.Good
01-16-2013, 01:12 AM
That is one good looking heart attack on a plate! Love the browned cheese.

+1

Bravo, Chuckles!

spinblue
01-19-2013, 07:45 PM
Forgot to take pictures.... Duck Confit Risotto with Morels - Oh Man!

It went over great, everyone cleaned their plates.

Talal
01-19-2013, 08:24 PM
Forgot to take pictures.... Duck Confit Risotto with Morels - Oh Man!

It went over great, everyone cleaned their plates.

+10

jmforge
01-19-2013, 09:10 PM
I tried the Carroll Shelby white chicken chili mix tonight just to see if i like the idea. Pretty good, but a tiny bit bland compared to regular Texas red even with the full packet of cayenne. I may want to explore some Santa Fe style recipes next.

Zwiefel
01-19-2013, 11:40 PM
Cheese board for the Mrs. while we watch a bit of Downton Abbey...Ok, I might of et some too.

Dry Italian Salami, chive and onion cheddar, dill and garlic cheddar, 1k day cheddar, some kind of goat cheese (couldn't really decipher the label), and some nice water biscuits.


http://farm9.staticflickr.com/8468/8396362515_4509c1b378.jpg

Also spent an hour or so on the stones today. Watanabe Nakiri, Suisin IH Gyuto, Gengetsu Petty, and Masamoto VG Gyuto...Mizayuma 5000, Kitayama 8000, strop on newsprint. the Gengetsu in particular was a bit blunt and the Watanabe not too far behind. Now all have a reasonable edge for the Knife Skill class Tues evening. Doing a run-through with friends tomorrow.

Mike9
01-20-2013, 02:27 PM
Birthday party last night with 24 guests. I brined 7 chickens, drained, dried, wishbone out and look - all trussed up and nowhere to go . . . but into a 425 oven for 65 minutes then a rest before carving. They were delicious.

http://i1214.photobucket.com/albums/cc489/mikel9nine/chickns2_zps7b04a6bc.jpg

Made Israeli couscous with fortified veg stock, porcini, shitaki, and criminis. Many guests brought sides and lots and lots of wine.

Johnny.B.Good
01-20-2013, 02:31 PM
You got all of those chickens into one oven at once?

Sounds like a great party! Yours?

Mike9
01-20-2013, 03:50 PM
LOL - I have a South Bend commercial range with two ovens.

Yeah our party - my wife's is today and mine is Thursday - we are 60 this year and started this party thing 20 yrs ago.

Igasho
01-20-2013, 04:41 PM
Ok where did you get the wall hanging baskets?


Birthday party last night with 24 guests. I brined 7 chickens, drained, dried, wishbone out and look - all trussed up and nowhere to go . . . but into a 425 oven for 65 minutes then a rest before carving. They were delicious.

http://i1214.photobucket.com/albums/cc489/mikel9nine/chickns2_zps7b04a6bc.jpg

Made Israeli couscous with fortified veg stock, porcini, shitaki, and criminis. Many guests brought sides and lots and lots of wine.

Mike9
01-20-2013, 07:42 PM
I think I got those at Home Depot - I've had them for a while and they work great.

jmforge
01-20-2013, 10:04 PM
Nice. I had some Port Salut, saucisson sec and pate de campagne the other night on baguette slices with some Chimay red the other night.
Cheese board for the Mrs. while we watch a bit of Downton Abbey...Ok, I might of et some too.

Dry Italian Salami, chive and onion cheddar, dill and garlic cheddar, 1k day cheddar, some kind of goat cheese (couldn't really decipher the label), and some nice water biscuits.


http://farm9.staticflickr.com/8468/8396362515_4509c1b378.jpg

Also spent an hour or so on the stones today. Watanabe Nakiri, Suisin IH Gyuto, Gengetsu Petty, and Masamoto VG Gyuto...Mizayuma 5000, Kitayama 8000, strop on newsprint. the Gengetsu in particular was a bit blunt and the Watanabe not too far behind. Now all have a reasonable edge for the Knife Skill class Tues evening. Doing a run-through with friends tomorrow.

Mike9
01-21-2013, 12:42 PM
So what do you do with 7 chicken carcasses? Make a pot of stock what else! I roasted some veg, garlic and dried chilis, broke down my carcasses and seared them in duck fat then added the roast veg and deglazed that pan with white wine.

http://i1214.photobucket.com/albums/cc489/mikel9nine/partystock1_zps78dd6a53.jpg

then I added 9 qts of water, some fresh herbs and a bouquet garni of dried herbs, some fresh garlic and dried porcinis.

http://i1214.photobucket.com/albums/cc489/mikel9nine/partystock2_zps308eec85.jpg

The house smells mouth wateringly good. :hungry:

Zwiefel
01-21-2013, 03:30 PM
So what do you do with 7 chicken carcasses? Make a pot of stock what else! I roasted some veg, garlic and dried chilis, broke down my carcasses and seared them in duck fat then added the roast veg and deglazed that pan with white wine.


:plus1: Love to make me a big pot of stock. Have a 5 gallon pot for this task. I like to strain it progressively finer until I'm going through coffee filters, and reduce it down from about 3 gallons of stock (after the bones/veggies are removed) to about 12 oz. It's almost like rubber with that level of concentration of gelatin. It's great to add a spoonful to dishes to give a lot of depth of flavor, just melts and coats everything.

And yeah, the house smells amazing for a couple of days. :)

mr drinky
01-21-2013, 03:48 PM
I thought I would make something out of the ordinary: rabbit and leek lasagne. I only have one sort of good photo. The dish turned out good, but there are some things I would tweak on the recipe.

k.

WildBoar
01-21-2013, 03:59 PM
interesting. Was the rabbit shredded (like an enchalada casarole)? What kind of sauce(s) did you use?

Mike9
01-21-2013, 04:39 PM
Yes - I love me some rabbit. Inquiring minds want to know.

Mike9
01-21-2013, 04:43 PM
I love that gelatinous goo that develops from the collagen. I'll be reducing some of this stock just for that purpose. I talked with several of the "white meat" people and they told me it was the best chicken they've ever had. Funny - I had 5 leg quarters and one wing left over. A buddy and I picked carcass - Pope's nose, that membrane from the ribs to the back and (of course) the oysters. That's the best eating meat on a bird IMO. Well that and crispy skin . . .

mr drinky
01-21-2013, 05:29 PM
interesting. Was the rabbit shredded (like an enchalada casarole)? What kind of sauce(s) did you use?

Yes it is shredded. I dredged the rabbit pieces in flour and cooked it in white wine/chicken stock with leeks until it was fall-off-the-bone and then shredded it. The sauce was the cooking juices reduced with thyme, the leeks, and some mushrooms then parmesan was stirred in before layering it on the pasta sheets.

The recipe that I got from Jamie Oliver's magazine was so-so in terms of being a lasagna -- but it came out pretty tasty with a few tweaks. It was more like a rabbit stew in between pasta sheets, but I added an egg-parmesan mixture between layers for some added sauce and body. The sauce was just a bit too thin for my taste and could have benefitted from a béchamel sauce or some tomatoes for a more tomato-based take on it.

When I was done, I searched for rabbit lasagna to see other versions, and most sites that had it were British, so I guess it is more common over the pond.

k.

WildBoar
01-21-2013, 05:35 PM
cool -- thanks. We made rabbit for the first time last month (just a braise), and we'd like to make more dishes. I could see that lasagne kicking ass with a tighter sauce. And maybe add some carrots, just 'cause they go great with Bugs.

mr drinky
01-21-2013, 06:09 PM
I saw some other versions with fennel bulb that I thought sounded good.

k.

stereo.pete
01-21-2013, 07:17 PM
Rabbit is the only protein I just can't seem to wrap my taste buds around. I have had it prepared at Next in four different courses, and each has left me unimpressed. On another note, I just noticed that K.'s user name is Mr. Drinky and not Mr. Dinky, which is what I have thought it was for the last two years... Sometime's it takes a few glasses of bourbon to start seeing the truth!

Mike9
01-21-2013, 07:36 PM
Hmmmm - I have always done rabbit by dredging in seasoned flour and browning in bacon drippings. Then I add two sliced onions, garlic and spice then add a pint of sour cream and let that cook down to a nice sauce till the protein is tender. This is really good over wide dutch style noodles.

stereo.pete
01-21-2013, 11:06 PM
Here's my beef Bourguignon...

http://img197.imageshack.us/img197/6369/beef.jpg (http://imageshack.us/photo/my-images/197/beef.jpg/)

Zwiefel
01-21-2013, 11:08 PM
That looks great Pete! Hearty winter food.

sw2geeks
01-22-2013, 12:20 AM
Thar beef Bourguignon looks great!

mhlee
01-22-2013, 01:28 AM
Making Tonkotsu ramen soup. Had a snack of Black Cod spine smeared with XO sauce and green onions and torched.

mr drinky
01-22-2013, 06:55 AM
Thar beef Bourguignon looks great!

+1. Very nice.

k.

Lucretia
01-25-2013, 04:34 PM
Did a grocery run right before lunch, and rather than go through the drive through, swung by the meat department and found a lonely little beef tenderloin steak on sale. Throw in some veggies, and for the same price as Burger Death, I had MY kind of happy meal! Probably didn't take any longer, either.


12790

12789

Mike9
01-26-2013, 08:59 AM
I made a Portuguese Fish Stew last night. It was delicious with hot, crusty french bread and a Woodchuck Cider.

http://i1214.photobucket.com/albums/cc489/mikel9nine/fishdish1_zps05f5707c.jpg

jigert
01-26-2013, 09:10 AM
Great looking pics, Lucretia!

Zwiefel
01-26-2013, 08:49 PM
Made some beef and parsnip stew tonight to ward off the winter weather. Been about 10 years since I made stew, thought I'd try with parsnips instead of potatoes this time.

Mise en place:
http://farm9.staticflickr.com/8323/8417737533_f359f1a07a.jpg
chopped tomatoes, 3lbs finely diced yellow onions, 2C Ledson Merlot, 4 medium parsnisp, 3tbsp tomato paste, 1 bulb minced garlic, 5 tbsp flour, 4 tbsp hungarian paprika, 3 tbsp freshly ground cinnamon stick, 12 freshly ground cloves, Ingoglia 270mm Gyuto-Hiki

Finished stew:
http://farm9.staticflickr.com/8335/8417736521_ff42325e2e.jpg
Caramelize onions, add flour + brown, add tomato paste + garlic then brown, fry spices separate and add, add paprika, add wine, bring to simmer. add wine, browned parnsnips, and browned beef. cover with stock, bring to simmer. place in 300F oven for 2.5 hours.

Little Garlic Bread:
http://farm9.staticflickr.com/8046/8417735369_78f1ab2411.jpg

Plated:
http://farm9.staticflickr.com/8192/8418825850_617f653fce.jpg

It was satisfactory...will definitely try this again, parsnips were a bit soft, will add them 1/2 way through next time.

Mike9
01-27-2013, 12:25 PM
Great looking stew - I made a carrot and parsnip thing over the holidays and forgot how much faster parsnips cook than carrots. I had to remove them and finish the carrots then add them back in to heat and serve.

Lucretia - that's a delicious looking dish.

Mike9
01-27-2013, 07:56 PM
I scored a couple lbs of boneless chuck the other day and today I ground it up for meatballs . . .

http://i1214.photobucket.com/albums/cc489/mikel9nine/spaghetti2_zps91d300dc.jpg

Talal
01-27-2013, 09:13 PM
Nice pictures guys, seriously mouth water dishes..

heres tonights dinner:

STEAK!!!

grass fed rib eye, cooked in #10 erie (late 1800s pan) , seasoned with pink salt ONLY

roasted beets and carrots, and roasted potatoes. fat base coconut oil, pink salt, cubeb pepper, put garlic in half way through (whole pieces) and fresh thyme last 5-10 mins to not burn them. Sweet smoked paprika with the carrots & beets and hot smoked paprika with the potatoes (spanish). I use the jamie oliver technique as well half way through, compress them down into the hot oil with a potato masher to increase surface area and crisp. It also entraps oil in between the skin and the potato .. its incredible , you can see the liquid in there!

Also for the potatoes i use this little hand cracked compressed oil mister called "misto" with some red wine vinegar, i misted a thin layer on the potatoes during the last 10 mins , gives it a nice zing!

ofcourse for the finale I deglazed pan (beef fat) with organic mini porcinis as a mop!

http://i20.photobucket.com/albums/b224/munky420/IMGP6940_zpscb65bc51.jpg

http://i20.photobucket.com/albums/b224/munky420/IMGP6939_zpsa0a604b7.jpg

http://i20.photobucket.com/albums/b224/munky420/IMGP6941_zps49cab745.jpg

Zwiefel
01-27-2013, 09:48 PM
Nice work Mike + Talal! both great looking dishes.

Talal, I've seen that "smashed potato" technique in Cook's Illustrated as well...very effective.

My dinner tonight was much more simple, but was entirely satisfactory...black pepper ham, horseradish cheddar, cucumber, green leaf lettuce, vine ripe tomatoes with oven fries and coucous.

http://farm9.staticflickr.com/8354/8422641892_ef7f7ec69d.jpg

Lucretia
01-27-2013, 10:11 PM
OK, I'm going to have to check out how to do potatoes like that, Talal. Mine have never looked that good. That whole meal looks like something I could seriously hurt myself on. (Except the beets. Just can't seem to develop a taste for them.)

Thanks Mike9 and jigert!

Many great looking dishes, all!

Mike9
01-27-2013, 11:50 PM
I got to say - we'd all make one helluva "pot luck" party now wouldn't we?

Lucretia
01-28-2013, 12:19 AM
I got to say - we'd all make one helluva "pot luck" party now wouldn't we?

It'd be great--but we'd each have to bring a wheelbarrow. For the food on the way in, and to carry our full bellies on the way out!

Talal
01-28-2013, 06:41 AM
It'd be great--but we'd each have to bring a wheelbarrow. For the food on the way in, and to carry our full bellies on the way out!

lol, and a dedicated "pusher" for each of us!

Zwiefel
01-28-2013, 10:42 AM
also, possibly the safest event in town that day...I'd pity the fool who tried to rob such a gathering.

spinblue
01-28-2013, 10:00 PM
Thanks for posting this. Made the Potato Pave with burgers for New Year's Eve. Killer taste and pretty easy to make.

Thanks for the pave idea, we tried it this weekend and loved it. Takes some time doing it, but like they say, good things come to those that wait.

Can't find the post at the moment, but someone made a brisket beef stew. Made that yesterday and let it rest a day for the flavors to fully develop per their suggestion. It was terrific with Mom's homemade bread.

Thanks to everyone for posting and the great pictures.

sw2geeks
01-28-2013, 10:47 PM
Can't find the post at the moment, but someone made a brisket beef stew. Made that yesterday and let it rest a day for the flavors to fully develop per their suggestion. It was terrific with Mom's homemade bread.

Thanks to everyone for posting and the great pictures.

I always liked a well rested stew!

Mike9
02-02-2013, 10:12 AM
Last night - linguini with shrimp and a simple cheese sauce -

http://i1214.photobucket.com/albums/cc489/mikel9nine/pasta1_zpsfb9495a5.jpg

stereo.pete
02-02-2013, 11:18 AM
@Mike9, simple and beautiful!

Talal
02-02-2013, 10:12 PM
Dinner tonight.. FAJITAS!! . Pure Corn tortillas (GMO FREE) , with layer of sour cream and avocado cilantro lime spread (mashed up with some pink salt).

marinated a grass fed flank in: fresh orange juice and lime juice, olive oil, cracked black pepper, pink salt, cilantro, garlic, jalapeno for 2 hours .

browned it in the larger pan alongside onions and bell peppers, then finished in the oven quickly to be rested. My deba then made quick work of it!!

Simple, delicious.! Only downside is I had a bit to drink , and cut the first half of the 1st piece WITH the grain. So the first tortillas was chewy :scared4:

as i was chewing i was like "wow my jaws getting weak". Was pretty funny, took down the rest of the meat in minutes after i realized :lol2:

Oh and for the cast iron heads (im very addicted), They are both griswolds. The large one is a #14 and the small #5 (heated the tortillas) both pre 1925 pieces!

Pictures!

http://i20.photobucket.com/albums/b224/munky420/IMGP6944_zps1c0de612.jpg

http://i20.photobucket.com/albums/b224/munky420/IMGP6947_zpsec526c3c.jpg

http://i20.photobucket.com/albums/b224/munky420/IMGP6951_zps1ddef5ba.jpg

http://i20.photobucket.com/albums/b224/munky420/IMGP6952_zps77523f34.jpg

http://i20.photobucket.com/albums/b224/munky420/IMGP6953_zpsc38b57c3.jpg

http://i20.photobucket.com/albums/b224/munky420/IMGP6956_zps3d0c042f.jpg

http://i20.photobucket.com/albums/b224/munky420/IMGP6958_zps60a919e8.jpg

http://i20.photobucket.com/albums/b224/munky420/IMGP6965_zps43123a63.jpg

heirkb
02-02-2013, 10:18 PM
Looks excellent, Talal.

How long did it take for your cast iron seasoning to be tough enough to handle an acidic marinade? I'm pretty sure if I cooked something like that in mine, the seasoning would get pretty dull, which I've taken to mean that I lost some seasoning during the cooking. I only have something like 10-20 uses on mine post-seasoning, though, so I know it's still a young seasoning.

Mike9
02-02-2013, 10:21 PM
Great looking fajita Talal

Zwiefel
02-02-2013, 10:24 PM
Mighty fine!

Talal
02-02-2013, 10:34 PM
Looks excellent, Talal.

How long did it take for your cast iron seasoning to be tough enough to handle an acidic marinade? I'm pretty sure if I cooked something like that in mine, the seasoning would get pretty dull, which I've taken to mean that I lost some seasoning during the cooking. I only have something like 10-20 uses on mine post-seasoning, though, so I know it's still a young seasoning.

see ive got a few pans with varying levels of seasoning or "slippyness" as i like to call it. the #14 is my pan that use for acidic stuff. basically the one i abuse the most, the others im very strict with, one of them is an egg only pan even to maintain its integrity. its like an ice rink.
Im not sure what kind of pan you are using but the ones before 1940 , especially by griswold are made at a standard which has not been replicated since. They can take a mean seasoning very quick. So basically to answer your question not long at all, i use coconut oil (high saturated fat content) and can obtain a nice seasoning within minutes of smoking should it ever be dull. i then let it cooldown with the oil in it and wipe very clean when it is cool. Ive tried other brands of pans before my griswold fever but they just are not the same. For that #14 knowing i was going to use it for some acidic stuff , i was sure to give it 2 more seasoning sessions.

stereo.pete
02-02-2013, 10:37 PM
http://imageshack.us/a/img845/9794/chixen.jpg

Talal
02-02-2013, 10:37 PM
Last night - linguini with shrimp and a simple cheese sauce -

http://i1214.photobucket.com/albums/cc489/mikel9nine/pasta1_zpsfb9495a5.jpg

that is one delicious knife... i mean meal :bliss:


and stereo pete....!! that just made me want a 2nd dinner!

heirkb
02-03-2013, 11:19 AM
see ive got a few pans with varying levels of seasoning or "slippyness" as i like to call it. the #14 is my pan that use for acidic stuff. basically the one i abuse the most, the others im very strict with, one of them is an egg only pan even to maintain its integrity. its like an ice rink.
Im not sure what kind of pan you are using but the ones before 1940 , especially by griswold are made at a standard which has not been replicated since. They can take a mean seasoning very quick. So basically to answer your question not long at all, i use coconut oil (high saturated fat content) and can obtain a nice seasoning within minutes of smoking should it ever be dull. i then let it cooldown with the oil in it and wipe very clean when it is cool. Ive tried other brands of pans before my griswold fever but they just are not the same. For that #14 knowing i was going to use it for some acidic stuff , i was sure to give it 2 more seasoning sessions.

Thanks for your reply. I'm using old Wagners--I forget how old now, but I remember looking them up and finding that they were pre-WWII--and some DeBuyer carbon pans. I like your idea with the multiple pans for different purposes. I think I'll reserve one of my pans (probably the DeBuyer crepe pan until I can get a nice vintage CI griddle) for just eggs and omelettes.

Mike9
02-04-2013, 12:13 AM
Pot luck ball game food - (good game Baltimore!!) - so no real meal deal there, but I did make a totally satisfying brunch for my wife and I.

Grits finished with sausage, ham, eggs, and cheese with some sour dough toast and sweet butter. I washed mine down with a glass of cranberry infused hard cider - delicious.

http://i1214.photobucket.com/albums/cc489/mikel9nine/grits1_zpsba87320c.jpg

Talal
02-04-2013, 06:50 AM
Pot luck ball game food - (good game Baltimore!!) - so no real meal deal there, but I did make a totally satisfying brunch for my wife and I.

Grits finished with sausage, ham, eggs, and cheese with some sour dough toast and sweet butter. I washed mine down with a glass of cranberry infused hard cider - delicious.

http://i1214.photobucket.com/albums/cc489/mikel9nine/grits1_zpsba87320c.jpg
'
almost looks like bunny ears :)

Mike9
02-06-2013, 06:04 PM
I roasted some pork loin, pan potatoes, field greens with Macintosh apple wedges.

http://i1214.photobucket.com/albums/cc489/mikel9nine/pork1_zpsb8581814.jpg

Jmadams13
02-06-2013, 09:18 PM
Nothing special. Made some black bread with our oatmeal stout for table service tonight as an experiment. Went over pretty well

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

Zwiefel
02-06-2013, 10:05 PM
Nice looking loaves...very regular, nice looking crumb...good work!

Jmadams13
02-06-2013, 10:32 PM
Thanks. Bread is my life, litterly, so its nice to here a good word. I'll post pics of the crumb when I cut into the next one later tonight

Talal
02-07-2013, 09:22 AM
beatiful looking bread..

Salty dog
02-07-2013, 09:37 AM
I used a simple clean style for plating this gig.

http://i1036.photobucket.com/albums/a442/Saltys_knives/1sushi.jpg
http://i1036.photobucket.com/albums/a442/Saltys_knives/1lob.jpg
http://i1036.photobucket.com/albums/a442/Saltys_knives/1chicken.jpg
http://i1036.photobucket.com/albums/a442/Saltys_knives/1lamb.jpg
http://i1036.photobucket.com/albums/a442/Saltys_knives/1dessert2.jpg

mano
02-07-2013, 09:47 AM
Looks great. What's on each plate w/sauces?

Mike9
02-07-2013, 09:53 AM
That bread looks good and Salty that plating is very clean and the food looks delicious.

Zwiefel
02-07-2013, 09:59 AM
nice work, as usual, Salty. I have no skill/imagination for plating...I'm happy when it doesn't look like the school cafeteria after I plate something!

Salty dog
02-07-2013, 11:13 AM
#1 Tuna tataki nagiri, (just branded it) kabayaki, avocado, toasted sesame, daikon radish, avocado, wasabi
Grilled Maine tail with hush puppies, a mounted ancho chili sauce, lime-cabbage slaw
Ballotine of chicken, mushroom mousse, chicken-port demi, lightly caramelized BS.
Rack of Aussie lamb, petite filet, truffled mashed, chimichuri and diavola sauces
Mini Wisco cream puff, toasted coconut flan, choco decadence, raspberry puree

I made a killer Caledonia cabbage soup with smoked pork belly and diced roasted beets but didn't get a photo. Caledonia may be the cabbage capital of the world.

It was a private corporate thing with a global theme. Bunch of ferners were in town.

eshua
02-07-2013, 03:05 PM
Everything looks great!

In a lot of you pics you have daikon or carrot garnish. Do you spin them by hand or bought one of those turner things like korin sells?

Salty dog
02-07-2013, 08:12 PM
We call it a spiruli machine.

Talal
02-07-2013, 11:30 PM
beatiful salty!!!

Mike9
02-07-2013, 11:31 PM
Rack of Aussie lamb

Is that the grass fed, free range stuff that comes cryo packed? I love that and the beef tender loin and rib eye - "nature's reserve" is the brand I get - delicious meat.

daveb
02-09-2013, 03:56 PM
Some quails. Marinated in miso then grilled. Udon w ginger/scallion, sugar peas. This is first time I've ventured beyond "stuff in a jalapeno and wrap in bacon..." Plating and pictures can only get better. Quail did not suck.

13158

Regards,

Dave

DeepCSweede
02-09-2013, 04:49 PM
Looks pretty darn good Dave. Funny, I almost went on a quail hunt today, but my little girl got sick.

sachem allison
02-09-2013, 05:15 PM
Steamed Oregon Dungeness crabs, Red wine and Tamarind braised Wagyu Short ribs, Black Pepper roasted Butternut squash, Chinese Black Mushrooms and Scallions and new crop Jasmine rice.

I would have taken more pictures but, the food was gone before I could get the camera. This was from the my cell.

Happy Birthday to Me!

steeley
02-09-2013, 10:24 PM
Whats in the jar .Whats in the jar.

boomchakabowwow
02-09-2013, 11:16 PM
this thread is huge..and i want to play.

here we go. i am no pro...i just do some simple cooking in my feeble kitchen.

oven baked fried chicken done in my weber
http://i1277.photobucket.com/albums/y482/boomchakabowwow/grilchicken2_zps51c6e188.jpg
thai salad
http://i1277.photobucket.com/albums/y482/boomchakabowwow/thaisalad_zps0623504b.jpg
wild pig potsticks
http://i1277.photobucket.com/albums/y482/boomchakabowwow/potsticks_zps07866686.jpg
my first loaf of bread!
http://i1277.photobucket.com/albums/y482/boomchakabowwow/1stloaf_zps4938f51b.jpg

bear1889
02-09-2013, 11:19 PM
Ok oven fired chicken on a weber? I would to have that recipe, please.

apicius9
02-10-2013, 12:15 AM
The thread that keeps on giving, great stuff again in the past few weeks. Hard to pick something out. But let's say I definitely would be a regular at Salty's if I lived closer. Oh, any chance to get some guidance on how to make black bread with oatmeal stout?

Stefan

sachem allison
02-10-2013, 02:24 AM
Whats in the jar .Whats in the jar.

nouc cham. It is the a sweet, garlicky, spicy fish sauce used as general comdiment and dipping sauce. You basically dilute fish sauce with garlic, chili flakes, sugar, white vinegar and water. Sometimes lime juice and shredded carrots. If done right you get the perfect balance of sweet,spicy, salty, tart and garlicky. We used it to dress the crab and cucumbers and herb salad (cilantro, scallions,basil and lettuce) My mother also was making Cha Goi which is a Vietnamese egg roll. filled with ground pork, shrimp, woodear mushrooms, garlic, shallots and rice vermicelli wrapped in rice paper and pan fried. This sauce is the traditional dipping sauce.

steeley
02-10-2013, 12:28 PM
YUM . Thanks Son
how about a little nouc cham on those wild pig potstickers.

Jmadams13
02-10-2013, 11:34 PM
my first loaf of bread!
http://i1277.photobucket.com/albums/y482/boomchakabowwow/1stloaf_zps4938f51b.jpg

First loaf ever? That looks great. How did the crumb turn out. The proof looks pretty spot on

AFKitchenknivesguy
02-10-2013, 11:46 PM
I gotta agree, that is a damn fine looking loaf of bread. Carmelization and "ears" looks perfect.

Mike9
02-11-2013, 02:48 PM
Great looking boule - would go good with the chili I made.

toddnmd
02-12-2013, 08:37 AM
That is a nice looking loaf!

boomchakabowwow
02-12-2013, 10:46 AM
thanks. i've made it two more times since.

i just dont eat alot of bread. i did it more to see if i could.

Talal
02-12-2013, 06:02 PM
Wow i hope my first loaf comes out that pretty!

how inspiring... i might start baking soon :hungry:

Jmadams13
02-12-2013, 06:32 PM
Made a crap loafs of these today. PA Dutch white bread

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

adletson
02-13-2013, 11:00 AM
What kind of pans are you using to get such good side browning? We make all our bread for our family of 5 and we have had problems with browning the bottom and sides of loaves before overcooking them.

Beautiful bread by the way. Formula?

Zangetsushi
02-13-2013, 11:09 AM
i knew there was a reason i signed up here! awesome food guys! so hungry :P just had a Sprinkles cupcake

chinacats
02-13-2013, 11:12 AM
Welcome Zangetsushi! One of the best knife shops anywhere is right around the corner from you!

Cheers!

Jmadams13
02-13-2013, 03:55 PM
What kind of pans are you using to get such good side browning? We make all our bread for our family of 5 and we have had problems with browning the bottom and sides of loaves before overcooking them.

Beautiful bread by the way. Formula?

Thanks. I use cheapie non coated aluminum loaf pans. I get the even browning from taking them out of the pans and planing directly on the stones at around 150* internal, then let it finish to 205*. Sometimes with thicker pans they won't brown evenly.

boomchakabowwow
02-13-2013, 09:00 PM
JMA..that is a beauty!! pass the butter!

Jmadams13
02-13-2013, 10:22 PM
Thanks. It was paired with a honey smoked paprika compound butter. It was yummy

Lucretia
02-14-2013, 11:05 AM
Steamed Oregon Dungeness crabs, Red wine and Tamarind braised Wagyu Short ribs, Black Pepper roasted Butternut squash, Chinese Black Mushrooms and Scallions and new crop Jasmine rice.

I would have taken more pictures but, the food was gone before I could get the camera. This was from the my cell.

Happy Birthday to Me!

I turn my back for a week and Son has a birthday. Happy birthday, son! Food looks GREAT! And I love the muumuu and purple nailpolish look on you!

Salty dog
02-14-2013, 02:37 PM
http://i1036.photobucket.com/albums/a442/Saltys_knives/1truffle.jpg

eaglerock
02-14-2013, 02:54 PM
How much that costed :bigeek:

rahimlee54
02-14-2013, 03:13 PM
My first batch of berkshire bacon is finished by far the best bacon I have ever made, just need to use cherry wood next go around.

https://lh6.googleusercontent.com/-IhztdrrHq1A/UR1EqP5sLtI/AAAAAAAACt4/4ivz_MPlMR4/w339-h356-p-o-k/IMG_20130214_150741.jpg

mkmk
02-14-2013, 09:20 PM
http://i1036.photobucket.com/albums/a442/Saltys_knives/1truffle.jpg

Wow.

;- )

Tonight: grilled lamb loin chops and a roasted tomato risotto (from tomatoes from my garden I roasted up in October). Not fancy or complicated, but mighty tasty. And given that Valentine's Day is amateur hour for dining out, a vastly better experience, too.

My condolences to all of you working tonight feeding them.

stereo.pete
02-14-2013, 09:29 PM
Taco
Carnitas, Pickled Red Onion, Habanero, Queso Fresco, Cilantro, and Crispy Bacon


http://imageshack.us/a/img600/9921/tacoy.jpg

bear1889
02-15-2013, 01:16 PM
http://i1036.photobucket.com/albums/a442/Saltys_knives/1truffle.jpg

Did I miss something what are these??

sachem allison
02-15-2013, 03:23 PM
truffles white

bear1889
02-15-2013, 08:05 PM
truffles white

:eek2: that's a small fortune.

Salty dog
02-17-2013, 07:48 AM
http://i1036.photobucket.com/albums/a442/Saltys_knives/1lamb1.jpg

http://i1036.photobucket.com/albums/a442/Saltys_knives/1scallop2.jpg

mano
02-17-2013, 11:40 AM
Salty, you gotta say everything on the dish. Sometimes I try making stuff posted here at home.

Jmadams13
02-17-2013, 01:24 PM
Looks great salty.

bear1889
02-17-2013, 01:48 PM
Some things I made recently. Beef Heart Chili

http://i1276.photobucket.com/albums/y473/Bear1889/DSCN0837_zps4ce5d7e4.jpg
http://i1276.photobucket.com/albums/y473/Bear1889/DSCN0842_zps298e3e66.jpg
Beef Tongue
http://i1276.photobucket.com/albums/y473/Bear1889/DSCN0838_zps57a16fa0.jpg
Frittata
http://i1276.photobucket.com/albums/y473/Bear1889/DSCN0855_zps253130c9.jpg
http://i1276.photobucket.com/albums/y473/Bear1889/DSCN0851_zps4331406a.jpg

Just plain and simple

AFKitchenknivesguy
02-17-2013, 03:00 PM
Nice stuff Salty, a true artist.

Mike9
02-17-2013, 06:46 PM
It was freakin' cold today and I had a jones for some Manhattan fare so I made Ratner's Cabbage Soup and potato, leek and kasha Knishes. Really brought back some memories.

http://i1214.photobucket.com/albums/cc489/mikel9nine/Ratners1_zpse6f2d7c8.jpg

Salty dog
02-17-2013, 06:50 PM
That's my kind of eating.