Xenif
Senior Member
Meanwhile, Im looking at Danish beef tongue at the Chinese supermarket in Canada
Green onion skillet bread.
I made another porterhouse, this time to celebrate handing in my thesis on time. The Finnish wagyu again.
Rösti with smoked salmon
Who knew Finnish dairy cattle would make a steak that good. I'm quite happy that I can get this meat only a 20 minute drive from where I live, usually at decent prices. I haven't purchased American ribeye since I found the Finnish stuff.
I have these four vacuum packed in the freezer so I can put them directly in the sous vide bath.
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We need a like button for the like button… Angie, how about it?Also +1 on the like button in this thread
Duck leg confit with bistro potatoes.
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What's in a name? That which we call a roast
By any other name would smell as sweet
Dual Salad (Roast Beef and smoked trout) Bento as inspired by The BardView attachment 53926
Taco's Al Pastor (Pollo) - bought a new little skewer system for the egg ... capped with bacon while smoking/grilling ... roasted pineapple salsa, guacamole, lime/cilantro/Serrano crema and a bit of cilantro ... happy
That is some inspirational stuff!
Now to get some piggy shoulder to do it "right" ...
I often wished we all lived on the same culdesac. I’d get so fat.I sometimes dream about a food pass around for this thread ....
Thank you. I still use a thermapen to get close to the right temp.
I always do as much as I can to make sure the fat cap cooks so it's nice to eat. Cool noodles. Is that bonito flake on top?
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I had a look at the website. I'm having a real problem even considering signing up for that, mostly because it appears to be a cat in a bag. There is no indication of how long these lessons are. (All I'm told is that there are 36 lessons.) And once I've paid my $280 (which is definitely not cheap), I have rented access to the lessons for a year. Once that year is up, I presumably get to pay another $280.I've been enjoying my dive into MasterClass cooking lessons
I had a look at the website. I'm having a real problem even considering signing up for that, mostly because it appears to be a cat in a bag. There is no indication of how long these lessons are. (All I'm told is that there are 36 lessons.) And once I've paid my $280 (which is definitely not cheap), I have rented access to the lessons for a year. Once that year is up, I presumably get to pay another $280.
The website does a superb job at not disclosing what I'd actually be buying. Whether that's intentional or due to incompetence I cannot tell…
I hope photo's aren't mandatory, but I've been enjoying my dive into MasterClass cooking lessons. I've seen it plastered all over Facebook for close to 6 months, and since it had plenty of Thomas Keller content and Aaron Franklin BBQ, I took the dive and signed up.
Cant say I regret it. The quality and content is worth it. I've been working on very simple dishes that vastly improve upon my previous efforts, even simple side dishes like pan roasted zucchini and similar veggies.
Keller presents simple techniques instead of hard-and-fast recipes. Slicing whole zucchini lengthwise, instead of the more common "coins" He uses a small knife to cross hatch cuts about 1/3" into the flat surface of the zucchini and then liberally salts them, waits 15-20 minutes then blots off the moisture (that contains a lot of bitterness). Pan seared in canola oil for it's hight flash point, then finished in a 435º oven for 20 minutes gives a super custard-y result that really makes the natural flavor of zucchini shine. Definitely worth a try, and it plates very well, making an attractive compliment to any protein on a plate. I doubt I'll go back to sautéing "coins" in a pan.
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