Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.
Looks yummy! I like 135 for brisket, but I cook it for about 72 hours. One thing I don't like is how much it dries out when finished at 300 over smoke for a couple hours. How do you reheat the tri tip?
We actually didn't reheat it. It came out of the fridge cold and I tried to slice it as thin as possible. Toasted the slider buns, melted provolone, mushrooms (which were warm), tomato, avocado. I had a hard enough time keeping their little hands out of the cold cuts prior to plating.
It is grey outside, but hummus inside!
Hummus is my kryptonite food, I can gain 5lbs a week eating nothing but hummus and veg ....
Haha, I hear you. Delicious and dangerous! It’s supposed to be very healthy (maybe it is) but it’s a real gainomax in disguise.
It’s also beige, which means my son loves it. And he needs plenty of kryptonite.
Well, fat and carbohydrates. The tahini is over half fat, and the chickpeas are ⅔ carbohydrates.
Despite that, it's actually not too bad. There isn't that much tahini in hummus, and the chickpeas contain a reasonable amount of protein (nearly 9%). Because the chickpeas are cooked (and are over one-half water after that), the caloric value is quite low, and hummus contains a decent amount of fibre. There are lots of snack foods that are tons worse…
Let me pump the brakes on all this food awesomeness.
Steel cut oatmeal with a touch of maple syrup.
(Drops the mic!)
Happy Mid-Autumn Festival. Homemade mini mooncakes.
Had to do a second test run on the new tabletop gas grill. Pork tenderloins.
It even does pretty good in the wind when the lid is closed.
Abalone fried rice in abalone sauce
Going to a potluck picnic. I’m bringing Ratatouille. Hope to get in some surf fishing while the lady talk about their feelings.
Simple breakfast before heading to the beach
Meatloaf the other night on the Rec Tec. Fantastic
Today a small prime rib to try out along with some brats and mild Italian sausage to snack on beforehand.
We’ve been working on learning some basic chocolate work. They’re filled with banana and passion fruit purée ganache. Later this week we’re going to work on developing a good Earl Grey ganache and should be getting some Madagascar chocolate and vanilla beans to test as well.
More Semmeln (Bavarian style bread rolls):
To my chagrin, I made these, beginning to end, without touching any knife at all, not even once. I guess that provides me with a firm reservation for an extended period in purgatory.
In my defence, once it was all done, I used a Wüsthof Super Slicer to cut them into halves. "Your honour, would you please consider the extenuating circumstances of this case, just this once?"
Sous vide butter poached salmon on grits with fresh corn kernals.
@lowercasebill Great minds think alike(ish?)!
I will add peas to the leftovers tonight
lol that coleslaw looking like fettucine
southern boy? my ma makes mango upside down.
I'm a New Mexican. I had to restrain myself not to put green chile in it!
This one is beginning to go out of season so we are changing it up with similar components but for now:
• Financier (Almond + Browned butter cake)
• Sweet Crema (Mascarpone+Cream+Condensed Milk)
• Honey sponge crumble (Think inside of a crunchie bar but made w/honey)
• Cherry gel
•Roasted cherries (lemon, sugar, salt, 500 oven)
• with quenelle of Apricot Sorbet and micro green
Made a batch of Masaman curry (for the first time. Had it before from some local Thai restaurants, but wanted to make some so the kids could try it.
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