The more "Handcrafted" an edible item is the better it tastes and the healthier it is.
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The more "Handcrafted" an edible item is the better it tastes and the healthier it is.
Yea, you use BBQ sauce or seasonings to cover up poor beef.
Bob
[QUOTE=BobH;1911406]The boss made a wonderful meal on the gas BBQ tonight. She did up 2 1+ inch thick New York striploin steaks seasoned with salt and pepper, a couple of baked potatoes and an asparagus side. The steaks were seared nicely with a great pinky/red center and just melted in your mouth. Anyone that tells you that you need more than salt and pepper to season a good steak is full of it. I think we will do this often as a break from
Bob
Yep salt and pepper, a hot grill we do ours at 900. And the wife takes her filet at 120-125. My ribeye, 1 1/2” at 115 degrees. Your wife done good
Really enjoy a thick cut of New York strip,, sounds like a great meal Bob.
We were on a drive today and found a country shop and butcher that offers 21 day dry aged Local beef.
Looked amazing, but at $30/lb for the steaks we just looked today.
They offer quarter cows done up to 28 day aging.
I may go back without the wife and talk to them, hehehe. Think the price gets better the larger the order..
Ended the weekend with some good Q.
Salmon with asparagus tips and garlic butter for the misses.
Marinated flank steak for me and the boy.
Grilled pineapple slices and spuds.
Also finished the Egyptian bread and had a nice spring mix salad.
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Need a walk now. .
Cheers men.
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Mussels and pasta
Had the Nephew over and we pigged out again on New York striploin steaks with baked potatoes last night. The boss did another good job on the 1 1/2 inch thick steaks for a melt in your mouth enjoyment. Penance tonight for last night's debauchery with soup and a snadwich me thinks.
Bob
Well my son organized a belated Father's Day get together with his sisters and today was the day.
I was a bad boy as I didn't get pictures of anything but the spatchcock chicken I fixed on the Traeger.
My oldest daughter brought potato salad, my youngest daughter brought fresh picked cherries and my son and his wife brought homemade guacamole along with some store bought chips and homemade cupcakes.
I fixed two birds, marinated coleslaw and the Crenshaw melon that I showed how I cut it up see here:https://sharprazorpalace.com/plate-g...ml#post1912640
Anyway, the chicken was nice-- I'm still getting used to how to time things but after 2 hours it was perfect.
Right when I put them in--
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About 3/4's of the way done--
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Everything was great-----------especially the kids and two grandkids
Good lookin eats gents!
Mmmmm.
:tu
Those chickens look like they be ready to get up and dance.....right into your mouth.
Happy Canada day men!
Our country is 153 this year, hundred years older than my bride.
We celebrated with a Q of some steaks and sides.
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Have a great rest of week gents.
:beer1:
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A bloody steak, homemade potato salad and a good red wine.
Comfort food.
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Fish soup with cod, mussels and crab + carrot and spices, milk and a touch of sour cream 🙂
I hope you have been drinking well old friend. I’ve been away for a bit but know you enjoy your wine.Quote:
Originally Posted by Otto
Steak su poivre. I got these absolutely delicious hangar steaks from a place called Flannery Beef. I can’t recommend them enough. And I also got these absolutely delicious peppercorns from the Spice House here in Chicago. This specific variety of peppercorn is truly outstanding. There is a floral, jasmine flavor and scent that they have with a tempered heat. It makes the most delicious sauce because you can use a bit more to really get the flavor before the heat overpowers.
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Had a Pot De Creme for dessert this weekend. The wife passed on it. She doesn’t care for it.
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Mediterranean food 🙂
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HELP OCD !!!!!!!!! I’ve gone to the daaahk side ! My first go around ...with 1 inch pork chops....wish me luck !
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Aftah a quick sear on a hot grill....I must say...they are the best chops I’ve had in a loooong time !
That’s the water cooker and reverse sear technique yes?
Been curious to try that this winter when it’s to cold to Q.
Looks great.
:tu
Just curious. Other than exploring another rabbit hole, is there a substantial enough difference to allow me to justify the cost of a vacuum sealer and sous vide unit to SWMBO?Quote:
Originally Posted by nessmuck
PS - those look delicious.
Yup.....many up sides to this style of cooking. No heating the house up when the AC is on...no smoke alarms going off....no pans to clean....you can’t ovah cook your meats......and they are tender ! Iam just a rookie ...but if OCD can chime in...he’s the expert..Quote:
Originally Posted by DZEC
Glad to see you on the dark side. Lol. To provide an opinion on DZECs question, I say yes it is worth it. First, the vacuum sealer is something I think every kitchen needs regardless of soups vide. And second, if you work through the capabilities of what soups vide can do for you, you’ll see it’s good for a lot of things. It’s great for steaks, chops, and any meat you don’t want to overcook. It’s also great for tough cuts that you want to tenderize. Root vegetables are the best cooked soups vide. Carrots cooked soups vide taste so much better. I use the vacuum seal bags to store things I intend to freeze like meatballs and sauce. Pour it in, let it freeze overnight, seal. Then when you want to reheat, drop the whole frozen bag into your souse vide circulator at 165 and let it go. It’s not always the best way took things. And it’s also something you need to be really smart with when it comes to food safety. You are creating the worlds best conditions for the spread of botulism on the planet. But it’s a great tool to have at your disposal.Quote:
Originally Posted by nessmuck
While I haven't actually used the 'sous vide' method of cooking I have used the 'Theory' in reheating things.
I've found that by placing things like meats that have been already cooked and refrigerated then placed in a simple Ziploc bag and placed in the warm water in a pot that they come out excellent.
Microwaving tends to produce dry spots in things like meat but warming in plastic bags in the water doesn't and all comes out close to the way it was originally.
.
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My brother is a true Sous Vide aficionado. He has prepared a number of meals for me using this method and the results are very nice. The foods are cooked uniformly all the way thru and never overcooked. For steaks etc he will first use the Sous Vide then pan sear the meat. Works great! :)
Btw, I hate spellcheck. Soup vide?
Your lucky....you should see some of my spell checks.....could end up in jail...lolQuote:
Originally Posted by OCDshaver
It was supposed to be green cabbage, but Walmart Grocery didn't have any, so the shopper substituted iceberg lettuce. Never mind that I'd left all the substitution boxes unchecked; s/he probably didn't want me to go hungry... and did the same for zucchini, substituting cucumbers in their stead (don't even ask me about the watermelon chunks). Anyway, Walmart Grocery is good about using email to notify you about changed orders prior to delivery, so a quick call to Store #4441 and a pleasant conversation with Monique, and what was broken got fixed... red cabbage was certainly acceptable, as was organic zucchini (didn't I tell you to not ask me about the watermelon chunks?).
So, here's the pot (shy two portions):
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The recipe called for Kielbasa, but I went with Chorizo... I figured that what with the red cabbage instead of green, a change in the sausage would be OK. I was right.
I never learn. No matter how many times I cook, I so often begin with a too-small pot and quickly find myself having to transfer the contents into one that's the right size. Today was no exception. It was supposed to be a "test" batch, so I took down a 3-quart pot and while the sliced sausage sauteed I prepped the two large onions, three celery stalks, three medium potatoes, and that red-head of cabbage. Ten minutes later and I was putting the veggies into the pot when... I ran out of space. Scheisse! OK, this wasn't my first rodeo; I took down the 6-quart pot, put it onto the large burner, added EVOO, then poured from the one into the other. I keep telling myself "Next time...", only "next time" ends-up being the same as "last time".
Anyway, a quart of chicken broth, an hour's cooking, seasonings, and it was done.
Nu, and the watermelon chunks? I ordered two 32oz containers, but they only had 16oz containers. So, what was the problem? That shopper only substituted two of them, instead of four. Again, Monique got it squared-away.
A toast: "To Good Eats!" (and my condolences to our members in California)
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Grilled chicken with homemade tomato basil garlic sauce...sautéed spinach and shrooms ...tater
Curried Steel cut porridge with bacon.onion and collard greens.
Some like their quinoa ans some their Cous cous which is fine but, thank you Scotland and DB2 for the initial push,.......
I have done a mac-less cheese version that was out of this world.
Oats don't have to be sweet nor just breakfast.:angel:
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100% -- as with many other foodstuffs, savory is often the way to go! Thanks for posting... and for the mouth-watering photos :)Quote:
Originally Posted by Nightblade
And thank you back for supporting my endeavor or whatever it is. Most folks may not all be privy with the concept but I can't handle sweet oatmeal in the morning or anytime. to each his own however.Quote:
Originally Posted by JBHoren
Nice spin on oats indeed. I sometimes add oatmeal to my turkey stuffing to thicken up the void..
:tu
Tonight the missez whipped up some Spanish omelettes and sides.
I did the toast.
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I use oatmeal that I grind a bit in a food processor in my meatloaf's instead of cracker crumbs or bread crumbs. That came in handy when I was staying a couple of nights at an old friends place while helping her with yard and house tasks. Her daughter and three grand kids were coming for supper and I offered to do the cooking.
Her daughter can't have wheat and even though I couldn't 100% guarantee that there wasn't any wheat reside in the oats she said she could eat it.
My friend, her daughter and the grand kids all loved the meatloaf and both the mom and daughter wanted the recipe. :tu
I think it was Jeff Smith 'The Frugal Gourmet' who said that omission and substitution were the key to 'Creative Cooking'.
I use it in place of breadcrumbs, in a meatloaf. Or rice, to a stuffed pepper. Yep, even meatballs.!
Well I think I explained this once on the breakfast thread but what started me on this was Scots Mince which is basically a ground hamburger staple comfort food that I learned from my Glasgow step Grandmother. I was learnt to use oats as the thickener and it all snowballed from there. Then learning about certain east Slavic cultures who ate Kasha or Kashi depending the nationality added to the whole thing. The DB2 diagnosis sealed the whole package. Steele cut oats are a slow burning whole grain carb which is good for that condition and I'm just not a brown rice fan so....here we are. Also the steel cut have a flavor and more robust texture that rolled oats can't produce and I can't have rolled oats either because they lose the whole grain slow burn that steel cut has.The more processed the easier and faster it converts to sugar which equals bad.I found a way and it worked out well.:angel:
Had a colleague who made hamburgers using oats. Unfortunately, he bought very cheap hamburger meat and used A LOT of oats. That was the only time I saw burgers get larger on the bbq as the oats absorbed the fat from the beef.Quote:
Originally Posted by outback
Wife made up her simple, but super tasty cheeseburger pie for supper.
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Beefeater fries, and salad sides,
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Tasty fall fare..
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Some Nachos.....
Very Nice! Texas style! I didn't know that you Yankees knew what jalapenos were....Quote:
Originally Posted by nessmuck
