Beef brisket with fava beans and a blue cheese sauce.
Sous vide cooked for 45 hours and finished with a blow torch :)
Attachment 149228
Served with butter knives, which was more than adequate. Scottish dark beer in the glass.
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Beef brisket with fava beans and a blue cheese sauce.
Sous vide cooked for 45 hours and finished with a blow torch :)
Attachment 149228
Served with butter knives, which was more than adequate. Scottish dark beer in the glass.
Brisket is a tough cut of meat that needs a long time to develop flavor. It also needs a long time to break down the connective tissue. The challenge is to cook it long enough to break down the collagens and tenderize the meat while preventing the meat to loose its juices and become dry.
Here's an excerpt from ModernistCookingMadeEasy.Com: For medium rare brisket, it is best done at 131°F or 55°C for 24 to 36 hours. For medium brisket, it should be held at 140°F or 60°C for 24 to 36 hours. Traditional or well-done brisket can be sous vide at 160°F or 71.1°C for 24 to 48 hours.
I made mine medium rare, so I could have knocked 10 hours off the cooking time, that last part was just for good measure. And a little bit because I seem to recall that Heston Blumenthal cooks his for that long :)
Layer Lamb Stew is cooking on the stove after digging out of 12 " of snow. First 1/4 slices of potato are put on the bottom of Dutch oven ..then a layer of sliced onion...then a layer of sliced carrot,then a layer of browned lamb, and 3 cloves of crushed garlic...then repeat layers until the top.Sprinkle on some raisins and fill with beef stock...cover and heat to a boil and then simmer for 1hour. Good Eats !!!http://i1327.photobucket.com/albums/...ps71bf3634.jpg
It's all done !!http://i1327.photobucket.com/albums/...ps1410dad5.jpg
So this was last nights late supper...Hard salami on sourdough with mayo and cucumber n radish in sourcream with dill salad. and teaAttachment 149505
I got hungry just looking at the picture. :tu
And here's tonight's feast....Grapes n radishes,bacon, Brussels sprouts, mushrooms, Farmers rye.Attachment 149506Attachment 149507
Looking forward to it. Another hour and a half before dinner here.
Trout, potatoes, and beans.
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A lot of good eats here!
Had roast beef for Thanksgiving, and ham is on the menu for Christmas. Getting my turkey fix on tonight. 10 pounder @ 425F for 90 minutes, some tatters on the side. Great for left overs...
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You'll be getting some delicious left overs I see. Tempting :)
Are we getting bigger pictures now ??? A new format here on SRP ???? Or did I hit a secret button ??
32t and MWS...since at the moment there seems to be no like button, I'm likin yer eats !! +1:beer1:
Okay then....For all my friends up in the Northern European regions, this cold supper was inspired by your cultures.......maybe not authentic but sure tasty. We have a salad of salmon and bacon in dill and sour cream, Kielbasa, scratch made cherry cranberry relish, dill pickle, cheese, ryebread and tea.....then I had to have dessert, so vanilla ice cream topped with a bit more of that relish . :chapeauAttachment 149601.................Attachment 149602................Attachment 149603
That looks good.
Today a pan fried barb with garlic and ginger sauce. Just ice tea in my glass. Interesting dish :)
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Christmas Eve Supper: Baked SaurKraut with caraway seed, mushrooms,pork and potatoes. Cucumber and heirloom tomato salad with sour cream and dill . a Good dark German Beer and dessert was vanilla ice cream with four fruits jam and some tea. I am stuffed and grateful so was my Cat Zues. Attachment 150410Attachment 150406Attachment 150407Attachment 150408Attachment 150409
Looks delicious, Steph! You're a man of good taste!
I am going to have to avoid this thread as it is making me jealous. Long story but last week I tried to bite the end of my tongue off.... Makes one appreciate taste.
You know guys I'll tell you this,....a long time ago I realized that a meal was the answer to many things. I used to be like so many on the holidays suffering from retail and gift stress. Now I am more into the having a good meal and either spending it with someone or just me and the cat and spending the rest of the night relaxing.Plus Christmas especially is more of the religious thing for me anymore instead of the commercialized thing it's morphed into in this modern age. which reminds me....Sailor thank you,you may have me started on a new tradition with the Christmas declaration thing. it's no longer about gifts and money for me. Plus food is a great way to get to know people. Most of you who I know from other countries, I have learned a lot about your cultures starting with your foods and worked my way from there. Food is the universal ice breaker and It doesn't have to be expensive either. I pointed out once to someone that if you really look at what I post, it's pretty simple fare. But from the time I took cooking classes and did some stints as a cook I always found that the foods I liked best and liked to cook best were the simple peasant foods as I call'em of any culture my own included.:chapeauMerry Christmas !
I am convinced that Nightblade lives in a castle, with servants at his wait, he eats like a King,,,,:D
Sorry...This photo of my Christmas Eve dinner with the family is a bit late, but it tasted so good I really wanted to share it with you.
Individual mini Beef Wellington (cooked to perfection), with Asparagus and sauteed mushroom caps. Accompanied with a delightful Merlot. Oh boy!!!
Attachment 150450
Stay tuned for photos of my Christmas repast with the family...
Today's dinner:
Sous vide cooked pork belly w brussel sprouts à la Blumenthal, baby french fries and a mandarine sauce.
London porter in the glass.
Attachment 150498
That is so true. What is common between us all in the planet? We all like to eat well.
I remember while being down there on my deployments, enjoying the best of the Swedish and Irish citchens few times. Or US citchens in Kosova, they seemed they have more of everything than ours. A land of full and plenty. Not like mine.
Although i remeber one morning when Irish lieutnant came to our camp. She was very ungry because we had gotten their boys and girls very drunk with 'something strange', actually just vodka. We told her that if your little folks, red-headed hobbits, cannot stand the way the men and women are drinking then it's your problem.
Or later one time when we were at the joint excercises with Nato mcm fleet near Lithuania. One evening we gathered at the German supply ship for common dinner. Every nation brought something special. Beer was free. At some point of the evening my captain asked me to be careful as i seemed to have too friendly speaks with a nice looking Polish radist. She and i seemd to have lot to talk about although i can not speak a work of Polish :pLong story and probably not to be shared here in SRP. Nice memories anyway but not the ones i'd like to tell at home.
Was going to post a pic of Chrismas Dinner...prime rib,garlic mashed taters,Brussel sprout with Gruyere cheese casserole( simply delicious ), Rootbeer carrots.,and Bogle red wine......but all the company would think I was whacked if I took pics to put on SRP.....
So ....Ness, let me put it to ya this way man.Those folks may think your whacked however, we're the guys who are gonna be applauding you and giving you several "yeah Way to go Ness ! " type comments which in turn will show other folks how well liked and repsected yer fur wearing flintlock shootin self is !........Am I right ? :w ...Juuuust sayin .
I present, the high point of Scottish cuisine. The deep fried pizza supper. Attachment 150619
Steph should appreciate this one