Which Cooking Are You?

[swt61]

[blessingx]

I keep forgetting to take a photo of the steak before it is consumed. As an alternative measurement of the night -

Edited April 4, 2015 by blessingx

[Absorbine_Sr]

We have a flatiron steak in the water bath at 128F. That will be seared off later on the grill and accompanied by some spinach with shallots and mushrooms.

[n_maher]

Prepping for tomorrow - blueberry stuffed French toast.

[crappyjones123]

Care to share the recipe, Nate? I think the girls might enjoy it. 

[n_maher]

Sure, I'll shoot you a PM later, it's really easy and very good.

[n_maher]

And just out of the oven, banana chocolate chip muffins.

[grawk]

Sous vide pork chops

[grawk]

sous vide salmon

[grawk]

Sous vide steak and roasted then fried hash browns

[PretentiousFood]

I made a pretentious food

 

 

Fried capers on the top.

[n_maher]

For Grahame and for Science I present, Beef Bacon.

 

 

And yes, it is delicious.

[Absorbine_Sr]

Interesting. Where did you get your beef bacon Nate?

[n_maher]

The butcher next to where I park my car for work, who also supplies a good deal of the good bear that I drink.  It's a dangerous place.  

 

http://www.memeat.com/

[Dusty Chalk]

It sounds dangerous.

[cetoole]

Especially with all the bears.

[n_maher]

Especially with all the bears.

Stupid fat fingers...

[grawk]

24 hr ribs finished in the broiler

[cetoole]

Fire chicken with cheese - Chijeu-buldak 치즈불닭

[Dusty Chalk]

Thanks for anticipating my request for the recipe...I wonder what I can substitute for cheese?  It doesn't sound like it'd be as good without the cheese to compliment the spicy flavours.

[n_maher]

Prepping for Maura's birthday so, Chocolate Coconut Biscotti.

 

 

It was getting late so I didn't have enough time to let them cool/set before slicing so they're a little messy looking but they'll still taste fine. 

[guzziguy]

They look wonderful.  Could you please point us to the recipe?  Or can I tell you when my birthday is?

[n_maher]

Thanks Jacob,

 

Ken, the recipe comes from the King Arthur Cookie Companion and starts with the base, American Style Biscotti, recipe.  

 

6T Butter (soft)

2/3C sugar (type varies by recipe, in this case white)

1/4t salt

1t vanilla 

1-1/2t baking powder

2 eggs

2C all purpose flour

 

Cream the first 5 ingredients together in a medium sized bowl.  Beat in the two eggs. Add flour and mix until smooth.  Transfer dough to a parchment lined baking sheet and form into a log roughly 14" long, 5" wide and 3/4" thick.  Use a pastry/dough cutter to smooth the top and sides of the log.  Wet the cutter as needed.  Bake at 350F for ~25min.  Let stand 10min then remove to a cutting board.  Mist top and sides to soften and let stand additional 5 minutes.  Slice evenly (~3/4" slices) and evenly distribute on lined baking sheet leaving space between slices.  Bake for additional 10-15min at 325F.  

 

In the specific case that I made last night prior to adding the flour you add 1C of packed shredded, sweetened coconut and 1C semi-sweet chocolate chips.  I usually use mini chips for better distribution in the dough but I only had normal sized chips last night.  I also roughly double the vanilla in this version.  I don't believe that one can use too much vanilla in most things.  It's a somewhat time-intensive recipe with the double baking and stand times but when time permits, it's definitely worth it.  

 

There are many variants that you can make including my other favorite, cinnamon chip.  I think most of those can actually be found on the King Arthur site.

[guzziguy]

Thanks, Nate.  I'll have to give it a try in the near future.

[Emooze]

Saw this today:

 

http://www.seriouseats.com/2015/04/pressure-cooker-fast-and-easy-chicken-chile-verde.html

 

Said, "hey, I'm in NM, I have a pressure cooker, let's make this happen"

 

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