Dusty Chalk Posted June 7, 2018 Report Posted June 7, 2018 I love olives. pronounced, "olive olives" Quote
Mario_Fpolis Posted June 13, 2018 Report Posted June 13, 2018 Yesterday was Valentine´s Day in here. My wife works late hours in such hollidays, so we celebrate at home. Buffalo mozzarella, faux pesto (pecans instead of pinoles, ´cause they are freeking expensive), Parma ham and the usual basil. 9 Quote
swt61 Posted June 13, 2018 Report Posted June 13, 2018 That looks amazing! BTW, I've used Pecans in pesto, because in Texas they practically grow on trees. ? 1 3 Quote
Mario_Fpolis Posted June 13, 2018 Report Posted June 13, 2018 Much apreciated. Head-case, came for the phones, stayed for the food. bah dum tss. 3 Quote
Hopstretch Posted July 1, 2018 Report Posted July 1, 2018 1 kg bone-in ribeye. Should have bought two. 4 Quote
Hopstretch Posted July 3, 2018 Report Posted July 3, 2018 She got Thai takeout. Couple of pictures from the Happy Place today -- Flannery Beef dry aging room out in Marinwood. Bought a fair fraction of the inventory ... 6 Quote
swt61 Posted July 3, 2018 Report Posted July 3, 2018 How did you keep your boner from showing? 1 2 Quote
Hopstretch Posted July 3, 2018 Report Posted July 3, 2018 Mine’s easier to hide than yours. 1 4 Quote
n_maher Posted July 4, 2018 Report Posted July 4, 2018 Started the 4th of properly with homefries cooked in bacon fat. 3 Quote
swt61 Posted July 7, 2018 Report Posted July 7, 2018 Yukon Golds Broccoli And fresh Salmon that my landlord caught this morning Yum! 4 3 Quote
Dusty Chalk Posted July 12, 2018 Report Posted July 12, 2018 What it is (he asks, in a husky voice)? Quote
grawk Posted July 13, 2018 Report Posted July 13, 2018 I found sweet corn in tn, and had to break in that particular use for my new grill...I also made chicken wings and burgers. 3 Quote
Mario_Fpolis Posted July 14, 2018 Report Posted July 14, 2018 Once again a simple but effective dish here, mignon and pappardelle with mushrooms and Dijon sauce. It is, still, a work in progress. My 13 old is making his way into the kitchen, and love to slice Paris mushrooms, he says it is the most satisfying cutting experience. This time I used a ton of clarified butter to have a perfect Maillard reaction to the reversed seared medallions. 6 Quote
n_maher Posted July 15, 2018 Report Posted July 15, 2018 It's Nate vs. Brisket time again. I was able to find a whole packer in the 8lb range, which when trimmed a bit was down in the 6s, perfect for a meal + leftovers. It's been on since 4, seems to be stalling in the low 150s, so I'll wrap it shortly and am going to try cooking this one more by feel than by internal temp. Temps haven't seemed like very good predictors for me for tenderness so here's to hoping. 6 Quote
n_maher Posted August 4, 2018 Report Posted August 4, 2018 I know I'm probably one of the few that didn't already have one, but Anova's BT cooker is massively on sale right now. https://www.amazon.com/Anova-Culinary-A2-2-120V-US-Precision-Circulator/dp/B00UKPBXM4/ref=sr_1_1_sspa?s=kitchen&ie=UTF8&qid=1533399590&sr=1-1-spons&keywords=anova&psc=1 1 Quote
guzziguy Posted August 4, 2018 Report Posted August 4, 2018 Ordered. I guess this was what was needed to finally get me to try meat bathing. Any recommendations on the plastic sealer? 1 Quote
n_maher Posted August 4, 2018 Report Posted August 4, 2018 Had leftovers from making chicken fajitas the other night so changed out meat and made steak fajitas tonight. Marinated the steak in olive oil, lime juice, cumin, oregano, smoked paprika, and salt. Was good with peppers, onions, and homemade pineapple mango salsa. 1 Quote
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