Which Cooking Are You?

[shellylh]

Wrong thread.

Edited November 22, 2012 by shellylh

[shellylh]

Pumpkin pie and apple tart were great! (although I burnt the crust a little bit on the edge of the tart... I'll have to work on that)

[cutestory]

Thanksgiving report:

Caramelized carrot soup

Garlic confit on sourdough toast (made the confit, not the bread)

Turkey leg confit

Sous vide turkey breast

Jus gras

Deep-fried brussels sprouts

Sweet potato puree

Fingerling potato confit

Stuffing puree

Carbonated cranberries (don't ask)

All of these things came from Modernist Cuisine at Home, and their website.

Everything on this list was a first-time preparation for me...which is why we didn't start the soup until 6:30 pm—yikes.

[jp11801]

Yum, pecan pie! I was going to make one but my son requested a key lime pie. Made two key lime and one blueberry.

Turkey is on the smoker. Jp's breast goes on at 1:15 and it's quite a nice breast.

Mike it was the best breast I have ever seen or tasted !!

Seriously both my parents and I thought it was the best turkey we had ever had and we've eaten some pretty great Thanksgiving turkeys

[Voltron]

Nice. Smoked turkey is great indeed.

[Voltron]

That should be damn good.  Damn!

[shellylh]

Damn, Jacob, that sounds fucking fantastic!  Birch beer is the awesome.  Fax or pay the consequences!

Edited December 2, 2012 by shellylh

[mikeymad]

Bacon - in my Grandma's very old cast iron pan that I brought back from North Dakota 

[Voltron]

I bet it tastes better in a nice old family skillet! Bacon is on the menu tomorrow. Mmmmm.

[cutestory]

Sous vide pork tenderloin (sensing a theme here?) with mah own rub, brown rice and spinach, with a tiny splash of habanero salsa. America, fuck yeah!

 

 

[grawk]

that looks good

[jvlgato]

Jacob, please open a restaurant.

Jeffy, maybe you can be sous chef.

Mikey, whiskey sommelier.

I'd eat there every damn night.

[mikeymad]

I am down...

[shellylh]

Sous vide pork tenderloin (sensing a theme here?) with mah own rub, brown rice and spinach, with a tiny splash of habanero salsa. America, fuck yeah!

 

 

I would sub swiss chard for spinach but that is just me.  Otherwise, it looks great. 

[cutestory]

Jacob, please open a restaurant.

Jeffy, maybe you can be sous chef.

Mikey, whiskey sommelier.

I'd eat there every damn night.

Let's do it!

 

Shelly, I agree! Chard would have been wonderful...but I've been cooking so much I just grabbed the spinach in the freezer (horrors!), added some of my Italian olive oil from my recent garlic confit, and made it happen as quickly as I could. There's no way anyone would have seen fit to comment past the tenderloin anyway; I think additional effort might have been lost.

 

Additionally, I can't keep cooking multiple elaborate dishes every single night. I'll slowly go insane (and quickly become Jeffy the Hutt); not that I'm too far from that already.

[mikeymad]

eggs - yep it is that time of night

[Dusty Chalk]

Damn, Jeffy, that actually looks really good, plus...four food groups, represent!

 

\mmmm/

 

four-fisted devil horns...requires assistance

[cutestory]

Doing another pork tenderloin (three, actually) on Saturday for guests on Sunday. Tenderloin, cheesy grits, and soft-cooked eggses, a little roasted pepper salsa...Yummers!

 

I'll try to get a pic of a nice plating.

[cetoole]

I tried sous vide confit duck yesterday.  ~10 hours at 72C.  Was tasty.

[cetoole]

Fresh. 

[cutestory]

Yummers.

[cetoole]

nice.

 

 

Yummers.

In the vernacular of Johnny Numbers: "It didn't suck".

[cutestory]

Six (count 'em) six pork tenderloins for a massive holiday get-together tomorrow.

 

Tomorrow morning: 65º eggs and cheesy grits to go with the tenderloin.

 

Pix as they become available...

[cutestory]

Haven't done loins recently enough to comment, but it's something I'm thinking about. And chops. And belly. Like 72-hour belly. Seriously.

[cetoole]

http://www.seriouseats.com/recipes/2011/12/the-food-lab-deep-fried-sous-vide-36-hour-all-belly-porchetta.html

 

I tried that once.  I don't have a real fryer, but damn did it smoke and boil when I put the belly in the oil.  Of course, the oil was over the limit of what my thermometer could read at the time (500F).