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Posted

My recipe was improvised - I used the basic method from here: http://dishbydish.net/2013/01/14/beef-liver-pate/

 

Then I added some curry, cumin, and dijon mustard in increasing amounts until it tasted like something I'd want on a cracker.

 

I've got no experience with pate, but I've got a lot of liver in the freezer, so I'll probably make it a few more times unless this one turns out to be regrettable.

Posted

I have a duck liver in my freezer...

 

Try soaking it in milk overnight.  Beef liver may take longer, as I presume it is larger.

 

Jacob, when I miss one of my connecting flights through CVG with a 30 minute layover this week, you will make me a banh mi, right?

Posted

I have a duck liver in my freezer...

 

Try soaking it in milk overnight.  Beef liver may take longer, as I presume it is larger.

 

Jacob, when I miss one of my connecting flights through CVG with a 30 minute layover this week, you will make me a banh mi, right?

 

I'll try that; thanks.

A beef liver is probably bigger than a couple of whole ducks.  Thankfully, our butcher cut them into 1/2" slices for us.

Posted

Earlier tonight, fried chicken.  Cured 24 hours, 8 hours sous vide at 150F with butter, then patted dry, 2 of the 3 dredged in flower, egg, and panko crumbs, and then deep fried.

 

an6g.jpg

  • 2 weeks later...
Posted

Made real chili for a preschool parent's mixer we're having at the house tomorrow. Also made caramelized carrot soup (a la Modernist Cuisine at Home) for a nice fall starter.

 

Seriously, caramelized carrot soup is just about the most awesome thing ever.

  • Like 1
Posted

I gotta get that book.

It's really a must if you're into any of the fancy "modernist" cooking techniques. It's not just about immersion circulators and pressure cookers (although if you get the book you'll end up buying both if you don't already have them).

Posted

Made real chili for a preschool parent's mixer we're having at the house tomorrow. Also made caramelized carrot soup (a la Modernist Cuisine at Home) for a nice fall starter.

 

Seriously, caramelized carrot soup is just about the most awesome thing ever.

 

Just looked up that book and it looks very good.  This and a good pressure cooker sounds like a nice Christmas gift.  

 

I'll have to start looking into pressure cookers then... any recommendations?  I assume stove top is better than an electric one.  My stove isn't super great at cooking really really low but I hope to get a new stove at some point.  

  • 3 weeks later...
Posted

These certified Angus beef ribeyes were purchased on monday afternoon and kept in the fridge still wrapped in butcher paper until today.  Why do they look this way?  Is this a bad thing or just not ideal?

 

10701000216_ed5fbe7af6_b.jpg

 

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Posted (edited)

Grill away!  ~24 hours of water loss uncovered in the fridge just leads to a better crust!

 

I braised some rod cod for dinner tonight, over a sauteed onion, two heads of baby bock choy, and 3 thai chilis, with a bit of rosemary and thyme, and about half a cup of Vya dry vermouth.  Absolutely delicious!

 

ud81.jpg

Edited by cetoole
  • Like 1
Posted

Is that Certified Angus Beef®?

If so, that's my mom's company (well... employee #7, now retired).

Do not question its quality!

I'm sorry, sir, I will never question the Angus Beef® again in any way sir.

[tell her my family had nothing to do with it ... please?]

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