cetoole Posted July 6, 2014 Report Share Posted July 6, 2014 (edited) Foie gras Which was then seared: And torchon-ified: And is now in my belly/hanging in my fridge, curing. Edited July 6, 2014 by cetoole 1 Quote Link to comment Share on other sites More sharing options...
cetoole Posted July 12, 2014 Report Share Posted July 12, 2014 Going to a bbq tomorrow, taking a bit of brisket with me that has just finished 3 days in the SV. Will reheat briefly in my friend's SV and then grill to finish. 1 Quote Link to comment Share on other sites More sharing options...
grawk Posted July 17, 2014 Report Share Posted July 17, 2014 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted July 18, 2014 Report Share Posted July 18, 2014 What it is? Quote Link to comment Share on other sites More sharing options...
grawk Posted July 18, 2014 Report Share Posted July 18, 2014 cajun red beans Quote Link to comment Share on other sites More sharing options...
deepak Posted July 18, 2014 Report Share Posted July 18, 2014 Foie gras And torchon-ified: And is now in my belly/hanging in my fridge, curing. Heh that reminded me of your wirewound resistors you showed me in Hoboken Quote Link to comment Share on other sites More sharing options...
Iron_Dreamer Posted July 19, 2014 Report Share Posted July 19, 2014 Edwood's server-room proofed and outdoor-baked buns! 1 Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted July 19, 2014 Report Share Posted July 19, 2014 2.5 lbs of New York strip getting prepped for a 4 hour sous vide bath. 1 Quote Link to comment Share on other sites More sharing options...
grawk Posted July 20, 2014 Report Share Posted July 20, 2014 Surf and turf Sautéed shrimp with rosemary cracked pepper and beer Plus a recks style oven seared filet. 1 Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted July 20, 2014 Report Share Posted July 20, 2014 Finished NY strip, with green beans. May be the best steak I've ever cooked. Quote Link to comment Share on other sites More sharing options...
shellylh Posted July 20, 2014 Report Share Posted July 20, 2014 That looks pretty fantastic! Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted July 20, 2014 Report Share Posted July 20, 2014 That looks pretty fantastic! Agreed. Dan's looks good, too. Quote Link to comment Share on other sites More sharing options...
mikeymad Posted July 26, 2014 Report Share Posted July 26, 2014 Using a tartine recipe. I made two loaves. Really nice. 1 Quote Link to comment Share on other sites More sharing options...
Voltron Posted July 26, 2014 Report Share Posted July 26, 2014 Nice loaf! Quote Link to comment Share on other sites More sharing options...
grawk Posted July 26, 2014 Report Share Posted July 26, 2014 I liked lunch so much I'm grilling corn and chicken for dinner. No mac n cheese this time tho. Quote Link to comment Share on other sites More sharing options...
Hopstretch Posted July 27, 2014 Report Share Posted July 27, 2014 Ribeyes, lamb chops, corn on the cob, edamame with cranberries (that idea sucked, don't do it), German potato salad, blueberries-that-we-picked-this-morning with Uhlman's ice cream. Quote Link to comment Share on other sites More sharing options...
Emooze Posted July 28, 2014 Report Share Posted July 28, 2014 Pork chops 1 Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted July 28, 2014 Report Share Posted July 28, 2014 Fresh cherries were available in Michigan, so I just pitted a pound and put them up for cocktail cherries. I will use these almost exclusively in Manhattans, so they are soaking in a simple syrup made with water and Turbinado sugar, to which was added 3/4 cup of Rittenhouse 100 rye and 1/4 cup Antica Carpano sweet vermouth. They are now cooling on the stove and will be jarred and refrigerated for sampling tomorrow night. 3 Quote Link to comment Share on other sites More sharing options...
agile_one Posted July 29, 2014 Report Share Posted July 29, 2014 Glad I am not there, Mike. Those cherries with turbinado and rye would be all over a pint of french vanilla ice cream and on the way down my throat by now. Fuck Manhattans. 1 Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted July 29, 2014 Report Share Posted July 29, 2014 Gene, you just made Debbie's eyes light up. Quote Link to comment Share on other sites More sharing options...
Grahame Posted July 29, 2014 Report Share Posted July 29, 2014 Needs toasted pound cake as well Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted July 30, 2014 Report Share Posted July 30, 2014 Potatoes in butter and olive oil with fresh rosemary. They will be joined by a couple of boneless pork chops seasoned with Butt Rub. Quote Link to comment Share on other sites More sharing options...
agile_one Posted July 30, 2014 Report Share Posted July 30, 2014 I'm no chef, but you had me at butt rub. 2 Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted July 31, 2014 Report Share Posted July 31, 2014 Final product. 1 Quote Link to comment Share on other sites More sharing options...
mikeymad Posted July 31, 2014 Report Share Posted July 31, 2014 I'd give a butt rub to eat that.. Quote Link to comment Share on other sites More sharing options...
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