Which Cooking Are You?

[Voltron]

Thanks buddy. I rented the turkey with foil way earlier than last time I smoked one and the skin was much better. The semi-spatchcock also decreased roasting time significantly. The overall feast was ridiculous.

[cutestory]

It's been a long time since I've been in this thread, but I made Modernist Cuisine Caramelized Carrot Soup and Modernist Mac and Cheese to bring to my cousin's Thanksgiving dinner...

 

Also, we've been doing Blue Apron lately. It's a wonderful time-saver; I get to cook without shopping or having to worry about too many leftovers (there are none). It's nice to get just two stalks of celery when you need them for a recipe instead of buying a bunch then throwing it away later on. And did I mention I don't have to shop?

[cetoole]

Kimchi Jjigae

 

[shellylh]

I really like shopping for food.

This! I am also very picky so I wouldn't want someone else choosing my vegetables/meat/fruit.

[Voltron]

Smoked turkey pot pie with leftover turkey and gravy and some other pot pie stuff added.

Edited December 4, 2014 by Voltron

[agile_one]

^^ Looks perfect, Al.  I do loves me some meat pies.

[Grahame]

Joanne is making an Indian Curry, from scratch.

I approve.

[Emooze]

Put some meat glue between bacon and chicken

 

 

The bond was not as strong as I was expecting. Still damn delicious though.

 

Edit: was finished with the Searzall too. I love that thing purely for the fire and the fact that it sounds like a small rocket.

Edited December 7, 2014 by Emooze

[Absorbine_Sr]

Flank steak has been in a 130F water bath for about 24 hours. Will soon be starting some collard greens with country ham and kimchi to go with it.

[Emooze]

So after some searching around for ideas, I came across the fact that the meat glue enzyme isn't a huge fan of salt. I was using salt cured bacon which would explain the disappointing bond. Last night I glued together the remaining two chicken breasts with a piece of cheese in between them (had I had ham, it would have been cordon bleu) and when I pulled it out of the bag just now, it was seriously like one piece of meat. I couldn't even get a fingernail in the seam to try and pull it apart. Lesson learned, too much salt means a bad bond. Also experimenting so far has been delicious.

[mikeymad]

This years Thanksgiving leftover soup

 

[grawk]

no pictures, but turkey leftover soup is what I had as well, mine with rice instead of egg noodles.

[Voltron]

Funny, I had a sort of shit on a shingle with leftover filling from our Leftover Thanksgiving Turkey Pot Pie last night.

[Dusty Chalk]

I was a guest elsewhere, so I have no leftovers.  I think I might make some on purpose though, I always enjoyed adding curry to my leftover soup.

[grawk]

I liked yesterday's enough I'm doing something similar tonight.

[crappyjones123]

Any suggestions for Red wine for a beef stew? Cooked a steak once with wine a long time ago. Didnt like it much. The stew I've had at restaurants I've enjoyed so wanted to give it a try. Something <$50. That being said I don't know how much wine costs. If I can get something good for far less I'll take that.

[grawk]

Started cooking the Christmas roast prime rib. Ribs will spend 72 hrs in the water bath and then the roast will get 8. Will finish in the broiler.

[Voltron]

No sous vide here, but a beautiful prime rib roast (5 ribs) is sitting in the fridge and ready to be roasted tomorrow. I'm going with a slow roast method from Chow.com where Matt's Nog originated. They suggest separating the bones from the meat and re-trussing to cook. This allows easier carving and greater seasoning area inside the incision, and still allows the bones to add flavor and substance. After the brief superhot finish to crust the outside, you simply cut the twine, separate the bones and then slice the meat without obstacle. The bones get cut up to serve for cave-man types. Should be good, but further reporting tomorrow.

Here is the slab of meat (note that is a really long ex-Jacob knife for scale):

Here is the meat with the bones sliced off and set back in place:

Here is the meat with some seasoning and all trussed up with no place to go, except the fridge for the night:

And finally, here is the jus in progress with some knuckle and marrow bones giving up the goods:

Edited December 25, 2014 by Voltron

[jvlgato]

Have really enjoyed the recent run by Chef Al at Chez Mayberry! Much props your way, sir!

[Voltron]

Thanks John!

Christmas breakfast for 12 various meats and Claire's famous sourdough yeast waffles.

EDIT: whatever that is in the middle pic was added by Tampa talk. This is my pic

Edited December 25, 2014 by Voltron

[morphsci]

^^ Breakfast of Champions!

[guzziguy]

I wholly agree with John and would like to subscribe to your newsletter.

 

Breakfast of Champions, indeed.  The mystery crab cakes (I think) look wonderful too.

[cetoole]

Al is killing it!  

 

The metaphorical it, as well as all the pigs and cows around Meyberry, it seems.  Win!

[mikeymad]

I want to live with Al.

[guzziguy]

I thought that you did.