swt61 Posted April 4, 2015 Report Share Posted April 4, 2015 3 Quote Link to comment Share on other sites More sharing options...
blessingx Posted April 4, 2015 Report Share Posted April 4, 2015 (edited) I keep forgetting to take a photo of the steak before it is consumed. As an alternative measurement of the night - Edited April 4, 2015 by blessingx 5 Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted April 4, 2015 Report Share Posted April 4, 2015 We have a flatiron steak in the water bath at 128F. That will be seared off later on the grill and accompanied by some spinach with shallots and mushrooms. 2 Quote Link to comment Share on other sites More sharing options...
n_maher Posted April 4, 2015 Report Share Posted April 4, 2015 Prepping for tomorrow - blueberry stuffed French toast. 1 Quote Link to comment Share on other sites More sharing options...
crappyjones123 Posted April 4, 2015 Report Share Posted April 4, 2015 Care to share the recipe, Nate? I think the girls might enjoy it. Quote Link to comment Share on other sites More sharing options...
n_maher Posted April 5, 2015 Report Share Posted April 5, 2015 Sure, I'll shoot you a PM later, it's really easy and very good. Quote Link to comment Share on other sites More sharing options...
n_maher Posted April 5, 2015 Report Share Posted April 5, 2015 And just out of the oven, banana chocolate chip muffins. 4 Quote Link to comment Share on other sites More sharing options...
grawk Posted April 5, 2015 Report Share Posted April 5, 2015 Sous vide pork chops 1 Quote Link to comment Share on other sites More sharing options...
grawk Posted April 10, 2015 Report Share Posted April 10, 2015 sous vide salmon Quote Link to comment Share on other sites More sharing options...
grawk Posted April 11, 2015 Report Share Posted April 11, 2015 Sous vide steak and roasted then fried hash browns Quote Link to comment Share on other sites More sharing options...
PretentiousFood Posted April 12, 2015 Report Share Posted April 12, 2015 I made a pretentious food Fried capers on the top. Quote Link to comment Share on other sites More sharing options...
n_maher Posted April 12, 2015 Report Share Posted April 12, 2015 For Grahame and for Science I present, Beef Bacon. And yes, it is delicious. 1 Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted April 13, 2015 Report Share Posted April 13, 2015 Interesting. Where did you get your beef bacon Nate? Quote Link to comment Share on other sites More sharing options...
n_maher Posted April 13, 2015 Report Share Posted April 13, 2015 The butcher next to where I park my car for work, who also supplies a good deal of the good bear that I drink. It's a dangerous place. http://www.memeat.com/ Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted April 13, 2015 Report Share Posted April 13, 2015 It sounds dangerous. Quote Link to comment Share on other sites More sharing options...
cetoole Posted April 13, 2015 Report Share Posted April 13, 2015 Especially with all the bears. Quote Link to comment Share on other sites More sharing options...
n_maher Posted April 13, 2015 Report Share Posted April 13, 2015 Especially with all the bears. Stupid fat fingers... Quote Link to comment Share on other sites More sharing options...
grawk Posted April 16, 2015 Report Share Posted April 16, 2015 24 hr ribs finished in the broiler 3 Quote Link to comment Share on other sites More sharing options...
cetoole Posted April 24, 2015 Report Share Posted April 24, 2015 Fire chicken with cheese - Chijeu-buldak 치즈불닭 2 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted April 24, 2015 Report Share Posted April 24, 2015 Thanks for anticipating my request for the recipe...I wonder what I can substitute for cheese? It doesn't sound like it'd be as good without the cheese to compliment the spicy flavours. Quote Link to comment Share on other sites More sharing options...
n_maher Posted April 25, 2015 Report Share Posted April 25, 2015 Prepping for Maura's birthday so, Chocolate Coconut Biscotti. It was getting late so I didn't have enough time to let them cool/set before slicing so they're a little messy looking but they'll still taste fine. 2 Quote Link to comment Share on other sites More sharing options...
guzziguy Posted April 25, 2015 Report Share Posted April 25, 2015 They look wonderful. Could you please point us to the recipe? Or can I tell you when my birthday is? Quote Link to comment Share on other sites More sharing options...
n_maher Posted April 25, 2015 Report Share Posted April 25, 2015 Thanks Jacob, Ken, the recipe comes from the King Arthur Cookie Companion and starts with the base, American Style Biscotti, recipe. 6T Butter (soft) 2/3C sugar (type varies by recipe, in this case white) 1/4t salt 1t vanilla 1-1/2t baking powder 2 eggs 2C all purpose flour Cream the first 5 ingredients together in a medium sized bowl. Beat in the two eggs. Add flour and mix until smooth. Transfer dough to a parchment lined baking sheet and form into a log roughly 14" long, 5" wide and 3/4" thick. Use a pastry/dough cutter to smooth the top and sides of the log. Wet the cutter as needed. Bake at 350F for ~25min. Let stand 10min then remove to a cutting board. Mist top and sides to soften and let stand additional 5 minutes. Slice evenly (~3/4" slices) and evenly distribute on lined baking sheet leaving space between slices. Bake for additional 10-15min at 325F. In the specific case that I made last night prior to adding the flour you add 1C of packed shredded, sweetened coconut and 1C semi-sweet chocolate chips. I usually use mini chips for better distribution in the dough but I only had normal sized chips last night. I also roughly double the vanilla in this version. I don't believe that one can use too much vanilla in most things. It's a somewhat time-intensive recipe with the double baking and stand times but when time permits, it's definitely worth it. There are many variants that you can make including my other favorite, cinnamon chip. I think most of those can actually be found on the King Arthur site. Quote Link to comment Share on other sites More sharing options...
guzziguy Posted April 25, 2015 Report Share Posted April 25, 2015 Thanks, Nate. I'll have to give it a try in the near future. Quote Link to comment Share on other sites More sharing options...
Emooze Posted April 28, 2015 Report Share Posted April 28, 2015 Saw this today: http://www.seriouseats.com/2015/04/pressure-cooker-fast-and-easy-chicken-chile-verde.html Said, "hey, I'm in NM, I have a pressure cooker, let's make this happen" Results shortly Quote Link to comment Share on other sites More sharing options...
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