Which Cooking Are You?

[Dusty Chalk]

I love olives.

pronounced, "olive olives"

[Mario_Fpolis]

Yesterday was Valentine´s Day in here. My wife works late hours in such hollidays, so we celebrate at home. Buffalo mozzarella, faux pesto (pecans instead of pinoles, ´cause they are freeking expensive), Parma ham and the usual basil.

 

[swt61]

That looks amazing!

BTW, I've used Pecans in pesto, because in Texas they practically grow on trees. ?

[Mario_Fpolis]

Much apreciated. Head-case, came for the phones, stayed for the food. bah dum tss.

[Hopstretch]

 

1 kg bone-in ribeye. Should have bought two.

 

[guzziguy]

What is Ro having?

[Hopstretch]

She got Thai takeout.

Couple of pictures from the Happy Place today -- Flannery Beef dry aging room out in Marinwood. 

Bought a fair fraction of the inventory ...

[swt61]

How did you keep your boner from showing? 

[Hopstretch]

Mine’s easier to hide than yours.

[n_maher]

Started the 4th of properly with homefries cooked in bacon fat.

 

[Voltron]

Seal of approval 

[n_maher]

Followed up with smoked sausage.

 

[swt61]

[swt61]

Yukon Golds

Broccoli

And fresh Salmon that my landlord caught this morning

Yum!

[grawk]

[grawk]

[Dusty Chalk]

What it is (he asks, in a husky voice)?

[grawk]

I found sweet corn in tn, and had to break in that particular use for my new grill...I also made chicken wings and burgers.

[Mario_Fpolis]

Once again a simple but effective dish here, mignon and pappardelle with mushrooms and Dijon sauce.  It is, still, a work in progress.

My 13 old is making his way into the kitchen, and love to slice Paris mushrooms, he says it is the most satisfying cutting experience.

This time I used a ton of clarified butter to have a perfect Maillard reaction to the reversed seared medallions.

 

[n_maher]

It's Nate vs. Brisket time again.  I was able to find a whole packer in the 8lb range, which when trimmed a bit was down in the 6s, perfect for a meal + leftovers.  It's been on since 4, seems to be stalling in the low 150s, so I'll wrap it shortly and am going to try cooking this one more by feel than by internal temp.  Temps haven't seemed like very good predictors for me for tenderness so here's to hoping.  

 

[grawk]

Brisket cheesiladas

[grawk]

Smoked burgers

[n_maher]

I know I'm probably one of the few that didn't already have one, but Anova's BT cooker is massively on sale right now.

https://www.amazon.com/Anova-Culinary-A2-2-120V-US-Precision-Circulator/dp/B00UKPBXM4/ref=sr_1_1_sspa?s=kitchen&ie=UTF8&qid=1533399590&sr=1-1-spons&keywords=anova&psc=1

[guzziguy]

Ordered.  I guess this was what was needed to finally get me to try meat bathing.

Any recommendations on the plastic sealer?

[n_maher]

Had leftovers from making chicken fajitas the other night so changed out meat and made steak fajitas tonight.  Marinated the steak in olive oil, lime juice, cumin, oregano, smoked paprika, and salt.  Was good with peppers, onions, and homemade pineapple mango salsa.