New Food Thread, RIP tandin

fire chicken is always winner. Chicken breast cut up (1 lb or so).. 1 packet of Hidden Valley Ranch mix. 1 block Philly creamcheese. Fuck load of your favorite hot sauce.

 

Yep. Can't beat the rotisserie supermarket birds for flavor, price, and convenience

 

What is everyone cooking for NYE? I'm doing steak but haven't picked the sides yet.

 

I'm thinking of taking a stab at handmade raviolis from scratch. Likely an all afternoon project but will have the semi final games going. Have a 4-piece ravioli making kit and I've been telling myself I was going to go for it at some point.

 

I did it.

Spoiler

totally cheated and used won ton wrappers

 

Thinking about lamb and butternut squash stew to go with football.

 

Going to get a nice NY Strip to go surf & turf with some lobster tails. Not sure on sides.

 

my wife made sweet potato gnocchi last weekend and i wanted to fertilize her uterus. Homemade pasta is a nice challenge.

 

i'm probably gonna try to cook a hotdog by shooting it repeatedly with a Glock 19, then eat the results.

Happy new years.

 

Jamie Oliver's Chicken in Milk and a two-inch thick NY strip, reverse seared, over oak.

 

it may just me but Jaime Oliver's chicken in milk sounds creepy.

 

Now steak in milk is delicious. Boiled, of course.

 

Stumbled on this, thought you guys might appreciate it also. Some beautifully filmed cooking.

https://www.youtube.com/channel/UCVVAnxQ2YMC_qlc7QfPA2YQ/videos

 

Side of jelly beans, right?

 

Have now made pork tenderloin, prime rib and salmon with Joule. Just cooked the salmon at 122* for 45 minutes. God damn that fish is delicious like that.

 

How did you season the fish?

 

Using the chef steps recipe. Salt and sugar cure, then orange zest, thyme and pepper. Then just a simple sear after the water bath.

Edit: here's the link https://www.chefsteps.com/activities/sous-vide-salmon--2

 

It really allowed the rub to stick, but it's just to help develop a crust. Don't have any eggs in the fridge?

 

Just got my Joule yesterday. Can't wait to try it out.

 

Haha, its not hard, and makes your job much easier applying the rub. Makes the presentation much better

 

Start with the salmon. Took an hour total time and it was the best salmon I've ever had. Sous vide is impressive.

 

NYD dinner of broiled lobster tail, roasted brussels, and a NY Strip rubbed with brown sugar, espresso, ancho chile powder, cumin, paprika, salt and pepper.

[URL='http://s440.photobucket.com/u...-499B-8CEB-0EE6A6562E04_zpseqrgumog.jpg[/IMG][/URL]

 

For dinner tonight I did filet in a pan finished in the oven. A nice pan gravy. Some creamy polenta and some candied carrots. Also, I usually reverse sear the steak. So when I was making the pan gravy I grabbed the pan with my bare hand after it just came out of the oven. Cause I'm fucking smart.

 

I have made that stupid mistake once after a pan was in the oven. Let me tell ya, I won't make that mistake twice.

Thankfully no serious damage

 

I've grabbed or touched shit I knew was hot way too many times. I'm an idiot

 

Made this in addition to a reverse-seared ribeye, some veggies, and fresh bread. This chicken is LEGIT.

http://www.thekitchn.com/jamie-oliver-chicken-in-milk-best-chicken-recipe-all-time-80388

 

Leftover pulled pork and slaw machaca.

 

Red Snapper w/ Crawfish Cream Sauce

 

first attempt at sous vide and blow torch. got a couple of ~1.5" rib eyes. so great to just put it in the water and then do other shit. blow torching is fun as hell. radishes and carrots roasted and then seared in butter. standard brussels.

Spoiler

 

anyone tried lobster tails in the sous vide? serious eats says it's a great meat to do that way and really absorbs butter and herbs in the bag while cooking.

 

My brother and his wife got me The Food Lab cookbook for Christmas. Been looking through that bad boy today.

 

What torch did you get?

 

I know you want TLAU to answer, but here is one that I have been tempted to buy:

EDIT: Iwatani Cooking Torch for $25. Not sure if the link is loading or not.

 

that's the one I got

 

Shitty picture/plating, but made hasselback potatoes for the first time last night, really happy with how they came out.
Will be making many more times.

 

This will be my next gift to myself. Have it in my Amazon cart, really just want to press the Checkout button but i need to wait.

 

You want a hotter torch than that for searing post sous vide. Get a bernzomatic

 

read that the iwatani at the blue tip of the flame is 1700 degrees... how hot does the bernzomatic get and how hot does it really need to be. no way a cast iron skillet or grill get that hot and they sear post sous vide no?

 

Stuffed shells tonight with homemade sauce. Inside shells I did some salami, onions, garlic and then topped with goat cheese, an "Italian blend" of cheeses, some more sauce, and some breadcrumbs



Also did a cast iron pizza the other day that turned out pretty awesome. Ground sausage, pepperoni, olives, mushrooms as toppings

 

George Costanza are you at Frank and Estelle's for the holidays or something? You must have a lot of time on your hands to be pumping out so many dishes.

 

Turns out the Assistant to the Traveling Secretary job doesn't involve much work at all. I made sure to leave my car parked at the office over the holidays so Mr. Wilhelm thinks I'm burning the midnight oil.

 

This looks incredible

 

That's actually a pretty cool channel. Wanna try this at home.

 

I've got some tuna steaks defrosting.

I don't think I've ever cooked tuna before.

Wat do?