New Food Thread, RIP tandin

Cold as in can sit in a cooler or fridge before putting out? Is there travel involved?

 

goddamn that steak looks good

 

Greek pasta salad is easy to make and keep cold/presentable

 

Big fan of black bean/corn salsa

 

Potluck is at 2, I’ll be going in during the AM. Fridge space will be available

 

I'm waiting for a bourbon thread cunt to come in here and scream at you for putting ice in that bourbon.

 

I feel like deviled eggs are a safe Christmas staple and there are endless varietals you can go for if you want to get fancy with it.

 

I love clam dip. Can get creative with dippers or just give the people what they want (cape cod chips). Or a shark coochie/cheese board

 

Had some leftover pork, so pozole verde. (Kinda) Couldn’t find hominy at my grocery store so subbed in cannellini beans.

Spoiler

 

Wife and I are doing solo Christmas with the dog at a cabin outside Asheville, so Christmas dinner prep is 100% on me. Going to be cold as shit, so got plenty of time to cook all day. Was thinking I may try to make beef Wellington for the first time, failing that I’ll just cook a beef tenderloin. Anyone got any extra cunty recommendations for sides?

 

Feel like a roasted cherry tomato and shallot risotto is something I'd go for there

 

Note to people in Minneapolis, Butcher & the Boar is doing a beef long rib family dinner for the holidays. We are doing prime rib but I bought one for the week after.

 

Diablo Morcilla and Vietnamese coffee from a local cafe today

 

Obviously plenty of gummies and wine, too

 

We split a Costco ribeye I had in the freezer with a bagged Caeser salad, roasted zucchini and yellow squash coins. Cheap but delicious meal.

 

I don’t only cook steaks but the other half of that rib roast I bought and made steaks

 

Your sear game is so good. Carbon steel pan?

 

Thanks

Chefs press helps

 

We are doing prime rib for x-mas. My brother is bringing chicken strips for himself and the kids because he apparently no longer eats red meat.

 

Does anyone have some duck leg recipes? Highly considering doing duck confit for this winter weather.

 

Chocolate chunk with a little Maldon on top

 

uninvite him and/or disown him.

 

Speaking of which, does anyone have any prime rib recipes they like? Doing one on Christmas eve with my dad

 

Signed out until Jan 8th. Heading into town to buy the Christmas presents and meet pals for a feed of porter later but had to disembark the DART a bit early to get this slice of heaven.

 

This counts as food to me.

My hands are sore with shopping bags so I thought to myself that an auld pint would do me no harm. The Guinness flows like yogurt and I nearly wept when I took my first sup.

 

Jesus Christ

 

Three bone roast, trimmed a bit, separated ribs and tied back up, seasoned, and put to bed in the fridge for 43 hours or so.

 

Beef Bourguignon with a Caesar salad (with bacon).

 

Challah is a top 2 (brioche) bread for French toast.

 

Made this yesterday. A good chunk of it will be used for French toast

 

hell yeah dude. beautiful.

 

Thank you. First time attempting a six strand braid. Turned out looking pretty decent.

side note - making challah on a -30 wind chill day where your kitchen is pretty cool was probably not wise. Fucker took forever to proof.

 

I grew up on thinly sliced store bakery bread which was fine but uninspiring. In my teens my dad discovered Texas Toast which was a widely distributed and made a much better French Toast. I’ve certainly seen the range. As we were eating this morning and my kids couldn’t give 2 shots about the meal when there are presents to play with it had me thinking. In a way I feel bad for my kids because outside of school food they only know the quality of my trial and error with Nueske’s bacon instead of Hormel Black Label, challah, etc. It is certainly a high class problem but at times I wish they understood this is really good vs what it could be.

 

king crab legs and shrimp last night for dinner so good in a herby buttery garlic sauce. no pics I just ate

 

Smoked Gouda and garlic brown butter twice baked potatoes.

 

Man this is so true.

i grew up absolutely hating French toast. My mom made it with wheat bread, and egg and little to no sugar/cinnamon. It was like cardboard.

now I use a French loaf to make bannana/ricotta stuffed French toast on the bge for my kids

 

Back on my nonsense. Earlier this week, I made lamb chops, and then with the cold weather hitting Louisiana, I did a hybrid between Leah Chase's and Melissa M. Martin's Gumbo z'Herbes recipe. Chase created this recipe. But some of the ingredients she uses are out of season (For example, I couldn't find green radishes so I went with white ones). This gumbo maybe my second favorite (Seafood being #1). It has earthy flavors because of the collard greens, kale, and swiss chard. I also enjoy the fact that you can enjoy it without white rice.

 

The bourguignon is the star obviously but man I fucking love a good Caesar. One of those things I could eat every day and never tire of.

 

I received a slow cooker for Christmas so I decided I’d make a slow cooker pot roast last night.

 

When roasting a whole chicken over leeks, what's the trick to stopping the leeks from burning? Olive oil alone doesn't seem to be enough. Pre-saute, use broth, or cover the chicken, maybe?

 

start them in foil then remove and finish?

 

Delicate veggies like that (including mushrooms & garlic), I generally add about halfway through the cook. Harder veggies (potatoes, carrots, red or yellow onions) I put in from the start.

There is probably a better way but that works for me.

 

Add a little layer of broth to the bottom. You’ll still have a little char but not a lot

 

Or cut it larger.

 

Thank you Montréal

 

Wife got me this for Xmas and I'm excited