don't know if the surgery was a succes but the painkillers sure as shit are. wife is getting slowly better, appreciate the asking
went back and forth on what to make as an appetizer for christmas eve. finally settled on gougeres (one batch with bacon and parmesan, the other just regular with gruyere). we'll see how this goes. merry chirstmas everryone
Well I know I'll certainly never prepare ham another way. Fucking delicious. Best ham I've ever had. Thanks for the advice, fellas
What kind of knives do we want. At Sur La Table. Steak and utility. Drew63 ect. Christmas gift for my mom.
I have a few global knives that I really like, but they're not the best by any means. My mother has a shun knife that is great. The Henckles Pro Line at Sur la Table is very nice. You can't really go wrong at a store like that.
Made Wellington tonight... Most technical dish I've probably made... Probably a once a year dish... But my God, it's unbelievable
Papa LAU made beef tenderloin today. costco prime instead of choice was ~$26/lb. think altogether it was like $250 worth of goddamn meat. so so good though. seared on the BGE at ~600 and finished it to 120-125 degrees at 300. great hickory crust.
1stly that looks amazing. 2ndly that looks more like tenderloin roast to me. must be the angle the pic is taken at. 3rdly I would eat it all.
he was so excited to post it on the BGE forum and pretty sure he was talking about getting "likes" on his post earlier yea but do they have trophy points?
Tenderloin is the more expensive cut of meat so that's not a hot take. I also don't know what rib roast youre eating that has unrendered fat, but that's operator error
I understand that, but it seems most in here prefer rib roast... Maybe unrendered was the wrong word, but it's a fatty cut
Had some ribs cooked on the pop's egg tonight. Was fantastic For the appetizer: Oysters smoked in garlic butter and topped with fresh parmesan. First time ever doing them and they did not disappoint
Standalone, i prefer filet For most dishes I'm making, I'd prefer ribeye I've done rib roast the last two years and this Wellington blew it out of the water
That looks fucking outstanding. We had a rather large gathering so we had a huge rib roast and 4 pork wellingtons. Very difficult dish to nail because you've got to time it so that the meat is at temp at the exact time the the crust is flaky but not burnt
Made serious eats chorizo hash for Christmas brunch. Not pictured was some black pepper bacon and brown sugar bacon.
Got a knife set for Christmas and my mom bought two options for me to chose from. I already have a good chefs knife, but wanted a set so I wouldn't have to clean that thing 15 times while cooking. One is a 7 piece Wusthof set and the other is a 7 piece zwilling pro set. Any major preferences for one of those brand over the other? Only equipment different is the wusthof has a bread knife while the zwilling has a 5.5" hollow edge santoku, whatever the fuck that is.
I like how the Wusthof feels in my hand more but that is strictly personal preference. Hold both and go with which one is more comfortable, they are more or less equal in all other respects.
This is exactly the type of feedback I wanted. Just wanted to make sure that they were of equal quality for the most part. Thanks
Have Wusthof they are awesome, Zwilling is probably just as good, my pots and pans are zwilling and they are awesome.
Here's my spread. Sous vide boneless rib roast. First time cooking with the new Joule I got this morning. Awesome to cook with. Then a potato, bacon and leek gratin and simple green beans with roasted peppers and onions. Spoiler
i'm really enjoying that basically everyone who cooks on this board now has a sous vide should be some cool new things tried doing a sous vide chuck roast to replicate prime rib next week
So my sister (like everyone else, apparently) just got back from Thailand. So we're making shrimp and chicken curry tonight. My day has literally been: wake up, church, cook brunch, watch warriors Cavs game while opening presents and then straight to cooking dinner. Luckily for my parents and family that I love cooking. First time ever making this curry recipe and it's a bit different, buy looking forward to it.
I had to do a double take to make sure I saw that bark correctly and that it was sous vide. Looks fucking delicious Drew63
suspect a heavy herb and salt/black pepper season + drying the meat off after coming out of sous vide + probably most important, a really good convection oven that can get hot as fuck
Chefsteps recipe for the rib roast. Sear beforehand, then sous vide @136 for 6 hours. Take out, dry completely with paper towels. Seperate one egg yolk, whisk the white until a foam forms, brush the white on roast, season liberally with equal parts salt, fresh minced rosemary and salt. 550 convection roast for 10-12 mins. Very simple