Separate names with a comma.
Discussion in 'The Mainboard' started by tandin, May 4, 2016.
This needs a pic of the cross section post cut
That would have required my fat ass having some semblance of patience and self control.
Neither of which I pride myself on.
I realize this doesn't really belong in here since it's pretty low-skill but I NEVER do baking and I'm pretty proud about how it came out.
why wouldn't this belong here
That looks better than the stuff Taques puts out lol
I try not to spam the thread with my day-to-day stuff. That's what me and my wife's texts are for
everyone post everything all the time
I’m not on the level on a lot of you guys but agree on posting and keeping this active. First time ever cooking lamb. Smoked slightly over an hour at 235 where it landed and then pulled it a little before 135. Let it rest and then threw back on for a minute while cooking the asparagus. Turned out pretty good, but avoid. Next time I’ll try a tzatziki sauce with it. Cross posted from the bbq thread. Also forgive ten plating.
Post whatever you want. I posted a dish that was basically me being hungover earlier today.
I would literally fuck that
this absolutely belongs here! that looks great!
Need a ruling of the committee, aka this thread. Going to post two plates, same food. Fish skin up or fish skin down for presentation. There is crema on one but try to not focus on that.
Might have to give this a try soon
My wife had a craving for some German food because she remembered a little place we used to go to back when we were dating. She found some Michael Symon recipe for a pork and cabbage dish that intrigued her and asked me to make it. Unfortunately, I did not snap any pics because it wasn’t a very photogenic dish. However, the family loved it taste wise.
Basically it was sweet onions, green cabbage, ham hock, kielbasa and pork loin braised in a base of apple cider and a hoppy IPA. Seasoned with some salt, pepper, parsley and coriander seeds. After about an hour of simmering the meat, I took it out and sliced it up before throwing it back in. Served it with a side of spaetzle.
love german food but yeah it's pretty much all just a shade of gray
Totally, it was just a washed out grayish/greenish color without much contrast. When I snapped a pic it just didn’t look as appealing as it tasted.
Never cared for German food until I ate at the Berghoff in Chicago, opened my mind up to it
On that note. Not German food but a lot of crossover with it, you gotta try Staropolska on Milwaukee in Logan Square if you haven’t. Bomb Polish food, great drinks & service. Hidden gem
Made a slightly-too-thick milanessa/schnitzel. With a sotol margarita
That looks damn tasty.
It was really tasty; the fries were great and almost worth the hour they take to make
This is a somewhat redundant post because I posted NY strips a couple weeks ago but these were legit the best NY Strips when it comes to marbling I’ve ever seen in a supermarket.
Those look beautiful, I will say that I’ve never had a NY Strip that I loved. It is just my least favorite cut. I think if I had a ribeye every day for the rest of my life I’d be a satisfied human being.
Steak wars are always fun. NY Strip is my favorite cut, and I think it’s the ‘steakiest steak’ but my favorite steak I’ve ever eaten overall is a dry aged ribeye.
I can make a case for multiple cuts if we’re just talking straight up steak dish, and I laugh at my younger self who tried to battle and say absolutes on best steaks.
Used to be a big ribeye guy but to me it’s hard to get the fat to render equally if grilled, can turn into a grease bomb in my stomach. Prefer that cut as prime rib with jus and lots of horseradish
NY strip is my 1A
I just love the fat content I get from a great ribeye, although to be honest I don’t turn down any steak.
I mean, spinalis steak is definitely the best but finding it and cooked properly is extremely rare.
tube steak is the best
we're looking to try some different seafood dishes on Fridays during Lent, so I picked up a couple of swordfish steaks at Costco last night. anyone have any good recipes? It's looking like it might be in the 40s on Friday, so I could grill if that's the best way to go.
I’ve never done them, but I feel like I’ve only had them or seen them at places is grilled.
Poach them. One of the better restaurants here does it in duck fat, but a nice olive oil would be excellent as well.
Grill is usually what I go with but can also pan sear and finish in the oven. Its pretty firm and closer to chicken flavor than most fish so it goes well with a tart oily marinade and sauce like a chimichurri or an olive tapenade. My favorite chimichurri recipe that works with this or shirmp is 1/4 cup olive oil, 1/2 cup chopped cilantro, 1/4 cup chopped mint, 3 clove garlic, 1/4 cup red vine vinegar. Marinade in some but save some extra to pour over after its done.
Mad this recently. It is amazing
That picture looks awesome
this is wild shit by the noma gang
really want to get back to copenhagen
Was gunna make Cajun chicken Alfredo, realized I didn't have the makings for Alfredo sauce, but I did have lots of tomatoes, so here we are!
Looks tasty. I would've thrown it under a broiler for a minute or two melt the cheese a bit.
Green chicken chili with cheese quesadilla dipper
Look at that subtle off-white coloring. The tasteful thickness of it. Oh my god, it even has a watermark.