New Food Thread, RIP tandin

Discussion in 'The Mainboard' started by tandin, May 4, 2016.

  1. slogan119

    slogan119 Her?
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    This needs a pic of the cross section post cut
     
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  2. Yung/Embree

    Yung/Embree Well-Known Member
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    That would have required my fat ass having some semblance of patience and self control.

    Neither of which I pride myself on.
     
  3. WhiskeyDelta

    WhiskeyDelta Formerly MK3rds
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    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.

    20210221_192850.jpg
     
  4. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    why wouldn't this belong here
     
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  5. Corky Bucek

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    That looks better than the stuff Taques puts out lol
     
  6. WhiskeyDelta

    WhiskeyDelta Formerly MK3rds
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    I try not to spam the thread with my day-to-day stuff. That's what me and my wife's texts are for
     
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  7. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    disagree

    everyone post everything all the time
     
  8. Corky Bucek

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    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.

    965EA59B-338E-40E5-8B68-CE6D09897C4A.jpeg
     
  9. poor paul

    poor paul Well-Known Member
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    Post whatever you want. I posted a dish that was basically me being hungover earlier today.
     
  10. bertwing

    bertwing check out the nametag grandma
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    I would literally fuck that
     
  11. laxjoe

    laxjoe Well-Known Member
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    this absolutely belongs here! that looks great!
     
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  12. laxjoe

    laxjoe Well-Known Member
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    [​IMG]
     
  13. laxjoe

    laxjoe Well-Known Member
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  14. poor paul

    poor paul Well-Known Member
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    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.
     
  15. laxjoe

    laxjoe Well-Known Member
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  16. Truman

    Truman Well-Known Member
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    +1
     
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  17. jbr

    jbr Well-Known Member
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    Might have to give this a try soon
     
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  18. El Tiburon

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    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.
     
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  19. Truman

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    love german food but yeah it's pretty much all just a shade of gray
     
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  20. El Tiburon

    El Tiburon Well-Known Member
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    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.
     
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  21. Mr. Bean

    Mr. Bean Well-Known Member

    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
     
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  22. WhiskeyDelta

    WhiskeyDelta Formerly MK3rds
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    Made a slightly-too-thick milanessa/schnitzel. With a sotol margarita

    20210223_172502.jpg
     
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  23. El Tiburon

    El Tiburon Well-Known Member
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    That looks damn tasty.
     
  24. WhiskeyDelta

    WhiskeyDelta Formerly MK3rds
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    It was really tasty; the fries were great and almost worth the hour they take to make
     
  25. poor paul

    poor paul Well-Known Member
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    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.

    06CC5666-465C-41B1-A0CE-726818CAA64E.jpeg A45923C3-2C37-41EA-9E15-D9EB04478A9E.jpeg
     
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  26. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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    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.
     
  27. poor paul

    poor paul Well-Known Member
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    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.
     
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  28. Mr. Bean

    Mr. Bean Well-Known Member

    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
     
  29. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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    I just love the fat content I get from a great ribeye, although to be honest I don’t turn down any steak.
     
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  30. poor paul

    poor paul Well-Known Member
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    I mean, spinalis steak is definitely the best but finding it and cooked properly is extremely rare.
     
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  31. bertwing

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    tube steak is the best
     
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  32. laxjoe

    laxjoe Well-Known Member
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    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.
     
  33. Corky Bucek

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    I’ve never done them, but I feel like I’ve only had them or seen them at places is grilled.
     
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  34. Owsley

    Owsley My friends call me Bear
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    Poach them. One of the better restaurants here does it in duck fat, but a nice olive oil would be excellent as well.
     
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  35. PJP3

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    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.
     
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  36. laxjoe

    laxjoe Well-Known Member
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  37. Hail Southern

    Hail Southern GATA Eagles!
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    That picture looks awesome
     
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  38. PJP3

    PJP3 Well-Known Member
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  39. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    this is wild shit by the noma gang

    really want to get back to copenhagen
     
  40. WhiskeyDelta

    WhiskeyDelta Formerly MK3rds
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    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!

    20210225_180335.jpg 20210225_180518.jpg
     
  41. fish

    fish Impossible, Germany
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    Looks tasty. I would've thrown it under a broiler for a minute or two melt the cheese a bit.
     
  42. Owsley

    Owsley My friends call me Bear
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    Green chicken chili with cheese quesadilla dipper
     
  43. Clown Baby

    Clown Baby Totally Exonerated, No Wrongdoing
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    Look at that subtle off-white coloring. The tasteful thickness of it. Oh my god, it even has a watermark.
     
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  44. laxjoe

    laxjoe Well-Known Member
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    0492A421-CCB6-4CF2-94E5-E9EE98F9435D.jpeg 7A41347A-40FD-41C7-A971-188333BBF69A.jpeg
     
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  45. miles

    miles All I know is my gut says, maybe
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