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Discussion in 'The Mainboard' started by tandin, May 4, 2016.
Quasi refrigerator clean out. Chicken breasts in a spinach/tomato/cream sauce.
Big fan of a cleanout that results in a rewarding meal. I always look at my wife and say "We saved money with this one!"
Yeah I needed a thing of 2.99 heavy cream and that’s how much the meal cost and I will fight anyone that’s says it was more.
Let's hear about this milk drink
Sausage, mushroom, red onion, tomato. Eggs beaten with pimento cheese, parm on the bottom of the pan and on top. Sour cream, yellowbird serano, parsley.
That sour cream shape is oddly familiar...
Dunno where else to put this. Starting the herb ‘garden’ a little early this year and hoping to survive the next few nights in the 40s: strawberries (from last year), Thai basil, sweet basil, chives, cilantro, jalapeño, and habanero.
Prime filet, mashed potatoes, and green beans.
Sous vide the filet for a couple hours and seared in some butter on cast iron after. Had some difficulty with the butter which made the sear take it a little long so it got a bit more medium than I wanted. Did at least seem to improve the sear.
I used a "Basics with Babish" recipe for the mashed potatoes. He has written instructions on a website that accompany his videos, so it wasn't too hard to follow. Will need to use less heavy cream next time (was trying to halve the recipe since I cook for one) so they're less runny. But I've never made something from scratch like that so I was really happy it came out alright.
Green beans came from a can.
They were put there by a man
In a factory downtown.
Roasted pork tenderloin, vegetable fried rice, and chili-crisp/Thai basil mayo based sauce thing with a horrible swipe.
Spaghetti squash and spicy italian.
Should potatoes soup be chunky or smooth?
I blended my with a blender ti make it smooth and the wife was not happy.
i blend ~85% of all my soups (set aside protein). usually with a handful of cashews instead of cream.
i like majority to be smooth with some rustic chunks.
look it was the best texture I’ve ever had with a potato soup so when she didn’t love it it hurt my feelings.
I blended all my soups until they were smooth this #soupszn because I had a fancy new immersion blender that needed to be taken out of the package
Next time, I’m going to remove half the potatoes and blend and then add them back. Compromise
Can you tell a difference in grass fed v grain fed beef?
I've always thought grass fed was leaner and not as flavorful. Guess I'm a real American?
There are people who like to shout that they can. On both sides. I disagree. You can taste quality.
I don’t think the average diner knows, though.
sorry, I shouldn't have led tangent.
Grass fed is more mineral-forward and less juicy imo
went to kenjis book talk/cooking demo with dan desouza tonight - got an autographed copy of the wok which was cool
some people asked very dumb questions during the q&a
That pic looks like something from their Jr. High talent show performed to a crowd of peers that would've mocked them.
And now they've built careers from it.
Kenji was on the NYTs Book Review podcast last week. My worlds collided.
True grass fed/finished beef is also typically much smaller than comparable cuts of grain fed or even grass fed/grain finished. Even though grass fed animals have to be significantly older than grain fed steers at time of slaughter.
Grass finished is typically deeper red in color and the fat is always much more yellow and earthier or for a lack of better term…grassier in flavor.
Typically far less marbling even in very high quality grass fed.
It’s all different strokes flavor wise but I try to buy grass fed because if it is pasture raised that animal led a significantly better life than most all supermarket meat.
Glad you had fun at the Dinesh D’Souza event you attended.
which one was yours?
boxers or briefs
Spicy fried chicken biscuits this week
Will post on Saturday!
post in the breakfast sandwich thread too, we always appreciate the weekend breakfast porn over there.
Cooked at a friends house last night and he made an amazing side dish. Shaved brussel sprouts with a little olive oil, salt and pepper with diced pancetta. He then put them in the air fryer to give it some crunch. I will be making that a lot.
We are submerged Daddis (I promise there are chicken thighs in there)
Chicken meat balls, orzo and whipped feta
Whipped feta you say? Tell me more…
feta, little Greek yogurt and evo in food processor
Breakfast sandwich Saturday :)
Looks amazing. Did you just do an egg wash then seasoned flour dredge?
Was in a buttermilk, egg and cayenne mixture overnight. Dredge was flour, corn starch and spice mixture and I double breaded
that is the most chaotic looking cooking process and i love it
flour everywhere, parchment paper looks like it was chewed off
Cleaning this up is going to suck
End result looks fantastic though.
Any condiment or just chicken x biscuit?
No condiments but I did take about a quarter cup of the frying oil and combined it with spice mixture and brushed that on the chicken
I thought about adding a fried egg but decided not to
these are pretty damn good
when I make chicken biscuits I mix hot sauce and honey and drizzle it on.
Pepper jelly and goat cheese or pimento cheese is elite on a fried chicken biscuit as well.