New Food Thread, RIP tandin

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

  1. a.tramp

    a.tramp Insubordinate and churlish
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    don't know if the surgery was a succes but the painkillers sure as shit are.

    wife is getting slowly better, appreciate the asking
     
  2. buy_dont_lease

    buy_dont_lease Ha ha ha. What a story, Mark.
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    You two must be a real sight right now.
     
  3. bertwing

    bertwing check out the nametag grandma
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  4. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    You cunts forced me to go to a high end gastro pub and I had lamb bucatini. It was delicious.
     
  5. slogan119

    slogan119 Her?
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    What's in the quinoa salad?

    I've been mixing half red and half yellow of late to give it some color.
     
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  6. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    Making bacon wrapped jalepeno poppers for an app tomorrow :badasswolf:
     
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  7. laxjoe

    laxjoe Well-Known Member
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    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
     
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  8. CraigAnne Conway

    CraigAnne Conway Putting that ball into the basketball ring
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    Well I know I'll certainly never prepare ham another way.

    Fucking delicious. Best ham I've ever had.

    Thanks for the advice, fellas


    [​IMG]
     
  9. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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  10. MODEVIL

    MODEVIL Well-Known Member
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    What kind of knives do we want. At Sur La Table. Steak and utility. Drew63 ect. Christmas gift for my mom.
     
  11. Drew63

    Drew63 Well-Known Member

    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.
     
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  12. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    Ribeye roasts 6 bucks a pound at the grocery store right next to the house :blessed:
     
  13. George Costanza

    George Costanza It's not a lie if you believe it
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  14. Tony Perkis

    Tony Perkis Living My Best Life
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  15. StephenA

    StephenA Well-Known Member

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    Made Wellington tonight... Most technical dish I've probably made... Probably a once a year dish... But my God, it's unbelievable
     
  16. TLAU

    TLAU Dog Crew
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    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.

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    #1516 TLAU, Dec 24, 2016
    Last edited: Dec 24, 2016
  17. a.tramp

    a.tramp Insubordinate and churlish
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    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.
     
  18. TLAU

    TLAU Dog Crew
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    ah my fault you right you right. tenderloin indeed. I ate until my stomach hurt
     
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  19. a.tramp

    a.tramp Insubordinate and churlish
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    no worries, that is some fine ass meat and tell your pops great job on the cook.
     
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  20. TLAU

    TLAU Dog Crew
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    he was so excited to post it on the BGE forum and pretty sure he was talking about getting "likes" on his post earlier :loldog: yea but do they have trophy points?
     
  21. StephenA

    StephenA Well-Known Member

    Hot take, i prefer tenderloin to rib roast... I don't prefer eating around/through unrendered fat
     
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  22. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    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
     
  23. StephenA

    StephenA Well-Known Member


    I understand that, but it seems most in here prefer rib roast... Maybe unrendered was the wrong word, but it's a fatty cut
     
  24. Joe Withabee

    Joe Withabee PS I have sifulus
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  25. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    if you prefer tenderloin we can still be friends

    but there's definitely a ceiling on that friendship
     
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  26. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    Right, beef tenderloin is filet mignon. Rib roast is Ribeye. I'd agree, most in here prefer Ribeyes
     
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  27. John McGuirk

    John McGuirk member of the blue tiger club
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    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
     
  28. StephenA

    StephenA Well-Known Member

    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
     
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  29. mal630

    mal630 Well-Known Member
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    Bought about 3 pounds of prime filet from Costco for dinner tomorrow. Can't wait to make it.
     
  30. Arrec Bardwin

    Arrec Bardwin He ain’t me, he can’t be me
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    I would bathe in juicy rib roast fat if it was deemed socially acceptable.
     
  31. George Costanza

    George Costanza It's not a lie if you believe it
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    Making the most out of leftover banana bread on this Christmas morning

    IMG_5559.JPG IMG_5560.JPG
     
  32. Mr. Bean

    Mr. Bean Well-Known Member

    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
     
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  33. laxjoe

    laxjoe Well-Known Member
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    [​IMG]
    Made serious eats chorizo hash for Christmas brunch. Not pictured was some black pepper bacon and brown sugar bacon.
     
  34. Wywan Bwowna

    Wywan Bwowna Wywan Bwowna
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    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.
     
  35. One Two

    One Two Send it!
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    I like Wustof
     
  36. laxjoe

    laxjoe Well-Known Member
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    And these turned it really good. Parmesan bacon ones were a bit heavier, but still really good

    [​IMG]
     
  37. Rebelution

    Rebelution I'm not superstitious but I am a little stitious.
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    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.
     
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  38. Wywan Bwowna

    Wywan Bwowna Wywan Bwowna
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    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
     
  39. Arrec Bardwin

    Arrec Bardwin He ain’t me, he can’t be me
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    Have Wusthof they are awesome, Zwilling is probably just as good, my pots and pans are zwilling and they are awesome.
     
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  40. Drew63

    Drew63 Well-Known Member

    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.

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  41. a.tramp

    a.tramp Insubordinate and churlish
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    f u Drew63 . I mean that from the bottom of my jealous heart.
     
  42. Drew63

    Drew63 Well-Known Member

    Hope all is well in your house with the surgeries and such.
     
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  43. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    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
     
  44. Drew63

    Drew63 Well-Known Member

    That was so damn simple. Anyone could make that. Such a cool machine
     
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  45. a.tramp

    a.tramp Insubordinate and churlish
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    How did you get such a good bark?
     
  46. three stacks

    three stacks hasta la victoria siempre
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    i want to fuck that rib roast
     
  47. laxjoe

    laxjoe Well-Known Member
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    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.
     
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  48. laxjoe

    laxjoe Well-Known Member
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    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
     
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  49. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    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
     
  50. Drew63

    Drew63 Well-Known Member

    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