New Food Thread, RIP tandin

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

  1. DollarBillHokie

    DollarBillHokie Usher is the worst
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    Sous vide.
     
  2. Weedlord420

    Weedlord420 Well-Known Member
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    cast iron pizzas are so fucking awesome if you've got a hot enough oven
     
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  3. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor

    this is my problem, my oven doesn't quitteeeee get there so Im always having to broil + stovetop it to get it finished right

    need a solid modern 550+ convection to get there
     
    Randy Bobandi likes this.
  4. laxjoe

    laxjoe Well-Known Member
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    San Diego Padres

    I'm interested in any suggestions as well. Got some tuna steaks in the freezer
     
  5. TLAU

    TLAU Dog Crew
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    rub with EVOO Salt and heavy pepper.
    cast iron as hot at you'd want it to finish a reverse seared steak
    1:15-1:30 per side. I just flip every 30 seconds to check up on the crust but never more than 3 min total.
    decent sauce is just soy + minced garlic

    edit: i honestly wouldn't see the logic in sous vide for this since all you do is sear it anyways. if it's good quality tuna I wouldn't want to cook the inside at all but that comes down to preference.
     
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  6. Chocolate Giddyup

    Chocolate Giddyup Well-Known Member
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    Haven't had sous vide tuna but I like it best when seared real hot with a sesame seed crust and basically sashimi in the middle. Usually do a sauce with a little sesame oil, soy, wasabi, fresh ginger, and lime.

    Or make a poke bowl
     
  7. TDintheCorner

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    Got to use Joule for the first time tonight with some chicken breasts...I'm in love. Made a beet risotto and chefsteps caramelized carrots with it.

    Still didn't get the consistency of my risotto right. I'm going to master that shit one day but until then :feelsbadman:

    [​IMG]
    [​IMG]
     
    #1659 TDintheCorner, Jan 5, 2017
    Last edited: Jan 5, 2017
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  8. TLAU

    TLAU Dog Crew
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    gonna test out this whole sous vide claim of making cheaper cuts fantastic. got 4 lb rump roast I'd like to cook over the weekend and have ready hopefully Monday night for the game. I looked at times and it said it was a 2-3 day cook at 130-134.

    any preferred recipes from the veterans?
     
    Mr. Bean likes this.
  9. TDintheCorner

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    :ohholkyfuck:
     
  10. laxjoe

    laxjoe Well-Known Member
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    Replace "they're" with "it"

     
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  11. allothersnsused

    allothersnsused Wow that’s crazy
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  12. fish

    fish Impossible, Germany
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    [​IMG]

    Sous vide thighs at 150 for 90 minutes on a sweet potato puree with roasted broccoli. Caesar salad not pictured.
     
  13. laxjoe

    laxjoe Well-Known Member
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    San Diego Padres

    [​IMG]
    [​IMG]
    Made some hash, cinamon rolls and bacon this morning for some friends in town. Heading to a basketball game and a hockey game this afternoon
     
  14. Drew63

    Drew63 Well-Known Member

    Pretty confident I could knock out that whole pan of hashbrowns.
     
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  15. Upton^2

    Upton^2 blocked just a park away, but I can't really say
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    Is that bottle of OJ hanging in midair?
     
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  16. laxjoe

    laxjoe Well-Known Member
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    It's magic
    someone off camera was making a mimosa
     
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  17. Nole0515

    Nole0515 Well-Known Member
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    Anyone got a beef stew recipe they would like to share
     
    Drew63 likes this.
  18. three stacks

    three stacks hasta la victoria siempre
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    THEHEBREW1
     
  19. Rabid

    Rabid Fan of: DQ Treats
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    My standard is more of a flavor development process than outright recipe because I'll tweak the ingredients (for instance adding mushrooms, bacon, etc). Sometimes I start with 1/2 a package of chopped bacon that I cook in a dutch oven, Remove bacon and set aside. Remove all but 1T of the bacon fat. Then sear 2-3 lbs beef chuck roast (in stages to avoid crowding the pan) that has been cut down to bite size chunks. Remove and set aside. Sweat a diced onion and sliced carrot. Add 2 minced garlic cloves. Add 1T tomato paste. Give it a minute and then deglaze the dutch oven with about 1/2 bottle of Cotes du Rhone red wine. Add the meat back to the dutch oven. Add a few chopped potatoes. Pour in beef stock to just below the top which is about 2 cups. Add a bouquet garni with a bay leaf, thyme, rosemary and parsley (optional). Cook in a 300 degree oven for a couple hours. At the end, add a little more beef stock if it is too dry.

    It is great with a hearty red wine like a Cabernet, Syrah or Chateauneuf du Pape.
     
    #1672 Rabid, Jan 7, 2017
    Last edited: Jan 7, 2017
    skiedfrillet, One Two, Champ and 8 others like this.
  20. bertwing

    bertwing check out the nametag grandma
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  21. Biship

    Biship Well-Known Member
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    Really fucking good guys.

    Would be great on chicken thighs too.

    Tangy, sweet and sour

    Needs salt, recipe didn't call for much
     

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  22. Drew63

    Drew63 Well-Known Member

    I enjoyed reading this. Send some wine over
     
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  23. Drew63

    Drew63 Well-Known Member

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  24. Rabid

    Rabid Fan of: DQ Treats
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    It is like a less refined Beef Bourguignon. I make that once a year for Christmas. I make this much more frequently because it has the basic flavor profile but it is easier without all the steps to class it up (straining out aromatics, mushrooms separately, pearl onions separately, etc). I developed this process/recipe based on knowing what goes in to the Beef Bourguignon. It is also my basic process for beef short ribs.
     
    #1677 Rabid, Jan 7, 2017
    Last edited: Jan 7, 2017
  25. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor

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  26. laxjoe

    laxjoe Well-Known Member
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    San Diego Padres

    Drew63 likes this.
  27. Drew63

    Drew63 Well-Known Member

    Inspired me to make this today with the football games going. Cant wait.
     
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  28. Rebelution

    Rebelution I'm not superstitious but I am a little stitious.
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    Mississippi Rebels

    Did a big batch of the Ad Hoc Rosemary & Buttermilk brined fried chicken :moar:

    [​IMG]
     
  29. buy_dont_lease

    buy_dont_lease Ha ha ha. What a story, Mark.
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    I've eyed that recipe for a while. Looks great. What did you think?
     
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  30. Rebelution

    Rebelution I'm not superstitious but I am a little stitious.
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    It's fantastic.
     
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  31. TDintheCorner

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    Get to be extra cunty tonight. Everything on the plate came from my Dad's house including the venison tenderloin. Kale salad and sweet potato puree along with it.

    [​IMG]
     
  32. Mix

    Mix I own a Fuddruckers with Scottie Pippen
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    Got myself a whole duck. Think I'll butcher it and do either breast or leg and sous vide that. Planning to do a cherry sauce with that over bulgur. Any other ideas in case I feel like switching or just whatever?
     
  33. mal630

    mal630 Well-Known Member
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    Does anyone do cast iron pizzas? Seemed pretty easy. I fucked it up so bad and had to throw it away. The middle never cooked and the top and bottom burned.
     
  34. Wywan Bwowna

    Wywan Bwowna Wywan Bwowna
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    Beef Bourguignon may be my favorite meal ever. I made it for the group of friends I was at the beach with for New Years Eve. My mom recently made a Barefoot Contessa beef stew that was similar to the one you posted above. It was incredibly good and the link is below:

    http://www.foodnetwork.com/recipes/ina-garten/parkers-beef-stew-recipe.html
     
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  35. MODEVIL

    MODEVIL Well-Known Member
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    How did you cook it? I've heard it isn't hard but never done it.
     
  36. mal630

    mal630 Well-Known Member
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    550 for 12 minutes. I kept adding minutes later on but it just burned the bottom without cooking the middle.
     
  37. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor

    scale temp back on thick dough or you're in for a bad time

    thin crust you can go as high as possible, thick I wouldn't go above 450 convect.

    better to cook a little too slow and finish on the stove top/broil then vice versa
     
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  38. George Costanza

    George Costanza It's not a lie if you believe it
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    Picture of the pizza I posted a little back was cast iron and turned out quite well. It was a thicker crust but did it around 475 for like 20-25 mins
     
    mal630 likes this.
  39. TimJimothy

    TimJimothy Well-Known Member
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    Agreed. I just got a bernzomatic (8000) a few weeks ago and added the searzall to go along with it. Fun to use.
     
  40. Mix

    Mix I own a Fuddruckers with Scottie Pippen
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    So made blistered green beans with parmesan and truffle oil. Turned out delicious. Will make again.
    Then I sous vide the duck breast with the skin with port, garlic, ginger, salt and pepper. Made a cherry sauce with fresh cherries, port, shallots and butter. Served it over a lemony bulgur. Turned out delicious.
    Sorry for shitty plating, was making cocktails too and just ran out of time.
    Snapchat-1055214826.jpg
     
  41. bertwing

    bertwing check out the nametag grandma
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    That website gave my phone aids
     
    THF likes this.
  42. Drew63

    Drew63 Well-Known Member

    Just bought a 9qt le creuset Dutch oven for 190$ at a le creuset outlet. Pretty excited about that
     
    #1698 Drew63, Jan 15, 2017
    Last edited: Jan 15, 2017
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  43. StephenA

    StephenA Well-Known Member

    Sloppy plate... But I've been doing it similar to mentioned ITT... But straining the juices and then reducing and using new vegetables at the end for better texture
     

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  44. laxjoe

    laxjoe Well-Known Member
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