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Discussion in 'The Mainboard' started by tandin, May 4, 2016.
Reading Medium Raw by Bourdain and came across this passage that was like he was reading my mind:
Pretty proud of this one. Got a mean cast iron sear on the filet. Came out to a solid medium rare. Side of bacon balsamic glazed brussels sprouts and some mac I bought from the store cause I'm lazy
Doing filet, twiced baked potatoes, a green veggie and salad tomorrow night. Want to have something out to snack on over a glass of wine before we actually eat. Anyone have any good easy ideas? May just go with a small meat and cheese plate.
Bacon-wrapped dates with a balsamic glaze is a fan favorite
I've been crushing some smoked salmon with honey goat cheese lately
Made pork chops on the grill this weekend.
Something about pork being slightly charred that just takes the taste to another level. If it were any other meat it would be considered burnt.
Tomorrow I am making some shrimp as an appetizer, filet mignon (sous vide), mac and cheese and roasted asparagus.
What kind of Mac n cheese?
I did serious eats mac n cheese recipe for the super bowl. Pretty classic take with sharp cheddar and gruyure but also added some crushed goldfish on top before baking in the oven to finish. My friends were loving it.
It is super easy and also some of the best I've had. I buy blocks of cheese and grate it opposed to the pre shredded bags.
This is my half batch I am making for tomorrow, I usually double this.
-8oz Rigatoni (half a box of pasta)
-4oz shredded monterey jack
-4oz shredded sharp cheddar
-2oz shredded parmesan
-1 cup heavy cream
Cook pasta with a little extra salty water. Add cooked pasta to a mixing bowl and combine with half of the shredded cheeses and the heavy cream. Stir well to combine, add S&P to taste.
Transfer the mix to a 9x13 and put the remaining cheese on top. Bake for 20-30 minutes at 350 degrees. I love this recipe because it doesn't involve me trying to make some cheese sauce on the stove.
Taques I made this recipe, multiplied by 4. Added some extra chili paste and a little lighter on the sugar
Its pretty good for a start
Update: love this stuff
Any good non Korean cooking applications? Sounds like it could be a good marinade
You guys are going to love this video. Gordon Ramsey blindly tries to teach an amateur to cook.
On reddit someone suggested they make it like top gear with celebrities. I'd watch the shit out of that
Its just a delicious sauce, you can put it on anything really.
$350 for BR prime at beau. was it overpriced? yes. was it good? pretty good. $55 per person wine flight. should've just got a bottle. fuck
Did a day-late Valentine's dinner yesterday:
-baked marinara and parmesan mussels for apps (worst dish, bought crappy breadcrumbs)
-strawberry and avocado salad with honey and lemon vinagrette
-Parmesan risotto topped with seared scallops and wilted spinach for the main course
-chocolate strawberries for dessert
Not to toot my own horn but this was my first time making risotto and it turned out well. Maybe a notch drier than ideal but I kinda prefer it like that versus some of the more soupy recipes:
good lookin out - ill add it to paprika
I buy the chili paste off amazon if you don't have a decent grocer in your current West Virginia town
NY strip with a pan sauce, truffled mashed potatoes, and roasted veggies
Is that mustard in the pan sauce? Looks glorious.
nope - strained drippings from the sous vide bag, better than boullion, red wine, shallot, salt & pepper, rosemary, and sour cream blended up
How long in advance did you reserve? That's a 6+ month wait list.
Did you reverse sear?
sous vide + torch
Should not have opened this thread with as hungry as I am right now
put my name on the waiting list for the two nights we were staying in the neighborhood
think my luck was largely due to it being a weekend where ice hit pretty good
Welp, I'm going to start to do this. Was the food as good as advertised? The Oregonian food critic has it as his 2nd best restaurant in the city. I 'generally' agree with a lot of what he says.
it was really good and an experience all its own. I'd never had anything close to a lot of what they served.
have to like lemongrass as its prominently featured in lots of dishes, obvious but its bold in a lot of them
100% worth going
Got a reservation at State Bird.
Besides grabbing a table at St. Elmo while inside Beaver Stadium for the night before the B1G title game I've never felt so successful landing a restaurant reservation.
Smoked mustard-brown sugar glazed lamb spare ribs we had for family meal Friday:
Garlic-chicken tortellini in bianco burre blanc and red cabbage cilantro slaw in a bianco-evo vinaigrette with shaved almonds and shocked green onions:
Finally doing a better job cooking burgers on the grill with indirect heat, now i want to focus on making the most flavorful patties I can.
I almost always use 80/20, but i know a lot of folks use a mix.
What do y'all use, and what do you mix in with the beef when making your patties?
S&P, fresh minced garlic, worcestershire sauce, sometimes a little bit of grated onion to give additional moisture and flavor. Can also add a bit of mustard to the mix and I also will sometimes do 80/20 chuck and a little bit of ground pork to give it a bit more fat/flavor. You can really play around with what you want to incorporate but I think the fresh garlic and worcestershire sauce makes a big difference
good call, two of my favorite ingredients to use with meat, can't believe i didn't think of that.
I sort of wing it every time but I always get amazing juiciness from Worcestershire sauce. Let it soak it up and you get a damn tasty burger.
Hoover Sauce directly from Louise, MS.
But why would you want to cook a burger with indirect heat? Don't you lose the good sear?
Just put the lucky peach red roasted pork in the marinade
Anyone have the Breville Risotto Plus? Been loving trying different risottos lately but the constant stirring can be a pain in the ass. A "no stir" option would be nice.
Sous vide thigh
White wine leeks
Grind your own burger instead of buying the pre-grinded stuff. Kinda fun to do, and a big difference in texture.
agreed, bought the grinder attachment for the KitchenAid mixer last year, its a huge difference.
This is pretty. A marshmallow flower in hot chocolate.
Oldie but a goodie
Noodle bowl with shrimp and veggies
Did a chicken and andouille sausage gumbo tonight since I had some homemade chicken stock in the freezer I've been meaning to use up. The roux could have been darker but was paranoid I was going to burn it. Plus needed to add some water during mid simmer to keep it from getting too thick, so probably contributed to giving it a lighter look.
Still turned out great, flavor wise. A lot went a long way. Very hearty and filling. I now have leftovers thay could feed 4 or 5 people.
Recipe for leeks?
Maybe the best pizza to date, as far as dough/crust goes
Needs more pineapple
Just kidding that looks delectable as fuck