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I meatloaf'd or as my sarcastic wife calls it, meatcake, meh whatever. Ground beef, ground pork, italian sausage, tons of garlic, onions, bell pepper, portabella mushrooms, eggsies, breadcrumbs, worcestershire sauce, kosher salt, ground black pepper, (I totally cheated, but 2 tbs of the pesto in a tube thinger)  Well bacon of course.  Siracha, ketchup, honey, dijon mustard, and yeah I'm outing myself, a little A1 sauce right on top.  Obligatory "sorry, crappy phone pictures"
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Feb 6, 2015 03:25
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| # ¿ May 21, 2024 10:20 |
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We fondue'd, wait, is that even a word? White wine, swiss, gruyere and smeared the inside of the pot with garlic, and chibatta cubes.     I can't seem to keep up, is fondue, cliche or cool these days?
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Mar 3, 2015 03:32
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Le0 posted:Hey, looks nice, what is it you guys call Swiss cheese? Because I'm Swiss and I don't know what Swiss cheese is. Gruyere is obviously the best cheese in the world tho Aha, nice catch, it is actually emmental, you guys really really know how to do cheese. We usually do add kirsch, but, when we started the process last night and went for the kirsch, I did a quick sample of it, it had lost pretty much all of the zip. I think it had to do with me storing the bottle on the top part of our range (it's a pretty bottle) and it got warm to many times. Time to get more and store it properly.
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Mar 3, 2015 16:01
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Cerena posted:
That is so pretty it's almost a shame to eat it...I said almost.
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Mar 29, 2015 13:55
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Fondue in a beef broth, I am used to using grapeseed oil for meats and veggies and scallops, but we shall see said the blind man.
Nhilist fucked around with this message at 00:02 on Apr 19, 2015 |
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Apr 18, 2015 23:49
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Oyster Po' Boys But really I came here to share the best remoulade sauce I have ever had...I think its the capers that does the trick. I feel terrible that I treated a wonderful sandwich, as nothing more than a delivery device for remoulade . 1 1/4 cups mayonnaise (use Duke's) 1/4 cup stone-ground mustard 1 clove garlic clove, smashed 1 tablespoon pickle juice 1 tablespoon capers 1 teaspoon prepared horseradish 1/4 teaspoon cayenne pepper 1/4 teaspoon hot paprika 1/2 teaspoon hot sauce (recommended: Frank's Red Hot) Toss in a food processor and wow.
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May 3, 2015 13:40
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This skinny ribeye was left by somebody two moths ago from a grille out, stuck in the back of the freezer. As a complete goof off we did the cook from frozen technique from cooks illustrated. It turned out great, as in almost sous vide good. I am doing this again. 
Nhilist fucked around with this message at 03:05 on Jun 8, 2015 |
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Jun 8, 2015 02:56
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Brawnfire posted:Just terrible, no-good pictures here but I made bbq boneless country ribs with brown sugar baked beans in the smoker. It was my first time having to get my new smoker up to high heat for a length of time, so that was a challenge but fun in a primal pyromaniac sort of way. Well, now I know what I am doing Saturday, absolutely awesome.
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Jun 19, 2015 11:48
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I think I did chili dogs, pretty sure there are hot dogs, I know the chili made it, lots of onions and dill relish, mustard at the bottom not sure how the tomatoes got in the mix in there somewhere.
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Jun 22, 2015 23:50
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I'm not even going to bother quoting, the last two pages of everything are amazing. Also, without calling out names, those of you in said last two pages who did hamburgers...off to the Burg thread for you, they are all amazing looking.
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Jun 30, 2015 11:19
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Grilled Baby back ribs this afternoon. Did something different today, no sauce, just a light splashing of homemade pepper sauce (tabasco peppers and distilled vinegar) and that was it. Combined with the dry rub, I may not do barbecue sauce again for awhile. 
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Jul 5, 2015 06:07
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My super secret compound butter, very complex (butter, garlic, worcestershire and tabasco sauce, great now I have to kill you). Blue point oysters baby shrimp and enough grated parm to slam your left ventricle shut. Side note, how the hell I could do six to eight hour shifts shucking oysters without cutting my arm off is beyond me. Tonight, 18 oysters and I had at least nine near death experiences.  
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Jul 12, 2015 01:22
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Fry some oysters Add eggs, bacon and scallions  Let it sit for just a moment  Add some hot sauce.. And now you are doing the hangtown fry.
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Jul 23, 2015 01:08
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Woof! Woof! posted:
Looks great, and what a great idea, I know what I am giving a shot for dinner. Just out of curiosity, does it not dry the kraut out to much, or do you add it late in the bake?
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Aug 3, 2015 11:21
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WTF BEES posted:Had cerebral shunt surgery last Wednesday and am still recovering. I myself can't have anything too heavy but the wife wanted something hearty for brunch and she had gotten a great deal on some cheap steaks yesterday. Looks hearty, and fantastic. Hope all is well with the noggin.
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Aug 4, 2015 10:43
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I tried the reverse sear method, was really surprised how great these cheapo rib-eyes turned out. Season them, then 275 in the oven for about 45 minutes, let them rest for 15, then in a poo poo hot cast iron skillet for 1 minute per side. They seared up nicely, and a good even mid rare all the way through.  lovely light.   Two points of interest, after cooking in the oven and then letting them rest, the exterior of the steaks were dry so they were very sear friendly. Second, having let them rest already, you can cut into them immediately. Will definitely do it again.
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Aug 18, 2015 02:00
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Little creole last night, grillades and grits. You cannot even see the meddalions because of the sauce, and you know? I fine with that.
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Sep 21, 2015 12:51
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Brawnfire posted:Very simple dish of chicken thighs in a carolina-style mustard sauce. Thought it looked pretty in the pan, but I'm not great at capturing exactly what I want on a camera. The picture looks great, and I agree it looks awesome in the pan, can you break down the whole recipe. I love cooking in my cast iron.
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Oct 6, 2015 12:34
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Oyster Po' Boys with stone ground mustard caper remoulade, it's wierd, I lose weight all week yet come Monday I weigh the same, frlipping scales are broke again. 
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Oct 19, 2015 01:21
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Did Jambalaya this afternoon. Toasting the rice...it makes a difference.  I was informed, that if you put tomatoes in it you are wrong, whelp, color me wrong.  Finale. 
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Oct 25, 2015 00:26
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I did the reverse grill method for a ribeye and burgundy mushrooms BUT...that is not why I am here. I came across a recipe that is: 1 part scallions 1 part raw horseradish 1 part good dijon mustard 1 part Duke's Mayo 1 part Sour Cream splash of red wine vinegar and by 1 part I mean, the recipe just said throw a gently caress it on it put however much you want to do...who would have thought that dijon mustard would go so well with a horseradish sauce. 
Nhilist fucked around with this message at 01:12 on Nov 6, 2015 |
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Nov 6, 2015 01:09
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Cavenagh posted:Beetroot and Apple, Shaved Fennel, Roast Asparagus, Crispy Salon, Horseradish Creme Fraiche First off, absolutely fantastic! Could you possibly break down the Mushroom and walnut stroganoff recipe if you get a chance?
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Nov 9, 2015 13:42
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Full props for the culinary daring of this venture, I have always been intrigued by this dish but to big of a coward to, not only try to prepare it, but to even eat it. All my Swedish friends think I'm nuts just for the curiosity of such a...and I quote them "eehgggh, it sucks" disposition. But just like you did, they always compliment the accompanying side dishes.
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Dec 22, 2015 12:40
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Cross post from Cajun thread:quote:
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Aug 7, 2016 14:28
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Any excuse to spactchcock a bird, so I did a sheet tray spatchcocked chicken, with some fancy mushrooms and kale. Got a 6 -pound chicken, spatchcock'd it. Covered the bird in olive oil, generously in kosher salt then ground up un-hydrated porcini mushrooms into a powder and equal cayenne.  Cut up 2 lemons, cut into ½-inch slices for a platform then some sage sprigs and rosemary sprigs then sat the bird down.  hydrated 1 cup porcini mushrooms.  (reserving the shroom juice for something, not sure yet)  3 cups shiitake mushrooms, 2 cups royal trumpet mushrooms, quartered 2½ cups maitake mushrooms, torn, some lemon zest, 4 garlic cloves smashed, 1 jalapeno, thinly sliced into rings and more olive oil and kosher salt.  Surround the bird with the mushroom mixture.  475F until the thigh reads 165 with the probe. 2 cups kale, roughly chopped, kosher salt and olive oil, place on the mushroom mixture then stick it back in the oven for about 5 more minutes.  Voila. Broke the chicken down and served it all on wild grain rice. You can't see it but the bird drippings and mushrooms and olive oil made for a wonderful little sauce. 
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Aug 28, 2016 20:07
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I smoked a chuck roast, nothing special except for the resulting jus, who would have thought smoked beef stock would taste so good. I added wostershire and a little lousiana hotsauce to the pan on top of the onion halves and two cups of stock, it was an amazing dipper.     
Nhilist fucked around with this message at 20:30 on Oct 25, 2016 |
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Oct 25, 2016 12:46
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| # ¿ May 21, 2024 10:20 |
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FaradayCage posted:Nice, I may have to try this. Homemade stock?
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Oct 26, 2016 04:17
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