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Yeah those strip steaks I posted back there were about 1.5” thick. I didn’t time them or anything, just went by look, flipping every so often until I had a perfect, brown surface and they were firm as I would like. Then I put them on their ends to sear the fat. The time ended up about 15 minutes total which is pretty standard with a single flip. I was always a single-flipper but I am now converted. My steaks are consistently better and more evenly cooked. I also find that you never have to worry about charring—many times on a single flip cook, I would end up flipping earlier than I wanted because the fire was simply too hot for the meat, then the whole thing is off anyway.
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Nov 9, 2017 16:56
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emotive posted:
gently caress. I thought my tacos looked good. Maghrebacos. Chicken, onion, goat cheese, harissa, saffron. 
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Nov 18, 2017 02:57
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On the subject of steak, here is another strip grilled and flipped repeatedly. Total cooking time 20 minutes. It was goddamn delicious. 
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Nov 18, 2017 03:06
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Casu Marzu posted:If I'm fukkin flipping a steak repeatedly for 20 minutes, I'd expect the sear to be a lot more even than that. The flipping was only about 10-12 minutes of it but ok
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Nov 19, 2017 00:19
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Casu Marzu posted:If I'm flipping a loving steak constantly for 10-12 minutes, I'd expect a more even sear. You’re right, it’s a fair criticism. I would expect a more even sear no matter how much flipping was happening. Still tasted great and was cooked perfectly throughout, but other steaks done the same way have indeed had a more even sear. I think it was a question of too little charcoal and/or delaying getting the meat on until it had gotten too low.
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Nov 19, 2017 23:30
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That looks pretty amazing
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Nov 21, 2017 03:01
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Tindahbawx posted:All this steak talk, what do you guys do if you have to do about 6 at once for your family? Hire someone to flip them constantly
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Nov 28, 2017 18:52
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ogopogo posted:Made some pasta from scratch and rolled up some meatballs, kept it simple and delicious. Great shot and food looks amazing.
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Dec 9, 2017 14:25
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Reztes posted:
I bet this tasted pretty goddamn good though.
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Dec 14, 2017 02:15
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Pork crown roast with pecan apple stuffing
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Dec 25, 2017 20:44
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Junior G-man posted:Christmas Dinner 2017 wow
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Dec 27, 2017 21:17
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Anyone have a killer frittata recipe? Looking to add it to the NYD party menu. Thanks in advance and god bless
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Dec 31, 2017 02:20
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Junior G-man posted:Made a proper lasagne - cooked the sauce for five hours on very low with pancetta, de-skinned Italian sausage and ground beef, made the bechamel and layered it with parmesan and mozzarella. No pictures of the layers??
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Jan 1, 2018 21:03
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Those lasagne both look delicious but next time please take a picture of the sauce and filling oozing between sheets of pasta so I can finish. TIA
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Jan 2, 2018 19:59
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ogopogo posted:Exchanged loaves with a local baker today and had to make up some pasta to go along with his bread for dinner. Gat drat
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Feb 2, 2018 15:45
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Was it really chicken soup though? Am I missing something?
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Feb 5, 2018 14:56
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I didn’t see where any chicken was added, sorry. It sounded like turkey soup with the meat stewed off the bones in a pressure cooker. But it makes sense reading it again and looks good either way. I presume it was a roast turkey carcass? I usually fry turkeys, or smoke them. The resulting stock is very strong, and would overwhelm any chicken and noodles I put in it. I use it for turkey gumbo usually, which is pretty robust. Phil Moscowitz fucked around with this message at 16:16 on Feb 5, 2018 |
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Feb 5, 2018 16:05
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Gotta have the pork. That’s the flavor. I felt you used too many onions, but it was still a very good sauce.
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Feb 12, 2018 22:03
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The Midniter posted:does not compute https://youtu.be/rQV6CijIzrc
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Feb 13, 2018 15:20
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The Midniter posted:Gotcha. Goddamn that scene always makes me hungry. I had the same reaction to Lladre’s post
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Feb 13, 2018 15:36
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Brand New Malaysian Wife posted:Meatball and sausage lasagne with smoked mozzarella Looks amazing
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Feb 17, 2018 23:36
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That does looks great. Make some coq au vin next!
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Mar 16, 2018 01:25
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kumba posted:the juxtaposition of last night's dinner with tonight's - i went as far from vegetarian as possible: hot dogs Mm...the Kumbiest Maximas Needs fries PILED HIGH
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Mar 26, 2018 00:01
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Casu Marzu posted:West coast oysters for life. All the east coast and gulf ones taste like a cross between taint and the smell at low tide when all the rotting seaweed is exposed to the sun. Surprised we got into this derail and not a chili one BTW you are wrong as hell and probably eating three day old gulf oysters in June or something
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Apr 21, 2018 20:03
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Looks more like a sandwich to me
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Apr 25, 2018 21:59
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iajanus posted:Made a lasagne from scratch for the first time unghhh
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May 17, 2018 17:24
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Holy poo poo the thread has been a conflagration lately...well done everyone and pretend I quoted you all e. a few glasses in Phil Moscowitz fucked around with this message at 02:37 on May 28, 2018 |
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May 28, 2018 01:28
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Corn is indeed on sale, so in advance of Memorial Day here is the simplest of grill meals... Strip steak topped with sautéed mushrooms, grilled cob of corn, all on a bed of spinach and topped with mushroom beurre noisette 
Phil Moscowitz fucked around with this message at 02:39 on May 28, 2018 |
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May 28, 2018 02:37
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I was lucky enough to go to a dinner cooked by Michael Solomonov. It was truly mind blowing. That all looks great.
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May 29, 2018 03:59
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Arglebargle III posted:give me advice for jambalaya. I bought too much hot sausage and now it's jambalaya time Cook it in a big rear end cast iron pot. Don’t skimp on the stock or the seasoning. Try not to overcook it or it will turn to mush.
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Jun 23, 2018 20:21
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Brawnfire posted:That white sauce (I'm assuming it's just mayo and sour cream?) is what really makes it sing for me. Same with shrimp tacos. I like mayo, yogurt, and a little salt and lime juice.
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Aug 11, 2018 04:30
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“Coarsely chopped” to me means bunch it up on the cutting board and give it 5-7 cris-crossing chops of the knife.
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Aug 17, 2018 14:19
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Aug 29, 2018 01:46
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Jesus 17 hours, how big was that thing? Did you stall out for 8 hours or something?
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Sep 3, 2018 20:37
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overdesigned posted:Like thirteen pounds. 225F doesn't cook stuff fast. That's a big rear end shoulder. Whole shoulder I guess. Looks good though, and as they say---it's done when its done.
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Sep 4, 2018 01:58
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His Divine Shadow posted:Spring rolls tonight God I love this stuff
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Sep 7, 2018 20:28
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Toe Rag posted:Yeah but what is that drink Looks like a mojito to me, maybe with dark rum or brown sugar.
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Sep 21, 2018 03:11
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Made some beef pho yesterday. It turned out okay...just missing something. The flavor profile was there, just missing depth. Has anyone made it before? Tips? I used 3 lbs of marrow bones, 1 lb of shank/shin bones and meat, and 1.5 lbs of oxtail for the broth (5 quarts water), 1 star anise, 1 cinnamon, which was close to but not exactly in line with the recipe I was following (Charles Phan, from the Slanted Door). Kenji’s recipe is similar, but a bit heavier on the spices and aromatics. Broth looked good though, nice and clear with a good fattiness. I took some pictures but it wasn’t much to look at (bowls were too small and crowded). Pho seems like something not worth the time and effort when you can just order it from an viet restaurant and it’s amazing. Took about 5 hours and I think it probably should have taken longer.
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Sep 23, 2018 22:56
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Tezcatlipoca posted:Beef broth by itself has to simmer for at least 5 hours so it should take you longer. That may be why it was lacking. Yeah, it was poorly planned on my part. I think more time, and more spice/different bones. I will also try roasting the ginger and onions on the grill instead of in the oven.
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Sep 24, 2018 00:15
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BrianBoitano posted:MSG and fish sauce would be my additions Did add some fish sauce to taste but could’ve maybe used more. I’ll also try msg. Grand Fromage posted:Lime juice when served too. Acid + salt are your first two things to check when something is off and you aren't sure what. Served with lime, Thai basil, hoisin, sriracha, and mung beans. I think it needed more time and seasoning, and maybe less narrow bones, more leg bones. Thanks for all the advice everyone!
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Sep 24, 2018 02:11
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