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Random Hero posted:Cross-post from the sous vide thread... Picked up this amazing Akaushi bavette before the weekend: Holy. loving. poo poo. This is literally the reason I come to this thread.
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Jan 30, 2017 20:26
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His Divine Shadow posted:Breakfast, rye and ham, I love this ham, locally made, smoked with juniper and it's not like most hams (wet and soppy) but tender and almost falling apart. Definitely my #1 ranked favorite and I don't know any other place that makes it like this. Given the political situation in the US, and the breakfast situation in what appears to be some part of scandinavia (?,) is your national air traffic organization taking foreign skilled applicants?
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Mar 4, 2017 17:16
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Luckys had 24oz USDA Prime Ribeyes... I did a thing. Sous vide to 132°, then seared on a turbo-hot griddle, 3min a side, plus a bit for the edges. Split into ~12oz servings. My lighting sucks.     I made a red wine/balsamic reduction as well, but it was completely wasted. Steak was loving PERFECT. MrYenko fucked around with this message at 18:30 on Feb 15, 2018 |
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Feb 14, 2018 18:21
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Ranter posted:timg is your friend Whoops... I phonepost most of the time, which formats properly.
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Feb 15, 2018 18:30
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Disco Salmon posted:omg those look so amazing.....now I want oysters. I'll probably get some this week and have a lovely evening with just me and some delicious mollusks. My husband hates raw seafood like this so they will be mine...mine...ALL MINE!!!! Your husband is Missing. The. gently caress. Out. All the oysters, all the time.
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Apr 21, 2018 16:10
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I did a thing.    Sous vide is meat magic. I do wish I could get my griddle hotter, though. The flame on a gas grill isn't close enough to the griddle to get it into the offensively-hot region it needs to be to really sear the gently caress out of a steak.
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May 4, 2018 15:03
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Croatoan posted:drat son. I really need to get a sous vide thing that looks great. I'd go a little more rare but drat. My dinner guests were a bit skittish about that, so I bumped two degrees up from where I like my steak. It was about halfway between where we like our steaks, so a good compromise. They agreed to try it at my temperature next time, because they liked it so much. Also, I asked the butcher for “slightly” thicker than their standard display cut, and he made me 28oz monster-steaks. They were ridiculous.
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May 4, 2018 19:21
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Taco tuesday was a resounding success.
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Aug 8, 2018 20:15
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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. Crema. Ideally chipotle crema. You're welcome.
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Aug 11, 2018 04:35
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uPen posted:Add a bit of the adobo sauce from canned chipotles. ...And inject directly into my bloodstream, yes.
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Aug 11, 2018 04:43
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ColHannibal posted:Cut it into steaks, Sousvide it to 129 and sear in its own fat on a cast iron. I come here so ya’ll will talk dirty to me.
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Oct 15, 2018 22:26
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Joseance posted:first time making gyoza with my sister. bought the wraps though My mouth. In. Now.
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Oct 28, 2018 21:32
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Garbage work WiFi causes doubleposts.
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Oct 28, 2018 21:32
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Random Hero posted:Sous vide akaushi bavette (4hrs @ 132F) with sauteed mushrooms and green beans sitting on top of a simple pan sauce. Great googly-moogly.
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Jan 12, 2019 19:22
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atothesquiz posted:It was my wife's birthday and she requested a steak and a side of whatever. Whatever turned into french onion soup. I used the serious eats recipe as I've made that one before and it always comes out great. What he vac sealed and froze is better looking than anything I’ve eaten all week. 
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Mar 29, 2019 17:10
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Brawnfire posted:Also, here's what I did last night: gently caress yes.
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Apr 8, 2019 19:43
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Oh my loving god.
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May 6, 2019 14:06
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Framboise posted:Nothing super impressive, but I liked how breakfast turned out this morning: Why is it screaming?
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Jun 16, 2019 19:14
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Random Hero posted:I found this wagyu tri-tip for a good price that I couldn't pass up. That is the single best looking thing i think I’ve ever seen in GWS.
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Jul 21, 2019 21:32
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ogarza posted:pastel azteca This is pornographic.
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Sep 1, 2019 17:06
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Bloodfart McCoy posted:Pisto con huevos tonight! Want that in my body.
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Mar 25, 2020 22:57
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I made lamb. Excuse the blurry money shot, I was a bottle of wine in, and very hungry.   It was amazing. Wood-roasted lamb with a red wine pan sauce, with rosemary baby potatoes, asparagus, and roasted Brussel sprouts.
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May 24, 2020 14:11
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Tev posted:Never heard of ribeye cap before, but this turned out stupendously. Never finished anything on the grill this beautiful before either. Apologies for the hasty picture, I was already like halfway through eating it, I could barely stop myself...it tore apart with just my fingers.  Holy poo poo.
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Jun 7, 2020 13:57
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Salvor_Hardin posted:gently caress plating, I made Scallops  Those look fantastic.
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Dec 25, 2020 15:49
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iajanus posted:Yesterday's Xmas lunch: glazed ham and seafood  I want to come to YOUR Christmas lunches.
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Dec 26, 2020 00:36
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Jan 17, 2021 18:37
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Lamb loin chops with red wine sauce, twice-baked potatoes, and roasted asparagus.  This was legitimately one of the best meals I’ve ever made. Super proud of it. Used an Australian Cabernet for the sauce, and it just paired perfectly with the lamb. The lamb was perfect medium rare, but I failed to get pictures because I was busy shoving it in my facehole.
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Feb 15, 2021 13:55
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Took a little excursion to Everglades City. Paddled around, got shouted at by the locals, all in all a success. Those had been crabbing around in the water earlier that morning. There's no loving mustard sauce, because gently caress that, it was the best stone crab I have ever had in my life. Holy poo poo it was amazing.
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Mar 26, 2021 22:45
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Literally all of the food groups (that I care about.)
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Jul 10, 2021 15:15
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CaptainCrunch posted:I was feeling experimental. Bratwurst with gochujang mayo* and kimchi. gently caress yes.
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Jul 20, 2021 02:25
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DR FRASIER KRANG posted:Breakfast for dinner So I’m not saying that you should toast your bagel in bacon fat, but you should totally toast your bagel in bacon fat. I generally finish everything else I’m making, scrape the pan with the spatula to get the burnt bits off, dump the majority of the fat, wipe almost completely dry with a paper towel, and then gently press the bagel(s) into the bottom of the pan and swirl them a bit to get maximum contact with the pan. 
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Jan 16, 2022 16:10
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JSmithOTI posted:
The correct number of chili dogs is X+1, where X = the number of chili dogs you presently have.
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Sep 26, 2023 00:19
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