Bear’s Kitchen: a T&T foodie thread

lokie

lokie

Well-Known Member
Laughing Grass said:
Tonight... Dinner of champions.

View attachment 4910010
Click to expand...
Fried pies?

1622070774040.png

www.myrecipes.com

Air-Fried Apple Pies Recipe

These miniature apple pies are warm, sweet, and comforting. The crust is flaky and savory, while the inside is saccharine, juicy, and tangy. The secret to apple pie is using more than one kind of apple (We used a mixture of Granny Smith and Honeycrisp), so feel free to get creative with your...
www.myrecipes.com www.myrecipes.com
 
Laughing Grass

Laughing Grass

Well-Known Member
Rollitup Advertiser
lokie said:
Fried pies?

View attachment 4910013

www.myrecipes.com

Air-Fried Apple Pies Recipe

These miniature apple pies are warm, sweet, and comforting. The crust is flaky and savory, while the inside is saccharine, juicy, and tangy. The secret to apple pie is using more than one kind of apple (We used a mixture of Granny Smith and Honeycrisp), so feel free to get creative with your...
www.myrecipes.com www.myrecipes.com
Click to expand...
hawaiian pizza pops. Those pies look way better!
 
cannabineer

cannabineer

Ursus marijanus
At Walmart the other day, I found this exceptional piece of salmon. Some of it is gonna go down my 3.14152hole raw, as the sashimi knife suggests. The bulk however is gonna get lightly poached sous vide, and scarfed down with Hollandaise.

BF173E79-8989-416D-9543-F3489AE13BCB.jpeg

On the ScienceAlert front, an organism that not only survives but thrives in that Defcon1 salsa roja from that awesome taco place El Superior.

I’ve either averted the great biocatastrophe of the century, or trashed the cure for baldness. I choose to believe the former.

63700C6C-F253-42D1-AA09-57C5599CECBD.jpeg
 
curious2garden

curious2garden

Well-Known Mod
Staff member
cannabineer said:
At Walmart the other day, I found this exceptional piece of salmon. Some of it is gonna go down my 3.14152hole raw, as the sashimi knife suggests. The bulk however is gonna get lightly poached sous vide, and scarfed down with Hollandaise.

View attachment 4910154

On the ScienceAlert front, an organism that not only survives but thrives in that Defcon1 salsa roja from that awesome taco place El Superior.

I’ve either averted the great biocatastrophe of the century, or trashed the cure for baldness. I choose to believe the former.

View attachment 4910155
Click to expand...
I wouldn't eat that. Matter of fact I'd probably put that through an autoclave before it ate me.
 
.The Outdoorsman.

.The Outdoorsman.

Well-Known Member
cannabineer said:
Béarnaise, and its basic form Hollandaise, was something I took on as a teen in my parents’ house. Getting it to work with thin war-manufacture aluminum pots (purchased in ‘50s Austria) on an electric cooktop took a coupla iterations, but with Julia Child’s “ The Way to Cook” it was only a matter of time.

I'm good at the basic recipe, but hand-whisking often led to a sauce that was very tasty but a bit thin. Soupy. Overwhisking such a sauce did not improve it.

Recently I came into two game-changing technologies:
1) the stick (immersion) blender. I bought the Hamilton Beach cheapie at the ‘Mart, and it has risen to every challenge.
2) Sous vide cooking, as delivered by my Instant Pot Duo-Crisp.

Recipe:

2 egg yolks, separated
1/2 cup white wine vinegar
about 2 Tbs finely chopped shallot
1 Tbs dried tarragon
2 sticks (1/2 pound) butter; I used salted

Combine vinegar, tarragon and shallot in a small saucepan. Simmer covered until liquid is reduced to ~ 1 Tbs.

Place result in a 1-pint Ball or Mason jar with 2 egg yolks (I use jumbo eggs) and cook sous vide: 140 degrees for 75 minutes. This gives yolks of just the right sticky texture.

Melt 2 sticks of butter in a second jar while doing the above.

Pour butter into egg/shallot jar, then stick blend them together.

Done!

Reheat is perfect on the sous vide, 135 to 140 degrees. My latest portion “broke” on reheat, but a minute’s whisking with a fork reunited the sauce.
Click to expand...
Chef at culinary school had a few restaraunts taught me a good classic bearnaise. Spell check i am very not french. Although i know a bit. Thanks junior high
 
Laughing Grass

Laughing Grass

Well-Known Member
Rollitup Advertiser
curious2garden

curious2garden

Well-Known Mod
Staff member
Laughing Grass said:
That looks like candy.



One of my guilty pleasures

www.pizzapops.ca

Hawaiian | Pizza Snacks | Pizza Pops

Try our delicious Hawaiian Pizza Snacks. Loaded with awesome stuff & Canada’s #1 Selling Pizza Snack. Pizza Pops are weird pizza, but weird is good.
www.pizzapops.ca www.pizzapops.ca
Click to expand...
Ouch those carbs. Sigh... I love pizzas and calzones and all that other stuff.

Singlemalt said:
That is going to be lunch today at my fav sushi digs; an added bonus I always get to finish off what the daughter doesn't eat; her eyes are much much bigger than her stomach
Click to expand...
Enjoy :)
 
You must log in or register to reply here.
Top