xtsho
Well-Known Member
No meat, bread, or pasta? That sounds brutal.
Bear’s Kitchen: a T&T foodie thread
- Thread starter cannabineer
- Start date
Nice goal and good sticking to it. I however after braving an entire day driving around Los Angeles had my local wine bar make me dinner. I have a harvest salad (you don't see the greens are on a bed of roasted winter veggies). The vinaigrette had an amazing smoked quality to it.
A charcuterie tray
The penta crema blue (upper left was so tasty), with the lemon (can't remember the name) lower right rivaling it. The spicy and regular sopressata were just the right foil. It took the sting out of a long day. I had a nice Miller Silverado white to go with it but just didn't feel like drinking (or even smoking)!
BudmanTX
Well-Known Member
welp last night i got a good surprise.....
wife: i got you something special...?
me: babyback ribs?
wife: NO! These butterfied pork chops...
of course me:
. . . . . . . . sandwiches...
so i fired up the old gas grill......seasoned the chops with sea salt, pepper, tad of chilli powder, and smoked paperika and bam, at the end of the cook, put a little bbq sauce and a slice of american cheese on top to melt....one was eh and came out perfect...
![20220113_232905[1].jpg](/data/attachments/4168/4168823-3c1ea152678f2d1915bd09176712a457.jpg)
toasted the buns, put a little butter on them while they were hot.....lettuce, tomato cut up, also sliced some pickles, add mayo
and then
![20220113_233239[1].jpg](/data/attachments/4168/4168824-8db1226cfc84787f939f896e4a8dd39c.jpg)
enjoy
wife: i got you something special...?
me: babyback ribs?
wife: NO! These butterfied pork chops...
of course me:
. . . . . . . . sandwiches...so i fired up the old gas grill......seasoned the chops with sea salt, pepper, tad of chilli powder, and smoked paperika and bam, at the end of the cook, put a little bbq sauce and a slice of american cheese on top to melt....one was eh and came out perfect...
toasted the buns, put a little butter on them while they were hot.....lettuce, tomato cut up, also sliced some pickles, add mayo
and then
enjoy
Parm/Asiago crusted Halibut
cannabineer
Ursus marijanus
New try at Salisbury Steak. Recipe from “Recipe Tin Eats”.
It was good, but there was this odd “sweet, wine” flavor. I figured it might be the 1/2 onion grated raw into the patty mix.
Julienning mushies with the new hotness: a 240 gyuto by Shibata. Handle is custom, fitted by yours truly.
Mise en place for the gravy.
Five lovely patties. Recipe calls for a quick sear in a “stupid hot” skillet. I used my West Japan Tools (Shibata) steel skillet at 450. Sixty seconds a side, then into my beloved copper Dutch oven. (One of my best college purchases! Equivalent is a grand these days.) Then braised in that excellent gravy.
Served with a mashed potato nest using Annie’s nonpareil mashies recipe.
A sprinkle of parmigiano Reggiano went far to correct the odd sweet flavor.
Since, I’ve gone again. I omitted the raw onion and substituted 2Tbs of onion powder. Success!
Note my amateur effort at presentation; the sprigs are inedible creosote bush.
It was good, but there was this odd “sweet, wine” flavor. I figured it might be the 1/2 onion grated raw into the patty mix.
Julienning mushies with the new hotness: a 240 gyuto by Shibata. Handle is custom, fitted by yours truly.
Mise en place for the gravy.
Five lovely patties. Recipe calls for a quick sear in a “stupid hot” skillet. I used my West Japan Tools (Shibata) steel skillet at 450. Sixty seconds a side, then into my beloved copper Dutch oven. (One of my best college purchases! Equivalent is a grand these days.) Then braised in that excellent gravy.
Served with a mashed potato nest using Annie’s nonpareil mashies recipe.
A sprinkle of parmigiano Reggiano went far to correct the odd sweet flavor.
Since, I’ve gone again. I omitted the raw onion and substituted 2Tbs of onion powder. Success!
Note my amateur effort at presentation; the sprigs are inedible creosote bush.
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cannabineer
Ursus marijanus
Also, in celebration of a month of Sunday brekkie: pancucks, hegs (2 ova 3 yolks) and breakfast steaks. The latter were sent to me by one of ours!
Forty seconds a side in a Stupid Hot skillet.
Stone “Buenaveza” with salt and lime. The review panned it, but me likie.
Forty seconds a side in a Stupid Hot skillet.
Stone “Buenaveza” with salt and lime. The review panned it, but me likie.
BudmanTX
Well-Known Member
cannabineer
Ursus marijanus
Bring a Belgian tripel and I’ll feed you like a king. Got a freezer full of hard moo.Show off..lol
And when should I be over for dinner and a
xtsho
Well-Known Member
Well that looks delicious but not all of us are as sophisticated as you are.
That looks pretty spendy as well and I'm too cheap to pay for it. A charcuterie tray like that would be more than $50 around here and the salad would be at least $30.I go to Recipetineats often. Nagi has some damn good recipes. I've only done some of her asian recipes but they were all good.
cannabineer
Ursus marijanus
I’m a big fan of Serious Eats. But I have had failures with some of their sous vide advice. Their prime rib recipe is solid though.Well that looks delicious but not all of us are as sophisticated as you are.
I go to Recipetineats often. Nagi has some damn good recipes. I've only done some of her asian recipes but they were all good.
LOL by sophisticated I'm sure you mean lazyWell that looks delicious but not all of us are as sophisticated as you are.
I go to Recipetineats often. Nagi has some damn good recipes. I've only done some of her asian recipes but they were all good.
It was a great value. I paid $60.00+ with a tip, I tip well, so you're in the ballpark.If you like Thai food and try some of Pailin's recipes: https://hot-thai-kitchen.com/
420God
Well-Known Member
That's a beautiful handle, and the food looks good too!
I forgot to ask if those are some breadcrumbs? If you haven't, sometime try subbing in some almond flour for the breadcrumbs and you get keto deliciousness. I used to do breaded chicken cutlets like that. Lovely job on the pan fry too.
Yes, the recipe calls for 50/50 Parm & Italian crumbs, but I like Parm/Asiago @ about 70% & then 30 on the crumbs. I'll try the almond flour next time.
T/Y for the tip.
I love Asiago. I have some in the frig right now.
xtsho
Well-Known Member
I've watched a lot of Pailin's videos on youtube. Elaine Luo is a good channel as well for Chinese foodLOL by sophisticated I'm sure you mean lazy
If you like Thai food and try some of Pailin's recipes: https://hot-thai-kitchen.com/
I'll have to check her out, thanks!
cannabineer
Ursus marijanus
What the lemon-squeezing lizard-shouldered heck!?
www.google.com
The campaign to ban gas stoves is heating up
Gas cooktops release greenhouse emissions and produce harmful airborne chemicals, but not everyone is ready to say goodbye to their preferred cooking method.
lokie
Well-Known Member
What the lemon-squeezing lizard-shouldered heck!?
The campaign to ban gas stoves is heating up
Gas cooktops release greenhouse emissions and produce harmful airborne chemicals, but not everyone is ready to say goodbye to their preferred cooking method.
cannabineer
Ursus marijanus
Another Sunday breakfast. Accidentally poured a a Stratolaunch Memorial Giant Pancake. And its hypersonic egg payload.
Simply hammered the breakfast steaks.
And behold: mushie and onion gravy! What finer than a butter-soaked pancake to wipe that stuff up?
(first bite: oh yes)
Simply hammered the breakfast steaks.
And behold: mushie and onion gravy! What finer than a butter-soaked pancake to wipe that stuff up?
(first bite: oh yes)