Did some sous vide eggs at 167 for 12 min followed by 1 min in ice bath. Served over some keto toast (Costco) slathered in Plugra salted butter. Gonna have a glorious MI Sent from my iPhone using Tapatalk
Tonight’s bounty. 4 kinds of Persian kabob. Tenderloin, lamb, chicken, and ground beef. Served with the usual accoutrements minus the rice. Sent from my iPhone using Tapatalk
My best friend lives in NorCal. Sent me a pic from his local Costco selling certified A5 Kobe at $99/lb. I went to the greenway Costco during my lunch break ready to buy hundreds of dollars of those steaks but none to be found. They also had stopped carrying the tied up ribeye caps for the last few months and those are my favorite cuts they have. So, I emailed corporate about my disappointment and lo and behold the ribeye caps were in stock today. Doubt my email has anything to do with it but I’ll take it as a win. Portioned for the sous vide and into the freezer. Can’t wait. Sent from my iPhone using Tapatalk
Been doing keto with intermittent fasting for a little over 4 months. Down almost 60 lbs. always trying to find new ways to eat shit without getting sick of food. Breakfast is usually 4 eggs scrambled with a splash of heavy cream and 3 strips of bacon. Below is tonight’s dinner. Been craving spaghetti/lasagna so made some lasagna with sliced deli rotisserie chicken as the noodles. Worked amazingly well. Didn’t notice any competing flavors and texture was spot on. Caprese shown below too (mozzarella hidden under the basil). Will try to post more shit as I make them. Hoping some of u guys could contribute too. Sent from my iPhone using Tapatalk
Buffalo grill? I’m not at all a fan of their egg dishes, but they make some of, if not, the best pancakes in town. Certainly the best pancakes near where I live
Bludorn was good but doubt I’ll be back. Nothing amazing. Had the oysters (raw), shrimp, risotto, and maitake mushrooms to start. I had the wagyu strip (very good). Wife had the lobster pot pie (too sweet IMO). No dessert.
It’s an adaptation of Julia child’s
I cut up about a half a pound of pork bellies into lardons (didn’t want to use bacon because I didn’t want the smoke to overpower the dish)
3lb chuck roast cut up into about 2”x2” pieces
1 onion largely diced
2 carrots cut into coins
2 T thyme, chopped
4-5 cloves garlic, grated on microplane
2.5 c low sodium beef broth
2.5 c red wine
1 T tomato paste
2 T AP flour
1 beef bouillon cube (which, if u look at the ingredients adds nothing but salt, some seasonings, and msg - can likely leave out, but adds umami)
8 oz button mushrooms
1/2 pound pearl onions (I used cippolini because I like them better)
parsely to finish
render pork fat
salt beef and sear hard and remove
add diced onions and cut carrots sauté till softened
add tomato paste, thyme and garlic and cook for 1 minute
deglaze with wine and scrape up all the fond
Add stock
place meat and any accumulated juices back in pot
Simmer on low for 3 hours covered
in a separate saucepan melt 1 T butter and 1T evoo and saute the pearl onions on medium low until deeply browned all over and move to half the pan. Towards end add the mushrooms to the other half and sauté until softened and add 1-2 T grated garlic and s/p to taste.
once the gravy thickness is to your liking pour the onion/mushroom mixture into pot, mix and serve. Parsely for garnish.
don’t overly salt the gravy early because it will reduce and intensify. Reseason towards the end if needs salt
Had a barely opened bottle of red from a birthday party I threw. Decided to make some Beef Bourguinon. Even the kids loved it. Will need to add to the rotation during the winter months. Sent from my iPhone using Tapatalk
I’m a lazy fuck and don’t clean the ash out after a clean until it’s time to cook again. By that time there’s 3 gallons of water in the bottom bowl and a mud slurry awaits me. I’m intrigued by the “cup o ash” cleanup I can use my fucking Dustbuster on with a pellet smoker
Went down this rabbit hole after reading this thread. Have a WSM, but honestly, the cleaning and upkeep of it are a major turn off. Looking at the Yoder 640, just not sure if competition series or regular. Competition series really just gives u better shelves (which I can buy for $250) and better wheels. The upcharge is almost $700. Leaning towards regular and buying the upgrades I need like stainless shelves and diffuser plate. Any ideas?
Always intrigued by the crab case at H-E-B. Tonight, said fuck it. Going in. Steamed them for about 10 minutes and made with Trulucks mustard sauce for dipping. Pictured along the side is some mussels in a white wine/garlic broth and caprese salet with butter lettuce and avocados, dressed with evoo and legit balsamic, which is worth every fucking penny. So much better than the usual shit. Sent from my iPhone using Tapatalk
Had a hankering for some Kalbi (Galbi). Bought 5 lbs of flanken cut short ribs from Costco. Cut them off the bone after cooking for service. Homemade marinade and pickled red onions. Served with sides and jasmine rice below to make lettuce wraps. Please enjoy my wife’s Halloween tablescape underneath. Slammed, went hard. Sent from my iPhone using Tapatalk
Stick to posting pics of homemade ice cream and taking pics of food at restaurants like u were a 17 year old Vietnamese girl trying to maintain Yelp Elite status.
Stingers are beautiful. Shit engine. But beautiful. If u debadged the Kia from it would think it was a 100k German car (from the outside). Shitty interior quality
My guy at MB Greenway called and had a smoking hot deal on a 2021 AMG GLE 63S. Drove it and loved it plus much more room in back for 3 kids. Traded in the M5 Competition for it. Thinking about getting it wrapped in black satin. Anyone have any experience with wraps? Reputable guy out here asking $5k to do whole car including door jambs and chrome delete.
As someone who just had laminectomy/discectomy of L4/L5 compression 2 days ago, I feel your pain. Worst pain of my life when it acutely herniated and deadened my entire left leg