October 21, 20187 yr 10 hours ago, irishtexan said: Surf and turf. Did a little Yukon gold cauliflower purée with toasted pine nuts and fried capers. Steak is just a ribeye with a blue cheese cream reduction. Also had a baked potato and some shitty wine. "Just a ribeye" looks pretty good
October 21, 20187 yr 2 hours ago, Jack Straw said: eggs in purgatory with zucchini flowers One of my fave recipes. Looks fantastic.
October 22, 20187 yr Popular Post I haven't posted in this thread since the migration from the old shithole. I was in Italy last month and our entire group fell in love with a northern Italian pasta called tajarin. It's a very delicate pasta made entirely from egg yolks and 00 flour. I recently received a pasta machine as a gift so I figured I'd give it a try. It's about as simple a pasta as you can make. Egg yolks and #00 flour. I didn't take pics of the entire process. I've never made pasta before so I was focused on the product The pasta machine. You can make any type of pasta with it (almost) at any thickness you desire. Tajarin is a very rich, very light pasta. About the size of angel hair or perhaps a bit smaller. Only touches boiling water for a minute or two. Cooked pasta. My basic bolognese with pancetta added. Soffritto Ground beef. Ground pork. Ground veal. My daughter wasn't happy about the veal but she ate it. I cook it down for about four hours. A lot of red wine goes into the bolognese. The ragu gets very dark at the end. I was very pleased with my first pasta. The pasta machine helped a ton. Edited October 22, 20187 yr by VABuckeye
October 22, 20187 yr That bolognese (and the pasta it's on) looks fantastic. Do you put cream in your and/or cheese at any point in the cooking process?
October 22, 20187 yr 1 hour ago, VABuckeye said: I haven't posted in this thread since the migration from the old shithole. You lie! https://www.surlyhorns.com/board/index.php?/topic/95-shit-ive-cooked-lately/&do=findComment&comment=239475 Of course just giving you shit. That looks great. Rep alone for making your own pasta. Would smash, two plates minimum.
October 23, 20187 yr 4 hours ago, solamente73 said: You lie! https://www.surlyhorns.com/board/index.php?/topic/95-shit-ive-cooked-lately/&do=findComment&comment=239475 Of course just giving you shit. That looks great. Rep alone for making your own pasta. Would smash, two plates minimum. Damn. I’m really getting forgetful in my old age.
October 25, 20187 yr Needed a spicy chicken pasta, just using what I had on hand. Grilled Cajun chicken; sautéed onion, garlic, bell pepper; wine, cream, red devil sauce, red pepper flakes; cotija cheese and tomato; egg noodles. So good...
October 29, 20187 yr Made Parmesan soup from Chez L’ami Jean in Paris. Contains two quarts of cream and a half pound of Parmesan among other things. Fill the bowl with bacon, chives, shallots, and croutons fried in bacon grease.
November 3, 20187 yr one of my favorite meals to make. Flank steak with chimichuri. Paired that with a nice Malbec.
November 3, 20187 yr Man...I really like Malbec. Got hooked when the folks lived in BA, and it’s remained my go-to red. Although I think red zin is underrated, too.
November 3, 20187 yr 4 hours ago, Brisketexan said: Man...I really like Malbec. Got hooked when the folks lived in BA, and it’s remained my go-to red. Although I think red zin is underrated, too. Zinfandel is low key a boss. May actually be my favorite red.
November 4, 20187 yr Smoked a 4 lb beef rib rack for the game yesterday and it tuned out fantastic. First time doing a beef rib but went with the Aaron Franklin method. Shout out to Rudolph's in Deep Ellum. I called 6 different places before finding a butcher that actually had some in. Slathered with Louisiana hot sauce and equal parts salt and pepper for the rub. Bout 5 hours in checked it and spritzed with some water to keep the ends from burning Money Shot
November 4, 20187 yr Was that done on an egg? If so, how’d you dial it in?Had myself a nice little breakfast yesterday:
November 4, 20187 yr 4 hours ago, Party_Taco said: Was that done on an egg? If so, how’d you dial it in? Had myself a nice little breakfast yesterday: Of you're asking me then yes it was on a vision grill smoker. I let the temp start lower and creep up to 285. It was a 9 hour smoke and pretty much stayed right at 285 for six of it. The rest of the time it hovered +\- 20 degrees until I got it locked in fiddling with the upper and lower vents. I used a mix of hickory and oak chips which seemed to work well for the flavor.
November 5, 20187 yr pasta with fried meyer lemon, mediterranean and fresno chiles, arugula, garlic and hazelnuts
November 6, 20187 yr 1 hour ago, EE2B said: Why did you put it on foil? Is that question directed at me?
November 6, 20187 yr 22 minutes ago, elfenix said: looks like a glass plate sitting on top of the counter. right, glass serving bowl on top of granite counter
November 7, 20187 yr Popular Post Cross posted from sous vide thread. Lamb shanks, sous vide @ 142 deg for 48 hours. Red wine reduction of the drippings out the bag. With cauliflower mash. #TuesdayDinner Edited November 7, 20187 yr by Anastasis
November 7, 20187 yr On 11/4/2018 at 9:39 AM, TankedBevo said: Smoked a 4 lb beef rib rack for the game yesterday and it tuned out fantastic. First time doing a beef rib but went with the Aaron Franklin method. Shout out to Rudolph's in Deep Ellum. I called 6 different places before finding a butcher that actually had some in. Slathered with Louisiana hot sauce and equal parts salt and pepper for the rub. Bout 5 hours in checked it and spritzed with some water to keep the ends from burning Money Shot Costco usually has them.
November 7, 20187 yr Cross posted from sous vide thread. Lamb shanks, sous vide @ 142 deg for 48 hours. Red wine reduction of the drippings out the bag. With cauliflower mash. #TuesdayDinner Would devour. I’ve done cauliflower rice a bunch, what do you use in your cauliflower mash? Blend it with milk, butter or heavy cream?
November 7, 20187 yr 14 minutes ago, PorscheGuy said: Would devour. I’ve done cauliflower rice a bunch, what do you use in your cauliflower mash? Blend it with milk, butter or heavy cream? I just threw some butter, a clove of garlic, and some salt and pepper in there.
November 7, 20187 yr 1 hour ago, Dr Fear said: Costco usually has them. I don't have a membership but that's good to know.
November 7, 20187 yr 9 minutes ago, TankedBevo said: I don't have a membership but that's good to know. afaik you can buy stuff from costco on google express without a membership edit: nope, looks like they closed that loophole Edited November 7, 20187 yr by elfenix
November 7, 20187 yr 3 hours ago, Anastasis said: I just threw some butter, a clove of garlic, and some salt and pepper in there. Love some cauliflower mash. I will sometimes add a little sour cream or cream cheese and some shredded parm to firm it up a bit
November 8, 20187 yr 21 hours ago, PorscheGuy said: Would devour. I’ve done cauliflower rice a bunch, what do you use in your cauliflower mash? Blend it with milk, butter or heavy cream? Back before burneko went full CR, he had some solid recipes on foodspin. Look up his cauliflower recipe. But this is basically it: Steam a head of cauliflower until fork tender Put in blender with cream cheese, heavy cream, salt, black pepper, handful of parm and blend until smooth. (I add garlic here, too) Pour into baking dish and top with more parm and drizzle with olive oil. Put into a 375 degree oven and bake until cheese is browning and bubbling. Tell everyone else to fuck off and devour.
November 11, 20187 yr Made beef bourguignon this weekend in my pressure cooker for the first time. Found a recipe for it that stayed pretty close to the Julia Childs recipe but added a wee bit of soy sauce, fish sauce, and tomato paste. I would have used a pinot noir, the driest of the reds, but I only had a merlot. 3 cups. Taking the skins off of pearl onions is a pain in the ass, even blanching, but it's worth it. To cut up the bacon bits, I put half the package (6 oz) in the freezer for an hour. I took extra care to really dry the steak to get the best sear in the bacon fat. I also used Better Than Bouillon because it rocks. 2 cups of that broth. I love this thread and the plate shots, which put mine to shame The final product looks like slop over mashed potatoes. But it is fucking heavenly flavors. I included the pro pic from the recipe website. Pro tip. Make it the day before. And then add the buttered mushrooms before serving. My teens don't like them because I am a bad father. Pressure cooker destroys mushrooms, so I added them to my plate, not shown. https://cafedelites.com/beef-bourguignon/ If you don't like the pressure cooker, the recipe has traditional or slow cooker method.
November 11, 20187 yr 12 hours ago, Celery Man said: Russian Napoleon Cake The "Shit I've Baked Lately" thread is that way >>> Looks damn good.
November 11, 20187 yr 7 hours ago, LongestHorn said: added a wee bit of soy sauce, fish sauce, and tomato paste i assume this means it's from serious eats
November 11, 20187 yr Could have. I read it helps. Much debate over the use of tomato paste. A fancier fuck would have made his own fish sauce with anchovy, sea salt, water, and sugar. I had Thai Kitchen bottle in the door and not a fuck to give. HEB two fiddy Looking for venison bourguignon porn.
November 13, 20187 yr Writing down the recipe for the cauliflower mash made my mouth horny so I made it last night And here it is under a rib eye where it belongs
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.