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Wife was out so I cooked steak for me and the dog. 3# bone in ribeye with roasted potatoes and a Shiner.

 

I’m dumb... why do I keep getting a red highlights when I tried to insert an image url? 

 

 

 

 

 

 

 

Edited by Archer

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19 hours ago, Archer said:

Wife was out so I cooked steak for me and the dog. 3# bone in ribeye with roasted potatoes and a Shiner.

 

I’m dumb... why do I keep getting a red highlights when I tried to insert an image url? 

 

 

 

 

 

 

 

Because pics suck on this software? 🤷‍♂

50 minutes ago, SmokeyTheBear said:

Sous Vide some short ribs for 24 hours. They melted in a port and tomato sauce. 816b888ea3f925f363fba580a78ae555.jpg3199e6251d40f18ee1fc2eeaefc6c60b.jpg

That looks amazing..!

72 hour sous vide short ribs seared in duck fat, salade Lyonnaise with panko fried poached egg, and brown butter and sea salt pound cake with bourbon cherry ice cream.

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51 minutes ago, SmokeyTheBear said:

One of my favorite weekday meals. Pressure cooker green chili chicken

d993daad01cc09bea17cb676f555dde1.jpgdb74a8382b305aa3b0832ad8dc85848e.jpg

My man. Recipe por favor?

I don’t know if I should post this here or in the Steelshank thread
Fried chicken, fried okra and mashed potatoes
I used 1/3 corn meal,1/3 flour and Louisiana fish fry
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Last 2 are making my mouth water


I thought I’d clicked on Vics POF thread, saw this comment first and threw up a little in my mouth.

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Veal chops yesterday and grilled peaches with salted caramel and basil whipped cream

Looks great. I was wondering what you’d use the ramps for.

 

Tomato, cucumber, mint and feta salad. The other is basically a deconstructed cabbage roll, with purple cabbage and greek yogurt. 

 

9_BF4084_A_4_C38_4_D82_8_EAF_12_B4_E89_D 

7 hours ago, Anastasis said:

Gonna need some details on that one @Jack Straw

ok, so the ribollita is super easy.  from what i was reading about it, it sounds like one of those "every family has their own version" dishes.  maybe a better fall dish than summer, but i just got back from vacation and needed something at least semi-healthy (hey vegetables). i used the NYT recipe - link below, as my starting point and adjusted to what looked and sounded right to me - 

-used 1 cup of the beans and added a diced white potato in the place of the other cup of the beans

-2 large carrots instead of 1

-used sourdough bread

-used a 28 oz can of san marzanos instead of 15 oz

-sprinkled red pepper flakes over the bread and onions before adding the olive oil and cheese and going in the oven

-used more cheese than called for in the recipe because cheese

https://cooking.nytimes.com/recipes/1016052-ribollita

the gelato was my first shot using a new ice cream attachment for my kitchenaid mixer.  i thought it was a total home run - used the epicurious recipe - link below, with some modifications -

-used a combination of pineapple juice and some juice i made in my blender from canned mandarines and the syrup in place of the liqueur

-took about a pint of blackberries and roughly mashed them in a bowl with a fork and folded them in at the very end  

https://www.epicurious.com/recipes/food/views/pomegranate-gelato-235772https://www.epicurious.com/recipes/food/views/pomegranate-gelato-235772

On 6/4/2018 at 10:20 PM, CenTXpony said:

4ee37a177e6059cc6d2794bf2631ee00.jpgcf16be53e2c0a83a0488fb5d479ccd54.jpg5bbf4dade0b9b5b19c4943c98ff23773.jpg

Veal chops yesterday and grilled peaches with salted caramel and basil whipped cream

Is there a reason the chop is standing on its end in the first pic?  Never seen that presentation before.

On 6/5/2018 at 7:48 AM, TXLNGHRN10 said:

I don’t know if I should post this here or in the Steelshank thread
Fried chicken, fried okra and mashed potatoes
I used 1/3 corn meal,1/3 flour and Louisiana fish fry
67cbaaceaa38570edf86a844664e7270.jpg
fc384df84ecf7012da50268f7bc8c87a.jpg
daf21adf5443077cbe2911d039f0be5a.jpg
8d1e44d5d44d898a94a88f0efd226290.jpg



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What made you decide to go with mashed potatoes?  I mean that plate is screaming for some grease-laden french fries or onion rings or preferably both.

What made you decide to go with mashed potatoes?  I mean that plate is screaming for some grease-laden french fries or onion rings or preferably both.

Who doesn’t like mashed potatoes?
And I was out of fries
I’ll try to do home made onion rings soon


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1 minute ago, TXLNGHRN10 said:


Who doesn’t like mashed potatoes?
And I was out of fries
I’ll try to do home made onion rings soon


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You had potatoes, you had french fries.  I am assuming you didn’t stoop to instant mashed potatoes?

You had potatoes, you had french fries.  I am assuming you didn’t stoop to instant mashed potatoes?

No
Home made, lots of butter and cheese mixed in


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I haven't posted in this thread since fuckface took over the old site.  Hope this is worthy.  Pleae pardon the countertop and cooktop.  We're selling our house and moved into a short term rental while we renovated and sold the old house.  If anyone is looking for a property in NOVA I have a nice one for sale.

Flank steak rubbed in garlic paste with salt and pepper and marinated in lemon, olive oil and oregano.  Rosemary potatoes and teriyaki and red wine mushrooms.

A few garic cloves to start

a_few_garlic_cloves.jpg

Some lemons

some_lemons.jpg

Garlic cooks for about 45 minutes over low heat in olive oil.  Bonus.  You get about a cup and a half of garlic infused olive oil for a future recipe.

garlic_cooking.jpg

Turns into this which you add salt and pepper to and create a paste for rubbing on the flank steak.

time_to_mash.jpg

Flank steak rubbed

flank_rubbed.jpg

And marinated

in_marinade.jpg

Finished product

steak_a_la.jpg

meat.jpg

Shrooms

shrooms.jpg

Vino

vino.jpg

Plated.  Bon appetit

plated.jpg

 

17 hours ago, VABuckeye said:

I haven't posted in this thread since fuckface took over the old site.  Hope this is worthy

 meat.jpg

Nice work, and welcome back to the thread.  I’ve liked your posts going way back.

Did you reapply (cooked) marinade after grilling the steak?  Looks very saucy, could just be the pics.

Edited by solamente73
Tone

Thanks.

Yes, some of the garlic paste and marinade get reserved and reapplied before slicing.

21 hours ago, TXLNGHRN10 said:


Who doesn’t like mashed potatoes?



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communists, terrorists, milquetoast dullards

Nothing special ...just love the color and crispy skin i nailed7ac18a396fbd86d2ddff6988d7d17f47.jpg

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On 6/5/2018 at 8:47 PM, scottsins said:

Spaghetti “a la chitarra” carbonara with wild ramps.

20111126090637

j/k that pasta dish will be inspiration for whatever I cook tonight.

On 6/10/2018 at 6:04 AM, Jack Straw said:

ribollita

I had to google that.  That looks like a ton of work that turned out awesomely. 

On 6/10/2018 at 8:43 AM, Judge Roybeanbag said:

Wow.  This is the best culinary page on the internet. By far.   Well done gentlemen. 

That was said several times on TOS and it's holding true here.  Real people cooking real food that they eat themselves.  I love this thread.  Thanks to all who post here and provide such inspiration.

On 5/19/2018 at 7:04 PM, SmokeyTheBear said:

Outside all day and wanted something cool and clean. Made a tuna steak salad with: forbidden rice, arugula, scallions, jalapeno, avocado, sesame crusted tuna steak, and a dressing of lime, garlic, soy sauce, honey, olive oil. 

20hobqt.jpg

Made this the other night.  Quite excellent.

Also made a unique chicken noodle soup the other day when it was a bit rainy and colder than a normal June day in the midwest (60s). And sorry - I suck at taking pics. We have a no device policy at the table and I always forget to snap a shot during the process and right before we sit.

In some evoo sautee diced: 1/2 white onion, 2 carrots, 2 celery stalks, s&p.  Once tender, add in one packet of ranch mix and blend together.  Add 4 cups chicken stock and 1 can cream of chicken soup. Once simmering add in your noodles, a couple of cooked/shredded chicken breasts, 1 cup shredded cheddar cheese, 1 cup cream.  When serving, sprinkle with a handful of crumbled bacon. 

So this was a good part winging it, but turned out spectacular.

Took a different angle on lebanese kusa stuffed squash using patty pan squash.  Filling is sauteed squash, onion, bell pepper, aramanth leaves, ground beef, all spice, mint, parsley, salt pepper. Roasted hollowed out squash in the oven @400 for a bit, then steamed in tomato broth to finish. Topped with feta and greek yogurt.

Filling:

DA3_A6891_AD64_4_AB2_94_F6_E6_EE9_B05177  

Steam:

5_D6_CC553_34_D6_4_F3_C_AA66_50_EA04_BE9

Plate:

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Dessert:

54_E270_B4_928_E_46_F1_9_AA1_63553713_FB 

Edited by Anastasis

oh yea, there are some tomatoes in there that were whole canned, sliced and crushed. 

Speaking of tomatoes, I didn’t get a great picture of the sandwich, but made BLTs for dinner last night with some tomatoes from the garden.
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Made gringo sushi rolls tonight for the first time. Got a half pound of tuna and a half pound of salmon from central market. Made some sushi rice and spicy mayo, cut up some cukes and some avocado, rolled them bitches and ate. ‘Twas good.
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Stuffed pork chops for dinner last night.

I made an Italian dish called Pici Aglione last nice. Pici is a thick pasta made with semolina.  Some pics.  You begin with a lot of tomatoes and garlic  

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Then start cooking it down. 

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and down. It takes about four hours to get the sauce. 

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Always finish pasta in the sauce.  It makes the sauce bind to the pasta. 

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Buon appetito!

C489745_A_13_A0_4_B72_89_EC_45_B462_D009

 

 

Edited by VABuckeye

I bet that tasted good

For some reason Olive Garden doesn't have it on the menu.  I do hear that they have a bottomless salad is that's your thing.

Did a pork butt and grilled a pineapple
But didn’t get any pics of the finished product

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Did chicken corn and sprouts on Friday night
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Is there a reason the chop is standing on its end in the first pic?  Never seen that presentation before.


Because it had good balance


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Reverse seared cowboy cut ribeye with an ancho Chile coffee rub and a pepper crusted edge

 

Edit* with balance in a few pics to stand upright

 

 

Chicken thighs in mushroom cream sauce. Cheesy squash. 

 

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D5_FE9_E32_E815_4_D73_AA59_7_B22_E55_A87 

Edited by Anastasis

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