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Featured Replies

On 1/16/2023 at 12:01 PM, TonyTexas said:

It really is

 

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Sheets are too small for an authentic strudel.  You have to pull the dough to make a rectangle 3 feet by 4 feet and then roll it up like a jelly roll.  Maybe you could try to put a bunch of sheets together and hope you can roll them up.  Or do a bunch of individual strudels.  But the homemade dough is easy enough.  

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On 1/16/2023 at 2:03 PM, FartingMonk said:

I've never had it before.  I'm a novice level cook but I want to see if I can make it happen

alex dumbs it down

 

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First time making Arroz con Pollo

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12 hours ago, dcbc said:

First time making Arroz con Pollo

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Recipe please 

On 1/17/2023 at 2:40 PM, elfenix said:

alex dumbs it down

 

I decided to follow this method.  Gonna sous vide it today and make it tomorrow.  Here's where I'm at

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Nothing fancy, but worth passing on. Grilled some Greek-style chicken skewers last night and they turned out perfect. Followed this recipe exactly and then added in a teaspoon each of parsley, mint, and rosemary as well. Only had 90 minutes to marinate, but you could leave them in for several hours and they'd be even better.

https://www.twopeasandtheirpod.com/greek-chicken-kabobs/

Gonna make another batch on Sunday to save for lunches during the week.

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Lamb leg steak, greek style potatoes, cucumber tomato salet, tzatziki. Lamb sous vide @127 and then finished with a sear.  I think I would go a few more degrees and try 130 on second pass.  

That piece of gristle looks unappetizing on film, but meal slammed and went hard.

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Edited by Anastasis

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Plano pot roast to be served over mashed taters at deer camp tonight.  

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Edited by deadshank

Steak and taters family style. Wish i would have got a better money shot as this was the best ribeye I’ve made in a decade. Absolutely Perfect. 
 

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Edited by ChickenSandwich

So that's how it went
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That looks great! Amazing the temp came out perfect. It’s tough and is why it’s used on Hells Kitchen as they fuck it up most times. I was it worth the effort? What sauce did you make.
4 hours ago, Texzilla58 said:


That looks great! Amazing the temp came out perfect. It’s tough and is why it’s used on Hells Kitchen as they fuck it up most times. I was it worth the effort? What sauce did you make.

The sous vide solved the temp problem.  The sauce and the lattice was what I messed up.  I work nights so by the time it was sauce and lattice time.  I had been up 17 hours and was probably about 12 beers deep.  Was it worth the effort?  Next time I'm in Vegas I'm ordering beef Wellington because if it tastes that good from me then someone who knows how to make it will be divine

 

21 minutes ago, FartingMonk said:

The sous vide solved the temp problem.  The sauce and the lattice was what I messed up.  I work nights so by the time it was sauce and lattice time.  I had been up 17 hours and was probably about 12 beers deep.  Was it worth the effort?  Next time I'm in Vegas I'm ordering beef Wellington because if it tastes that good from me then someone who knows how to make it will be divine

 

Did you do 122deg as in the video?  I need to finish watching it tok see the hole process, but just skimmed it real quick to see what the target temp was. 

56 minutes ago, Anastasis said:

Did you do 122deg as in the video?  I need to finish watching it tok see the hole process, but just skimmed it real quick to see what the target temp was. 

Yep.  Went 123 for 2 hours and put it in the fridge overnight until I was ready to cook it.   Also fucked around with a cheesecake too

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Went ahead and made pasta fagioli since it's going to be cold and wet tomorrow. It fucks.

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Mrs.Brat fixin’ to whip up some stir fry…

1 lb. of sirloin (hammer tenderized by yours truly) plus the veggies she cut up and white rice to dump it on. She will shake the beef strips in white flour before it is sautéed.
Good for at least two meals:

 

 

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It was excellent! 
She took the snow peas & carrots (I don’t like them in stir fry)…

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Edited by Armybrat

On 1/19/2023 at 9:30 PM, dcbc said:

First time making Arroz con Pollo 

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On 1/20/2023 at 7:02 PM, dcbc said:

I used more chicken (approximately 2 lbs) and more rice 1.5 cups.  So I upped the water to around 2.75 cups, added just a bit more of each spice, 1/2 onion, 1/2 green pepper, and more garlic just because. 

https://www.ambitiouskitchen.com/puerto-rican-chicken-and-rice-arroz-con-pollo/

Made this tonight, that shit was goddamn good. Gracias, amigo. 

12 hours ago, shadow_operative2.0 said:

Made this tonight, that shit was goddamn good. Gracias, amigo. 

Glad you enjoyed it.  Recipe was sent to me courtesy of an old friend who now lives in Chicago.  He'll be glad to know it's making its way around.

Got a pork butt going now. Going to make some tacos tonight.

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5 hours ago, Post Oak said:

Got a pork butt going now. Going to make some tacos tonight.

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Woke up hungover and having weird ass cravings.  I hope I'm not pregnant.  This is going to be wonton noodle soup and kalbi short ribs

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I endorse drunk cooking.

And I don’t have any pics, but sous vide and sear in cast iron is the tits for steaks. And I’ve just about polished off a 2018 Hall cab.

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1 hour ago, Etexhorn13 said:

Venison poppers… it’s going to be a nice afternoon.

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18 hours ago, Buzzrock said:

I endorse drunk cooking.

And I don’t have any pics, but sous vide and sear in cast iron is the tits for steaks. And I’ve just about polished off a 2018 Hall cab.

sous vide is probably the biggest game changer in my kitchen.  i love the fuck out of it.

On 1/28/2023 at 10:54 AM, FartingMonk said:

having weird ass cravings

Okay.

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Jambalaya. Cajun style, no tomatoes.

Collard greens on the side.

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Still on a lamb kick. Stewed lamb shoulder steak in a lemon egg broth with kale. This is like a mash up of a few different dishes and turned out really really well. I think I might get laid tonight. 

 

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We have been doing the occasional lamb burgers that have been fantastic. Wife put together her own sauce, mayo, sour cream, lemon, garlic, fresh dill, and we stir a healthy amount of feta into that sauce. Using the ground lamb and arugula (MINUS the stems) as the lettuce.  Damn good.  But I saw that COSTCO has 2.5 lbs of ground Bison for $20, and I thought why not make a buffalo wing inspired burger.  I will get the Buffalo Bill at Hopdoddy occasionally, so it's not my invention or anything, but I did not realize how easy wing sauce is.  Just melt some butter, dump in a bunch of crystal hot sauce and add garlic power to taste as you whisk it.  Fucking easy!

Anyhow here is my Bison, blue cheese, buffalo sauce burger, on a brioche bun.1001838990_BuffaloBurgerjan23.jpeg.49bc4afde790e089f62d13c6a7e58393.jpeg

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