January 17, 20232 yr On 1/16/2023 at 12:01 PM, TonyTexas said: It really is 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.
January 17, 20232 yr 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
January 20, 20232 yr Popular Post Day-ummn! Definitely try this super simple New Orleans BBQ Shrimp recipe: https://www.neworleans.com/restaurants/traditional-new-orleans-foods/bbq-shrimp/ Winner!
January 20, 20232 yr 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
January 20, 20232 yr 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.
January 21, 20232 yr 9 hours ago, ocugolf said: Recipe please 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/
January 21, 20232 yr Popular Post 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. Edited January 21, 20232 yr by Anastasis
January 22, 20232 yr Popular Post Plano pot roast to be served over mashed taters at deer camp tonight. Edited January 22, 20232 yr by deadshank
January 22, 20232 yr 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. Edited January 22, 20232 yr by ChickenSandwich
January 22, 20232 yr So that's how it wentThat 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.
January 22, 20232 yr 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
January 22, 20232 yr 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.
January 22, 20232 yr 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
January 23, 20232 yr Went ahead and made pasta fagioli since it's going to be cold and wet tomorrow. It fucks.
January 24, 20232 yr Yeah I used this one. I have no idea if it's authentic or not but I like it and it's easy. My kids don't like Italian sausage so I just sub HEB beef sausage. Heads up, after you add the ditalini it thickens up quite a bit. https://easyweeknightrecipes.com/pasta-fagioli-recipe/
January 24, 20232 yr 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:
January 24, 20232 yr Popular Post It was excellent! She took the snow peas & carrots (I don’t like them in stir fry)… Edited January 24, 20232 yr by Armybrat
January 26, 20232 yr On 1/19/2023 at 9:30 PM, dcbc said: First time making Arroz con Pollo 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.
January 26, 20232 yr 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.
January 26, 20232 yr Popular Post 5 hours ago, Post Oak said: Got a pork butt going now. Going to make some tacos tonight.
January 28, 20232 yr 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
January 29, 20232 yr 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.
January 29, 20232 yr Popular Post 1 hour ago, Etexhorn13 said: Venison poppers… it’s going to be a nice afternoon.
January 29, 20232 yr 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.
January 30, 20232 yr 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.
January 31, 20232 yr 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.
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