The Home Gourmet thread
#1462
Not sure if this is the right section
Bought a brined eye round and gave it a water bath to pull some salt out. Made a rub.
Pat dry. I probably should have cut some excess fat off. Nah.
Lay out some things, threw in a wood thing (apple wood)
Use the chimney as you do, add to the cold coals below
Rub rub.
Put a hook through it
hang it, come back in 4 hours (internal temp was 150°F)
Pretty inexpensive and easy to use, tons of recipes.....https://www.pitbarrelcooker.com/
Oh
OMG guys. I need a new knife.
No kraut, no dressing, some cheese and grilled on Vollkornbrot from Heidelberg Bakery . mmMMMm
Bought a brined eye round and gave it a water bath to pull some salt out. Made a rub.
Pat dry. I probably should have cut some excess fat off. Nah.
Lay out some things, threw in a wood thing (apple wood)
Use the chimney as you do, add to the cold coals below
Rub rub.
Put a hook through it
hang it, come back in 4 hours (internal temp was 150°F)
Pretty inexpensive and easy to use, tons of recipes.....https://www.pitbarrelcooker.com/
Oh
OMG guys. I need a new knife.
No kraut, no dressing, some cheese and grilled on Vollkornbrot from Heidelberg Bakery . mmMMMm
Last edited by psyber_0ptix; 11-10-2017 at 03:47 PM.
#1466
DEI liberal femininity
iTrader: (8)
Join Date: Jun 2005
Location: Fake Virginia
Posts: 19,338
Total Cats: 574
Forgot to post this and forgot to take photos in progress. Oh well. Results of the leftovers:
WE HAVE:
pumpkin squash with spiced lamb and yogurt with mint
basmati pilaf with dried fruits and almonds
pressure cooker spinach sabzi
yogurt marinated chicken kabobs sprinkled with a smidgen of sumac
a fully formed babby sporting some video game thing
WE HAVE:
pumpkin squash with spiced lamb and yogurt with mint
basmati pilaf with dried fruits and almonds
pressure cooker spinach sabzi
yogurt marinated chicken kabobs sprinkled with a smidgen of sumac
a fully formed babby sporting some video game thing
#1467
Boost Pope
iTrader: (8)
Join Date: Sep 2005
Location: Chicago. (The less-murder part.)
Posts: 33,455
Total Cats: 6,874
^ =
Still kinda drooling over psyber_0ptix' last post.
The past few days have been consistently below freezing here. Picked up some ingredients last night on the tail-end of an 8 mile walk from Avondale to downtown (hitting both Sears & Hancock) and back. Some rail transit was involved in the process.
I think we can all see where this is going.
Just a quick sidebar. Picked up a second nice knife about a month ago. Enough time has elapsed that it is ready to be properly praised.
Great paring knife. It glides through the skin on bell peppers like it's nothing. Got it at Target for around $10.
Anyway...
The slow-cooker is on low. Gonna let it boogie for 5-6 hours while I do domestic stuff.
Still kinda drooling over psyber_0ptix' last post.
The past few days have been consistently below freezing here. Picked up some ingredients last night on the tail-end of an 8 mile walk from Avondale to downtown (hitting both Sears & Hancock) and back. Some rail transit was involved in the process.
I think we can all see where this is going.
Just a quick sidebar. Picked up a second nice knife about a month ago. Enough time has elapsed that it is ready to be properly praised.
Great paring knife. It glides through the skin on bell peppers like it's nothing. Got it at Target for around $10.
Anyway...
The slow-cooker is on low. Gonna let it boogie for 5-6 hours while I do domestic stuff.
#1472
DEI liberal femininity
iTrader: (8)
Join Date: Jun 2005
Location: Fake Virginia
Posts: 19,338
Total Cats: 574
my saffron is old. I might try it some day anyway. I need to dial in my basmati game. I tend to get it a little mushy and I really prefer when it's loose and a little more al dente.
I'm a bread failure. I might give it a try again now that oven heat isn't going to melt me.
Tadik is that crusty bottom of the pan rice thing, right?
#1473
Boost Pope
iTrader: (8)
Join Date: Sep 2005
Location: Chicago. (The less-murder part.)
Posts: 33,455
Total Cats: 6,874
I'm curious as to what exactly I'm looking at here. Is that a clothes iron?
Tonight's dinner was good. Not good as in a "Haute Cuisine / Braineack posting photos of expensive food" sense, more as in a "**** YEAH, 'MERICUH!" sense.
Gonna spare everyone the J. Peterman on this one and just go straight to the recipe.
Cole Slaw:
In a large bowl, mix:
I found it necessary to heat this all in the microwave oven for 90 sec to get the peanut butter down to a low enough viscosity to mix well with everything else. After that, I refrigerated the concoction for about an hour before proceeding.
Separately, prepare in a much larger bowl:
At the last minute, pour the sauce mix over the dry ingredients, toss in a handful of roasted, lightly salted cashew halves, and mix well.
Burger:
Bake two slices of thick-cut bacon on a roasting rack at 425° for about 20 minutes.
Cook a 1/4 - 1/3 lb beef patty as per your preference.
Toast the bun.
Assemble, from bottom to top:
Just utterly delicious.
Tonight's dinner was good. Not good as in a "Haute Cuisine / Braineack posting photos of expensive food" sense, more as in a "**** YEAH, 'MERICUH!" sense.
Gonna spare everyone the J. Peterman on this one and just go straight to the recipe.
Cole Slaw:
In a large bowl, mix:
- 5 tbs creamy peanut butter*
- 6 tbs rice wine vinegar
- 3 tbs olive oil
- 3 tbs low sodium soy sauce
- 4 tbs brown sugar**
- 1" finely grated ginger root
- 4 cloves minced garlic
- 4 tbs lime juice
- 2 tbs crushed red pepper flakes
* = the kind where literally the only ingredient on the side of the jar is "Peanuts." No salt, no sugar, no palm oil, just peanuts. Yes, the oils separate and rise to the stop. Stir it, you lazy ********.
** = As usual, I use Truvia brown sugar blend
** = As usual, I use Truvia brown sugar blend
I found it necessary to heat this all in the microwave oven for 90 sec to get the peanut butter down to a low enough viscosity to mix well with everything else. After that, I refrigerated the concoction for about an hour before proceeding.
Separately, prepare in a much larger bowl:
- 1 red bell pepper, finely diced
- 1 bunch of green onions, chopped
- About 1/2 cup fresh cilantro, chopped
- 2 bags pre-shredded cabbage mix (mine were 14 oz each, containing a blend of red and green cabbage, plus a bit of carrot)
At the last minute, pour the sauce mix over the dry ingredients, toss in a handful of roasted, lightly salted cashew halves, and mix well.
Burger:
Bake two slices of thick-cut bacon on a roasting rack at 425° for about 20 minutes.
Cook a 1/4 - 1/3 lb beef patty as per your preference.
Toast the bun.
Assemble, from bottom to top:
- Bottom bun
- Peanut butter
- 1 slice bacon, torn in half
- Beef patty
- A liberal dose of Sriracha
- 1 slice bacon, torn in half
- A generous slathering of raspberry jam
- Top bun
Just utterly delicious.
#1479
That seems a lot more complicated than doing a reverse-sear on the steak, what's the point?
I think I posted it a few pages back, but I go to Whole Foods or the local butcher and buy big thick, crazy marbled NY Strips. Oven at 250 or 225 for like 20 minutes. Remove steak into a screaming hot skillet and seat each side for 30-40 seconds.
Med-rare goodness.
I think I posted it a few pages back, but I go to Whole Foods or the local butcher and buy big thick, crazy marbled NY Strips. Oven at 250 or 225 for like 20 minutes. Remove steak into a screaming hot skillet and seat each side for 30-40 seconds.
Med-rare goodness.
#1480
Boost Pope
iTrader: (8)
Join Date: Sep 2005
Location: Chicago. (The less-murder part.)
Posts: 33,455
Total Cats: 6,874
There is a large school of thought which holds that sous-vide cooking of meat yields a tenderness and texture which is superior to any traditional method (eg: more moisture is retained.)