I'm guessing i'm having a hard time with the SS mainly because my stove temperature knob's adjustment is like a game of Russian Roulette.

Not sure if this is the right section

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Bought a brined eye round and gave it a water bath to pull some salt out. Made a rub.



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Pat dry. I probably should have cut some excess fat off. Nah.



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Lay out some things, threw in a wood thing (apple wood)



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Use the chimney as you do, add to the cold coals below



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Rub rub.


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Put a hook through it



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hang it, come back in 4 hours (internal temp was 150°F)



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Pretty inexpensive and easy to use, tons of recipes.....https://www.pitbarrelcooker.com/




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Oh



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OMG guys. I need a new knife.




https://cimg5.ibsrv.net/gimg/www.mia...1a5d05689a.jpgNo kraut, no dressing, some cheese and grilled on Vollkornbrot from Heidelberg Bakery . mmMMMm

Yes, yes it is :drool:

you could at least be humane and kill them first

Forgot to post this and forgot to take photos in progress. Oh well. Results of the leftovers:


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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

^ = :bowrofl:


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.


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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.

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Great paring knife. It glides through the skin on bell peppers like it's nothing. Got it at Target for around $10.



Anyway...


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The slow-cooker is on low. Gonna let it boogie for 5-6 hours while I do domestic stuff.

It is.

:drool:

These all sound very Persian. Joojeh kabob (the chicken) and the basmati is pretty bomb with some saffron. Also Tadik with lavash

.

Forgot to take pictures of the final dish but here are crappy cell shots of my DIY sous vide cooker. 70 $CAD of well invested money.

Those are flank steak in a Jack Daniel's marinade which cooked 5h at 60C. They then got pat dry and seared with a MAP torch.
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I didn't really focus on a specific region or culture. I just happened to find some recipes that work well. I do have New Food of Life, but it's not as easy to search through as the internet and the recipes are somewhat more complicated. I might have to pull it out and see where my recent efforts have some crossover.


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?

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 "FUCK YEAH, 'MERICUH!" sense.

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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

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.

Ah, PB&J bacon burger. It's been a while. Lovely indeed.

Good technique for great flavor. Minimalist approach Japanese style

Looks like a submerged electric hot water kettle with the lid removed.

It is one of those deals where you boil your meat in a bag and serve it. Rather soulless compared to a grill if you ask me.

It is indeed precisely that, good eyes. I finished those with a propane torch and I must say I've never done a better tasting meat in my life. Pretty interested in testing againg.

Nothing refrain you from finishing it on the grill also

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.

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.)