Author Topic: What's Cooking  (Read 28882 times)

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Offline six-point socket II

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Re: What's Cooking
« Reply #210 on: September 02, 2018, 06:09 PM »
Personally I like the "mixed bag of seeds" best. (Front row, between the sesame and poppy seeds)

Kind regards,
Oliver
Kind regards,
Oliver

Offline GoingMyWay

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Re: What's Cooking
« Reply #211 on: September 02, 2018, 06:16 PM »
Oh yeah those do look good.  I actually hadn't even noticed that roll - it looks very similar to the caraway and sesame rolls.

Seeing the poppy seed roll remdined me of the Russian Poppy Seed Roll/Cake.
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Offline GoingMyWay

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Re: What's Cooking
« Reply #212 on: September 02, 2018, 06:50 PM »
This isn't really cooking per se, but today we went to check out a new Balducci's that recently opened by us.  In case you don't know, Balducci's is a gourmet market.

They had a nice big selection of Xochitl chips on display.



They even had some Halloween colored chips [cool]!



I'm a big sucker for buying seasonally colored food products like Halloween or Christsmas Oreos or Rice Krispies or other items like that.  I know it's just food coloring, but something about the seasonality of it entices me to buy it when I normally would just pass.

I haven't been in a Balducci's in several years.  Back in the late 80s/90s I used to go with my dad every Saturday to Sutton Place Gourmet (before it merged with Balducci's).

This new store is really next level in terms of gourmet:







I don't recall seeing any local grocery store selling A5 Wagyu beef.  I was really tempted to buy the steak slice that had already been cut.  It weighed about 3/4lb so it was about $100.  I had looked at getting a whole loin of A5 Wagyu from Costco, but that's over $1k+.  I had also looked at buying a similarly sized steak (actually a couple of ounces lighter) from Grand Western Reserve, but that would be 60% more ~$250.  The other concern I had about buying online is that the picture's marbling may look nothing like the steak they actually send.  At least I knew for sure what I'd be getting at Balducci's.  We had real Kobe beef in Kobe Japan 3 years ago and I feel like the one I saw at Balducci's might actually be better (or at least better looking) than what we had in Japan.  Here's a picture of the Kobe steak from Japan for reference.



We ended up buying the Dry Aged Tomahawk for $60.  I've always bought my Tomahawk steaks from Whole Foods when they have them, but I don't believe they are dry aged so this should be a treat.

Maybe the most remarkable discovery that I made at Balducci's today was the Table 87 Margarita Pizza.



I have literally been looking for this pizza for the last 3 years since I saw it on Shark Tank.  Every time I go to a Whole Foods I'd check to see if they had it.  I almost ordered it from Goldbely a few months ago, but it was too expensive for how little we'd get.  Seeing it and buying a frozen slice was like a dream come true.  I haven't tried it yet so the verdict is still out on how good it actually is.  I suspect I'm not gonna like it, but at least I can say I've tried it  [tongue].

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Offline Peter Halle

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Re: What's Cooking
« Reply #213 on: September 02, 2018, 07:04 PM »
As a moderator (hiss - boo) I am surprised by this thread.  But then honestly happy as heck.  Working with wood and cooking have many common strategies.  Rather than ask questions instead of going out to eat try to cook on your own.

Rock on Festoolichefs!

Peter

Offline Bob Marino

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Re: What's Cooking
« Reply #214 on: September 03, 2018, 03:08 PM »
This isn't really cooking per se, but today we went to check out a new Balducci's that recently opened by us.  In case you don't know, Balducci's is a gourmet market.

They had a nice big selection of Xochitl chips on display.

(Attachment Link)

They even had some Halloween colored chips [cool]!

(Attachment Link)

I'm a big sucker for buying seasonally colored food products like Halloween or Christsmas Oreos or Rice Krispies or other items like that.  I know it's just food coloring, but something about the seasonality of it entices me to buy it when I normally would just pass.

I haven't been in a Balducci's in several years.  Back in the late 80s/90s I used to go with my dad every Saturday to Sutton Place Gourmet (before it merged with Balducci's).

This new store is really next level in terms of gourmet:

(Attachment Link)

(Attachment Link)

(Attachment Link)

I don't recall seeing any local grocery store selling A5 Wagyu beef.  I was really tempted to buy the steak slice that had already been cut.  It weighed about 3/4lb so it was about $100.  I had looked at getting a whole loin of A5 Wagyu from Costco, but that's over $1k+.  I had also looked at buying a similarly sized steak (actually a couple of ounces lighter) from Grand Western Reserve, but that would be 60% more ~$250.  The other concern I had about buying online is that the picture's marbling may look nothing like the steak they actually send.  At least I knew for sure what I'd be getting at Balducci's.  We had real Kobe beef in Kobe Japan 3 years ago and I feel like the one I saw at Balducci's might actually be better (or at least better looking) than what we had in Japan.  Here's a picture of the Kobe steak from Japan for reference.

(Attachment Link)

We ended up buying the Dry Aged Tomahawk for $60.  I've always bought my Tomahawk steaks from Whole Foods when they have them, but I don't believe they are dry aged so this should be a treat.

Maybe the most remarkable discovery that I made at Balducci's today was the Table 87 Margarita Pizza.

(Attachment Link)

I have literally been looking for this pizza for the last 3 years since I saw it on Shark Tank.  Every time I go to a Whole Foods I'd check to see if they had it.  I almost ordered it from Goldbely a few months ago, but it was too expensive for how little we'd get.  Seeing it and buying a frozen slice was like a dream come true.  I haven't tried it yet so the verdict is still out on how good it actually is.  I suspect I'm not gonna like it, but at least I can say I've tried it  [tongue].

 I remember well the Balducci's store on 6th Ave (10th st?) as I used to work around there in the late 80's and 90's and bought there often. Incredible store - at that time about the best in the city.
 Those steaks look amazing. I have never tasted real Wagyu beef, but let us know how those Tomahawks taste.
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Offline deepcreek

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Re: What's Cooking
« Reply #215 on: September 03, 2018, 03:20 PM »
Since one of the moderators (love you guys) commented on the nature of this thread, I thought I'd tie it back into woodworking.

I routinely save my Mesquite and Pecan cutoffs for the smoker but I'm currently working with rift-sawn Cherry.

Has anyone tried smoking meat with Cherry?

Any suggestions?

Thanks!
Joe Adams
TimberFire Studio
Houston, Texas

http://www.facebook.com/timberfire

Offline Peter Halle

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Re: What's Cooking
« Reply #216 on: September 03, 2018, 03:51 PM »
Cherry is a great smoking wood.  More delicate than say mesquite and can be used for any meat really.  When I am using my large smoker I am generally using up dead wood from my trees and cherry is in the mix.  Smells great as it is doing its job.

Peter

Offline GoingMyWay

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Re: What's Cooking
« Reply #217 on: September 03, 2018, 09:59 PM »
Tonight's dinner was the previously mentioned dry aged tomahawk steak along with a frozen strip steak with baked potato and frozen veggies from Trader Joe's.

I believe this is the first time cooking a dry aged steak sous vide. In the past we have cooked both frozen and fresh choice vs prime strip steaks from Costco, but I honestly didn't notice much difference.

Both steaks were cooked at 124 degrees for 90 minutes and then seared in 500 degree avocado oil for about 90 seconds a side.

The dry aged steak was noticeably more tender, granted it was ribeye vs strip. Nevertheless, the dry aged tomahawk was much more tender than the regular tomahawk that we have bought from Whole Foods in the past. The dry aged steak also had a lot more flavor, sort of a fermented taste, but not at all in a bad way.

I think the dry aged steak from Balducci's was definitely worth the extra money.




















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Offline Cheese

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Re: What's Cooking
« Reply #218 on: September 03, 2018, 10:53 PM »
First off, a tomahawk steak just looks like a good marbilized prime...Kobe...Waygu...Akaushi steak. Am I missing something?

It’s my understanding that Kobe beef is a particular group of cattle from Kobe Japan. Much the same way Champagne is a beverage from a particular region in France and the same style bubbly from Italy is called Proseco.

So, in the USA, we imported the same Japanese cattle but because they were not pastured in Kobe, from an FDA point of view, we had to call them Waygu or Akaushi.
 
The principal price point of Waygu or Akaushi is in the $30-40 range per pound which isn’t much off of the typical Prime range of $30-35 per pound.

Our local store carries both Akaushi and prime and I’ll choose Akaushi every time. If you’re purchasing a flank steak the prime version costs $10.99 per pound, the Akaushi version costs $12.99 per pound.

If you’re only buying a pound of meat, the $2 is insignificant.

The difference in flavor is huge.
 

« Last Edit: September 04, 2018, 11:13 AM by Cheese »

Offline GoingMyWay

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Re: What's Cooking
« Reply #219 on: September 04, 2018, 06:04 PM »
The tomahawk steak we got didn't have any where near the level of marbling as a Kobe or Wagyu.  I think the pictures might have made the level of marbling appear deceiving.

That's a great explanation of the difference between Kobe and Wagyu.

I really want that Wagyu steak now [drooling]!!!!
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Offline Peter Halle

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Re: What's Cooking
« Reply #220 on: September 04, 2018, 06:46 PM »
Here is an article on kobe beef from wikipedia:  https://en.wikipedia.org/wiki/Kobe_beef

And another one from Bon Appetit that is very interesting:

https://www.bonappetit.com/entertaining-style/trends-news/article/kobe-wagyu-steak-myths

Peter
« Last Edit: September 04, 2018, 06:56 PM by Peter Halle »

Offline six-point socket II

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Re: What's Cooking
« Reply #221 on: September 05, 2018, 04:23 PM »
That Tomahawk steak looks marvelous!

--

Hi!

So it's my Birthday today and since I was doing quite well for the last couple of days, we decided to spent today in the nearby city of Aachen, Germany. I pre-ordered some takeout from our favorite restaurant yesterday, that we could pick up on our way back home today. We had a lovely Crémant de Limoux „Grande Cuvée 1531“ Brut to go with it. Nothing fancy, just good quality. (Aimery-Sieur d´Arques, Languedoc, France)













Kind regards,
Oliver
Kind regards,
Oliver

Offline GoingMyWay

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Re: What's Cooking
« Reply #222 on: September 05, 2018, 04:36 PM »
We're eating the leftovers of the tomahawk and strip steak tonight.  We usually eat leftovers of something cooked 2 days before since it cuts down on the amount of cooking and simplifies the process of trying to figure out what to eat.

Happy Birthday!  You got all that food as takeout?  Wow, normally I think of takeout as something pretty basic like Chinese or Thai or maybe a pizza, not bone in fish.
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Offline six-point socket II

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Re: What's Cooking
« Reply #223 on: September 05, 2018, 04:43 PM »
Thanks! Yes, all of it -> takeout.

It's from our favorite/ go-to whenever we feel like it - Restaurant. We almost always eat this, except when there is something more intriguing among the daily specials ...

And when we call, about, lets say minimum 2hrs upfront, the chef prepares this for us - ready to eat - to take home. Since we knew what would happen today, we called yesterday. ;)

Kind regards,
Oliver
Kind regards,
Oliver

Offline GoingMyWay

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Re: What's Cooking
« Reply #224 on: September 05, 2018, 05:07 PM »
That's nice that you have a go to restaurant like that.

The staff and chef must know exactly who you are when you either come in or call.  I wish we had that type of relationship with a restaurant that we frequent.  I guess part of the problem is that we don't go to any one restaurant all that often (like say once a week or even once a month).
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Offline six-point socket II

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Re: What's Cooking
« Reply #225 on: September 05, 2018, 05:42 PM »
It's one of those hidden gems, no big name, no flashy VIP line, no "oh yeah, you can have a table in X weeks/months ..." Just plain great food and a chef (an staff) that will go above and beyond to make sure you're enjoying your meal. The restaurant had a little remodel/renovation some time ago, now we can also bring friends/newcomers *lol*. It really was that kind of hidden gem, you had to "know" to step inside. Still thankful for that recommendation.

--

Not to brag, but we have a couple of those places where we're known by name, favorite dishes/drinks, place to sit ... One is a hotel, that even gives us a suite occasionally when we stay for a 2nd bottle of wine after dinner and it gets late - even though it's just a couple of miles from home. But that is a rather flashy location and we've celebrated major holidays there as well as personal achievements. Additionally for some years they were pretty much the only available cigar bar that could still serve drinks, among another hotel or two ... (Long and boring story, but local government has revoked it by now, and other great cigar places start serving again)

But ever since I have my ups and downs health wise, I'm more home than anywhere else - it's the only place I'm comfortable, especially on "bad days". And being able to swing by that first mentioned restaurant in sweatpants and a sweater without being judged to pick something up is really priceless in my situation.

But then there are also great days, like today. :)

Kind regards,
Oliver

Kind regards,
Oliver

Offline Peter Halle

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Re: What's Cooking
« Reply #226 on: September 05, 2018, 06:12 PM »
Happy belated birthday my Friend!

Glad to see your food score!  Looks marvelous!

Peter

Offline Cheese

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Re: What's Cooking
« Reply #227 on: September 08, 2018, 01:10 AM »
Here is an article on kobe beef from wikipedia:  https://en.wikipedia.org/wiki/Kobe_beef

And another one from Bon Appetit that is very interesting:

https://www.bonappetit.com/entertaining-style/trends-news/article/kobe-wagyu-steak-myths

Peter

A very interesting read Peter...my thoughts at this point are biforcated, trying to separate fact from fiction. I need to chat with my local butcher and get his perspective. From a marketing standpoint this scenario certainly has credibility. From a legal standpoint this is frought with risk. In this day and age, corporations can be sued for coffee that’s too hot let alone beef that does not have the proper pedigree. This may be an interesting reveal.  [big grin]

Offline Cheese

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Re: What's Cooking
« Reply #228 on: September 08, 2018, 01:22 AM »
Nice stuff Oliver...have you noticed that with this thread the food continues to be more appetizing with everyones post? As it should be, if it doesn’t look good... why would you eat it?

Happy birthday  [big grin]

Question, what is the red sauce with the sorbet and mint? Looks nummy.

Offline GoingMyWay

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Re: What's Cooking
« Reply #229 on: September 10, 2018, 12:32 PM »
I tried the Table 87 pizza slice on Saturday.  The very first bite was just blah, but the more I ate the better it got.  The cheese was really tasty.  It wasn't worth $6 though.



Last night we made minestrone soup for dinner.









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Offline GoingMyWay

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Re: What's Cooking
« Reply #230 on: September 11, 2018, 07:51 AM »
Last night's dinner was skillet baked ziti with spicy italian sausage and caesar salad.









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Offline Cheese

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Re: What's Cooking
« Reply #231 on: September 11, 2018, 08:21 AM »
Last night's dinner was skillet baked ziti with spicy italian sausage and caesar salad.

I've tried a couple of skillet baked pasta dishes and was pleasantly surprised with the results.  [big grin]

I really wasn't expecting good results but they both worked out well. If I remember correctly, they were finished off in the oven for maybe 20-25 minutes?

Offline GoingMyWay

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Re: What's Cooking
« Reply #232 on: September 11, 2018, 08:29 AM »
This was actually cooked 15-18 minutes on the stove top covered and then just finished off in the oven after sprinkling with cheese.  The recipe said to finish in the oven at 475 degrees for 10 minutes.  We were closer to 5 minutes since the cheese had already melted and started to brown at that time.
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Offline six-point socket II

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Re: What's Cooking
« Reply #233 on: September 12, 2018, 03:22 PM »
Hi!

Home alone today. So I had lunch in the city after I was shopping groceries/food stuff and other necessities ;) on the farmers market.

Lobster cream soup.



And then for dinner, from the farmers market: Great olive & oregano bread, an amazing ham from French Basque Country, and a venison salami ... The mustard is from our region and tastes great with the ham ...





Kind regards,
Oliver
Kind regards,
Oliver

Offline six-point socket II

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Re: What's Cooking
« Reply #234 on: September 15, 2018, 01:13 PM »
From Thursday, onion-quiche.



Kind regards,
Oliver
Kind regards,
Oliver

Offline Cheese

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Re: What's Cooking
« Reply #235 on: September 16, 2018, 12:08 PM »
Here's an interesting article, who'd have thunk?

"Instagram Is Ruining Sushi in NYC"
 
https://ny.eater.com/2018/8/10/17672814/sushi-instagram-ruining-nyc

Offline six-point socket II

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Re: What's Cooking
« Reply #236 on: September 16, 2018, 12:50 PM »
Hi!

Yeah, it's a shame that people are willing to substitute taste for their IG "needs" on time sensitive food/courses. They are only ruining their personal experience, though.

But then again, the "real" "problem" is that "Instant" was taken out of Instagram looong ago.

Adapt and overcome - the world changes continuously ;)

I decide pretty carefully when and when not to take pictures. A straight out ban for something this trivial - I'm very opposed to bans anyway - would put any place last on my list.

It's a good read! Thanks for sharing!

Kind regards,
Oliver

Kind regards,
Oliver

Offline Tinker

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Re: What's Cooking
« Reply #237 on: September 16, 2018, 02:45 PM »
I tried the Table 87 pizza slice on Saturday.  The very first bite was just blah, but the more I ate the better it got.  The cheese was really tasty.  It wasn't worth $6 though.

(Attachment Link)

Last night we made minestrone soup for dinner.

(Attachment Link)

@GoingMyWay The pizza slice you paid $6 for was not interesting to me. But your minestrone soup that you could almost eat with a fork.... UMMMM!!! that looked DEEEE luscious
Tinker

(Attachment Link)

(Attachment Link)

(Attachment Link)

(Attachment Link)
Wayne H. Tinker

Offline GoingMyWay

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Re: What's Cooking
« Reply #238 on: September 16, 2018, 03:05 PM »
Thanks we used Lidia Bastianich's recipe for the Minestrone soup. We like her recipes because they're pretty straight forward and simple. The best part is that it just called for water instead of chicken stock like a lot of recipes call for.
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Offline Tinker

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Re: What's Cooking
« Reply #239 on: September 16, 2018, 08:30 PM »
We ate for 12 years once a week at a pizza resterant. the pizza was good, but the soups were excellent. I used to tell the chef that i liked his soups because i could eat them with a fork. His minestrone was out of this world. Unfortunately, the owner of the building kept raising the rent until he was not expensive any more. The building has been up for rent for two years now. We  have found other  places with, actually, better menus, but no soup can compare to our old place. My wife is a good cook and makes especially good soups.
Tinker
Wayne H. Tinker