Festool Owners Group

OFF-TOPIC => General Friendly Chat => Topic started by: GoingMyWay on June 26, 2018, 06:32 PM

Title: What's Cooking
Post by: GoingMyWay on June 26, 2018, 06:32 PM
Maybe this is way off base and most people are not at all interested. But I thought I'd give it a go.

Being a foodie and someone who likes to cook (I like to think that I'm a better cook than a woodworker), I thought it might be a nice to start a thread of people showing what they've been cooking.

Last night we made sous vide duck breast with broad bean tips, leftover scalloped potatoes, and jasmine rice:

[attachimg=1]

[attachimg=2]

[attachimg=3]

[attachimg=4]
Title: Re: What's Cooking
Post by: DynaGlide on June 26, 2018, 07:26 PM
Last night's dinner was Angus filets cooked about an hour at 275 then seared over direct heat with asparagus. The down side to this is I'm always let down when I spend money on steak at a restaurant and it isn't even close to as tender.
Title: Re: What's Cooking
Post by: GoingMyWay on June 26, 2018, 07:35 PM
Reverse sear, nice!

I feel the same way about ordering an expensive steak in a restaurant - I could make something a lot better for a lot less.
Title: Re: What's Cooking
Post by: Rob Z on June 26, 2018, 09:01 PM
Tonight's dinner was steaks, corn on the cob and avocados, all grilled on a Primo.  The avocados were topped with tomatoes, olive oil and basil. 

No pictures because it all disappeared too quickly.    [big grin]

All pictures above look quite tasty.  I do love duck and haven't had that for some time. 
Title: Re: What's Cooking
Post by: Cheese on June 26, 2018, 09:38 PM
We gave up on restaurants about 15 years ago because we cook better food for 1/4 of the cost. The exception is the St. Paul Grill, that we have a yearly, never ending reservation for around the Holidays. Fantastic faire...you need to book it a year in advance or you’ll never get past the doorman.

FWIW, the recipe app I prefer is Paprika. I’ve been using it for the last 5 years. It’s so simple to copy and paste recipes, and it’s just so easy to save recipes and share recipes. Better yet, the app keeps evolving into improved versions every year.
Title: Re: What's Cooking
Post by: live4ever on June 26, 2018, 11:27 PM
Dang, you people eat well. 

+1 on Paprika.  Great app.  Have both the desktop and iOS versions and it is far better than any other recipe management I've ever tried.
Title: Re: What's Cooking
Post by: six-point socket II on June 27, 2018, 12:53 AM
Hi!

Those of you who follow me on Instagram might have seen a couple of these, big time foodie here. :) I think we're cooking as much as we're going out for dinner/lunch - I don't always take pictures ...

Here's some stuff I've cooked/baked - please enjoy.

So this is - by far - our favorite starter for menus. It's quite simple as it's just tiger prawns with a cream sauce (shallots) made in the same pan the tiger prawns were roasted/seared in and a piece of puff pastry. Sometimes we add some mushrooms to the sauce.

(https://up.picr.de/33089459yz.jpg)

Another quick & easy favorite dish is pasta with salmon. Sometimes it is not quick - when we make our own pasta - but the salmon and sauce are easily and quickly made.

(https://up.picr.de/33089464kb.jpg)

We love oysters.

(https://up.picr.de/33089465oj.jpg)

(https://up.picr.de/33089466cw.jpg)

(https://up.picr.de/33089467vp.jpg)

And to stay in the water, here is a dish called "sailors dish".

(https://up.picr.de/33089468yq.jpg)

Crawfish on a bed of oven roasted/baked tomatoes and black olives.

(https://up.picr.de/33089469mm.jpg)

(https://up.picr.de/33089470zx.jpg)

(https://up.picr.de/33089471qk.jpg)

This is called "veal chops like grandmother used to make them" (veal chops, shallots, bacon, mushrooms ... can be deglazed with cream)

(https://up.picr.de/33089474ug.jpg)

Sometimes we BBQ

(https://up.picr.de/33089480lw.jpg)

Vol-au-vent

(https://up.picr.de/33089482ew.jpg)

By far out most favorite autumn/winter dish: Bœuf bourguignon

(https://up.picr.de/33089483gw.jpg)

And finally, for the woodworking aspect/topic: "Baumkuchen" (pyramid cake) - baked layer for layer ... I take the time to do this in early December, and then the cake sits until Christmas. It's a good day of work all in all.

(https://up.picr.de/33089485jv.jpg)

(https://up.picr.de/33089486hk.jpg)

(https://up.picr.de/33089487zt.jpg)

(https://up.picr.de/33089488nf.jpg)

(https://up.picr.de/33089489wh.jpg)

(https://up.picr.de/33089490ex.jpg)

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: Bob Marino on June 27, 2018, 05:06 AM
 To All,

  Incredibly looking (and I'm sure, tasting) food.
 Makes me feel quite boring simply throwing on a steak or some chicken on the grill!
Title: Re: What's Cooking
Post by: magellan on June 27, 2018, 05:39 AM
Hello all

Ok. 5/6 months ago I believe it was Bob M. That started a thread about what grill to buy.  Well I followed that thread with great interest. I was sitting on the fence about a smoker or a Kamado style cooker.  With info given here and with my own research I decided to purchase a Kamado Joe cooker.   I’ve not regretted the choice, I’ve enjoyed learning about cooking in this fashion.  I was always concerned about using charcoal to do all this fancy cooking but have found it is quit simple to adjust and control the heat of a Kamado style grill. 

So thank you all for your opinions and knowledge of grilling.

That all said, I have to agree that I’m recently more interested in cooking than I am in being in my shop    Costs are similar, for example you have to purchase all the accessories for the grill, and covers for the grill, and in my case I had a small kitchen in our lower level of our home that we never used except to store financial records and other items.  So I cleaned it out and remodeled the kitchen completely new ceiling new flooring new lighting new appliances and sanded down the cabinets and repainted.  I bought a mixer to make pizza dough and now I’m accumulating cookbooks like I did with Woodworkering. 

I will say that’s it’s been fun this past 6 month learning a new hobby and a few pound added on


I enjoy this new thread and it comes at a good time when grilling is easier with the weather

Thank you all

So cooking can be just as expensive as woodworking.  And I have all of you to thank for it
Title: Re: What's Cooking
Post by: Cheese on June 27, 2018, 11:27 AM
+1 on Paprika.  Great app.  Have both the desktop and iOS versions and it is far better than any other recipe management I've ever tried.

I have the app on my iPhone so when I'm shopping for food I can pull up any recipe I want and purchase the ingredients on the spot. [cool]

I have the app on my iPad in the kitchen for cooking purposes. Once you've chosen a recipe, the iPad will not shut off automatically.  [cool]

I have the app on my MB Pro because it's a lot easier to update or edit recipes on a laptop.

The latest version lets you toggle between several recipes at the same time.

Here are a couple of my summer favorites:

Strawberry-Chicken Salad with Pecans & Feta

Tuna Steak Burgers and a fresh Beet Salad with Balsamic & Chèvre
Title: Re: What's Cooking
Post by: GoingMyWay on June 27, 2018, 11:42 AM
The Paprika App costs $4.99?  I really cringe at the idea of having to pay for an App, but it sounds like this one is really good so it may be worth it.

I have the app on my iPhone so when I'm shopping for food I can pull up any recipe I want and purchase the ingredients on the spot. [cool]


A lot of our recipes are either printed out or handwritten.  That's fine and all until we decide we want to make something while at the grocery store and then I can't remember what all of the ingredients are!  Having cloud access to the recipe would be really useful then.

I have the app on my iPad in the kitchen for cooking purposes. Once you've chosen a recipe, the iPad will not shut off automatically.  [cool]

One of the reasons why I like having the recipe written down is that it's annoying that normally the iPad screen turns off if you're just looking at a recipe on a web page.  This would solve that problem.

I had thought about inputting my recipes into Evernote, but that's not a recipe manager per se.  There used to be a Evernote Food app, but that was shutdown for some reason.
Title: Re: What's Cooking
Post by: Dane on June 27, 2018, 11:49 AM
Ok.  I’ll play.  Here’s our yearly Xmas Eve project.  Timpano.  I make all the ingredients except for the the ziti.  It’s definitely a multi-day affair, basically a huge pasta shell enclosing ziti, homemade meatballs cured meats and cheeses and hardboiled eggs.  If you’ve seen the movie Big Night, which you absolutely should if you like food, you’ve seen this.  This year the power went out- so I was hand mixing the pasta dough by lantern light.
Title: Re: What's Cooking
Post by: Cheese on June 27, 2018, 01:12 PM
The Paprika App costs $4.99?  I really cringe at the idea of having to pay for an App, but it sounds like this one is really good so it may be worth it.

A lot of our recipes are either printed out or handwritten.  That's fine and all until we decide we want to make something while at the grocery store and then I can't remember what all of the ingredients are!  Having cloud access to the recipe would be really useful then.

After I used the app for a while, it worked out so slick that I decided to make a chalkboard for the side of the fridge so I could just take a picture. Between the app and the chalkboard photo, everything I need to purchase is on the phone. [cool] No more small scraps of paper in my pockets and scattered throughout the kitchen. Sometimes with 2 or 3 shopping lists, I couldn't remember which one was current.  [eek]

Two different colors of chalk. One for groceries and the other for Target, Menards, HD...whatever.
Title: Re: What's Cooking
Post by: GoingMyWay on June 27, 2018, 01:15 PM
I use Evernote for my shopping list(s).  1 list that's divided into sections - regular grocery store, Home Depot, Woodcraft, Costco, etc.
Title: Re: What's Cooking
Post by: Upscale on June 27, 2018, 03:56 PM
All you home cooks are getting me aggravated. I rent an apartment and barbecues on the balcony are strictly prohibited. All I can do is head over to a friend's house every 3-4 weeks to use his barbecue.  [crying] [crying] [crying]

I do have some skill with the stove, but it just doesn't come close to a barbecue. And yeah, I've tried a whole pile of indoor barbecues, but they suck big time!!!
Title: Re: What's Cooking
Post by: RobBob on June 27, 2018, 05:16 PM
Reverse sear, nice!

I feel the same way about ordering an expensive steak in a restaurant - I could make something a lot better for a lot less.

Me, too.  Always disappointed when I order steak, even at expensive steak restaurants.  Cooked at home is better.
Title: Re: What's Cooking
Post by: Koamolly on June 27, 2018, 08:25 PM
Assuming you have access to some good sashimi grade ahi, here’s a simple way to prepare it, even for people who don’t care for raw fish. I think you guys might like this.

(https://photos.smugmug.com/Sashimi/i-KzxBZ3t/0/b3762050/M/497FD119-74D0-41FC-8AC9-F45496F6EC9E-M.jpg)

(https://photos.smugmug.com/Sashimi/i-c5FnQsK/0/699b5eea/M/43B38A90-1644-4122-B250-168F96501F31-M.jpg)

(https://photos.smugmug.com/Sashimi/i-mTmP57V/0/f725c3f8/M/7A742B20-E4FE-4FA7-8F71-588DC653C560-M.jpg)

(https://photos.smugmug.com/Sashimi/i-gnS8vXC/0/4013f572/M/A7AFE118-E4F6-4796-9259-AEC05BB7FA26-M.jpg)

(https://photos.smugmug.com/Sashimi/i-sMxPLLL/0/6f168666/M/BDB1DFF4-78CC-4E00-97CD-F31CF000340F-M.jpg)

(https://photos.smugmug.com/Sashimi/i-NZT39Zr/0/1a169b5a/M/908FBA82-7E59-4680-BB11-73637A085538-M.jpg)

(https://photos.smugmug.com/Sashimi/i-s93GMgd/0/474ad369/M/81F58473-29E8-4058-839F-182766D39242-M.jpg)

Ratio of shoyu to strained lemon juice is 1:1, but you can adjust to taste, but remember you are adding slivered lemon rind.

Outside of fish is barely cooked on low heat to whiten outside.  Can also put under broiler briefly if you keep an eye on it. You just want color. You don’t want to brown it.  Refrigerate it after taking it out of pan while you’re preparing lemons, green onions and marinade, it will be easier to slice.  Plate it on shallow plate. Let it marinate about an hour before serving.  Top with lemon rind and green onions.

If I’m taking it to a party, I’ll pour just enough marinade to moisten fish, to make transport less messy.  Assemble at party, add rest of marinade.
Title: Re: What's Cooking
Post by: Cheese on June 27, 2018, 10:22 PM
Nice presentation @Koamolly , it looks delicious, love the Shun knives, however I used to be a fan of Kikkoman but switched to Tamari-Lite because it was less salty. That allowed the subtle flavor of the sushi to come through...a major improvement.

I’m also interested in why you’re mincing the rind instead of just zesting the skin. There’s a difference in bitterness levels.

Putting those nits aside...I could eat sushi 3 nights a week.  [big grin]
Title: Re: What's Cooking
Post by: Koamolly on June 27, 2018, 11:06 PM
Nice presentation @Koamolly , it looks delicious, love the Shun knives, however I used to be a fan of Kikkoman but switched to Tamari-Lite because it was less salty. That allowed the subtle flavor of the sushi to come through...a major improvement.

I’m also interested in why you’re mincing the rind instead of just zesting the skin. There’s a difference in bitterness levels.

Putting those nits aside...I could eat sushi 3 nights a week.  [big grin]

Thanks.

My first wife, from years ago, was Japanese, this was her mom's recipe and she did it this way. A bit crunchier perhaps.  Need to be careful when peeling, for sure. Those pics are from a few years ago, I took for my daughter who was making this, to walk her through it.  Shuns are ok but I usually use cheap Japanese knives (sharpened)  I can abuse when hanging in the kitchen.   But, a good way to cut up fish is with a Olfa snap blade razor knife with the blade fully extended. ;)

I use lite shoyu but it’s whatever I have at the time I took pics.
Title: Re: What's Cooking
Post by: Cheese on June 27, 2018, 11:42 PM
My first wife, from years ago, was Japanese, this was her mom's recipe and she did it this way. A bit crunchier perhaps.  Need to be careful when peeling, for sure. Those pics are from a few years ago, I took for my daughter who was making this, to walk her through it.  Shuns are ok but I usually use cheap Japanese knives (sharpened)  I can abuse when hanging in the kitchen.   But, a good way to cut up fish is with a Olfa snap blade razor knife with the blade fully extended. ;)
I use lite shoyu but it’s whatever I have at the time I took pics.

 I have an affinity to always follow the original recipe the first time around. After that... the world’s your oyster, so go forth.

Cooking is almost more creative than woodworking because you’re always creating every meal. That’s creativity and part of the thought process that’s being generated all day long.

I’ve always been a fan of Wusthof because they’re really tough knives. However recently, the Shuns with the 16 degree cutting angle are incredibly sharp and only need to be steeled every couple of days.



Title: Re: What's Cooking
Post by: Bob Marino on June 28, 2018, 05:08 AM
Hello all

Ok. 5/6 months ago I believe it was Bob M. That started a thread about what grill to buy.  Well I followed that thread with great interest. I was sitting on the fence about a smoker or a Kamado style cooker.  With info given here and with my own research I decided to purchase a Kamado Joe cooker.   I’ve not regretted the choice, I’ve enjoyed learning about cooking in this fashion.  I was always concerned about using charcoal to do all this fancy cooking but have found it is quit simple to adjust and control the heat of a Kamado style grill. 

So thank you all for your opinions and knowledge of grilling.

That all said, I have to agree that I’m recently more interested in cooking than I am in being in my shop    Costs are similar, for example you have to purchase all the accessories for the grill, and covers for the grill, and in my case I had a small kitchen in our lower level of our home that we never used except to store financial records and other items.  So I cleaned it out and remodeled the kitchen completely new ceiling new flooring new lighting new appliances and sanded down the cabinets and repainted.  I bought a mixer to make pizza dough and now I’m accumulating cookbooks like I did with Woodworkering. 

I will say that’s it’s been fun this past 6 month learning a new hobby and a few pound added on


I enjoy this new thread and it comes at a good time when grilling is easier with the weather

Thank you all

So cooking can be just as expensive as woodworking.  And I have all of you to thank for it

 Yes, I started the conversation regarding grills - and got an awful lot of great info and recipes posted by members.   
Title: Re: What's Cooking
Post by: magellan on June 28, 2018, 01:41 PM
Hello all

I don’t want to change the direction of this thread but if I may I’d like to ask a question about
knives.  We have a full set of Cutco knives for every day use, but I would like to acquire a few nice knives for my downstairs kitchen that I’m now using as my kitchen for grilling and making pizza dough.   

Knives are a bit of a mystery to me.  Stainless, carbon steel or whatever ever else they’re using to make knives.  Do you need to spend a lot of money or can it be a reasonable purchase.  Seriously I visited a high end kitchen store the other day and I had no idea of what to buy steel wise.  I knew I wanted a chef’s knife and a boning knife but I didn’t know what to buy.  They had so many knives it was confusing

What brought this to mind was the comment about the knife Cheese used in the photo

Thanks all
Title: Re: What's Cooking
Post by: Cheese on June 28, 2018, 01:50 PM
Here's a good article on the difference between Japanese & German knives.

For slicing tasks I use Shun.

For heavier duty tasks I use Wusthof.

If you purchase a premium knife, NEVER put it in the dishwasher and don't abuse it, it will outlive you. [big grin]

https://www.tastingtable.com/cook/national/japanese-versus-german-knives

For a boning knife I prefer the Wusthof Flexible version. It also does a real good job in removing the skin from salmon fillets.

http://www.wusthof.com/products/classic/6-flexible-boning-knife
Title: Re: What's Cooking
Post by: six-point socket II on June 29, 2018, 02:34 AM
Hi,

Personally, as a long term and die-hard handmade knife collector, I've been using a handmade knife from a German knifemaker for years now. It's basically a Japanese / German/European crossover with a medium size Gyuto style blade and a German / European handle. I use this for any and everything, I always keep a sink of hot water for rinsing. I won't bore you with the details about steel and so on ... For most it doesn't matter anyway. When I need a smaller knife I use another one of my handmade/custom knives ...

(https://up.picr.de/33106179ll.jpg)

Just FYI and before this sparks controversy: This is a picture I took after having great results/ great taste experience with the salt pictured, that one of my acquaintances produces - short message: This salt is addictive. The picture was used on their IG and FB, after I posted this to my private, back then, FB and IG Accounts - IIRC. This is no statement on drugs.

(https://up.picr.de/33106180oj.jpg)


(https://up.picr.de/33106317tk.jpg)


(https://up.picr.de/32928585md.jpg)


(https://up.picr.de/32928586pc.jpg)


The Shuns are great knives as are so many others all the way up to handmade/custom knives ... You can sink more $$$$ in one knife than a couple of Festool tools would cost. ...

And the truth is, that's plainly a personal decision and not a necessity. I would highly recommend to you to see what knives fit your hand well and you enjoy "working" with - and then probably buy a big, medium and small one + a bendy one. If it's the Shuns that's a great choice - as would be Wüsthof, Zwilling, Herder, Dick ... Also cool, especially their "bread knife" also referred to as "bread saw" is https://www.guede-solingen.de/de/ -> https://www.guede-solingen.de/en/knife-series/guede-bread-knife

I'm sure there are also interesting US manufacturers that offer a quality product.

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: Bob Marino on June 29, 2018, 07:02 AM
   

 I have the Wustoff Classic set for over 20 years and has served me well, though I should be a little better at sharpening. Well, last week my wife was using the 8" chef's knife to crack open a chicken - probably hacking the bones. Low and behold, when I went to clean the knife, I see that she also cracked some of the blade - beyond repair! Luckily I have a 10" Wustoff from about the same time ago and will use that in its place.
 I also have a Shun that I keep in it's own sheath and is off limits for use by anyone other than myself. Beautiful Shun, but they are fairly delicate.
 
Title: Re: What's Cooking
Post by: Cheese on June 29, 2018, 09:42 AM

1. This is a picture I took after having great results/ great taste experience with the salt pictured, that one of my acquaintances produces - short message: This salt is addictive.

2. You can sink more $$$$ in one knife than a couple of Festool tools would cost. ...

3. Also cool, especially their "bread knife" also referred to as "bread saw" is https://www.guede-solingen.de/de/ -> https://www.guede-solingen.de/en/knife-series/guede-bread-knife


1. Hey Oliver, curious what's so special about the salt? It looks like fleur de sel.

2. A number of years ago, I came across some custom 8" chef knives that ranged from $750 to $1200 AND you were placed on a wait list for over a year. That immediately made me think about Randall knives.  [eek]

3. I have a Wusthof tomato knife and also their bread knife. I've used them for years and they work well. However, since I started using the Shuns, I now use their long slicer for both bread & tomatoes. They're just incredibly sharp. [cool]
Title: Re: What's Cooking
Post by: Koamolly on June 29, 2018, 10:55 AM

1. This is a picture I took after having great results/ great taste experience with the salt pictured, that one of my acquaintances produces - short message: This salt is addictive.

2. You can sink more $$$$ in one knife than a couple of Festool tools would cost. ...

3. Also cool, especially their "bread knife" also referred to as "bread saw" is https://www.guede-solingen.de/de/ -> https://www.guede-solingen.de/en/knife-series/guede-bread-knife


1. Hey Oliver, curious what's so special about the salt? It looks like fleur de sel.

2. A number of years ago, I came across some custom 8" chef knives that ranged from $750 to $1200 AND you were placed on a wait list for over a year. That immediately made me think about Randall knives.  [eek]

3. I have a Wustof tomato knife and also their bread knife. I've used them for years and they work well. However, since I started using the Shuns, I now use their long slicer for both bread & tomatoes. They're just incredibly sharp. [cool]


Many years ago when I bought these knives there was a wait list of about a year.  Now I think it’s about six years for a Randall.  The carving set I’ve used quite a bit, but the dive knife I’ve never felt the need to take diving and I've been a commercial fisherman (reef fish)/diver for most my life.  Lots of cool stories about Randall made knives.

(https://photos.smugmug.com/Sashimi/i-rDQsqNF/0/6d05145c/M/D410C111-EFFC-430A-AB60-4AAD1CE841AF-M.jpg)

(https://photos.smugmug.com/Sashimi/i-Wg2fQTn/0/1df2fe46/M/64C903BC-5B11-4535-A5E7-C0E13273FE66-M.jpg)

I think what Olivier said about seeing how a knife feels in your hand is pretty important especially if you’re going to be using it a lot.  I have many Shuns but usually reach for a smaller wood handle cheap Japanese knife.  Mainly just having a really sharp knife of any kind really helps.  There are many sharpeners, stones, ceramic sticks, etc. available.  Not to drift further but Edge Pro is worth considering.

http://www.edgeproinc.com/

Impressive knives Olivier.  Enjoying everyone’s photos too.
Title: Re: What's Cooking
Post by: Joe Felchlin on June 29, 2018, 11:15 AM
You guys look like really great CHEFS. [smile] Wish I had your talent.
Fortunately, I married a gourmet chef.

We’ve had the complete set of -
Zwilling J.A. Henckels Pro Knives for 25+ years.
She like REALLY SHARP KNIVES.
I don’t even use my Tormek Sharpener to sharpen ‘em.
I keep ‘em “razor blade” sharp by hand.

Title: Re: What's Cooking
Post by: Bob Marino on June 29, 2018, 11:17 AM
You guys look like really great CHEFS. [smile]
Wish I had your talent.
Fortunately, I married a gourmet chef.

We’ve had the complete set of -
Zwilling J.A. Henckels Pro Knives for 25+ years.

She like REALLY SHARP KNIVES.
I don’t even use my Tormek Sharpener to sharpen ‘em.
I keep ‘em “razor blade” sharp by hand.

 What’s your technique for that?
Title: Re: What's Cooking
Post by: Joe Felchlin on June 29, 2018, 11:40 AM
Bob:
I use water stones -
Then increasingly finer sand paper grits (adhesive backed) on a flat granite stone block -
Finishing with a gentle leather stropping (accompanied with a small amount of honing compound.
I set it up like an assembly line on my work bench -
And do most of our knife set all at the same time.
Once the “production line” is set up (a few minutes) - The sharpening goes pretty fast.
And... Since I’m already “in business” -
It’s a great time to check/touch up my most used hand plane and chisel blades -
Which I normally sharpen on my Tormek sharpener.
On occasion, I leave things set up and tell friends coming over for dinner/BBQ -
To bring their kitchen knives. (No more than one or two couples)
Takes a few minutes - And “brings out the smiles”.  [wink]

Title: Re: What's Cooking
Post by: six-point socket II on June 29, 2018, 02:20 PM

1. This is a picture I took after having great results/ great taste experience with the salt pictured, that one of my acquaintances produces - short message: This salt is addictive.

2. You can sink more $$$$ in one knife than a couple of Festool tools would cost. ...

3. Also cool, especially their "bread knife" also referred to as "bread saw" is https://www.guede-solingen.de/de/ -> https://www.guede-solingen.de/en/knife-series/guede-bread-knife


1. Hey Oliver, curious what's so special about the salt? It looks like fleur de sel.

2. A number of years ago, I came across some custom 8" chef knives that ranged from $750 to $1200 AND you were placed on a wait list for over a year. That immediately made me think about Randall knives.  [eek]

3. I have a Wustof tomato knife and also their bread knife. I've used them for years and they work well. However, since I started using the Shuns, I now use their long slicer for both bread & tomatoes. They're just incredibly sharp. [cool]

Hi cheese,

It's fleur de sel, from Germany's Ostsee (Baltic Sea).

Kind regards,
Oliver

Title: Re: What's Cooking
Post by: six-point socket II on June 29, 2018, 02:33 PM

1. This is a picture I took after having great results/ great taste experience with the salt pictured, that one of my acquaintances produces - short message: This salt is addictive.

2. You can sink more $$$$ in one knife than a couple of Festool tools would cost. ...

3. Also cool, especially their "bread knife" also referred to as "bread saw" is https://www.guede-solingen.de/de/ -> https://www.guede-solingen.de/en/knife-series/guede-bread-knife


1. Hey Oliver, curious what's so special about the salt? It looks like fleur de sel.

2. A number of years ago, I came across some custom 8" chef knives that ranged from $750 to $1200 AND you were placed on a wait list for over a year. That immediately made me think about Randall knives.  [eek]

3. I have a Wustof tomato knife and also their bread knife. I've used them for years and they work well. However, since I started using the Shuns, I now use their long slicer for both bread & tomatoes. They're just incredibly sharp. [cool]


Many years ago when I bought these knives there was a wait list of about a year.  Now I think it’s about six years for a Randall.  The carving set I’ve used quite a bit, but the dive knife I’ve never felt the need to take diving and I've been a commercial fisherman (reef fish)/diver for most my life.  Lots of cool stories about Randall made knives.

(https://photos.smugmug.com/Sashimi/i-rDQsqNF/0/6d05145c/M/D410C111-EFFC-430A-AB60-4AAD1CE841AF-M.jpg)

(https://photos.smugmug.com/Sashimi/i-Wg2fQTn/0/1df2fe46/M/64C903BC-5B11-4535-A5E7-C0E13273FE66-M.jpg)

I think what Olivier said about seeing how a knife feels in your hand is pretty important especially if you’re going to be using it a lot.  I have many Shuns but usually reach for a smaller wood handle cheap Japanese knife.  Mainly just having a really sharp knife of any kind really helps.  There are many sharpeners, stones, ceramic sticks, etc. available.  Not to drift further but Edge Pro is worth considering.

http://www.edgeproinc.com/

Impressive knives Olivier.  Enjoying everyone’s photos too.

That carving set is impressive! Thanks for sharing!

A Randall knife is a must have in my opinion, here's my #25. :) That's getting used in the kitchen, too. :)

(https://up.picr.de/33112332hn.jpg)

(https://up.picr.de/33112334bq.jpg)

(https://up.picr.de/33112336ds.jpg)

(https://up.picr.de/33112341xu.jpg)

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: Cheese on June 29, 2018, 03:17 PM
Many years ago when I bought these knives there was a wait list of about a year.  Now I think it’s about six years for a Randall.  The carving set I’ve used quite a bit, but the dive knife I’ve never felt the need to take diving and I've been a commercial fisherman (reef fish)/diver for most my life.  Lots of cool stories about Randall made knives.

Seeing as we're sharing photos...here's one of a Model 8 Trout & Bird. I purchased it about 40 years ago and it was a 1 year wait at that time. Interestingly enough, Randall's are "time stamped" by the number of, thickness of and order of the fiber stock spacers on the hilt. So in this case, 5 spacers, 4 thin red & white and 1 thick gray/black in the order of  Red...White...Gray...White...Red, places this knife in the mid-seventies to mid-eighties era.

I do know that Oliver owns a Randall but I can't remember the model.  [huh]
[attachimg=1]
[attachimg=2]
[attachimg=3]
Title: Re: What's Cooking
Post by: six-point socket II on June 29, 2018, 03:23 PM
Beautiful, love that blade shape!

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: SRSemenza on June 29, 2018, 04:15 PM
From the smoker ----------------------------

       Sweet Italian sausage around a hot Italian sausage core, wrapped all the way around with a bacon weave. Smoked for however long then heat  turned up to finish.  It's about 4" - 5" in diameter. Sliced like a loaf of bread and put on your favorite roll with some BBQ sauce or what ever else you like. 

   [attachimg=1]


Seth
Title: Re: What's Cooking
Post by: GoingMyWay on June 29, 2018, 04:32 PM
Wow that kinda reminds me of turducken.  That looks great.  Everything is better with bacon! 
Title: Re: What's Cooking
Post by: six-point socket II on June 30, 2018, 03:09 AM
It's peanut-butter jelly... oh, no, it's BACON BOMB time!!!

That looks amazing Seth!

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: Bob Marino on June 30, 2018, 05:58 AM
From the smoker ----------------------------

       Sweet Italian sausage around a hot Italian sausage core, wrapped all the way around with a bacon weave. Smoked for however long then heat  turned up to finish.  It's about 4" - 5" in diameter. Sliced like a loaf of bread and put on your favorite roll with some BBQ sauce or what ever else you like. 

    (Attachment Link)

Seth

  Nice, Seth.
 
 I have never seen that before. Looks good and I'm sure tastes good. What type of wood did you use?
Title: Re: What's Cooking
Post by: SRSemenza on June 30, 2018, 02:11 PM
From the smoker ----------------------------

       Sweet Italian sausage around a hot Italian sausage core, wrapped all the way around with a bacon weave. Smoked for however long then heat  turned up to finish.  It's about 4" - 5" in diameter. Sliced like a loaf of bread and put on your favorite roll with some BBQ sauce or what ever else you like. 

    (Attachment Link)

Seth

  Nice, Seth.
 
 I have never seen that before. Looks good and I'm sure tastes good. What type of wood did you use?

   Traeger pellet smoker / grill. Probably used hickory, but could have been oak or maple. I don't notice a big difference between the types on this smoker. With the exception of mesquite or alder, neither of which I liked as much. The mesquite seemed to impart a bitterness. The alder did not burn as hot when I wanted the heat turned to max. So it wasn't as good for cooking.

Seth
Title: Re: What's Cooking
Post by: Peter Halle on June 30, 2018, 05:53 PM
Well tonight, lemon jalapeño marinated mussels for my wife and spicy shrimp fritters with Bahama style dipping sauce for me.

Peter
Title: Re: What's Cooking
Post by: GoingMyWay on June 30, 2018, 06:03 PM
Did you get the lemon jalapeno marinated mussels recipe from Food Wishes?  I saw notification for that video yesterday, but I didn't watch it as it didn't sound that interesting/appealing to me.
Title: Re: What's Cooking
Post by: Peter Halle on June 30, 2018, 06:33 PM
Did you get the lemon jalapeno marinated mussels recipe from Food Wishes?  I saw notification for that video yesterday, but I didn't watch it as it didn't sound that interesting/appealing to me.

Bingo!  I love his videos and delivery.  I also applaud him for his internet savvy.

Try his Mexican Shrimp Cocktail recipe.

Peter
Title: Re: What's Cooking
Post by: GoingMyWay on June 30, 2018, 09:12 PM
Chef John from Food Wishes is awesome!

I just checked out his Mexican Shrimp Cocktail recipe.  It sure sounds like what I had heard my grandpa ate when he was in Acapulco, Mexico.  I think my grandma said he ate something like 20 of those.  I wish my grandparents were still around so I could ask them if this was the same or similar dish.

Tonight we also made a recipe from Chef John, his Chicken and Rice.  We modified his recipe slightly, but here is what we came up with:

[attachimg=1]

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[attachimg=9]


Title: Re: What's Cooking
Post by: GoingMyWay on July 01, 2018, 10:53 AM
Scrapple, eggs, and toast for breakfast.

[attachimg=1]

[attachimg=2]

Title: Re: What's Cooking
Post by: Cheese on July 01, 2018, 11:41 AM
Well tonight, lemon jalapeño marinated mussels for my wife and spicy shrimp fritters with Bahama style dipping sauce for me.

I'm curious Peter how the mussels turned out?
Title: Re: What's Cooking
Post by: six-point socket II on July 01, 2018, 11:50 AM
Hi!

Yesterday, BBQ. Spareribs, Steak and Pork neck.

Selfmade cucumber salad, red sauce, herb butter ...

(https://up.picr.de/33128889ih.jpg)

(https://up.picr.de/33128890jm.jpg)

(https://up.picr.de/33128891ky.jpg)

Today, at least until we have dinner. Home baked strawberry cake. (Biscuit, vanilla pudding, strawberries and topped with melted currant jam and cream ...)

(https://up.picr.de/33128892iw.jpg)

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: Peter Halle on July 01, 2018, 12:46 PM
Well tonight, lemon jalapeño marinated mussels for my wife and spicy shrimp fritters with Bahama style dipping sauce for me.

I'm curious Peter how the mussels turned out?

@Cheese , I try to be honest here so:  My wife love them but then she loves all things related to mussels.  Mission accomplished.  Me, well, I spit mine out in the trashcan.  Not for me.  Kinda thought so in advance.  But then I love cooking but hate eating anyway.

Peter
Title: Re: What's Cooking
Post by: Wooden Skye on July 01, 2018, 01:00 PM
Seth you should call that creation the Heart Attack Inducer.  I would still try a slice.
Title: Re: What's Cooking
Post by: Cheese on July 01, 2018, 05:36 PM
@Cheese , I try to be honest here so:  My wife love them but then she loves all things related to mussels.  Mission accomplished.  Me, well, I spit mine out in the trashcan.  Not for me.  Kinda thought so in advance.  But then I love cooking but hate eating anyway.

That’s funny...I think mussels are the same as fresh raw oysters, people either love 💕 them or hate them. I love 💕 them both.  [smile]  One of my favorites is a fresh oyster martini 🍸... delicious. Two of them are even more delicious.  [tongue]

At any rate, I’d never heard of Chef John before so it was interesting going to his blog and checking out some recipes. The jalapeño mussels recipe jumped out at me so I opened up Paprika, loaded the mussels URL, hit copy & then save and the recipe is now part of my cookbook. Couldn’t be easier.
Title: Re: What's Cooking
Post by: Peter Halle on July 01, 2018, 06:41 PM
@Cheese , if you have an hour to kill there is an interview video with him on YouTube that I think is interesting because it explains some things about him (like why you won't see him in a recipe video) and why he doesn't list the recipe in his videos.  Refreshing in my mind because he doesn't have the Food Network "I am a chef" aura.  Check it out.

The best way to search for recipes is on his blog site. 

If you like pizza - search for Wolgang Puck Pizza dough!  His San Fransico bagels are great!  With 1400+ videos on his site there is much to surf thru but all his videos are short.

Happy surfing!

Peter
Title: Re: What's Cooking
Post by: Cheese on July 01, 2018, 06:53 PM
Thanks 🙏 Peter... I will check it out. I rather liked the sense of humor he displayed during the jalapeño mussels video.  [smile]  That took me by surprise.

Like pizza...who doesn’t like pizza? That’s one thing I’m still trying to work the kinks out of. Between the dough, the toppings, the cheeses, the sauce, the chew of the crust...way too many variables for me. I actually like cold pizza BEST at times.  [cool]
Title: Re: What's Cooking
Post by: Koamolly on July 01, 2018, 08:45 PM
Wines?  Not sure if this is drifting too much.  Two of my favorites, Orin Swift/Dave Phinney's Mannequin (white) and Machete (red).  Cool wine maker.

https://www.palatexposure.com/people/inside-the-mind-of-dave-phinney/

http://www.orinswift.com/Information

(https://photos.smugmug.com/Sashimi/i-ThXvXrg/0/f72c1820/M/02AE156C-779C-4F86-B378-13B52AC945A2-M.jpg)

I had built a gate for free for someone to return a favor he had done for a friend of mine.  Every time I saw him he would give me one or two bottles of Machete until I had to refuse them... sort of.  I ended up with quite a few bottles.

Cheers!







Title: Re: What's Cooking
Post by: GoingMyWay on July 02, 2018, 10:31 AM
Last night my wife made 100 egg rolls.  We fried them all in our deep fryer and as we always do, we froze the bulk of them to eat in the future.  We also made kind of a cross between asian congee and greek avgolemono soup served with chicken hearts that had been fried in butter.

[attachimg=1]

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[attachimg=9]
Title: Re: What's Cooking
Post by: tjbnwi on July 02, 2018, 08:43 PM
I enjoy both cooking and baking. Haven't run into a dish I can't cook well after a try or two.

Someone mentioned Beef Bourguignon, my favorite variation is Ox tail Bourguignon.

A few things created over the years.

Tom
Title: Re: What's Cooking
Post by: Wooden Skye on July 02, 2018, 09:00 PM
Tom that German Chocolate Cake has my craving meter running pretty high.  Thanks a lot!
Title: Re: What's Cooking
Post by: tjbnwi on July 02, 2018, 09:58 PM
Tom that German Chocolate Cake has my craving meter running pretty high.  Thanks a lot!

I have been told by many it is the best they have ever had, that includes the ones my mother would make. The trick today is to make your own whole buttermilk, the lower fat buttermilk’s just don’t work.

My carrot and pound cakes are second to none, took me years to get the chemistry just right.

Chocolate chip cookies are another of my very special concoctions.

I need to find time to do some baking.

Tom
Title: Re: What's Cooking
Post by: Bob Marino on July 02, 2018, 10:17 PM
  Fantastic food here - "common"  food made well as well as fairly exotic. Makes me want to be a little more adventurous in the kitchen and on the grill. But the other day - after a rain, my LED Control Unit - da brains of my grill/smoker needs to be replaced. Glad I have a good gas Weber on hand.
Title: Re: What's Cooking
Post by: deepcreek on July 02, 2018, 10:31 PM
But the other day - after a rain, my LED Control Unit - da brains of my grill/smoker needs to be replaced.

Your new one???  That sucks!
Title: Re: What's Cooking
Post by: Bob Marino on July 02, 2018, 10:40 PM
But the other day - after a rain, my LED Control Unit - da brains of my grill/smoker needs to be replaced.

Your new one???  That sucks!

Yes and sure does Joe! But things happen and I'm sure they will send out a new Control panel. There Customer Service is very responsive.
Title: Re: What's Cooking
Post by: mike_aa on July 03, 2018, 10:38 AM
Tom that German Chocolate Cake has my craving meter running pretty high.  Thanks a lot!

I have been told by many it is the best they have ever had, that includes the ones my mother would make. The trick today is to make your own whole buttermilk, the lower fat buttermilk’s just don’t work.

My carrot and pound cakes are second to none, took me years to get the chemistry just right.

Chocolate chip cookies are another of my very special concoctions.

I need to find time to do some baking.

Tom

@tjbnwi

How do you stay so thin?  I think I added a pound or two just looking at the pictures!  [eek]

Mike A.

Title: Re: What's Cooking
Post by: tjbnwi on July 03, 2018, 12:34 PM
Tom that German Chocolate Cake has my craving meter running pretty high.  Thanks a lot!

I have been told by many it is the best they have ever had, that includes the ones my mother would make. The trick today is to make your own whole buttermilk, the lower fat buttermilk’s just don’t work.

My carrot and pound cakes are second to none, took me years to get the chemistry just right.

Chocolate chip cookies are another of my very special concoctions.

I need to find time to do some baking.

Tom

@tjbnwi

How do you stay so thin?  I think I added a pound or two just looking at the pictures!  [eek]

Mike A.

Our insurance company lists me as obese.

I do need to lose about 15 pounds. 

Tom
Title: Re: What's Cooking
Post by: six-point socket II on July 03, 2018, 12:53 PM
Hi,

Sunday's dinner.

Tomatos filled with meatballs, baked in the oven. Sprinkled with butter and breadcrumbs/panko before it's placed in the oven. Some french fries and left over red-sauce from Saturday.

(https://up.picr.de/33145927mz.jpg)

Kind regards,
Oliver

Title: Re: What's Cooking
Post by: GoingMyWay on July 03, 2018, 12:57 PM
Those fries look amazing!  I was eyeing the fries in your earlier post also.  Are those homemade fries or store bought?  Do you deep fry or bake them?
Title: Re: What's Cooking
Post by: six-point socket II on July 03, 2018, 01:07 PM
Hi,

those fries are a store bought, a frozen, convenience product. I deep fry them, as I have a built in deep fryer in my kitchen. ( https://www.neff-home.com/de/produktliste/N34K30N0 )

I/we used to make our own fries from time to time - like my Mom taught me - but it has gotten ridiculously hard to get "the right" potatoes ... And more often than not it turned out "not so well" because of that.

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: GoingMyWay on July 03, 2018, 01:12 PM
Hi Oliver,

Wow I'm jealous!  A built in deep fryer!!  Is it hard to change/clean the oil?

I have this little countertop model: https://www.t-falusa.com/Cooking-appliances/Fryers/Ultimate-EZ-Clean-Fryer/p/7211001726.  I bought it because it makes cleaning and storing the oil much less of a burden.
Title: Re: What's Cooking
Post by: six-point socket II on July 03, 2018, 01:17 PM
Hi,

I use a fat that hardens when cold, so whenever I want to change it I simply let it cool down a bit after use, put a pot with plastic bag inside under the drain (it's inside the corresponding cabinet) and open the valve ... :)

If I used oil it would be even easier as I could drain it cold - but it's more hassle to dispose it. (I let the fat harden in the bag and it goes simply into trash, totally legal/OK here)

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: Cheese on July 03, 2018, 01:28 PM
Last evenings dinner:
Marinated Flank Steak Sandwiches with Pepper Butter and Lime-Cilantro corn.

[attachimg=1]
Title: Re: What's Cooking
Post by: six-point socket II on July 03, 2018, 02:09 PM
*yum* :)

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: aloysius on July 04, 2018, 07:38 AM
Hi,

I/we used to make our own fries from time to time - like my Mom taught me - but it has gotten ridiculously hard to get "the right" potatoes ... And more often than not it turned out "not so well" because of that.

Kind regards,
Oliver


Idaho Russett, Russett Burbank or just Russett (different names for the same variety) are statistically the world's favourite - & probably North America's only - commercially available chipping potato these days. It's the Big Mac Donald's deep frying standard specification varietal.

I prefer older, more localised varieties myself, such as Tasman, Kennebecs or even on occasion Brownells.  Nobody else will have heard of any of these as they're local Antipodean varietals developed over a century ago, & will have fallen from favour for commercial or some other esoteric economic reason.  Nevertheless, they're still popular with fellow Tasmanian cognoscenti.  We love our heritage spuds & onions down under:  bugger your globalised standard varieties.
Title: Re: What's Cooking
Post by: SRSemenza on July 04, 2018, 11:02 AM
Hi,

I/we used to make our own fries from time to time - like my Mom taught me - but it has gotten ridiculously hard to get "the right" potatoes ... And more often than not it turned out "not so well" because of that.

Kind regards,
Oliver


Idaho Russett, Russett Burbank or just Russett (different names for the same variety) are statistically the world's favourite - & probably North America's only - commercially available chipping potato these days. It's the Big Mac Donald's deep frying standard specification varietal.

I prefer older, more localised varieties myself, such as Tasman, Kennebecs or even on occasion Brownells.  Nobody else will have heard of any of these as they're local Antipodean varietals developed over a century ago, & will have fallen from favour for commercial or some other esoteric economic reason.  Nevertheless, they're still popular with fellow Tasmanian cognoscenti.  We love our heritage spuds & onions down under:  bugger your globalised standard varieties.

We have Kennebecs in my area of NYS. Brownell sounds familiar too , but not sure.

When making my own fries one of the primary tricks is to fry twice. Blanch fry then drain, then fry again. A couple other things ........................... dry them with a towel after cutting, shake in a bag with a little corn starch, then fry.  See Cook's Illustrated / Country for a detailed method.

I think it is odd ( in the USA at least) that there are restaurants touted for having the most incredible fries ever because they are cut fresh in house , etc. I always avoid the fries in those places because I have rarely had any that were any good. They tend to cut them and put them in the fryer. You get big, thick, soft,  floppy, non-crisp  "fries".  Yuk.

Seth
Title: Re: What's Cooking
Post by: aloysius on July 05, 2018, 12:00 AM
There's apparently a secret to great chips:
Traditional dripping as opposed to rapeseed oils or other plant-based alternatives.
Parboiling for 3 minutes, quick draining & drying by rolling in a towel.
Immediate snap-freezing.
Immersion (carefully) of frozen chips in preheated dripping.
A light golden-coloured fry rather than a dark browning.
Little or no (natural, not chemically "flavoured") salt to taste.
Serve hot immediately, uncovered allowing steam to escape.

Health practitioners & dieticians would have paroxysms of angst about using animal fats.  Quite rightly so, I'm sure.  But if they're regarded as an occasional treat as opposed to a staple any subsequent harm is minimised.  To put it another way:  which tastes better?  Butter or Margarine?  I rest my case.
Title: Re: What's Cooking
Post by: GoingMyWay on July 05, 2018, 08:57 AM
4th of July Dinner was grilled wings, brats, hot dogs, and burgers.

[attachimg=1]

[attachimg=2]

[attachimg=3]

[attachimg=4]

[attachimg=5]
Title: Re: What's Cooking
Post by: Cheese on July 05, 2018, 12:15 PM
4th of July Dinner was grilled wings, brats, hot dogs, and burgers.


Food looks nummy... [smile] Maybe I'll make some burgers tonight.  [big grin]

For the 4th I made Hoisin Shrimp with Bok Choy, Shiitakes and Peppers in a sheet pan. Easy to prepare and everyone just helps themselves. Goes good with an ice cold beer.
Title: Re: What's Cooking
Post by: Don T on July 05, 2018, 10:49 PM
Hello all

I don’t want to change the direction of this thread but if I may I’d like to ask a question about
knives.  We have a full set of Cutco knives for every day use, but I would like to acquire a few nice knives for my downstairs kitchen that I’m now using as my kitchen for grilling and making pizza dough.   

Knives are a bit of a mystery to me.  Stainless, carbon steel or whatever ever else they’re using to make knives.  Do you need to spend a lot of money or can it be a reasonable purchase.  Seriously I visited a high end kitchen store the other day and I had no idea of what to buy steel wise.  I knew I wanted a chef’s knife and a boning knife but I didn’t know what to buy.  They had so many knives it was confusing

What brought this to mind was the comment about the knife Cheese used in the photo

Thanks all
What do you think of your Cutco knives?  I was just in Costco and they had a 21 piece set for 1149. I was impressed with the demo.
Title: Re: What's Cooking
Post by: Koamolly on July 05, 2018, 11:42 PM
Hello all

I don’t want to change the direction of this thread but if I may I’d like to ask a question about
knives.  We have a full set of Cutco knives for every day use, but I would like to acquire a few nice knives for my downstairs kitchen that I’m now using as my kitchen for grilling and making pizza dough.   

Knives are a bit of a mystery to me.  Stainless, carbon steel or whatever ever else they’re using to make knives.  Do you need to spend a lot of money or can it be a reasonable purchase.  Seriously I visited a high end kitchen store the other day and I had no idea of what to buy steel wise.  I knew I wanted a chef’s knife and a boning knife but I didn’t know what to buy.  They had so many knives it was confusing

What brought this to mind was the comment about the knife Cheese used in the photo

Thanks all
What do you think of your Cutco knives?  I was just in Costco and they had a 21 piece set for 1149. I was impressed with the demo.

There are way better knives for far less money.  Stay away.  But if the demo seduced you... Costco has a great return policy.  Seriously, for $1150 you can get some really nice kitchen knives... and probably another Festool sander or something.  I have a few Cutco knives.

https://cheftalk.com/threads/cutco-knives.11067/
Title: Re: What's Cooking
Post by: tjbnwi on July 06, 2018, 12:02 AM
Give these a try. I’m really impressed with mine. Mine have tak handles.

https://www.crateandbarrel.com/shop-by-brand/schmidt-brothers/1

Tom
Title: Re: What's Cooking
Post by: Don T on July 06, 2018, 01:18 AM
Hello all

I don’t want to change the direction of this thread but if I may I’d like to ask a question about
knives.  We have a full set of Cutco knives for every day use, but I would like to acquire a few nice knives for my downstairs kitchen that I’m now using as my kitchen for grilling and making pizza dough.   

Knives are a bit of a mystery to me.  Stainless, carbon steel or whatever ever else they’re using to make knives.  Do you need to spend a lot of money or can it be a reasonable purchase.  Seriously I visited a high end kitchen store the other day and I had no idea of what to buy steel wise.  I knew I wanted a chef’s knife and a boning knife but I didn’t know what to buy.  They had so many knives it was confusing

What brought this to mind was the comment about the knife Cheese used in the photo

Thanks all
What do you think of your Cutco knives?  I was just in Costco and they had a 21 piece set for 1149. I was impressed with the demo.

There are way better knives for far less money.  Stay away.  But if the demo seduced you... Costco has a great return policy.  Seriously, for $1150 you can get some really nice kitchen knives... and probably another Festool sander or something.  I have a few Cutco knives.

https://cheftalk.com/threads/cutco-knives.11067/
Thanks for the reply. I did some research and they get horrible reviews. So I will continue to look for a nice set of kitchen knives.
Title: Re: What's Cooking
Post by: GoingMyWay on July 06, 2018, 08:33 AM
I "worked" for Cutco for all of a day or two during the summer of 2000.  I was the very last person to be interviewed.  I was nervous because some of the other people sitting with me were declined, while others were hired.  I didn't know how it was going to go for me.  Sure enough I passed the interview and was able to purchase the "salesman" set that would be required to give the in home demos.  At the time I was a big fan of QVC and infomercial style selling so I LOVED the sales pitch that we were taught to give the in home demos.  I still remember some of it to this day.  I never actually gave a paid in home presentation - only showed my grandparents the sales pitch.  I just kept the set and that was my time with Cutco.

The only 2 items from the  salesman set  that I really liked from Cutco were the Spatula/Spreader and the Shears (Model 77).  The Shears were actually used in the demo to cut a penny into a "corkscrew."  They were that strong.  They also separate completely for easy cleaning.  We mostly wash ours in the dishwasher with no ill effects.    I still have the same Shears from 18 years ago and 2 years ago I picked up 2 more pairs Cutco Shears from Amazon.  They are very pricey at $100+ but I consider them worth every penny.  I believe I saw Costco selling a pair of the Shears along with a bread knife as a set for $100 something.  It didn't look like they were just selling the Shears alone.  I gave one of the pairs to my in-laws and kept the other pair for us.  They really are the best in my opinion. 
Title: Re: What's Cooking
Post by: aloysius on July 06, 2018, 09:46 PM
Sets of tools (knives, chisels, pots & pans etc.) generally tend to be a mixed blessing.  Cheaper unit pricing from multiple purchases are defrayed by intrinsic redundancy.

If you're lucky, maybe HALF of your set will be useful, rapidly becoming favourites.  The other half will languish relatively or in a worse case scenario entirely unused in their ludicrously commodious designer display.  Worse, the useless items on permanent display serve as a permanent reminder of your profligacy, wastefulness & ill-considered impulsiveness.

Knives tend to be an intensely personal tool. What works for one might just as justifiably be considered rubbish by another.  Just as nobody could ever advise me what type of person to choose as a life-partner, I could never trust another's advise with cutlery.  I can't even trust myself!

Here's a case in point.  Seduced by multiple glowing reviews, provocative marketing & a century or more of heritage, I chose what I considered to be a triumph of design from the supposed creators & makers of what must be the world's most expensive serrated bread knife:

https://www.guede-messerstore24.de/guede-brotmesser-balbach-da7431-32/a-527/

Whilst this is well & truly "out of my league", I should've heeded the red flags that were beginning to appear.  Euro 4600 (about AU $7500) for what is to all intents & purposes a "disposable" & otherwise pretty ordinary general purpose bread & other soft produce slicer.  Any purchaser, sufficiently foolish but with eyes wide open deserves to be ripped off.   Such was my reaction to such blatantly exorbitant, ludicrous extravagance.

Yet here was another fine example of the Solingen cutler's art, resplendent in all its glory:

https://www.guede-messerstore24.de/kochmesser-the-knife-damast-guede/a-7926/

Those curves!  The gorgeous damascene patinated interplay of light, dark & reflectivity.  That subtly curvaceous midriff swelling almost begging for a lustful grasp from fevered, sweaty palms!  A mere snip at less than half the price of the "original" Brotmesser.  Yet another red flag, however.  Any knifemaker sufficiently arrogant to name their product "THE Knife", (die Messer) should immediately arouse suspicion.  But there were glowing reviews, extolling the virtues of it's "radical" redesign of this rather basic tool (a chef's knife).  From no less than a "master-chef"  (whatever the eff that's supposed to be!).  More convincing than a "master builder" or "master plumber" perhaps, but in reality I suspect s/he to be closer akin, if you can forgive the double-entendre, to a "master-baiter".

In a masterful stroke of marketing, there was yet another "poor man's" version.  A snip at a mere fraction of the original's price, yet offering most if not all of that seductive form-
factor, including a "free" leather sheath:

https://www.guede-messerstore24.de/kochmesser-the-knife-guede-olive-lederscheide/a-8447/

The clincher was a retailer's half-price offer (a "gentlemen's outfitter" high-end clothing & "accessories" retailer) no less.  This should've been the third & final red flag that sent me running for the hills screaming noooooo, bank balance intact.  In my ignorance, impulsiveness & stupidity I nevertheless forked out what was for me an insanely extravagant AU $250 including postage for this veritable panacea for all my woes that would not only reinforce, rejuvenate & reinvigorate my domestic culinary skills, but perhaps, as the TV advertorials are frequently wont to claim, actually "change my life".

The reality, as always, is more prosaic.  "The Knife" is pretty useless.  It's way too heavy (all that steel, of course).  Should've forseen that one.  Worse, the weight is carried way too far forward, making for a ludicrously disproportionate front-heavy "balance" that requires a tiring death-grip to counterpoint.  The handle is tiny, made from a poorly selected, knotty piece of rubbish firewood-grade olivewood.

It has one of the "laziest" grinds I've ever experienced!  Way too convex, thick & wedge-sectioned, meaning that cutting all but the softest vegs are a chore, & in the hardest (pumpkin & the like) nigh on impossible to force such a pronounced wedge through resilient hard flesh.  The bearded heel of the blade, just as in a medieval axe, supposedly "lightens" the back end, but it simultaneously places one's fingers in harm's way, effectively rendering the back 1/3 of the blade unusable!  Plus it's also impossible to use a sharpening "steel".

After several hours (I do mean several) attempting a hollow grind on the blade, I at least have a semblance of workable form for the front 2/3 of the cutting edge and bolstering.  But the pronounced weight-forward bias & small handle section are rather insurmountable issues that will permanently & irremediably refrain from lifting this abortion from the realm of uselessness.

What a waste!  What a disappointment.  What an unbelievably poor design emanating from such a renowned toolmaker.  What was I thinking?  What an idiot!  Maybe it's going to be useful for no other reason than as a permanent reminder of just how easily a fool & his or her hard-earned readies can be separated by canny but deceptive marketing.

In some ways it's reminiscent of my reaction to some of the worst product from yet another well renowned but unnamed Teutonic toolmaker.  Caveat emptor, one & all.  All that glisters etc. etc.

I can hear the sly sniggers, chortles, snickers & guffaws of schadenfreude from afar!  OK.  I admit it:  I'm the tool!
Title: Re: What's Cooking
Post by: six-point socket II on July 07, 2018, 03:36 AM
While shopping on Thursday I came across a really nice 1.6 kg piece of mock tender - and with all the talk about Bœuf bourguignon ... I simply had to make some ... This is going to be deep-freezed now for some "colder" days ...

(https://up.picr.de/33171371fs.jpg)

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: GoingMyWay on July 09, 2018, 09:54 AM
Last Thursday we made poutine.

[attachimg=1]

Last night we made Jacques Pépin's Chicken Jardinière.

[attachimg=2]

[attachimg=3]

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[attachimg=5]
Title: Re: What's Cooking
Post by: six-point socket II on July 12, 2018, 06:07 PM
From a couple of days ago.

Beef roulade (filled with bacon, onion, dill pickle, mustard (...) (self made) and farfalle pasta (store bought).

(https://up.picr.de/33220677hz.jpg)

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: six-point socket II on July 14, 2018, 03:58 PM
Hi!

Yesterday we had a spontaneous BBQ with our Lawyer and his family - I forgot to take pictures.

Today, we had another BBQ on our own - I didn't forget to take pictures.

(https://up.picr.de/33234987dj.jpg)

(https://up.picr.de/33234988lv.jpg)

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: GoingMyWay on July 15, 2018, 05:00 PM
Last night's dinner was steak, asparagus, boiled potatoes, and salad.

[attachimg=1]
Title: Re: What's Cooking
Post by: Peter Halle on July 15, 2018, 05:45 PM
Last night's dinner was steak, asparagus, boiled potatoes, and salad.

(Attachment Link)

How did you cook your steak?
Title: Re: What's Cooking
Post by: GoingMyWay on July 15, 2018, 05:56 PM
We buy the large sub primal cuts of strip steak from Costco and then cut them up into regular steak thicknesses.  We season them with salt and pepper (sometimes garlic powder) and then vacuum seal the steaks before freezing.  Then I cook them straight out of the freezer sous vide at 124 degrees for 1 1/2 to 2 hours.  These particular steaks have been in the freezer since January 21, 2018.  My favorite way to finish a sous vide steak is to sear it in a rip roaring pan with avocado oil.  Normally I use a cast iron pan on a Iwatani butane burner outside (keeps the house from getting smokey).  Yesterday I used our All-Clad skillet as it's big enough to sear both steaks at the same time - about 1 1/2 or 2 minutes per side.

[attachimg=1]

[attachimg=2]

[attachimg=3]

I also have a Searzall, propane torch, and MAPP gas torch, but skillet searing is my favorite way to finish.  I really don't know what all the hype is about the Searzall.  It's waaaay too slow for me.
Title: Re: What's Cooking
Post by: Cheese on July 15, 2018, 06:22 PM
Hey Oliver, is that a red pepper or a tomato dipping sauce next to the bread?
Title: Re: What's Cooking
Post by: Peter Halle on July 15, 2018, 06:41 PM
@GoingMyWay , I was guessing sous vide.  I too am one of those who does "it".

I too have the torch, the Searzall, and probably the same portable burner as you.  I also prefer cast iron on the burner.  I found that Wegmans carries duck fat and holy cow!

Haven't tried avocado oil but have played with coconut oil which is close I believe.

Hey,  one day we will meet up at a Festool event and then there will be a cook off between all those who have posted here.

THAT would be fun.

Peter
Title: Re: What's Cooking
Post by: six-point socket II on July 15, 2018, 06:42 PM
Hey @Cheese that‘s a tomato dip, family recipe :)

I should have an english translation of that recipe somewhere, if you want I dig it out and post it. :)

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: GoingMyWay on July 15, 2018, 06:53 PM
@GoingMyWay , I was guessing sous vide.  I too am one of those who does "it".

I too have the torch, the Searzall, and probably the same portable burner as you.  I also prefer cast iron on the burner.  I found that Wegmans carries duck fat and holy cow!

Haven't tried avocado oil but have played with coconut oil which is close I believe.

Hey,  one day we will meet up at a Festool event and then there will be a cook off between all those who have posted here.

THAT would be fun.

Peter

Yep, I noticed you mentioned that you have a sous vide circulator in another post.  I have the Anova Precision Cooker and love it.  I know someone who waited a very long time for a Joule that ended up dying and needing to be replaced under warranty.

Frying in duck fast would be delish I think.  I know a lot of higher end places fry their fries in duck fat.  Last time I made sous vide duck breasts we had a lot of fat leftover.  I saved it for a bit, but didn't have an immediate need for it so I tossed it.

I just picked up a new big bottle of avocado oil at Costco since I noticed they were selling it.  I had tried using virgin unrefined coconut oil and it imparted a slightly coconutty flavor to the steak.  I can't remember now if I was actually supposed to use the refined coconut oil or not, nevertheless the flavor was very subtle and hard to immediately notice/detect.

A cook off would be fun - I think that's something I might have a shot at.  If it were a woodworking competition I'd be dead in the water.
Title: Re: What's Cooking
Post by: GoingMyWay on July 16, 2018, 08:41 AM
Last night my wife made thai green curry chicken (left bowl) and northern thai pork belly curry (right bowl) with stir fried chayote.

[attachimg=1]
Title: Re: What's Cooking
Post by: Cheese on July 16, 2018, 09:46 AM
Hey @Cheese that‘s a tomato dip, family recipe :)

I should have an english translation of that recipe somewhere, if you want I dig it out and post it. :)

Kind regards,
Oliver

That'd be great Oliver,  [not worthy]  It looks delicious. It will become recipe #620 in Paprika.  [cool]
Title: Re: What's Cooking
Post by: GoingMyWay on July 17, 2018, 09:01 AM
Last night I made Braised Octopus with Spaghetti.

[attachimg=1]

[attachimg=2]

Title: Re: What's Cooking
Post by: six-point socket II on July 17, 2018, 09:20 AM
Hey @Cheese that‘s a tomato dip, family recipe :)

I should have an english translation of that recipe somewhere, if you want I dig it out and post it. :)

Kind regards,
Oliver

That'd be great Oliver,  [not worthy]  It looks delicious. It will become recipe #620 in Paprika.  [cool]

Pretty simple, but it really does taste great:

Ingredients for 4-6 servings

6 tbsp Tomato ketchup
4 tbsp Oil (I recommend not to use a native olive oil)
2 tsp Mustard
1 Garlic clove (pressed)
1 Shallot (diced or minced)
Salt, Pepper, Paprika (sweet and hot)
Parsley

Preparation

Stir ketchup, oil, mustard well. Add the garlic clove (pressed) and shallot (diced/minced). Last add salt, pepper, parika - stir well once again. Then add the parsley and stir gently.

--

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: six-point socket II on July 17, 2018, 02:32 PM
Today's lasagna :)

(https://up.picr.de/33262291gf.jpg)

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: Cheese on July 18, 2018, 11:54 AM

Pretty simple, but it really does taste great:


Thanks Oliver...it's now part of Paprika. [big grin]               [cool]   Oliver's Tomato Dip   [cool]

[attachimg=1]
Title: Re: What's Cooking
Post by: six-point socket II on July 18, 2018, 12:11 PM
So cool! :) Thanks!  [big grin] [big grin] [big grin]

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: GoingMyWay on July 20, 2018, 10:59 AM
Last night's dinner was pan seared sockeye salmon with wild rice, sauteed shanghai bok choy, and crab and asparagus soup.

[attachimg=1]

[attachimg=2]
Title: Re: What's Cooking
Post by: GoingMyWay on July 22, 2018, 12:11 PM
Last night's dinner was Kimchi Jigae (Korean kimchi stew)

[attachimg=1]
Dashi Stock

[attachimg=2]
Seared Pork Belly

[attachimg=3]
Tofu, Kimchi, Green Onions
[attachimg=4]

[attachimg=5]

[attachimg=6]

[attachimg=7]

[attachimg=8]
Title: Re: What's Cooking
Post by: six-point socket II on July 22, 2018, 04:37 PM
Hi!

Two really nice Irish Entrecôtes were ready to be put over the coal ...

While waiting for the coal to get ready, we had homemade Tomato soup.

(https://up.picr.de/33308311er.jpg)

And then the fun started!

(https://up.picr.de/33308315ce.jpg)

Irish Entrecôte with homegrown beans from our raised bed.

(https://up.picr.de/33308316he.jpg)

(Here: http://festoolownersgroup.com/home-improvement-other-projects/'quick-and-dirty'-basement-door-repair/msg552270/#msg552270 are some more pictures, I didn't want to put the Klein Tools content in here ...)

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: Peter Halle on July 22, 2018, 04:44 PM
What is cooking?  Nothing.  But made jalapeño jelly and also cantaloupe cayenne sorbet.

Does that count?

Peter
Title: Re: What's Cooking
Post by: GoingMyWay on July 22, 2018, 04:46 PM
Of course that counts!
Title: Re: What's Cooking
Post by: GoingMyWay on July 26, 2018, 02:51 PM
Dinner 2 nights ago was bone-in chicken breasts, baked potato, with a spicy green sauce.  All the recipes came from America's Test Kitchen: https://youtu.be/pBe6xEPi42k.  I also made a daikon radish salad that's in the bowl.

[attachimg=1]
Title: Re: What's Cooking
Post by: GoingMyWay on July 28, 2018, 10:27 PM
Tonight's dinner was cajun seafood boil in the pressure cooker:  corn, potatoes, andouille sausage, snow crab, head-on shrimp.

[attachimg=1]

[attachimg=2]

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Title: Re: What's Cooking
Post by: Cheese on July 28, 2018, 10:41 PM
Tonight's dinner was cajun seafood boil in the pressure cooker:  corn, potatoes, andouille sausage, snow crab, head-on shrimp.
(Attachment Link)

Now that looks delicious...the difficult thing about photographing food is getting the colors correct and that all depends upon the color  temperature of the lighting. If the temperature starts to go warm, then the food tends to look yellow and spoiled or just plain tired.

Nice shot... [thumbs up]
Title: Re: What's Cooking
Post by: GoingMyWay on July 28, 2018, 11:02 PM
Thanks!  I don't usually spend any time at all composing shots or worrying about the colors.  A lot of the pictures that I take end up being too blurry to use. I have taken a couple of shots with the "food" camera mode on my Samsung S9, but the colors look really off on the computer (the colors look really good on the phone however).
Title: Re: What's Cooking
Post by: Cheese on July 29, 2018, 12:06 AM
I have taken a couple of shots with the "food" camera mode on my Samsung S9, but the colors look really off on the computer (the colors look really good on the phone however).

I've found that when taking photos of food, that light in the 3500-4200K range represents a reasonable representation of the food quite well. The colors are more true and the food looks much more palatable. [big grin]
Title: Re: What's Cooking
Post by: GoingMyWay on July 29, 2018, 08:53 AM
Is there a way to measure the light color range?  I somewhat recently replaced the ceiling lights in the kitchen with 2700k LED bulbs.  I thought that was supposed to be better than the "white" lights - I guess which is more what you typically get from florescent lighting?
Title: Re: What's Cooking
Post by: Cheese on July 29, 2018, 09:39 AM
Is there a way to measure the light color range?  I somewhat recently replaced the ceiling lights in the kitchen with 2700k LED bulbs.  I thought that was supposed to be better than the "white" lights - I guess which is more what you typically get from florescent lighting?

I know years ago Minolta sold a meter that measured color temperature, but it was pretty expensive for the day, as in several thousand $$.   [sad]  I believe there are now some apps available for iPhones and Android.

Here's a great experiment...turn on your 2700K bulbs and take a food photo, then aim a Syslite at the same food source and take another photo. Compare the 2 photos for correct colors and for which one looks more appetizing.

https://en.wikipedia.org/wiki/Color_temperature
Title: Re: What's Cooking
Post by: GoingMyWay on July 29, 2018, 09:47 AM
I figured there might be an app out there.  Nowadays there is seemingly an app for any and everything.

Unfortunately, I don't have a Syslite to try that experiment with.

Here's the picture I took with the "food" mode.

[attachimg=1]

What do you think of those colors?
Title: Re: What's Cooking
Post by: Peter Halle on July 29, 2018, 11:01 AM
I would suspect that the "Food Modes" favor spectrums other than blue.  Blue food has been shown to appear unappetizing to eaters.  Of course there are some exceptions such as blueberries (which when ripe are usually a darker blue).

Carry on and happy cooking!

Peter
Title: Re: What's Cooking
Post by: Cheese on July 30, 2018, 08:06 AM

What do you think of those colors?

[attachimg=1]

That looks a lot more appetizing than the original photo.  [big grin]  What's interesting is that just the seafood changed hue. The pot and everything else remained the same as the original photo.  [smile]

You can try that experiment with probably just about any LED based trouble/inspection light. The Syslite I was 4500K, while the Syslite II is 5000K. The Milwaukee and Streamlight products I've used are also in the 4500K-5500K range.
Title: Re: What's Cooking
Post by: GoingMyWay on July 30, 2018, 08:19 AM
Oh I guess I should use the "food" mode all the time when I take pictures of food then.  I thought the colors looked too rich - like unnatural or enhanced or "photoshopped" as they say.

I forgot I have a Streamlight Strion LED Flashlight, though that might be too bright of a light to shine directly on food.
Title: Re: What's Cooking
Post by: GoingMyWay on July 30, 2018, 09:32 AM
Last night in honor of National Chicken Wing Day I grilled some wings and my wife made Banh Cuon.

[attachimg=1]

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Title: Re: What's Cooking
Post by: GoingMyWay on August 01, 2018, 10:17 AM
Last night's dinner was meatloaf, garlic mashed potatoes, and green beans.

[attachimg=1]
Title: Re: What's Cooking
Post by: Sparktrician on August 01, 2018, 10:24 AM
@GoingMyWay, I'll be over for dinner tonight...   [scared]   [big grin]
Title: Re: What's Cooking
Post by: six-point socket II on August 01, 2018, 10:42 AM
Hi!

Really some great meals @GoingMyWay !!! [smile]

Saturday it was the BBQ again.

(https://up.picr.de/33426007tl.jpg)

(https://up.picr.de/33426009gt.jpg)

Sunday we had pulled pork - sorry I just got a picture of the meat. I found this prepared at one of our butchers, and we just had to heat it up for another good 30 minutes.

(https://up.picr.de/33426012vv.jpg)

And this is from yesterday, some hot dogs. The weather has been so hot for at least 2 weeks now, I really don't feel like going on a cooking spree or extravaganza ... Just some light & easy stuff ...

(https://up.picr.de/33426015hp.jpg)

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: GoingMyWay on August 01, 2018, 10:51 AM
@GoingMyWay, I'll be over for dinner tonight...   [scared]   [big grin]

Tonight's dinner is *expected * to be miso soup, edamame, salad, cream cheese rangoon, and cucumber and california rolls.  Let's see how the rolls turns out.

Really some great meals @GoingMyWay !!! [smile]

Thanks Oliver!  The hot dogs look good.  I've never seen pickle slices like that on a hot dog.  We chop up sweet pickles to use as relish.  What are the crunchy things sprinkled on your hot dogs - crispy onions?
Title: Re: What's Cooking
Post by: six-point socket II on August 01, 2018, 10:56 AM
Hi,

Yeah, those are crispy onions. I love this explosion of taste ... Bread, sausage, then ketchup and mustard, the crispy onions and last the sliced pickles ....

Honestly, I've always used sliced pickles but never relish - I will try that next time! :)

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: Cheese on August 01, 2018, 12:23 PM
I've never seen pickle slices like that on a hot dog.  We chop up sweet pickles to use as relish. 

Hahaha...that's funny, hamburger pickles on a hot dog. I've never seen that either.

Hey Oliver, this type of relish is pretty much a staple on hot dogs in the US. [smile]
Title: Re: What's Cooking
Post by: Peter Halle on August 01, 2018, 06:38 PM
That relish (the intense green coloration) isn't a staple in the US but it is iconic and a requirement for a Chicago dog.  Other areas use a less green version.

What is a Chicago Dog?:

"The hot dog is topped with yellow mustard, chopped white onions, bright green sweet pickle relish, a dill pickle spear, tomato slices or wedges, pickled sport peppers and a dash of celery salt. The complete assembly of a Chicago hot dog is said to be "dragged through the garden" due to the many toppings."

Also usually served on a poppyseed bun.

Peter
Title: Re: What's Cooking
Post by: GoingMyWay on August 01, 2018, 09:34 PM
Dinner turned out okay afterall!

Miso soup, edamame, salad, cream cheese rangoon, and cucumber and california rolls.  My wife rolled the rolls.

[attachimg=1]

[attachimg=2]

[attachimg=3]

[attachimg=4]

[attachimg=5]

[attachimg=6]

[attachimg=7]

[attachimg=8]

[attachimg=9]
Title: Re: What's Cooking
Post by: Cheese on August 02, 2018, 09:35 AM
The sushi looks delicious...I haven't made hand rolled sushi with nori in probably 30-35 years. Thanks for the idea, I think my bamboo roller is still hanging out in the kitchen drawer.  [smile]
Title: Re: What's Cooking
Post by: GoingMyWay on August 02, 2018, 10:20 AM
Cool!  I kinda hoped that seeing each others pictures of food might inspire us to make some of the dishes. I hope to see some pics of your rolls or nigiri soon!!

This was a new bamboo mat. Our old one kept getting hung up on stuff in the drawer so we trashed it since we hadn't used it in years.

I'd love to have used raw fish, but I'm afraid we might get sick from it.  I believe the fish is supposed to be frozen very cold for a certain amount of time to kill any parasites.   I figure that's best to the pros.
Title: Re: What's Cooking
Post by: six-point socket II on August 02, 2018, 10:42 AM
Hi,

This is not going to help you in particular, but I made Nigiri, Maki (...) many times with raw fish. I trust my sources, local Fishmongers on the "farmers market". Same with their oysters and so on. We love to get some oysters and a glass of wine or champagne while shopping fish ... ;)

Personally I think you're much more likely to find some shady/iffy things going on with convenience type or grocery store take-out Sushi than when you get a nice raw salmon filet from a trusted source.

Then again, our favorite city has quite the relationship with Japan, many people from Japan living there and so we also have some prime Sushi places/ Japanese restaurants that are really, really good and frequented by them. It's always a good sign, so we go there before ordering from one of the overall many places that offer "Sushi" ...

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: GoingMyWay on August 02, 2018, 11:00 AM
Hi Oliver,

Yup it really depends on where you get your fish from. Our local Asian grocery store was having a tuna event not too long ago. They were slicing a huge tuna up in front of everyone and packaging the meat for sale. It was just like you'd see in Japan. I still didn't trust it though LOL.

There's a really good Japanese place near us that has the best chirashi. Only problem is the restaurant is tiny and you need to get there right when they open or try to make a reservation.

I also like raw oysters, but I've been mostly scared off of those after hearing in the news people getting very sick from vibrio or in extreme cases even dying.
Title: Re: What's Cooking
Post by: GoingMyWay on August 05, 2018, 09:00 PM
Dinner tonight was braised short ribs with polenta and broccoli rabe:

[attachimg=1]

[attachimg=2]

[attachimg=3]

Title: Re: What's Cooking
Post by: SRSemenza on August 12, 2018, 12:19 AM
Tonight's dinner was ...................

    Sweet corn ravioli , with crumbled chicken apple sausage, ricotta , roasted red peppers and balsamic olive oil drizzle.



                  [attachimg=1]





Seth
Title: Re: What's Cooking
Post by: Cheese on August 12, 2018, 12:37 AM
Tonight's dinner was ...................

    Sweet corn ravioli , with crumbled chicken apple sausage, ricotta , roasted red peppers and balsamic olive oil drizzle.

The sweet corn ravioli looks to be a homemade pasta. If so, maybe we need to establish a menu section along with the saw blade section on the FOG. [big grin]   I’m all in for the recipe section. I’m also all in for the corn ravioli recipe.  [big grin]   Looks delicious. Haven’t made home made pasta in 4-5 years, but it literally melts in your mouth.

Truly, nothing finer...
Title: Re: What's Cooking
Post by: SRSemenza on August 12, 2018, 01:23 AM
Tonight's dinner was ...................

    Sweet corn ravioli , with crumbled chicken apple sausage, ricotta , roasted red peppers and balsamic olive oil drizzle.

The sweet corn ravioli looks to be a homemade pasta. If so, maybe we need to establish a menu section along with the saw blade section on the FOG. [big grin]   I’m all in for the recipe section. I’m also all in for the corn ravioli recipe.  [big grin]   Looks delicious. Haven’t made home made pasta in 4-5 years, but it literally melts in your mouth.

Truly, nothing finer...

    Sorry to disappoint but the ravioli is not homemade. Trader Joe's,  actually sweet corn burrata ravioli. One of TJs seasonals. Though home made pasta is great I have found some very good store ravioli. Biggest problem with most store ravioli is no flavor in the filling. Trader Joe's has quite a few good ones and they actually taste like what they are supposed to taste like. Another source, at least in the NYC / LI area is Pastosa (they do ship). If deciding between Pastosa and making your own you may as well just buy the Pastosa and save the hassle because it is excellent!

    My part of the creation is the combination of foods and flavors.

Seth
Title: Re: What's Cooking
Post by: GoingMyWay on August 12, 2018, 04:03 PM
I've been behind in posting food/cooking pics.

Last Wednesday I attempted to make cheese curds from scratch.  It was pretty much an all day process that ended up being a fail.  The curds look good I guess, but they were not at all squeaky (which is the whole reason why I wanted to make my own).  I believe something went wrong in the cheddaring process - specifically the curds being too high above the whey.  I was only monitoring the temperature of the whey and not the curds themselves during the cheddaring process.  The finished product was more like a very firm tofu or more like paneer.

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I used the curds to make Poutine:

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Last Friday I made a fried scrapple and scrambled egg sandwich for breakfast.

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Last night we made Sichuan Cuisine: Sauteed Morning Glory (water spinach), Mapo Tofu, and "Water-Cooked Fish"

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Title: Re: What's Cooking
Post by: Peter Halle on August 12, 2018, 04:12 PM
Funny you just posted about cheese curds.  I watched a Chef John video in the middle of the night about making them.  And yes, I believe the souve vide water bath was mentioned.  Or was that in the mozzarella video? 

I tried making mozz a couple of years ago and although I was successful, decided to just buy it.  Same for ricotta.

But I will make fresh pasta for my wife!

Peter
Title: Re: What's Cooking
Post by: Peter Halle on August 12, 2018, 04:21 PM
 Baby back ribs just started:

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Title: Re: What's Cooking
Post by: GoingMyWay on August 12, 2018, 04:22 PM
I did watch Chef John's video on making cheese curds.  He actually used to other videos (I believe 1 from ChefSteps and 1 from Gavin Webber) for the basis of his recipe.  Chef John did mention that it would be easier to maintain the temperatures with a sous vide water bath, which is what I used. I followed ChefSteps recipe that they actually used a Sous Vide Supreme.  I had to increase the water temperature about 2-3 degrees to get the milk to reach the desired temperature.  I think it was because the stock pot was acting as an insulator.
Title: Re: What's Cooking
Post by: lunchman on August 12, 2018, 04:34 PM
Sunday Dinner - Grilled Salmon.

I don't think I've posted images of the Kamado grill I'm using, a Golden's Cast Iron, perhaps only a link to their website. Anyway, here's the beast -

(http://i93.photobucket.com/albums/l50/lunchman77/Grilling/20180812_160731_zpsjfc1mpj6.jpg) (http://s93.photobucket.com/user/lunchman77/media/Grilling/20180812_160731_zpsjfc1mpj6.jpg.html)

(http://i93.photobucket.com/albums/l50/lunchman77/Grilling/20180812_160757_zpsxt3gxrrb.jpg) (http://s93.photobucket.com/user/lunchman77/media/Grilling/20180812_160757_zpsxt3gxrrb.jpg.html)

Salmon and Roasted Cauliflower (roasted in the oven yesterday, being reheated) out on the grill -

(http://i93.photobucket.com/albums/l50/lunchman77/Grilling/20180812_153621_zpstgzozh9t.jpg) (http://s93.photobucket.com/user/lunchman77/media/Grilling/20180812_153621_zpstgzozh9t.jpg.html)

(http://i93.photobucket.com/albums/l50/lunchman77/Grilling/20180812_153728_zpsms5bkteo.jpg) (http://s93.photobucket.com/user/lunchman77/media/Grilling/20180812_153728_zpsms5bkteo.jpg.html)

And plated, served with some fresh from our garden Cherry Tomatoes and Basil w/ Balsamic and Basil EVOO. And of course a Sam Adams -

(http://i93.photobucket.com/albums/l50/lunchman77/Grilling/20180812_154645_zpsgxai84jw.jpg) (http://s93.photobucket.com/user/lunchman77/media/Grilling/20180812_154645_zpsgxai84jw.jpg.html)

(http://i93.photobucket.com/albums/l50/lunchman77/Grilling/20180812_154653_zpsc0nne17x.jpg) (http://s93.photobucket.com/user/lunchman77/media/Grilling/20180812_154653_zpsc0nne17x.jpg.html)

(http://i93.photobucket.com/albums/l50/lunchman77/Grilling/20180812_155142_zpsc5ixacwe.jpg) (http://s93.photobucket.com/user/lunchman77/media/Grilling/20180812_155142_zpsc5ixacwe.jpg.html)

Thanks for checking out today's dinner!

Regards,
-Dom
Title: Re: What's Cooking
Post by: GoingMyWay on August 12, 2018, 07:57 PM
Sunday Dinner - Grilled Salmon.

I don't think I've posted images of the Kamado grill I'm using, a Golden's Cast Iron, perhaps only a link to their website. Anyway, here's the beast -

(http://i93.photobucket.com/albums/l50/lunchman77/Grilling/20180812_160731_zpsjfc1mpj6.jpg) (http://s93.photobucket.com/user/lunchman77/media/Grilling/20180812_160731_zpsjfc1mpj6.jpg.html)

(http://i93.photobucket.com/albums/l50/lunchman77/Grilling/20180812_160757_zpsxt3gxrrb.jpg) (http://s93.photobucket.com/user/lunchman77/media/Grilling/20180812_160757_zpsxt3gxrrb.jpg.html)

Salmon and Roasted Cauliflower (roasted in the oven yesterday, being reheated) out on the grill -

(http://i93.photobucket.com/albums/l50/lunchman77/Grilling/20180812_153621_zpstgzozh9t.jpg) (http://s93.photobucket.com/user/lunchman77/media/Grilling/20180812_153621_zpstgzozh9t.jpg.html)

(http://i93.photobucket.com/albums/l50/lunchman77/Grilling/20180812_153728_zpsms5bkteo.jpg) (http://s93.photobucket.com/user/lunchman77/media/Grilling/20180812_153728_zpsms5bkteo.jpg.html)

And plated, served with some fresh from our garden Cherry Tomatoes and Basil w/ Balsamic and Basil EVOO. And of course a Sam Adams -

(http://i93.photobucket.com/albums/l50/lunchman77/Grilling/20180812_154645_zpsgxai84jw.jpg) (http://s93.photobucket.com/user/lunchman77/media/Grilling/20180812_154645_zpsgxai84jw.jpg.html)

(http://i93.photobucket.com/albums/l50/lunchman77/Grilling/20180812_154653_zpsc0nne17x.jpg) (http://s93.photobucket.com/user/lunchman77/media/Grilling/20180812_154653_zpsc0nne17x.jpg.html)

(http://i93.photobucket.com/albums/l50/lunchman77/Grilling/20180812_155142_zpsc5ixacwe.jpg) (http://s93.photobucket.com/user/lunchman77/media/Grilling/20180812_155142_zpsc5ixacwe.jpg.html)

Thanks for checking out today's dinner!

Regards,
-Dom

That looks good!
Title: Re: What's Cooking
Post by: GoingMyWay on August 13, 2018, 08:56 PM
Spaghetti with meat sauce and salad for dinner tonight.  For dessert we had what I'm coining "orange Jello delight."

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Title: Re: What's Cooking
Post by: Cheese on August 14, 2018, 01:01 AM
Spaghetti with meat sauce and salad for dinner tonight.

Just curious, was this photo taken in the “food” mode? It looks pretty color true.

Maybe the lighting is different than in your other photos?
Title: Re: What's Cooking
Post by: GoingMyWay on August 14, 2018, 08:16 AM
Weird - I just noticed that 3 of the images didn't post.

The pictures were taken with the "food" mode - I've been trying to use that setting for the pictures I post since you said they look better.

The lighting should be the same. Usually we just have the ceiling fan light on.  Occasionally we'll turn the recessed ceiling lights on, but that usually puts too much light down.
Title: Re: What's Cooking
Post by: GoingMyWay on August 14, 2018, 10:01 AM
Bagel with smoked salmon for breakfast.

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Title: Re: What's Cooking
Post by: Cheese on August 14, 2018, 10:39 AM
Bagel with smoked salmon for breakfast.

Looks delicious. It's so bright red. All the smoked salmon I use has a more brownish cast to it. Like this. What's the difference?

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Title: Re: What's Cooking
Post by: GoingMyWay on August 14, 2018, 10:45 AM
I looked up the "food" mode on the camera and it looks like the main difference is that you can select the color temperature of the picture.  It also adds a blur effect to blur out background items on the table, but I turn off the blur.

When I discovered that you can change the color temperature I moved the setting toward the blue side, but then couldn't remember exactly where it was before.  I think it was closer to the yellow side of the spectrum.  That's where I moved the slider back to for this picture.

This is smoked sockeye salmon from Costco - I think the fact that it's sockeye salmon is why it's so bright red.
Title: Re: What's Cooking
Post by: Cheese on August 14, 2018, 11:15 AM
It also adds a blur effect to blur out background items on the table, but I turn off the blur.

When I discovered that you can change the color temperature I moved the setting toward the blue side, but then couldn't remember exactly where it was before.  I think it was closer to the yellow side of the spectrum.  That's where I moved the slider back to for this picture.

This is smoked sockeye salmon from Costco - I think the fact that it's sockeye salmon is why it's so bright red.

The blur effect is known as bokeh in the photography world. It's the reason people spend thousands of $$ on lenses just for the bokeh. When done right, the subject of the photo will pop even with a busy background.

The color of the food will determine the best light temperature to use. Raw steak looks better with cooler (temperature wise/red) light while cooked steak will look better with hotter (temperature wise/blue) light.

I'm going to check into smoked sockeye salmon. Thanks...   I do know that fresh Copper River is the reddest salmon I've seen.

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Title: Re: What's Cooking
Post by: GoingMyWay on August 14, 2018, 11:34 AM
Oh yeah - I remember trying to get the bokeh effect with my 18-200mm f/3.5-5.6 lens.  Unfortunately the aperture was way too high (is that the correct way to describe it or would saying way too slow be more accurate?) to actually get the blur going.  I like that lens because it covers such a wide range of focal lengths.  Those Canon L lenses are really expensive!

I think this blur is just achieved with software.  The default circle to blur is too small.  It's rather finicky to try to adjust the blur area.

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Thanks for that tip on the color temperature.  I guess I can try playing around with it, but usually I'm so impatient I'll just very quickly snap a picture before eating - I'm in such a hurry that half the time the photo ends up being blurry.

Sometimes our Costco has fresh sockeye salmon.  We usually end up buying it since it's not always there and the really dark red color looks super appetizing.
Title: Re: What's Cooking
Post by: GoingMyWay on August 14, 2018, 07:48 PM
Taco Tuesday tonight - really more like tostados, but I still call em tacos.  I learned this style from a friend's mom.  Before we'd always buy the taco kits that come with the hard and soft shells, taco seasoning, and taco sauce.  She fried her own corn tortillas flat, used mashed up black beans that were seasoned with cumin, and also used olives and white onions as toppings.  Tonight I just used ground beef because we end up with too much leftovers when I make both ground beef and the black beans.   As shocking as it may sound - I think I prefer the black beans to the ground beef.  This is our first time trying this salsa out.  It's got a little heat to it, but it's really lacking in salt.  Too bad - the last newsalsa we tried was really good, but I wanted to keep trying new brands.

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Title: Re: What's Cooking
Post by: Cheese on August 15, 2018, 09:26 AM
Oh yeah - I remember trying to get the bokeh effect with my 18-200mm f/3.5-5.6 lens.  Unfortunately the aperture was way too high (is that the correct way to describe it or would saying way too slow be more accurate?) to actually get the blur going.  I like that lens because it covers such a wide range of focal lengths.  Those Canon L lenses are really expensive!

The best way to phrase it for a universal understanding of the condition is the aperture is too small or the lens is too slow. The bokeh thing starts to come on around 2.8 f or faster glass. Typically something in the 1.4 f to 2.0 f range and it's at those apertures that the glass gets very expensive very fast and very heavy.

The tacos look great...I haven't fixed them in a while. I usually make beef or chicken but I have a shrimp taco recipe that's to die for. Maybe I'll make some tonight, thanks for the idea. [smile]

Like the jalapeños on top...but where's the cilantro? [poke]

Raw white onion could impart a certain freshness.

Spanish rice?  Mexican rice?

Good choice on the Xochitl chips, that's my 2nd favorite brand. When I can't purchase El Burrito Mercado, I purchase Xochitl.  [big grin][attachimg=1]
Title: Re: What's Cooking
Post by: GoingMyWay on August 15, 2018, 10:59 AM
I had a 50mm f/1.8 prime lens before.  I kinda forgot I had it when I sold my old camera including the bag and its contents.  In hindsight I probably should have actually kept that lens.  I should buy another prime lens, it's only like $125.  I think what I didn't like about it - was well the fact that it's a prime lens so I can't zoom, which is what I like doing the most.

Looking forward to hopefully seeing your taco pictures soon.

The pickled jalapenos give it a nice little kick.  I only buy Mrs. Renfro's brand.  They're the perfect balance of acidity and heat.  Not too spicy.  I've only been able to find them at Safeway.  I think one or two other grocery stores carry Mrs. Renfro's green salsa.  It always deceives me every time since the jars and the contents look very similar from afar.  I actually dislike cilantro (with the exception of the green spicy sauce you get with peruvian chicken).  I always have to request no cilantro when ordering pho.  It's usually sprinkled on top of Indian dishes too, but that's relatively easy to scrape off.

The raw white onion is a nice touch - only problem is it lingered on my breath the rest of the night.

The rice was Near East Rice Pilaf Spanish Rice.

We really like Xochitl chips.  I'm always in search for some what I'll call "artisan chips."  These are the best that I've found so far.  I'm always looking for something like you'd get in a Mexican restaurant, same for the salsa.  That being a very thin chip and the salsa being kinda on the thin and watery side, but with a fresh taste.  Unfortunately I think none of those characteristics are conducive to a commercially sold product.  The chips can't be that thin or they'll end up broken up and you'd have a bag of chip crumbs.  The salsa must also have to be cooked in the canning/jarring process to keep it shelf stable.  Those El Burrito Mercado chips look like they're on the thick side is that the case?  I don't think I've ever seen that brand in the grocery stores around here.
Title: Re: What's Cooking
Post by: Sparktrician on August 15, 2018, 11:32 AM
Clint's Chipotle Salsa is quite good with the smoky character.   [smile]
Title: Re: What's Cooking
Post by: GoingMyWay on August 15, 2018, 11:47 AM
Thanks for that suggestion.  I'm not a fan of the smokey flavor.  I bought a bottle of the Chipotle Tabasco sauce and didn't like it.

Speaking of hot sauces - I finally caved in and bought the Truff Hot Sauce after I kept seeing the ads for it on Facebook. 

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I'm not really sure why I saw so many rave reviews for the hot sauce.  I didn't care for it that much.  The taste of truffles was too overwhelming and the hot sauce was too sweet.  Sriracha is far better and so much cheaper.
Title: Re: What's Cooking
Post by: Michael Kellough on August 15, 2018, 01:18 PM
I like tortilla chips and I’ve tried many brands but my favorite are the cheap ($2 for 11 oz) Wise chips from the grocery store. They’re pretty low sodium so the corn flavor is clear and they don’t compete with the salsa. The only problem with them is the extreme fragility. Typically only about half the chips in the bag are whole so the bags always look half full/empty. The crumbs still tase good...
Title: Re: What's Cooking
Post by: GoingMyWay on August 17, 2018, 07:33 PM
Dinner tonight was steak and cheese with baked seasoned crinkle cut fries.

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Title: Re: What's Cooking
Post by: Peter Halle on August 17, 2018, 08:08 PM
Dinner tonight was steak and cheese with baked seasoned crinkle cut fries.


Seeing your images reminded me of something.  The brine from both the peppers and any pickles can help out with heat related cramps pretty quickly.  As someone who endures the nasty humid hot outdoor work this works for me.

Peter
Title: Re: What's Cooking
Post by: GoingMyWay on August 17, 2018, 09:57 PM
That's a new one by me.  Do you just drink the brine to eliminate the cramps?
Title: Re: What's Cooking
Post by: Cheese on August 17, 2018, 11:00 PM
Nice photos...are you using different lighting or different camera modes?

Everything looks more realistic with the end result..............of everything looking more scrumptious.

That Coors Light can however just keeps interjecting itself in the photos... is that kept at the ready to extinguish any errant flames?  Or is it kept around to use as a grenade to deter any unwanted property intrusions?
Title: Re: What's Cooking
Post by: GoingMyWay on August 18, 2018, 10:16 AM
The lighting is pretty much the same.  All of the pictures with the exception of the last one were taken in the kitchen.  All of the pictures were also taken in food mode.  I did move the color temperature of the final picture more toward the blue spectrum.

I guess the food mode does make the food look all the better.

LOL someone finally pointed out the all too common Coors Light can [eek].  You're not a fan of domestic light beers I take it?  That's mostly all that I drink.  Usually Coors Light, but also Miller Lite or Bud Light.  Lately I've been buying the Coors Light from Amazon Prime Now.  The delivered price with a $5 tip is about the same as the grocery store, if not cheaper when it's not on sale.  I also have grown to like Guinness Draft cans and also porters/stouts in general.  When traveling I will try to make it a point to drink local beers if possible.
Title: Re: What's Cooking
Post by: Cheese on August 18, 2018, 10:28 AM
Actually I used to be a huge fan of Coors. Those were the days when Coors was not sold nationally and we'd arrange 900 mile road trips to Colorado to pick up 25-30 cases at a time.  [big grin]

I cooked the shrimp tacos last night and I'll post photos after I figure out why I can't send photos from my phone to my computer. [mad] [mad] [mad]
Title: Re: What's Cooking
Post by: GoingMyWay on August 18, 2018, 10:30 AM
Wow!  Talk about tapping the Rockies!
Title: Re: What's Cooking
Post by: six-point socket II on August 18, 2018, 11:18 AM
Did I hear Coors?  [scared] [scared] [scared] [scared]  [big grin] [big grin] [big grin] [big grin]

Super happy that there are multiple sources in Germany that import it, usually buy it at a small "American Food" store in the city.

Love Coors, but don't say no to Miller either ... Then there are stores that occasionally import from US micro breweries, so I sometimes snag a bottle there too ... But I don't "follow" that cult, sometimes its a good beer ...

This was prior to a Super Bowl ;)

(https://up.picr.de/33596872ts.jpg)

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: SRSemenza on August 18, 2018, 11:22 AM

LOL someone finally pointed out the all too common Coors Light can [eek].  You're not a fan of domestic light beers I take it?  That's mostly all that I drink.  Usually Coors Light, but also Miller Lite or Bud Light.  Lately I've been buying the Coors Light from Amazon Prime Now.  The delivered price with a $5 tip is about the same as the grocery store, if not cheaper when it's not on sale.  I also have grown to like Guinness Draft cans and also porters/stouts in general.  When traveling I will try to make it a point to drink local beers if possible.

Those Guinness draft cans are quite effective at getting a nice pour and "texture"  to the brew.

Mmmmm, porters and stouts ........... my favorite.

I fear I will be taking the what's cooking thread in a different direction  [big grin]

Seth
Title: Re: What's Cooking
Post by: SRSemenza on August 18, 2018, 11:25 AM
Actually I used to be a huge fan of Coors. Those were the days when Coors was not sold nationally and we'd arrange 900 mile road trips to Colorado to pick up 25-30 cases at a time.  [big grin]

I cooked the shrimp tacos last night and I'll post photos after I figure out why I can't send photos from my phone to my computer. [mad] [mad] [mad]


About 30 - 35 years ago getting Coors (not light at first) was something special in the eastern USA. Not so much anymore.

Seth
Title: Re: What's Cooking
Post by: GoingMyWay on August 18, 2018, 11:35 AM
I cooked the shrimp tacos last night and I'll post photos after I figure out why I can't send photos from my phone to my computer. [mad] [mad] [mad]

Oops, I missed the second part of your post.  How do you usually get the photos from your phone to your computer?  In the past I was just attaching the photos to draft emails and then opening the draft email on the computer.  Now I use Google Drive to do the transfer.

Did I hear Coors?  [scared] [scared] [scared] [scared]  [big grin] [big grin] [big grin] [big grin]

Super happy that there are multiple sources in Germany that import it, usually buy it at a small "American Food" store in the city.

Love Coors, but don't say no to Miller either ... Then there are stores that occasionally import from US micro breweries, so I sometimes snag a bottle there too ... But I don't "follow" that cult, sometimes its a good beer ...

This was prior to a Super Bowl ;)

(https://up.picr.de/33596872ts.jpg)

Kind regards,
Oliver

Is it expensive?  I try to buy it around $17.99 for a pack of 24 cans.  I've seen it as much as $21.99 for 24 when it's not on sale.

It's kind of funny as an American to think of Coors Light or any domestic American being imported into another country, but I guess it's no different than us importing Corona, Heineken, etc. from another country.

Those Guinness draft cans are quite effective at getting a nice pour and "texture"  to the brew.

Mmmmm, porters and stouts ........... my favorite.

I fear I will be taking the what's cooking thread in a different direction  [big grin]

Seth

I bought the Guinness Draft Bottles before St. Patrick's Day this year.  I prefer the cans.  I even bought the Guinness Pint Glasses from Amazon a couple of years ago so I could get more head at the top.

LOL start your own thread  >:(!!  Maybe "What are We Drinking" - just kidding  [wink], food and drink pairings go well together so why not include them here  [big grin].
Title: Re: What's Cooking
Post by: six-point socket II on August 18, 2018, 11:49 AM

Did I hear Coors?  [scared] [scared] [scared] [scared]  [big grin] [big grin] [big grin] [big grin]

Super happy that there are multiple sources in Germany that import it, usually buy it at a small "American Food" store in the city.

Love Coors, but don't say no to Miller either ... Then there are stores that occasionally import from US micro breweries, so I sometimes snag a bottle there too ... But I don't "follow" that cult, sometimes its a good beer ...

This was prior to a Super Bowl ;)

Kind regards,
Oliver

Is it expensive?  I try to buy it around $17.99 for a pack of 24 cans.  I've seen it as much as $21.99 for 24 when it's not on sale.

It's kind of funny as an American to think of Coors Light or any domestic American being imported into another country, but I guess it's no different than us importing Corona, Heineken, etc. from another country.



Between the two of us, it's ridiculously expensive compared to what you pay. My source has 24/ 355ml cans currently for 39,95 Euro -> 45,XX USD (stock exchange rate). Same price for Bud Light, Pabst Blue Ribbon, Miller, Moosehead ...

But these imports cost, they need to re-label according to EU law ... And they are not imported in really large quantities, plus it's the real deal. Meaning it's the same product that you buy.

(I personally don't care about the cost, I've done other imports myself people would label me insane for, just to get certain products from the USA, that are Made in the USA.)

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: Tinker on August 18, 2018, 02:14 PM
Last night's dinner was Angus filets cooked about an hour at 275 then seared over direct heat with asparagus. The down side to this is I'm always let down when I spend money on steak at a restaurant and it isn't even close to as tender.

I am late to this thread, wich surprises me. I have said in the past the you can call me  anything. Just don't call me late for dinner. As I look @DynaGlide post, I can see why his steaks are so tender while his orders at most restaurants are no where near as tender. DynaGlide has a good butcher, or a good meat source. Those steaks in the pic are "Prime beef". Really Prime.  You can see the marbling. I have yet, in the last 30years, or maybe even more, found a steak in  any restaurant that has been labeled as "Prime" and yet when I see it on the platter, does not measure up to what I had been taught way back in "the good old days" to be prime. I have not seen marbling like that in a restaurant, not even a few years before I started to admit to being 39. Today, as my departed butcher told me years ago, they have ways to "tenderize" beef mechanically. They can take a piece of nearly cutter grade and tenderize to make people believe they are eating prime beef. That beef in the pic (way back at the very beginning of this thread) really looks delicious. I am sure, as I get further along, some of my favorite BQ operators will come up with enough that will make my mouth water.
Tinker
Title: Re: What's Cooking
Post by: Peter Halle on August 18, 2018, 03:01 PM
@Tinker the grades of beef for quality are determined at only one spot in the animal - the 13th rib.  What the grader is looking at is a ribeye.  If that area qualifies for grading as Prime, Choice, etc. then the entire carcass grades as such which means that it can happen that steaks from a Prime carcass found in other parts of the carcass can be called Prime although the marbling may not be extensive.

Peter
Title: Re: What's Cooking
Post by: DynaGlide on August 18, 2018, 03:27 PM
@Peter Halle

Thank you for sharing this largely unknown fact. I've found some great deals on prime grade beef labeled as choice.

@Tinker Thank you for the kind words. If you ever want to sample I'm in DC suburbs. In the meantime I post regularly on Instagram @matts.garage
Title: Re: What's Cooking
Post by: Tinker on August 18, 2018, 04:33 PM
@Tinker the grades of beef for quality are determined at only one spot in the animal - the 13th rib.  What the grader is looking at is a ribeye.  If that area qualifies for grading as Prime, Choice, etc. then the entire carcass grades as such which means that it can happen that steaks from a Prime carcass found in other parts of the carcass can be called Prime although the marbling may not be extensive.

Peter

Thanks for that info @Peter Halle. Way back when I was in college, (Rattclif Hicks School of Ag/Uconn), i took an elective in butchering and preparing meat for market. That was in the days before all the additives went into meat and other products for preservatives. Cattle were mostly grass fed. In class, when cutting up a carcase we would trim a cut and just nibble raw. Especially tender were cuts from the prime graded carcases. That was in 1950. That  is the reason I am only 39. ven when we were first married 52 years ago, we could still get prime cuts at our butcher. Of course, he and were drinking buddies and maby he would set aside special cuts for my wife. We had to keep her happy [unsure]
Tinker
Title: Re: What's Cooking
Post by: Tinker on August 18, 2018, 04:37 PM
@Peter Halle

Thank you for sharing this largely unknown fact. I've found some great deals on prime grade beef labeled as choice.

@Tinker Thank you for the kind words. If you ever want to sample I'm in DC suburbs. In the meantime I post regularly on Instagram @matts.garage

@DynaGlide  Next time we visit  our daughter (Falls Church) I will just sniff the  air and I will follow the smoke.
Tinker
Title: Re: What's Cooking
Post by: Peter Halle on August 18, 2018, 05:35 PM
While we are on the topic of beef, and in a post ala @Tinker (said respectfully), 2 years ago I was helping out with a project my wife had going on at work that involved menus, food, and food purveyors.  As part of this "adventure" I had an opportunity to be taken to the test and demo kitchen of Sysco (one of the largest food suppliers to restaurants here in NA if not the world).  I had private time to talk to their corporate chef about menu ideas and in front of my eyes he cooked anything I was interested in.  Now we aren't talking flow blown meals but rather what I thought might work for their menus.  It was a lot of fun although the project died and my wife no longer works there.

Two interesting tidbits told to me during that visit stick out in my mind prominently:

1.  Restaurants are supplied aged beef.  That could be 7 days to...  Supermarkets are supplied fresh beef.
2.  Sysco has requirements for farms supplying them that include restrictions on closeness to highways (air pollution contamination) and also power lines (bird poop).

Now do I believe all that?  Maybe.  It does make sense, but...

Peter
Title: Re: What's Cooking
Post by: six-point socket II on August 21, 2018, 02:09 PM
Today's dessert straight from the backyard. :)

(https://up.picr.de/33624113cy.jpg)

And now relaxing with a beer from Belgium.

(https://up.picr.de/33624114lr.jpg)

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: Tinker on August 21, 2018, 03:02 PM
@Peter Halle
quote>>> 2.  Sysco has requirements for farms supplying them that include restrictions on closeness to highways (air pollution contamination) and also power lines (bird poop).<<<quote

I remember from the past reading something about not pasturing animals close to power lines. Something about electric contamination and upsetting the nervous system.

When I was riding motorcycles, I often took weekend trips north to Vermont, New Hampshire, Maine and upper NY. I lived in south western Connecticut, not too far from New York City. I always knew when I was getting close to NYC after a couple of days in the wilds of upper New England. My face would start to burn and my lips started to taste of acidity. I had never noticed that until I started riding motorcycles.
Tinker
Title: Re: What's Cooking
Post by: Cheese on August 21, 2018, 03:27 PM
The beer and the Snap-on catalogue look relaxing Oliver.  [cool]
Title: Re: What's Cooking
Post by: Tinker on August 21, 2018, 08:18 PM
When I was living on my uncle's farm during WWII, we sold milk, butter and sometimes cottage cheese (under the table) to a few neighbors. They came our house, brought their own bottles, we supplied the bottle caps.  We had friends in town who had milk delivered to their door.

When I went to Germany to visit my inlaws, I was surprised to find they had beer delivered to the door every two days. They had to go to the store to get milk.
Tinker
Title: Re: What's Cooking
Post by: GoingMyWay on August 21, 2018, 08:31 PM
Saturday my wife made deep fried quail on watercress with Vietnamese chicken curry.

[attachimg=1]

Tonight's dinner was pork chops, stuffing, mashed potatoes, and sauerkraut all smothered in pork gravy.

[attachimg=2]
Title: Re: What's Cooking
Post by: PeterJJames13 on August 22, 2018, 08:35 AM

When I went to Germany to visit my inlaws, I was surprised to find they had beer delivered to the door every two days. They had to go to the store to get milk.
Tinker

Priorities, lol.
Title: Re: What's Cooking
Post by: Tinker on August 22, 2018, 12:15 PM
I had absolutely no complaints
Title: Re: What's Cooking
Post by: GoingMyWay on August 24, 2018, 09:53 AM
These are a bit of a cop out since it's not really made from scratch.  Wednesday night we had Kung Pao Chicken from Trader Joe's and yesterday for lunch I tried B&M Baked Beans and B&M Bread.  The Kung Pao Chicken is surprisingly good considering it's mass produced and comes frozen in a bag.

[attachimg=1]

[attachimg=2]

[attachimg=3]

Anyone else a fan of the B&M Beans and/or Canned Bread?  This is my first time trying either.  I thought it wasn't bad - the beans weren't too sweet.
Title: Re: What's Cooking
Post by: Tinker on August 24, 2018, 09:03 PM
>>>Anyone else a fan of the B&M Beans and/or Canned Bread?  This is my first time trying either.  I thought it wasn't bad - the beans weren't too sweet. [wink] [wink]<<<

The B&M beans over mashed potatoes and lots of butter on the hot B&M bread
Tinker
Title: Re: What's Cooking
Post by: Cheese on August 24, 2018, 11:05 PM
I rather like B&M beans. They have a nice, subtle molasses taste.
Title: Re: What's Cooking
Post by: GoingMyWay on August 25, 2018, 08:37 AM
>>>Anyone else a fan of the B&M Beans and/or Canned Bread?  This is my first time trying either.  I thought it wasn't bad - the beans weren't too sweet. [wink] [wink]<<<

The B&M beans over mashed potatoes and lots of butter on the hot B&M bread
Tinker

Over mashed potatoes?  That's interesting, I'd never had thought to use beans like a gravy for mashed potatoes.  How do you heat the bread?  I just cut the slice and dropped it in the toaster.

I rather like B&M beans. They have a nice, subtle molasses taste.

I guess it was very subtle.  I also got a can of B&M Boston Baked Beans that I need to try.  I wasn't really sure what the difference was between the different flavors of B&M beans.  They all sounded very similar.
Title: Re: What's Cooking
Post by: Tinker on August 25, 2018, 08:13 PM
>>>Anyone else a fan of the B&M Beans and/or Canned Bread?  This is my first time trying either.  I thought it wasn't bad - the beans weren't too sweet. [wink] [wink]<<<

The B&M beans over mashed potatoes and lots of butter on the hot B&M bread
Tinker

Over mashed potatoes?  That's interesting, I'd never had thought to use beans like a gravy for mashed potatoes.  How do you heat the bread?  I just cut the slice and dropped it in the toaster.

I rather like B&M beans. They have a nice, subtle molasses taste.

I guess it was very subtle.  I also got a can of B&M Boston Baked Beans that I need to try.  I wasn't really sure what the difference was between the different flavors of B&M beans.  They all sounded very similar.

Before I turned 39, i used to cover my plate with potatoes and pile everything else on top. The B&M beans were good on any kind of potatoes. Mashed, Baked, Boiled, Fried, even scolloped. Sometimes I mix in a few slices of onion or tomato.

We  would heat the bread in a toaster sometimes. Another way was to put a dab of butter in a frying pan, butter one side of the B&M bread, put it in the pan, butter side up heat the dry side in the pan, flip it over. There is nothing any better than the smell of melting butter. (Actually, I was only using enough butter to keep the bread from sticking to the pan) My wife would yell at  me when I finished heating the slice or two, all saturated with the butter and then I would slap more butter on the (each) slice and devour before the butter could melt.
Tinker
Title: Re: What's Cooking
Post by: GoingMyWay on August 26, 2018, 10:08 AM
You weren't kidding about LOTS of butter [scared]!
Title: Re: What's Cooking
Post by: Peter Halle on August 26, 2018, 10:45 AM
Boston Butt (Pork Shoulder) ....[attachimg=1]
Title: Re: What's Cooking
Post by: Tinker on August 26, 2018, 11:51 AM
You weren't kidding about LOTS of butter [scared]!

I need to support the industry
Title: Re: What's Cooking
Post by: Cheese on August 26, 2018, 12:43 PM
The last 3 dinners...

Shrimp tacos with Napa cabbage, black olives & cilantro. [attachimg=1]

Asparagus & mushrooms done in the oven for 12 minutes and an Akaushi Porter House done on the grill.
[attachimg=2]

Chicken breasts with a tequila-lime marinade & glaze.
Title: Re: What's Cooking
Post by: GoingMyWay on August 26, 2018, 02:37 PM
Boston Butt (Pork Shoulder) .... (Attachment Link)

Nice!  What temperature and how long are you cooking it for?

The last 3 dinners...

Shrimp tacos with Napa cabbage, black olives & cilantro. (Attachment Link)

Asparagus & mushrooms done in the oven for 12 minutes and an Akaushi Porter House done on the grill.
(Attachment Link)

Chicken breasts with a tequila-lime marinade & glaze.

Ah so there are your shrimp tacos!  Looks good.  I had never heard of Akaushi and had to look it up.  That's basically American Wagyu Beef?  Where do you buy it?  It sounds expensive.
Title: Re: What's Cooking
Post by: Peter Halle on August 26, 2018, 02:51 PM
Boston Butt (Pork Shoulder) .... (Attachment Link)

Nice!  What temperature and how long are you cooking it for?

The last 3 dinners...

Shrimp tacos with Napa cabbage, black olives & cilantro. (Attachment Link)

Asparagus & mushrooms done in the oven for 12 minutes and an Akaushi Porter House done on the grill.
(Attachment Link)

Chicken breasts with a tequila-lime marinade & glaze.

Ah so there are your shrimp tacos!  Looks good.  I had never heard of Akaushi and had to look it up.  That's basically American Wagyu Beef?  Where do you buy it?  It sounds expensive.

Currently cooking at 250F.  Has been on about 5 hours and within the next hour will wrap it and increase the temp 25 - 40 degrees to get over the hump.  Better be done for dinner or I might need to call @Cheese for some recipe ideas to get out of the doghouse.
[attachurl=1][attachimg=1]
Peter
Title: Re: What's Cooking
Post by: GoingMyWay on August 26, 2018, 02:56 PM
That's low and slow.  It takes some forethought and planning since you have to put it on so far in advance even for dinner.

I cooked ribs low and slow with my Slow 'N Sear a couple of months ago.  That was my first time ever trying to go low and slow.  I cooked the St. Louis Ribs for like 4 hours at around 250-270 (it was supposed to be 225, but I have a "leaky" lid), but that wasn't quite long enough.   Maybe 5-6+ hours would have been better.
Title: Re: What's Cooking
Post by: Cheese on August 26, 2018, 03:00 PM
Currently cooking at 250F.  Has been on about 5 hours and within the next hour will wrap it and increase the temp 25 - 40 degrees to get over the hump.  Better be done for dinner or I might need to call @Cheese for some recipe ideas to get out of the doghouse.
(Attachment Link) (Attachment Link)
Peter

LOL Peter...That pork looks delicious.  [big grin]
Title: Re: What's Cooking
Post by: six-point socket II on August 26, 2018, 03:00 PM
Lot's of awesome dishes, thanks for sharing!

Here's mine from today.

>>Koteletten op grootmoeders wijze<< Veal chops like Grandma used to make them ... This was excellent, as we're having some autumn like weather and temperature, still warm enough to enjoy the meal on the patio, sun quite low ...

(https://up.picr.de/33667709nh.jpg)

(https://up.picr.de/33667710yz.jpg)

(https://up.picr.de/33667711zs.jpg)

(https://up.picr.de/33667712tx.jpg)

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: Peter Halle on August 26, 2018, 03:09 PM
There have been many times when smoking pork I have eaten plan “B”for dinner.  It has been a long time since I was able to sit, relax, and tend to the smoker.  But while I am waiting:  [attachimg=1]

Getting ready to roast my own peanuts.  I like them darker roasted and without salt so I need to do it myself.  350F for 25-30 minutes.

Peter

Edit:  I wasn,t trying to get fancy with photo effects.  My cheap iPad case partially obscures the camera lens and I haven,t taken a drill bit to it.

Title: Re: What's Cooking
Post by: GoingMyWay on August 26, 2018, 03:20 PM
Are those "green" or raw peanuts or were they already roasted and you're just roasting them a little more?

My wife has made boiled peanuts a couple of times.  She said she prefers boiled peanuts to the salted roast peanuts from Five Guys that we had on Friday.
Title: Re: What's Cooking
Post by: Peter Halle on August 26, 2018, 03:34 PM
Are those "green" or raw peanuts or were they already roasted and you're just roasting them a little more?

My wife has made boiled peanuts a couple of times.  She said she prefers boiled peanuts to the salted roast peanuts from Five Guys that we had on Friday.

Raw peanuts.  My first cooking memories involve peanuts.  My parents were immigrants from Germany and South Africa thru Canada after WWII.  There was a couple across the street from ours in Tucson that had a Grandson that I could play with.  That couple became the only "Grandparents" that I knew and they helped my Mom and Dad acclimate into living in the US.  Grandad and I would make peanut brittle twice a year with raw Spanish peanuts.

Funny thing is the Grandma never needed help making grilled cheese sandwiches on Roman Meal bread.  But she was an incredible lady.  She volunteered at a hospital until she was 96.  She travelled on both a covered wagon and the 747.  But as Tinker would say, she was always 39 at heart.

Peter
Title: Re: What's Cooking
Post by: SRSemenza on August 26, 2018, 11:57 PM
There have been many times when smoking pork I have eaten plan “B”for dinner.  It has been a long time since I was able to sit, relax, and tend to the smoker.  But while I am waiting:  (Attachment Link)

Getting ready to roast my own peanuts.  I like them darker roasted and without salt so I need to do it myself.  350F for 25-30 minutes.

Peter

Edit:  I wasn,t trying to get fancy with photo effects.  My cheap iPad case partially obscures the camera lens and I haven,t taken a drill bit to it.

I wonder how peanuts would be on a smoker ? I wonder if the smoke would penetrate enough?

Ever tried re-roasting peanuts that were already roasted?

Seth
Title: Re: What's Cooking
Post by: Sparktrician on August 27, 2018, 07:25 AM
Getting ready to roast my own peanuts.  I like them darker roasted and without salt so I need to do it myself.  350F for 25-30 minutes.

Peter

I'm wondering if the smoking process might be improved by the use of a perforated pizza pan/sheet which might allow more smoke to get to the peanuts compared to just using a cookie sheet? Just a thought...   [smile]
Title: Re: What's Cooking
Post by: Peter Halle on August 27, 2018, 07:56 AM
Getting ready to roast my own peanuts.  I like them darker roasted and without salt so I need to do it myself.  350F for 25-30 minutes.

Peter

I'm wondering if the smoking process might be improved by the use of a perforated pizza pan/sheet which might allow more smoke to get to the peanuts compared to just using a cookie sheet? Just a thought...   [smile]

I may try smoking some in the future.  I have a perforated pizza pan!  Good suggestion.  I imagine that the "hickory smoked" peanuts in the shell that I saw at the grocery store were probably soaked in a salt brine that had liquid smoke in it.  Never tried those and probably won't.

It was interesting that as some of the shells got darker the smell in the kitchen reminded me of the smell of oak burning - so perhaps oak would be an appropriate fuel.
Title: Re: What's Cooking
Post by: GoingMyWay on August 27, 2018, 08:23 AM
Last night's dinner was chicken marsala with romaine lettuce tossed with homemade caesar dressing.

[attachimg=1]
Title: Re: What's Cooking
Post by: Michael Kellough on August 27, 2018, 11:51 AM
Getting ready to roast my own peanuts.  I like them darker roasted and without salt so I need to do it myself.  350F for 25-30 minutes.

Peter

I'm wondering if the smoking process might be improved by the use of a perforated pizza pan/sheet which might allow more smoke to get to the peanuts compared to just using a cookie sheet? Just a thought...   [smile]

I may try smoking some in the future.  I have a perforated pizza pan!  Good suggestion.  I imagine that the "hickory smoked" peanuts in the shell that I saw at the grocery store were probably soaked in a salt brine that had liquid smoke in it.  Never tried those and probably won't.

It was interesting that as some of the shells got darker the smell in the kitchen reminded me of the smell of oak burning - so perhaps oak would be an appropriate fuel.

To get smoke into the shells wouldn’t you just crank up the heat and get the shells a-smokin?
Title: Re: What's Cooking
Post by: Sparktrician on August 27, 2018, 12:57 PM
Getting ready to roast my own peanuts.  I like them darker roasted and without salt so I need to do it myself.  350F for 25-30 minutes.

Peter

I'm wondering if the smoking process might be improved by the use of a perforated pizza pan/sheet which might allow more smoke to get to the peanuts compared to just using a cookie sheet? Just a thought...   [smile]

I may try smoking some in the future.  I have a perforated pizza pan!  Good suggestion.  I imagine that the "hickory smoked" peanuts in the shell that I saw at the grocery store were probably soaked in a salt brine that had liquid smoke in it.  Never tried those and probably won't.

It was interesting that as some of the shells got darker the smell in the kitchen reminded me of the smell of oak burning - so perhaps oak would be an appropriate fuel.

To get smoke into the shells wouldn’t you just crank up the heat and get the shells a-smokin?

WHAT???  You want peanuts to smell like - PEANUTS and not OAK???  Blasphemy!!!   [scared] [poke] [big grin]
Title: Re: What's Cooking
Post by: Michael Kellough on August 27, 2018, 01:41 PM
Hey, he said the shells smelled like oak already  [big grin]
Title: Re: What's Cooking
Post by: PeterJJames13 on August 28, 2018, 09:25 AM
Boston Butt (Pork Shoulder) .... (Attachment Link)

Nice!  What temperature and how long are you cooking it for?

The last 3 dinners...

Shrimp tacos with Napa cabbage, black olives & cilantro. (Attachment Link)

Asparagus & mushrooms done in the oven for 12 minutes and an Akaushi Porter House done on the grill.
(Attachment Link)

Chicken breasts with a tequila-lime marinade & glaze.

Ah so there are your shrimp tacos!  Looks good.  I had never heard of Akaushi and had to look it up.  That's basically American Wagyu Beef?  Where do you buy it?  It sounds expensive.

Currently cooking at 250F.  Has been on about 5 hours and within the next hour will wrap it and increase the temp 25 - 40 degrees to get over the hump.  Better be done for dinner or I might need to call @Cheese for some recipe ideas to get out of the doghouse.
[attachurl=1][attachimg=1]
Peter

Funny, I have the exact same color Therma-Pen. Aren't they one of the greatest things when cooking?
Title: Re: What's Cooking
Post by: six-point socket II on August 28, 2018, 04:53 PM
Tonight's home made burger(s)

(https://up.picr.de/33685419yq.jpg)

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: GoingMyWay on August 29, 2018, 09:18 AM
My wife made chicken noodle soup last night.

[attachimg=1]
Title: Re: What's Cooking
Post by: IndyMike on August 29, 2018, 11:02 AM
My wife made chicken noodle soup last night.

(Attachment Link)
Looks good!  Now I'm hungry!
Title: Re: What's Cooking
Post by: GoingMyWay on August 29, 2018, 11:04 AM
Thanks
Looks good!  Now I'm hungry!

Thanks!  I'm having a bowl for lunch today.  What are you having for lunch?
Title: Re: What's Cooking
Post by: IndyMike on August 29, 2018, 11:07 AM
Thanks
Looks good!  Now I'm hungry!

Thanks!  I'm having a bowl for lunch today.  What are you having for lunch?
Right now, a cup of coffee.  It's been a long couple of days.
Title: Re: What's Cooking
Post by: six-point socket II on September 02, 2018, 01:01 PM
Hi!

We had the neighbors over yesterday, just a little get-together. We offered a really small but delicious buffet. Ordered a salmon and two roast beefs from one of our favorite restaurants, prepared two salads ourselves, and got a nice wheel of (dark) buns from the bakery. For dessert there was tiramisu, and 2 bowls of chocolate mousse one from white chocolate one from dark chocolate - also from one of our favorite restaurants. Sorry there are no pictures of the desserts, because we kept them refrigerated (obviously) until they were needed and then I was to slow ...

Enough talking, pictures:

(https://up.picr.de/33722399zk.jpg)

(https://up.picr.de/33722397bo.jpg)

(https://up.picr.de/33722395md.jpg)

(https://up.picr.de/33722403ja.jpg)

(https://up.picr.de/33722401uw.jpg)

(https://up.picr.de/33722402vj.jpg)

(https://up.picr.de/33722405og.jpg)

"How wonderful that all of you showed up" (Napkins)
(https://up.picr.de/33722406rn.jpg)

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: Cheese on September 02, 2018, 02:16 PM
Maybe this is way off base and most people are not at all interested. But I thought I'd give it a go.

Well, with 207 posts and over 13,000 reads in  just 2 months... I think you nailed it. [thumbs up]
Title: Re: What's Cooking
Post by: Cheese on September 02, 2018, 04:57 PM
Hey Oliver...salmon & prawns 🍤...sounds nummy.

The beef looks delicious. Is that a blue cheese sauce that’s in the bowl?

I’ve never seen rolls like that. Sesame seed, caraway seed but what’s the blue?
Title: Re: What's Cooking
Post by: six-point socket II on September 02, 2018, 05:50 PM
Thanks @Cheese :)

It's a dijon mustard (seed style) sauce.

Those are poppy seeds.

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: GoingMyWay on September 02, 2018, 06:02 PM
Well, with 207 posts and over 13,000 reads in  just 2 months... I think you nailed it. [thumbs up]

I must say I have been pleasantly surprised by the interest and response to this thread  [big grin].

I’ve never seen rolls like that. Sesame seed, caraway seed but what’s the blue?

I was also gonna comment that those were some interesting looking rolls.  I like that there are a variety of different rolls.  The real question is - which roll was the best??
Title: Re: What's Cooking
Post by: six-point socket II 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
Title: Re: What's Cooking
Post by: GoingMyWay 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.
Title: Re: What's Cooking
Post by: GoingMyWay 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.

[attachimg=1]

They even had some Halloween colored chips [cool]!

[attachimg=2]

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:

[attachimg=3]

[attachimg=4]

[attachimg=5]

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.

[attachimg=7]

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.

[attachimg=6]

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].

Title: Re: What's Cooking
Post by: Peter Halle 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
Title: Re: What's Cooking
Post by: Bob Marino 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.
Title: Re: What's Cooking
Post by: deepcreek 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!
Title: Re: What's Cooking
Post by: Peter Halle 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
Title: Re: What's Cooking
Post by: GoingMyWay 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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Title: Re: What's Cooking
Post by: Cheese 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.
 

Title: Re: What's Cooking
Post by: GoingMyWay 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]!!!!
Title: Re: What's Cooking
Post by: Peter Halle on September 04, 2018, 06:46 PM
Here is an article on kobe beef from wikipedia:  https://en.wikipedia.org/wiki/Kobe_beef (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 (https://www.bonappetit.com/entertaining-style/trends-news/article/kobe-wagyu-steak-myths)

Peter
Title: Re: What's Cooking
Post by: six-point socket II 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)

(https://up.picr.de/33750618hc.jpg)

(https://up.picr.de/33750624bf.jpg)

(https://up.picr.de/33750638sw.jpg)

(https://up.picr.de/33750629it.jpg)

(https://up.picr.de/33750633uz.jpg)

(https://up.picr.de/33750643qt.jpg)

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: GoingMyWay 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.
Title: Re: What's Cooking
Post by: six-point socket II 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
Title: Re: What's Cooking
Post by: GoingMyWay 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).
Title: Re: What's Cooking
Post by: six-point socket II 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

Title: Re: What's Cooking
Post by: Peter Halle on September 05, 2018, 06:12 PM
Happy belated birthday my Friend!

Glad to see your food score!  Looks marvelous!

Peter
Title: Re: What's Cooking
Post by: Cheese on September 08, 2018, 01:10 AM
Here is an article on kobe beef from wikipedia:  https://en.wikipedia.org/wiki/Kobe_beef (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 (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]
Title: Re: What's Cooking
Post by: Cheese 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.
Title: Re: What's Cooking
Post by: GoingMyWay 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.

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Last night we made minestrone soup for dinner.

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Title: Re: What's Cooking
Post by: GoingMyWay 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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Title: Re: What's Cooking
Post by: Cheese 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?
Title: Re: What's Cooking
Post by: GoingMyWay 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.
Title: Re: What's Cooking
Post by: six-point socket II 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.

(https://up.picr.de/33807901qj.jpg)

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 ...

(https://up.picr.de/33807903pk.jpg)

(https://up.picr.de/33807904bo.jpg)

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: six-point socket II on September 15, 2018, 01:13 PM
From Thursday, onion-quiche.

(https://up.picr.de/33828532wn.jpg)

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: Cheese 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
Title: Re: What's Cooking
Post by: six-point socket II 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

Title: Re: What's Cooking
Post by: Tinker 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.

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Last night we made minestrone soup for dinner.

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@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

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Title: Re: What's Cooking
Post by: GoingMyWay 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.
Title: Re: What's Cooking
Post by: Tinker 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
Title: Re: What's Cooking
Post by: Cheese on September 17, 2018, 09:57 AM
Thanks we used Lidia Bastianich's recipe for the Minestrone soup. We like her recipes because they're pretty straight forward and simple.

Well thanks for that info. 🙏  I've never heard of her before but she has 6 restaurants and 5 market places. I think I'll try one of her recipes for tonight.  [big grin]

https://lidiasitaly.com/recipes/

Also of interest, is she has a market in Chicago that may be interesting to visit.

https://www.eataly.com/us_en/stores/chicago/

My favorite non-celebrity Italian chef is Giuliano Bugialli and one of my favorite cook books is "Bugialli on Pasta". Two of his recipes that are a staple are "Sweet & Sour Carrots" and "Chicken with Black Olives".

http://www.tantemarie.com/blog/chef-giuliano-bugialli/
Title: Re: What's Cooking
Post by: GoingMyWay on September 17, 2018, 10:24 AM
Lidia has also had several tv shows on PBS. That's how we came to know about her and also where we specifically got her recipe for the minestrone and the octopus and spaghetti that I posted a while back. I noticed that the recipe for minestrone soup online was a little different than how she made it on the tv show. The beauty of her recipes is that they're really easy and don't require very specific measurements. Handful of this, spoonful of that.

Is Lidia also involved with Eataly?  I thought that was a partnership between her son, Joe Bastianich and Mario Batali.

We might check out Eataly as we're currently in Chicago. We're heading to Chinatown today.
Title: Re: What's Cooking
Post by: Cheese on September 17, 2018, 10:52 AM
We might check out Eataly as we're currently in Chicago. We're heading to Chinatown today.

If you do check out Eataly, let us know what you think. [smile]
Title: Re: What's Cooking
Post by: six-point socket II on September 18, 2018, 03:12 PM
Afternoon, plum pie.

(https://up.picr.de/33855390fn.jpg)

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Evening, BBQ.

(https://up.picr.de/33858320el.jpg)

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Kind regards,
Oliver
Title: Re: What's Cooking
Post by: Tinker on September 18, 2018, 04:05 PM
@six-point socket II and @GoingMyWay I have just been torturing--- Er! showing --- my wife some of your dishes. She is from Germany and she was going crazy over some of your offerings. I have been with her to visit her family south of Stuttgart several times. We have never gotten a bad meal anywhere in Germany. I think I gain 10 pounds everytime I have visited. Thanks for showing so many enjoyable meals.
Tinker
PS She just visited our German Deli today and we are having Weiswurst for dinner. Definitely not in the same class as some of the meals you  have shown, but my wife gets excited anytime she brings home any of those sausages that remind her of her previous home
Title: Re: What's Cooking
Post by: Jesse Cloud on September 19, 2018, 12:28 AM
.....
My favorite non-celebrity Italian chef is Giuliano Bugialli and one of my favorite cook books is "Bugialli on Pasta". Two of his recipes that are a staple are "Sweet & Sour Carrots" and "Chicken with Black Olives".

http://www.tantemarie.com/blog/chef-giuliano-bugialli/

I have a Giuliano Bugialli story.  I took a class back in the 90's from a guy who was close friends with Bugialli.  He would meet Bugialli whenever the chef came to D.C. and get him whatever materials he needed for classes, etc.  He also took him to restaurants in the area.  I asked which Italian restaurant Bugialli liked best.  His answer "He hates all American Italian restaurants.  All his favorite U.S. restaurants serve Chinese food."

I really enjoy Bugialli, too.  Have cooked many of his recipes.
Title: Re: What's Cooking
Post by: six-point socket II on September 19, 2018, 08:20 PM
@six-point socket II and @GoingMyWay I have just been torturing--- Er! showing --- my wife some of your dishes. She is from Germany and she was going crazy over some of your offerings. I have been with her to visit her family south of Stuttgart several times. We have never gotten a bad meal anywhere in Germany. I think I gain 10 pounds everytime I have visited. Thanks for showing so many enjoyable meals.
Tinker
PS She just visited our German Deli today and we are having Weiswurst for dinner. Definitely not in the same class as some of the meals you  have shown, but my wife gets excited anytime she brings home any of those sausages that remind her of her previous home

Hey Tinker,

that's great! :) Oh, and while I'm not from southern Germany, I still love me a good Weisswurst. :)

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: GoingMyWay on September 26, 2018, 11:57 AM
If you do check out Eataly, let us know what you think. [smile]

Eataly was quite good.  We got a dozen oysters (even though I had mentioned earlier about being a little scared about getting sick from raw oysters.  Usually I seem to care less when I'm on vacation - you know, when in Rome do as the Romans do.)  The oysters weren't that great - I found a lot of larger than normal pieces of shell inside.  We also got the Octopus, which was exceptionally tender.  We shared the Squid Ink Tagliatelle.  The pasta was perfectly cooked and tasted great.  The overall meal was over $100 with a glass of white wine, but that seemed to be pretty much par for the course for our dinners in Chicago.

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Eataly also had the largest selection of Italian items that I have ever seen.  Literally everything in the 2 level store.
Title: Re: What's Cooking
Post by: GoingMyWay on October 03, 2018, 10:17 AM
I'm a bit behind in posting dinner pictures.

Last Sunday we made kind of our own teppenyaki at home with some american style wagyu that I bought at the local asian supermarket.

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Last Monday we made pork chops with sauerkraut and instant mashed potatoes.

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Last Thursday we made wonton noodle soup.  We were actually using frozen broth and frozen wontons from when he had made it fresh back in May.

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We still had leftover wonton noodles so my wife made stir fried noodles with chicken on Friday.

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On Monday we made Okoyonomiyaki.

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Last night we made Chicken Kabsa using Martha Stewart's recipe.  I had never heard of the dish before I saw it Martha Stewart's cooking school, but evidently it's the national dish of Saudi Arabia.

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Title: Re: What's Cooking
Post by: GoingMyWay on October 03, 2018, 10:20 AM
I may have tried to attach a few too many images in the last post - it looks like the last 6 images didn't make it.

I added the missing images to this post:

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Title: Re: What's Cooking
Post by: GoingMyWay on October 04, 2018, 08:28 AM
Last night we made lo mein with baby octopus.  I would have preferred beef, but we had leftover baby octopus from the okonomiyaki so we used it up.

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Title: Re: What's Cooking
Post by: GoingMyWay on October 06, 2018, 09:13 PM
Chicken and dumplings for dinner tonight.

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Title: Re: What's Cooking
Post by: Cheese on October 06, 2018, 10:47 PM
That’s interesting, after having some shavings from the now infamous mystery block fall into last nights lamb chops, I feel both dazed and confused, albeit not in the same way that it affected Led Zep.

What first caught my eye was the Trinity, yet it was not the traditional Trinity that we think about. It appeared to be onion, carrots and celery as opposed to onion, peppers and celery. Is that a local twist?

The dumplings look great, my grandmother made some of the best. Her mashed potatoes (RIP Nora) were like eating cement but her dumplings were delicious.

That’s some great looking thigh meat. It makes me want to take a break from the chicken breast syndrome.
Title: Re: What's Cooking
Post by: GoingMyWay on October 06, 2018, 11:01 PM
I read the other post about that mystery block. It sure looked like graphite and appeared to be used as a lubricant to me, but I don't know much about these type of things.

I believe the "trinity" is regional. In cajun country it's usually onions, celery, and green pepper. Traditionally (at least in classic French cuisine) I believe the mirepoix is carrots, onions, and celery. There's also a similar Italian soffrito.

The dumplings are more like drop biscuits. I have seen other variations of chicken and dumplings where the dumplings are more like extra wide/thick noodles.

The thighs were pretty good. I was just commenting to my wife today that I really don't like chicken legs or thighs that much. I most prefer wings, but eaten as wings on the bone of course. I also like breast meat.
Title: Re: What's Cooking
Post by: Cheese on October 06, 2018, 11:23 PM
You’re right...I forgot about the soffrito.  [tongue]

The thighs do look good and I need to expand a bit as chicken breasts in our household are like gold bullion (according to my wife), while chicken thighs are considered more like Bitcoin.

A thought...Maybe some pizza with lots of cheeses and some chicken thigh meat may confuse the princess.  [big grin]
Title: Re: What's Cooking
Post by: GoingMyWay on October 07, 2018, 08:57 PM
We made chili for dinner.

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Title: Re: What's Cooking
Post by: GoingMyWay on October 08, 2018, 07:57 PM
I used some of the leftover chili to make chili mac for lunch.

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Title: Re: What's Cooking
Post by: GoingMyWay on October 10, 2018, 10:09 AM
Last night we made a corned beef and cabbage casserole with some cheddar cheese biscuits.

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Title: Re: What's Cooking
Post by: SRSemenza on October 10, 2018, 11:26 AM
That's a cool way to get the cheese into the biscuits!

Seth
Title: Re: What's Cooking
Post by: GoingMyWay on October 10, 2018, 11:29 AM
Yup I saw it in a YouTube video - same video where I got the recipe for the casserole.  It is such a simple way to get the cheese in there - just cut a cross and insert a couple of pieces of cheese.
Title: Re: What's Cooking
Post by: GoingMyWay on October 16, 2018, 10:36 AM
On Saturday my wife made Banh Canh with homemade Banh Canh noodles.

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On Sunday we made Ragu alla Bolognese with Papardelle.

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Title: Re: What's Cooking
Post by: GoingMyWay on October 17, 2018, 09:14 AM
Last night I went a little crazy with the grilling.  I made rotisserie turkey breast along with hamburgers, brats, potatoes, and broccoli rabe.  I had always wanted to try these prepackaged burgers because they look so good.  Unfortunately they weren't that good - especially not for nearly $10 for 4 patties.  At least the brats were on sale for $3.

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Title: Re: What's Cooking
Post by: Peter Halle on October 17, 2018, 09:34 AM
Well last night was frozen pot pies. 

BUT
@GoingMyWay has reminded me that I haven’t done a turkey breast rotisserie style in a while and he speared his a different way!  So maybe this weekend the Weber with it’s rotisserie attachments will come into play.  Yum.
Title: Re: What's Cooking
Post by: GoingMyWay on October 17, 2018, 09:46 AM
This was actually my first time ever roasting a turkey breast before (in the oven or on the grill or on a rotisserie).  I'm quite happy with how it turned out.  I had planned to spear it the traditional way initially and then I realized I wasn't going to be able to push through the breast bone.  I had seen a YouTube video where they speared it basically through where the wing was so I used that method instead.  It worked out fine.

The turkey breast came pre-brined so I just seasoned with a little bit of kosher salt and black pepper.  I've used Weber Beer Can Chicken Rub before on both beer can chickens as well as rotisserie chickens and the skin always seems to get too dark.  The skin came out just how I like it yesterday.

I hope to see your rotisserie turkey breast pics this weekend!
Title: Re: What's Cooking
Post by: Cheese on October 18, 2018, 10:31 AM
That turkey looks delicious.

I've never seen that grate setup on a Weber before with a round briquet holder in the middle along with the central door. I'm familiar with the grate that has 2 end doors and the 2 briquet holders are half-moon shaped so they can be pushed together or pulled apart for indirect cooking.
Title: Re: What's Cooking
Post by: GoingMyWay on October 18, 2018, 10:41 AM
It came out really nicely.  I surprised myself actually!  I'm thinking about making the Thanksgiving Turkey on the rotisserie this year instead of using the indoor electric turkey fryer that we've used the last 3 years.  Thought my understanding is that it may be harder to maintain the cooking temperature when it's cold outside.

That grate is part of Weber's Gourment BBQ System: https://www.weber.com/US/en/accessories/cooking/gourmet-bbq-system/.  It came with the new charcoal grill that my wife got me for my birthday last month: https://www.weber.com/US/en/grills/charcoal-grills/performer-series/15301001.html.  I had been wanting another grill for a while.  Now I can cook something on the rotisserie, ribs, or use my Vortex to make wings on one grill while I cook something else on the other  [thumbs up].

This is also the first grill I've had with a built in thermometer in the lid.  That is a game changer!  Before I was totally flying blind not having a clue how hot it was inside.
Title: Re: What's Cooking
Post by: Cheese on October 18, 2018, 12:10 PM
Though my understanding is that it may be harder to maintain the cooking temperature when it's cold outside.

Ya, be careful...several Christmas eves ago we had people over for dinner and the plan was to grill the steaks outside. Unfortunately it was Zeroº out and windy. The Weber just wouldn't get hot, gas probably would have worked better. At any rate, when dinner was 1 hour late "the boys" decided to move the Weber into the garage and leave the door open to help the process along. When dinner was now 2 hours late "the boys" then decided to close the garage door to further help the process along. Consequently, the garage filled up with smoke so completely that we couldn't see each other let alone the food we were cooking. We stunk from all that smoke, it permeated everything, our clothing and our hair. The garage still smelled 5 months later.  [tongue]  Live & learn.

I have an older Performer model, it has a stainless side cover under which is a bin for the charcoal. It can be seen in the very top part of the photo. It's 15-18 years old and still just hums along. I do try to enjoy it year round.

Thanks for the info on the Gourmet System. That sear grate and griddle look pretty interesting.
Title: Re: What's Cooking
Post by: GoingMyWay on October 18, 2018, 02:15 PM
Methinks a Big Green Egg might be ok in the cold since it's so heavy and thick.  I've never used one, but I know they can really hold the heat.

Yikes!  Couldn't you all have died from smoke inhalation or carbon monoxide poisoning?

I kinda wanted the super deluxe Performer grill with the ignition system and the charcoal holder, but space is at a premium and we already have the other Weber so we decided to get the smallest Performer.  The foldable table is good as we can also always use more table space.

I'd be interested in the Sear Grate, but I have the Grill Grates that work really well over my Slow N' Sear.  The pizza stone might be cool.  I have a baking stone for our oven.  It mostly just sits in the bottom, under the rack to act as a heatsink. I need to check and see how well my wok fits into the opening.  Weber offers a cast iron wok, but from my understanding that seems to be the opposite of what you want.  The wok should be able to quickly absorb and dissipate the heat - the cast would really hold the heat even if it was removed from over the coals.

I seem to recall Alton Brown showed how you can use a Charcoal Chimney Starter as a "burner" for a wok.  Speaking of Alton Brown, has anyone else seen that his show Good Eats is back?  It's called Good Eats Reloaded.  I watched the first episode and I was quite disappointed.  I was expecting a complete reboot of the series.  It ended up being him just revisiting clips from the original episode adding his commentary as to how what he originally said might have changed.

I just realized that the Weber website doesn't show all of the Gourmet BBQ System accessories that are shown in the brochure that came with the grill:

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Title: Re: What's Cooking
Post by: Gregor on October 20, 2018, 02:25 PM
A little quiche, always tasty.
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Title: Re: What's Cooking
Post by: PeterJJames13 on October 20, 2018, 04:32 PM
Big Green Egg is definitely great in the cold. Years ago, when I was new to egging, I was smoking a pork shoulder in late January. Mercury was -3 F. I figured I'd use more charcoal than I normally use on a smoke like this. I couldn't keep the temps low enough - I most definitely underestimated the insulating properties of the ceramics. Rookie mistake on my part. Now I'm well aware and trust what it can do - I also sell them.
Title: Re: What's Cooking
Post by: GoingMyWay on October 21, 2018, 01:04 PM
Yesterday was my wife's birthday. We made a roast beef, sauteed mushrooms, haricots verts, oven fried potatoes, popovers, and homemade gravy. 

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Title: Re: What's Cooking
Post by: Peter Halle on October 21, 2018, 01:55 PM
Yesterday was my wife's birthday. We made a roast beef, sauteed mushrooms, haricots verts, oven fried potatoes, popovers, and homemade gravy. 

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YUM!  Except for the mushrooms.  Surprised you didn't sous vide the beef.  But it looks delicious!

Peter
Title: Re: What's Cooking
Post by: GoingMyWay on October 21, 2018, 02:08 PM
I guess mushrooms are one of those love em or hate em kind of things.  I hated them when I was a child, but I like em now.

I think I have made a sous vide roast before.  It's a little less than ideal since the big piece of meat sits in its own juices for so long it really makes it had to develop that nice caramelized crust you get from the dry heat of the oven.  I did miss having that perfect edge to edge pink however.  It was in fact a little overcooked to our normal liking.

We were in a little bit of of a hurry yesterday so I first seared it on the stove and then put it into a 375 degree oven.  It was supposed to be about 15 minutes per pound for medium rare.  I used a probe thermometer set to 125 degrees.  I think it was closer to 1:30 to reach 125.  From the doneness of the meat, I think I should have actually set the target temp to 120 degrees.  I've also used the reverse sear technique for roasts, but that takes longer since the oven is much cooler.

I've heard the "best" way to make prime rib is to crank the oven as hot as it will go, throw the roast in for a short while and then turn the oven off completely and let it very slowly cook like overnight.  I've never tried this, in fact I had also read that the technique doesn't even really work on modern ovens since they don't hold the heat in like they used to.
Title: Re: What's Cooking
Post by: Peter Halle on October 22, 2018, 02:41 AM
@GoingMyWay   If you are into roasting rib roasts, here is an interesting read:  https://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html (https://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html)

His cookbook “The Food Lab” is a great cookbook and gift for those who get into food science and enjoy reading in addition to cooking.

Peter
Title: Re: What's Cooking
Post by: GoingMyWay on October 22, 2018, 08:21 AM
Thanks for that link.  I think I used his Perfect Prime Rib with Red Wine Jus recipe for Christmas one year.  I don't recall if I had seen the article that you sent or not.  His technique is very good, albeit a longer cook time at only 200 degrees. 

One of the things that I was trying to do by making the turkey and roast beef this week is get more practice / experimentation in before a major holiday meal.  I was just telling my wife that the problem is we normally only cook a turkey and prime rib 1 time a year.  Usually for Thanksgiving and Christmas.  I'm always afraid to try something new or test something out for fear of ruining a meal for multiple people.  This past week was a good opportunity to "live free" and not be too worried about a complete failure since it was just the 2 of us eating.

Yesterday we finished up the turkey breast by making turkey club sandwiches. We also made home fries by cooking the 2 leftover grilled potatoes in the bacon fat.

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We made a little turkey stock that we froze from the turkey breast carcass.

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For dinner we had a simple split pea soup that was made with just ham hocks, split peas, and water.  The last couple times we have made pea soup it ended up being very thick.  This time I added extra water to thin things out.  Unfortunately, I ended up adding way too much water so the soup was very very thin. 

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Title: Re: What's Cooking
Post by: Cheese on October 22, 2018, 01:02 PM
Talking about the Weber Performer grills and particularly the stainless tray/table off to the side, I always assumed the tray was manufactured from 304 stainless. First because after 15-18 years of outside exposure there isn't a trace of rust and secondly, because 304 is a lot cheaper than the equivalent amount of 316. Both of these stainless products are very non-magnetic.

Well this last weekend I was going to grill some marinated flank steaks and I wanted to use the SysLite with the magnetic adapter and try to find a place on the bevel cedar siding where I could mount the SysLite. After fumbling around for a while I decided to place the light on the grill table and then mark the area on the siding where I would mount the light...the SysLite stuck to the stainless table.  [eek]

Here are some shots, so @GoingMyWay , this may be an alternative for you if you need some localized lighting when grilling at night.
Title: Re: What's Cooking
Post by: GoingMyWay on October 22, 2018, 01:10 PM
That's a nice setup.  There have been several instances when I needed more light while grilling after sunset.  I usually had to struggle to use the flashlight on my phone.

Any idea now what kind of stainless steel or other metal the table is made out of?

Are you telling me I need to buy a SysLite now???  I had seen some kind of Festool lights come up on the recon site, but never really paid attention since I didn't think I had a need for it.  I may need it now...
Title: Re: What's Cooking
Post by: Cheese on October 22, 2018, 01:33 PM
Any idea now what kind of stainless steel or other metal the table is made out of?

I still think it's 304 stainless because there's absolutely no rust after all these years. The only thing I can figure is that during the stamping/forming process, the molecular structure is changed as far as magnetism is concerned, (maybe a kind of work hardening process) , yet the corrosion resistance is not affected. If that's the case, that could be a big processing bonus for many items and manufacturers. I'm thinking specifically the boating industry.

The Festool mount holds good and tight as I rotated the SysLite 90º on the mount (parallel to the stainless surface) and it never moved or tipped. I think your situation may be the same. Take a very small refrigerator magnet to the surface and if it sticks, you'll have no problem with the Festool magnetic mount.  [big grin]
Title: Re: What's Cooking
Post by: GoingMyWay on October 22, 2018, 01:43 PM
I don't know anything about metallurgy, but a molecular structure change from hardening sounds interesting.

I just checked.  The magnet stuck fine to my table also.
Title: Re: What's Cooking
Post by: Cheese on October 22, 2018, 01:55 PM
I had seen some kind of Festool lights come up on the recon site, but never really paid attention since I didn't think I had a need for it.  I may need it now...

If you decide to purchase from the recon site, just be aware that I've seen both the original KAL (600 lumen) and the newer KAL II  (770 lumen) for sale and the price differential was literally $10. The older KAL has 6 LEDs with a run time of 90/240 minutes, while the newer KAL II has 12 LEDs with a run time of 130/290 minutes.
Title: Re: What's Cooking
Post by: GoingMyWay on October 22, 2018, 01:58 PM
Thanks for the heads up.  It's just the CXS 1.5 vs 2.6 being offered up.
Title: Re: What's Cooking
Post by: Tinker on October 23, 2018, 04:46 AM
@GoingMyWay   >>>For dinner we had a simple split pea soup that was made with just ham hocks, split peas, and water.  The last couple times we have made pea soup it ended up being very thick.  This time I added extra water to thin things out.  Unfortunately, I ended up adding way too much water so the soup was very very thin. <<<

My aunt, as also my mom, used to make pea soup very thick. I loved it that way. Later, it was great to sit down to a steaming hot bowl of pea soup when coming home from plowing snow. My wife does not make it quite so thick, but pea soup is great any time the weather is cold and stormy. It does not  last long in our house.
Tinker 
Title: Re: What's Cooking
Post by: Gregor on October 23, 2018, 06:46 AM
One of the things that I was trying to do by making the turkey and roast beef this week is get more practice / experimentation in before a major holiday meal.
Regarding roast beef I can recommend to reverse roast it: Put with a core thermometer into 60-80°C (depending on how many hours you want to start before dinner, lower temperature and more time usually gives better results) oven and drop the temperature to 55°C the moment the beef core reaches that target level. You can keep it like this for several hours without any degredation and when your guests finally arrive (on time or late) you take it out to give it a brief high-heat treatment (on the grill or in a pan) that quickly brings the outside/crust to your level of liking - let it sit for 2-3 minutes after the charring stage and you'll end up with perfect roastbeef.

What's nice with this approach is that it works regardless the size of your cut (thinner ones will just be quicker to reach the stage where you can put them into hibernation by dropping the oven to the core temperature) and massively eases requirements on your (or your guests) timing.
Title: Re: What's Cooking
Post by: GoingMyWay on October 23, 2018, 09:40 AM
@GoingMyWay   >>>For dinner we had a simple split pea soup that was made with just ham hocks, split peas, and water.  The last couple times we have made pea soup it ended up being very thick.  This time I added extra water to thin things out.  Unfortunately, I ended up adding way too much water so the soup was very very thin. <<<

My aunt, as also my mom, used to make pea soup very thick. I loved it that way. Later, it was great to sit down to a steaming hot bowl of pea soup when coming home from plowing snow. My wife does not make it quite so thick, but pea soup is great any time the weather is cold and stormy. It does not  last long in our house.
Tinker

Do you use stock or water to make the soup?  We rarely make pea soup - mostly after Easter dinner when we would have a ham bone and some leftover ham to make the soup.

I went to the famous Pea Soup Andersen's in Gustine, CA 5 years ago.  I bought some of their canned pea soup and also their bags of split peas to make at home.  My favorite place to get pea soup is from a fast casual place called Vie de France.  There used to be a lot more in the DC area, but now I think there's pretty much only one near my mom's in Maryland and another in DC itself and maybe one in California.  There are little cubes of ham in the soup and little specks of what carrot that appears to been grated.  I wish I knew exactly how they make it. 

Regarding roast beef I can recommend to reverse roast it: Put with a core thermometer into 60-80°C (depending on how many hours you want to start before dinner, lower temperature and more time usually gives better results) oven and drop the temperature to 55°C the moment the beef core reaches that target level. You can keep it like this for several hours without any degredation and when your guests finally arrive (on time or late) you take it out to give it a brief high-heat treatment (on the grill or in a pan) that quickly brings the outside/crust to your level of liking - let it sit for 2-3 minutes after the charring stage and you'll end up with perfect roastbeef.

What's nice with this approach is that it works regardless the size of your cut (thinner ones will just be quicker to reach the stage where you can put them into hibernation by dropping the oven to the core temperature) and massively eases requirements on your (or your guests) timing.

It is a very good method of cooking.  I've never tried it, but I hear it also works great on a steak on the grill.  The only thing for me is unless it's a very thick steak, I don't like to push a probe thermometer in (one of the main reasons I like sous vide steak so much).  I find it's a little tricky to hit the center of the meat, it's obviously not that hard on a big 4+ lb roast.

Do you know if there's a general rule of thumb for how long it takes for the meat to rise in temperature in say a 200F oven?  It feels like it takes a very long time for the temperature to even go up 1 degree when the oven is so low.  So like maybe we'll put the roast in at 12pm and the internal temperature will be like 56 degrees.  Then by 2pm it'll be like 80 something, but I'm trying to hit 120 or 125.  I know there are a lot of factors that come into play - how cold is the meat to start with, how long has the meat been warming up outside, how big/thick is the meat, but my biggest problem is basically knowing how early I need to put the roast in to eat at say 4pm.
Title: Re: What's Cooking
Post by: Gregor on October 23, 2018, 05:01 PM
It is a very good method of cooking.  I've never tried it, but I hear it also works great on a steak on the grill.  The only thing for me is unless it's a very thick steak, I don't like to push a probe thermometer in (one of the main reasons I like sous vide steak so much).  I find it's a little tricky to hit the center of the meat, it's obviously not that hard on a big 4+ lb roast.
Yes, it's the same idea as sous-vide, just in air instead of vacuuming it and putting it in warm water.
I don't do sous-vide as I prefer to not heat plastics that is in contact with my food.

Regarding your question about timing: https://www.theguardian.com/lifeandstyle/2011/oct/18/ultra-slow-roast-rump-beef-recipe is somewhat the way I do it (at least that was the first one I found when searching for an english language recipe). In case you're unsure put it in 1-2 hours earlier and when reaching desired core temperature just drop the oven temperature to that - as no additional heating of your dinner can happen the meat will stay in perfect state for some hours, without any problems (it'll only get better).
Title: Re: What's Cooking
Post by: GoingMyWay on October 24, 2018, 09:33 AM
The other advantage of using air to cook the food is that the exterior stays dry.  The food becomes quite water logged when cooked in its own juices in the bag which can make getting a good sear a little bit harder.

Thanks for that recipe.  That says 4-5 hours for a rump roast.  I guess if we want to eat around 4pm it would probably be safest to start around 10am.
Title: Re: What's Cooking
Post by: GoingMyWay on October 25, 2018, 02:44 PM
Last night we made Corvina en Papillote.

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Title: Re: What's Cooking
Post by: Cheese on October 25, 2018, 03:42 PM
Last night we made Corvina en Papillote.

Thanks for the great idea...🙏...I have a "Salmon Fillet en Papillote with Julienne Vegetable" recipe that's delicious and that I haven't made in years. I think that baby makes it to the table tonight. [big grin]
Title: Re: What's Cooking
Post by: GoingMyWay on October 25, 2018, 03:45 PM
Awesome!  I hope to see pics.

We normally use salmon, but we had 2 pieces of frozen corvina so we used that instead.
Title: Re: What's Cooking
Post by: Cheese on October 25, 2018, 04:03 PM
Ya, it’s an Alton Brown recipe circa 2003. Haven’t made it in 5-7 years.

What’s corvina? Not familiar with that one.
Title: Re: What's Cooking
Post by: GoingMyWay on October 25, 2018, 04:07 PM
I guess it's also known as drum.  This was the first time that we had it.  We were looking for a thicker cut of white fish and saw it at Costco so we bought it.
Title: Re: What's Cooking
Post by: Cheese on October 25, 2018, 04:16 PM
That's funny because I've also never heard of drum.

I thought the last time I made this recipe I used cod so that it wouldn't overpower the fennel, leeks, snow peas, carrots & bell pepper. However I couldn't find it under the cod section so I went to the salmon section and it popped up. We'll see what fish looks the best at the monger tonight.  [big grin]
Title: Re: What's Cooking
Post by: GoingMyWay on October 25, 2018, 04:20 PM
I had never heard of drum either LOL.  I thought like it sounded like a more familiar name though.

Yup sometimes it is best to use whatever looks best or is available at the market.
Title: Re: What's Cooking
Post by: Cheese on October 27, 2018, 10:29 AM
Awesome!  I hope to see pics.

We normally use salmon, but we had 2 pieces of frozen corvina so we used that instead.

Well I went to the market to purchase some fish, but I fell in love with these lamb chops. Just look at the size of the tenderloin. [eek]

So, keeping it simple, just Malden sea salt, fresh ground pepper and minced fresh rosemary. Cooked till they were 135º in the center and then a 5 minute foil covered rest. Nummy...

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Title: Re: What's Cooking
Post by: Bob Marino on October 27, 2018, 10:59 AM
Awesome!  I hope to see pics.

We normally use salmon, but we had 2 pieces of frozen corvina so we used that instead.

Well I went to the market to purchase some fish, but I fell in love with these lamb chops. Just look at the size of the tenderloin. [eek]

So, keeping it simple, just Malden sea salt, fresh ground pepper and minced fresh rosemary. Cooked till they were 135º in the center and then a 5 minute foil covered rest. Nummy...

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 Looks delicious (as do so much food does here) cooked perfectly with a juicy top. What grill did you use?
Title: Re: What's Cooking
Post by: Cheese on October 27, 2018, 12:53 PM
Looks delicious (as do so much food does here) cooked perfectly with a juicy top. What grill did you use?

Hey Bob, I use a Weber charcoal grill, however I went outside Thursday evening and I was out of charcoal.  [sad]  So I just used the gas range with a LeCreuset grill pan.

https://www.williams-sonoma.com/products/le-creuset-signature-square-grill-pan/?pkey=ccookware-le-creuset%7Cle-creuset-cast-iron&isx=0.0.4046
Title: Re: What's Cooking
Post by: Cheese on October 27, 2018, 11:53 PM
Awesome!  I hope to see pics.

GoingMyWay, here are your photos...
This recipe is called "Salmon Fillet en Papillote with Julienne Vegetable" from Alton Brown circa 2003. I looked up En Papiliote today and found it was French for "in parchment". That makes sense.  [big grin]

Photo 1: Ingredients left to right:
Sea salt, fresh ground pepper, ground coriander
Blanched snow peas
Fennel bulb
Carrots
Leaks
Navel orange slices...I wanted Blood oranges but they're not yet in season
Fennel fronds
Orange bell pepper
Alaskan Sockeye Salmon

Photo 2: Ingredients arranged on the parchment paper before wrapping it up.

Photo 3: Everything cooked in parchment paper and done at the same time.  Delicious and healthy [big grin] [big grin]  That's a complete meal...however if you're an over achiever, just grab another parchment pouch, I guarantee your tummy will be filled.

And then if you're really an ultra over achiever, try adding some white/brown rice bed to the mixture and some more liquid. I haven't tried that but it would be interesting.  [smile]

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Title: Re: What's Cooking
Post by: GoingMyWay on October 28, 2018, 07:09 PM
Thanks for sharing your pictures Cheese!

When I first read "lamb chops," the image of the scrawny rack of lamb chops immediately came to mind.  I've never had this type of lamb chop before.  They look great (well except for the rosemary - I don't like rosemary or thyme) and perfectly cooked!  The resting of the lamb is absolutely critical.  If it's not allowed to rest the meat will look way under cooked  Did you serve them with mint jelly?

Your sockeye salmon en papillote looks great also.  I'd never have thought to include a sweet citrus like regular oranges or blood orange.  My wife put some thin slices of lemon on her fish.  We also put little thin slices of potato as the base of our corvina en papillote.  I cut them with a vegetable peeler to make sure they were thin enough to cook in about 20 minutes.  Speaking of corvina - it was funny how neither of us had heard of that fish before.  My wife's cousin was over the other day and she said she had grilled corvina from a Korean restaurant.  I asked her twice if she was sure it was corvina because it doesn't seem to be a very common fish (she had never heard of corvina before either).

Last night we made thai rice soup.  It's a pork stock with cooked rice mixed in and served with pork meatballs and a soft boiled egg.  The meatball flavor reminded me a lot of wonton filling.

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Title: Re: What's Cooking
Post by: Cheese on October 29, 2018, 01:30 PM
Did you serve them with mint jelly?

I'd never have thought to include a sweet citrus like regular oranges or blood orange. 

I asked her twice if she was sure it was corvina because it doesn't seem to be a very common fish (she had never heard of corvina before either).


Nope...no mint jelly, just the seasonings. It is delicious, especially that big tenderloin.   [big grin]

I failed to add, that once assembled, I added 1 Tbl of fresh squeezed OJ and 1 Tbl of some nice white wine to the oranges on top. Then I sealed the pouches up and put them in the oven. You could also add a dollop of butter to the oranges if you prefer.

I prefer blood oranges because they're a bit sweeter and I love their color.  [eek]

I looked up Corvina and found this. Look at the six cooking methods, this is a pretty versatile fish. [smile] I'm going to look around for some, I'll check at Coastal this week.

http://www.fortunefishco.net/Assets/ffg-corvina-sm.pdf
Title: Re: What's Cooking
Post by: six-point socket II on October 29, 2018, 02:44 PM
Hi!

Today it was "Housewife's pie".

(https://up.picr.de/34202862mp.jpg)

(https://up.picr.de/34202864nj.jpg)

(https://up.picr.de/34202865oa.jpg)

(https://up.picr.de/34202866vn.jpg)

(https://up.picr.de/34202868dd.jpg)

(https://up.picr.de/34202869wf.jpg)

(https://up.picr.de/34202872pl.jpg)

(https://up.picr.de/34202873im.jpg)

(https://up.picr.de/34202875xw.jpg)

(https://up.picr.de/34202876mq.jpg)

(https://up.picr.de/34202877rf.jpg)

(https://up.picr.de/34202879bc.jpg)


Kind regards,
Oliver
Title: Re: What's Cooking
Post by: justaguy on October 31, 2018, 11:35 AM
We have a Halloween block party every year. The residents all bring a dish and some sides. We eat and have a drink while passing out candy to the kids. The past few years I've made pulled pork. This year a couple of neighbors asked me to add a shoulder/"butt" just for them.

The Primo is full to capacity.
Title: Re: What's Cooking
Post by: six-point socket II on October 31, 2018, 11:36 AM
Wow, that looks amazing!

Have a great Halloween party!

Kind regards,
Oliver
Title: Re: What's Cooking
Post by: GoingMyWay on October 31, 2018, 01:24 PM
Hi!

Today it was "Housewife's pie".

(https://up.picr.de/34202862mp.jpg)

(https://up.picr.de/34202864nj.jpg)

(https://up.picr.de/34202865oa.jpg)

(https://up.picr.de/34202866vn.jpg)

(https://up.picr.de/34202868dd.jpg)

(https://up.picr.de/34202869wf.jpg)

(https://up.picr.de/34202872pl.jpg)

(https://up.picr.de/34202873im.jpg)

(https://up.picr.de/34202875xw.jpg)

(https://up.picr.de/34202876mq.jpg)

(https://up.picr.de/34202877rf.jpg)

(https://up.picr.de/34202879bc.jpg)


Kind regards,
Oliver

That looks interesting.  I've never heard of a Housewife's pie before though.  I kinda reminds me of a stromboli, but not that similar.

We have a Halloween block party every year. The residents all bring a dish and some sides. We eat and have a drink while passing out candy to the kids. The past few years I've made pulled pork. This year a couple of neighbors asked me to add a shoulder/"butt" just for them.

The Primo is full to capacity.


That looks yummy.  I wish we had a Halloween block party like that where I live.
Title: Re: What's Cooking
Post by: GoingMyWay on November 13, 2018, 03:50 PM
A while back we made crispy pork belly with oil blanched snow pea tips.  Sadly the crispy pork belly was a fail because it wasn't crispy.  This was the second time we made it.  The first time it came out nice and crunchy.  I used the same recipe so I'm not sure where I went wrong.

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Sunday we made sous vide ribeye and sauteed chanterelle mushrooms.  NY strip is my favorite cut of steak, but my wife says that the ribeye steak is better and also more tender.

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Last night I grilled up some Mediterranean marinated chicken breasts for my wife's lunch.

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