What's Cooking

[FestitaMakool]

Thanks guys!
It tasted as good as hoped. Seasoned only with freshly grind salt & pepper it’s amazing what low temp cocking can do with tenderness and taste.

Cheese, looking forward to hear ..  [wink]

 

[GoingMyWay]

I've been on a rather boring diet for the last month so I haven't been posting any food pictures. Yesterday was my first attempt at a whole packer brisket. I was surprised that this nearly 10 pound prime grade brisket was only about $40 at Costco. I was shocked that the choice flat cut briskets were more expensive than a whole prime brisket.

Originally I was going to smoke the brisket for about 4 hours and then finish cooking it sous vide for 24 hours at 155F, but I decided to do the entire cook on the Weber. I followed America's Test Kitchen's recipe, but used a slightly different rub.

The cooking time was much shorter than what America's Test Kitchen suggested. I tried to maintain the grill temperature right around 275F. I can only figure that our brisket was slightly thinner than theirs and thus it cooked faster.

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[Packard]

In  the office, we chipped in and bought a coworker a nice mandoline slicer for her  birthday (about $120.00 USD).  It's been a couple of months and she still has not used it.  I suspect that she is intimidated by it.  It will probably sit in her closet for a while longer.

 

[Cheese]

In  the office, we chipped in and bought a coworker a nice mandoline slicer for her  birthday (about $120.00 USD).  It's been a couple of months and she still has not used it.  I suspect that she is intimidated by it.  It will probably sit in her closet for a while longer.

Funny that you mention the mandoline...I just used one 2 nights ago for a Potato Gratin with Gruyere, Ham, Bacon & Leeks. Absolutely delicious and well worth the prep time needed.  [smile]

I think the average cook considers the mandoline to be the equivalent of a Festool Vac Sys.  [big grin]  They're expensive and they don't know what they're missing until they finally own one...then the light goes on.

Here's the gratin, the topping is fabulous, fresh bread crumbs, Reggiano cheese, crisp bacon and some melted butter all mixed together and spread over the top. The 400º oven heat crisps the top nicely which is a nice contrast to the soft potatoes and cream.

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[hdv]

By the looks of it I've got that exact same mandoline. I think it is a great addition to any kitchen. Together with my Zwilling Profi European style knives and Miyabi Birchwood Japanese knives (also by Zwilling by the way), and my Microplane rasps and chilli mills they make for a perfect setup for those who like to do things manually.

I do own some kitchen machines, but in most cases I prefer to just use hand tools. The machine I use most regularly is a stick blender. All the other machines are only used once in a while.

 

[woodbutcherbower]

Made my speciality last night. Lamb super-curry made with fresh 900,000 scoville Dorset Naga + 750,000 scoville Bhut Jolokia chillies. Served on a bed of jasmine and saffron steamed Pilau rice, garnished with fresh coriander from my garden.

This one separates the men from the boys …..

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[GoingMyWay]

Wow that curry and rice looks amazing!  It must be incredibly spicy!!  I like spicy food, but nothing that hot.

I've made this carnivore meatloaf 4 or 5 times now.  It's really good.  It's just ground beef, parmesan cheese, eggs, pork panko, and liquid aminos.  The liquid aminos really adds a nice soy sauce like flavor and a perfect amount of seasoning.

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I made some Chicken Tenders crusted with pork panko in the air fryer.  They came out really well.  They tasted just like regular chicken tenders.

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I had been looking for picanha for a long time.  I finally found some at Costco recently.

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[peter halle]

[member=66216]GoingMyWay[/member] ,

Is picanha all it is cracked up to be? 

I also saw it at Costco but the Prime New York strips were on sale and I went that way.  They didn't have it the other day when I looked.  I am not a fat eater like the Brazilians are.  I am not criticizing Brazilians for eating the fat, I just can't digestively handle it.

Peter

 

[GoingMyWay]

The picanha was good, but I think it was best when eaten along with the fat cap.  The meat/fat combo really makes it.

I cooked the picanha sous vide at 135F for 2 hours and they were still a little chewy.  The next time I cooked them from frozen for 4 hours at 135F and they came out a little more tender.

We also bought a prime NY strip subprimal, but the picanha was much cheaper.  I think the picanha was only $6.49/lb vs I think $13.99/lb for the prime NY strip.  NY strip is my favorite cut of steak.

I also recently made some lemon pepper chicken leg quarters.  I liked the chicken so much that I made the same recipe again with just chicken thighs.

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[guybo]

Braised beef cheek tacos,the curry and meatloaf look Great

 

[semenza]

  [member=66216]GoingMyWay[/member]  Do you garnish everything with  a hamburger ?  [big grin]

Seth

 

[GoingMyWay]

[member=58842]guybo[/member] beef cheek tacos sound good.  That reminded me that we made tongue tacos again.  The taco shell is melted cheese.

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[member=1619]SRSemenza[/member]  Hahaha good observation!  I added the burger since I had the grill going.  I just threw on a few frozen patties from Costco.

 

[mike_aa]

Made my speciality last night. Lamb super-curry made with fresh 900,000 scoville Dorset Naga + 750,000 scoville Bhut Jolokia chillies. Served on a bed of jasmine and saffron steamed Pilau rice, garnished with fresh coriander from my garden.

This one separates the men from the boys …..

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[member=75780]woodbutcherbower[/member] Wow!  That looks yummy!  I love spicy, but not sure if I could handle this!
Thanks for sharing - Mike A.

 

[woodbutcherbower]

[member=30413]mike_aa[/member] and [member=66216]GoingMyWay[/member] - thankyou both for your kind words. Anything with Nagas or Bhut Jolokias is always going to be ho-t-t-t-t. The key is not to overdo it and destroy the flavour, whilst turning your dinner into one of those crazy-insane-hot ‘badge of honour’ YouTube challenge videos. Everyone also has a different tolerance regarding what constitutes ‘spicy’ I guess.

I started on molten lava, and worked my way up from there [big grin]

I only just started looking at this topic thread. Some fantastic food on here for sure, and some very talented people out there.

 

[Cheese]

The picanha was good, but I think it was best when eaten along with the fat cap.  The meat/fat combo really makes it.

That must be a Southern thing...never heard of it.

 

[tsmi243]

The picanha was good, but I think it was best when eaten along with the fat cap.  The meat/fat combo really makes it.

That must be a Southern thing...never heard of it.

VERY Southern...... like Argentina    (or Brazil, now that I think about it.  I'm pretty sure Picanha is Portuguese)[wink]

 

[Cheese]

VERY Southern...... like Argentina    (or Brazil, now that I think about it.  I'm pretty sure Picanha is Portuguese)[wink]

Thanks for that…that really is Southern.  [smile]

 

[rvieceli]

[member=44099]Cheese[/member] from the interwebs:  [big grin]
https://steakschool.com/learn/what-cut-of-beef-is-picanha/

Ron

 

[peter halle]

and for those who do sous vide and wonder about piranha: 

Peter

 

[rvieceli]

while we're on the subject of unusual but wonderful food:

Haven't had this in about 10 years but it is truly delicious Italian stuff:

Lardo
https://www.thespruceeats.com/what-is-lardo-4778951

Ron