What's Cooking

[Michael Kellough]

Thanks for the local source link Oliver. If you say it works that’s good enough for me but the hyperbolic descriptions ant that link are pretty amusing.

“After proving their numerous and countless benefits in health, cooking, and medical therapies,”

“Himalayan salt tiles are used widely by healthcare experts, physicians, and doctors”

 

[six-point socket II]

[scared] [eek] [big grin]

I promise my local vendor did not try to sell them to me that way. lmao.

I honestly chose the link based on the many pictures. Sorry, had I read those phrases, I had chosen another link. But it seems we're on the same page, speaking of those claims/promises.

Kind regards,
Oliver

 

[Cheese]

Easter Sunday promised to be a great day, so we decided to do the Lamb racks with honey-thyme marinade, BBQ'ed on blocks of Himalayan salt, again.

They didn't disappoint.

Good looking rack of lamb Oliver...ran across this recipe and the sauce looks very interesting. A chimichurri-style sauce with mint and lemon zest, I've always used rosemary. I'll be making the sauce in the next week or so.
https://blog.thermoworks.com/beef/lamb-chops-recipe/

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[tjbnwi]

Best lamb sauce ever.

Lamb sauce

1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 tablespoon prepared mustard (yellow mustard)
1/2 teaspoon sweet basil
1/4 cup lemon juice
1 cup water

Blend sugar, cornstarch, salt, sweet basil, add mustard, lemon juice and water, stir well
Cook over medium heat until thickened
Brush over lamb last 30 minutes
Serve as sauce.

 

[jmbfestool]

For 21 years, my wife made all of our bread. Mostly rye, whole wheat and sour dough. She made our bread all thrue our kids high school years. I built a shelf behind the wood stove that she could heat up the bread dough on. She did the bread dought in our kitchen where it was little cooler. I did not know how cold or hot the dough had to be. But the results were so delicius.
Tinker

[thumbs up]

 

[GoingMyWay]

Last night we made a chicken ballotine using Jacques Pepin's recipe.  He sure does make it look easy deboning the chicken!!  We stuffed the chicken with some sauteed baby spinach and shredded mozzarella cheese.

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I think this was one of the best dishes we've ever made.

 

[GoingMyWay]

Last night we made moo shu pork with homemade wrappers.

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My wife also made some Vietnamese Banh Bao.

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[rvieceli]

So folks might be interested in this.

Thermoworks is having an open box sale on their Thermapen model for $68 normally $100
https://www.thermoworks.com/thermap...source=listrak&utm_medium=email&utm_term=Open+Box+Thermapen+ONE%3a+%2467.97&utm_campaign=May2023-open-box-ONE-CS

I use and like this one ( although mine’s an older model.
https://www.thermoworks.com/executive-series/

Ron

 

[Cheese]

So folks might be interested in this.

Thermoworks is having an open box sale on their Thermapen model for $68 normally $100
https://www.thermoworks.com/thermap...source=listrak&utm_medium=email&utm_term=Open+Box+Thermapen+ONE%3a+%2467.97&utm_campaign=May2023-open-box-ONE-CS

I use and like this one ( although mine’s an older model.
https://www.thermoworks.com/executive-series/

Ron

For people unfamiliar with this product, they are absolutely terrific to use. The Thermapen ONE comes with a NIST traceable calibration certificate. The temperature response time of the ONE is 1 second with an accuracy of ±0.5ºF.

I use them all the time for chicken, steak, lamb and even maintaining the water temperature when poaching chicken & fish. I've even been known to stick the probe in an HVAC register to measure the temp of the heat/AC. [smile]

This is the result you will consistently get when using the probe. Once you find out how well you like your food to be cooked, then just use that temp every time. The ONE is sensitive enough that as you insert the probe to different depths in the meat, you'll get different temp readings.

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[rvieceli]

They make a lot of great products. Their higher end BBQ/smoker alarms are quite amazing.

I use a DOT when I am roasting stuff or even roasting in th slow cooker.
https://www.thermoworks.com/dot/

Ron

 

[GoingMyWay]

Thanks for the heads up Ron.  I've also been a fan of Thermoworks products, but the Thermapen MK4 that I bought in June 2020 started acting up back in December 2022.  The temperature was reading way too low, ~75F when the actual temperature was probably closer to 200F+.  I found this YouTube repair video:


I think that's what happened to mine.  Unfortunately, mine started misbehaving outside of the 2 year warranty period.  We did keep this Thermapen in the kitchen so it did get a lot of use.  Luckily, I had another Thermapen for the grill that has now moved into the kitchen. 

Thermoworks even offers a repair service for $35, but at that price it seems like it might better to just buy a brand new one.

Hopefully the new Thermapen Ones are better sealed.

 

[six-point socket II]

2x 1000g of finest US beef. T-Bone time! Reverse seared = spent hours in the oven (make sure they have room temperature before putting them in the oven) at not more than 50 °C until they reach a core temperature of 50 °C. Then onto the BBQ for a sizzling hot quickie until they reach a core temperature of 53/54 °C = perfect medium-raw T-Bone.

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Kind regards,
Oliver

 

[MikeGE]

2x 1000g of finest US beef. T-Bone time! Reverse seared = spent hours in the oven (make sure they have room temperature before putting them in the oven) at not more than 50 °C until they reach a core temperature of 50 °C. Then onto the BBQ for a sizzling hot quickie until they reach a core temperature of 53/54 °C = perfect medium-raw T-Bone.

Yum!!!  We would call those Porterhouse steaks, instead of T-bones, but I have never met a Metzger who knows the difference, and everything from the short loin primal cut is a T-bone.  The filet portion on the Porterhouse is larger than the filet on a T-bone, and most will humor me when I tell them which side of the loin I want my steak.

Where did you find US beef?  My local Rewe carries dry aged beef, but I can't remember the source.  I usually buy a 4-5cm Entecôte (ribeye) for the grill.  I've never heard of reverse sear, but might give it a try next time.

 

[rvieceli]

Those look great.

Porterhouses are t-bones but not all t-bones are Porterhouses.  [eek]

I think to be labeled a Porterhouse the filet side has to be at least 1.25 inches from the bone to the widest part of the loin.

Ron

 

[peter halle]

Here is a good explanation of the differences:  https://www.americastestkitchen.com/articles/5492-whats-the-difference-between-porterhouse-t-bone-steak

Those look delicious!

Peter

 

[Brian Livingstone]

I think we should start calling Oliver T- Bone !!!

 

[six-point socket II]

Thanks everyone!

Kind regards,
Oliver

 

[six-point socket II]

Incredibly tender Iberian pork rack. Cut & BBQ'ed. (Also a single Krakauer sausage, a single regular BBQ sausage, and 4 chorizo sausages.)

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Kind regards,
Oliver

 

[GoingMyWay]

[member=61712]six-point socket II[/member] your pork chops look amazing!

A while back we made a roast chicken with a mushroom cognac sauce.

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Also tried making a version of a Hot Brown, but without the bread.

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Cooked up some flank steak with onions for lunch one day.

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[GoingMyWay]

For Memorial Day Weekend we had a seafood feast.  Blue crabs, clams, oysters, and crawfish.

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Last night I made a smoked pork loin in the Ninja Woodfire with some air fried brussel sprouts.

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