What's Cooking

[luvmytoolz]

Those steaks look to be perfection RMW!

Making me very hungry! Might have to fire up the barbie tonight!

 

[Max Fracas]

[member=69167]RMW[/member] My wife and daughter gave me an Ooni pizza oven for my birthday last year. Love it for pizza, but know some use it for steaks as well. I like being able to use offcuts as fuel. What temp did you use for the steaks?

 

[deepcreek]

I made French Toast with real Maple syrup for a Sunday morning treat.

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[rmwarren]

[member=69167]RMW[/member] My wife and daughter gave me an Ooni pizza oven for my birthday last year. Love it for pizza, but know some use it for steaks as well. I like being able to use offcuts as fuel. What temp did you use for the steaks?

[member=18240]Max Fracas[/member] mine is wood burning only so tough to control the temp. I cranked it up to eleven (>850 degrees) and preheated the pans, added bacon grease & put the steaks on with a fresh load of wood & then let the temp drop naturally. Probably hit ~500 by the time they finished. The burn chamber isn't large.

Enjoy!

RMW

 

[rmwarren]

I made French Toast with real Maple syrup for a Sunday morning treat.

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Now that's Texas toast!

RMW

 

[Cheese]

Holy Crapola...those steaks are huge!!!!!  [thumbs up]

And that French toast looks absolutely delicious. [drooling]

This was for St. Patty's day, a Black & Tan and although the separation of the Bass & Guinness is difficult to see it is there.  [smile]

Along with the traditional corned beef & cabbage, I like a light sprinkle of caraway seed on the cabbage...a slight Czech touch that imparts a little more flavor to the cabbage.

I tried something different this year and cooked the corned beef more like BBQ in that the cooking liquid (Bass & Guinness) was kept to a low temp and not boiled and then after the corned beef reached 185º, it was held there for 2 hours to break down the collagen. Interesting...but it needs some fine tuning.

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[Packard]

For reasons that escape me, photographs of cooked foods are generally repulsive to me even if it is something I eat regularly and enjoy.  Strange.

 

[rmwarren]

For reasons that escape me, photographs of cooked foods are generally repulsive to me even if it is something I eat regularly and enjoy.  Strange.

Probably want to avoid this thread...  [poke]

I'm mostly interested in learning techniques or new ideas for stuff.

RMW

 

[Cheese]

For reasons that escape me, photographs of cooked foods are generally repulsive to me even if it is something I eat regularly and enjoy.  Strange.

That's pretty normal, there's a lot of photographic manipulation involved to make cooked foods look worth eating.  [big grin]  There's a whole science behind how to prepare food for the camera...it pays big bucks. One of the secrets is to not thoroughly cook certain foods. Take broccoli for instance, by the time the broccoli is al dente, it's no longer a bright green and starts to take on a yellowish hue. Any sauces that have a yellowish cast usually look repulsive while white sauces look a lot more tasty.

 

[semenza]

Bacon grease for sale in a commercial tub. Interesting. Growing up we used to save the grease / fat from cooking bacon to use for other cooking.

Seth

 

[GoingMyWay]

[member=8712]Richard/RMW[/member] those steaks look great!  I started frying steaks in leftover bacon grease last year.  It tastes good, but it can get a little smokey and splatter a fair bit when cooking inside on the stove top so I prefer to cook that way outside.  Do you recall about how long it took to cook your steaks in the Ooni?  Did you flip the steaks part way through or were you able to get that sear on top just from the heat of the oven?

[member=6237]deepcreek[/member] that is some thick french toast!  I like the addition of the powdered sugar and of course the bacon!

[member=44099]Cheese[/member] nice looking black and tan and corned beef.  We boiled our corned beef and cabbage with baby carrots and potatoes.  We made Reubens with some of the leftover corned beef.  This year I planned ahead and bought the proper bread.

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Yesterday my wife made chicken pho.  It is a big quicker and easier to make the beef pho, but I still prefer beef pho.

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[4nthony]

Bacon grease for sale in a commercial tub. Interesting. Growing up we used to save the grease / fat from cooking bacon to use for other cooking.

Seth

Bacon grease is great for seasoning cast iron, too.

 

[semenza]

Bacon grease for sale in a commercial tub. Interesting. Growing up we used to save the grease / fat from cooking bacon to use for other cooking.

Seth

Bacon grease is great for seasoning cast iron, too.

Yup, we always used cast iron too.

Seth

 

[rmwarren]

Bacon grease for sale in a commercial tub. Interesting. Growing up we used to save the grease / fat from cooking bacon to use for other cooking.

Seth

I still do.

They say it's shelf stable after being filtered to remove the hog bits. And, it's also available in a 9# bucket. [eek]

RMW

 

[rmwarren]

Do you recall about how long it took to cook your steaks in the Ooni?  Did you flip the steaks part way through or were you able to get that sear on top just from the heat of the oven?

Probably 5-6 minutes starting with the heated pan, and I could have removed them a minute sooner. Flipped after 2-3 minutes. Doubt I'll go back to the Kamado for steak after this.

RMW

 

[GoingMyWay]

Thanks for the timing information.  I agree, I much prefer the nice crust you get from cooking a steak on a flat surface like cast iron or Blackstone versus the grill marks you get from a grill.

 

[deepcreek]

[member=66216]GoingMyWay[/member] [member=8712]Richard/RMW[/member]

My neighbor occasionally brings me a loaf of bread from a Czech bakery near her hometown.  It is VERY dense white bread and makes perfect French toast.

I slice it a hearty 3/4" thick for "Texas" French toast.

Recipe calls for 4 X-large eggs, 2/3 cup half & half, a heaping tablespoon of brown sugar, 2 teaspoons of real vanilla extract, and a teaspoon ground cinnamon.  Heat an electric skillet at 325 degrees, add 2 tablespoons of butter and allow it to brown, add bread soaked for 20-30 seconds per slice in egg mixture, and flip once.

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[Packard]

I made French Toast with real Maple syrup for a Sunday morning treat.

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The local diner sold waffles or pancakes or French toast with optional “Genuine maple syrup, add $5.95”, It appeared to be about a 4 ounce stainless steel pouring decanter.  I would note that it did not say it was 100% maple syrup. I don’t recall the price of the waffles, but about the same as the optional syrup. 

It did come with syrup, but with the generic equivalent of Log Cabin or Aunt Jemima.

(Aunt Jemima was recently rebranded, but I don’t recall the new politically correct name.)

 

[rmwarren]

[member=6237]deepcreek[/member] thanks for the recipe. I think you nailed the subconscious reason we never make this at home, we don't have the right bread on hand.

French toast is a very sometimes thing I'll order when out, but only if the menu describes what you served up. It's a treat.

RMW

 

[Cheese]

Hey [member=66216]GoingMyWay[/member] we love Reubens, probably make them at least once a month in the summer because they're easy & fast. There is a local Jewish Deli and they gave us their recipe. Everything is pretty straight forward except that they use Russian rye bread and Daisy sour cream instead of Russian or Thousand Isle dressing. We've tried different breads and different brands of sour creams but we've gone back to their recommendations...those two items really do make a difference. The sour cream allows more of the subtle flavors to come through.