OT Foodie Thread (5 Viewers)

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crandc said:
Mini dulce de leche flan.View attachment 32349
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I love vanilla custard. However, custard is sweet enough even for my sweet tooth. Don't need the melted sugar topping which is too tough for the tender custard below. I like my custard with a dollop of vanilla whipped cream.
 
MickZagger said:
View attachment 32360 View attachment 32361

First time doing a tomahawk steak and killed it. So tender. Would definitely do it again
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Ribeye, my wife's favorite steak and my favorite roast. I used to buy prime but now I've discovered Wagyu and I'm smitten. I salt my steaks and roasts at least half an hour before cooking. Then, I sear in the cross hatch grill marks. Mine is medium rare and my wife's is well well done so I can't eat any of hers nor she mine unless I get a crusty outside piece. I love crust on a steak, hence the salt.
 
donkiez said:
Does anyone have any thoughts on good cookware? I've been wanting to upgrade to a real set. All Clad D5 and C4 looks nice for high end Calphalon is much cheaper but seems sufficient. Stainless steel, copper or carbon steel? We already have a good cast iron skillet and Dutch oven.
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Thought Id update this for anyone interested. I picked up a stainless steal calphalon "stackable" set. Great price of $375 after discounts for the whole set. I really wanted an all clad but couldnt justify spending $2k for roughly the same gear. Its been a huge upgrade for us and I really like it. The stackable feature is really nice also, it has cleared up a lot of space in our cookware cupboard. I recommend this set for anyone who is looking for a great mid level, high quality set.

https://www.calphalon.com/en-US/cal...inless-steel-10-piece-cookware-set-ca-2010605
 
ABM said:
I grilled these today by popular demand. This dude's version is super easy and SUPER tasty!!

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Those look like some good ribs. Im kind of rib junkie and have been experimenting with various methods. My favorite method is buy a 3 pack of baby backs from costco, put a good rub on them and then pre smoke the on the traeger for 5 hours or so on the lowest setting so I dont have to monitor temp. Then I pull them off, vacuum seal and freeze then for later. When I am ready to eat them Ill just finish them in the oven at 225 until they hit 203 temp between the bones. Takes about 3 hours and they turn out amazing every time, perfect texture and better than most BBQ restaurants. Once they are done I like to let them cool, chop them into individual ribs, smother with bbq sauce an put the back in the oven for 15 minutes or so.

I have also been experimenting with sus vide and recently did a bunch of ribs in them. Turned out great but not as good as the treager, they are much easier to eat later though. Method was to cut them into stack of 4 or 5 ribs. Vacuum seal with spices and cook at 141 for 48 hours. Then I froze each bag. Later when I was ready to eat them I pulled them out, dried them off and put on the regular gas BBQ for a nice char and reheat. Makes BBQ ribs easy mode.

When I get some time I think Ill combine both methods and traeger smoke them, then sus vide, then store for later bbq. Ive read its works pretty well.
 
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donkiez said:
Those look like some good ribs. Im kind of rib junkie and have been experimenting with various methods. My favorite method is buy a 3 pack of baby backs from costco, put a good rub on them and then pre smoke the on the traeger for 5 hours or so on the lowest setting so I dont have to monitor temp. Then I pull them off, vacuum seal and freeze then for later. When I am ready to eat them Ill just finish them in the oven at 225 until they hit 203 temp between the bones. Takes about 3 hours and they turn out amazing every time, perfect texture and better than most BBQ restaurants. Once they are done I like to let them cool, chop them into individual ribs, smother with bbq sauce an put the back in the oven for 15 minutes or so.

I have also been experimenting with sus vide and recently did a bunch of ribs in them. Turned out great but not as good as the treager, they are much easier to eat later though. Method was to cut them into stack of 4 or 5 ribs. Vacuum seal with spices and cook at 141 for 48 hours. Then I froze each bag. Later when I was ready to eat them I pulled them out, dried them off and put on the regular gas BBQ for a nice char and reheat. Makes BBQ ribs easy mode.

When I get some time I think Ill combine both methods and traeger smoke them, then sus vide, then store for later bbq. Ive read its works pretty well.
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Love it!! Yeah, I've considering purchasing one of those sus vide units myself. Oh, and yeah, Costco St. Louis ribs in the 3-pack is how I went, as well. I love your idea about freezing! I have a Camp Chef pellet smoker, which is supposed to be a Traeger, but less money. I dunno.

Anyhoo, thanks for the feedback!
 
ABM said:
Love it!! Yeah, I've considering purchasing one of those sus vide units myself. Oh, and yeah, Costco St. Louis ribs in the 3-pack is how I went, as well. I love your idea about freezing! I have a Camp Chef pellet smoker, which is supposed to be a Traeger, but less money. I dunno.

Anyhoo, thanks for the feedback!
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The sous vide is a lot of fun, it does some things really well and is great for prepping meals for later. I keep discovering uses for it all the time, like this weekend I took all my berries that were getting old and sous vide'd them into vodka using mason jars for berry infused vodka. It was great! I am also currently drinking a nice cold brew coffee that I made with the sous vide. I also have been experimenting with my first sour dough starter and using the sous vide to keep a perfect 85 degree temperature for the yeast growth has really helped.

As far as I can tell pellet smokers are pellet smokers, I just say traeger cause thats what I have and its the best known brand but there are tons of great ones out there. If I ever upgrade Ill probably look at a rec tec but no need since my traeger is still going strong going on 10 years now. If you've never done a brisket on your pellet smoker I recommend giving it a go, I do it similar to the ribs but smoke for much longer. I usually set it on smoke setting when I go to bed and cook it all night then turn it up to 225 around 8 am, its done by 2 pm or so with an internal temp of 203 and rests for another hour or two in a cooler. So easy and people with seriously think you are a BBQ master. By the way I never wrap my ribs or brisket, the pellet smoker does a wonderful job without wrapping as long as you pull at the right temp. With no wrap the meat retains so much more smoke flavor and I like the texture better that way.
 
donkiez said:
The sous vide is a lot of fun, it does some things really well and is great for prepping meals for later. I keep discovering uses for it all the time, like this weekend I took all my berries that were getting old and sous vide'd them into vodka using mason jars for berry infused vodka. It was great! I am also currently drinking a nice cold brew coffee that I made with the sous vide. I also have been experimenting with my first sour dough starter and using the sous vide to keep a perfect 85 degree temperature for the yeast growth has really helped.

As far as I can tell pellet smokers are pellet smokers, I just say traeger cause thats what I have and its the best known brand but there are tons of great ones out there. If I ever upgrade Ill probably look at a rec tec but no need since my traeger is still going strong going on 10 years now. If you've never done a brisket on your pellet smoker I recommend giving it a go, I do it similar to the ribs but smoke for much longer. I usually set it on smoke setting when I go to bed and cook it all night then turn it up to 225 around 8 am, its done by 2 pm or so with an internal temp of 203 and rests for another hour or two in a cooler. So easy and people with seriously think you are a BBQ master. By the way I never wrap my ribs or brisket, the pellet smoker does a wonderful job without wrapping as long as you pull at the right temp. With no wrap the meat retains so much more smoke flavor and I like the texture better that way.
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Smoked brisket's on my bucket list! Hey, here's a guy who knows how to smoke stuff. I plan on visiting his restaurant whenever I get to Austin, TX (another bucket list item as I'm a huge Stevie Ray Vaughan fan.) I highly advise subscribing to his YouTube channel, BBQ with Franklin:

https://www.youtube.com/user/BBQwithFranklin

Oh, and I have his bbq book. Supposedly, the holy grail, or bible, for smoking/bbq afficianados:

Amazon product ASIN 1607747200
 
Lanny said:
I've heard you can get foi gras at the Lake Theater and Restaurant on Hwy 43, aka State Street, in Lake Oswego. Have at it. Personally I only eat calves liver with cooked onions.
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LE PIDGEON.

Foie Gras Profiteroles, yo.
 
crandc said:
French breadView attachment 32477
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Damn you, what's better than hot freshly baked French bread with butter and raspberry jam? Answer - Nothing.
You and your damn temptations are eventually going to wear me down and get me to start cooking some of your delights. I've already set my sights on some hot out of the oven crispy peanut butter cookies and ice cold milk. I'm gonna tell the doctors that my sudden new weight gain is all your fault.
 
Haven't yet made this year's strawberry jam but did make plum jam. From tree right into pot gives jam a fresh flavor store bought can't match.
 
crandc said:
Haven't yet made this year's strawberry jam but did make plum jam. From tree right into pot gives jam a fresh flavor store bought can't match.
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Plum preserves beat strawberry jam hands down every time.
 
Sourdough buns! There were with a fried chicken sandwich sous vide with lemons and blackening seasoning prior to frying. Sandwich included a spicy aoili sauces, bacon and avocado. The buns we're all I took pictures off

IMG_16072020_233309_(1080_x_1080_pixel).jpg
 
I just got a new roasting pan. Never roasted anything before, what's a good start?
 
This morning she caught a rat. Kind of disconcerting trying to put in contact lenses while Lucia and rat were having at it in tub. I closed them in, checked back later. It was quiet but Lucia was tense. Found rat had climbed pipes and was huddled under sink. Then the chase began again. Not easy to take down a rat. Not only larger and stronger than mice, faster, smarter, and way more aggressive. She got some good whacks but couldn't knock it out. I am not especially squeamish but didn't want a rat running around my house, especially after it ran up my leg. Was able to wrap it securely in large towel and threw it out the door with Lucia in hot pursuit.

No one said this thread was only about human food.
 
crandc said:
This morning she caught a rat. Kind of disconcerting trying to put in contact lenses while Lucia and rat were having at it in tub. I closed them in, checked back later. It was quiet but Lucia was tense. Found rat had climbed pipes and was huddled under sink. Then the chase began again. Not easy to take down a rat. Not only larger and stronger than mice, faster, smarter, and way more aggressive. She got some good whacks but couldn't knock it out. I am not especially squeamish but didn't want a rat running around my house, especially after it ran up my leg. Was able to wrap it securely in large towel and threw it out the door with Lucia in hot pursuit.

No one said this thread was only about human food.
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The rat ran up your leg?
 
EL PRESIDENTE said:
I just got a new roasting pan. Never roasted anything before, what's a good start?
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Whatever you choose save the fat drippings from your roasts in Mason jars and pour off the water after it's cooled... Assuming you don't make a gravy from it. You can use those drippings for flavoring for all sorts of cooks later on. I have a chicken jar, beef jar and bacon jar that I pull from regularly. The jars will last for a really long time.
 
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