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Old 02-09-2013, 02:02 PM  
Stewie Stewie is offline
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What's for dinner? Here's mine...
A black bean and chorizo soup with focaccia to dip. Lots of great ingredients in the soup and a fresh-baked focaccia to slice and dip. The chorizo is soy and really spicy.

What you got?
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Old 07-04-2014, 11:55 AM   #1966
R8RFAN R8RFAN is offline
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Nice 7 layer salad
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Old 07-04-2014, 11:58 AM   #1967
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Originally Posted by 3rd&48ers View Post
Nice 7 layer salad
WTF? Why are you wasting time on that when you have that good lookin' steak nearby?
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Old 07-04-2014, 12:01 PM   #1968
R8RFAN R8RFAN is offline
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Originally Posted by Fried Meat Ball! View Post
WTF? Why are you wasting time on that when you have that good lookin' steak nearby?
It has bacon and sour cream in it man
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Old 07-04-2014, 12:02 PM   #1969
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Made some fried potato cakes too

from R8ers on Vimeo.
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Old 07-04-2014, 01:55 PM   #1970
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I'm cooking French as a celebration of my freedom from the tyranny of the grillers and smokers.
Will you be surrendering your anus to a real man later? Oh what the hell I can't be mean today. Have a happy 4th. I hope your French cuisine is awesome.
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Old 07-04-2014, 03:18 PM   #1971
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I'm marinating my poverty chicken ala Fire Me Boy's suggestion. Used this recipe:

http://www.budgetbytes.com/2013/06/g...nated-chicken/
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Old 07-04-2014, 03:19 PM   #1972
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by Count Zarth View Post
I'm marinating my poverty chicken ala Fire Me Boy's suggestion. Used this recipe:

http://www.budgetbytes.com/2013/06/g...nated-chicken/

NOICE!!
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Old 07-04-2014, 03:50 PM   #1973
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Does anyone cook with ghee?

I generally have some around. It's super easy to make at home, has a very high smoke point, and tastes ****ing delicious. And it'll keep at room temp for 6 months or in the fridge for a year (not that it'll last that long).

I'm making a pound of it right now with some cultured butter, which should give it an even better flavor. I've never tried it that way before. Usually it's just the standard Land O'Lakes unsalted.
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Old 07-04-2014, 04:16 PM   #1974
GloryDayz GloryDayz is offline
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Originally Posted by Fried Meat Ball! View Post
Deboned skin-on chicken breasts, seasoned with salt and pepper, and each sealed with a pat of butter and a smashed clove of garlic. Ready for the sous vide. Gonna let 'me chill in the fridge for a while to get some of that salt into the breast.

You don't put an initial quick sear on it first?
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Old 07-04-2014, 04:24 PM   #1975
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Originally Posted by Fried Meat Ball! View Post
Does anyone cook with ghee?

I generally have some around. It's super easy to make at home, has a very high smoke point, and tastes ****ing delicious. And it'll keep at room temp for 6 months or in the fridge for a year (not that it'll last that long).

I'm making a pound of it right now with some cultured butter, which should give it an even better flavor. I've never tried it that way before. Usually it's just the standard Land O'Lakes unsalted.
Yep. Ghee is so easy. I think the cultured butter might change things up. It's higher fat and has added cultures. It might work, but I don't think it will last very long.
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Old 07-04-2014, 04:24 PM   #1976
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Originally Posted by GloryDayz View Post
You don't put an initial quick sear on it first?
No, I sear after. And in the case of the chicken, I want to crisp the skin.

Whether you pre-sear or not, you still need a post-sear to get a crust. I've done pre-sear before and haven't found any reason to do it flavor-wise. You still get the tasty bits from the Maillard reaction by post-searing, and it sears faster when the temperature is higher.
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Old 07-04-2014, 04:25 PM   #1977
GloryDayz GloryDayz is offline
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Originally Posted by Fried Meat Ball! View Post
Thanks!

I used to hate salmon. But seeing how good it is for you, I kept trying it different ways - at restaurants, grilled, fried, sauces, etc. The last time I tried it before giving up and just deciding I didn't like salmon, I pan seared it very simply - just some salt and pepper and butter. I really liked that.

Now, I like salmon a lot, but only if I make it. And it absolutely cannot be overcooked, which is why I do it sous vide. Set the temp at 120 and leave it for an hour.

That was one of the best meals I've made, and I love that it totally came from my own head. The salmon was very good (as usual when I do it sous vide), and I really love that corn relish. I've never done anything like that relish before, and I will definitely add it to my repertoire.

1/4 medium yellow onion, small dice
1 clove garlic, minced
Crushed red pepper (don't overdo it)
Salt & pepper to taste
2 ears fresh corn, cooked and stripped from cob
Parsley, chopped

I sweated the garlic, onion, and crushed red in some olive oil over medium low heat for a few minutes. Put in the corn and took the blow torch to it to give the corn some char (this is optional). Cranked the heat to medium high and tossed frequently. Add the chopped parsley and toss. Serve.
Soooooo this!!! When I smoke salmon my neighbors comment on how they get in saunas hotter that I smoke the salmon. Exactly!!! Oh, yet they shutup shortly thereafter, pausing only to say, "wow, that's amazing."

The hardest part for smoked salmon is getting smoke and not letting the temp, in my case, ever exceed 140.

For me it takes the charcoal brinkmann bullet, very little charcoal and soaked chips.

Like I tell them, if you see the while goo coming out of the orange meat, you prolly just messed it up.

SV seems very smart. It's on my list.
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Old 07-04-2014, 04:30 PM   #1978
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Originally Posted by Fried Meat Ball! View Post
No, I sear after. And in the case of the chicken, I want to crisp the skin.

Whether you pre-sear or not, you still need a post-sear to get a crust. I've done pre-sear before and haven't found any reason to do it flavor-wise. You still get the tasty bits from the Maillard reaction by post-searing, and it sears faster when the temperature is higher.
Cool.... I'm sold. But I do use the pre-sear pan to make the mushrooms, so there was that little part. At least that's how the submarine chef taught me. Yeah, the boat chipped in and the ones with more than two years left onboard were sent to J&W while the boat was being refueled. In many MANY ways that paid dividends...
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Old 07-04-2014, 04:30 PM   #1979
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Yep. Ghee is so easy. I think the cultured butter might change things up. It's higher fat and has added cultures. It might work, but I don't think it will last very long.
This doesn't make any sense. The reason ghee is stable is because it's all fat. You've boiled out all the water, and you've removed all the milk solids. So you're dealing with pure oil either way, cultured or sweet cream.

And at the temperature that ghee gets once you've boiled out all the water, any of the live cultures that were in the butter will be dead anyway. I'm not sure cultured butter actually has any live cultures to begin with, but I'm not sure about that.

In any case, from what I've read there's no shelf life difference between the two.
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Old 07-04-2014, 04:34 PM   #1980
Stewie Stewie is offline
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Originally Posted by Fried Meat Ball! View Post
This doesn't make any sense. The reason ghee is stable is because it's all fat. You've boiled out all the water, and you've removed all the milk solids. So you're dealing with pure oil either way, cultured or sweet cream.

And at the temperature that ghee gets once you've boiled out all the water, any of the live cultures that were in the butter will be dead anyway. I'm not sure cultured butter actually has any live cultures to begin with, but I'm not sure about that.

In any case, from what I've read there's no shelf life difference between the two.
Then what's the ****ing point? If it's all boiled to nothing, then why spend the money for cultured butter? You're a ****ing dumbass that is condescending and insufferable.
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