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11-19-2017 , 08:26 PM
#8551
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did a burger project today











ground sirloin cubes in food processor, then seared on skillet and finished. unfortunately, some of it ended up a little too much on the rare side of medium rare for my taste.
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11-19-2017 , 08:35 PM
#8552
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Where's the beef fat?
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11-19-2017 , 10:40 PM
#8553
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Quote:
Originally Posted by txdome
Does that cotton to food safety regs?
it does in my house (and people say I play too tight)
Last edited by yimyammer; 11-19-2017 at 11:07 PM.
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11-19-2017 , 10:52 PM
#8554
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I'm a day late to the brine discussion, but isn't dry brining what all the cool kids do now? It's easier, doesn't require big containers, and doesn't waterlog your bird.
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11-19-2017 , 11:38 PM
#8555
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Quote:
Originally Posted by zikzak
I'm a day late to the brine discussion, but isn't dry brining what all the cool kids do now? It's easier, doesn't require big containers, and doesn't waterlog your bird.


Curious about this too since I ordered an air dried bird and don't want to introduce a bunch of water.
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11-20-2017 , 12:57 AM
#8557
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KJS, zik: yep, dry brining is great. I’m sure I have nothing to add to yim’s link.

Econ: like Jack said, where’s the fat? Sirloin only seems like a v lean grind. Burger looks great to me tho.

JL: damn, I love spoonbread. Gonna lobby for that on thanksgiving.

Riddle: nice!
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11-20-2017 , 02:17 AM
#8558
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OOT chefs,

Serious eats no-holds barred lasagna
http://www.seriouseats.com/recipes/2...e-ricotta.html





****ing great, highly recommend!

Vanilla bean panna cotta for dessert
https://www.google.com/amp/www.serio...an-recipe.html



Had no idea panna cotta was so easy!
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11-20-2017 , 09:58 AM
#8559
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wow, el d. those lasagna pics look good enough to use in a cookbook.

as for the burger, it was a little lean. recipe called for sirloin tips or boneless short ribs. grocery store didn't have either, and sirloin cubes looked like the closest thing to me. i tossed in some melted butter before cooking, but still could have used some more fat.
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11-20-2017 , 11:06 AM
#8560
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Lasagna looks incredible. How much of a pain in the ass is the bolognese?
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11-20-2017 , 02:33 PM
#8561
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mia,

It's not a pain at all. This lasagna involves a lot of components, but there's nothing particularly hard or cumbersome to do.

One key is to use Barilla no-boil lasagna noodles. If you use fresh or regular dried lasagna, you are going to be working with layering soft pasta. With the Barilla no-boil noodles, you just use three hard pieces for each layer. That saves you some steps and makes assembly a lot easier.
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11-20-2017 , 03:02 PM
#8562
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Econo,

Nice looking burgers but second everyone else that it’s too lean. I like at least 80/20 for burgers.

El D,

Damn, looks amazing. Also made a seriouseats pasta recipe the other night, bucatini all’Amatriciana.

http://www.seriouseats.com/recipes/2...na-recipe.html

This was one of the best things I ever made from them. Followed the recipe exactly except used fresh marinara sauce instead of a can of tomatoes from the same Italian deli I got the other ingredients from. Highly recommend.

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11-20-2017 , 05:50 PM
#8563
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Had a crack at this Mousakka (https://thehappyfoodie.co.uk/recipes...rmors-moussaka)

Pretty fun to make, should have let it stand for about 10/20 minutes longer to firm up the bechamel but got greedy, hence the plating fail.
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11-20-2017 , 09:52 PM
#8564
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joejoe,

Very nice! I love moussakka, will have to give this a shot sometime.
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11-21-2017 , 11:15 AM
#8565
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Quote:
Originally Posted by El Diablo
mia,

It's not a pain at all. This lasagna involves a lot of components, but there's nothing particularly hard or cumbersome to do.

One key is to use Barilla no-boil lasagna noodles. If you use fresh or regular dried lasagna, you are going to be working with layering soft pasta. With the Barilla no-boil noodles, you just use three hard pieces for each layer. That saves you some steps and makes assembly a lot easier.
I'm not sure what the difference between no boil and regular noodles is but when I make lasagna I just use regular and put a cup of water around the lasgna and they cook/absorb it all while baking. So easy and has never failed me yet.
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11-21-2017 , 12:58 PM
#8566
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Mark,

https://www.barilla.com/en-us/produc...-ready-lasagna

The no-boil are pre-boiled before drying and thinner sheets than regular lasagna noodles. They’re available tons of places (Safeway, target, etc). Give them a try next time.
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11-21-2017 , 03:19 PM
#8567
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Quote:
Originally Posted by El Diablo
Mark,

https://www.barilla.com/en-us/produc...-ready-lasagna

The no-boil are pre-boiled before drying and thinner sheets than regular lasagna noodles. They’re available tons of places (Safeway, target, etc). Give them a try next time.
I second these; super easy, inexpensive, taste good.
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11-21-2017 , 06:53 PM
#8568
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Did a brief search, but only saw something about the recipe on the cream of mushroom can...

Anyone have a go to green bean casserole recipe?
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11-21-2017 , 07:19 PM
#8569
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The recipe on the cream of mushroom can is the original though

About the only thing you can do is make the mushroom cream by hand.
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11-21-2017 , 07:30 PM
#8570
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c0de,

Can't go wrong with this imo: http://www.frenchs.com/recipe/french...erole-RE1511-1

Looks like Campbell's adds some soy sauce: https://www.campbells.com/kitchen/re...ean-casserole/
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11-21-2017 , 07:37 PM
#8571
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El D, I was intending to make that pork loin but there was no whole loin at costco. I have loin chops (like nearly an inch thick) and going to try it with those, think that will work? Any danger of them getting over-seasoned?
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11-21-2017 , 09:35 PM
#8572
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Chris,

I'd guess it'll work just fine.
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11-21-2017 , 10:37 PM
#8573
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From the Campbells site :
1 can (10 1/2 ounces) Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup


This shouldn't piss me off but...
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11-21-2017 , 11:04 PM
#8574
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c0de,

Coincidentally, someone just sent me this as a thanksgiving suggestion: https://smittenkitchen.com/2013/11/g...crispy-onions/

It does look pretty good!
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11-21-2017 , 11:19 PM
#8575
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Scratch green bean casserole is much better than its canned counterpart.

I made these vegetable potstickers for the freezer and I might even serve them at thanksgiving.



Sauce is 1 part each light soy, black vinegar and water.
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