Bondage birds and naked gobbo. My goodness, this thread.

Did some Serious Eats Hasselback Potato Gratin for a dinner thing last night. Pretty good, though the Comte at $22 /lb. could definitely be subbed out for some other cheese of your liking. In my case, the potatoes could have used more time as, after 1.5 hours the top wasn't as deeply brown as I might have liked, and the potatoes were still a tad firm. Not bad though.

testing out a waffle maker i got for xmas

Made some pho today

Pressure cooker beef stock (3 hours)
Charred onion and charred ginger
Star anise, cinnamon, allspice, fish sauce, sugar, salt

Rice stick, skirt steak, cilantro, basil, onion

Came out great!

Snipe - the times I have tried these domino style potatoes I have ran into same issue...just not done enough no matter what I do. What temp did you cook them at for 1.5 hours???

Might try to cook them at like 400 degrees for 1.5 hours and see what happens.

Nice. Pho is my favorite food so I wish it didn't take a whole day's effort to make. Looks delicious!

I love pho but if I can get a giant bowl of it for $5 I basically can never justify homemade.

Pho looks amazing.

This is the correct answer. Those chinamen put in the work and serve it super cheap. Why waste your time making an inferior product?

In short: because I can

Sweet life.

Anybody have recipes for leftover prime rib, besides sandwiches or pho?

haha, this is genuinely hilarious.

Yeah, I get that, it's the same argument used against homebrewing. So much great beer on the shelf, why bother? But I enjoy that activity a lot more than I enjoy cooking, and if spending the day making a pot of pho is your thing, more power to you.

Yeah - I went directly by the recipe and gave them 1.5 hours at 400. Today I reheated the leftovers and gave them another 1 hour covered and 30 min uncovered and they came out amazing.

Not sure why I always try to do things for the first time under time constraints for other people, but in this case it was some very sweet seniors who'd ordered a Safeway holiday meal and were focused on microwaving the sides properly. No harm done. but heartbreakingly sweet scenario.

That is amazing. Gorgeous. Wow.

Hey PartyGirl: If you're planning on having multiple things cooked sous vide for one meal. One trick is to sous vide them for there allotted time and temperature before hand and then heat a water bath to 2 degrees below the lowest temp of the lowest cooked item.

For example I once did a lobster, steak and veggies all sous vide. I heated the water bath to 2 degrees below whatever I cooked the lobster at I think it was around 120 degrees (I can't remember). Throw everything in the reheated water for about a half hour, and serve. I pan seared the stake and just really quickly sautéed the veggies to make them hot.

great way to prepare for up coming meals of you own too.

Does anyone have any suggestions on a decent meat thermometer?

Thermapen is the gold standard.

http://www.amazon.com/Lavatools-Digi...ords=thermapen

Gobbo, gambit:

Thermapen is the gold standard, but that's not a thermapen.

They are currently on sale for $71 (older model) or $87 (newest): http://thermoworks.com/products/ther...thermapen.html

Thermopop (currently on sale $21) gets almost as good reviews as the thermapen: http://www.thermoworks.com/products/...thermopop.html

http://www.seriouseats.com/2014/11/t...thermapen.html

Well if you're gonna be home anyway and its 15 degrees outside and you want some pho...

Using the pressure cooker made this not take as long as you might think.

1pm take beef bones from freezer, boil, drain, rinse.

1:30pm pressurize cooker.

4pm char aromatics, cook rice sticks, slice steak.

4:30pm release pressure, strain stock, defat, add aromatics and spices, repressurize.

5:15pm release pressure, strain again and serve.

Besides the time savings one of the best things about cooking under pressure is most of the smells stay in the pot which is especially impactful when dealing with a stock that would've otherwise cooked in an open pot for 12-24 hours.

RDH I agree that the same argument can be made for anything you do at home that's commercially available. Charcuterie, Home brewing, gardening, woodworking, etc. it comes down to the value you place on controlling the inputs and what you said about enjoying the activity is the crux. I like the process.

pho around here is closer to $10/bowl after tax and service so if you can scale it at home it gets cheaper fast.

One of my biggest regrets about moving back to New England is the scarcity of many foods I love, and it's a huge part of why I've gotten much more into cooking over the past few years. I need to travel an hour to get to a half-decent tortilleria or Vietnamese noodle joint. BBQ might as well not exist. The food situation in this part of the world gets pretty grim >25 miles from the coast. If you want to eat well you need to DIY.

I am not as good as cooking as most of you as I am just starting to get a bit better at home cooking. I don't have sous vide.

Does anyone have a good recipe for making spareribs or babyback ribs in the oven? I've been googling and some just put it low and slow for 4 hours, some start slow than finish hot.

R,

Here are a couple of super easy recipes I've used:

Ribs:
http://www.foodnetwork.com/recipes/e...s-recipe2.html (note that you can scale down that spice rub recipe a lot).

Short ribs:
http://www.foodnetwork.com/recipes/s...bs-recipe.html

thanks!

Made Kenji's "eggy puds" this morning:



My first time making yorkshire pudding and I would change a few things next time but it was still delicious for the first time around