Cooking a Good Everything Else - Page 353 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

Two Plus Two Forums 2+2 Communities Other Other Topics

Cooking a Good Everything Else

Post Reply Subscribe

...

Page 353 of 843

First

153 253 303 333 343 348 349 350 351 352 353 354 355 356 357 358 363 373 403 453 553

Last

Page 353 of 843

First

153 253 303 333 343 348 349 350 351 352 353 354 355 356 357 358 363 373 403 453 553

Last

12-23-2017 , 05:03 PM

#8801

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,748

Stainless counter and what looks like an epoxy floor makes me think that's a restaurant.

Quote

12-23-2017 , 05:48 PM

#8802

txdome

Carpal \'Tunnel

Join Date: Mar 2007 Posts: 17,918

Quote:

Originally Posted by REDeYeS88

Stainless counter and what looks like an epoxy floor makes me think that's a restaurant.

Those shoes and pants too. Hopefully it is a restaurant.

Quote

12-23-2017 , 08:20 PM

#8803

bluef0x

Politics Forum FFB Champ

Join Date: May 2005 Posts: 9,483

Didn't realize there was another thread...

So I did 72 hour short ribs at 134 degrees and was not that impressed, I think it does need a sauce or glaze but maybe I did it wrong. Do you guys salt and pepper before the sous vide or after? I didn't as I heard salting prior to long cooks could result in a more cured meat taste.

While the texture was great, it tasted too much like ground beef imo. If you have any tips or easy sauces/glazes to go with it I'd greatly appreciate it!

Quote

12-23-2017 , 08:47 PM

#8804

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Blue,

Lots of sous vide short ribs reviews itt.

Absolutely no need for a sauce, they are crazy rich and flavorful. I’ve always seasoned beforehand and no cured meat taste at all, just deliciousness. I posted one itt with a few different seasonings - salt and pepper, bbq spice rub, and something else.

Quote

12-24-2017 , 11:01 AM

#8805

marknfw

Gaming Commissioner

Join Date: May 2010 Posts: 13,089

Can confirm the slow roasted sweet potatoes are incredibly good. No labneh available this time. Maybe next.

Quote

12-24-2017 , 04:27 PM

#8806

mullen

Carpal \'Tunnel

Join Date: Oct 2008 Posts: 17,625

Quote:

Originally Posted by marknfw

Can confirm the slow roasted sweet potatoes are incredibly good. No labneh available this time. Maybe next.

I made it myself by adding a pinch of salt and a little lemon juice to Fage Greek yogurt, and letting it drain overnight in cheesecloth in the fridge.

Quote

12-24-2017 , 06:18 PM

#8807

Rexx14

Carpal \'Tunnel

Join Date: Mar 2013 Posts: 7,215

Quote:

Originally Posted by mullen

I made it myself by adding a pinch of salt and a little lemon juice to Fage Greek yogurt, and letting it drain overnight in cheesecloth in the fridge.

Definitely going to try this.

Quote

12-25-2017 , 10:01 AM

#8808

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,298

Kenji sticky buns for Christmas morning. Nomnomnomnom:

Quote

12-25-2017 , 12:22 PM

#8809

econophile

Carpal \'Tunnel

Join Date: Jul 2005 Posts: 11,319

BDV,

That is elite!

Quote

12-25-2017 , 01:48 PM

#8810

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,298

Quote:

Originally Posted by econophile

BDV,

That is elite!

Warning, they are a total sugar bomb, but wow these things are tasty.

Quote

12-25-2017 , 03:11 PM

#8811

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,298

Epic Yorkshire pudding is epic:

Quote

12-25-2017 , 04:11 PM

#8812

Hoagie

name is based on sandwich

Join Date: Jul 2004 Posts: 6,468

Christmas means fried chicken.

Sous vide 151. Fried in 400f peanut oil. Half was done Nashville style (dipped in a hell broth of various powdered Chiles and fryer oil).

Man Nashville hot chicken is the goat. I’ve even got a poor photograph for you!

Merry Christmas.

Quote

12-25-2017 , 04:19 PM

#8813

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,530

Made Kenji beef tenderloin. Part on bottom was thinner and more medium and part on top was larger and a perfect medium rare for me. Picture a little off. Also made a modified sauce because FIL brought over 2 year old horseradish that expired in Jan 2015:

Quote

12-25-2017 , 07:55 PM

#8814

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

OOT cooks,

Honoring the Jewish people on this Christmas Day.

Brisket braising:

Latkes and applesauce snack while we wait. Added some cayenne to one batch of applesauce, that turned out great!

Also have a creme brûlée experiment in progress:

Quote

12-25-2017 , 09:05 PM

#8815

zikzak

Carpal \'Tunnel

Join Date: Jul 2009 Posts: 22,199

I did 2 meat, 1 veggie and one cheese lasagna for x-mas eve. I've decided that if you're going to go all out on every ingredient like I did then lasagna ends up less than the sum of its parts. I mean, they were all good, but I think I would have been happier just eating big bowls of fresh ricotta, creamy spinach and rich ragu.

Quote

12-25-2017 , 09:06 PM

#8816

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,748

Quote:

Originally Posted by El Diablo

i can't unsee this

Quote

12-25-2017 , 09:47 PM

#8817

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,144

Quote:

Originally Posted by El Diablo

OOT cooks,

Honoring the Jewish people on this Christmas Day.

El D,

I did the same:

Quote

12-25-2017 , 09:49 PM

#8818

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Zik: I could not disagree more. Lasagna >>>>> sum of the parts!

Red: lol, awesome.

Braised brisket fans:

Delicious! But Texas style dry bbq brisket still better.

Last edited by El Diablo; 12-25-2017 at 09:57 PM.

Quote

12-25-2017 , 11:53 PM

#8819

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Jack,

Omg that looks amazing!

Quote

12-25-2017 , 11:58 PM

#8820

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Sweet tooths,

Creme brûlée experiment a big success!

Quote

12-26-2017 , 12:14 AM

#8821

zikzak

Carpal \'Tunnel

Join Date: Jul 2009 Posts: 22,199

Quote:

Originally Posted by El Diablo

Zik: I could not disagree more. Lasagna >>>>> sum of the parts!

I know it's a bold stance but imma stick with it. I ate many many spoonfuls of my sauces and fillings while I was making those and I loved them all, And then when I put them all together it was like, meh, yeah, it's lasagna.

Quote

12-26-2017 , 01:01 AM

#8822

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Zik,

Try that serious eats no hold barred lasagna one time if you haven’t yet.

It’s a great showcase for prime components like you’re talking about.

Quote

12-26-2017 , 02:10 AM

#8823

samuri8

veteran

Join Date: Feb 2013 Posts: 2,061

I think I'll have a lox plate for lunch tomorrow now. Also, I got an instant pot for Christmas and I'm planning on trying a couple things out this week. Hopefully this post holds me accountable to that.

Quote

12-26-2017 , 01:29 PM

#8824

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,298

Left over aged prime rib, thinly sliced.

Steeped in left-over Au Jus, Quizno’s style.

Topped with mozzarella & toasted on King’s Hawaiian sub rolls (picture is the side I hadn’t yet bit into...yum)

Quote

12-26-2017 , 07:09 PM

#8825

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,748

looks fantastic.
your use of mozz got me wondering what i'd choose as my cheese if all other elements remained the same. i first thought of white cheddar, but ultimately decided it would be a toss up between gouda and a creamy bleu sauce. also considered edam, provolone, and gruyere.

Quote

Page 353 of 843

First

153 253 303 333 343 348 349 350 351 352 353 354 355 356 357 358 363 373 403 453 553

Last

Post Reply Subscribe

...

Page 353 of 843

First

153 253 303 333 343 348 349 350 351 352 353 354 355 356 357 358 363 373 403 453 553

Last