Cooking a Good Everything Else
02-11-2022
, 07:49 PM
02-11-2022
, 08:53 PM
02-12-2022
, 08:05 PM
braised short ribs on the menu for the superb owl.
pretty much following this recipe: https://www.seriouseats.com/food52s-short-rib-ragu
currently in the oven for ~3 hours
pretty much following this recipe: https://www.seriouseats.com/food52s-short-rib-ragu
currently in the oven for ~3 hours
02-12-2022
, 08:10 PM
thank you, I feel incredibly better and I'm comfortable with the grind thats likely to take 18 months to reach my goal. I had indigestion almost every night before I started, within 2 days it was gone and has only mildly returned one or two times when I ate a lot of fried foods with flour
Here's something I've learned along the way:
How can you be happy when you step on the scale and it reads "250 lbs"?
Here's something I've learned along the way:
How can you be happy when you step on the scale and it reads "250 lbs"?
Spoiler:
02-12-2022
, 10:06 PM
02-13-2022
, 12:20 AM
well, its supposed to be a ribeye but I like NY strip better. Its a recipe from Hillstone (AKA Houstons) called the Hawaiian Rib-Eye Steak
its damn good. I've been eating at Hillstones/Houstons for 30 years and I've yet to have one bad meal. The only complaint I've ever had (if you want to call it a complaint) is parsley on the plate but I've recently learned thats for bad breath so apparently that gripe isnt justified. I ate mine too fast and didnt get a picture, here's a picture from Hillstone:
recipe:
its damn good. I've been eating at Hillstones/Houstons for 30 years and I've yet to have one bad meal. The only complaint I've ever had (if you want to call it a complaint) is parsley on the plate but I've recently learned thats for bad breath so apparently that gripe isnt justified. I ate mine too fast and didnt get a picture, here's a picture from Hillstone:
recipe:
Quote:
Ingredients
4 Servings
STEAK
2
cups pineapple juice
½
cup soy sauce
½
cup sugar
5
tablespoons apple cider vinegar
2
teaspoons toasted sesame oil
⅓
cup chopped white onion
1
1-inch piece ginger, peeled, finely chopped
2
1-inch-thick bone-in rib-eye steaks (about 3 pounds total)
BUTTER AND ASSEMBLY
4
tablespoons unsalted butter, room temperature
2
teaspoons toasted sesame oil
Kosher salt
Preparation
STEAK
Step 1
Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Set aside 2 Tbsp. marinade for butter. Transfer remaining marinade to a large resealable plastic bag. Add steaks and seal bag, pressing out excess air. Chill at least 1 day.
Step 2
Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.
Step 3
Do Ahead: Steaks can be marinated 3 days ahead. Keep chilled.
BUTTER AND ASSEMBLY
Step 4
Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade; season with salt. Transfer to the center of a sheet of parchment paper and roll up into a log. Chill until firm, at least 1 hour.
Step 5
Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Season steaks very lightly with salt (omit this step if marinating more than 24 hours). Grill over high heat, turning, until steaks are well browned and beginning to char around edges, about 4 minutes. Transfer to cooler part of grill and continue to cook until an instant-read thermometer inserted into thickest part of steaks registers 120° for medium-rare. (Alternatively, cook in a grill pan over medium-high heat, turning steaks every couple of minutes.)
Step 6
Transfer steaks to a wire rack. Slice butter into ¼"-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing.
Step 7
Do Ahead: Butter can be made 3 days ahead. Keep chilled.
4 Servings
STEAK
2
cups pineapple juice
½
cup soy sauce
½
cup sugar
5
tablespoons apple cider vinegar
2
teaspoons toasted sesame oil
⅓
cup chopped white onion
1
1-inch piece ginger, peeled, finely chopped
2
1-inch-thick bone-in rib-eye steaks (about 3 pounds total)
BUTTER AND ASSEMBLY
4
tablespoons unsalted butter, room temperature
2
teaspoons toasted sesame oil
Kosher salt
Preparation
STEAK
Step 1
Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Set aside 2 Tbsp. marinade for butter. Transfer remaining marinade to a large resealable plastic bag. Add steaks and seal bag, pressing out excess air. Chill at least 1 day.
Step 2
Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.
Step 3
Do Ahead: Steaks can be marinated 3 days ahead. Keep chilled.
BUTTER AND ASSEMBLY
Step 4
Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade; season with salt. Transfer to the center of a sheet of parchment paper and roll up into a log. Chill until firm, at least 1 hour.
Step 5
Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Season steaks very lightly with salt (omit this step if marinating more than 24 hours). Grill over high heat, turning, until steaks are well browned and beginning to char around edges, about 4 minutes. Transfer to cooler part of grill and continue to cook until an instant-read thermometer inserted into thickest part of steaks registers 120° for medium-rare. (Alternatively, cook in a grill pan over medium-high heat, turning steaks every couple of minutes.)
Step 6
Transfer steaks to a wire rack. Slice butter into ¼"-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing.
Step 7
Do Ahead: Butter can be made 3 days ahead. Keep chilled.
02-13-2022
, 08:44 AM
02-13-2022
, 11:54 AM
Any plans for Super Bowl food this year? Last year I did nachos with grilled fajita beef.
This year plan is to do this chorizo queso https://www.instagram.com/p/CZiG_s9g8cU/?hl=en
We’ll see how it goes.
This year plan is to do this chorizo queso https://www.instagram.com/p/CZiG_s9g8cU/?hl=en
We’ll see how it goes.
02-13-2022
, 01:27 PM