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What's For Dinner Tonight?
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10-12-2020, 11:30 PM | #1519 |
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Coktel de camaron, home made including so spicy Serrano chile diced into the mix
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10-12-2020, 11:59 PM | #1520 | |
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10-13-2020, 03:31 AM | #1521 |
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This thread is not doing me any help, I'm on a diet
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10-13-2020, 07:55 AM | #1522 | |
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The banana lime ice cream was churned, then molded onto a baking sheet covered with plastic, then frozen. For plating, the ice cream was cut into the bar shape, slightly smaller than the milk chocolate mousse bar. Brunoise is a fine dice, approx 1.5mm on each side. |
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10-22-2020, 04:32 AM | #1524 |
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Made a more traditional burger today.
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10-22-2020, 02:27 PM | #1525 |
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10-22-2020, 06:46 PM | #1528 |
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Wife had her "Wine and Gossip" club tonight (I think she calls it book club or something like that). So...that leaves me and the Demons to fend for ourselves.
Went with a 40oz tomahawk from Whole Foods. Ran it through the sous vide for 3.5 hours at 129 degrees, then quick seared in a cast iron that I had sitting in a 500 degree oven for 20 minutes. Perfection. Paired with a double (okay, triple) of Balvenie 21 for good measure. No, couldn't eat it all...but that's what the Demons are for.
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10-22-2020, 07:58 PM | #1529 |
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Can't do it in a hurry. These burgers took like 20 minutes once I got home from the store. We do plenty of bacon at the beef household.
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10-23-2020, 04:37 PM | #1533 | |
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The burgers are just 80/20, pressed at my local grocery store. They just do a great job with the portions and not packing the patty too tightly. I have a theory that a looser packed patty holds more juices inside it in the pockets between the meat strands. If it's super tight, the juice is forced to drain out of the patty. I cook my burgers same as my steaks- a two minute sear on each side, then ten minutes on the top rack. During the last two minutes, they get moved to indirect heat, Gouda applied (becoming my signature cheese) and buns go on. Suck down one last beer for the home stretch. Heaven.
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10-23-2020, 05:07 PM | #1534 |
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I've also tried these bacon wrapped "onion rings." Not really worth the time. Grilled onions and bacon does the trick already. I dusted these with some killer hogs rub.
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10-23-2020, 05:43 PM | #1535 |
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I saw a flare-up there, thought maybe you were just putting the Rocky Mountain Panther Piss to good use. My bad.
I like my burger medium-rare, yes PLEASE for double cheese. A local chief who I went to school with k-12 recommended a new Cajun restaurant in town. "Honey, . . . " |
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10-23-2020, 11:13 PM | #1536 |
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Snapper was good. I've never had sweet tea before, kinda wish he hadn't given me that free sample of crack. I ate ALL my greens before anything else. I know I'm bad, but I still prefer Popeyes red beans/rice. Help me here kscarrol or MKSixer
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10-24-2020, 07:30 AM | #1537 |
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Only if you are talking about the real Popeye's with Thermonuclear Hot Chicken. An unfortunate side effect of the Pussification of America has been the neutering of Popyey's. You can only get the real thing in certain places now.
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10-24-2020, 10:50 AM | #1538 | |
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10-27-2020, 07:48 PM | #1539 |
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Saumon en Croûte
Salmon in puff pastry Four layers of salmon alternating with spinach and ricotta filling with diced lemon confit. Baked in puff pastry. Herbed shallot, butter and wine sauce on the plate with salad of fresh spinach in vinaigrette. Recipe from Bruno Albouze on YouTube. |
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10-27-2020, 08:49 PM | #1540 | |
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