What did you cook tonight?
- David K o l i n
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Re: What did you cook tonight?
Beef shanks braised in Syrah. Disappeared before I could get a picture
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- Nola Palomar
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Re: What did you cook tonight?
Hard to cook for one...the girl always has things going on.
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Veleta
Bodega Dominio Buenavista
D.O.P. Granada, Spain
Juan Manuel Palomar MD - 1948-2018 Husband, Father, Surgeon, Mentor, Winery owner & Winemaker, my everything...RIP
Bob Wood - 1949-2013 Berserker for eternity! RIP
- K_F_o_l_e_y
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Re: What did you cook tonight?
IS IT THANKSGIVING YET?
I finally broke down and bought a Vitamix Pro 750 Heritage blender and was actually able to “cook” my Roasted Butternut Squash Cheesecake batter right in the blender (it spins so fast it hit 203°F in 6 minutes on high!) before pouring it into the graham cracker crust (kappa & iota carrageenans were used to solidify the batter in the fridge).
Why didn't I buy one of these things years ago?
I finally broke down and bought a Vitamix Pro 750 Heritage blender and was actually able to “cook” my Roasted Butternut Squash Cheesecake batter right in the blender (it spins so fast it hit 203°F in 6 minutes on high!) before pouring it into the graham cracker crust (kappa & iota carrageenans were used to solidify the batter in the fridge).
Why didn't I buy one of these things years ago?
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
Re: What did you cook tonight?
Dude!!! Bravo! And yes they are the bees knees.
The carageenans also maintain the emulsification.
The carageenans also maintain the emulsification.
H0eve!kamp
- K_F_o_l_e_y
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Re: What did you cook tonight?
Thank you. It turned out really delicious! Paired with 2001 Château Doisy-Daëne.
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
- K_F_o_l_e_y
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Re: What did you cook tonight?
Since those "unreal" quail eggs turned out so well, I tried another, somewhat simpler amuse bouche made by spherification for Thanksgiving Day, sort of a spin on a classic beet and goat cheese salad (another recipe from ChefSteps):
BEET SPHERES & GOAT CHEESE: Made from beet juice with balsamic vinegar, and served with EVOO, rosemary and shaved goat cheese.
The blue mold and ash layers of Lake's Edge goat cheese, which is similar to Humboldt Fog (from Blue Ledge Farm in VT), make for very attractive shavings. Interestingly, when paired with a 2011 Marcel Lapierre Morgon Cuvée Marcel Lapierre, the balsamic seemed to drop out and it became more beet-forward in flavor.
Doing the spherification in front of guests is great fun!
BEET SPHERES & GOAT CHEESE: Made from beet juice with balsamic vinegar, and served with EVOO, rosemary and shaved goat cheese.
The blue mold and ash layers of Lake's Edge goat cheese, which is similar to Humboldt Fog (from Blue Ledge Farm in VT), make for very attractive shavings. Interestingly, when paired with a 2011 Marcel Lapierre Morgon Cuvée Marcel Lapierre, the balsamic seemed to drop out and it became more beet-forward in flavor.
Doing the spherification in front of guests is great fun!
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
- K_F_o_l_e_y
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Re: What did you cook tonight?
Here's a video on how to do it:K_F_o_l_e_y wrote: ↑November 23rd, 2018, 9:42 amBEET SPHERES & GOAT CHEESE: Made from beet juice with balsamic vinegar, and served with EVOO, rosemary and shaved goat cheese.
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
- Scott Brunson
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Re: What did you cook tonight?
Dear friends coming to dinner
Here’s Looking at You, Kids
Scents of Free-France Casablanca
Couscous salad with beets
NV Henri Goutorbe Champagne Grand Cru Brut Rosé
Chicken Thighs with Apricots, Ginger and Saffron
2011 Domaine Billaud-Simon Chablis 1er Cru Montée de Tonnerre
Braised Lamb Shanks With Shallots and Olives
Buried in Vermicelli
2007 Domaine de la Janasse Châteauneuf-du-Pape Vieilles Vignes
2011 No Girls Grenache
Date Pastries in Honey Syrup
Here’s Looking at You, Kids
Scents of Free-France Casablanca
Couscous salad with beets
NV Henri Goutorbe Champagne Grand Cru Brut Rosé
Chicken Thighs with Apricots, Ginger and Saffron
2011 Domaine Billaud-Simon Chablis 1er Cru Montée de Tonnerre
Braised Lamb Shanks With Shallots and Olives
Buried in Vermicelli
2007 Domaine de la Janasse Châteauneuf-du-Pape Vieilles Vignes
2011 No Girls Grenache
Date Pastries in Honey Syrup
Tous les chemins mènent à la Bourgogne!
On CT, I'm S1
On CT, I'm S1
- Robert M yers
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Re: What did you cook tonight?
White truffle over simple Parmesan pasta. Served with SQN lightmotif.
- K_F_o_l_e_y
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Re: What did you cook tonight?
I like your style.Robert M yers wrote: ↑December 8th, 2018, 6:20 pmWhite truffle over simple Parmesan pasta. Served with SQN lightmotif.
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
- Robert M yers
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Re: What did you cook tonight?
Thanks Kevin,
Still enamored with your quail egg, in fact I showed my wife a picture of it right before I posted this and she is on board. So maybe we will give it a run one weekend. Beets look amazing too. Pretty sure you’ll be able to have Wylie D over pretty soon if you keep it up.
Still enamored with your quail egg, in fact I showed my wife a picture of it right before I posted this and she is on board. So maybe we will give it a run one weekend. Beets look amazing too. Pretty sure you’ll be able to have Wylie D over pretty soon if you keep it up.
- K_F_o_l_e_y
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Re: What did you cook tonight?
IF YOU'VE GOT TWO: Flaunt them
This was either egg bites or pot de creme, I made both.
This was either egg bites or pot de creme, I made both.
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
- K_F_o_l_e_y
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Re: What did you cook tonight?
My first SOUS VIDE EGG BITES a la Starbucks, with 50:50 heavy cream to Wegmans 4% cottage cheese, although I think I might substitute whole milk for some of the cream to reduce the calories.
Mixed with a stick blender but there was still a little graininess, so next time I might use the Vitamix. I used 8 oz jars. Served with a cherry tomato/pine nut/basil/EVOO salad.
As usual, I put the jars in the bath at 110°F to avoid breakage due to temperature shock, and then ramped up to 185°F, but reduced time at final temp to 20 minutes to account for ramp time.
Also, did a Pectinex-treated pectin-free orange juice filtered with a Chemex that was then carbonated in an iSi Whip.
Mixed with a stick blender but there was still a little graininess, so next time I might use the Vitamix. I used 8 oz jars. Served with a cherry tomato/pine nut/basil/EVOO salad.
As usual, I put the jars in the bath at 110°F to avoid breakage due to temperature shock, and then ramped up to 185°F, but reduced time at final temp to 20 minutes to account for ramp time.
Also, did a Pectinex-treated pectin-free orange juice filtered with a Chemex that was then carbonated in an iSi Whip.
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
- K_F_o_l_e_y
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Re: What did you cook tonight?
So ChefSteps, the makers of the Joule immersion circulator, have a new business, selling 16 different room temperature, shelf-stable sauces for sous vide cooking. Actually 17 sauces were available when I ordered last week (free 5 day delivery by FedEx), since they had a temporarily available "Thanks Give Me More Sauce" Thanksgiving turkey sauce as well.
I bought all 17 and tried out the first one last night, "New School Teriyaki", along with the recommended recipe for "Teriyaki Pork Chops Over Rice with Broccoli & Green Onions", and it turned out great!
When you open up the folded paper package you find a sealed, strong ziplock bag containing the sauce. On the first screen in the Joule app there is now a button that prompts you to scan the sauce label and you are instantly taken to the recommended recipe for that sauce. In typical CS app style, you choose your protein (for this recipe pork, chicken or salmon was recommended, but you can select anything), designate its thickness and the visual doneness level you want, and start the cook and timer. It also takes you visually through the various steps in the recipe.
I did two 1 inch-thick boneless pork chops, seared cold for 60 seconds a side, and then sous vide directly in the sauce at 136°F for 1 hour.
When served with steamed broccoli over sushi rice (I used my rice maker rather than the recommended rice recipe), the sauce had a lovely bright citrusy flavor, some texture from the herbs, not too thick, not too sweet, and it definitely didn't taste anything like something from a bottle I bought at the grocery store. If I served it to you blind, you'd think I made it from scratch.
While I would say it was on the more basic side relative to many of the CS recipes I've prepared, it was a tasty, easy peasy 1 hour dinner for two for $6.95 (sauce) + $3 (protein & veggie).
Looking forward to trying the other sauces.
See the sauces: https://shop.chefsteps.com/collections/joule-ready
I bought all 17 and tried out the first one last night, "New School Teriyaki", along with the recommended recipe for "Teriyaki Pork Chops Over Rice with Broccoli & Green Onions", and it turned out great!
When you open up the folded paper package you find a sealed, strong ziplock bag containing the sauce. On the first screen in the Joule app there is now a button that prompts you to scan the sauce label and you are instantly taken to the recommended recipe for that sauce. In typical CS app style, you choose your protein (for this recipe pork, chicken or salmon was recommended, but you can select anything), designate its thickness and the visual doneness level you want, and start the cook and timer. It also takes you visually through the various steps in the recipe.
I did two 1 inch-thick boneless pork chops, seared cold for 60 seconds a side, and then sous vide directly in the sauce at 136°F for 1 hour.
When served with steamed broccoli over sushi rice (I used my rice maker rather than the recommended rice recipe), the sauce had a lovely bright citrusy flavor, some texture from the herbs, not too thick, not too sweet, and it definitely didn't taste anything like something from a bottle I bought at the grocery store. If I served it to you blind, you'd think I made it from scratch.
While I would say it was on the more basic side relative to many of the CS recipes I've prepared, it was a tasty, easy peasy 1 hour dinner for two for $6.95 (sauce) + $3 (protein & veggie).
Looking forward to trying the other sauces.
See the sauces: https://shop.chefsteps.com/collections/joule-ready
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
- Brian Lynch
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Re: What did you cook tonight?
Kevin, you are killing it with these productions, although I did get a chuckle from the language I bolded above. Hope all is well.K_F_o_l_e_y wrote: ↑December 10th, 2018, 6:28 amMy first SOUS VIDE EGG BITES a la Starbucks, with 50:50 heavy cream to Wegmans 4% cottage cheese, although I think I might substitute whole milk for some of the cream to reduce the calories.
Mixed with a stick blender but there was still a little graininess, so next time I might use the Vitamix. I used 8 oz jars. Served with a cherry tomato/pine nut/basil/EVOO salad.
As usual, I put the jars in the bath at 110°F to avoid breakage due to temperature shock, and then ramped up to 185°F, but reduced time at final temp to 20 minutes to account for ramp time.
Also, did a Pectinex-treated pectin-free orange juice filtered with a Chemex that was then carbonated in an iSi Whip.
- K_F_o_l_e_y
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Re: What did you cook tonight?
HEDONISM: Try it, you'll like it!Brian Lynch wrote: ↑December 12th, 2018, 6:53 amKevin, you are killing it with these productions, although I did get a chuckle from the language I bolded above. Hope all is well.K_F_o_l_e_y wrote: ↑December 10th, 2018, 6:28 amMy first SOUS VIDE EGG BITES a la Starbucks, with 50:50 heavy cream to Wegmans 4% cottage cheese, although I think I might substitute whole milk for some of the cream to reduce the calories.
![cheers [cheers.gif]](./images/smilies/cheers.gif)
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
- Jason Hagen
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Re: What did you cook tonight?
Filets with s&p and finished with some butter, thyme and rosemary.
Jason
Jason
- Brian Tuite
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Re: What did you cook tonight?
Jason Hagen wrote: ↑December 12th, 2018, 8:57 pmFilets with s&p and finished with some butter, thyme and rosemary.
Jason
![[welldone.gif] [welldone.gif]](./images/smilies/welldone.gif)
Bob Wood - 1949-2013 Berserker for eternity! RIP
"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker
"Something so subtle only I can detect it." ~ Randy Bowman
2019 WOTY...
"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker
"Something so subtle only I can detect it." ~ Randy Bowman
2019 WOTY...
- K_F_o_l_e_y
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Re: What did you cook tonight?
FUN WITH SATSUMAS: Treated with Pectinex Ultra SP-L (pectinase) to remove the pith, which taste WAY better than canned Mandarin orange segments
I think I'll put them in a mimosa made with pectin-free clarified orange juice (prepared with the same enzyme, but then Chemex filtered)...
I think I'll put them in a mimosa made with pectin-free clarified orange juice (prepared with the same enzyme, but then Chemex filtered)...
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
Re: What did you cook tonight?
Kevin is the pectinase totally flavorless? this looks pretty cool
S u z a n n e C a m h i
instagram: suz_cam
instagram: suz_cam
- K_F_o_l_e_y
- GCC Member
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- Joined: February 14th, 2009, 10:36 am
- Location: Boston, MA USA
Re: What did you cook tonight?
As far as I know, it doesn't affect the flavor. It is just an enzyme protein.
Here's a video on how to do it:
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
- K_F_o_l_e_y
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Re: What did you cook tonight?
XMAS EVE DINNER: Sous vide wild sockeye salmon (122°Fx30m), pea-herb mash, N.V. Elaborado Por Masia Puigmolto Cava Conquilla Brut Rosé
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
Re: What did you cook tonight?
Fantastic, thanks for the videoK_F_o_l_e_y wrote: ↑December 25th, 2018, 3:21 amAs far as I know, it doesn't affect the flavor. It is just an enzyme protein.
Here's a video on how to do it:
S u z a n n e C a m h i
instagram: suz_cam
instagram: suz_cam
- Brian Tuite
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Re: What did you cook tonight?
Prime Rib Fail. Pulled it from the oven when the temp hit 120° and left it sit on the counter covered for and hour. Over that time the internal temp jumped to 146° and I ended up with medium well meat.
Last year I pulled it @ 130° and sliced it within 10 minutes and it was rare.
WTF?
Last year I pulled it @ 130° and sliced it within 10 minutes and it was rare.
WTF?
Bob Wood - 1949-2013 Berserker for eternity! RIP
"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker
"Something so subtle only I can detect it." ~ Randy Bowman
2019 WOTY...
"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker
"Something so subtle only I can detect it." ~ Randy Bowman
2019 WOTY...
- ClarkstonMark
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Re: What did you cook tonight?
I'd get a new thermometer.Brian Tuite wrote: ↑December 25th, 2018, 7:09 amPrime Rib Fail. Pulled it from the oven when the temp hit 120° and left it sit on the counter covered for and hour. Over that time the internal temp jumped to 146° and I ended up with medium well meat.
Last year I pulled it @ 130° and sliced it within 10 minutes and it was rare.
WTF?
Sorry that stinks!
Mark Cronmiller
White Lake, MI
White Lake, MI
- Andrew Kotowski
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Re: What did you cook tonight?
“I cooked it to Medium Well some because I wanted the fat to melt.”
Congratulations! Your prime rib may have been overlooked, but that’s a temporary setback; you’ve now got a career hawking Kamado Joe accessories on YouTube!!!
In all seriousness, sorry for your loss
I’m going to put a four rib roast on the grill in a bit. Here’s hoping for a little better luck with my thermometer :/
Congratulations! Your prime rib may have been overlooked, but that’s a temporary setback; you’ve now got a career hawking Kamado Joe accessories on YouTube!!!
In all seriousness, sorry for your loss

I’m going to put a four rib roast on the grill in a bit. Here’s hoping for a little better luck with my thermometer :/
- Brian Tuite
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Re: What did you cook tonight?
I’m using my instant read today for the Flannery tenderloin. Cannot screw this one up.ClarkstonMark wrote: ↑December 25th, 2018, 10:46 amI'd get a new thermometer.Brian Tuite wrote: ↑December 25th, 2018, 7:09 amPrime Rib Fail. Pulled it from the oven when the temp hit 120° and left it sit on the counter covered for and hour. Over that time the internal temp jumped to 146° and I ended up with medium well meat.
Last year I pulled it @ 130° and sliced it within 10 minutes and it was rare.
WTF?
Sorry that stinks!
Bob Wood - 1949-2013 Berserker for eternity! RIP
"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker
"Something so subtle only I can detect it." ~ Randy Bowman
2019 WOTY...
"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker
"Something so subtle only I can detect it." ~ Randy Bowman
2019 WOTY...
Re: What did you cook tonight?
Reverse sear would helpBrian Tuite wrote: ↑December 25th, 2018, 7:09 amPrime Rib Fail. Pulled it from the oven when the temp hit 120° and left it sit on the counter covered for and hour. Over that time the internal temp jumped to 146° and I ended up with medium well meat.
Last year I pulled it @ 130° and sliced it within 10 minutes and it was rare.
WTF?
- Merrill Lindquist
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Re: What did you cook tonight?
I used an instant read thermometer recently for a rather rotund fancy meatloaf with Cabernet glaze. Time suggested in the recipe did not match the instant read. I ended up overcooking it, although my Mexican dinner companion was liking it a lot [the bottom had become quite crusted - don't know if he does not cook much, or only Mexican food (my guess) and he is a very willing recipient of whatever I serve or pour].
The point? Trust your gut. Most of us on this thread are accomplished cooks, and the thermometer was broken. Again, trust your instincts.
The point? Trust your gut. Most of us on this thread are accomplished cooks, and the thermometer was broken. Again, trust your instincts.
Merrill
EMH Vineyards - Home of the Black Cat
email:Merrill@EMHVineyards.com
EMH Vineyards - Home of the Black Cat
email:Merrill@EMHVineyards.com
- Brian Tuite
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Re: What did you cook tonight?
Flannery Tenderloin..... Nailed it!
Bob Wood - 1949-2013 Berserker for eternity! RIP
"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker
"Something so subtle only I can detect it." ~ Randy Bowman
2019 WOTY...
"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker
"Something so subtle only I can detect it." ~ Randy Bowman
2019 WOTY...
Re: What did you cook tonight?
I received an Ooni Pro for Christmas and I’ve been having fun with it. The first day I made pizza including a delicious white clam pie. Then pita bread with grilled shrimp and onions. Today I made tandoori salmon and naan. I need to stop and take some pictures but I’ve been too busy eating.
So far all has been gas-fired. Too easy.
So far all has been gas-fired. Too easy.
“I want to halve your babies” — King Solomon
C. Gle@son
C. Gle@son
Re: What did you cook tonight?
Love my pro, lots o’ fun. Good idea w the tandoori and naan!Craig G wrote: ↑December 29th, 2018, 9:57 pmI received an Ooni Pro for Christmas and I’ve been having fun with it. The first day I made pizza including a delicious white clam pie. Then pita bread with grilled shrimp and onions. Today I made tandoori salmon and naan. I need to stop and take some pictures but I’ve been too busy eating.
So far all has been gas-fired. Too easy.
H0eve!kamp
Re: What did you cook tonight?
Absolutely!Brian Tuite wrote: ↑December 25th, 2018, 8:23 pmFlannery Tenderloin..... Nailed it!
A533BEC7-CFE3-4682-83B8-1BF7678F09F6.jpeg
H0eve!kamp
- K_F_o_l_e_y
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Re: What did you cook tonight?
Sous vide roasted carrot Pot de Crème, with hickory-smoked bacon, Bartlett pear, thyme, breadcrumbs, served as a savory side with sous vide ribeye and roasted dukkah-spiced asparagus
• 8 oz jars sous vide at 176°F x 60 min & re-thermed to 145°F to serve; recipe from ChefSteps
• 8 oz jars sous vide at 176°F x 60 min & re-thermed to 145°F to serve; recipe from ChefSteps
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
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- Contributor
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Re: What did you cook tonight?
regarding the roast temps and timing, i like using my Chef Alarm.....it's not as accurate as an instant read, but i set my alarm for 110 degrees and it allows me to start watching more vigilantly
- K_F_o_l_e_y
- GCC Member
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- Location: Boston, MA USA
Re: What did you cook tonight?
My ChefAlarm reads about 0.4 degrees higher than my Thermapen.Joe Chanley wrote: ↑January 2nd, 2019, 6:39 amregarding the roast temps and timing, i like using my Chef Alarm.....it's not as accurate as an instant read, but i set my alarm for 110 degrees and it allows me to start watching more vigilantly
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
- K_F_o_l_e_y
- GCC Member
- Posts: 1002
- Joined: February 14th, 2009, 10:36 am
- Location: Boston, MA USA
Re: What did you cook tonight?
ORANGE: Ricotta cheesecake, with sous vide strawberry jam (not sure if that was the best pairing, but had a jar left over from a regular cheesecake)
Recipes from Boston Globe and ChefSteps:
https://www.bostonglobe.com/lifestyle/f ... story.html
https://www.chefsteps.com/activities/rh ... Cfl-sZFHQo
Recipes from Boston Globe and ChefSteps:
https://www.bostonglobe.com/lifestyle/f ... story.html
https://www.chefsteps.com/activities/rh ... Cfl-sZFHQo
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
Re: What did you cook tonight?
I think I'm gonna try this recipe from Healthy-ish tonight. I just started following them on Instagram (they're an offshoot of Bon Appetite) and I've taken inspiration from a few of their posts so far. I appreciate the healthy aspect and the veggie-heavy aspect (although I will admit most of my tweaks have been to add extra protein sources)
https://www.bonappetit.com/recipe/warm- ... ony-yogurt
https://www.bonappetit.com/recipe/warm- ... ony-yogurt
- Merrill Lindquist
- BerserkerBusiness
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- Location: Calistoga, Napa Valley, CA
Re: What did you cook tonight?
Dan Dan Noodles. Peanut butter, peanut oil, fresh ginger, garlic, jalapeno, hot sauce, water, rice vinegar, soy sauce, sesame oil. Over linguine and finished with chopped cilantro. Quick, easy, and great for when you have mostly nothing in the pantry!
Merrill
EMH Vineyards - Home of the Black Cat
email:Merrill@EMHVineyards.com
EMH Vineyards - Home of the Black Cat
email:Merrill@EMHVineyards.com
- K_F_o_l_e_y
- GCC Member
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Re: What did you cook tonight?
ROCKET SOUP (Shorbat Jarjir): a vegetarian dish made with arugula, spinach, cilantro, potato, onion, garlic, turmeric, nutmeg, allspice and Greek yogurt (recipe from Food & Wine).
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
Re: What did you cook tonight?
Looks beautiful, Kevin. Did you like it? Did you pair it with wine?
B. Redman
- K_F_o_l_e_y
- GCC Member
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- Joined: February 14th, 2009, 10:36 am
- Location: Boston, MA USA
Re: What did you cook tonight?
It was quite tasty, although I made it because a couple of vegetarians were in attendance (next course was short rib lol). The fantastic Greek yogurt I got at Formaggio Kitchen in Cambridge really made the dish (need to find out who makes that for them). Next time I would reduce the spinach, since it was a bit dark in color compared to the pretty green picture in Food & Wine.
Paired with a 2016 Joh. Jos. Prüm Wehlener Sonnenuhr Riesling Kabinett.
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
- K_F_o_l_e_y
- GCC Member
- Posts: 1002
- Joined: February 14th, 2009, 10:36 am
- Location: Boston, MA USA
Re: What did you cook tonight?
WARM CARROT SALAD: Sous vide carrots (194°F x 15 min), served with Indian chaat masala spice blend, cilantro, mint, toasted almonds, lime juice and Greek yogurt
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
- C. Mc Cart
- GCC Member
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- Location: Ontario
Re: What did you cook tonight?
Just discovered this thread. Some of you cook very well. Kevin, you're killin'it. I already knew Kenny did from his insta feed
I'm coming off 2 weeks of Keto (my wife will continue), so want to get cooking creatively again. This thread is great inspiration.
I almost always forget to take photos whenever I make something nice or new.
I'm coming off 2 weeks of Keto (my wife will continue), so want to get cooking creatively again. This thread is great inspiration.
I almost always forget to take photos whenever I make something nice or new.
Chris
- alan weinberg
- GCC Member
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Re: What did you cook tonight?
braised a black Silkie chicken in coconut milk, curry, ginger, thyme, paprika. Nice sauce but the bird wasn’t special—strange eating meat so dark that didn’t taste gamey.
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Re: What did you cook tonight?
Very nice! Local butcher has whole belly now. Time to do this.
H0eve!kamp
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Re: What did you cook tonight?
Totally worth it. This belly was from a young pig, so not that big/thick.
I had the best Porchetta Sandwich of my life at Roberta’s in Brooklyn, so I bought their cookbook just to get this recipe. They recommended using a pork collar to stuff it instead of the usual loin as it’s more juicy. It’s also stuffed with lots of roasted garlic, ground toasted fennel seeds, fennel pollen, lemon zest, S&P.
So good!
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Re: What did you cook tonight?
Christine Huang wrote: ↑January 29th, 2019, 8:37 amTotally worth it. This belly was from a young pig, so not that big/thick.
I had the best Porchetta Sandwich of my life at Roberta’s in Brooklyn, so I bought their cookbook just to get this recipe. They recommended using a pork collar to stuff it instead of the usual loin as it’s more juicy. It’s also stuffed with lots of roasted garlic, ground toasted fennel seeds, fennel pollen, lemon zest, S&P.
Of my own accord, I rubbed the skin with just a little bit of baking soda to denature it so it would become puffy and crispy. It worked very well.
So good!