What did you cook tonight?

[K_F_o_l_e_y]

Deleted.

[Abbie_S]

Can you share the recipe?

[K_F_o_l_e_y]

Deleted.

[Bill_Tex_Landreth]

It was a two week dry cure followed by smoking to 165 and steaming to 205.

Color is due to the cure penetration.

[Scott_Brunson]

I saw that recipe on their email–it looks cool!

[Jason_T]

@K_F_o_l_e_y

“Faux Gras”, a vegan alternative to foie gras pâté that is amazingly covincing. Its main component is cashews. Recipe from ChefSteps. You’ll be seeing this on restaurant menus before long.

Perfect recipe since this is how my wife has always pronounced ‘foie gras’. Now my head doesn’t have to explode every time she says it.

[Jason_T]

Short ribs braised in red wine, via the pressure cooker. Also some skin-on mashed.

[ky1em1ttskus]

I have a pressure cooker. I have never used it. I want to eat that. Help.

[Jason_T]

Kyle, you’d do well to start with the recipe below. I do some other stuff with that base recipe in addition to that that I think adds a bit more, but you’ll get really good results starting here.

The one key thing to call out is that the recipe calls for browning the short ribs and veggies in the pressure cooker itself. I have an electric pressure cooker with a non-stick surface that I’m scared of scratching, so I do all the browning and deglazing in a non-scratch pot big enough to hold it all, and then just dump it all into the pressure cooker.

I also cook it a bit longer in the pressure cooker (recipe does 45 minutes from when the cooker reaches pressure, I do 75-90 minutes). BTW there are recipes for doing this without a pressure cooker, but they take 2-3x longer, occasional stirring. Not a pain but you have to want it. Once I started saw the results with the pressure cooker I won’t go back. So much simpler for equal results.

Pressure Cooker Red Wine–Braised Beef Short Ribs Recipe

[Paul_Bacino]

Ham and cheese croquettes

[Kenny_H]

Absent here for awhile, but it is very comforting to see all this great cooking. Gives me hope for the next generation, that they will follow in our example. Food is life, but also sharing. To that end after meeting up with @Robert.A.Jr I am inspired to share a meal I cooked with fellow Berserkers @Elliot_Steele and @Scott_Watkins about 1.5 months ago. A perfect example of minds of a feather.

This is my starter. A sole crudo with ajo blanco and a blood orange vinaigrette.

Then Elliot smashed it out of the park w chicken ballotine

And a maitake wagyu steak dish for the ages

Then an incredible cheese course of bleu de gex straight from France

Things not possible without guys like these

[Al_Osterheld]

Next generation?

-Al

[ky1em1ttskus]

Scott is a hell of a host and Elliot, a great chef (I’ve only enjoyed his cooking once, but remember it fondly).

[Kenny_H]

Our kids, Al.

-Kenny

[Robert.A.Jr]

Damn, son, that beats KABOOKI night!

[Charlie_Carnes]

Solid lineup right there fellas!

[Marc_Frontario]

Kenny … Robert will lend you his kitchen when you’re back in town…please hurry back soon

[Scott_Watkins]

One thing this board does right is bring what would be strangers together for good times! I’m still thinking about that chicken ballotine Always great when Kenny comes to town.

[Jason_T]

Piri piri-style chicken thighs over home cut chips, topped with a homemade Stilton sauce. Chopped Brussels sprouts salad with red onion, tomato, feta and a light vinaigrette. The sauce for the chicken is the batch of chilis and garlic that I fermented several weeks back. Without the skin to absorb my the heat this sauce was .

[Kenny_H]

Szechuan chicken liver stir fry w fresh ground szechuan, 3 year aged broad bean paste, tons of garlic and my last garden chiles. Livers marinated in shaoxing wine and nama shoyu unpasteurized soy sauce. Flaming wok. Parsnip puréed w kaffir.