Watcha cookin'?

[BS720]

My wife just made a squash quiche with feta a little parm and a leftover breakfast sausage. Damn. Highly recommend.

The sweet squash really goes well with the tangy cheese.

Can you post this recipe, please? My mind is spinning with the amount of water in squash. I suppose shrooms aren't that different, but still...?

[Game Over]

Can you post this recipe, please? My mind is spinning with the amount of water in squash. I suppose shrooms aren't that different, but still...?

Cut a squash (delicata, acorn or butternut size) in half drizzle olive oil salt and pepper over the halves. Cook until soft and let cool. (45-hour at 375°) she just cooks extra the night before.

Little bit of breakfast sausage is also good (she also just cooks extra the day before)

Scrape out the squash into a bowl with some feta and a little parm but any cheese will work. 1/2 cup to a cup maybe depending on preference. Add 5 eggs a cup of milk salt and pepper and mix it all together.

Put enough parm and a little feta (again any cheese) to cover the bottom of the crust. Add the sausage on top of the cheese. Dump in egg mixture and add a little more cheese and salt and pepper to the top.

Bake at 350° 45-55 minutes or so. Just do the clean toothpick test.

Anyhow a little long winded. I could have just said use squash that has already been cooked!

[Bobby Stainless]

A bit out of control here at the Stainless compound.

I bought half a cow yesterday. Grass fed and grain finished just north of Nashville. I should end up with 300lbs for just shy of 4 bucks a pound.

I was also a little drunk yesterday and bought this yakitori grill. lol.

Now I can grill while Im running errands or at the movies. Whatever.

[Game Over]

^nice.

$2:50 lb hang?

[Bobby Stainless]

What kind of farmer code talk is "$2.50 lb hang?"

[Game Over]

Heh sorry-> usually when selling a side aka 1/2 the agreed upon weight is calculated by the weight of the hanging or dressed 1/2 before it rests and then gets cut up. We call this the dressed or hang weight.

It’s around 62% of the live weight. Then the final take home will be around 80% of the hang weight.

I figured you must have paid $2.50 a pound on the hanger plus butcher costs

[oftpiste]

Sous vide lamb chops (to 126). Will never cook them otherwise again.

[schwerty]

I grilled up this beast last night. Nothin fancy. Sea salt, fresh cracked pepper. Reverse sear. No finished picks. It was damn fine!

[GiBo]

That's a beautiful piece of meat. I did a reverse on a new york last weekend and it was so good I pulled another one out for tonight. I get lazy and just grill 'em up most the time, but god damn is reverse sear the shit!

And shut up sous vide freaks. I ain't got one of them.

[Powder Ho]

I grilled up this beast last night. Nothin fancy. Sea salt, fresh cracked pepper. Reverse sear. No finished picks. It was damn fine!

Beauty, how much did it weigh?

[Powder Ho]

Linguini w/ clam sauce and an unoaked Chard.

[m2711c]

I don’t know dude.... looks pretty oaked to me.


just sayin.

[Powder Ho]

I don’t know dude.... looks pretty oaked to me.


just sayin.

Duly noted.

[simple]

Mushroom risotto. Wish me luck

[simple]

Noice

[schwerty]

Beauty, how much did it weigh?

2.63lbs before the cook. Finished it off for dinner tonight.

[MakersTeleMark]

Mushroom risotto. Wish me luck

You have to make the mushrooms with the risotto, not just slap some on like a pizza topping.

[simple]

You have to make the mushrooms with the risotto, not just slap some on like a pizza topping.

Two types of mushrooms. Shiitake in the risotto, and cremini on top. My burps afterwards were reminders of my younger days.

[Bobby Stainless]

[irul&ublo]

Nice pic, but wtf is in there?

[Pegleg]

Did you cut the hole in the top for the sous vide yourself, or is that a custom sous vide container? Looks interesting, I'm always struggling with keeping a pot covered for long SV cooks where evaporation is an issue.

[Bobby Stainless]

Did you cut the hole in the top for the sous vide yourself, or is that a custom sous vide container? Looks interesting, I'm always struggling with keeping a pot covered for long SV cooks where evaporation is an issue.

I bought the lid and container on Amazon. Its made for the unit and has a fold in the center so you can open the lid.

Those were some prime ribeyes that I seared off in the Inferno after pulling them at 120 degrees.

[Gcooker]

I bought the lid and container on Amazon. Its made for the unit and has a fold in the center so you can open the lid.

Those were some prime ribeyes that I seared off in the Inferno after pulling them at 120 degrees.

Awesome, just picked one up.

[oftpiste]

Get some cheap bulk ping pong balls and float them on the surface. My sous vide vessel is a Goodwill 6-pack cooler ($1.99) with ping pong balls floated for long cooks. Really works.

Did you cut the hole in the top for the sous vide yourself, or is that a custom sous vide container? Looks interesting, I'm always struggling with keeping a pot covered for long SV cooks where evaporation is an issue.

[::: :::]

anyone got a good braised short ribs recipe they've loved?