Watcha cookin'?

[riser4]

Hey, you two, get a room!

[irul&ublo]

I did a thing.... Thing #2 made spoon bread with Hatch chiles to go along with it.

Nice smoke ring!

[RootSkier]

Please stop posting pics of that Bluestar range; I cannot handle the jealousy.

[Cruiser]

Cheap non serrated steak knives suck. Unless you sharpen them. I have a set and, before the covid when we used to have guests, I would run the steak knives through the ole chefs choice sharpener before dinner parties so they'd be blazing sharp at dinner.

[Dantheman]

Being able to sharpen them easily on the AccuSharp was why I was considering non-serrated. The edge is going to get wrecked no mater what, you're cutting on a ceramic plate. But, those Emojoys just seemed too good to pass up. Plus, people generally have an expectation that steak knives will be serrated, and it does look cooler.

[Powder Ho]

Sous vide that bitch. Little late now I guess, but next time.

I would've if I had the gear. The reverse sear was so easy you'd have to try to f it up.

[glademaster]

Meat doesn't belong in a plastic bag. I've died on that hill once before, I'm not afraid to do it again.

[MakersTeleMark]

Meat doesn't belong in a plastic bag. I've died on that hill once before, I'm not afraid to do it again.

Agreed. Plus, a 54 oz steak would probably take a week. The only thing I use the immersion heater for is to hold temp on film chemicals.

[MakersTeleMark]

Gotta throw out some cast iron love.
Can't wait. Ribeye endive and an herbal crab topper.

[Powder Ho]

Gotta throw out some cast iron love.
Can't wait. Ribeye endive and an herbal crab topper.

Cast iron is the only way to cook/finish a rib eye.

[HD333]

Help me prepare some tuna.

Bro In Law dropped off some tuna he caught. Doesn’t seem to be sushi grade.

Last time I did a quick sear after marinating in soy sauce and wasabi.

What ideas do you guys have for me?


Sent from my iPhone using Tapatalk

[oftpiste]

Agreed. Plus, a 54 oz steak would probably take a week. The only thing I use the immersion heater for is to hold temp on film chemicals.

Luddites I tell ya. A 1.5 inch steak straight outta the freezer takes an hour and a half, so probably not quite a week.

Edit: I sometimes do VERY large ribeyes (4" - isn) sous vide. I sometimes will buy a whole rib section at cash & carry and cut it into single serving steaks, multiple serving steaks and some roasts, vacuum seal and freeze.

The big steaks do really well, take maybe 3-4 hours in the water then are set on fire on the TEC to finish. Slice after resting, a little olive oil, some squeezed lemon, chopped fresh herbs. Super good

[oftpiste]

Nice smoke ring!

Glad someone noticed that. TY.

[irul&ublo]

Help me prepare some tuna.

Bro In Law dropped off some tuna he caught. Doesn’t seem to be sushi grade.

Last time I did a quick sear after marinating in soy sauce and wasabi.

What ideas do you guys have for me?


Sent from my iPhone using Tapatalk

If you are going to sear, take a little mayo or homemade aioli, mix in some spice, I’ve used a combo of cayenne, cumin and coriander. Toss in a little sesame oil. Spread on each side of the tuna and sear. The mayo disappears. You get a bit of heat, the earthy spice and the sesame.

[Powder Ho]

Steak tacos.

[m2711c]

nice appetizer... whats te main course?

[Powder Ho]

nice appetizer... whats te main course?

We each had three. That's a meal for us.

[nickwm21]

Help me prepare some tuna.

Bro In Law dropped off some tuna he caught. Doesn’t seem to be sushi grade.

Last time I did a quick sear after marinating in soy sauce and wasabi.

What ideas do you guys have for me?


Sent from my iPhone using Tapatalk

My FIL brings some over once a year or so.

My favorite thing to make with it is a simple sandwich.

Cut 3/4” thick. Coat in Sesame oil, soy, mirin mixture, cover in sesame seeds. Sear hot and quick.

Brioche bun. Mix some mayo and wasabi (don’t buy wasabi mayo...). tomato, red onion, lettuce or cabbage, avocado, a thick teriyaki sauce.


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[oftpiste]

Thing #2 hosted tempura night. Squash blossoms stuffed with chèvre, shisitos, speckled beans, kohlrabi, shrimps, broccoli. We threw in the shrimps at the last minute so we didn't have to tell anyone we ate a vegetarian meal.

[skaredshtles]

Thing #2 hosted tempura night. Squash blossoms stuffed with chèvre, shisitos, speckled beans, kohlrabi, shrimps, broccoli. We threw in the shrimps at the last minute so we didn't have to tell anyone we ate a vegetarian meal.

I need to try stuffing my squash blossoms next time. They were delicious, but just tasted like deep fried... stuff. And they were also a giant fucking mess to fry.

Oh - and today is Fresh Mozzarella Day to celebrate the 1st two BIG tomatoes that came out of the garden. Mmmm... caprese.

[oftpiste]

We've decided that there's no such thing as frying a little bit of something. Not worth it. If we're gonna fry we're gonna fucking fry a bunch of stuff! Should clarify the blossoms were not stuffed with ALL those things, just chèvre.

I need to do the mozzarella thing next. Rennet and citric acid has been acquired.

[skaredshtles]

We've decided that there's no such thing as frying a little bit of something. Not worth it. If we're gonna fry we're gonna fucking fry a bunch of stuff! Should clarify the blossoms were not stuffed with ALL those things, just chèvre.

I need to do the mozzarella thing next. Rennet and citric acid has been acquired.

Agreed. We fried some Thai zucchini fritters after the flowers.

[Cruiser]

When I fry I always do a batch of pickles. Hamburger dill ovals drained and tossed into a ziplock bag with flour flavored with mild yellow curry powder. So good...

[bodywhomper]

I definitely licked the cutting board after I was done.

[KQ]