Watcha cookin'?

[riser4]

@KQ 3Tablespoons of what?!?!?!

Please don't leave us hanging! This looks tasty.

[Danno]

fairly sure that's the oil. edit: no, maybe it's the raisins

"tender yet firm", sometimes I hate recipes, wtf does that mean?

I cook a lot of cauliflower, but haven't tried that method, will give it a whirl (but not those spices)

[GiBo]

I'd give that cauliflower recipe a whirl.

I do one with cumin and dill. Seems an odd pairing and I'm not a huge cumin fan, but damn it's good!

[KQ]

printing that out, thx kq
post up the others too plz

Looks like some of the ingredient list is missing?

"3 tablespooBEFORE YOU BEGIN"

3 tablespoo of what?!?

oooh, yeah...got excited from the photo

@KQ 3Tablespoons of what?!?!?!

Please don't leave us hanging! This looks tasty.

fairly sure that's the oil. edit: no, maybe it's the raisins

"tender yet firm", sometimes I hate recipes, wtf does that mean?

I cook a lot of cauliflower, but haven't tried that method, will give it a whirl (but not those spices)

SORRY! It was early and I was posting on my way out to rescue the pump from rising river water.

Fixed the recipe - Grated ginger was the missing ingredient.

3 tablespoons grated ginger

[Conundrum]

Because we're bored at home I tried something weird. I sous vide'd a 2 lb tri tip in our 104* hot tub for the day. Didn't want my first hot tub sous vide to be a really expensive cut but didn't want it to suck either.

It was vacuum packed in the freezer so I put it in another couple zip locks and threw it in the hot tub in the morning straight from the upright, non-defrosting freezer.

Pulled it out at about 7 pm right after a soak and a bourbon with the meat. The center was about 100*, seared it on the grill, let it rest and sliced it up. It was pretty good paired with salad and mashed pots.

[GiBo]

Because we're bored at home I tried something weird. I sous vide'd a 2 lb tri tip in our 104* hot tub for the day. It was vacuum packed in the freezer so I put it in another couple zip locks and threw it in the hot tub in the morning from the upright, non-defrosting freezer.

Pulled it out at about 7 pm and the center was about 100*, seared it on the grill, let it rest and sliced it up. It was pretty good paired with salad and mashed pots. Always wanted to try it and will do it again with other cuts of meat.

Now that's interesting...

[KQ]

printing that out, thx kq
post up the others too plz

Skillet-Roasted Cauliflower with Cumin and Pistachios

SERVES 4 to 6


WHY THIS RECIPE WORKS
Cutting the cauliflower into planks and then into flat-sided florets maximizes its surface area for plenty of flavorful browning. We start the cauliflower in a cold pan and allow it to steam in its own moisture before removing the lid and letting it brown. These techniques deliver roasted results in less than half the time required for oven-roasting.


GATHER YOUR INGREDIENTS
1 head cauliflower (2 pounds)
1 teaspoon cumin seeds
1 teaspoon coriander seeds
¼ cup extra-virgin olive oil
Salt and pepper
½ teaspoon paprika
Pinch cayenne pepper
1 teaspoon grated lime zest, plus lime wedges for serving
3 tablespoons chopped fresh mint
¼ cup pistachios, toasted and chopped

BEFORE YOU BEGIN
For the first 5 minutes of cooking, the cauliflower steams in its own released moisture, so it is important not to lift the lid from the skillet during this time.


INSTRUCTIONS
1. Trim outer leaves of cauliflower and cut stem flush with bottom of head. Turn head so stem is facing down and cut head into 3/4-inch-thick slices. Cut around core to remove florets; discard core. Cut large florets into 1 1/2-inch pieces. Transfer florets to bowl, including any small pieces that may have been created during trimming, and set aside.

2. Heat cumin seeds and coriander seeds in 12-inch nonstick skillet over medium heat, stirring frequently, until lightly toasted and fragrant, 2 to 3 minutes. Transfer to spice grinder or mortar and pestle and coarsely grind. Wipe out skillet.

3. Combine 2 tablespoons oil and cauliflower florets in now-empty skillet and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Cover skillet and cook over medium-high heat until florets start to brown and edges just start to become translucent (do not lift lid), about 5 minutes.

4. Remove lid and continue to cook, stirring every 2 minutes, until florets turn golden brown in many spots, about 12 minutes.

5. Push cauliflower to edges of skillet. Add remaining 2 tablespoons oil, paprika, cayenne, cumin-coriander mixture, and lime zest to center and cook, stirring with rubber spatula, until fragrant, about 30 seconds. Stir spice mixture into cauliflower and continue to cook, stirring occasionally, until cauliflower is tender but still firm, about 3 minutes longer.

6. Remove skillet from heat and stir in mint. Transfer cauliflower to serving platter and sprinkle with pistachios. Serve, passing lime wedges separately.




Skillet-Roasted Cauliflower with Capers and Pine Nuts


SERVES 4 to 6


WHY THIS RECIPE WORKS
Cutting the cauliflower into planks and then into flat-sided florets maximizes its surface area for plenty of flavorful browning. We start the cauliflower in a cold pan and allow it to steam in its own moisture before removing the lid and letting it brown. These techniques deliver roasted results in less than half the time required for oven-roasting


GATHER YOUR INGREDIENTS
1 head cauliflower (2 pounds)
¼ cup extra-virgin olive oil
Salt and pepper
2 tablespoons capers, rinsed and minced
1 teaspoon grated lemon zest, plus lemon wedges for serving
¼ cup pine nuts, toasted
2 tablespoons minced fresh chives


BEFORE YOU BEGIN
For the first 5 minutes of cooking, the cauliflower steams in its own released moisture, so it is important not to lift the lid from the skillet during this time.


INSTRUCTIONS
1. Trim outer leaves of cauliflower and cut stem flush with bottom of head. Turn head so stem is facing down and cut head into ¾-inch-thick slices. Cut around core to remove florets; discard core. Cut large florets into 1½-inch pieces. Transfer florets to bowl, including any small pieces that may have been created during trimming, and set aside.

2. Combine 2 tablespoons oil and cauliflower florets in 12-inch nonstick skillet and sprinkle with ¾ teaspoon salt and ½ teaspoon pepper. Cover skillet and cook over medium-high heat until florets start to brown and edges just start to become translucent (do not lift lid), about 5 minutes.

3. Remove lid and continue to cook, stirring every 2 minutes, until florets turn golden brown in many spots, about 12 minutes.

4. Push cauliflower to edges of skillet. Add remaining 2 tablespoons oil, capers, and lemon zest to center and cook, stirring with rubber spatula, until fragrant, about 30 seconds. Stir caper mixture into cauliflower and continue to cook, stirring occasionally, until cauliflower is tender but still firm, about 3 minutes longer.

5. Remove skillet from heat and stir in pine nuts and chives. Transfer cauliflower to serving platter. Serve, passing lemon wedges separately.

[oftpiste]

do you know the difference between a garbanzo and a chick pea?

Yes. My fave joke.

[scrublover]

This as a base.

https://cooking.nytimes.com/recipes/...nh-mi-sandwich

[Jong Lafitte]

So I got some Italian sausage some marinara and some mozzarella. Put that on some French bread and tried to melt the mozzarella in the toaster oven. It was a good sub but the French bread was a bit too toasted. How do I melt the cheese without roasting the bread too much? No microwave allowed. Broiler? They are like 1/4 inch thick slices of “real” mozzarella. I think I’ll at least leave them out on the counter for 20 minutes or so. Ideas? Thanks in advance


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[m2711c]

broil, not bake

[skaredshtles]

Tonight is homemade pesto, bruschetta on sourdough ciabatta, and a nice Chianti.

[Jong Lafitte]

broil, not bake

Thanks. I shoulda got pics but yes. Discovered the broiler function on the toaster oven but went with the main oven anyway. I also put the bread in the oven while on broil for a minute 9r so before adding anything on to it, “sliced open and inside up” if that makes sense. Like 1 minute maybe 2. Put the link o with some cooked peppers onions and marinara, top with mozzarella and back into the broiler.

I burnt the very edges of the bread but not too bad. I let the cheese rest but I think I’m going with thinner slices next time for a quicker melt.

Not to mention rookie mistake of cooking my thin onions for the same time as the thicker bell pepper s woopsie.

End result was delicious with room for improvement. All my food has at the very least “some” room for improvement lol. Always miss some detail.

I also think I need to go with smaller bread. Still too much bread.


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[irul&ublo]

Tonight is homemade pesto, bruschetta on sourdough ciabatta, and a nice Chianti.

You might want some liver and fava beans to go with that chianti

[MakersTeleMark]

3 lbs . of German potato salad.

[buttahflake]

That’s disgusting

[RootSkier]

Now that's interesting...

Interesting way to poison yourself.

"Steaks cooked under 130°F should not be cooked longer than two and a half hours at a time, for food-safety reasons." https://www.seriouseats.com/2015/06/...ide-steak.html

[Conundrum]

Interesting way to poison yourself.

"Steaks cooked under 130°F should not be cooked longer than two and a half hours at a time, for food-safety reasons." https://www.seriouseats.com/2015/06/...ide-steak.html

I threw it in just before lunch as a frozen brick, and I seared until the center temp was over 130* then let it rest for 10-15 minutes. Maybe it was in the danger zone for a bit and I know I didn't have it over 130* for the hours required to pasteurize.

But, I also shouldn't drink or burn the way I do according to experts and the meat was delicious.

[RootSkier]

Fair enough. One thing we can all agree on is that buttahflake is right about that potato salad.

[SB]

Right now I am coating sour dough pretzels with sweet Baby Rays honey mustard dipping sauce and promptly consuming.

Washing down with Golden ale that came out at 6.5 instead of the 5.5 ABV intended.

Contemplating a guacamole and chip side dish.

[Dantheman]

One thing we can all agree on is that buttahflake is right about that potato salad.

I love purple potatoes, but they have presentation issues in this kind of application.

[oftpiste]

This is because you overcooked the taters. I made the same mistake the other night making German pot sal. Tasted good but texture was all wrong. That said, it made a fine hash combined with the leftover brisket. It fries up real nice.

3 lbs . of German potato salad.

[::: :::]

It’s oddly out of focus
Bet it tastes good tho

[m2711c]

[delco714]

Piedmont steak from Nebraska

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