What's that you're eating?

Brussels sprouts, potatoes and pineapple for sides.
View attachment 2593620

View attachment 2593614

Bacon and onion in the Brussels sprouts, and a little balsamic vinegar to finish it. The bacon turns into candy.
View attachment 2593615

“Boulangere” potatoes.
View attachment 2593616

Ham turned out good. Bacon crisped up and the drippings made some excellent sauce. Made a soy and pineapple sauce for it, and added some red chili flakes for some extra heat.
View attachment 2593626
View attachment 2593617

View attachment 2593618

View attachment 2593619
 
Last edited:
Processed the 2 - 4# salmon filets.

Made some more Salmon Candy out of the belly fat & collars from each.

Froze 1 and made Gravlax out of the other. May have to freeze 1/2 of the Gravlax before it spoils too.

Did a 2 day cure using a 3:2 Sugar/Kosher Salt mixture with whole dill on top & bottom weighted down w/glass jar between sheet pans. Sprinkled dill on top to finish for looks. Serve w/a honey, Dijon mustard & dill dipping sauce.

8imWAzo.png
 
Last edited:
Trying to recreate the dish I had a few weeks ago.

Cooked down about 10 large onions.
N4n2vVN.jpeg


Butter, beef broth, chicken broth, Worcestershire sauce, garlic, black pepper and salt.
MH32vAl.jpeg


Veal short ribs sous vide for 24 hours and seared on cast iron. Added all of the beef juice to the stock.
7qUn4zr.jpeg


French Onion Soup Ramen with short ribs. Topped with Gruyere cheese. It was really, really good.
H1gSqfO.jpeg
 
toker said:
French Onion Soup Ramen with short ribs. Topped with Gruyere cheese. It was really, really good.
Click to expand...

You had me at" "Veal short ribs sous vide for 24 hours and seared on cast iron." ;)

This soup reminds me of one that I saw on Triple D where they topped the ramen with melted raclette. They even used an authentic raclette melter to melt the cheese off of 1/2 a wheel.

Note to self: Gotta try adding some melted cheese to ramen to see what it tastes like.
 
I hosted a small bachelor party this last weekend and we did a lot of cooking. We were having too much fun to take many pictures, but I managed to snap a few.

A Cajun buddy of mine brought some fresh red drum from his preferred marsh and we had a fish fry one night. Here is a pic of my lousy (yet tasty) attempt at onion rings as a side dish. Anybody have a good recipe for batter?

5zvButN.jpeg

The terrier was enthusiastic about my clumsy work with the tongs.

The Cajun also brought 2 types of sausage: traditional boudin links and some pork sausage seasoned with, among other mysterious herbs, local cane syrup. The latter was something I would have never considered trying, but it was simply delicious. We ended up being lazy efficient and cooked everything outside in the Dutch oven.

FWKbOxY.jpeg


Inter-meal snack of dried venison sausage - a Tex-German delicacy. Not pictured: a quart of salsa that was also savagely devoured with chips between meals.

LWszpjh.jpeg


Venison backstrap for supper, sourced over the hill last winter, along with a few other items not pictured. This was also seared in the Dutch oven with lard. Peaches for dessert.

qOvNlEL.jpeg


We ate like spaniards: relatively light breakfast, large Almuerzo followed by a few hours in the creek nursing some libations, late afternoon snacks, then supper around 10pm.
 
oldmanwilly said:
Here is a pic of my lousy (yet tasty) attempt at onion rings as a side dish. Anybody have a good recipe for batter?
Click to expand...
I use this recipe, but I also add onion powder to the batter. Yes, you need onion powder or your onion rings will not be onion-y enough.

www.seriouseats.com

The Food Lab's Foolproof Onion Rings Recipe

The crispest, lightest onion rings you'll ever taste.
www.seriouseats.com www.seriouseats.com
 
Synov said:
I use this recipe, but I also add onion powder to the batter. Yes, you need onion powder or your onion rings will not be onion-y enough.

www.seriouseats.com

The Food Lab's Foolproof Onion Rings Recipe

The crispest, lightest onion rings you'll ever taste.
www.seriouseats.com www.seriouseats.com
Click to expand...
I was sold when the ingredients listed both beer and vodka. Stupendous. Thank you!
 
First trip back to my local pub yesterday after successfully completing my 2 month long alcohol free diet.

Decided to eat "healthy" my 1st time back & ordered a Large Chicken Salad to go w/my pint of Pliny the Elder. ;)

6FR9Xc9.jpeg
 
The 3# Tri Tip that I oven roasted last night. Rubbed it w/garlic salt & ground pepper. Roasted it at 350 with fat cap on top for about 45 mins to 125-130 internal temp for med rare. And rested it for 15 mins before slicing.

Only sliced 6 oz off for dinner. Easy to remove the fat if you don't eat it, as I do. Sliced some more off this morning & froze the rest for later.

ZphQV7T.png


0qbaXfE.png


K4rUZ01.png


Ezb9Ml9.png
 
The wife wanted hand-formed 80/20 burgers tonight. I always end up over-processing them so they come out looking like meatballs. That’s why I prefer the little pub burgers our local store makes, but whatever. Onions rubbed with olive oil and consomme. Apples soaked in peach juice and bourbon, cinnamon, cloves, and ginger.
https://imgur.com/Fe2bM04
https://imgur.com/xzARKKe
https://imgur.com/IEwLH7X
https://imgur.com/NLJfcGz
https://imgur.com/dvGjqr7
Grilled chicken breast last night with poached pears in peach juice, bourbon, cinnamon and cloves.
 
You must log in or register to reply here.
Back
Top