The Swamp

duff wrote: ↑Mon Oct 17, 2022 8:38 pm Same here, but it bugs the ever loving shit out of me.

Here she only “cooks” for the kids ; )



(Delete this is we find out that chicken nuggets with zero texture cause some sort of pediatric disease.)

My wife is a great cook and is exacting in her attention to detail (in cooking and in everything else), but as a result, speed and timeliness are the natural things to suffer.

sancarlos wrote: ↑Mon Oct 17, 2022 11:58 pm My wife is a great cook and is exacting in her attention to detail (in cooking and in everything else), but as a result, speed and timeliness are the natural things to suffer.

Greatness can’t be rushed, you know.

Made this for dinner tonight - one of the best things I've ever cooked.

Highly recommended.

Cashew Chicken

Shrimp (and mushrooms) and grits tonight. My grits are never really top notch because I simply can't put the amount of fat in that restaurants do.

I didn’t think grits were allowed to be served north of the Mason-Dixon line

Really getting the hang of sourdough loaves. They still could rise another inch or so for perfection, but the taste is getting very good. Using the stand mixer really helps. I use the paddle for autolyse, and then the J hook for the "kneading".

govmentchedda wrote: ↑Mon Nov 14, 2022 9:32 pm Really getting the hang of sourdough loaves. They still could rise another inch or so for perfection, but the taste is getting very good. Using the stand mixer really helps. I use the paddle for autolyse, and then the J hook for the "kneading".

Nice!

I’m going to make some nice multi-seeded whole-wheat bread this week.

We've been doing the "Meatless Monday" thing for a few years now...and I've decided that making something with cheese in it is almost cheating.

Made this tonight: Spicy Butternut Squash Pasta With Spinach, and it was pretty good, but did not feel all that healthy.

Mandoline finally bit me. Not fun.

I have one of those cut-proof gloves and each year I use it exactly as many times as I use my mandoline.

govmentchedda wrote: ↑Fri Dec 16, 2022 5:41 pm Mandoline finally bit me. Not fun.

This guy makes it look fun. Don't see teeth on the instrument.



(end wlu_lax spelling joke)

I judge people who make onion dip from packets.

mister d wrote: ↑Fri Dec 16, 2022 9:02 pm I judge people who make onion dip from packets.

Judge away. I assume you're going to France to ensure the onions are properly authentic?

Like I’d be caught dead using domestics.

Costco had a $25 rack of pork. It was like 6 lbs and already seasoned. I bought it on a whim.

Cooked it on the Traeger yesterday for dinner and it came out pretty good. A little bit dry, but still great. I can't wait to make it again.

Johnnie wrote: ↑Sun Dec 18, 2022 10:08 am Costco had a $25 rack of pork. It was like 6 lbs and already seasoned. I bought it on a whim.

Cooked it on the Traeger yesterday for dinner and it came out pretty good. A little bit dry, but still great. I can't wait to make it again.

My parents have a Traeger, and I can't get the hang of it. You can't really properly use it as a grill. Or, at least I can't figure it out. It's like it can only be a smoker.

I have a Traeger and I love it. use it entirely as a smoker. I keep a small weber charcoal handy for quick grilling needs.

Same, TB. If I want that hard sear from direct fire, I'll either do it on the stove with a cast iron skillet or on the small Weber I have.

Ok...any advice on doing NY Strips? I'd usually do steaks on the grill, but wondering if I should do them in my cast iron pan instead.

And a sauce? Maitre'd butter?

Sous vide @ 129 and then a hard sear on 3 sides. Just did this for Christmas and have several times before and its never not perfect.

mister d wrote: ↑Sat Dec 31, 2022 12:46 pm Sous vide @ 129 and then a hard sear on 3 sides. Just did this for Christmas and have several times before and its never not perfect.

Don't have a sous vide machine...

But do you have a Williams-Sonoma or Crate & Barrel nearby?

He's in Seattle, Amazon delivery should be instantaneous.

mister d wrote: ↑Sat Dec 31, 2022 12:46 pm Sous vide @ 129 and then a hard sear on 3 sides. Just did this for Christmas and have several times before and its never not perfect.

I usually do 140 but yeah. This is the tits.

A_B wrote: ↑Sat Dec 31, 2022 8:07 pm This is the tits.

Sounds offal

I meant 130.

Trump steak eatin’ motherfucker.

DaveInSeattle wrote: ↑Sat Dec 31, 2022 12:19 pm Ok...any advice on doing NY Strips? I'd usually do steaks on the grill, but wondering if I should do them in my cast iron pan instead.

And a sauce? Maitre'd butter?

Salt, pepper, minced garlic, and olive oil. Liberally rubbed on all sides at least 4hrs in advance of cooking. In the oven at 200 until an internal temp of 106. Near the end get cast iron skillet smoking hot, and prepare for smoke in the kitchen. After meat hits internal temp, put it right in the skillet, one minute each side, twice. Out of skillet, a little butter on top then cover with foil to rest for ten minutes. Et voila.

Stuff I should have learned years ago... but the mexican grocery has fresh fruits (10/$1 grapefruit come on) and herbs on the cheap and my cooking is worlds better for it. Rosemary, thyme, lemons and garlic, salt, pepper, oil. The turkey (aunt basically forced me to accept it along with a box of sweet potatoes and dead folks clothes) last night was way better than that on my plate at thanksgiving.

A_B wrote: ↑Sat Dec 31, 2022 8:07 pm

mister d wrote: ↑Sat Dec 31, 2022 12:46 pm Sous vide @ 129 and then a hard sear on 3 sides. Just did this for Christmas and have several times before and its never not perfect.

I usually do 140 but yeah. This is the tits.

I've never cooked anything using this method, but am interested. What do y'all use?

What sous vide? I have a Joule. If you can go back in time to summer 2018, it was only $129 versus the $249 I'm seeing now. Might be one of those things where you post on the local facebook page and ISO for someone who has it but never uses it. There's not a ton of improvements that can be done between model years; the entire point is to hold water at a certain temp so it either works or it doesn't. We checked over Christmas because my dad didn't believe in the process and the water was exactly at 129 on the thermapen.

MIne is an anova. It was a gift, but it looks like it costs about $130. My gift came with the big tub(another $120), and while it's handy you can use pretty much any pot big enough to submerge whatever you're cooking.

Thank you both. I was wondering about the pot and if it was preferrable to have a specific one or if you could use anything big enough.

How am I not actually a little excited about a Guy Fieri sports bar opening in Vegas? It actually seems like the perfect vehicle for his schtick.

Where is it? I love that guy so I’ll be excited for both of .

Giff wrote: ↑Wed Jan 18, 2023 12:46 pm Thank you both. I was wondering about the pot and if it was preferrable to have a specific one or if you could use anything big enough.

I’ll just use my big dutch oven if it’s a small cook, otherwise I have a 12 quart Rubbermaid container that cost like $25.

Giff wrote: ↑Wed Jan 18, 2023 9:04 pm Where is it? I love that guy so I’ll be excited for both of .

The Horseshoe (formerly Bally’s)

brian wrote: ↑Wed Jan 18, 2023 8:53 pm How am I not actually a little excited about a Guy Fieri sports bar opening in Vegas? It actually seems like the perfect vehicle for his schtick.

I’d be excited, draw the douche bag element away from wherever you are going.