Maybe there's already a thread I coulda bumped, didn't look too hard.
For cranberry sauce last year we did something suggested by these recipes
https://www.surlatable.com/product/REC-269057/Savory+Shallot+and+Orange-Cranberry+Sauce
https://www.foodnetwork.com/recipes/cranberry-and-roasted-shallot-sauce-recipe-2129470
The point is, you roast a fuckload of shallots drizzled in balsamic. Scattered with thyme sprigs in our case. I think I went with red wine and OJ instead of port. It was really good.
I usually make the recipe on the cranberry bag, using half orange juice and half water, or all orange juice, and anywhere from half the sugar to zero sugar (but that's slightly too sour). Half sugar is a little tart but I think most people can still handle it. Full sugar is like a dessert.
I tried to buy a whole turkey the other day, but the "on-sale" ones were nowhere to be seen (.39/pound and .99/pound) all they had were birds for 1.99/pound (so almost 40 dollars per bird). I'll try a different store. I love turkey and I remember when it was easy to find, year round for like .69/pound for big ol' turkey legs. I don't know why turkey seems harder to find outside the holidays. Maybe it's mostly ground up now?
What holidays? Who's holidays? Walpurgisnacht? Halloween? Ramadan?
Whose Wine? What Wine? Where the Hell did I Dine?
Quote from: neighbor664 on November 13, 2018, 07:46:53 PM
What holidays? Who's holidays? Walpurgisnacht? Halloween? Ramadan?
Yes.
Well I said "holidays" to be open ended and inclusive, my Hebrew brethren.
For me: Thanksgiving, Christmas, New Years, and orthodox Easter.
Gonna do something like this for the bird
https://www.splendidtable.org/story/this-year-roast-the-turkey-while-you-sleep
I don't trust the dial/calibration on my elderly stove for something like that. I do like long slow cooking times though.
I bought a turkey, I'll probably cook it breast side down, so that the thighs are on top. The skin on the breast doesn't crisp up that way - who cares. It's more important that the breast meat stays moist. Some people flip the turkey, mine is 14 pounds, I'm going to leave it alone.
The bar/resturaunt i usually go to on thanksgiving isnt going to open for dinner this year. Im fucked.
Holiday Garbage Plate
My apartment smells very good. This slow roast thing was a good idea.
My turkey was a bullshit "10% saline solution" type thing, and slightly gross because of that. I was hella thirsty last night after eating the two wings and picking the carcass.
I just cooked up in a skillet: oil, Italian hot sausage, onions, sliced potatoes, lots of Tillamook Cheese = heart attack, so worth it.
Traditional Thanksgiving dinner, not for me... but for the pumpkin pie that I got from my sister.
Found a new place to go for thanksgiving dinner. It was pretty fuckin good. They had a sweet and white burbon mashed potato blend that was the best thing ive had in my mouth in recent memory.
Not a holiday recipe per se but take a look at this quick stir fry I whipped up and give me your thoughts. Very reasonable in cost and overhead. Hope you all enjoy this picture. There are Brussels sprouts, spinach, small noodles, butter to brown the Brussels, to crisp the noodles, spinach because it's malleable threw some sriracha in while cooking to add some heat and garnished with a drizzle of it. I'd say this is a $20 meal at a restaurant on special and $25-30 not on special. Enjoy! Also this is a vegan recipe if you use oil not butter. Salt and pepper to taste while cooking. Enjoy this one while you're wrapping gifts in the next week. -Jom out!
(https://uploads.tapatalk-cdn.com/20181220/4a04ef167d0244ef2143dfe6fca1c1cd.jpg)
Speaking of Garbage Plates
You can stir-fry brussel sprouts? That sounds... crunchy.
Quote from: Lumpy on December 20, 2018, 06:58:21 AM
You can stir-fry brussel sprouts? That sounds... crunchy.
They were one of those steam in the bag deals so I microwaved them to soften them up first.
I'd pay $50
Steam in a Bag ?
Make it $75
Quote from: Jor el on December 20, 2018, 11:00:52 AM
Steam in a Bag ?
Make it $75
I didn't have time to cook real sprouts those are just as good and many top chefs use frozen vegetables such as peas. Ever eat a raw b. Sprout?
Is that a piece of fish on top? Looks good.
Looks good, but he doesn't know what it is.
Quote from: Lumpy on December 20, 2018, 07:35:57 PM
Is that a piece of fish on top? Looks good.
It is fish, it's fusion. Thank you for saying it looks good! I emailed my mom a picture of this dish and she agreed.
I don't care for Fish
Quote from: Jor el on December 20, 2018, 07:40:58 PM
Looks good, but he doesn't know what it is.
I know Deep Fried when I see it. Good enough for me!
Make Burnt Weeny Sandwiches for Frank Zappa Day.
Sent from my iPhone using Tapatalk
Quote from: Lumpy on December 21, 2018, 04:46:18 PM
Quote from: Jor el on December 20, 2018, 07:40:58 PM
Looks good, but he doesn't know what it is.
I know Deep Fried when I see it. Good enough for me!
Once again I respect Lumpy's counsel! The fish was air fried and this is a great plate - full disclosure I had the leftovers last night but tossed the Brussels due to the fact that I didn't want to eat any more but I composted them.
Is there a food photo thread? Anyway thank you Totinos and waffle shaped fries!
(https://uploads.tapatalk-cdn.com/20181222/58c0ba8fae1c034f9e3dcbb5120b2ec6.jpg)
Also here's a recipe from a dude at work who was going to drive to upstate New York tonight and intended to crush these bastards the whole time driving up there (they're left from a potluck yesterday I didn't participate in:
(https://uploads.tapatalk-cdn.com/20181222/3616c0d1991a78c03f53e02adc57792e.jpg)
You have Lost your Mind
You should get some sort of wrist support, shit's not ergonomic.
Yeah - like a Bowling Glove
Quote from: jimjom on December 22, 2018, 02:19:36 AMfull disclosure I had the leftovers last night but tossed the Brussels due to the fact that I didn't want to eat any more but I composted them.
Brussel sprouts are super healthy - they're a cruciferous vegetable (like broccoli, cauliflower and cabbage). Good eating! I can only eat the frozen kind, for some reason the fresh brussel sprouts give me hellacious gas. I don't know why the frozen ones are different.
The freezing process removes the gas. Obviously.
Brussels are just little cabbages right? That and broccoli make me gaseous as well.
Tonight for Christmas Eve, my mom eschewed the usual Christmas Eve Ukrainian tradition that we have done for as long as I can remember—that being pyrohy, mushrooms, (I know this is a drug rock board, regular mushrooms you guys) sauerkraut with split peas, and a variety of desserts in favor of a feast of the seven fishes twist with scallops and crab cakes. So it was a feast of two seafoods that aren't actually fish but the sentiment was still there.
My mom and I shared the stove and cooked together for the first time in recent memory. We sautéed the scallops in a healthy/unhealthy amount of butter for 6-8 minutes per side until they had caramelized and browned nicely. We cooked the crab cakes (which were pre packaged Phillips Seafood brand) the same way in another pan. The crab cakes were pretty much all crab and little filler so they broke up a bit during cooking/turning them but they were still great nonetheless and had a good little crunch in each bite with the bell peppers and celery mixed into the cakes. This was a decadent seafood meal given the copious amount of butter we used but we had a great time with it. My dad made his crab cakes into sandwiches with simple white burger buns but my mom and I ate everything plated as is.
Steamed broccoli complemented the looks of the bright red and green peppers and celery in the crab cakes and made for a great plate presentation. Way to go, mom! We also had a salad with bibb lettuce, black olives, red onions, and a store bought Italian dressing.
Nut roll for dessert. This was a good Christmas Eve. I'm an only child and it was just the three of us there today, but this day before Christmas made some lasting memories for me and I cherished it!
Now I'm watching the football game and having a Victory Hop Wallop and am rooting for the under 46.5 wink wink. ;)
I'll see my son tomorrow morning to open gifts. I can imagine how excited he is in thinking about what Santa is going to bring him and is likely having trouble sleeping. He's 26. Just kidding, he's 4.
I hope that all of you have a great holiday no matter what and where you celebrate!
How old does Lasagna have to be to Kill you ?
Quote from: Jor el on December 28, 2018, 12:50:24 AM
How old does Lasagna have to be to Kill you ?
I don't know but I bet I know who does. He's a cat. He's orange. He hates Mondays. He's overweight.
Also:
(https://uploads.tapatalk-cdn.com/20181228/989df4785ebf7e9d93730605e64b6571.jpg)
(https://uploads.tapatalk-cdn.com/20181228/3f648698952936d9f5201612b7aba838.jpg)
Give me a hot dog bun I'll show you how to fish. Give me a week and I'll show you how to eat for a week. —The Bible
I'd like to see Lumpy try to defend Grape Jelly
Grape jelly is great, if you're under 10.
Fuck jelly, period. I'm a jam man.
You can make crock pot meatballs with grape jelly
You can also suck my dick, if you want.
Quote from: socket on December 29, 2018, 03:40:22 AM
You can also suck my dick, if you want.
dip that bad boy in a crock pot full of meatballs and grape jelly and bolt will be in his glory.
New years traditions:
Black eyed peas and stewed tomatoes
Vasilopita
I might abandon the family vasilopita recipe this year and do the bread (rather than cake) version:
https://www.bowlofdelicious.com/vasilopita-greek-new-years-bread/
Vasilopita Grape Jelly Sangwich
I had some chips today
Were they the Lord's Chips?
Vasi came out real good
(https://i.imgur.com/3QPFX0U.jpg)
God Damn
Made a twist on New Years pork traditions tonight (har har HONK) - I was watching Kitchen Nightmares and got inspired. I only ate those chips and some other bad food yesterday and wanted to make some pork and kraut but the grocery stores were closed for the holiday. So, tonight I went.
I purchased some thin pork cutlets, rosemary, prepackaged mashed potatoes and some polska kielbasa with the intent of making some chops with a simple pan sauce.
I threw the kielbasa in the air fryer to get some crust on the slices and nuked the potatoes. Easy!
I only have nonstick pans which aren't ideal for browning really but went with what I had. I heated the pan, threw in some butter, rosemary sprigs, and garlic cloves (not chopped or crushed) and got that sizzling. Added the chops and seasoned with salt and pepper and then cooked them to get a little brown color for 4 minutes on each side. I poured a half of a cup or (I don't measure when I cook!) so of chicken broth in too to mix the butter into some semblance of a sauce.
I preheated the oven to 350 degrees.
I put the chops on a baking tray and threw them in the oven for 12 minutes. Prior to this I removed the garlic and rosemary from the pan so the garlic wouldn't brown too much and get bitter. The rosemary had a caramelized look to it.
While the chops were in the oven cooking, I took the pan off the heat and added more chicken broth and put the garlic back into the pan. I put the pan back on the hot burner and stirred with a wooden spoon to deglaze the pan and get the caramelized rosemary and a slight garlic taste and essence infused into the pan sauce.
I plated the potatoes, added the kielbasa to the plate, and removed the chops from the tray and let them rest a bit. I then plated the chops, poured the sauce over the dish and added a sprig of rosemary as a garnish.
If I could do anything differently next time I'd:
Use a cast iron skillet (I need to buy one)
whip up a julienned carrot/apple/vinegar/sugar/purple cabbage cold (not Cole) slaw with the whole dish to add some vibrant colors.
I'd also make the kielbasa look less phallic and slice the rounded edges of the kielbasa at a bias.
The chops were kind of rubbery but still tasted good so I'd find a way to make them more tender, like pulverizing them with a meat tenderizer.
Here are some shots:
(https://uploads.tapatalk-cdn.com/20190103/f057ad15fda4baace3e0f7e06d99a427.jpg)
(https://uploads.tapatalk-cdn.com/20190103/cf8921404e3fc45722f218ae5a438671.jpg)
(https://uploads.tapatalk-cdn.com/20190103/4df8f7fbcc154dafdaec15c6f7ce1e5c.jpg)
(https://uploads.tapatalk-cdn.com/20190103/43b3a3e22d217d92f39f7affabdadf1f.jpg)
Thin cutlets are easy to overcook. 4 minutes per side was probably all they needed. Those look pretty lean too, so they could get tough.
I stopped buying nonstick cookware. I don't think it's healthy (the coating wears off after a while, hmmm, where does it go?) and it's horrible for the environment (nonstick coating is made by big polluters). I use stainless steel, sometimes things stick, but there are ways of making it work (backing off on the heat, deglazing etc). Cast iron requires a mix of care and neglect I've never gotten the hang of.
Yeah Lumpy, I agree and think the only things that nonstick is good for are eggs and omelettes. I've owned one cast iron skillet and completely fucked it up and didn't season it well and got rid of it after using it just a few times. My grandmothers each had some pretty mean skillets though that probably never saw a drop of water. I'm sure that one of their kids not my parents rifled through their possessions shortly after death and took them or threw them away. I need to look into stainless.
All in all I was happy with the dish despite my less than ideal cookware.
No grape jelly?
You can make scrambled eggs and omelettes in a stainless steel pan, just keep the heat sort of medium/low (a good idea for eggs, too, you don't usually want high heat).
Quote from: socket on January 03, 2019, 11:01:08 AM
No grape jelly?
I'm almost out and actually have to get more tonight because I'll be eating a lot of PBJs whilst traveling or work this weekend.
Takin' Care of Business
https://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html (https://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html)
Sounds complicated.
Can Grape Jelly be used to season the Pan ?
(https://uploads.tapatalk-cdn.com/20190122/76e598759b3ff120b7a6187db3cb8e36.jpg)
Moar pork. Needs more green or red. But great chops.
Quote from: jimjom on January 21, 2019, 11:14:07 PM
(https://uploads.tapatalk-cdn.com/20190122/76e598759b3ff120b7a6187db3cb8e36.jpg)
Moar pork. Needs more green or red. But great chops.
looks amazing.
Quote from: mortlock on January 21, 2019, 11:19:33 PM
Quote from: jimjom on January 21, 2019, 11:14:07 PM
(https://uploads.tapatalk-cdn.com/20190122/76e598759b3ff120b7a6187db3cb8e36.jpg)
Moar pork. Needs more green or red. But great chops.
looks amazing.
Thanks! -EmerilJom
So who's doing what for thanksgiving this year?
I'm really dumbing it down this year. Only having a few people over. They want traditional. Not even doing a whole bird just breast and rib portions and two drumsticks. Roasted with crispy skin. Garlic mashers and bomb ass gravy I've already started on. An updated green bean casserole, scratch cranberries sauce, and scratch rolls.
We'll start off with a variety of cured meats and cheeses and some onion dip I will make today so it's really melded by tomorrow. Will also have some fancy wines and cellared beers I have on hand.
Then the $34 punkin pie with whipped cream for dessert.
You?
I made a pumpkin cheesecake yesterday.
Right on. I've found that cheesecakes are really good after they age about a week in fridge.
Green bean casserole - recipe from the container of onions and I'll add some other shit.
I'm doing a different kind of green bean casserole but I'm using the French's onions.
I'm 100% off the hook this year, plane touches down like an hour before dinner
Thought I was gonna have to do Christmas again but turns out plans have changed. Whew!
Applebee's? Get there early!
How dare you.
Just the two of us again this year.
Cornish game hens
Chicken gravy
Potatoes pave'
Braised chard
Cheeses
Cellared beers, gin drinks etc...
my lovely assistant has been battling some stomach issues as of late so we may not be doing much. at this point it looking like a salami sandwich for me and maybe a bowl of chicken soup for her, or cream of mushroom.
Dang it. Sorry to hear.
Hope she feels better, D
I bought a duck, never cooked one before.
I wish my wife liked duck. I'm sure you'll rock it. Savor the skin as a side.
Departure Bar here does a whole duck dinner serving it like 4-5 different ways as the meal progresses.
yikes. poor duck. whelp that gonna hurt @11.
RAGER you got any technique advice for roasting a duck? some people are saying to pour boiling water over it first and that will help crisp up the skin. that seems kinda wack to me though, what do you think?
Quote from: renfield on November 24, 2021, 01:51:54 PM
Hope she feels better, D
I bought a duck, never cooked one before.
That's neat your braving it, let us know! I really want to try cooking one. (sou vide just popped in my mind) and looked at one again in the freezer aisle, but don't know the first thing about how to prepare it, first thing being how to thaw it. Those things are hard as granite and have been sitting there for 2 months. I sure love Chinese style soupd and BBQ. If I can procure a good duck I'll buy a sou vide device and go to town with it.
another idea is a "la caja china" box.
ed. random video but looks like a nice result
https://www.youtube.com/watch?v=jmY-WN7ngT0
"steam 90 minutes" yeah!
https://www.youtube.com/watch?v=Cw0bt_2D6BI
*you're
*thanks
in case anyone was wondering, she went for the cream of mushroom. im happy she seems to be feeling better. for now. later i will be having my thanksgiving salami sandwich. i might even post a pic.
that's good news. and its a lovely soup, one of the best.
(https://i.imgur.com/qewCdcm.mp4)
Method for these taters.
(https://i.imgur.com/AZPKu1L.jpg)
Slice about a pound thin on a mandolin. Do not rinse. Immerse directly in a raw cream sauce if heavy cream, minced garlic, salt, thyme, white or black pepper, and onion powder for a few minutes.
Line your small baking dish with buttered parchment paper. Layer all your taters one layer at a time like a gratin with pecorino on top of each layer until done. Pour some f the extra sauce over the whole thing.
Add another layer of parchments and cover with foil and bake a 350 for 70 minutes or so.
When it's cool add some weight of some and fridge overnight until you're ready for the next step.
My weight method.
(https://i.imgur.com/FoTgd95.jpg)
Pull it all apart and invert.
(https://i.imgur.com/XD73IBc.jpg)
(https://i.imgur.com/q4aGRiL.jpg)
(https://i.imgur.com/ZpAgGLz.jpg)
Cut off edges to square up and cut into portions.
Fry in cast iron with butter to look like first pic.
(https://i.imgur.com/r8WGw58.jpg)
I never posted the results but the T-day duck was a sensation. Skin looks burnt but it's really just the balsamic glaze getting dark as fuck. Tender and delicious.
I want to do it again for Christmas. Instead of Peking though they have Muscovy ducks at the butcher. Aren't those supposed to be touch and stringy?
I also got some pheasants!
(https://i.imgur.com/eCuSywE.png)
(https://i.imgur.com/SezZdAn.png)
(https://i.imgur.com/jY0Bl6X.png)
That's odd since Pekin are the preferred. Muscovy are bred for foie. I'm sure there's a use but I don't do much with whole ducks.
Sent from my iPhone using Tapatalk
WOW! Nice duck, ren. I looked at the frozen aisle again yesterday and wondered how yours came out. I really need a fresh one. Nice job on that duck and fixin's, ren!!
Those layered potatoes are incredilbe, RAGER. I gotta try that sometime.
I would totes destroy that duck skin.
Sent from my iPhone using Tapatalk
Xmas eve we'll be resuming the Swedish tradition for my wife's side of the family. On the menu like every other time will be
Palt or klub or what other name it's called. Ick
Meatballs in sauce. Yum
Potato sausage. Bland but ok with mustard.
I will contribute by making Smorgastarta and brunkal
I love swedish meatballs. Make sure you get pics.
I will. Check out some pics of smorgastarta. Super cool looking. Imma make a small one cuz I don't think anybody else will want it.
Sent from my iPhone using Tapatalk
Go large! Knock em out. Would like to see pics of that! Oh wait, is that a ranch spread on those?
Smorgastarta
(https://uploads.tapatalk-cdn.com/20211225/7eacb06c438e8af7a3f4cf46dc8dc8bd.jpg)
Sent from my iPhone using Tapatalk
(https://uploads.tapatalk-cdn.com/20211225/547d313680dff7229b035f9cb25f75d4.jpg)
Sent from my iPhone using Tapatalk
whoa, that looks decadent!
A bit yes. Rye bread, lots of mayo, crème fraiche, sour cream, shrimp, lox, ham, eggs, dill, cukes, tomatoes, and lemon.
a triumph. I've got to make one.
Getting out of doing anything really this thanksgiving. No real plans. Nobody coming over to cook for so.... I've got a friend who owns a couple great bars/pubs. Every year he has people come to one of the locations for a fucking free for all. We're considering the that but I'm not sure Kellie's into it so I'll probably just cook for us.
Last year she won a raffle at work for a whole precooked smoked turkey that weighs like 20 lbs at least I think. Well it's been hogging up the whole damn freezer drawer and I need to do something with it. Good excuse to thaw and portion that thing I guess.
Pre portioned.
(https://uploads.tapatalk-cdn.com/20221121/f28aceacb8df2a2d37954d77cac215ca.jpg)
Sent from my iPhone using Tapatalk
not doing shit. my lovely assistant is sick, not covid but whatever is going around. she caught it from her grandkids. somehow ive managed to dodge it so far.
we are going to throw down a small chuck roast, carrots potatoes garlic and celery. a chunk of crusty bread and a few beers. maybe ill shoot an episode.
Picked up an 11 lb bone in prime rib this morning. Gonna salt dry brine for a few days until Xmas eve at Uncle Jim's. Bought a cheapo 2 probe thing. That along with my Thermoworks and Kenjies method should result it perfection. Not gonna bother with jus. I'll bring some horseradish.
dyang. That's the ticket.
Salted and drying in the fridge until Saturday.
(https://uploads.tapatalk-cdn.com/20221222/8c619ddebd347b42090f7d6a52858d8d.jpg)
Sent from my iPhone using Tapatalk
experimenting <some word> with a Prime Rib is bold, adventurous and, demonstrates confidence in the kitchen.
Nothing experimental really. Pretty standard O.P.
I'm just nervous for when I source a Prime roast and cook it. Now that I think of it, I'll have to get a decent carving knife, maybe even an electric!
Anyway, that's a magnificient main dish you're bringing to the dinner.
we are having ny strips for christmas. i was trying to talk her into doing steak and spaghetti but shes not having it. probably going to have to go the more traditional (and boring) route with potatoes and a veg.
on second thought, i may do it anyways and make her the sides she wants. how much you want to bet if i do that, shes going to want the spaghetti when she sees it as an option sitting there next to some stupid potatoes and veg?
maybe I'll do that. Spaghetti and a cab blend. Split-up the day with that and later a boneless pork chop.
We're doing a pretty basic meal as the local Chinese place is all full for reservations, I fucked up and waited until Monday to call, and they were booked. So I've got a hen that I took, and cleaned and brined. And will roast it simply with some taters and veggies. It should be great.
Sent from my SM-N986U using Tapatalk
Ah! James! I'll do an almond fried chicken. (with spaghetti) So glad you mention that.
edit. was going to mention a second chicken dish, sweet & sour style. hmm, maybe.
Oyster Stew was my lunch yesterday, and probably today.
Pour a jar of shucked oysters in a pot with the liquid. Medium heat til the edges of the oysters curl. Add about as much half and half as you want, but basically 1.5 times the volume of the initial oysters. Same medium heat with about 3tbs butter, s&p to taste up to a steam, not quite a boil. Enjoy with oyster crackers.
Almond chicken and gravy, w/ spaghetti creamy garlic in festive colors w/a 90 points cab blend. mmm, bon appétite.
ps for authenticity I added a little MSG in there. (I hope you don't mind if I twirled some spaghetti in that gravy ;D)
(https://i.ibb.co/6tSdXTT/ch.jpg)
Christmas Eve dinner at aunt uncle in laws place like always. Palt, meatballs, lingonberries, blah blah.
I bring prime rib as requested. Head count changed back and forth. Trimmed s bone and froze it. So prolly 9 lbs.
Perfectly on track for 4:00pm.
(https://i.imgur.com/LUhgTJ6.jpg)
(https://i.imgur.com/PZC1w0x.jpg)
Wrapped like a donor organ. Short drive in snow and ice.
(https://i.imgur.com/DgFYexd.jpeg)
Dinner is delayed like 2 hours. Had to finesse the reverse sear.
(https://i.imgur.com/nu8XSAr.mp4)
I'm still a bit salty over the prime rib deal. If I ever do it again I guess I need to be more assertive in making sure other things are being prepared correctly so we eat at the appropriate time. Not two fucking hours plus later rendering my perfect $200 piece of meat a blush pink instead of textbook medium.
Was it still good? Yes. Were there any complaints? No. The opposite in fact. Maybe if I'd served it like intended it would've been "raw" to them. I don't fukn know. Gaaaahh!
what a bunch of uncultured savages. im sorry you had to go through that rager.
Quote from: RAGER on December 29, 2022, 04:24:11 PM
I'm still a bit salty over the prime rib deal. If I ever do it again I guess I need to be more assertive in making sure other things are being prepared correctly so we eat at the appropriate time. Not two fucking hours plus later rendering my perfect $200 piece of meat a blush pink instead of textbook medium.
Was it still good? Yes. Were there any complaints? No. The opposite in fact. Maybe if I'd served it like intended it would've been "raw" to them. I don't fukn know. Gaaaahh!
I had similarly infuriating results with my tomahawk ribeyes. It was my fault though. Still, no complaints and everyone thought it was great, but I knew it wasn't what I knew it could be.
Thanks morty. I knew you'd understand.
Keeping T'givin' 23 pretty chill this year again. Probably head to aunt and uncles for a couple drinks after we eat. They get so drunk nobody's eating until 9 there. Shit, might be hungry again by then lol.
2 lb ribeye that I'll probably reverse sear, scalloped potatoes, radicchio salad àl a Tasty n Sons, fresh baked focaccia.
The ribeye I'll finish in the cast iron of course with garlic herb butter baste then a light basting of tallow and wash your sister sauce on the plate.
We held into a couple bottles of Sparkling rosè from Cor Cellars in the gorge.
I'm doing the rotisserie turkey again. 11lbs this time. Guess I need to make sure my ducks are in a row for this turkey.
Turkey is brining. No fucking kosher salt anywhere in town. So I used normal un-iodized salt. Should be fine.
Tomorrow morning I'll rub it with herbs, seasoned pepper and butter paste getting under the skin. Plan to cook it for 2 hours. Eating at 6 because the wife works at a grocery store that is distributing their prepared dinners all morning and a normal 2 pm thanksgiving dinner won't work.
Beefy mushroom gravy made. Onion dip made. Eggs hard steamed for deviled eggs. Giant ribeye air drying on a rack in the fridge.
The rest I'll do leisurely tomorrow.
edit: I was going to rack dry the ribeye but short on racks. If no rain will fire-up the charcoal grill and; steak, chicken thighs, pork belly.
Green bean casserole, chinese eggplant wok style, chinese greens wok style. winging-it. Something made from golden potato.
I may have fucked up. I brined a turkey that appears was already injected with that bullshit saline solution. Too late now. We'll see!
Oh shit. I'm curious too.
Made Midwesterner oyster stew for lunch.
Pour a jar of oysters with the liquor into a saucepan, heat medium until the edges curl, then add milk, butter, S&P until it heats up steamy. Enjoy with oyster crackers, splitting up the oysters evenly between the portions, and divide the broth between bowls as well.
Yummy
that gives me an idea, I'll make stuffing with tinned smoked oysters, some al dente celery. 1/2 with the oysters and 1/2 plain.
clear skies so firing up the charcol grill for red miso chicken thighs
Mmmmmm Midwest oysters. Lol. /jk
Careful to not char crisp the chicken cuz of the miso. Though miso combined with other stuff is a great marinade.
I'm kinda thinking the same thing with the ribeye since it's so nice. Oven first then finish over fire. No butter bast buuut I can still do a tallow and wash your sister sauce baste on the platter.
I picked up dried kefir lime leaves, crushed those/morter pestel and coated the thighs. Haven't yet added the miso while the kefir is working in. Guess I'll do 1/2 & 1/2 on those too. hang on, semper gumby...I have some Huli Huli sauce, pretty intense soy ginger sweet Hawaiin marinade. Might do that instsead of miso.
Making a miso noodle soup topped w/ conger eel. I mean, why not?
Nah. Mix in some fresh Thai chilis for phrik som. Dip your cooked chicken in that.
Oh and you mean makrut line leaves? I just yo pick them off my tree. Heehee
I mistyped, they're Kafir. Not sure where grown. I can get more if you want a pack.
If there's any bugs in there then they's be dried too. lol
(https://i.ibb.co/qmyGr7N/kafir.jpg) (https://ibb.co/F8xvDm5)
I've got green Thai peppers in the fridge. Might have some red in the pantry, hang on..
Yep those are makrut lime leaves also call kaffir which I don't use as it's widely considered a pejorative. Makrut is the Thai name so I use that. I have a tree. Got 11 limes off it this year and endless leaves.
Those chilis freeze well too. Got a shit ton in the freezer from my plant.
Quote from: RAGER on November 23, 2023, 03:11:14 PMYep those are makrut lime leaves also call kaffir which I don't use as it's widely considered a pejorative. Makrut is the Thai name so I use that. I have a tree. Got 11 limes off it this year and endless leaves.
Those chilis freeze well too. Got a shit ton in the freezer from my plant.
the only way, home grown. I bought the Makrut leaves since you've mentioned them way back and often. Nice haul from the garden 11 limes! precious cargo.
I have a new Thai fish sauce, phew! it's a stinker. Do I put that in the phrik som? Some vingear. Found my red Thai peppers in a jar, with liquid. Green and red in a jar.
Chilis vinegar = phrik som
Chilis fish sauce = phrik nam pla
Chilis fish sauce sugar lime juice= nuoc cham
RAGER thanks for the ideas. That worked very well. I tossed the chicken in the roasted rapeseed oil then grilled on a salt block. Got that grill waaay up, finally, but too hot at 550. All good actually for the ribeye.
okay, not exactly trad holiday fare, it is what it is.
Makrut grilled chicken wtih phrik nam pla and garlic wok green bean
(https://i.ibb.co/wN85PMv/tdtc.jpg) (https://ibb.co/VWbfz2K)
Grilled ribeye, wok style eggplant, butter & chive golden mash w/horseradish to suit
(https://i.ibb.co/R3Z1CZW/tdgst.jpg) (https://ibb.co/8rTJjTV)
(https://i.ibb.co/f9HcZD1/tdkj.jpg) (https://ibb.co/7QK9BkY)
That looks awesome.
My turkey turned out fine.
(https://i.imgur.com/hWSqp6m.jpg)
(https://i.imgur.com/G5dPOLI.jpg)
the cornish game hen of turkeys.
It was an 11lb turkey.
Yeah that's a full deep hotel pan for reference.
Dinner turned out good enough. I over rested the ribeye so it was as pink as I wanted. Still super juicy and tender.
Last minute change on the taters though and I'm glad I did.
These. I highly recommend them. Chef John is great.
Made about 3/4 gallon of stock out of the turkey carcass. Looks like phlegm in a jar.
Jiggly carcass juice is a goood thing.