Not much around here in the way of Asian markets, but I'll look. One just opened in the next town over and the gal is happy to get whatever you want, so I'll run that one by her. Thank you!
What did I cook this weekend.....
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LakesideBrewing
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Cast iron seared, bone marrow butter basted, prime rib eye steak.
Oh my! I can almost taste it. Looks amazing.
Cast iron seared, bone marrow butter basted, prime rib eye steak.
Roast beef for me tonight. No plated shot unfortunately so you have to make do with the individual ones.
Was rather tasty
Was rather tasty
deboned rib, salt/pepper/herbs/oil
cooked. was medium and fell in half :blush:
roasties, parsnips, spring greens
onion gravy
world class yorkies
cooked. was medium and fell in half :blush:
roasties, parsnips, spring greens
onion gravy
world class yorkies
paulthenurse
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Cast iron seared, bone marrow butter basted, prime rib eye steak.
I’m am literally salivating right now.
I cooked two corned beef briskets in the Instant Pot, in Black Butte Porter. Cooked them yesterday and then into the fridge to completely chill - they cut so much nicer that way. Will reheat in foil with more beer!
LoneTreeFarms
Well-Known Member
Corned beef briscuit Reuben sandwiches. The children were not impressed but the adults loved it.
paulthenurse
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That looks damned good. The kids are coming over today so I’ve got mine cooking now. I also like to add turnips, parsnips and carrots. This afternoon can’t come too soon.
flars
Well-Known Member
Corned beef brisket boil yesterday. Just finishing the clean up this morning.
The corned beef is almost done. Eight pounds of corned beef is down there. Added 3 pounds carrots, three pounds potatoes, three onions, and one large cabbage. Brewing kettle doing double duty again.
Everyone was hungry by the time the vegetables were done so no nice picture of a corned beef plate. Did take a picture of the leftovers this morning.
I thought the three pound corned beef wouldn't be touched. Two light eaters and one dieter at the table changed their minds.
The Dead Ringer was the only beer on hand that could stand up to the corned beef with different varieties of mustard and the horseradish sauce.
The corned beef is almost done. Eight pounds of corned beef is down there. Added 3 pounds carrots, three pounds potatoes, three onions, and one large cabbage. Brewing kettle doing double duty again.
Everyone was hungry by the time the vegetables were done so no nice picture of a corned beef plate. Did take a picture of the leftovers this morning.
I thought the three pound corned beef wouldn't be touched. Two light eaters and one dieter at the table changed their minds.
The Dead Ringer was the only beer on hand that could stand up to the corned beef with different varieties of mustard and the horseradish sauce.
BrewerBrad82
Well-Known Member
Sous Vide NY strip with spinach and parmesan orzo
applescrap
Be the ball!
Threw ribs on the grill frozen. Salted and pepper really well as they defrosted. Cooked them on high and then the snow came. They were good. I took them to 186 to 193ish. Slathered with decent bbq sauce at end. Smoker box on gas grill going whole time.
That one was a test because i made too much. This was the monster 5+lber served with a porcini mushroom gravy made with the meatloaf drippings. I got all that dark caramelized stuff off the pan too.
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Been meaning to do tacos for the longest time... You've inspired me. Taco Thursday it is
I was the last person to leave the building at 1030. So a nice meal to unstress
Getting a pot of bigos (Polish hunter's stew) going. Meats so far are pork and beef. Onions, cabbage and carrots, home made sour kraut--- clearing the way for a fresh batch of kraut!
Oldskewl
Well-Known Member
I need to give this a go sometime
Dinner. Grilled chicken over salad, olive oil and good balsamic.
applescrap
Be the ball!
That stew looks awesome!
Bigos, pirogies, spent grain bread and HB Grodziskie to drink.
Crikey! No vodka to wash it down?
Oldskewl
Well-Known Member
Na Zdorovie
Nah, just homebrew Polish "champagne".
paulthenurse
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Now THAT looks damned tasty.
Thanks Paul. It was tasty, even if I do say so myself.
Wife had a wisdom tooth pulled this morning. She said it came out with a piece of jaw bone attached.
Since I wasn’t feeling the soft/mushy diet, I treated myself to some gluttony. 20 oz certified angus porterhouse. No problem taking it all down.
Since I wasn’t feeling the soft/mushy diet, I treated myself to some gluttony. 20 oz certified angus porterhouse. No problem taking it all down.
So do you include tomato or prunes in your Bigos? I know both are a controversy in recipes. I think my grandma's recipe didn't have either.
Just bought a bunch of cabbage from St Paddy's and fermenting some saurkraut. I may try my hand at it.
Your porterhouse looks really good, I hope you didn't eat it in front of your wife!
I didn't use tomato or prune, but I did toss in some raisins for a little sweetness. I have made it with dried mushrooms in the past, but used fresh baby portobellos this time The nice thing about it is that with exception of cabbage, onions, kraut and kielbasa it is a flexible dish-- most any meat can go in it. Easy once it is all together. I had only eaten it in restaurants, before I started making it, and each place was a little different. I'm sure your Grandma's recipie is a good one.
Well I remember it as a kid and whatever regional recipe hardly ever used tomato except for golumki. Now that you say it I think I remember raisins. Most of it was saurkraut, spices and mushroom. Lots of mushrooms. Now I have more of a taste for sour Im going to give it a try.
I was reading some recipes online that mention smoked meat alot even smoking the prunes. One mentions serving with pull pork over rye bread.
Give me about 6 weeks until the ferment ends
I was reading some recipes online that mention smoked meat alot even smoking the prunes. One mentions serving with pull pork over rye bread.
Give me about 6 weeks until the ferment ends
Steak night. This was cooked sous vide because the first steaks I had from the package were a little chewy, though not terrible for the price. 2.5 hours sous vide really made a nice difference. Served with mash, broccoli and creamy cucumber salad using Greek yogurt instead of sour cream.
Your porterhouse looks really good, I hope you didn't eat it in front of your wife!
I was unusually nice about it. I made her and the boys dinner first. I didn’t tell her what I got or even unwrap it until they were done eating and out of the kitchen. Then I ate alone, in peace and quiet. Not a bad deal actually.
