What did I cook this weekend.....

Orange brined, cast iron seared pork loin medallions with a pomegranate balsamic and rosemary reduction

 

I'm here all week.

 

Your chalkboard logo looks very much like the logo for a brewery we have here.
http://raleighbrewingcompany.com

 

Mmm...morels! Someone mentioned morels. I wish we had fresh morels! Visited Seattle once and got some at Pike's Market. They were awesome.

 

Westerners...Blech! 😆

 

I havent found any this year and I think I missed the window. Ive never seen them at the market though which would be awesome, just find them and pick them.

 

I have some. I also work at a restaurant with a Michelin star though. I know I'm sooooo cool

 

Not the weekend but took some leftover pork that I chopped up and made pizza. Base is one of my favorite BBQ sauces from Lucile's in So. Cal. (may be elsewhere but I have the sauce shipped), I buttered the crust and spread cayenne pepper all over it, added monterey and mozzarella cheese, pork, then more cheese and sliced onions. Next time I'll sauté the onions a bit first and add red pepper.

 

Dayum! That looks goooood!

 

How do you like your Anova? I debated over the Anova and Sansaire. Both got good reviews and decided with the Sansaire. It has performed well so far.

Dan


Dan6310

 

This past weekend I made German Rinderrouladen for the first time and simmered the meat in a mixture of beef broth and Dortmunder. It came very good. I plan on making it again for my homebrew clubs cooking with beer night next month.


Dan6310

 

Tonight was spicy salmon cakes with a side of beans.
Lots of chili powder, cumin and homemade dried mixed hot pepper.


Dan6310

 

Dan yer killen me. Must get busy.

 

I'm catching up myself. Been traveling for work and family functions.
Dan


Dan6310

 

Forgot the pics of yesterday's pork loin... So I'll make up for it by adding tonight's sausage...

 

The Garam I get here is dark & heavy on the cinnamon & clove; this Tandoori Masala was much lighter, really much more like a curry than anything else. It was quite aromatic & smelled strongly of cumin, but in the actual taste the cumin was rather light.

I'd never heard of Tandoori Masala either, till I saw it in the store. They have a bulk section for herbs, spices & teas so you can buy as little or as much as you like; handy for trying out new spices. I've seen recipes for Tandoori chicken, but I've never tried it; I'm guessing this Tandoori Masala is a key ingredient for that.
http://en.wikipedia.org/wiki/Tandoori_masala
Regards, GF.

 

What are "loads?"



.

 

I think by loads he means that they sold quite a few until the rain hit.

 

Loads are actually a very specific unit of measurement. It is a volume of food equal to the size of a bull's scrotum.

 

I thought a "load" was a unit equal in size to a shed: shed loads

 

Size of a bull's scrotum? What the hell?


That's pretty funny.

 

Doesnt the unit of load measure differ with the adjective that is used in conjunction with it. Such as butt loads, crap loads, etc? One would think that Bull loads would not work in all situations.

 

I have no comment.



You're welcome.

 

Are we talking metric butt-loads (mBL), or imperial (iBL)? Or US standard (uBL)?

Yes, it matters.

 

Late last week I smoked a Corned Beef Brisket to make some pastrami. Last night I was craving some bacon and we didn't have any, so I sliced that brisket kind of thin and fried it in a pan.

BAM!

Beef Bacon with steamed Asparagus!

It wasn't bad for fake bacon. I've tasted worse actual bacon, to be honest.

 

Pastrami...bacon? That sounds absolutely heavenly. Combining two awesome food products to make something new. Kudos fine sir.

 

I can't take credit. I caught a bit of text on a website while looking into the difference between Pastrami and smoked corned beef brisket that mentioned frying it like bacon.

When I saw the fat marbling I knew I had to try it.

 

I don't want to be "that guy" but...

Curry refers to a dish, not any spice or blend. And curry powder isn't even Indian.

In my experience "Tandoori Masala" has just been either Garam Masala or Madras with anatto added for that bright red color.

 

Oh you're "that guy"…with ease.

Curry has a number of definitions.

 

Lol!

 

*said like tweety bird*
He don't know me very well........do he?

Well, maybe he do

No disrespect meant, just an opportunity for FUNNY.

Sounds like it was slightly awesome despite the rain.

 

Broiled porterhouse, sautéed broccoli di cicco with grated parmesan, and brown basmati. Not pictured is my homemade Trinidad scorpion pepper jelly I smother my steak with

 

I'm not well versed in the culinary ways of India, Pakistan, etc...
So I can only go by what the label on the product container says, I understand what you're saying though, the wiki basically said the name "Tandoori Masala" meant "clay oven spice mixture," (I'm paraphrasing) and the ingredients & amounts varied from region to region. We have to call it something, I guess calling the various & similar spice blends from that region collectively "curry," or "Tandoori," or"Garam" was easier for the international spice traders. It might not be as accurate as it could be, but it at least gives us westerners a common frame of reference.
Regards, GF.

 

Awesome!

 

Curried Meatloaf?


Anyone?

 

Wouldn't that be The Rocky Horror Picture Show?

 

Tim Curry. Let's do the time warp again!

 

Grilled cheeseburgers for visiting family last night and it was a big hit. Got a pork butt in the smoker for tonight's dinner. I'm getting to play with ALL my Weber toys this weekend.


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