What did I cook this weekend.....

mattmmille · Mar 17, 2016

Quick fried rice tonight...Chinese style sausage, broccoli, carrots, egg, ginger, soy, garlic powder, and a little sriracha on mine. No pic, because I still can't get one to upload...at least, not from my phone. Anybody else having problems?

BrewingTravisty · Mar 17, 2016

Remmy said:
X3

Love NY Strip, Ribeye, Filet in that order.

I usually eat ribeyes, I wouldn't mind filet so much if it weren't so dang expensive compared to other cuts. I just think there are much better cuts for a lot cheaper. Hell I buy these sirloins at the farmers market near me that are amazing. Tender, flavorful and the perfect thickness.

FatDragon · Mar 17, 2016

mattmmille said:
Exiting video! *bloop*
I started a batch of kraut about a week ago...3 heads of cabbage, about
3-1/2 to 4lbs. I don't have the nice crock, though. I'm using the ole 2 gallon fermentation bucket, a plate, a canning jar, lid, and airlock. Works, though.

I started some a couple weeks ago. Two heads, some mustard seed and coriander, a bit of sea salt, the brine from a jar of Moscow-style gherkins, and a bit of extra brine. Split between three 670mL pickle jars. The first jar went into the fridge after a week and is mellow and delicious. The second will go into the fridge at the two week mark, and the third after three. Want to see how the results vary with more time at fermentation temperatures.

Mustard seed and coriander made a huge positive difference in the final product. Next time I'll grind them, though, since a whole coriander corn sneaking into your bite of kraut isn't all that great. Next batch will also get a small amount of dill - there was a bit in the pickle brine and it is an excellent addition.

Double_D · Mar 18, 2016

BrewingTravisty said:
I usually eat ribeyes, I wouldn't mind filet so much if it weren't so dang expensive compared to other cuts. I just think there are much better cuts for a lot cheaper. Hell I buy these sirloins at the farmers market near me that are amazing. Tender, flavorful and the perfect thickness.

I love sirloin steaks! :mug:

The place I buy duck fat has wagyu top sirloin. I buy that if I'm feeling fancy instead of regular sirloin or if I'm not in the mood for a rib eye.

StonesBally · Mar 18, 2016

Uderappreciated cuts of steak that are some of my favorites are skirt steak and hanger steak, both from a steers stomach muscles so plenty of flavor. When cooked right, these cuts have a beefier flavor than any filet, rib steak, strip or sirloin. The key with them is getting the tenderness right. Sous vide cooker is your friend for these steaks.

iijakii · Mar 18, 2016

I honestly dont mind a chewier steak. Flavor > tenderness. Same reason I go for med-rare instead of rare like most of you guys seem to vouch for. Rare is just a waste of potential.

#shotsfired

slym2none · Mar 18, 2016

Rare is more tender per the (lean) cut, plus it allows the natural beef flavour to shine thorough, not the cooked-beef flavour.

iijakii · Mar 18, 2016

slym2none said:
Rare is more tender per the (lean) cut, plus it allows the natural beef flavour to shine thorough, not the cooked-beef flavour.

Cook a rare and a med rare (not overcooked!) steak and honestly tell me the rare has more flavor.

iijakii · Mar 18, 2016

Natural beef flavor.. is that like licking a raw steak? I'll take the flavor from a nice sear

slym2none · Mar 18, 2016

iijakii said:
Cook a rare and a med rare (not overcooked!) steak and honestly tell me the rare has more flavor.

"More" and "better" are not always equivalent.

Take a glass of water. Pour half into another glass, and stir in 4oz of horsedag **** into one. Take a sip of each.

Now, which has more flavour? Which has better flavour?

Rare steak has better beef flavour, to me. Med-rare, not so bad. Medium starts to taste more like the grill than the steak - again, to me.

iijakii · Mar 18, 2016

I disagree entirely but I cant argue with that logic.

passedpawn · Mar 18, 2016

I love a rub on my ribeyes. Sue me

I bought about 15 ribeyes once (had to buy the whole ribeye cap for the deal). So, I got bored of them and tried this rub from my weber book. So awesome. BTW, I do them over coal, to between M and M/R

BrewingTravisty · Mar 18, 2016

passedpawn said:
I love a rub on my ribeyes. Sue me

I bought about 15 ribeyes once (had to buy the whole ribeye cap for the deal). So, I got bored of them and tried this rub from my weber book. So awesome. BTW, I do them over coal, to between M and M/R

I usually put a rub on my steaks, only two ways I cook a steak is over charcoal or in a cast iron and then broiled lol gas is over rated.

Also... I like Medium Rare myself. I think it has a better flavor and texture than rare. And medium is overcooked but acceptable. Cooked more than that and it should go to the dogs xP every time I grill steaks for friends and family and they ask for well done I die a little inside.

mattmmille · Mar 18, 2016

I usually put some flaky or coarse salt, freshly ground pepper, and sometimes a little sprinkle of garlic powder on my steaks and cook medium rare.

Temptd2 · Mar 18, 2016

All my steaks get the same treatment - sprinkled with garlic salt, let stand at least 30 minutes, rub with a teaspoon of olive oil on each side, grill to rare or at the most, medium rare.

When it's too cold to grill outside, a screaming hot cast iron skillet is the next best choice.

Now I want a steak!!

Rib steaks are my fave.

BrewingTravisty · Mar 18, 2016

Temptd2 said:
All my steaks get the same treatment - sprinkled with garlic salt, let stand at least 30 minutes, rub with a teaspoon of olive oil on each side, grill to rare or at the most, medium rare.

When it's too cold to grill outside, a screaming hot cast iron skillet is the next best choice.

Now I want a steak!!

Rib steaks are my fave.

I usually will sprinkle mine with salt and pepper and let sit for 30 minutes for just a regular steak, and if i put a rub on it then it's usually for things like fajitas or if I just want something different. My rubs are never over powering though. You want something that compliments the steak flavor, and doesn't drown it out lol

I could go for a steak now too... I really would like to grill out now that the weather is getting nice.

mcbaumannerb · Mar 18, 2016

Hungry for lunch so I made a bacon jam grilled cheese. @beermeduffman you are right - this is the bees knees!
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BeerMeDuffMan · Mar 18, 2016

mcbaumannerb said:
Hungry for lunch so I made a bacon jam grilled cheese. @beermeduffman you are right - this is the bees knees!
View attachment 345239
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It's called the Duffmanwhich (tm)

iijakii · Mar 18, 2016

alt0153, brosteak

damlamb · Mar 18, 2016

Last nights dinner salt fish with sautéed vegetables. I was to lazy to make rice or bakes so I just toasted some slices of bread and put Caribbean relish on them and topped with the saltfish mixture. Did this last week with some left over pulled pork instead of salt fish as well.:thumbup:

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BrewingTravisty · Mar 18, 2016

I need some advice from y'all, what would you do with a boneless lamb roast? It has to be simple, and on the stove top. I have a sautée pan and a small pot. I have very little seasonings and no oven (staying in an extended stay right now). I've got garlic, salt and pepper, ancho chili pepper and I can pick up some herbs for it. I'm going shopping tomorrow so I can pick up most of what I need as long as it's nothing too expensive.

actech · Mar 18, 2016

Yesterdays traditional dinner

actech · Mar 18, 2016

My birthday dinner!! 1.5 lb porterhouse, baked sweet potato and asparagus. Try to remember to take a pic when the veggies are cooked and the meat is warmed. If i'd thought about it I'd broke out the grainfather set a 125* "mash" temp and souse vide this bad boy.

betarhoalphadelta · Mar 18, 2016

Double_D said:
The other side tastes like nothing...never understood the fascination with filet

Agreed.

It's a cut for people who think lean=good. :what:

arnobg · Mar 18, 2016

Parmesan crusted chicken cordon bleu with garlic green beans and baked potato.

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ChefRex · Mar 18, 2016

actech said:
My birthday dinner!! 1.5 lb porterhouse, baked sweet potato and asparagus. Try to remember to take a pic when the veggies are cooked and the meat is warmed. If i'd thought about it I'd broke out the grainfather set a 125* "mash" temp and souse vide this bad boy.

I like rare but I at least put it on the fire for a minute of two

You're on the right track with souse vide, great technique.

LakesideBrewing · Mar 18, 2016

Baked rigatoni and ragu with mozzarella, parmesan, and basil. And a cheap ass Chianti! :mug:

passedpawn · Mar 18, 2016

mcbaumannerb said:
Hungry ...

We must have the same granite in our kitchen. Someone else told me this once. Was that you?

passedpawn · Mar 18, 2016

LakesideBrewing said:
Baked rigatoni and ragu with mozzarella, parmesan, and basil. And a cheap ass Chianti!

You could make a deep fried turd look good. Nice job with the pics.

mcbaumannerb · Mar 18, 2016

passedpawn said:
We must have the same granite in our kitchen. Someone else told me this once. Was that you?

Not that I remember. That one is a pretty common looking granite though.

What did I cook this weekend.....

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