What did I cook this weekend.....

[cpa4ny]

They pair nicely with chestnuts. I posted this earlier in this thread, but I'll post again, because... food pics

Chestnut and Brussel Sprout salad.

Fried some bacon and red onion, then added chestnuts, fried the crap out of those

Parboiled the brussel sprouts, added to the other mix. Squeeze lemon over the result and super yum.

Beautiful cooking!

Love the damascus steel on that knife. Is it Japanese?

 

[passedpawn]

Beautiful cooking!

Love the damascus steel on that knife. Is it Japanese?

Thanks!

Japanese? Not that one (at least I don't think so ). It's Calaphon. That knife is either VG1 or VG10, can't remember. I love it, it's heavy and really well balanced if you use a knife the way I do. It's chipped pretty easily, though. I pretty much only use it for cutting melons and bigger stuff now.

I have a full set of Miyabi knives (SG2 steel) with the pretty damascus layers that are FAR sharper than that knife. I use them for everything. They are like razors. Easy to keep sharp. I think those are made in Japan, but not really sure. I buy purely for specs, don't care too much where they are made.

 

[Temptd2]

Anybody else have an Instant Pot cooker? Man I adore the thing. Have been using it for about 6 months now. Yesterday, did a pot roast/stew thing, had 4 pounds of bottom round that I cut into 6 pieces and seasoned well with Adobo and Pepper Plant, browned well, cut up a little smaller to fit in the pot better, deglazed the bottom with chopped onions/celery/carrots and a good splash of homebrewed Porter; put the meat back in, added seasonings, packet of onion soup mix, beef stock paste and the rest of the bottle of Porter, pressure cooked on High for 22 minutes. Let pressure drop naturally, opened cooker, added some large cubes of peeled turnip, sliced Portabello mushrooms, red/yellow/orange small peppers, in large dice, then set it on the Slow Cook setting and let it go for 4 hours. GOOOOOD stuff and I'm sure it will be better tonight!

You mostly know by now that I don't have a good camera for this stuff - no pictures, didn't happen - but my tummy said it did!

 

[bob1852]

Anybody else have an Instant Pot cooker? Man I adore the thing. Have been using it for about 6 months now. Yesterday, did a pot roast/stew thing, had 4 pounds of bottom round that I cut into 6 pieces and seasoned well with Adobo and Pepper Plant, browned well, cut up a little smaller to fit in the pot better, deglazed the bottom with chopped onions/celery/carrots and a good splash of homebrewed Porter; put the meat back in, added seasonings, packet of onion soup mix, beef stock paste and the rest of the bottle of Porter, pressure cooked on High for 22 minutes. Let pressure drop naturally, opened cooker, added some large cubes of peeled turnip, sliced Portabello mushrooms, red/yellow/orange small peppers, in large dice, then set it on the Slow Cook setting and let it go for 4 hours. GOOOOOD stuff and I'm sure it will be better tonight!

You mostly know by now that I don't have a good camera for this stuff - no pictures, didn't happen - but my tummy said it did!

I'm intrigued by all the wonderful reviews I've heard about it, but haven't bought one...

Not sure it would save me that much time, given ingredient prep and cooking time would still make it problematic for most weeknight meals......and I actually enjoy long cooking processes when I have time available.

I am intrigued by the single pot / multi-use aspect.

Never enjoyed searing something in a pan only to move it to a crock pot...

And then using it as a rice cooker too would mean one less thing in the kitchen/pantry.

 

[Temptd2]

LOL, sounds like you're making some excellent justifications there my friend!

I love setting it for Saute, More - which turns up the heat - and browning the meat - did it in three batches yesterday - then deglaze the thing, throw all the goodies in the pot and set it to Pressure Cook and off she goes. Then just switch it to Slow Cook.

The thing I use it for most - hardcooking eggs! KOTC prefers them with the white full set but not rubbery and just a little softness in the yolk. I can do one dozen eggs in there for 3 minutes, let the pressure off immediately, plunge them into ice water for 12 minutes, and they're done to perfection.

I haven't tried rice yet but other reports say it works great. Have pressure cooked various things in it with great success. I do have two other digital electric PCs, both 8 quart, and I find myself instead pulling out the IP because even though it's 6 quart, so far it has held everything I want to cook and the stainless steel inner pot can go straight into the dishwasher. Yeah, I sound like a commercial, LOL!

And this one was given to me by a friend who bought it and then was afraid to try it. Her loss - my BIG GAIN!

 

[paulthenurse]

Squid-ink paella.

Where did you get the squid ink? I can taste that paella and I'm liking what I imagine I'm tasting.

 

[bob1852]

Ooooh, I forgot about using it as a steamer, too.

 

[Homercidal]

Where did you get the squid ink? I can taste that paella and I'm liking what I imagine I'm tasting.

Paella is on my to-do list. Can't afford Saffron, but I don't think it's been included in any Paella that I've eaten so far anyway. I should plan to try to make it sometime next week.

 

[LakesideBrewing]

We love Paella!! I make it often, mostly through the spring and summer months. I would recommend this pan to anyone who is looking to get into it. You can make Paella without it, but the presentation is tough to beat with it!

 

[passedpawn]

We love Paella!! I make it often, mostly through the spring and summer months. I would recommend this pan to anyone who is looking to get into it. You can make Paella without it, but the presentation is tough to beat with it!

Assuming that's a 22.5" weber, is that a 22" paella pan?

 

[LakesideBrewing]

Assuming that's a 22" weber, is that a 20" paella pan?

That's exactly right! It is like a match made in heaven!

 

[cpa4ny]

Where did you get the squid ink? I can taste that paella and I'm liking what I imagine I'm tasting.

I typically buy it in the supermarket in small plastic packets.

Something along these lines:

https://www.amazon.com/dp/B000LR0Y44/?tag=skimlinks_replacement-20

 

[RevKev]

After my **** show brewday I figured I would cheer myself up by unfreezing this monster ribeye I got for a steal. Butter potatoes as a side. I feel slightly better.

View attachment 1490318391790.jpg

 

[cpa4ny]

We love Paella!! I make it often, mostly through the spring and summer months. I would recommend this pan to anyone who is looking to get into it. You can make Paella without it, but the presentation is tough to beat with it!

A bit of smoke in the paella must be delicious!!!

Being an apartment dweller, I have to make-do with a stove-pot + oven bake version.

 

[Hoppy2bmerry]

Paella is on my to-do list. Can't afford Saffron, but I don't think it's been included in any Paella that I've eaten so far anyway. I should plan to try to make it sometime next week.

If you can get to a Trader Joe's they frequently have it for a reasonable price. I imagine it is a little lower grade than the expensive stuff, but it imparts the flavor and color just fine.

 

[applescrap]

I'm intrigued by all the wonderful reviews I've heard about it, but haven't bought one...

Not sure it would save me that much time, given ingredient prep and cooking time would still make it problematic for most weeknight meals......and I actually enjoy long cooking processes when I have time available.

I am intrigued by the single pot / multi-use aspect.

Never enjoyed searing something in a pan only to move it to a crock pot...

And then using it as a rice cooker too would mean one less thing in the kitchen/pantry.

Its the grains that really keep them around imo. I make monster batches of rice and beans mostly, but it will cook a chuck roast to fork tender in 40 minutes or so if sauted first. One hour if not sauted. I saw gavin make gravy on thanksgiving in his a few years ago and i think that is a good use for them. Giblets and all the other good stuff in, 20 minutes later...gravy like it took all day. Cooking big batches of stock would be a good used for it, maybe? I haven't made a pot roast in a while but it would be my go-to for that because the pressure will make an incredible dish like it cooked all day in an hour. I know people say they cook beans in 30 minutes but it seems an hour is better.

Sadly haven't cooked too much lately but I'm really loving all the beautiful dishes I've seen lately. Super inspirational.

 

[BongoYodeler]

Anybody else have an Instant Pot cooker? Man I adore the thing. Have been using it for about 6 months now. Yesterday, did a pot roast/stew thing, had 4 pounds of bottom round that I cut into 6 pieces and seasoned well with Adobo and Pepper Plant, browned well, cut up a little smaller to fit in the pot better, deglazed the bottom with chopped onions/celery/carrots and a good splash of homebrewed Porter; put the meat back in, added seasonings, packet of onion soup mix, beef stock paste and the rest of the bottle of Porter, pressure cooked on High for 22 minutes. Let pressure drop naturally, opened cooker, added some large cubes of peeled turnip, sliced Portabello mushrooms, red/yellow/orange small peppers, in large dice, then set it on the Slow Cook setting and let it go for 4 hours. GOOOOOD stuff and I'm sure it will be better tonight!

You mostly know by now that I don't have a good camera for this stuff - no pictures, didn't happen - but my tummy said it did!

A guy I work with has one and brags about it almost daily. I have to admit it has piqued my interest.

 

[Homercidal]

If you can get to a Trader Joe's they frequently have it for a reasonable price. I imagine it is a little lower grade than the expensive stuff, but it imparts the flavor and color just fine.

Never seen a Trader Joe's. I think I saw it at Meijer for about $18 for a small bottle of it. There was a small amount in the small bottle.

I can't see paying that much until I know what it tastes like.

 

[LakesideBrewing]

Saffron is crazy expensive, but you don't need that much making Paella. I've make it with and without saffron, it's not a deal breaker for sure.

 

[schematix]

Saffron in my experience has almost no flavor. It's really about the color. It only takes a fraction of a gram (a few threads) to give the neon yellow color to a dish.

 

[passedpawn]

Saffron in my experience has almost no flavor. It's really about the color. It only takes a fraction of a gram (a few threads) to give the neon yellow color to a dish.

Sounds like something turmeric could be used for.

I use annatto to color cheese when I want it yellow. You have to buy the extract though. I've attempted to extract myself from the seed and it's really difficult.

 

[Temptd2]

Saffron in my experience has almost no flavor. It's really about the color. It only takes a fraction of a gram (a few threads) to give the neon yellow color to a dish.

This, and I've used turmeric instead and had it work out pretty well!

I also have some butter-flavored coconut oil which is colored with turmeric to give popcorn that neon movie theater color - I love cooking my rice with it because it gives it that nice yellow color too.

 

[trav77]

Paella is on my to-do list. Can't afford Saffron, but I don't think it's been included in any Paella that I've eaten so far anyway. I should plan to try to make it sometime next week.

If you shop around you can find it for cheaper at some places and a little goes a long way!

Or if you want the colour the turmeric works as a substitute. Some of the Lebanese places around where I grew up will throw it in the rice to mimic saffron.

 

[paulthenurse]

I wouldn't think of cooking a paella without saffron but when I cook paella it's always for a party and its a pretty expensive dish to begin with, so I figure, "In for a penny, in for a pound." It really does make a nice difference. If you are worried about it try 1/2 thread in your next pot of rice. You'll understand.

 

[Chris_Primavera]

Pan seared tuna with risotto, balsamic reduction and red pepper coulis.


Accompanied by CTZ-Amarillo IPA

 

[gratus fermentatio]

@passedpawn Are those chestnuts from a jar? I've had chestnuts twice, in the shells. Those little net bags of them you see in grocery stores around Christmastime. Both times they tasted rancid to me & to everyone else who tried them, they were so bad, we threw them away. I'm guessing I just got old stock, but I've seen the chestnuts in the jars & thought those might be better. Is it worth trying them from the jar? GF.

@schematix Same for me on the saffron. Maybe the saffron I've used was just old & stale or something, but I got no discernible flavor from it in saffron rice, though it was a pretty yellow. GF.

 

[paulthenurse]

The week after Paddy's day brings some unbelievable deals on corned beef.

What to do? What to do?

Fauxstrami!!!!

View attachment ImageUploadedByHome Brew1490447952.985261.jpg

 

[Temptd2]

The week after Paddy's day brings some unbelievable deals on corned beef.

What to do? What to do?

Fauxstrami!!!!

I always get a couple extra corned beeves and toss 'em in the freezer to make pastrami. It's so good. Yours are beautiful! Can't wait for smoker weather.

 

[paulthenurse]

View attachment ImageUploadedByHome Brew1490488690.725234.jpg

 

[schematix]

The week after Paddy's day brings some unbelievable deals on corned beef.

What to do? What to do?

Fauxstrami!!!!

View attachment 394005

I was planning to do the same but everyone around here still wants >$4/lb for about to expire meat! Crazyness!