Very nice photo and the steaks look delicious.
Rib eye, bone marrow butter, rosemary, cast iron.
What did I cook this weekend.....
- Thread starter Melana
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Rombauer makes excellent wines - some of my faves. Haven't had much to drink since starting keto though. Don't really miss it except those times where a big juicy steak or prime rib roast are involved!
That looks disgusting but I'd totally nosh on those grinds. Fortunately I don't restrict food consumption based on appearance.I was starving and only had 3 Kosher dogs left so i scarfed.
REALLY well fermented simple kimchi, 3 Hebrew Nationals and some cheap Thousand Island dressing.
TwistedGray
El Jefe Brewing Company
Love the Ronco "as seen on TV" rotisserie! Wife did all the work, dry salt rub, butter under skin, blah blah blah. She also made some BBQ beans (from Rancho Gordo bean co-op, apparently a thing) from scratch, probably the best I've had.
Many years ago a place near me had what they called a Rueben Dog. I usually added some hot sauce to mine. Several years ago i got the idea for making a super simple kimchi (Dole Slaw Mix/Salt/ Korean Pepper Flakes). Everyone who liked fresh kraut on dogs and brats loved it. Now i make it around every 2-3 months so i always have some that is well fermented.
Bag/s of Dole Slaw Mix
2% sea salt or canning salt by weight...so like 24grams of salt for 42oz of slaw mix.
Around 1 tbs of Korean pepper flakes per bag
2% water brine to top off after packing tight into a fermenter.
Tbs or 2 of fish sauce...totally optional
About 7 days in the cupboard and another month in the fridge. Stuff will be pucker sour and super crunchy "kraut".
I dont eat much processed meat like hot dogs so it lasts awhile. Make it in 3-4 bag batches (42-56oz) or around half a head of cabbage. It works well for a few other things too like doctoring up some Korean style ramyun or kimchi pancakes.
Only optional if you are using shrimp paste instead.
Great on tacos, even better on baja fish or shrimp tacos.
Nope, Korean Buddhist kimchi contains no fish or seafood products. 
They dont even add garlic or green onion to theirs so its TOTALLY optional
Kimchi burger with some sweetness from a bulgogi type seasoning or sauce rocks too. Beef, pork or a combination of both. Sweet, savory, sour and spicy for the win!!
They dont even add garlic or green onion to theirs so its TOTALLY optional Kimchi burger with some sweetness from a bulgogi type seasoning or sauce rocks too. Beef, pork or a combination of both. Sweet, savory, sour and spicy for the win!!
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LOVE(d) Rancho Gordo beans back when we ate beans - they have so many fantastic varieties. LOVE my Showtime rotisserie too - turned out the best whole chicken EVER two weeks ago - brined overnight, pulled from brine, rinsed and patted dry - put on a rack over a plate and let air-dry uncovered in the fridge for about 6 hours. SUPER crispy skin and the meat was moist and perfectly seasoned.
This is my third Showtime Rotisserie - when one breaks I get another pronto! They last a long time though.
I'm not a Buddhist monk, so fishy FTW!Nope, Korean Buddhist kimchi contains no fish or seafood products.
Kimchi burger with some sweetness from a bulgogi type seasoning or sauce rocks too. Beef, pork or a combination of both. Sweet, savory, sour and spicy for the win!!
Also, there are some natural hotdogs that are good. But I usually use a sausage instead. There's a meat market near my work that stuffs some raw uncured deliciousness. I'm not quite there, but sausage-maker is on my horizon. Wife actually suggested it.
TwistedGray
El Jefe Brewing Company
Honey, I didn't know you had a HBT account?
FWIW - our friend had the one that could hold a full-size turkey in it. Can't find those ones anymore, but ours fits a chicken none-the-less.
Fish for dinner, and I just browned some country ribs to put in the slow cooker with kraut tomorrow.
applescrap
Be the ball!
I love it! Thanks.
applescrap
Be the ball!
I made some fresh guac for Barbacoa burritos. The burritos had cheese, sour cream, tomato, lettuce, salsa, guac, and barbacoa from costco. It was so good. Also what the heck is this tool? I tried zesting but the zest just stuck.
Looks like a cheese grater... for hard cheese like Romano.
I have bought stuff from Rancho Gordo before and it's great stuff! I think I still have some dried hominy left, maybe a pack of small red beans from them.
treacheroustexan
Well-Known Member
Black pepper chicken kabobs for my fiancé and mango caribbean chicken kabobs for me. Still cookin.
treacheroustexan
Well-Known Member
I can’t edit my previous post. So, finished product. Sorryyyy.
Albóndigas, Caldo, Caldo de Albóndigas!
Better picture now that meatballs are floating!
I bought a plate of 4 ribs, smoked it in the smoker roaster oven over cherrywood chips for 6 hours, basting every hour with apple cider vinegar and water. Cut into 4 ribs and put them in the air fryer for 10 minutes to crisp up. Boy they turned out tender and delicious! Sautéed mixed greens with homemade NC BBQ "sauce" - vinegar-based. Good eats.
Caldo de Albóndigas.
Hummm. Missed the picture on last post.
I had a bunch of cream that was getting close to use-by date, so I made butter. Well, the food processor made the butter. The only part I had to do was wring out any excess whey under that bowl of water there. I melted some, added some garlic powder, and froze it in a silicone mold to make little shell-shaped garlic butter patties for topping filets.
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Tenderloin roast, with the filet end tucked and tied down. Then cut into 2" steaks. Then grilled (griddled @ 450F) with some pretty big dry scallops. Sorry, no plated shot (I never have time to get those shots dammit). It was almost perfectly med-rare.
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TwistedGray
El Jefe Brewing Company
Got out neighbor's fish again, rockfish this time...so yummy!! Fresh like this - taste kinda like crab meat to me.
Personally, I prefer the griddle shot. Wife favors the food-art.
Hardcore vs softcore food-porn?
You say that, but I was there for the plating, and those two items sliced in half would make you drool. I have more in the freezer, I will get the plated shot up here at some point.
applescrap
Be the ball!
We made filets too! What are the odds of that. Pretty good, I guess I seared them in the new 16 in skillet with a little oil. Then when I flipped them I added knobs of butter all around them. Then I tilted the skillet and used a spoon to baste them. They were pretty good. Made some fresh bread to dip.
I seared them in the new 16 in skillet with a little oil. Then when I flipped them I added knobs of butter all around them. Then I tilted the skillet and used a spoon to baste them. They were pretty good. Made some fresh bread to dip.
TwistedGray
El Jefe Brewing Company
Tomahawk night!!
Cherry wood I cut down myself
Cherry wood I cut down myself
Tomahawk night!!
Cherry wood I cut down myself
You cut down a cherry tree? Hmmm, I'll vote for you!
TwistedGray
El Jefe Brewing Company
Had to, no apple trees around to cut down.
BrewerBrad82
Well-Known Member
Thick cut pork chops, Italian sausage and cheese stuffed mushrooms and asparagus
applescrap
Be the ball!
I made an 8 egg omelet on skillet. So good. Didn't get eggs whipped enough. Grilled hot dog bread after on skillet. Also with and without homemade bacon gravy from skillet.
applescrap
Be the ball!
Skillet chicken cordon bleu. More skillet. Need more skillet. And rolls. Lots o chicken little bleu so shredded it. More skillet.View attachment 631070
