What did I cook this weekend.....

[schematix]

Mine is fairly simple.
Your garlic choice and the amount is pretty important. I made two batches. One with fresh garlic and one with jarred garlic in olive oil.

Fresh raw pressed garlic (from a head) in yogurt can be overpowering a day later. If you use minced raw garlic in olive oil it will be tamed down a bit and stable days later. It's the kind in a jar you'd find in the produce section of your grocery store.

Funny you mention this because I stopped using fresh garlic for the most part due to the heat. I don't mind it but my wife won't stfu about it. The jarred stuff is pasteurized which kills the enzymes that make the garlic hot. That stuff is a little mild on flavor but has 0 heat.

I have found a slight workaround though (i think from serious eats). If you crush your garlic directly into an acid, such as lemon juice, you'll denature the enzymes that make garlic hot. I've done this quite a few times and i think there's real merit to the method. Works really well with hummus.

Anyways, i think the 2nd key to the sauce, besides real greek yogurt, is a very very modest dose of garlic. Restraint is absolutely crucial. If using fresh garlic the ratio is like a clove of fresh garlic to a cup of yogurt.

I skip on the dill personally. I had a bad experience one time with a leg of lamb rolled up with feta and dill, and topped off with about 8 irish car bombs. Of course i puked, and all i could taste was dill. Haven't had dill since. Had many more irish car bombs though. Never a good decision.

 

[Temptd2]

The tzatziki that our fave Greek restaurant used to make was full-fat REAL Greek yogurt, peeled/deseeded/grated cucumber, garlic, olive oil (not much, just a drizzle) and a splash of good red wine vinegar - again, not much, just to taste. Add salt to taste too.

Personally I prefer mine made with full-fat sour cream instead of the yogurt. I like the texture better and it doesn't weep as easily if you have some leftovers.

 

[Schlenkerla]

Funny you mention this because I stopped using fresh garlic for the most part due to the heat. I don't mind it but my wife won't stfu about it. The jarred stuff is pasteurized which kills the enzymes that make the garlic hot. That stuff is a little mild on flavor but has 0 heat.

I have found a slight workaround though (i think from serious eats). If you crush your garlic directly into an acid, such as lemon juice, you'll denature the enzymes that make garlic hot. I've done this quite a few times and i think there's real merit to the method. Works really well with hummus.

Anyways, i think the 2nd key to the sauce, besides real greek yogurt, is a very very modest dose of garlic. Restraint is absolutely crucial. If using fresh garlic the ratio is like a clove of fresh garlic to a cup of yogurt.

I skip on the dill personally. I had a bad experience one time with a leg of lamb rolled up with feta and dill, and topped off with about 8 irish car bombs. Of course i puked, and all i could taste was dill. Haven't had dill since. Had many more irish car bombs though. Never a good decision.

I like the denatured with lemon juice idea. I'll use that. Thanks.

Yeah the ratio of garlic to yogurt is important. Clove size too. I used 1 big fat clove since I was the only one eating it at this point. That's essentially like two cloves if not close to three.

I hear you about dill. I had a similar experience with peanut butter. Can't stand it now. Even the smell of peanut butter brings back a gagging response.

Funny thing is I like peanuts.

 

[ThirstyPawsHB]

Honoring @PianoMan with some beef back ribs smoked for approximately six or seven hours.
View attachment 588986 View attachment 588985

I'm drooling. How'd they come out?

 

[TwistedGray]

I'm drooling. How'd they come out?

Pretty fooking great if not teetering on too much salt ... first time making beef back ribs.

 

[schematix]

-

 

[schematix]

Impulse buy.

I should start being more impulsive if this is what happens.

 

[TheDudeLebowski]

I like the denatured with lemon juice idea. I'll use that. Thanks.

From Cooks Illistrated


Many cooks like to temper the harsh bite of raw garlic before adding it to foods like pesto, hummus, and salad dressing—but there’s no end to the suggestions for how to do that. We tested four methods: blanching whole cloves in milk for 5 minutes, blanching them in water for 5 minutes, microwaving the cloves until warmed through, and toasting them in their skins in a dry skillet until lightly browned.

Both forms of blanching worked equally well, as did microwaving. Toasting was the least effective in mellowing out garlic’s taste. Here’s why: Garlic’s sharpness is caused by a sulfur-containing molecule called allicin. Allicin is produced through an enzymatic reaction by the enzyme alliinase, only after the cell walls of the garlic are damaged during cutting or chopping. To deactivate alliinase, you must raise the clove’s temperature to 140 degrees or above—which both microwaving and blanching accomplished (the type of liquid used is irrelevant). With light toasting, only the outer layers of the cloves got sufficiently hot to turn alliinase inert.

For simplicity’s sake, we prefer heating garlic cloves in the microwave to blanching them. Microwave the cloves in a small bowl for 2 to 3 minutes, or until warm to the touch but not cooked

 

[Staestc]

Impulse buy.

View attachment 589089

I should start being more impulsive if this is what happens.

Indeed you should. Those look amazing!

 

[Oldskewl]

Impulse buy.

View attachment 589089

I should start being more impulsive if this is what happens.

Those look amazing! So what kind of wings were they?

 

[schematix]

Those look amazing! So what kind of wings were they?

Not sure how i'd classify them exactly.

I tossed them first with regular Tabasco hot sauce (somewhere between 1-2T for the 20 pieces). Never done that before but i will definitely do it again. Then i piled on an bunch of salt, pepper, paprika, chile powder and the remnants from a couple mccormick grill mates spices jars. I should probably go pull the empty spice jars out of the trash so i can at least know for next time what i used!

Then i grilled them for 20 minutes (flipping every 5 minutes) at about 425 degrees. I made sure to place the pieces between burners (essentially indirect) so the dripping fat didn't flare up and catch them on fire. The skin texture was ridiculous. They were crispy to the point that it was difficult to differentiate them from deep fried wings. They made a nice cracklin' sound for a few minutes after they came off the grill.

I just had 8 of them for lunch and they were great even leftover.

 

[catdaddy66]

Going to try this for a weekend meal... Have had it before (wonderful!) but never made it.

 

[bob1852]

Going to try this for a weekend meal... Have had it before (wonderful!) but never made it.

A couple of tips, if you're interested...

Many Asian markets sell really thinly sliced ribeye or round steak that make a great mini rouladen...

Par cook the bacon first, otherwise it stays too fatty (for my taste, at least).

You can find thin slices pickles so you don't have to use the 'wedge' shaped ones. It makes rolling much eaiser.

I also like a little bit of par cooked carrot and mine for a little bit of extra crunch.

 

[Staestc]

A couple of tips, if you're interested...

Many Asian markets sell really thinly sliced ribery or round steak that make a great mini rouladen...

Par cook the bacon first, otherwise it stays too fatty (for my taste, at least).

You can find thin slices pickles so you don't have to use the 'wedge' shaped ones. It makes rolling much eaiser.

I also like a little bit of par cooked carrot and mine for a little bit of extra crunch.

Second the recommendations on par cooking. Especially the bacon, but the carrots too.

 

[TwistedGray]

Just some steak, eggs, cheese breakfast tacos

 

[Hoppy2bmerry]

Steak night, with chopped salad and boiled baby potatoes.

 

[Staestc]

Sitting on the back porch in a thunderstorm with my Instant Pot doing some Keto recipe of a green chili chicken. I added some sugar cause it was bitter. Probably not enough to screw up the Keto dieters but hell, if it does not taste good what’s the point!!

 

[schematix]

You guys inspired me to make grilled lamb kebabs tomorrow.

This is the best Greek yogurt I can easily get my hands on for tzatziki. I’ve had better but this is acceptable.

5% milk fat means they fortify it with extra cream.

 

[TwistedGray]

Not too many reasons my wife stays with me but I'll be damned if this isn't one of them.

 

[TwistedGray]

And beef back ribs for leftovers with my IPA BBQ sauce.

 

[Remmy]

 

[Hoppy2bmerry]

Chicken roasted on the grill, mac n cheese and mixed veg.

 

[applescrap]

A couple of tips, if you're interested...

Many Asian markets sell really thinly sliced ribeye or round steak that make a great mini rouladen...

Par cook the bacon first, otherwise it stays too fatty (for my taste, at least).

You can find thin slices pickles so you don't have to use the 'wedge' shaped ones. It makes rolling much eaiser.

I also like a little bit of par cooked carrot and mine for a little bit of extra crunch.

Curious what i am making. Always thought i was making roulade but guess i wasnt. I use flank and have the store tenderize it, maybe even twice. Then we would stuff with stuffing, or roasted red peppers, spinach and mozzarella or something like that. You know what difference flank vs top round would be?

 

[applescrap]

Made a key lime pie. Used store bought crust and zest. Recipe said bake 10 mins at 350 for 3 egg yolks and can of condensed milk. Seems like it wasnt done enough. Dont know anything about these pies but i like them.

My buddy is uninspired by his hamburgers. I gave him my tips. Hamburger night is now one of my favorites. Cant wait to see where this leads. I get awesome meat and cheese. Good buns toasted, finely diced onion, pickle chips, ketchup, and mustard. And from there the options are many. I salt and pepper the sides of the meat too. This simple hamburger saves us because we dont crave it and go out dor it.

 

[S-Met]

You know what difference flank vs top round would be?

Flank is from the rear belly whereas top round is hind leg. Flank has long low use muscle fibers that make it easy to cut against the grain. It usually does well with hot fast cooking.

Round cuts have short high use muscle fibers and can get tough if over cooked. Usually leaner with low levels of intramuscular fat. Usually bettet with broiling or slower cooking.

 

[S-Met]

Clockwise: salad with rice noodle, shrimp and beef meatball topped with roasted garlic, tomato and pepper sauce, Dragon fruit, rice, smoked pork ribs, egg roll, sauteed bok choy and pork belly. Not pictured, chicken laab and sweet pork.

Edit: peanut dipping sauce at 6 o'clock.

 

[schematix]

Oh boy it’s rare I say this, but this was worth money. Wouldn’t change a thing. Thanks for the idea guys.

 

[schematix]

I actually cooked 6 meals today. This one was just for leftover. 15 chicken and cheese enchiladas with homemade refried beans.

 

[paulthenurse]

Beef short ribs smoked for +/- six hours. Seasoned with coarse salt and coarse ground black pepper. These were ridiculously good. I made these yesterday for Masstoberfest and served them to the brewers and others who were there early. I can’t even begin to describe how good these were.

 

[treacheroustexan]

Fiance had the job of toasting the buns while I grilled the burgers and made the fries... They were toasted alright haha. Despite the slight burn, everything was delicious.