What did I cook this weekend.....

[bob1852]

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

And half of it is brine!

When you do the math, turning those corned beef into pastrami isn't that cheap....

A "4 lb" package of corned beef ends up yielding less than two pounds of pastrami...

 

[slym2none]

I made the http://www.seriouseats.com/2016/12/hoisin-glazed-cocktail-meatballs.html. They were delicious. No pics of the cooking, just plated. Self-reported.

 

[passedpawn]

@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.

They were in a sealed bag. Not "fresh". Of course, I ate some uncooked and they tasted nutty and pretty plain, as you'd expect. I bought mine at the local grocery, but amazon has tons of them in sealed pouches.

On another note, we have so many oaks around here. Sure wish you could do something with acorns. I looked into brewing with them and of course it's not an option.

 

[LakesideBrewing]

I make pastrami from scratch for my Father-in law's birthday every March. I buy a whole, 20 pound prime brisket and do a three week cure to it. Here it is after 18 hours in the smoker. Today I will steam for a few hours until it hits 200* internal temp. It's a little bit of work, and it takes up a lot of room in my beer fridge, but it's worth it!

 

[paulthenurse]

I'll be up around 2.

 

[BikerMatt]

Quite possibly the best meatballs I've ever done. Haven't really cooked from scratch in a long long while which makes them even more tasty. My stomach is aching and seemed to go down with the junior as well.

 

[BongoYodeler]

Made homemade gnocchi today.

 

[schematix]

Korean style short ribs.

View attachment ImageUploadedByHome Brew1490574399.258618.jpg
View attachment ImageUploadedByHome Brew1490574410.402137.jpg

Did 1 of 5 pieces sous vide (185F for 12h) and the rest in the slow cooker. In both cases all that remained was a huge pile of fat, and a bite of meat. It was a good bite but overall not worth the time, cost and effort.

 

[trav77]

I make pastrami from scratch for my Father-in law's birthday every March. I buy a whole, 20 pound prime brisket and do a three week cure to it. Here it is after 18 hours in the smoker. Today I will steam for a few hours until it hits 200* internal temp. It's a little bit of work, and it takes up a lot of room in my beer fridge, but it's worth it!

Well done.

 

[treacheroustexan]

Not the best pic, but garlic & chive pappardelle with creamy vodka sauce and homemade turkey meatballs. Oh, and some pink wine.

And breaking every rule and eating on my living room floor at the coffee table.

View attachment 1490583925721.jpg

 

[hio3791]

Puerto Rican rice with black beans leftovers with over-medium eggs.

Wife and kids think this is gross, and maybe so does the general population but I could eat this everyday.

Full disclosure, I took the pic after breaking the egg yolks and mixing them with the rice.

Simply delicious.

View attachment 1490630291768.jpg

 

[Remmy]

Puerto Rican rice with black beans leftovers with over-medium eggs.

Wife and kids think this is gross, and maybe so does the general population but I could eat this everyday.

Full disclosure, I took the pic after breaking the egg yolks and mixing them with the rice.

Simply delicious.

That's my favorite especially with gandules. It just tastes better the next day with eggs (for breakfast). It's a staple in my family. Buen provecho.

 

[Temptd2]

Puerto Rican rice with black beans leftovers with over-medium eggs.

Wife and kids think this is gross, and maybe so does the general population but I could eat this everyday.

Full disclosure, I took the pic after breaking the egg yolks and mixing them with the rice.

Simply delicious.

I've come to appreciate an over-medium egg on MANY kinds of leftovers - that looks good to me! :rockin:

 

[Hoppy2bmerry]

I was busy having corned beef everywhere but home the weekend of the 17th. Finally cooked one at home.

 

[Staestc]

I make pastrami from scratch for my Father-in law's birthday every March. I buy a whole, 20 pound prime brisket and do a three week cure to it. Here it is after 18 hours in the smoker. Today I will steam for a few hours until it hits 200* internal temp. It's a little bit of work, and it takes up a lot of room in my beer fridge, but it's worth it!

I love doing Pastrami, and that's just gorgeous! Did you do the whole 20 lb in all one piece? I thought it had to be cut up into smaller (thinner) pieces to cure all the way through.

Regardless, I want a picture when you cut it up please!

 

[Staestc]

Not the best pic, but garlic & chive pappardelle with creamy vodka sauce and homemade turkey meatballs. Oh, and some pink wine.

And breaking every rule and eating on my living room floor at the coffee table.

That looks fantastic!

 

[kev211]

I'm back in the gym trying to shed some beer weight, which is accompanied by eating healthier. And before you ask... No I am not giving up beer, and yes, I'm still drinking the same amount

Tonight's dinner is hawaiian turkey burgers. I went open face cuz I still wanted one slice of bread, with grilled pineapple, grilled veggies and rice

View attachment 1490671491587.jpg

 

[cpa4ny]

Crab and Dried Scallop Soup (should've added a bit more corn starch to thicken it up)

+

Gaji-namul (Korean eggplant side dish)

 

[gratus fermentatio]

On another note, we have so many oaks around here. Sure wish you could do something with acorns. I looked into brewing with them and of course it's not an option.

I've no clue as to brewing with acorns, but as a kid I made acorn flour & used it in pancakes; I've even made a sort of acorn bannock with it. It's pretty labor-intensive though. You have to leach out the tannins. There are 2 methods: hot & cold. I used the hot method described in Wildwood Wisdom by Ellsworth Jaeger; but WITHOUT using the wood ashes. There's also the cold leaching method, but that takes a few days.

Either way, it's a LOT of work, with little usable product. Though, if the boiling removed the oils along with the tannins, you might be able to use the acorn flour as an adjunct in a brew. You might get more flavor out of it if you toasted it in the oven, not sure though. You should use White acorns though, red are way too tannic.
Regards, GF.

 

[LakesideBrewing]

I love doing Pastrami, and that's just gorgeous! Did you do the whole 20 lb in all one piece? I thought it had to be cut up into smaller (thinner) pieces to cure all the way through.

Regardless, I want a picture when you cut it up please!

Yes, I cure it whole. I leave it totally submerged in the brine/cure for just over three weeks. The cure does penetrate all the way through, but I know some people that also inject the cure, just in case. Sorry about not having any final pics, but my family crushed that thing!

 

[Homercidal]

I've no clue as to brewing with acorns, but as a kid I made acorn flour & used it in pancakes; I've even made a sort of acorn bannock with it. It's pretty labor-intensive though. You have to leach out the tannins. There are 2 methods: hot & cold. I used the hot method described in Wildwood Wisdom by Ellsworth Jaeger; but WITHOUT using the wood ashes. There's also the cold leaching method, but that takes a few days.

Either way, it's a LOT of work, with little usable product. Though, if the boiling removed the oils along with the tannins, you might be able to use the acorn flour as an adjunct in a brew. You might get more flavor out of it if you toasted it in the oven, not sure though. You should use White acorns though, red are way too tannic.
Regards, GF.

I was always curious about this. As a kid I read "My Side of the Mountain" many times. It's a story of a boy who left home and lived on some family property in the Catskills of NY (IIRC) and one thing he did was make acorn flour. We have many acorns in our area and I've tasted them more than a few times, but never imagined they would actually make a decent tasting flour.

So maybe the part I missed in the book was how he got the tannins out before eating it. I *think* he soaked the ground up acorns in something and then saved the sedimentation and dried it to make a flour of sorts, but I may be confusing with some other process for something else. It's been a while since I read that book. (The movie was not nearly as good.)

 

[Temptd2]

Crab and Dried Scallop Soup (should've added a bit more corn starch to thicken it up)

+

Gaji-namul (Korean eggplant side dish)

Would you part with that eggplant recipe? I LOVE Korean or Japanese-style eggplant.

I love your fishie dishes!

 

[Hoppy2bmerry]

Crab and Dried Scallop Soup (should've added a bit more corn starch to thicken it up)

+

Gaji-namul (Korean eggplant side dish)

Good looking food, and I want your fish platter!

 

[cpa4ny]

Would you part with that eggplant recipe? I LOVE Korean or Japanese-style eggplant.

I love your fishie dishes!

I absolutely love eggplant as well

Here's the recipe that I used: https://www.maangchi.com/recipe/gaji-namul

 

[cpa4ny]

Interesting amalgamation of roasted sweet potatoes, fresh figs and scallion/chilli pan-fried mix.

Seasoned with balsamic reduction.

Sounded pretty outlandish when I first read the recipe, but came out really good:

http://www.epicurious.com/recipes/food/views/roasted-sweet-potatoes-fresh-figs-51115420

 

[Staestc]

Yes, I cure it whole. I leave it totally submerged in the brine/cure for just over three weeks. The cure does penetrate all the way through, but I know some people that also inject the cure, just in case. Sorry about not having any final pics, but my family crushed that thing!

Both times I have done Pastrami my family devoured it with no leftovers! It's really that good when you make it yourself!!

 

[ericbw]

I was always curious about this. As a kid I read "My Side of the Mountain" many times. It's a story of a boy who left home and lived on some family property in the Catskills of NY (IIRC) and one thing he did was make acorn flour. We have many acorns in our area and I've tasted them more than a few times, but never imagined they would actually make a decent tasting flour.



So maybe the part I missed in the book was how he got the tannins out before eating it. I *think* he soaked the ground up acorns in something and then saved the sedimentation and dried it to make a flour of sorts, but I may be confusing with some other process for something else. It's been a while since I read that book. (The movie was not nearly as good.)

We read that book a million times!

 

[slym2none]

I have Japanese Oaks where I live, they are great for acorn-flinging. Never thought to use them for anything else.

I really want to make bonsai trees out of them, but it seems like so much effort for, literally, so small a reward. But, if I could sell them...

 

[Temptd2]

I absolutely love eggplant as well

Here's the recipe that I used: https://www.maangchi.com/recipe/gaji-namul

Thank you so much! That looks really great. Gotta go find me some of those cute little eggplants - the produce market I like is run by a Korean family and they usually have them.

 

[Temptd2]

Interesting amalgamation of roasted sweet potatoes, fresh figs and scallion/chilli pan-fried mix.

Seasoned with balsamic reduction.

Sounded pretty outlandish when I first read the recipe, but came out really good:

Seriously, I can taste that combination in my mind - sounds amazing!