To keep the trend.... Sirloin, 8hrs @130.5f finished on a cast iron griddle on the grill... roasted taters the seriouseat way, brussel sprouts with caramelized onions in a cream and parmesan sauce, green pepper sauce with Brandy... frikkin awesome for a cheap cut...
That looks very tasty! I'm wondering where you got that nifty, restaurant style board/plate thing? A few of those would definitely make for a nice & unique presentation.
Regards, GF.
Meat and cheese tray...
View attachment 394850
Seed crackers, garlic crostinis, pear, olives, peppers, cheeses (asiago, romano, some soft stinky french cheese, and some hard raw stinky american cheese), speck and smoked salmon.
Awesome!! Wine or beer with?
I got a set of four. They even engrave them!
http://www.texasirons.com/prod_personalizedacaciasteakplatessetof4steakhousebbq.cfm
Love vindaloo!! Recipe?!?!
Thanks! Anxious to give it a try. We will see how easy it is to find taramind pulp in this neck of the woods.I googled it, and found my word version of the recipe as a PDF on, you guessed it, Homebrewtalk!! lol Regardless, I can't find the post here, so here you go again.
If you have any issues with the PDF or just want the Word version, PM me an address and I will send it to you.
The tamarind is what makes this dish and I used a pretty large chunk of the pressed tamarind pulp in the 3 cups of water that is called for. And I boil the water before I pour it in the bowl and let it sit.
Oh, and it is not always necessary to let the meat marinade overnight. I only let it sit for about 3 hours the other day and it was still fantastic.
I suspect you could use lamb instead of the beef easily, but SWMBO is not a lamb fan (I am!).
Over cooked the **** out of this ****er
Well, it's not still mooing, but at least it's still bleeding a bit!
I'd eat it. I prefer it almost blue-rare but that one is not past edible.
Thanks! Anxious to give it a try. We will see how easy it is to find taramind pulp in this neck of the woods.
Also posted in the pizza thread, but I figured you food nerds would love this. Black garlic is unreal. Pizza with homemade marinara, grilled chicken, mozz, basil, sun-dried tomatoes and a black garlic butter that I whipped up. Also sprinkled some black garlic chunks on the crust. Love it! Sweet and pungent! So tasty
Is it fermented?
(sorry, I had to haha) Looks awesome!
Can't take credit for this. This belongs in the 'what did you eat this weekend?' thread.
My uncle's mofongo with shrimp in coconut milk.
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