• Please visit and share your knowledge at our sister communities:
  • If you have not, please join our official Homebrewing Facebook Group!

    Homebrewing Facebook Group

What did I cook this weekend.....

Homebrew Talk

Help Support Homebrew Talk:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Well, it's not still mooing, but at least it's still bleeding a bit! :ban:

I'd eat it. I prefer it almost blue-rare but that one is not past edible.

Yeah me too, it wasn't exactly a level cut where the center had about a good 1/3" on the skirts. But hey was decent for a little treat don't know if I'd pass on ribeye or strip for sirloin again
 
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

View attachment 1491364480090.jpg
 
Thanks! Anxious to give it a try. We will see how easy it is to find taramind pulp in this neck of the woods.

You may be able to find tamarind concentrate in jars with works too. I have a couple of Indian groceries not too far from here. And there's always Amazon :)

https://www.amazon.com/Ziyad-Seedless-Tamarind-Packaged-Dishes/dp/B002EDTWC8/ref=pd_sim_325_1?_encoding=UTF8&pd_rd_i=B002EDTWC8&pd_rd_r=T5DM6YCN4MSBRK5R7434&pd_rd_w=NDRaJ&pd_rd_wg=UDkZ1&psc=1&refRID=T5DM6YCN4MSBRK5R7434
 
Last edited by a moderator:
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? :confused:


(sorry, I had to haha) Looks awesome!
 
Made a few pasties last night after having a really good one in Detroit (I know, but it was a really good upper crust pasty (see what I did there?)).

I made 2 German Pasties with sauerkraut and Polish sausage and spicy mustard, 2 Ham and cheese omellette pasties, and a honey BBQ pulled pork pasty. Just using up some leftovers.

Didn't get a picture of them after they baked, but they look the same but more browned.

IMG_20170406_193640463_HDR[1].jpg
 
Found a good deal on some very thin sirloin steaks. Seasoning now and attempting to make a meal out of them with some baked potatoes.

Edit: Since it was so thin it ended up a tad tough. But for under $3 for the whole meal it was fantastic I'd say.
 
Found a good deal on some very thin sirloin steaks. Seasoning now and attempting to make a meal out of them with some baked potatoes.

Edit: Since it was so thin it ended up a tad tough. But for under $3 for the whole meal it was fantastic I'd say.


Really thin, supper hot and supper quick, like fajita meat.
 
What do you use to extrude your pasta?

I just got the attachment for the Kitchenaid. I like it, real easy to use, but I did not use the pasta recipe that comes with it. I've been researching extruded pasta dough and went with a simple semolina and water recipe. It worked out really well!
 
Back
Top