What did I cook this weekend.....

[Hanglow]

Made some butter for the first time ever. Recommended if you have a stand mixer, it's quite easy to do if a bit messy but makes for decent butter

Also baked a rye sourdough

 

[applescrap]

Made bolognese. Been a while, and not to difficult to make. On homemade pasta. Also subbed ground pork for beef as thats all i had. Also had a little to much pancetta. Only this pic from my wifes cell phone.

 

[RevKev]

Trying to healthy the month prior to ASMS... I guess 3p days starts tomorrow

 

[Hoppy2bmerry]

Stopped at the butcher on the way home. It is finally nice enough to fire up the grill.

 

[flars]

The results of the prepped ribs in post #13402. Those very small vacuum sealer bags that were saved make great snack packs for the smoked trimmings.

 

[Staestc]

Shred your taters. Put them in a paper towel and squeeze all the liquid out in the sink. Put them on another paper towel on a plate and spread them out so they're kinda flat. Nuke them in the microwave for 2 minutes on high. Throw a 1/2 tbsp. of butter in a cast iron or non-stick skillet on medium high heat. When you see a browning around the edges, put the plate you used gor the microwave on top in the skillet and flip the whole pan over then slide the uncooked side into the skillet. Wait for the other side to brown and they're done. Best hash browns I've ever had. Wish I could take credit for the method but that honor belongs to Alton Brown of Serious Eats. Hope this helps.

I will definitely try the microwave step next time I do hash browns. But I can't find anywhere that Alton actually does the microwave step. Regardless, thanks for posting this. I'm pretty sure it's a winner!

 

[schematix]

The results of the prepped ribs in post #13402. Those very small vacuum sealer bags that were saved make great snack packs for the smoked trimmings.

View attachment 568506

I do the same thing. I always get the bulk packs from Costco (3 slabs). Wife and I don't take down more than half a slab in a sitting, so i split into half slab portions and vac seal.

Ribs freeze great. I have found the secret to reheating them is sous vide. They get perfectly warmed through and not overcooked with cold spots like if reheated in the microwave. You can also go straight from freezer to water without first thawing, which seems to reduce the amount of liquid lost when thawed. Before i got the Anova i did it poor man style in a stock pot on the stove and just monitored the water bath temp. 135-140F seems to be a good temp.

 

[flars]

I do the same thing. I always get the bulk packs from Costco (3 slabs). Wife and I don't take down more than half a slab in a sitting, so i split into half slab portions and vac seal.

Ribs freeze great. I have found the secret to reheating them is sous vide. They get perfectly warmed through and not overcooked with cold spots like if reheated in the microwave. You can also go straight from freezer to water without first thawing, which seems to reduce the amount of liquid lost when thawed. Before i got the Anova i did it poor man style in a stock pot on the stove and just monitored the water bath temp. 135-140F seems to be a good temp.

I don't have a sous vide unit so I use the microwave. Ribs have been thawed in cold water. Make a 1/4 inch slit in the middle of the bag. The thin end of the ribs gets one minute. The thick end may get up to two minutes. After micro waving cover with a towel on the counter top for 3 to 5 minutes. This rest period eliminated the cold spots without having to over heat the ribs in the microwave. Over heating would force the juices out. I like the ribs just warm and juicy.

Maybe some day a sous vide unit.

 

[flars]

Last night feeling lazy after a couple of beers. Hot ham and cheese sandwiches with raw fried potatoes, green beans, and garlic mustard dill black pepper pickles.

 

[JB_Brewing2]

I will definitely try the microwave step next time I do hash browns. But I can't find anywhere that Alton actually does the microwave step. Regardless, thanks for posting this. I'm pretty sure it's a winner!

Here's the link to the hash brown recipe which includes the microwave part:

https://www.seriouseats.com/recipes/2014/06/shredded-hash-browns-recipe.html

...and the actual recipe:

Ingredients

• 1 pound (450g) russet potatoes, peeled (I use Yukon gold)
  
• 3 tablespoons (45ml) canola oil (I use 1/2 tbsp of butter)
  
• Kosher salt and freshly ground black pepper

Directions

1. Shred potatoes on the largest holes of a box grater. (I use a food processor's shredding wheel)
   
   
2. Wrap potatoes in a kitchen towel or several layers of cheesecloth and twist to squeeze out as much liquid as possible. (I use a paper towel)
   
   
3. Transfer potatoes to a plate lined with 2 layers of paper towels. Cook in a microwave on high for 2 minutes.
   
   
4. Heat oil in a large nonstick skillet over medium-high heat. When oil shimmers, add shredded potato. Season with a large pinch of salt and pepper. Using a spatula, press potato into an even layer. Cook until golden brown on the bottom, about 2 minutes. Flip potatoes with spatula and brown on the other side, about 2 minutes longer. Remove and drain on a paper towel–lined plate. Serve immediately.
   

 

[user 211287]

I nuke mine first too. Helps get rid of some of the moisture.

 

[user 211287]

Holy cow that looks good.

Its crazy expensive at local Korean restaurants. Around $15-18 for a serving a little larger than whats on my plate. Its super simple to make and kimchi is a free side dish at most of the places so its just nuts what they charge for it.

Normally it is served with boiled firm tofu slices which cost about $1.50 at the market. I may have had $10 max in enough to make 3 servings and that includes some well aged kimchi.

 

[RevKev]

Swordfish kabobs! No grill, only cast iron

 

[schematix]

I don't have a sous vide unit so I use the microwave.

You can pretty easily emulate sous vide in this application because it doesn't require that much precision. Fill the largest stock pot you have with hot tap water (already around 140F, give or take a few), submerge the vac pack of ribs, occasionally monitor water temp and apply heat as needed.

 

[Staestc]

Here's the link to the hash brown recipe which includes the microwave part:

https://www.seriouseats.com/recipes/2014/06/shredded-hash-browns-recipe.html

...and the actual recipe:

Ingredients

• 1 pound (450g) russet potatoes, peeled (I use Yukon gold)
  
• 3 tablespoons (45ml) canola oil (I use 1/2 tbsp of butter)
  
• Kosher salt and freshly ground black pepper

Directions

1. Shred potatoes on the largest holes of a box grater. (I use a food processor's shredding wheel)
   
   
2. Wrap potatoes in a kitchen towel or several layers of cheesecloth and twist to squeeze out as much liquid as possible. (I use a paper towel)
   
   
3. Transfer potatoes to a plate lined with 2 layers of paper towels. Cook in a microwave on high for 2 minutes.
   
   
4. Heat oil in a large nonstick skillet over medium-high heat. When oil shimmers, add shredded potato. Season with a large pinch of salt and pepper. Using a spatula, press potato into an even layer. Cook until golden brown on the bottom, about 2 minutes. Flip potatoes with spatula and brown on the other side, about 2 minutes longer. Remove and drain on a paper towel–lined plate. Serve immediately.

Cool! Thanks very much.

 

[Staestc]

Crawfish and shrimp boil tonight.

 

[Staestc]

 

[applescrap]

Whoa! Thats cool staestc.

I saw three bananas sitting there and made some bannana muffins. Went with full cup of sugar to 1 egg and 1/3 cup butter. Saw cocoa powder and figured why not. Subbed 1/2 cup cocoa for .5 cup flour.

 

[BamaProud]

This farking thread is amazing.

 

[schematix]

Cinco de mayo and kids birthday with his best friend and her parents.

Chicken and cheese enchiladas with homemade refried beans. Lots and lots of guac was consumed.

Oh and we drank a bottle of patron over the course of the evening. The wife and I squeezed about 25 limes yesterday afternoon. Homemade margaritas are a huge sticky mess but omg are they worth it.

 

[applescrap]

Lazy dad, lucky kids. Great dinner, minimal effort. Microwaved oak and apple smoked brisket, air fryed finger potatoes and purple potatoes, and microwave peas with evoo and salt. I think i have shared plenty of pics before but i continue to use af almost daily. Heres a pic of what these tbings really look like in 20 minutes. Cherry garcia and cake for dessert, im stuffed.

 

[paulthenurse]

Oh and we drank a bottle of patron over the course of the evening. The wife and I squeezed about 25 limes yesterday afternoon. Homemade margaritas are a huge sticky mess but omg are they worth it.

You had me at Patron.

 

[Cheesy_Goodness]

Pan seared and oven roasted pork tenderloin with a blueberry wine pan sauce server over creamy Parmesan grits with a side of kale. Over cooked the pork but was still plenty tasty.

 

[Hoppy2bmerry]

Just some savory sourdough crackers. Experimenting with different sizes. I like the raggedy flat bread strips the most. Not nearly as good as craw dads and all the other great looking dishes.

 

[Temptd2]

We had tostadas for Cinco de Mayo, had a chunk of leftover prime rib which I diced up and tossed with cumin, chili powder, and about 1/3 cup homebrewed beer. Gonna have a repeat tonight.

I also have about a 2 pound piece of brisket flat which I pounded with the jaccard tenderizer, then sprinkled with smoke powder, freshly-ground pepper, garlic salt, and rubbed in a little liquid smoke. Put that in the vacuum marinator overnight, then vacuum-sealed in a bag and refrigerated it overnight. Now it's in the sous vide at 170* and when it's been there at least 8 hours, I'll flop it onto a screaming hot gas grill to sear it off. I will TRY to remember some pictures later!

 

[passedpawn]

I do the same thing. I always get the bulk packs from Costco (3 slabs). Wife and I don't take down more than half a slab in a sitting, so i split into half slab portions and vac seal.

Ribs freeze great. I have found the secret to reheating them is sous vide. They get perfectly warmed through and not overcooked with cold spots like if reheated in the microwave. You can also go straight from freezer to water without first thawing, which seems to reduce the amount of liquid lost when thawed. Before i got the Anova i did it poor man style in a stock pot on the stove and just monitored the water bath temp. 135-140F seems to be a good temp.

I do ribs in the sous vide, THEN put on grill. BBQ sacrilege I'm sure, but very very good. 150F for 12 hours, then grill for about 20 minutes to bake on the sauce (if you use it, otherwise just to get the color right).

 

[schematix]

I do ribs in the sous vide, THEN put on grill. BBQ sacrilege I'm sure, but very very good. 150F for 12 hours, then grill for about 20 minutes to bake on the sauce (if you use it, otherwise just to get the color right).

What does the texture come out like for that ? Do you rub them down first ?

 

[passedpawn]

What does the texture come out like for that ? Do you rub them down first ?

I don't rub them down first, but you could. I think I did once and it wasn't better or worse than just applying a rub or sauce before grilling. Out of the bag, they really need some high-temp heat for searing the outside. I get the coals to 350-400 on once side of the grill and cook them on the other side. This works great and gives the outside the skin you're hoping for, yet the inside is perfect.

I've made a lot (!) of ribs over years. I have done them all sorts of ways (I have both a charcoal grill and a smoker). Even after foiling, they still seem too dry and stringy. Making them this way, they are so meaty and tender. Much of the fat is rendered and lost once you open the bag, but they still are very juicy.

 

[passedpawn]

Shakshouka. If you want an awesome egg dish (morning or night), this is really good. Stovetop sauce (tomatoes, cumin, chili peppers) simmers for a while, becomes irresistably tastey, then eggs are poached in there. Finish in the oven. The recipe below also describes the zhug, which is a great parsley/cilantro paste that goes on top (not shown in my pic) and adds a perfect cooling herbal flavor. People who make tabbouleh will appreciate that. I put 3 red chili peppers in mine (in place of the 5 anaheim peppers) and it came out fairly spicey, so if you make this and don't like the spice, cut that in half at least.

https://www.chowhound.com/recipes/shakshuka-31756

 

[applescrap]

Wow, that looks unbelievable.