What did I cook this weekend.....

[catdaddy66]

This...

https://noblepig.com/2013/03/dill-pickle-soup/

 

[LakesideBrewing]

Braised pork shank and potato ravioli.

 

[S-Met]

No pics just have to take my word.
Pho this weekend. Trial run for instapot pho out of state fo x-mas eve dinner. 5-6 hrs instead of 2 days to render bones and meat. 8 quarts of extra firm beef jello, dilute by 1/2 and soup is on. Tendon, oxtail, tripe, beef ball, chuck, flank and sirloin.

 

[applescrap]

We made some pretzels dipped in chocolate. Used the "dark" ghiradelli melting chocolate. Wow, that chocolate is really good. Has anyone heard of this cabot cheese. I got a 3lb block of it from my wonderful inlaws. This family friend sends them a block every year and I have been eyeing them. Cant wait to dig in dont know how to care for it. Figure vacuum sealed in fridge.

 

[schematix]

We made some pretzels dipped in chocolate. Used the "dark" ghiradelli melting chocolate. Wow, that chocolate is really good.View attachment 602819View attachment 602820

60% dark or 70% dark ghiradelli? I just bought a lb of the 70% the other day for making peppermint bark this week. I used the 60% last year and it was too sweet for me.

The cheese sounds good too. I've had some of their other cheeses but i haven't been blown away.

 

[TheDudeLebowski]

Nah. For cheese? There's actually cheese parchment paper. It needs oxygen. Some people actually create a simple cheese Tupperware humidor to keep the humidity right. I think Alton Brown did a good example on Good Eats but wrapping it in plastic isn't good. You can freeze tho the hard cheese. There's good cheap parchment paper out there in your grocery store that you didn't even knew existed.

 

[user 211287]

Cabots private stock comes waxed. Its not like you will be saving a bandaged cheddar.

What ive looked all over for is the Artisan Reserve and no one but Dakin Farms has it. By the time i pay shipping i could buy the cloth bound locally. Its not that expensive its just a real PITA to find it.
https://www.cabotcheese.coop/artisan-reserve-cheddar-cheese

If you REALLY want a treat...look for this one....Kilchurn Estates Krystal Pure cave aged...but its gunna cost ya.

For about half the price this is about 3/4 a good...Seaside Rugged Cheddar. Its more or less Ford Farms Coastal cheddar but its a exclusive item at Whole Foods....really killer imported English cheddar when you consider its only around $10/lb

 

[applescrap]

Awesome cheese tips, will need to keep those cheeses in mind. I have no idea how much this stuff costs. Its in the very good range on first taste. Not mind blowing though. Cheese parchment paper, ok will look for it.

The chocolate just said dark, swmbo said it was like 5 or 6 for a little bag. It tastes almost like lindt. It also dried beautifully, which is a plus because I have no idea how to temper chocolate. Also spread less on the paper than parchment. Was solid in idk, 15 minutes.

 

[applescrap]

Its these I would definitely use them again, the good quick drying, pro looking results and flavor were good enough. Btw, ghiradelli lists them at 6 a bag so better deals at amazon. I couldnt find percentage.

 

[bleme]

Thin crust pepperoni. I also made the sauce because my finicky wife won't eat sauce with onions or garlic (yea, I know). Got the grill a little too hot scorched the top a bit. That was after about 2 minutes in there

View attachment 602307

My family "doesn't like" all kinds of things. The secret is don't let them watch you cook...

 

[user 211287]

Awesome cheese tips, will need to keep those cheeses in mind. I have no idea how much this stuff costs. Its in the very good range on first taste. Not mind blowing though. Cheese parchment paper, ok will look for it.

While its mostly not top shelf, the Specialty line and Legacy line of Cabots are pretty good. I love the Alpine White though for baking casserole type stuff. They have a newer Founders series too i have not tried. Top shelf cheddar is usually over $20/lb but like i said you can get close with the Coastal aka Seaside and i thought the KerryGold Reserve was amazing for the price. I like sharp mature cheddar though and i snack on it mostly with cider.

 

[Temptd2]

Travis, I've taken a block of cheese, cut off half for eating purposes immediately, and vacuum-sealed the rest - it literally was just as good a YEAR later as it was when I sealed and refrigerated it.

I've done it with Tillamook extra-sharp reserve white, Cabot's reserve white, and some smoked gouda. They all stayed perfectly fine.

 

[TwistedGray]

Short rib, purple mash, and spicy asparagus

 

[applescrap]

Got down and dirty with the all clad. Seasoned the pan with olive oil again at to high of heat the other day. A real arm buster. Not using the ss scrubber yet, I used a ton of the allclad cleaner. Figured out to wipe and then use fresh part of towel. Over and over. Ugh. Then made stir fry. Still very pleased with its ridiculous even cooking.

 

[passedpawn]

Got down and dirty with the all clad. Seasoned the pan with olive oil again at to high of heat the other day. A real arm buster. Not using the ss scrubber yet, I used a ton of the allclad cleaner. Figured out to wipe and then use fresh part of towel. Over and over. Ugh. Then made stir fry. Still very pleased with its ridiculous even cooking.

It's SS. No seasoning.

 

[S-Met]

Peop

It's SS. No seasoning.

People keep saying this, but I've toyed with the idea of seasoning a stainless pan like a cast iron. I haven't acted, but do think about it occasionally.

 

[Staestc]

Travis, I've taken a block of cheese, cut off half for eating purposes immediately, and vacuum-sealed the rest - it literally was just as good a YEAR later as it was when I sealed and refrigerated it.

I've done it with Tillamook extra-sharp reserve white, Cabot's reserve white, and some smoked gouda. They all stayed perfectly fine.

Cool. But I did not ask about cheese storage You might have been replying to TheDude, who was talking about cheese storage paper. I too buy the big blocks at Costco, cut them in half, and shrink wrap one half, with no issues at all. A lot of cheese makers shrink wrap hard cheeses when they are maturing them instead of waxing. It works well with hard cheeses for keeping unwanted mold at bay.

 

[Temptd2]

Cool. But I did not ask about cheese storage You might have been replying to TheDude, who was talking about cheese storage paper. I too buy the big blocks at Costco, cut them in half, and shrink wrap one half, with no issues at all. A lot of cheese makers shrink wrap hard cheeses when they are maturing them instead of waxing. It works well with hard cheeses for keeping unwanted mold at bay.

Oooops, sorry, that was actually @applescrap!

 

[passedpawn]

I've wrapped certain cheeses in cheesepaper. Fuzzy and soft cheeses like camembert would be destroyed by vac bagging. The following were oyster-mushroom-infused camemberts I made. You can see in the second picture their delicate structure. This paper, and similar cheese bags, available on Amazon (here). They are pricey, but look good if you're giving cheeses away.

 

[TwistedGray]

Anyone have a recipe for a crusted brie? Specifically an oatmeal crusted brie. We had one locally and would like to make it ourselves.

 

[OleBrewing]

If the grocery store keeps selling whole beef tenderloin at 7.29 a pound I don't think I will buy any other cut. And on the plus side its a smaller cut so I don't have to try and chew down a 16oz steak.

 

[treacheroustexan]

Has anyone here received anything from Omaha Steaks? Just wondering how you liked it! I got the following from them as a gift from my work for Christmas:

• 2 (5 oz.) Filet Mignons

• 2 (5 oz.) Top Sirloins

• 2 (4 oz.) Boneless Pork Chops

• 4 (4 oz.) Omaha Steaks Burgers

• 4 (3 oz.) Gourmet Jumbo Franks

• 4 Boneless Chicken Breasts (1 lb pkg.)

• 4 (3 oz.) Kielbasa Sausages

• 2.9 oz. jar Signature Steak Rub

 

[TwistedGray]

Chesnuts, way over done though

 

[Staestc]

I've wrapped certain cheeses in cheesepaper. Fuzzy and soft cheeses like camembert would be destroyed by vac bagging. The following were oyster-mushroom-infused camemberts I made. You can see in the second picture their delicate structure. This paper, and similar cheese bags, available on Amazon (here). They are pricey, but look good if you're giving cheeses away.

Gorgeous Cam Andrew!!

 

[Hoppy2bmerry]

Has anyone here received anything from Omaha Steaks? Just wondering how you liked it! I got the following from them as a gift from my work for Christmas:

• 2 (5 oz.) Filet Mignons

• 2 (5 oz.) Top Sirloins

• 2 (4 oz.) Boneless Pork Chops

• 4 (4 oz.) Omaha Steaks Burgers

• 4 (3 oz.) Gourmet Jumbo Franks

• 4 Boneless Chicken Breasts (1 lb pkg.)

• 4 (3 oz.) Kielbasa Sausages

• 2.9 oz. jar Signature Steak Rub

They are okay overall, but I know some Nebraskans that wouldn't give them a high rating. It's a nice gift, and you'd do better shopping for beef locally I think.

 

[applescrap]

God bless the cheesemakers! I agree passedpawns cheeses look amazing.

 

[catdaddy66]

God bless the cheesemakers! I agree passedpawns cheeses look amazing.

In Monty Python's movie "The Life of Brian" someone says "blessed are the cheesemakers"... Lol!

 

[BongoYodeler]

In Monty Python's movie "The Life of Brian" someone says "blessed are the cheesemakers"... Lol!

....and "the Greek shall inherit the earth."

 

[passedpawn]

haha, yessir, where would we be without cheese and beer. Those cams are just as good as they look BTW. I make 3 at a time, maybe this weekend

 

[user 211287]

Chicken thighs and dried yellow potato curry with my best Akita Otome short grain rice

A little extra peppa powda at serving time