What did I cook this weekend.....

[davidabcd]

I've been wanting a good carbon steel skillet. I appreciate the testimonial for the Matfer Bourgeat. And the sandwich looks delicious too. One of my favorite twists on grilled cheese: Havarti, with a sliced tomato and Dijon mustard.

I don't think you can go wrong with the Matfer Bourgeat though I kind of doubt it's way better than others. I've had it for six months and nothing but praise for it.
Thank you for compliment. My wife is a fair critic and said the grilled cheese this evening could be sold in a restaurant. We actually adore Havarti--especially my wife--and it is a staple in our house. How nice that you mentioned it? I usually have a ridiculous number of cheeses, up to eight in the fridge. Who does that?
We have a place called "Eastern Market" where they have a shop that imports incredible cheese from everywhere. It is a gem.
Your sandwich idea sounds delicious.

 

[S-Met]

Grilled flank steak on spring greens with truffled gnocchi, pancetta, chevre.
Deconstructed view, haven't dressed the salad or added the meat.
And a 2015 Clif Lede Claret (not pictured)

 

[eric19312]

Toasting the inside of a grilled cheese makes all of the difference...

https://www.seriouseats.com/2013/04/how-to-make-the-best-grilled-cheese-sandwich-slideshow.html

Recipe makes me want to eat carbs again thanks for sharing [emoji35]

 

[davidabcd]

If one does not over fill the pot, there is no boil over mess (see my mess) the syrupy goodness bubbles up to self baste the top.

Nice looking dish. Very hearty.

 

[davidabcd]

Omelette. Cheese. Sour cream.

 

[jready]

Didn't cook but sous vide my favorite eggnog recipe by far. Got the base of this recipe from The Confectionalism site which has closed. Doubled the batch.

I add a little more nutmeg and about an extra half cup of bourbon There's two bottles of Bulleit in the pic. Believe me with the Amerretto it is smooth.

Got great eggs from my favorite farmer and this year tried raw milk and heavy cream from a new dairy farmer. Visited the Pensey spice shop for the first time which was incredible and the prices great.

Every year I say I'm going to make this in the spring when the milk is incredible with fresh clover and fridge it til Xmas. I've had it after 6 months in the fridge and it just keeps getting better.

The Ultimate Sous Vide Eggnog

confectionalism.com

Dennis Walsh[https://cdn]

[https://cdn]

[https://cdn]

Ingredients

4 Large egg yolks, fresh

8 Large eggs, fresh

4 cups whole milk

2 cups heavy cream

1 vanilla bean or 1 Tablespoon Pure vanilla extract

1½ cups confectioners (powdered) sugar

pinch of salt

3 cinnamon sticks

6 whole cloves

½ teaspoon freshly grated nutmeg, plus additional for garnish

alcoholic variation - 2 cups bourbon whiskey* and ¼ cup Amaretto

whip cream for garnish

View attachment 652974

I’ve been looking for an excuse to buy a Sous Vide and this just put me over the top! Thank you for sharing this.

 

[TheDudeLebowski]

I’ve been looking for an excuse to buy a Sous Vide and this just put me over the top! Thank you for sharing this.

No problem. Black Friday is the perfect time to find them on sale. I've probably had mine for about 4 years. I still them on sale for 50% off and get tempted to see if there's better features out there.

 

[passedpawn]

We eat a fair amount of spaghetti squash around here, but this is the first time I tried this "orange" variety. I'd say it's the same taste as yellow, but it has this startling orange color.

If you're hammering the seasonal squashes, look for it.

 

[TheDudeLebowski]

I'm liking the squash post.

 

[S-Met]

I’ve been looking for an excuse to buy a Sous Vide and this just put me over the top! Thank you for sharing this.

@inkbird inkbird offers a sous vide. I have an anova and an inkbird SV. Not sure if any upcoming sv sales but our friendly inkbird rep might... (shameless plug)

 

[TwistedGray]

I’ve been looking for an excuse to buy a Sous Vide and this just put me over the top! Thank you for sharing this.

I couldn't be happier with my Joule from Chef Steps (wife got it for for Xmas a bit ago).

 

[Hoppy2bmerry]

Cooked up some mussels in beer with garlic, a little diced kielbasa and onions over spaghetti. No picture, it was good.

 

[TwistedGray]

Slow cooked short ribs, mashed potatoes from the garden, a bun, and a nopalito, tomatoe, onion medley.

 

[Robert65]

Cooked up some mussels in beer with garlic, a little diced kielbasa and onions over spaghetti. No picture, it was good.

What was the beer? Choosing the beer to cook with is much trickier than what to pair with.

 

[davidabcd]

I put some sharp cheddar on top of this Italian bread. Worked out okay-well. I make an 8" square and fold two edges in--the usual. While it's an 8" square, I think that would be an opportune point to add a slightly hefty amount of sharp cheddar. I know it's not a new idea but I'm new to bread.

 

[applescrap]

My mafter bourgeat spatula is awesome. It was Americas test kitchen plastic spatula winner. Not related to skillet, but I can imagine skillet is nice. I hear you on the non stick, they dont last forever, despite what my buddy thinks. Will that scratch stove like cast iron?

I don't think you can go wrong with the Matfer Bourgeat though I kind of doubt it's way better than others. I've had it for six months and nothing but praise for it.
Thank you for compliment. My wife is a fair critic and said the grilled cheese this evening could be sold in a restaurant. We actually adore Havarti--especially my wife--and it is a staple in our house. How nice that you mentioned it? I usually have a ridiculous number of cheeses, up to eight in the fridge. Who does that?
We have a place called "Eastern Market" where they have a shop that imports incredible cheese from everywhere. It is a gem.
Your sandwich idea sounds delicious.

 

[davidabcd]

My mafter bourgeat spatula is awesome. It was Americas test kitchen plastic spatula winner. Not related to skillet, but I can imagine skillet is nice. I hear you on the non stick, they dont last forever, despite what my buddy thinks. Will that scratch stove like cast iron?

Induction kind of surface or ceramic grates over the burners? I wouldn't know about the first kind but I'm sure it has been scratching the ceramic finish slightly on my grates like my cast iron does. A small price to pay, I suppose. Next stove will have the cast iron-like grates that don't look dirty even when they are. I'm looking forward to just scraping them and using the steel scrubby and probably seasoning them too.

Speaking of spatulas, I only use plastic and rubber on the steel pan. I just couldn't bear putting metal to the coveted, seasoned surface and now I find out that Matfer Bourgeat has intended that.

Non-stick has bothered for a long time but I always kept it on medium or lower so as to not unleash chemicals. It was just a nagging thought. I use skillets probably every day so they get to be non-stick after a while.

 

[davidabcd]

Onions, now that's a game changer. I love them. I'd probably saute them separately though.

Yeah, grilled onions send the sandwich to a new level. Alas, my wife prefers raw onions; however, with quesadillas, she'll have them sauteed on occasion.
Bennigan's had this bacon, jack, mushroom and onion quesadilla which was awesome with sour cream but 180° not Mexican. The combo of grilled mushroom and onion with Monterey Jack and bacon pieces was fabulous.

 

[TheDudeLebowski]

It's a sad day. After 19 years I finally put my Weber grill out to pasture. It was a tank. Used it religiously often sparking when there was 2' of snow on it's top and never babying it. Cooked so many good meals and seen so many good times.

Kind of felt like I was cheating on it as they were lifting the replacement off and it was waiting to be taken to the Big Recycling Center in the sky. I'll miss you BIg Green!

The replacement first use in the driveway as I'm demo'ing the back deck on Monday. Tonight, fittingly there's an empty space on my back deck.

 

[schematix]

Moo

 

[davidabcd]

Moo

Selfishly, I'm making prime rib instead of turkey for Thanksgiving so I can look at some red meat during dinner. It's extra bad because I just got a 15 gallon pot and I have a Hellfire burner and so I have no excuses. Luckily, the father in law doesn't prefer turkey.

 

[schematix]

Selfishly, I'm making prime rib instead of turkey for Thanksgiving so I can look at some red meat during dinner. It's extra bad because I just got a 15 gallon pot and I have a Hellfire burner and so I have no excuses. Luckily, the father in law doesn't prefer turkey.

Good plan. Turkey sucks. We bought a 6lb fresh breast today. At best it’s going to only be edible.

 

[StonesBally]

So far 100 gallons of gravy, 100 pounds of vegetarian stuffing, 100 pounds of sausage and chestnut stuffing, 16 gallons of cranberry sauce, 250 pounds of turkey breast... Tomorrow will be giant batches of Brussels sprouts, green beans, sweet potatoes, macaroni and cheese. Working large batch catering over the past three years is making me start to hate what used to be my favorite holiday.

 

[applescrap]

I feel bad for getting a chuckle out of this. Sorry for your loss, but dang looks like you made out well in replacing it. Beautiful. Did you have the old weber silver genesis? (i think that is what they were called). I have one I got on craiglist, its amazing. My evil plan is rebuilding it when the time comes(cause I wont splash out on a new one).

Following the egg nog recipe i thought of my buddy. His wife retired and is selling pampered chef. He wont stop talking about his blender. It heats up to make bechamel and hollandaise. But I thought of the egg nog reading how you made it. Kind of spendy, but I love egg nog and bechamel. I might have to look into it.

It's a sad day. After 19 years I finally put my Weber grill out to pasture. It was a tank. Used it religiously often sparking when there was 2' of snow on it's top and never babying it. Cooked so many good meals and seen so many good times.

Kind of felt like I was cheating on it as they were lifting the replacement off and it was waiting to be taken to the Big Recycling Center in the sky. I'll miss you BIg Green!

The replacement first use in the driveway as I'm demo'ing the back deck on Monday. Tonight, fittingly there's an empty space on my back deck.

View attachment 653813View attachment 653814

 

[TwistedGray]

Following the egg nog recipe i thought of my buddy. His wife retired and is selling pampered chef. He wont stop talking about his blender. It heats up to make bechamel and hollandaise. But I thought of the egg nog reading how you made it. Kind of spendy, but I love egg nog and bechamel. I might have to look into it.

Supposedly the Vitamix blenders can make soups; I haven't tried.

 

[davidabcd]

Turkey sucks.

That was quite funny to me for some reason and made me laugh.
Been watching PBS's cooking folks give their best efforts at trying to save the reputation of the turkey as a legitimate main dish. Joking a little there.
Best one so far was the smoker guy who did a brine of 7% salt water, maple syrup and, I believe, whiskey for 24 hours. He injected the heck out of it with plain melted butter before he smoked it for 5 hours at 235°F to a dark-meat temp of 170°F.
I'm now waffling between prime rib and filet mignon. Prime rib because I'll have leftovers and can make French dips and filet mignon because it is filet mignon.

 

[davidabcd]

It's a sad day.

I feel compelled to mention that I didn't "like" your post because you lost your BBQ but because of the new one and the meat picture.

 

[schematix]

That was quite funny to me for some reason and made me laugh.
Been watching PBS's cooking folks give their best efforts at trying to save the reputation of the turkey as a legitimate main dish. Joking a little there.
Best one so far was the smoker guy who did a brine of 7% salt water, maple syrup and, I believe, whiskey for 24 hours. He injected the heck out of it with plain melted butter before he smoked it for 5 hours at 235°F to a dark-meat temp of 170°F.
I'm now waffling between prime rib and filet mignon. Prime rib because I'll have leftovers and can make French dips and filet mignon because it is filet mignon.

So in other words, in order to make turkey inedible it has to be injected with a ton of salt, sugar and other flavors? Sucks indeed.

 

[Robert65]

I like a good turkey. I suspect its bad reputation is largely the result of unfortunate circumstances. After all, Thanksgiving is the only day of the year an awful lot of people cook (or try to,) and many people only eat turkey on Thanksgiving, so much of the population only has experience of turkey as cooked by amateurs who would render equally inedible any meat item they attempted to prepare.

 

[jimyson]

Turkey day at my house this year. I’m thinking about roast spatchcock turkey. Maybe doing a brine but I’m on the fence with that. I‘ve never spatchcocked a turkey but have always liked the result with whole chicken on the grill and think it should help even out cooking. I don’t stuff the bird so I’m not missing anything there.