TwistedGray
El Jefe Brewing Company
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).
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.
What was the beer? Choosing the beer to cook with is much trickier than what to pair with.Cooked up some mussels in beer with garlic, a little diced kielbasa and onions over spaghetti. No picture, it was good.
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.
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.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?
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.Onions, now that's a game changer. I love them. I'd probably saute them separately though.
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.
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.
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.
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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.
That was quite funny to me for some reason and made me laugh.Turkey sucks.
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.It's a sad day.
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.
See, that's what I'm talking about. Somebody who knows how to cook and can anticipate and avoid the pitfalls of roasting a whole turkey. How about spatchcocked on a bed of mirepoix, and you're well on the way to some gravy and dressing?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.
Don't worry I was busting my b@lls.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.
Still funny. Good laugh.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
No truer words were ever spoken. Dark meat has a bad rep--witness how much cheaper it is.Dark meat is far tastier,
No truer words were ever spoken. Dark meat has a bad rep--witness how much cheaper it is.
Two more words: turkey sandwich.
See, that's what I'm talking about. Somebody who knows how to cook and can anticipate and avoid the pitfalls of roasting a whole turkey. How about spatchcocked on a bed of mirepoix, and you're well on the way to some gravy and dressing?
Sheet pan?I wouldn’t go as far as knows how to cook, but I’ve been around plenty of dry turkeys on thanksgiving. This year it’s my turn and I’m going to do everything that I can to have a good turkey.
I think the mirepoix would definitely add some necessary flavor and aroma. I think I’m just shy of a bigger roasting pan to handle a 19lb spatchcocked turkey.
Sheet pan?
The turkey sammy with tons of Helmans mayo and black pepper and some lettuce. Oh man, that's just right for Friday afternoon.
My wife turns 40 tomorrow so I made her a chocolate cake from scratch, with homemade buttercream icing using fresh strawberries in a wine reduction. View attachment 654038
Dark meat is far tastier
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.
And a slice of tomato.
Possibly some cranberry sauce---the real stuff, not the canned crap.
Wow imma impressed mostly with the 100 gallons of gravy!!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.
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