What did I cook this weekend.....

[user 211287]

Don't know what most of that is but it looks great.

Refried beans with dry chorizo. It was semi cured chorizo actually. Normal Mexican chorizo is raw and not cured. Not very common item outside of Spain, Portugal, Argentina and a couple other south American countries. Luckily our Latino market is well stocked with many things. Mexican chorizo works great for refried beans too but you might want to remove some of the fat after cooking it.

 

[Hoppy2bmerry]

Eye round roasted on the grill.

 

[schematix]

Pre-Corona USDA Prime Rib Eye grilled on a 600F Weber Genesis LP grill (not that sous vide trash), insanely perfect risotto and not french green beans.

 

[Hoppy2bmerry]

Bacon of the month, with sourdough pancakes.

 

[Temptd2]

And flavorless for steak. Sure its edge to edge medium rare, but the fat isn't rendered and there's no browning. Sure you can add those things but then its not edge to edge medium rare anymore.

I can see how a curry chicken would work just fine. It's a wet sauce with tons of spices. Browning flavor isn't important. Might give that a try actually. Normally i'd just cook that on the stove top since it's 1 pot and 20 minutes.

I don't see how you're getting flavorless unless you're just not seasoning it? I season with garlic salt, seal, and sous vide - length of time depends on steak cut - ribeyes I usually do 3 hours at 132*, sirloin about 6 hours at 132. I'd do it at 129* but KOTC likes his medium rare - which is a vast improvement over the medium well he ate when I married him 26 years ago!!

When the sous vide time is up, remove steak, pat dry, spray with olive oil, and throw into a screaming hot cast iron skillet 1 minute each side. Does not cook it further, just puts a lovely seared crust on each side. It's our preferred method and we have lots of choices - grill, panfry, all the usual ways, but this is best in our minds - been eating steaks most of my 66 years and find this the most delicious!

To each their own though and I seriously doubt my post will change your mind, as you seem pretty convinced that your steaks are flavorless, for which I am sorry....

 

[Temptd2]

Does anyone watch Sam the Cooking Guy on YouTube? He cracks me up! Anyway the other day he made chicken/bacon skewers with BBQ sauce - made them Friday but added a piece of red onion too. Turned out pretty dang tasty, but next time I'd not use the thick-cut bacon he calls for - I'd use thinner stuff so it cooks better. Homemade SF BBQ sauce with the additions he called for, brown sugar substitute instead of regular.

I remembered to take a pre-cooking photo but forgot the after! Gonna reheat them in the air fryer tonight for dinner, maybe I'll remember then....

 

[BongoYodeler]

Does anyone watch Sam the Cooking Guy on YouTube? He cracks me up! Anyway the other day he made chicken/bacon skewers with BBQ sauce - made them Friday but added a piece of red onion too. Turned out pretty dang tasty, but next time I'd not use the thick-cut bacon he calls for - I'd use thinner stuff so it cooks better. Homemade SF BBQ sauce with the additions he called for, brown sugar substitute instead of regular.

I remembered to take a pre-cooking photo but forgot the after! Gonna reheat them in the air fryer tonight for dinner, maybe I'll remember then....

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Yes!! My wife and I are subscribed to his channel and watch his videos on the day they're released. Funny AF. There's a reason he's got nearly 2 million subscribers. If you haven't seen his kidney stone saga youtube it. I almost peed myself laughing, as well as cringed at his graphic description.

 

[BongoYodeler]

Made a monster burrito for brunch today. Egg, home fries, sausage, cheese, cilantro, onion, and smoked chipotle pepper salsa.

 

[Robert65]

Panzanelle plus, I guess. Bread, Cherub tomatoes, English cucumber, mini sweet peppers, scallions, with chickpeas, greens, and Provolone, dressed with lemon-garlic-mint vinaigrette.

 

[S-Met]

I don't see how you're getting flavorless unless you're just not seasoning it? ...

To each their own though and I seriously doubt my post will change your mind, as you seem pretty convinced that your steaks are flavorless, for which I am sorry....

I mostly agree with @schematix on this, though I disagree with lack of flavor. I do think Iget better flavor from other methods. I've done great things with SV, but I can do most steaks 10,000x better from fridge to plate in about 20 min (30-40 if I didn't preseason). That sure beats 2-3hrs.

But again, like you said, to each their own. The only "right" way is the way that consistently gives you the results you desire.

 

[Temptd2]

You're right, @S-Met, it does take some preplanning (not my strong suit!) but I like the results so well that I am willing to think ahead on it. I get far more consistent results this way. Although I gotta say - my new Meater is really a great way to go when the steaks are thick and you cannot beat that for rotisserie - no other good way to have a thermometer in a piece of meat going around and around AND be able to monitor it from your phone!

 

[davidabcd]

remove some of the fat

Thanks for clarifying. Removing fat is not in my vocabulary. My biggest beef (I doubt it is my biggest) is low fat chocolate milk. If you're going to have chocolate in liquid, you need to pull out the stops. Besides, when things are low fat, the fat is replaced by sugar usually so that's just crazy.

 

[corkybstewart]

I don't get to cook anymore. My wife has been off work since early March, and normally we would leave town for the summer. But now we sit at home while she tries to murder me slowly with excellent food. I had to lay down the law about dessert-no more. it's killing me.

 

[schematix]

To each their own though and I seriously doubt my post will change your mind, as you seem pretty convinced that your steaks are flavorless, for which I am sorry....

Flavorless compared to what i get on the grill.

I can see how some might like it. But I have a lot of experience grilling meat and can consistently nail it. I also like the flavor that comes from burning fat and you can't get that in a pan.

I'll also add that another reason i think hot heat methods beat SV for steak is that you get different flavors and more texture from the different layers of doneness. Adds some complexity. SV steak is just too uniform.

 

[passedpawn]

I agree about steaks. The char from a grill is the best part. I do a coffee/cumin rub on the ribeyes that's out of this world.

Made some chicken tonight. battered, fried, then baked with sauce of sriracha and brown sugar and vinegar. It was nom nom. Not sure what to call it.

 

[Robert65]

Not sure what to call it.

Nom Nom Gai. You're welcome.

 

[BongoYodeler]

I do a reverse sear on a 1 1/2 - 2 inch rib eye steak. In the oven at 225° until internal temp is 123° and then throw them on the grill at 700° for one minute per side. Never had a better steak.

 

[Temptd2]

I did not sous vide this. Homemade SF vanilla ice cream (full fat!) and Hansen’s Diet Root Beer. Mine had a bunny in it!

 

[Hoppy2bmerry]

Cornish game hen, oven roasted it was a touch too windy to use the grill today.

 

[schematix]

Normal cooked pork chop. 575F direct, 6 mins a side.

Nailed the temp, perfect medium rare (it’s not as rare as the picture shows)

 

[user 211287]

Thanks for clarifying. Removing fat is not in my vocabulary. My biggest beef (I doubt it is my biggest) is low fat chocolate milk. If you're going to have chocolate in liquid, you need to pull out the stops. Besides, when things are low fat, the fat is replaced by sugar usually so that's just crazy.

Depends on the chorizo. Ive cooked some down that was nearly 50% fat afterwards. I use good lard most of the time for mine and 2-3 TBS is plenty for a few servings of refined beans. There is some residual fat left in the meat and from cooking the "sofrito" first too. So its anything but low fat. Some of the fat however might be plant based depending on the meat im using. I fry almost everything in avocado oil or rice bran oil.

I wont buy anything but whole milk. Growing up around dairy cattle and having real fresh milk made skimmed crap taste like water.

 

[davidabcd]

chorizo.

I've not used chorizo but once you get that high (50%), I see the point of it being too much. I did make cabbage rolls once with pork that had too high of a fat percentage. Again, there is a point. Everything else though, I leave. I don't trim rib fat, chicken fat or beef fat.
I grew up on powdered milk which is not very good. When I finally got my hands on whole milk and real butter, I never looked back.

 

[Robert65]

No chick peas, more cheese tonight; these riffs on panzanelle are real go-to suppers for me in warm weather. (Now, I'm just waiting for local strawberries to come in, and I'll be into my very favorite versions...)

 

[Hoppy2bmerry]

Leftover eye round, mash and German red cabbage from a jar.

 

[Hoppy2bmerry]

Grilled brat, pickled beets and easy easy kase spaetzle.

 

[aharri1]

My wife made me a birthday feast. All Filipino food. Lumpia, baked mussels, and chili shrimp.

 

[Hoppy2bmerry]

My wife made me a birthday feast. All Filipino food. Lumpia, baked mussels, and chili shrimp. View attachment 683506
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Happy Birthda, it all looks delicious.

 

[BongoYodeler]

My wife made me a birthday feast. All Filipino food. Lumpia, baked mussels, and chili shrimp. View attachment 683506View attachment 683507View attachment 683508

We need a "drooling" emoticon.

 

[Jay7722]

Eye round roasted on the grill.

that looks amazing

 

[aharri1]

Used kveik to make a dough starter and baked bread and a large pizza.