TwistedGray
El Jefe Brewing Company
My attempt with what I had in the pantry
I was pleased, surprisingly so
I was pleased, surprisingly so
What did I cook this weekend.....
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looks like some good stirfry.
davidabcd
Detroit, Mi.
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I haven't read ahead. Curious if anyone has called it a "Bacon Mummy" yet? Looks great though.
davidabcd
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Don't know what most of that is but it looks great.
davidabcd
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ooooooooooh!
davidabcd
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You fried your own shells. In my opinion, that puts them over the top. I don't make corn or flour tortillas from scratch but I do fry the raw corn tortillas or flour tortillas. So easy and well worth it but nobody I know likes to do it.
davidabcd
Detroit, Mi.
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These are a couple of the Waygu burgers cooked MR. My wife procured 24# of high quality meat. Now we need a dedicated freezer. I believe she was built for the Zombie Apocalypse. The pineapple is for the chicken salad. None of the fun stuff for the burgers--buns, etc. since I'm watching the carbs.
TwistedGray
El Jefe Brewing Company
Tortillas are easy to make, but they're hard to make thin.
Indeed I did buy fresh corn tortillas and I fried them right before dinner.
davidabcd
Detroit, Mi.
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I hear you. I haven't tried it. I've watched the PBS folks do well with it. I've found there are one or two places that make the raw ones and they are very good. In Detroit, we have Mexican Village where serious skill is already in place.
I have a stable datum: if I can't make something significantly better than I can buy, I'll buy it.
When I make fried tortilla chips, there's a bit of a push and shove as to who gets to take home the remaining bag or three of chips.
What do you think the secret is to make them properly thin?
I make them all the time (made a bunch of them for enchiladas (chicken and beef, verde) this weekend. To make thin, just add more water. Yes, they are super easy to make. Here's the recipe: corn masa, water.
I use a tortilla press lined with parchment paper. (I made fairly thick ones for the enchiladas here). 
TwistedGray
El Jefe Brewing Company
I make them all the time (made a bunch of them for enchiladas (chicken and beef, verde) this weekend. To make thin, just add more water. Yes, they are super easy to make. Here's the recipe: corn masa, water.
View attachment 682729
Yah, but I find that they stick more the thinner they get. Double pressing works for me...press, flip, and press again.
Stick to the paper? What kind of paper do you use?
TwistedGray
El Jefe Brewing Company
What sides?
TwistedGray
El Jefe Brewing Company
Wax but sometimes plastic wrap (suegra does this)
Maybe try parchment paper. I guess it's like wax, but not sure (I've always used parchment).
Corn on the cob rolled in the mayo and sprinkled with parmesan and chili powder.
Or grilled corn and black bean slaw.
Robert65
Major Obvious (recently promoted)
Parchment is paper impregnated with silicone, so it doesn't really exhibit its nonstick, instant release properties until it's up to oven temperature, but then stays separated from the food and doesn't melt and burn once there. (Really waxed is just good for wrapping stuff cold, and if your Mom used it putting a sandwich in your Adam-12 lunchbox, she was the last one to think it was the best choice for that.
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Parchment is paper impregnated with silicone, so it doesn't really exhibit its nonstick, instant release properties until it's up to oven temperature, but then stays separated from the food and doesn't melt and burn once there. (Really waxed is just good for wrapping stuff cold, and if your Mom used it putting a sandwich in your Adam-12 lunchbox, she was the last one to think it was the best choice for that.
Haha, I grew up in Parchment Michigan. Grandpa was a lifetime employee of the paper company there (KVP). Believe me, it was the only paper of its type in the house.
Your poor hiney and I'd hate to see the septic tank.
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.
Eye round roasted on the grill.
Bacon of the month, with sourdough pancakes.
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....
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....
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....
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.
Made a monster burrito for brunch today. Egg, home fries, sausage, cheese, cilantro, onion, and smoked chipotle pepper salsa.
Robert65
Major Obvious (recently promoted)
Panzanelle plus, I guess. Bread, Cherub tomatoes, English cucumber, mini sweet peppers, scallions, with chickpeas, greens, and Provolone, dressed with lemon-garlic-mint vinaigrette.
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.
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
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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.
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.
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.
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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.
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
Major Obvious (recently promoted)
Nom Nom Gai. You're welcome.
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.
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!
Cornish game hen, oven roasted it was a touch too windy to use the grill today.
