I've been eating MRE's and #10 cans of beans from the bomb shelter.Why has this thread gone silent?
@TwistedGray
Nice tomatillos! My salsa looks similar. Is your recipe in the ballpark to the one below? I get good reviews from the family but don't mind expanding my knowledge.
Hot salsa:
5 Tomatillos
5 Serrano peppers
Toast tomatillos and Serrano peppers on a pan on the stove till soft
Put in blender with one garlic clove (raw)
Cilantro – just a little to taste
Salt to taste
Blend all ingredients with a little bit of water. As ingredients blend, add more water a little at a time until you’ve reached the consistency you desire
Adding the onion sounds good as does the variety of preparation methods. My wife got the recipe from a co-worker who's from Mexico so it could be a regional thing on the ratio. I wouldn't know about which pepper is spicier but I might experiment and switch the jalapeno for the Serrano.You are missing onion ; )
Grilled? Looks grilled. Not certain.Hubby enjoyed his birthday dinner.
Everything looks beautiful. But I'm not going to show my wife the skills displayed on the forum because she's going to get ideas. Can't have that.salad.
I have a grill pan for the stove, it leaves the marks, but not the same as true grilling. When I cook the thick filets, I sear then finish in the oven. Great results.Grilled? Looks grilled. Not certain.
Have you checked out the recipes where you sear the beef for X amount of time and then in the oven for X amount of time for an expensive piece of beef? I just can't pull the trigger on doing that. I don't care if there's 10 inches of snow outside, I'm going to drag that BBQ out of the garage.
That just looks amazing!! Just mouthwatering!!Tomatoes and beans from the garden. Steak, graham crackers, marshmallow, and chocolate not from the garden...
View attachment 704411View attachment 704412
I'm sure. Some of the fancy restaurants do it that way. I'm chicken.I have a grill pan for the stove, it leaves the marks, but not the same as true grilling. When I cook the thick filets, I sear then finish in the oven. Great results.
Thermometer is your friend. Eezy peezyI'm sure. Some of the fancy restaurants do it that way. I'm chicken.
I have a grill pan for the stove, it leaves the marks, but not the same as true grilling. When I cook the thick filets, I sear then finish in the oven. Great results.
I'm sure. Some of the fancy restaurants do it that way. I'm chicken.
I do the reverse sear. Last time I did a 1 1/2” - 2” thick rib eye. Seasoned well and put a temperature probe horizontally into the center of the steak and put it into a 275 degree oven until the thermometer read 122 degrees. While it was cooking I fired up the 3 burner Weber unit it read 700 degrees. Pulled the steak out of the oven and right onto the grill and closed the lid. Reposition he steak 90 degrees after 30 seconds or so to get that x-pattern. Flip it and repeat. Just don’t keep it on the grill too long since coming out of the oven it’s already 90-95% cooked. One of the best steaks I ever ate.
No, I don’t have the sous vide hardware. Our daughter does though so I’ve tasted meats cooked that way. Excellent.You don't sous vide, do you?
It's hard to beat the cook on a sous vide steak that's then seared on a wood fire grill (it's how I do all my steaks except tomahawk for obvious reasons). I'll sous vide for a medium rare cook, blanch it in the bag, and then chuck it in the freezer for a quick sear down the road...the picture I posted yesterday was from a sous vide NY Strip that's been in the freezer for about a month. Just needed to thaw to room temp and slap it on the grill for a few minutes, tender as ever.
No, I don’t have the sous vide hardware. Our daughter does though so I’ve tasted meats cooked that way. Excellent.
I worked in a restaurant and did broil, fry and pantry and none of the finer cooking techniques.Thermometer is your friend.
Sold!View attachment 704545
Not too exciting but it is what I cooked. Three eggs, heavy whipping cream, an entire sauteed onion, cubed ham, American, sharp white cheddar and S&P. I am fond of eating these with sour cream.
Looks great to me!!View attachment 704545
Not too exciting but it is what I cooked. Three eggs, heavy whipping cream, an entire sauteed onion, cubed ham, American, sharp white cheddar and S&P. I am fond of eating these with sour cream.
Eh, that’s no fun. I like to see how much give the meat has. I tend to undercook rather than overcook that way.Thermometer is your friend. Eezy peezy
My wife has been vegetarian and is stepping it up to vegan. Do you have a go-to, vegan, pizza cheese?vegan cheese
My wife has been vegetarian and is stepping it up to vegan. Do you have a go-to, vegan, pizza cheese?
@TwistedGray - sorry to hear about your gut woes! Do you have a diagnosis??
I wound up in the hospital for 8 LONG days about 4 years ago with acute diverticulitis which resulted in an adhesion requiring surgery. Most miserable 8 days of my life, with two different IV antibiotics and another 3 weeks of oral antibiotics when I got out. As you might imagine my guts were a big mess! The two things that finally set things straight for ME were home-fermented veggies and home brewed cider vinegar, and a more recent addition which has really made things good was adding good-quality grass-fed collagen, which I drink in my morning coffee, about 20 grams of it daily. The fermented foods got me about 80% to good and the collagen has gotten me the rest of the way.
I do not have issues with dairy, however, so YMMV, just thought I’d mention it!
Thanks for that.I'll ask the brand of cheese that they use, because it's super melty and actually resembles cheese.
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