Discussion in 'The Vapor Lounge' started by t-dub, Feb 14, 2013.
outdoor cooking = no counters to clean
Frosted Flakes and blueberries . . .
Click to play YouTube Video
Click to play YouTube Video
That's what I'm talking about. I want to go THERE!
Stuffed french toast with cinnamon swirl bread, fresh blueberry compote and mascarpone with a side of thick cut bacon from a local farm cooked crispy. Oh, drizzled grade B local maple syrup.
Regarding grade b syrup, it's cheaper at my co-op and it's much darker and more flavorful than grade a, because it's been refined less. Anyway, we prefer it over the "fancy" stuff.
Potato corn soup for about 70 people. That's a giant serving spoon, not a soup eating spoon, which gives a better reference for the size of the pot. This was soooo sooo goood. No leftovers.
Love finding people from other parts of the world with common ground, especially when it's food.
Many thanks to @Ed's TnT for sending me this over, home made burgers with a bit of seasoning.
Woot woot @phattpiggie my man you cant go wrong with Tony's its a seasoning you can put on anything!
Oh get this, remember that Big Canadian my son nailed last weekend, oh yeah its so on this evening, doing wild goose & steak skewers on the grill, taters/peppers/onions & meat on a stick say what. There is an oyster joint here in south Ms & Al that makes this awesome Orleans sauce, it has a great Cajun flavor, my last time there I bought a quart of it and have had it put back for a special time, nothing more special than my sons first Goose. Hey who doesn't like meat on a stick right!
Made a crock pot full of pulled pork carnitas yesterday for dinner.... all kinds of goodies in there from tomatillos to butternut squash.
Got a little lazy with the sides... only served them in soft corn tortillas (inside there's some guacamole, sour cream and cheese with a side of black bean tamales.
Good morning, how could I just talk about such a dinner and not post up a S&T, RRRRRRRRR wow Carter is my cook oout of the 3 of my boys, he enjoys it the most, he helped me do it all cut up peppers, onions, taters, sausage, goose & steak, we poked the sticks through and put em on the grill, geez what a stick of meat!!! That boy maned the grill and after an hour on it dinner was served, he even had a friend over for the night that was surprised he could cook all that and do all he did, not bad for 13 right!
notice that applewood chunk in the upper right, let it smoke to give it that extra kick of flavor
RRRRRRRRRRR gosh what a dinner!
Sunday is an important day for me, it means a nice roast dinner.
Lamb, string beans, new spuds, ginger and chilli butternut and of course Yorkshire puddings before I poured gravy on it.
And last nites mozzarella lasgne
Oh yeah so I got the boys for a few days, last night we did jalapeno cheddar deer sausage
Fresh fried duck breast
Fresh fried goose breast soaked in Dales beforehand RRRRR
Ohhhhh Carter my 13 year old has so been getting into cooking, I let him do alot round the kitchen, he helped me prep all this meat and even made a blackberry cheesecake pie for desert
RRRRRRRRR are you kidding, what a dinner we had! They just woke up bout to do some bacon and biscuits with Alalga syrup, bout to get right down here!
I don't normally do sausage anymore, but that^ looks delicious I would definitely eat it.
Omgosh bro, not sure if you hunt like us down here but when we take our wild game to our local meat guy sausage is a must, they also do it with green onion and pepper jack rrrr, wild hog wild deer both make great sausage they typically do it 60/40 deer/pork anyway, the deer is so lean you gotta add the pork fat. Brother it's choice!
I just got turned on to Crowd Cow. What they do is have "events" from different, sustainable, small farms in Washington state. What you get to do is buy a "Steak Hold" in part of a cow that is 100% grass fed and 100% grass finished, no grains, no antibiotics, no hormones, completely organic etc.
Also the beef is actually properly dry aged, a process that lends richer flavor and tenderness. Its almost impossible to buy dry aged beef any more. The current event is Step By Step Farm. The cows at Step By Step Farm have a big barn that they can come into and leave at their leisure so they are warm and dry and not stressed during the winter. They have an unlimited amount of beautiful grass to eat whenever they want.
HAPPY cows = better MEAT = more CIVILIZED . . ..
So right now the cow I have taken a "Steak Holding" in is about 72% sold. If the cow doesn't get to 100% and "Tip" then no one is charged and the cow goes somewhere else. Also there is $12.99, flat rate, shipping and handling to your door. Cuts are individually packaged in single-serving sizes and flash frozen in vacuum-sealed sous vide-ready pouches. I did get free shipping on my order by adding to it as they are trying to get the cow to "Tip" so there are many ways to get free shipping.
I selected 4, 16 OZ rib eyes and 10 Lbs of 17% fat ground beef . . .
Because of my autoimmune disease, I must have "clean" food like this.
Check it out now and see if there is anything you like: https://www.crowdcow.com
Click to play YouTube Video
Do you sous vide?
I do and it is superb for doing steaks ( and many other things). I wish we had a sous vide thread.....
Not yet but I'm looking into it more and more. Feel free to express your sous vide dreams here, I am interested in your adventures . . .
What's the start-up cost for a system? I know nothing.
Sous vide used to in the realm of high-end restaurants, mostly French restaurants as the commercial sous vide systems were several thousand dollars.
Then came the at-home systems which are now down to $150 or so. The Anova sous vide machine is what I have and there are a couple other similar brands.
I'll try to post a picture or two. The beauty is, for steaks for example, say you like it med rare or very pink.
With cooking in the oven, or stovetop or on the grill, it is almost impossible to get it pink throughout. The outer layers (top and bottom) get cooked past med rare if the center is med rare (not red) and time is super critical for conventional methods---leave that steak on 2 minutes too long on the grill and WTF, it's now grey throughout
With sous vide, you set it at 129 F and you can cook the thick 2" steak for 1 hour or 4 hours and it is not overdone. Pink thoughout as it can never get hotter than 129 F. I liken it to vaping--- both super controlled temp methods.
When done, the outside is kinda blah looking, sort of grey so.....
Fire up the grill on super hot or under the hot broiler or in a super hot frypan with oil that's almost smoking and char it. Superb looking and fantastic tasting "crust" with 95% of the interior still bright pink.
48 or 72 hour ribs---moist and fall off the bone
And I'm still trying other foods.
Pork porterhouse cut extra thick with interior totally cooked yet super juicy and tender
It's an awesome method for cooking many many dishes and now made affordable.
Wish we had a sous vide thread (SV means under vacuum in French). I just use the el-cheapo hand vacuum pump, like $15 with some bags included
Folks . .. if anyone would like to go on Crowd Cow and help with the last 10% so we can tip this thing that would be cool. I have a ribeye share and 10 lbs of ground beef on the line . . .
I went in to check it out and no delivery to MN
Approx what do your ribeyes end up costing per lb? and the ground beef?
EDIT:.Was looking for pic of big thick ribeye cut open with sous vide prep but think it was lost in Photobucket fukup
I had butcher cut a bone-in ribeye so thick that it was really a bone-in rib roast. Sous vide so entire piece was med rare, very very pink/almost red and then sear the outside at extremely high heat. The outer 1/16" was beautifully seared and crusted with great flavor and the other 99% was bright pink and juicy and wonderful.
With your grass fed goodness as a starting point, you should check out sous vide. It would be awesome
You get 4 16 oz rib eyes for about $100 and the ground beef, 17% fat, is $5.90/lb in the 10 lb share. I just compared at my local market today. You can get 100% grass fed and finished beef there but it is not dry aged. They simply don't carry it. The Painted Hills grass fed rib eye was $21/lb. The small difference in $$$ is so worth it for the dry aging and knowing exactly where this guy came from. He had a nice warm, dry home and an unlimited supply of fresh grass to eat. I really want to try this . . .
No shipping to the Midwest. Thanks for this @t-dub. I'll keep checking back.
I've used the Eat Wild site to find local grass fed, pastured and organic vegetables.
Found a few farms within 50 miles of me that I never knew about.
Ooooooooohhhhh yeah . . .
Next event is Engle Family Farms . . .
Click to play YouTube Video
EDIT: I just ordered a petite tender share and a single ribeye share and the nice folks at Crowd Cow gave me a free t-shirt . . .
"Your order will arrive on February 14th, 2017"
I know what you're eating for Valentines Day @t-dub
Went out last night to our favorite burger bar and had a tot or two...
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