So laz/cheap the other day, I made tacos. Everything is home made except the cheese(cheddar and cotija)
Virtual Banquet Thread
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grokit
well-worn member
I have tacos almost every night. I soak and stew spicy beans then add veggies and lately meat again. This batch uses small red beans, 13-bean soup mix, kale, red cabbage, roasted cauliflower and roasted turkey meat, in addition to the standard onion, garlic, peppers, herbs and spices for flavor and seasoning.
I usually make a big (~1.5 gallon) batch every few weeks, and freeze in quart jars so I can eat for quite a while with just tortillas, lettuce, cheese and salsa, with plain yogurt or avocado if I have one.
I usually make a big (~1.5 gallon) batch every few weeks, and freeze in quart jars so I can eat for quite a while with just tortillas, lettuce, cheese and salsa, with plain yogurt or avocado if I have one.
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I just bought a deep fryer for the first time in my life, so I've been busy clogging my arteries this weekend with french fries, onion rings, tater tots and taquitos. But my favorite thing to deep fry so far is pizza rolls. That crispy crust is sure to lead to my premature demise, but damn, they're delicious.
MinnBobber
Well-Known Member
srama21
Monotonous Botanist
@MinnBobber unfortunately I don't, but its next on my list. That looks like GROWN MAN FOOD.
MinnBobber
Well-Known Member
@CarolKing
looks yummy. How was that cooked? what cut is it?
EDIT; that does look good and looks like maybe sous vide cooked as 99% is red with thin charred exterior---- very hard/impossible with traditional grilled meat
looks yummy. How was that cooked? what cut is it?
EDIT; that does look good and looks like maybe sous vide cooked as 99% is red with thin charred exterior---- very hard/impossible with traditional grilled meat
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momofthegoons
vapor accessory addict
Looks like a filet to me. There's a chop house that we love to go to that serves a filet that looks just like that. I think it might be done in a skillet and they baste the meat while cooking. Not sure what the technique is called. Perhaps @arf777 could chime in here?
There's another restaurant here that serves a beautiful filet... but you get it raw on a piping hot piece of stone and basically cook it yourself. It's a really laid back dinner; cooking small bites of meat at a time and dipping them into sauces of your choice. Yum....
Shit. Now I have the munchies.
arf777
No longer dogless
Looks like a filet to me. There's a chop house that we love to go to that serves a filet that looks just like that. I think it might be done in a skillet and they baste the meat while cooking. Not sure what the technique is called. Perhaps @arf777 could chime in here?
There's another restaurant here that serves a beautiful filet... but you get it raw on a piping hot piece of stone and basically cook it yourself. It's a really laid back dinner; cooking small bites of meat at a time and dipping them into sauces of your choice. Yum....
Shit. Now I have the munchies.
That looks like a filet to me, though you can cut a sirloin so it looks like that too.
Could be saute basted, but could easily just be one of the three traditional steak house prep methods, which yield a similar look but different flavors. Those are a straight pan sear (what I prefer fro a rare filet); flat top seared and basted (not my preferred but common in busy steakhouses); or broiled (NYC steakhouse style- broiled in a Salamander in garlic butter). Looks a little more like a broiler, as the lip/edge of of the steak is darker than the flat of it, which you get less of with the searing methods.
You can get a very similar outcome with a combo of sous vide and sear, but you generally only get that in specialty restaurants, as sous vide is time consuming and takes up a decent amount of space by the standards of a professional kitchen. At Momofuku, for instance, it might be sous vide, but I have never encountered meat cooked that way at a steakhouse. And it does have a steakhouse vibe to it.
I just bought a deep fryer for the first time in my life, so I've been busy clogging my arteries this weekend with french fries, onion rings, tater tots and taquitos. But my favorite thing to deep fry so far is pizza rolls. That crispy crust is sure to lead to my premature demise, but damn, they're delicious.
Man, that is a dangerous purchase. Had to get rid of mine after I found myself using it daily. But if one can exercise actual, you know, restraint, they are amazing to own.
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Mrs. PP has been providing the cakes for myself and Ruta to indulge in on the occasions when we 'cake and vape'. Not had a late night, early morning for a while now.
Chocolate everything. The missing quarter has gone to neighbors who gave us a load of timber. The bit missing from the other quarter went in us. Thin slice is all I can handle. @Ruta you're gonna end up wearing this one when you get the driving home munchies.
Chocolate everything. The missing quarter has gone to neighbors who gave us a load of timber. The bit missing from the other quarter went in us. Thin slice is all I can handle. @Ruta you're gonna end up wearing this one when you get the driving home munchies.
MinnBobber
Well-Known Member
I made a strawberry galette today, but haven't tried it yet
momofthegoons
vapor accessory addict
We got some snow this weekend so we hunkered down by the fire for a spaghetti dinner.
so we hunkered down by the fire for a spaghetti dinner.
throwawaytre3s
Well-Known Member
I'm enjoying some purple trainwreck from my e-nano, and writing a paper for my history class (I'm not that high, just nice and relaxed. Ready to write), and I just made a delicious open faced sandwich. I made an onion bagel in the toaster at medium and put cream cheese and a little bit of ham on top, with some baby spinach, it was delicious!
OOBubblesOO
Over-User of gifs
Oh my great Googly Moogly!
Where has this thread been all my life...no more posting food pics in the picture thread for me! I found my true home. ^.^
Here's some Beer Batter Bacon Pancakes I made a while back...even took the time to make a gif haha.
More to come.
Bubs
Where has this thread been all my life...no more posting food pics in the picture thread for me! I found my true home. ^.^
Here's some Beer Batter Bacon Pancakes I made a while back...even took the time to make a gif haha.
More to come.
Bubs
Reflections
Well-Known Member
Some things from my garden ready to eat!
arf777
No longer dogless
Oh my great Googly Moogly!
Where has this thread been all my life...no more posting food pics in the picture thread for me! I found my true home. ^.^
Here's some Beer Batter Bacon Pancakes I made a while back...even took the time to make a gif haha.
More to come.
Bubs
MinnBobber
Well-Known Member
I've only had lamb once, not counting shwarma with mix of lamb.
Got some loin lamb chops and went with sous vide method.
In vacuum bags with rosemary, thyme, salt, pepper, garlic butter:
After sous vide bath and char:
Got some loin lamb chops and went with sous vide method.
In vacuum bags with rosemary, thyme, salt, pepper, garlic butter:
After sous vide bath and char:
Reflections
Well-Known Member
looks yummy @MinnBobber
@MinnBobber you need to get your butcher to cut you some of these. Barnsley Chops
I'm a pig fan, no shit Sherlock lol, but these things are bloody delicious. Mrs. PP works in the food industry and I would imagine a huge amount of people in the UK has tried something she has developed.
I've learned a lot of things from her and she in turn has developed a different palate since we got together.
Probably not available Stateside.
I'm not a big Scotch Egg fan but she also developed one with a runny yolk. You put it in the oven for 12 minutes. Again bloody lovely.
I'm a pig fan, no shit Sherlock lol, but these things are bloody delicious. Mrs. PP works in the food industry and I would imagine a huge amount of people in the UK has tried something she has developed.
I've learned a lot of things from her and she in turn has developed a different palate since we got together.
Probably not available Stateside.
I'm not a big Scotch Egg fan but she also developed one with a runny yolk. You put it in the oven for 12 minutes. Again bloody lovely.
arf777
No longer dogless
@MinnBobber you need to get your butcher to cut you some of these. Barnsley Chops
I'm a pig fan, no shit Sherlock lol, but these things are bloody delicious. Mrs. PP works in the food industry and I would imagine a huge amount of people in the UK has tried something she has developed.
I've learned a lot of things from her and she in turn has developed a different palate since we got together.
Probably not available Stateside.
I'm not a big Scotch Egg fan but she also developed one with a runny yolk. You put it in the oven for 12 minutes. Again bloody lovely.
In the US, those are usually called saddle chops or double-t's.
The way I was trained, a Scotch egg should always have a runny yolk. People get lazy and make them hard yolked though. Cool that you know someone who actually does it properly (Escoffier himself made Scotch eggs with runny yolks, so your Mrs is in good company).
MinnBobber
Well-Known Member
Here's a Mighty-fine Boston Cream Cake....... and no, I didn't make this
