What's for dinner? | Page 16 | GTAMotorcycle.com

What's for dinner?

Ate one serving then thought about posting. (Please excuse the messy plate)
Veal cutlets, breaded and fried, sweet potato mash and some Costco hors d'oeuvres (spelling?).
Gonna make myself a few Ceasars in a bit. Extra spicy.
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nobbie48 said:
You miss the point. In sous vide fire is only applied where it is needed. Conventional grilling is like painting a car without using masking tape. If you're skilled enough you can still see through most of the windows.

If you like steak well done conventional heat is fine.
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no didn't miss the point, I've sat through enough cooking demos of sous vide. I totally get the conveniece and consistencies, I dont see any of the top steakhouses in the country employing the method. Modernist cuisine places certainly. Watching chef take a blowtorch to a steak or going to a sear plate hurts my sense of tradition. My grill runs about 675/700d when doing steaks and I can hit rare or blue if you need it (once a summer, somebody wants blue) but I was trained

Good for you for making risotto, its a labor of love. If you order it in a restaurant and it shows up in less than 35mins its a fake. I went to cooking school run by Guiliano Bugialli , he'd tell you it may be tasty rice , but is no a risotto.
 
nobbie48 said:
A point to be made: I enjoy steak but if one looks at the effort required to prepare a meal the steak cooker gets off light compared to the soup cooker or risotto maker.
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Dude, that's much of what I'm doing with my posts as well. :). My posts are not only great food as per feedback, but they also focus on easy cooks/meals. I just don't have the patience for a huge amount of prep, steps, even ingredients. What everyone has seen from me is mostly easy cooks and meals. :D

crankcall said:
My grill runs about 675/700d when doing steaks and I can hit rare or blue if you need it (once a summer, somebody wants blue) but I was trained

Good for you for making risotto, its a labor of love.
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Always interesting to get to know a member more. My grill does the same or even more if I want to push it. I thought my original steak post here showed amazing pictures of a steak done perfectly; and at least for food porn or magazines/advertising.

As for risotto, I just got an Instant Pot Duo60 6 quart 7 in 1 cooker, which is an extremely popular pressure cooker/slow cooker/rice cooker/etc. I already looked it up for risotto cooking, lol. Supposedly can be done. What's your feedback?
http://www.hippressurecooking.com/pressure-cooker-risotto-in-7-minutes/
 
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kwtoxman said:
Dude, that's much of what I'm doing with my posts as well. :). My posts are not only great food as per feedback, but they also focus on easy cooks/meals. I just don't have the patience for a huge amount of prep, steps, even ingredients. What everyone has seen from me is mostly easy cooks and meals. :D
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Says the guy who gets up at 3am to put food on the grill! ?

[/QUOTE]
Always interesting to get to know a member more. My grill does the same or even more if I want to push it. I thought my old steak posts here were an amazing picture of a steak done perfectly, and at least for food porn or magazines/advertising.
[/QUOTE]

I, for one, enjoy your posts, and have actually inspired me to try to cook more, as well as better meals.

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Joe Bass said:
Says the guy who gets up at 3am to put food on the grill! :razz:

I, for one, enjoy your posts, and have actually inspired me to try to cook more, as well as better meals.

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Lol. It sounds worse than it is. :laughing6:

Great to hear the feedback. I've taken some of the posts here the same way. :read2: :eek:ccasion5:
 
kwtoxman said:
As for risotto, I just got an Instant Pot 7Duo, which is an extremely popular pressure cooker/slow cooker/rice cooker/etc. I already looked it up for risotto cooking, lol. Supposedly can be done. What's your feedback?
http://www.hippressurecooking.com/pressure-cooker-risotto-in-7-minutes/
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I'm sure it would be delicious rice, and I cant tell the difference between 'restaurant' risotto and something stood over for a half hr. with a heavy pot and a wooden spoon. But there is a tradition of hundreds of years and I like the process, for me that needs to be preserved. The anticipation, the smell that fills the kitchen, and for 30 mins nobody bothers you unless its to fill your glass, stirring only takes one hand.

I'm all for power tools and making process simpler, I just think sometimes it needs to be slowed down when time allows. There is no economy in making your own pasta sauce, sausages, breads at home. But I do think its important to know whats going in it.
 
Can I post a Sunday breakfast sandwich on here? Well I'm going to anyway.
Toasted bagel, 2 eggs, 1 slice of bacon and some processed cheese. Topped with a dollop of salsa.
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crankcall said:
I'm sure it would be delicious rice, and I cant tell the difference between 'restaurant' risotto and something stood over for a half hr. with a heavy pot and a wooden spoon. But there is a tradition of hundreds of years and I like the process, for me that needs to be preserved. The anticipation, the smell that fills the kitchen, and for 30 mins nobody bothers you unless its to fill your glass, stirring only takes one hand.

I'm all for power tools and making process simpler, I just think sometimes it needs to be slowed down when time allows. There is no economy in making your own pasta sauce, sausages, breads at home. But I do think its important to know whats going in it.
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I think one appreciates it more when one has to do more than throw a frozen chunk of something into a microwave. The happy equilibrium is somewhere between that and mother spending half her waking day in the kitchen and the other half doing laundry.

We are more and more being conditioned to ignore the social aspects of our jobs, meal preps, families, tasks etc.
 
Joe Bass said:
Can I post a Sunday breakfast sandwich on here? Well I'm going to anyway.
Toasted bagel, 2 eggs, 1 slice of bacon and some processed cheese. Topped with a dollop of salsa.
f2d1ea6958a5795a30db6c4294ae9d9e.jpg


Sent from the Purple Zone
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Joe, good for you for not getting that at a drive through window. I'd rethink processed cheese, its two places on over on the chemical food chain from plastic. I've started really reading labels on bread products, often the sugar is second or third on the ingredient list. Staggering amounts of refined sugar is in a lot of breads.
 
crankcall said:
Joe, good for you for not getting that at a drive through window. I'd rethink processed cheese, its two places on over on the chemical food chain from plastic. I've started really reading labels on bread products, often the sugar is second or third on the ingredient list. Staggering amounts of refined sugar is in a lot of breads.
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Ahhh and how about the good old grilled cheese sandwich. A slice, correction, extruded square of cheese food between two slice of latex white bread, buttered and pan fried. I grew up on that stuff. It is the standard for the product. We have sunk that low.

Maybe I'll have a grilled cheese sammy for lunch if I can find some caraway rye and Havarti.
 
Butter yes, its from a cow usually. Margarine? comes from a big factory with a picture of a cow.
 
crankcall said:
Butter yes, its from a cow usually. Margarine? comes from a big factory with a picture of a cow.
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And yet my diabetic nutritionist still tells me to eat margarine for my health ?
Yeah, I eat butter.
Didn't realize the sugar was so high in those breads. I might have to try some rye bread. Iirc the Dimplfier (spelling? ) brand is supposed to be pretty good.
As far as the cheese goes...I know. The real cheddar slices are so much better. In all ways.

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Hot dogs and chips for lunch today. Gotta build up the immune system by eating crap.

Lol.


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CruisnGrrl said:
Love my pressure cookers
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Just ran my slow cooker yesterday. All day cook and some tender cheap beef at the end. Looked the same as yours.

***edit*** lol I used the same link as one source of my recipe. Used it and a couple of others and combined and selected bits from each. Except I searched for slow cooker recipes.
 
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Riceburner said:
Just ran my slow cooker yesterday. All day cook and some tender cheap beef at the end. Looked the same as yours.
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Yeah, we switched to pressure cookers a couple years back, same results as the slow cooker only much faster and less electricity. That beef shreds on the fork. This is one of the longer recipes, most stuff is under an hour.
 
CruisnGrrl said:
Ended up making a grilled cheese and peameal bacon sandwich for lunch shredded some mozzarella and old cheddar. Trick is buttering both sides of the bread.
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That's the only way to make them. Do you toast your bread first?

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