What's for dinner?

[mbroyda]

Would a GTAM meetup at your place count as a special occasion ?

thats a hard no

 

[Relax]

@kwtoxman it could be the lighting, but its a 120 degree centre, the cap is closer to 140, I have yet to be able to cook the cap and eye to the same temperature. going to pull the trigger on a Green Egg style charcoal grill, and will experiment with some low and slow cooking to see if I can get better results.

Try reverse searing in the oven/BBQ if you have the time. You can get it consistent all the way through that way. I use 200F for steaks (thick cuts like Costco) to speed things up because I don't have the time, but for prime rib, I use 170 which takes about 8 hours.

 

[mbroyda]

Try reverse searing in the oven/BBQ if you have the time. You can get it consistent all the way through that way. I use 200F for steaks (thick cuts like Costco) to speed things up because I don't have the time, but for prime rib, I use 170 which takes about 8 hours.

i dont have that kind of patience lol, i've tried the sous vide with a reverse sear before, and wasn't crazy about it

 

[kwtoxman]

@kwtoxman is this more to your liking?

It's very nice, I typically get more colour and more rare but those are my tastes. There's a technique to it and I like the results. I also have one of the best grills on the market, imo it helps a lot

.

Here's a recent grocer rib roast.

This is angus ribeye (from the butcher which obviously helps)

That's food porn rare beef to me. Haha


Love the Wagyu beef pics @mbroyda

! That's premium stuff.

That roasted cauliflower a la Fat-Pasha guide looks amazing @mbroyda. I will try that. Thx!

It's all great. Have a great weekend. Cheers.

 

[kwtoxman]

Another great meal, Instant pot French onion soup. This is a three cheese deluxe version with fresh hand grated mozzarella, gruyere and grana padano

. Lots of nice big pictures and very tasty. Highly recommended

.

This bowl is an example of a preparation light on the cheese.

Here are the onions prepped. It's an impressive amount. It's an impressive amount for lots of servings .

Cheers and have a great weekend.

 

[Relax]

@JavaFan the concept is exploding at the moment. They just opened a similar thing mear Square One.
Planning on making my way over in the near future.

A recent Shark Tank episode had a vendor that operates exclusively in these "food halls".
Although they take a 25% royalty (rent, tmi etc), if you don't sell anything, you don't pay.
And because the landlord foots the bill for the construction, your start up costs are limited to the kitchen space.
This is a win for the business and a win for us foodies!

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Where is the one near Square One?

 

[kwtoxman]

Here's a quality 9.4 lb smoked picnic ham with scratch-made spicy apricot glaze; an Easter holiday meal

. It was cooked low and slow for a touch over 4 hours on the Weber Summit grill. I smoked the ham (again) with hickory, apple and cherry woods. Big pictures. Awesomely tasty stuff

.

Served with scratch-made scalloped potatoes, garden carrots, optional hot mustard and a fresh baked wild blueberry pie for dessert (with optional heavy whipping cream).

Cheers

 

[J_F]

interesting technique KW
I usually do the smoking during the long cook
then finish sans-smoke

your way would use less smoking consumables

 

[Joe Bass]

Where is the one near Square One?

I apologize, the app deleted somehow and just saw this.
I haven't been yet, but they opened a couple of weeks ago.
My understanding is that it is on the outskirts...like the Pladium area....but I'm not sure.

The Food District | Square One Shopping Centre

As part of an elevated food experience for tourists and locals alike, Square One is pleased to introduce The Food District. This interactive food concept offers local, handmade, high-quality foods in a setting that is inspired by both modern and vintage food emporiums. Stretching over 34,000...

shopsquareone.com

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[kwtoxman]

@JavaFan, I was going back a few pages and saw your French onion soup meal (slipped my mind). Great minds think alike

.

That ham technique is excellent @JavaFan. I add a fresh smoke to the ham on the grill for the first 30 minutes and it definitely enhances the flavours. And that's all the ham needs; I recently prepared a plate for a friend and you can smell the smoke in the food in the room even if not eating. It's a great meal and excellent. Definitely recommended.

 

[kwtoxman]

Here's another very tasty Asian stir fry from the stovetop wok. Large 16-20/lb Zipperback shrimp with some Asian instant noodles, peanuts and lots of fresh minced garlic and vegetables. I used a small amount of sauce scratch made similar to the earlier cooks here.

More red wine and shallot marinated beef kabobs.

Last of the ham leftovers.

Cheers and have a great weekend.

 

[mbroyda]

Locally sourced burrata with pesto and tomatoes to start, rotini with a wagyu meat sauce for a main, and some Barbaresco to wash it all down with

 

[kwtoxman]

Great pics and food @mbroyda

Another recent meal here, rotisserie chicken from the Weber Summit grill. I hadn't cooked a rotisserie chicken for about a year (too many good recipes). It's super easy. I picked up this whole chicken on sale for <$7 at the local grocer and marinated it in a national BBQ competition award winning sauce for ~3 days. I collected the drippings and made gravy as well. And I also prepared some garlic and cream cheese skin-on mashed garden potatoes. It was a great and super tasty meal.

The sugars in this BBQ sauce caramelize during the rotisserie cook giving the chicken the black look you see in spots. Those areas are sugar sweet . Here are some big pictures of the meal and cook.

Enjoy the weekend.

 

[kwtoxman]

PC Thai green curry mussels with naan bread.

It's cheese smokie sausage season again . I didn't get a picture of the cook but did the same as this on the Weber summit grill, with mustard, corn relish and chopped green onion.

Some snacks here. More premium Soma chocolate.

These are great peanuts. Highly recommended.

 

[jc100]

With cinco de mayo having just passed I made a twist on a Latin American dish, a roasted butternut squash, poblano and ginger soup. I roasted the squash on the BBQ with garlic, ginger and poblano peppers in olive oil. Scooped out the flesh of the squash and added the skinned poblano and garlic, ginger and squash and any liquid (oil from the roast) to a blender with some vegetable stock. Puréed the lot and then put that in a large pot to simmer and develop a bit more. Meanwhile I finely chopped some green onion, sweet onion, red pepper and jalapeños to make a picadillo which can be a fresh accompaniment to a soup (among other things, look it up!). You add that to the hot soup and stir it in. Delicious.

 

[mbroyda]

birthday present arrived a little early

might need to buy stretchier pants.....

 

[Joe Bass]

McHappy Day
So you know what we had.

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[roadrash]

McHappy Day
So you know what we had.

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Happy meal ?

 

[Joe Bass]

Happy meal ?

Lolz
Well, I meant McDonald's but yeah there was a happy meal involved.
And a Big Mac

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[J_F]

so a decent chef's knife is a must-have for us home culinary artists
I've had a bunch over the years
and used some decent cutlery when I did it for a living

if anyone is looking for a decent chef's knife without spending a bunch of dough
I found one a year ago at WallyWorld of all places

German stainless blade, nicely balanced
steel carries right through the handle and is triple rivited- good safety feature
been using this knife now for over a year - pic will show you that I keep it sharp on the whetstone
and it still is doing very well in the kitchen, although I figured it would be disposable

it's WallyWorld branded with the Home Trends logo
don't know how they sell it for only $15 ??