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Richard Chrz our winter has been busy. More Snow, Rain, and Ice than we've had in years. We are tough Minnesotans though...haha. Thanks for the positive comments on my soup. Stay warm. -
Skip Reminds of when Ole and Lina got the farm surveyed. The surveyor came back and told them he had news. Turned out their farm was in Iowa, not Minnesota like they thought. They started jumping up and down, laughing and screaming. He asked why they were so happy. "No more of dose Minnesota vinters."
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mmmMMMMmmm homemade all the way. Nice work. Hope you and your wife are feeling better, Skip .
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Well done everyone. These posts are absolutely stunning. You are some amazing cooks! (and photographers)Comment
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Chinese-American Kung Pao Chicken and holy sweet baby Jesus this was delicious. From Kenji's "The Wok."
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Last edited by Richard Chrz; January 13, 2023, 06:46 PM.Comment
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Million dollar steak and eggs? Price is firm, I know what I got!
Had a recipe earlier that needed egg whites, with the price of things I couldn't waste the yolks... so 3 days in salt and then rinsed, 1 day on a dry rack in the fridge, then 4.5 hours below 180 on the smoker... to be freshly grated on top of these over priced t-bones.
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hoovarmin it was good, I only lightly seasoned and dry brined the steaks and I suspect if I had just grilled them the smoke flavor from the eggs would have been more prominent. I will definitely do this again in the future.
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Went south of the border tonight for dinner. Way south.
Picanha! SVQ picanha, from frozen, to be precise. Dry brined about 12 hours then into the SV bath for 2.5 hours at 133F, yesterday. Today, slathered some evoo on followed by POG + a touch of cayenne then onto to the SNS kettle for an hour + to 130F. Finale, a sear over the coals.
Incredibly moist and tender.
Side of potatoes gratin.
Asparagus and picanha sans chimichurri.
With chimichurri.
Such incredible flavor. Salt, fat, acid, heat and smoke!Comment
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Duck Dinner Part Deux:
This time Duck Confit. (Leg and Thigh) With Glazed Carrots and Duck Fat Potatoes. The Potatoes were so Good the First Time, we did them a second Time. The Sauce was a Duck Stock, Shallot, Garlic, Honey, Apple Cider Vinegar, Sage and Thyme Reduction. Ernest may like this one.
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Smashburgers made out on the grill.
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Our last piece if Click Akaushi! Dry-brined, reverse seared tri-tip on the SnS.
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Did my first injection, on a Duroc pork loin that was part of my Secret Santa haul from Skip. Dry brined overnight, doused with Jenni In A Bottle rub, and injected with a blend of chicken stock, melted butter, dash of Worcestershire, and some finely ground rub. SnS kettle in 2-zone mode running at 250-275 with a couple of apple chunks, pulled when IT reached 137F/58C to rest for about 20 minutes, during which it carried over to peak at just a fraction under 144F/62C. Delicious! Plated with some steamed rice and my lovely bride's garlic-roasted cauliflower.
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I didn't have anything to compare with, but I've had my share of dry loin before, and this was the furthest thing from. It's attributable to some combination of quality starting material, the injection, and not letting the IT get above 145F/63C... Sounds like an experiment is called for, I'll get a larger loin at some point and cut it in half, so I can inject one and not the other. For SCIENCE!
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Worked thru dinner last night and going out with friends this evening so lunch it is! This was a request from my girls and I almost never say no to my girls…
Sausage Burgers w/ grilled onions and hash browns.
If you have never substituted breakfast sausage for hamburger you are really missing out! We normally do raw onion but wanted to try the grille since we were using the griddle and they were awesome.
Last edited by CHNeal; January 14, 2023, 12:48 PM.Comment
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