Cooking and Dining

mamaemeritus
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Cooking and Dining

Postby mamaemeritus » Thu Aug 11, 2022 8:48 am

Speaking of bread baking, one bread recipe I would highly recommend is Japanese Milk Bread Rolls.

https://www.kingarthurbaking.com/recipe ... lls-recipe

My SIL says that these rolls are as good or better than the milk rolls she ate when she lived in Japan, which were a favorite of hers. They make for killer dinner rolls for Thanksgiving and the like. Pretty easy to make, too.
Highly suggest these, Shyster: https://www.bonappetit.com/recipe/pull- ... hive-rolls

dodint
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Postby dodint » Thu Aug 11, 2022 11:28 am

Nevermind.
Last edited by dodint on Thu Aug 11, 2022 11:35 am, edited 1 time in total.

NTP66
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Postby NTP66 » Thu Aug 11, 2022 11:33 am

Try your hand at beef wellington.

dodint
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Postby dodint » Thu Aug 11, 2022 11:34 am

Why do you do that?

NTP66
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Postby NTP66 » Thu Aug 11, 2022 11:35 am

Suggest one of the best beef meals I've ever eaten in my entire life? Seriously, it appears to be a dodint to make, but the end result is amazing.

dodint
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Postby dodint » Thu Aug 11, 2022 11:39 am

That's such a blindly stupid answer that I honestly couldn't tell if you were trolling or just completely inattentive. I described the cut of meat, stated its size, and included a picture.

Your answer was "make a dish that requires three pounds of meat using your 12oz cut."

I get that free advice is worth what I paid for it but I'd have preferred you not answered at all.

NTP66
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Postby NTP66 » Thu Aug 11, 2022 11:41 am

I should have specified individual beef wellington's, yes, as that's what I buy from Fresh Market. But christ, I didn't think I was being an dadhole there, so I'll just step aside.

dodint
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Postby dodint » Thu Aug 11, 2022 11:50 am

Alright, I legitimately thought you were trolling.

I was already annoyed at sifting through a bunch of recipes that required a much larger piece of meat and came here for help. I explained the issue pretty clearly and the very first response was you, a guy that likes to stir some **** (as do I), flippantly recommending a recipe that requires several pounds of meat. That took me off-guard which is why I earnestly asked why you'd do that. Then you backed it up with the next post saying it was the best beef meal of your life like that's going to change the quantity of meat I'm working with.

I'm sorry for misreading you and reacting that way. I think if you look at it from my perspective you can see where my reaction came from.

NTP66
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Postby NTP66 » Thu Aug 11, 2022 11:54 am

All good, I definitely missed part of your post even though I read it all, so that's on me. FWIW, I only mentioned it because it really is one of our favorite dinners, but I'm too lazy to actually make it from scratch using 6-8oz filets. I also think it would actually be better doing it individually as opposed to a whole tenderloin if only to be able to make a bunch and freeze most for later. This is similar to what I buy at Fresh Market: https://domesticseafood.com/products/beef-wellington

I'm sure somebody else would be able to come up with a better suggestion that isn't as time consuming.

dodint
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Postby dodint » Thu Aug 11, 2022 11:56 am

:thumb:

mac5155
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Postby mac5155 » Thu Aug 11, 2022 2:47 pm

You have a 12oz filet?

Salt pepper and grill that ish

Kane
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Postby Kane » Thu Aug 11, 2022 2:49 pm

Pan sear and finish in the oven. Pad of butter on the top.

LITT
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Postby LITT » Thu Aug 11, 2022 3:35 pm

Pan sear and finish in the oven. Pad of butter on the top.
i'm in for this as well

dodint
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Postby dodint » Thu Aug 18, 2022 10:39 am

That's what I ended up doing. 2 minutes for each side in a cast iron skillet and then put the pan in the oven for 6 minutes at 415F. Finished it with some rosemary and a pad of garlic butter. Turned out really well, so tender. I have several pounds of beef fillet and this will be my go-to preparation. :thumb:

Morkle
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Postby Morkle » Thu Aug 18, 2022 10:56 am

Yea but have you tried beef wellington?

/i keed i keed

dodint
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Postby dodint » Thu Aug 18, 2022 11:03 am

I hear it's a dodint to make, but the end result is amazing.

NTP66
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Postby NTP66 » Thu Aug 18, 2022 11:10 am

The place I get mine from changed their source, so now they're much smaller, but stayed the same price. So I may be going down the DIY route with those myself soon enough.

Beveridge
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Postby Beveridge » Thu Aug 18, 2022 11:13 am

This has been our go to for NYE dinners the last several years.

https://www.rastellis.com/products/beef-wellington

NTP66
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Postby NTP66 » Thu Aug 18, 2022 11:14 am

My man. Just signed up for stock notification.

Beveridge
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Postby Beveridge » Thu Aug 18, 2022 11:17 am

I've never had a bad steak cut (or seafood) from Rastelli's. Love them.

Dickie Dunn
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Postby Dickie Dunn » Thu Aug 18, 2022 11:57 am

This has been our go to for NYE dinners the last several years.

https://www.rastellis.com/products/beef-wellington
Image

Who the **** decided to use the "cooked the living piss out of it" picture for marketing?

tifosi77
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Postby tifosi77 » Thu Aug 18, 2022 12:43 pm

Haha, I saw that pic and got sad face. Beef tenderloin is pretty useless and not worth anything like the price you have to pay for it. But there's no need to do that to it. At first blush I thought that must be brisket.

tifosi77
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Postby tifosi77 » Thu Aug 18, 2022 12:44 pm

(I'm guessing that's some sort of concession to the desired doneness for the pastry?)

NTP66
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Postby NTP66 » Thu Aug 18, 2022 12:56 pm

Nah, that's just bad execution on the cooking. All of mine come out nice and medium with cooked dough.

blackjack68
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Postby blackjack68 » Thu Aug 18, 2022 3:25 pm

This has been our go to for NYE dinners the last several years.

https://www.rastellis.com/products/beef-wellington
Not far from my house, but $24 for a 5oz filet?!?! GTFOH.

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