Highly suggest these, Shyster: https://www.bonappetit.com/recipe/pull- ... hive-rollsSpeaking 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.
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Nevermind.
Last edited by dodint on Thu Aug 11, 2022 11:35 am, edited 1 time in total.
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Try your hand at beef wellington.
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Why do you do that?
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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.
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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.
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.
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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.
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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.
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.
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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.
I'm sure somebody else would be able to come up with a better suggestion that isn't as time consuming.
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You have a 12oz filet?
Salt pepper and grill that ish
Salt pepper and grill that ish
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Pan sear and finish in the oven. Pad of butter on the top.
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i'm in for this as wellPan sear and finish in the oven. Pad of butter on the top.
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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.
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Yea but have you tried beef wellington?
/i keed i keed
/i keed i keed
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I hear it's a dodint to make, but the end result is amazing.
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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.
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This has been our go to for NYE dinners the last several years.
https://www.rastellis.com/products/beef-wellington
https://www.rastellis.com/products/beef-wellington
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My man. Just signed up for stock notification.
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I've never had a bad steak cut (or seafood) from Rastelli's. Love them.
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This has been our go to for NYE dinners the last several years.
https://www.rastellis.com/products/beef-wellington
Who the **** decided to use the "cooked the living piss out of it" picture for marketing?
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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.
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(I'm guessing that's some sort of concession to the desired doneness for the pastry?)
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Nah, that's just bad execution on the cooking. All of mine come out nice and medium with cooked dough.
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Not far from my house, but $24 for a 5oz filet?!?! GTFOH.This has been our go to for NYE dinners the last several years.
https://www.rastellis.com/products/beef-wellington
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