Cooking and Dining

[tifosi77]

October, on the Cooking Channel.

[Lemon Berry Lobster]

Nice, Alton Brown is the man.

[the wicked child]

Would be nice if Comcast could be arsed to add HD for the cooking channel. Seems like every other station has one but that.

[blackjack68]

Just obtained this weekend's project.

Woman on a local yard sale Facebook page offered two rusty cast iron skillets for $10 total. Several people offered to buy them and I offered to buy them and restore them to glory.

She sent me a PM saying that they were her mother's and her mother has been dead for 30 years and her brother had been living in mom's house and not taken care of them. She mentioned that even though I wasn't first, she wanted them to go to somebody who would appreciate them. I told her I would send her a picture after I cleaned them up. She was appreciative of that.

Picked them up this morning on my way into work (gave her $20 instead of $10 because they should be worth at least that) and haven't had a chance to scrutinize them too much, but the smaller one is a Griswold #7 (looks like it had a smaller logo so it's not old old.)

I look forward working on these this weekend. And the thought of making her smile is pretty cool too.

Cool story, bro.

tl:dr - got some rusty cast iron skillets I'll be cleaning up this weekend.

[tifosi77]

That's really awesome. My mom still has the cast iron skillet that my great grandmother was given when she got her own home in the early 1900s, and I have no idea where it came from before that. I'd love to find an old thing like that and work it back to health. So cool.

[Freddy Rumsen]

Nice

[blackjack68]

Well, after closer examination, the cast iron is in rough shape. The smaller Griswold No.7 701F is pitted underneath possibly from sitting directly in a fire. The inside is pretty good but seems like a lot of the seasoning has been stripped out.

The larger 11 3/4” skillet is in much better shape.

Neither has cracks or any warping. So tomorrow morning they are both getting a lye (oven cleaner) treatment and being left in a sealed plastic bag for a day. Then, on Sunday, I’ll rinse all that off carefully and scrub off any remaining seasoning. Then, onto rust treatment. Most things I read say a even part water-vinegar solution to let it soak off/loosen the rust. But just until it starts removing the rust. Too long in vinegar can start eating away at the iron. Scrub again until rust is removed. Finally, dry on a warm burner. Once dry and the pores have opened a little, coat with oil (flax seed) and put into an 350 degree oven for an hour.

Well, at least that’s my plan.

Before and after photos may eventually be posted here.

[tifosi77]

That's interesting, I've not heard of the vinegar-water thing. Just elbow grease and a steel wool. (That and blasting it in the oven on the self-clean cycle for a while.)

[blackjack68]

That's interesting, I've not heard of the vinegar-water thing. Just elbow grease and a steel wool. (That and blasting it in the oven on the self-clean cycle for a while.)

So many options out there, many warn against the self clean option due to possible warping. Going to try the vinegar method first and then steel wool.

[mac5155]

Dinner club is next week. So I decided to audible and go with a mexican/taco feast.

I'm going to do serious eats carnitas

https://www.seriouseats.com/recipes/201 ... ecipe.html

Attempt these short-rib barbacoa



And then a side of the ChefSteps Queso/nacho sauce.

Of course all the fixins as well - maybe even spring for some homemade guac and pico.

I think the meats will both be basically done at 165 and the cheese is only suggested at slightly higher 167.

[tifosi77]

Chef's Table, seasons 5 and 6 have been announced. Generally very excited, cos I love these shows. But specifically, there's one chef in season 5 and two in season 6 that I'm over the moon about.

In season 6, there will be episodes devoted to Sean Brock and Dario Cecchini. Most of you have probably heard of the former, but the latter is a real character. He's a Tuscan butcher from Panzano, and he quotes Dante from memory as he slices steaks. During the mad cow outbreak a few years ago, he had a televised 'funeral' for bistecca alla Fiorentina, and the mausoleum plaque is still on the outside of his shop today. He's an absolute hoot, and I regret not taking the quick car ride over to his shop when we were on our honeymoon.

But before that, season 5 will have an episode that features Albert Adrià. Nearly everyone in the world of fine dining regard his older brother, Ferran, as one of the most important chefs of the last 100 years. His restaurant, elBulli, more or less invented modernist avant garde cooking (so-called 'molecular gastronomy', which is the stupidest term in the world), and it was named the best restaurant in the world four years in a row. But a lot of people may not realize is that little brother Albert was the MVP of elBulli. He ran the experimental studio (elBullitaller) where, when the restaurant was closed during the six months of autumn and winter, they developed the techniques that made the restaurant a vanguard. It is impossible to overstate Albert's influence on the world of modern gastronomy.

[LITT]

instant pot barbacoa > sous vide barbacoa

[mac5155]

instant pot barbacoa > sous vide barbacoa

Got a recipe?

[LITT]

instant pot barbacoa > sous vide barbacoa

Got a recipe?

i wing it

about 3# chuck roast trimmed and cubed
2 onions (i like mine oniony)

juice of 2 limes
5 cloves of garlic
enough beef broth to look like enough
about a 1.5 table spoons of cumin
salt
pepper
2 or 3 bay leafs
about a 1 tablespoon tomato paste
1 tablespoon oregano
less than a teaspoon of ground cloves
i put in 2 dried guajillo peppers
2-4 cans of diced green chiles

[LITT]

i sear the beef first in the instant pot. take it out, throw the onions in. once the onions are cooked add everything in. high pressure for 60 min

[MR25]

enough beef broth to look like enough

[LITT]

enough beef broth to look like enough

like i said, i wing it. after the 60 min and depressurization, i usually leave it on saute for a while until it reduces down a fair amount as well which helps concentrate the flavors

[count2infinity]

Honeycrisp apple sauce>>>>>>all other apple sauces. In case anyone was wondering.

[skullman80]

Honey crisp apples are the best apple overall by a large margin.

[count2infinity]

I got a bushel of them today at a local orchard. I made some hand pies, apple sauce, oatmeal topping, and a few crisps... still had a couple to keep as snacks through the week. The apple sauce is just the apples, water and some lemon juice. Nothing else. It's fantastic. I'll add a bit of cinnamon for consumption, but that's about it.

[count2infinity]

Also... I pretty much chopped off the tip of my pinky finger today while I was prepping some veg. Not fun.

[eddy]

Best way to cook a big t-bone? Anyone ever sous vide one?

[Dickie Dunn]

Best way to cook a big t-bone?

Sous vide it.

Anyone ever sous vide one?

Yes.

[eddy]

Best way to cook a big t-bone?

Sous vide it.

Anyone ever sous vide one?

Yes.

What's your process?

[MR25]

My roommate got a sous vide for the house. Maybe I may actually be able to cook something.