Cooking and Dining

[tifosi77]

Mmm, with consumption sauce and diphtheria jelly.

[count2infinity]

Well, you guys, as usual, are useless. I'm on my own, I see.

[shafnutz05]

Well, you guys, as usual, are useless. I'm on my own, I see.

Believe it or not I have this page bookmarked from one of my Stumble Upon binges. This is a really neat look.

http://researchingfoodhistory.blogspot. ... m.html?m=1

[tifosi77]

I though 'bucket of rickets' was a fairly useful suggestion. *shrug*

[Shyster]

Pease porridge.



Sweet potato pudding.

[the wicked child]

I don't typically do the pork + kraut thing on new year's since I don't particularly like kraut outside of reubens... however, I do still have like half a pork loin in my freezer that I need to do something with, so if anyone has any ideas for something interesting I could make with that... I am all ears.

[tifosi77]

Apparently rickets is verboten, so good luck.

[mac5155]

Welp
Had a brisket dry brining. Planned on smoking it for tomorrow around 3pm, so I was starting about 24 hours in advance to give myself plenty of time. Until I went out and the burner on my smoker is split in half and the propane has some pop back going on. So I called an audible and it's in the sous vide jacuzzi at the moment. I'm just wondering some opinions ( @tifosi77) becuase I have to get this thing done by like 4... The app calls for 24 hours plus 4 in the oven. Which one is the better candidate for consolidation? Finish at a higher temp for an hour? Run it in the bath for 24 then under the broiler for 20 min a side?

[the wicked child]

Made an old German classic for our Xmas. Party tonight... käseigel, otherwise known as cheese hedgehog.

Got a foil body with a head (peppercorn eyes and caramel nose) and then stabbed liberally with skewers containing a mix of pepperoni, kielbasa, bratwurst, mozzarella, extra sharp cheddar, and swiss cheeses.

Got a couple mustards for dipping. Nice spectacle, if nothing else.

[tifosi77]

Welp
Had a brisket dry brining. Planned on smoking it for tomorrow around 3pm, so I was starting about 24 hours in advance to give myself plenty of time. Until I went out and the burner on my smoker is split in half and the propane has some pop back going on. So I called an audible and it's in the sous vide jacuzzi at the moment. I'm just wondering some opinions (tifosi77) becuase I have to get this thing done by like 4... The app calls for 24 hours plus 4 in the oven. Which one is the better candidate for consolidation? Finish at a higher temp for an hour? Run it in the bath for 24 then under the broiler for 20 min a side?

Crap, i missed this. Time is tenderness; anything after call it 6-8 hrs hours and it will be 'cooked with collagen broken down into gelatin', the extra soak is purely textural. I'd cheat on the oven time, or add a smokey element to the rub (charred onions, for example).

Hope it worked out.

[tifosi77]

Pretzel Strawberry Pie

What did i do to deserve this

[mac5155]

Welp
Had a brisket dry brining. Planned on smoking it for tomorrow around 3pm, so I was starting about 24 hours in advance to give myself plenty of time. Until I went out and the burner on my smoker is split in half and the propane has some pop back going on. So I called an audible and it's in the sous vide jacuzzi at the moment. I'm just wondering some opinions (tifosi77) becuase I have to get this thing done by like 4... The app calls for 24 hours plus 4 in the oven. Which one is the better candidate for consolidation? Finish at a higher temp for an hour? Run it in the bath for 24 then under the broiler for 20 min a side?

Crap, i missed this. Time is tenderness; anything after call it 6-8 hrs hours and it will be 'cooked with collagen broken down into gelatin', the extra soak is purely textural. I'd cheat on the oven time, or add a smokey element to the rub (charred onions, for example).

Hope it worked out.

I did 22 in the bath and 1.5 in the oven. It was surprisingly good. I didn't modify it at all - just dried it off and put it in the oven.

[MrKennethTKangaroo]

Pretzel Strawberry Pie

What did i do to deserve this

You mean pretzel salad?

[tifosi77]

I'm not quite sure.

[robbiestoupe]

We call it pretzel jello salad in our family

[count2infinity]

We call it "You're not invited next year".

[shafnutz05]

I made sous vide filet mignon yesterday for the family. It was an absolute hit. Did about an hour and 15 minutes at 130F and finished with a nice sear. Several said it was the best steak they've had outside of a steakhouse.

[robbiestoupe]

We call it "You're not invited next year".

good, more for me

[mac5155]

I made sous vide filet mignon yesterday for the family. It was an absolute hit. Did about an hour and 15 minutes at 130F and finished with a nice sear. Several said it was the best steak they've had outside of a steakhouse.

We do a whole Filet at my sister in laws each Christmas. It was really good. Only thing is the sear is hard with such a big piece of meat.

[Viva la Ben]

We did a 10lb prime ny strip roast. It was less expensive than the choice standing rib roasts. So easy to carve without bones.

[tifosi77]

Two people in the Cook With Joule group pre-ordered center-cut tenderloin roasts (chateaubriand) for whatever preparation from their butchers. One was given a chuck roast instead, the other was given scrap tail pieces of tenderloin tied together. And if course they were charged full freight.

[Viva la Ben]

costco doesn’t use meat glue (I think)

[tifosi77]

There was a news expose a few years ago in New Zealand, or Australia or somesuch, about the growing practice of butchers surreptitiously using transglutaminase to cobble together roasts out of scrap cuts and selling them as the genuine article. The consensus among my cooky friends was that this is not a problem so long as the butcher was being forthright about the practice and charging appropriately. It might even be a good way to save a few bucks.

[Viva la Ben]

Meat glue appears to be pretty good at making big solid roasts. It’s those unscrupulous butchers giving it a bad name.
I watched this on YouTube while looking for roast recipes....the experiment is kind of bogus due to the seasoning variable.

[mac5155]

So I made some legs and thighs in the jacuzzi tonight for fried chicken tomorrow.

Should I bother to re therm from the fridge tomorrow? Or just go straight to frying?