Cooking and Dining

[RonnieFranchise]

Nothing I cook would be worthy of this thread.

[tifosi77]

If you cook, it is worthy.

Cook food, take pics, share.

[count2infinity]

Nothing I cook would be worthy of this thread.

well, how can you get better if you don't experiment, show pictures and ask for help? I'll be the first to admit that when I started out cooking, I knew nothing. Now that I have about half a decade of really trying to understand cookin under my belt... I still know nothing. I think that's the best part about cooking. There's always something new to try, some new technique you've never heard of, a new flavor you've never had, etc. The amount of times that I've handed my wife a spoon of something new I'm trying to make and she gives me an "eww" face are beyond fingers and toes at this point and still going up. It's a lot like golf. 20 bad shots, oh well, it's that one really good shot that keeps you coming back for more.

Anyways, that's my long winded way of saying "give it a shot anyways..."

[count2infinity]

btw... I only post pictures of things that turn out well.

[shmenguin]

i'd post more pictures if i had a super quick way to get them linked to the forum. like one-step quick.

made orange peel chicken saturday night. it's the pinnacle of white people chinese food. and it was wonderful. the amount of refined sugar and cooking oil was about a zillion times more than my body is used to, however.

[tifosi77]

The one-click option would require uploading the image directly to the forum, tho. That could get into some dollars for server storage.

As it is for me, when I take a picture of something I like it goes to Facebook, Pinterest and Picasa (the links are share here are from Picasa), and then it uploads directly to ChefSteps if I post there.

[blackjack68]

Did the cast iron skillet sear and oven bake method on a ribeye again since it was perfection the first time...although I didn't account for having a bone-in ribeye this time. Messed up timing, but the flavor was very good.

[tifosi77]

Yes, the bone sort of acts as a sink and slows the transfer of heat somewhat. That's partly why the meat right next to the bone is favored by many, even if they don't exactly know why..... because of that sink effect, the meat that's actually touching the bone will be slightly less cooked than the rest of the steak. As a result, it's flavor is perceived as somewhat 'sweeter'; it's actually just more rare.

[Viva la Ben]

My wife and I went to Chaang Thai in Morgantown, and it was pretty good.

[llipgh2]

Has anyone been to Bread and Salt bakery in Bloomfield? I'm planning to stop by Friday.

[Silentom]

So this thread seems to fancy to talk about pizza... but Milano's pizza on Rt. 8 in Allison Park is really good as I discovered last night.

We need a pizza thread.

[tifosi77]

Fun with leftovers

Pork Tenderloin, Soy-Ginger Vinaigrette, Pea Shoots, Pickles

[columbia]

Quick pickes?

<phrasing>

[Sarcastic]

How do you guys prepare ground beef for hamburger? I'm about to go make burgers and last time I put some Worcestershire sauce in it, it was really good. I'd like to experiment some, though.

[tifosi77]

Quick pickes?

<phrasing>

Nope, they've been in the brine since August or so. I don't have a chamber vac sealer, and my whipping siphon is only 1 pint, so flash pickling for me is not really an option.

[tifosi77]

How do you guys prepare ground beef for hamburger? I'm about to go make burgers and last time I put some Worcestershire sauce in it, it was really good. I'd like to experiment some, though.

I used to be the guy who loaded the patties with stuff, but now I just spread the meat out in a single layer and liberally salt it the night before, then mix in an egg prior to forming patties.

[blackjack68]

I like some finely minced red onion in the meat.

And on special occasions (when I'm just making for myself), I'll used some minced jalapeno. The fresh ones, not the canned or jarred pickled ones.

[count2infinity]

for burgers, the meat itself is just salt and pepper. If I want to add other flavors I do in the form of sauce or toppings.

[LITT]

i like to put dried ranch dressing in my turkey burgers.

actually, those dip packets they sell at home and art shows we always put those in our ground meet and they are all tasty

[shmenguin]

for burgers, the meat itself is just salt and pepper. If I want to add other flavors I do in the form of sauce or toppings.

me too. i'm surprised we have so much burger manipulation here.

with that said, i don't particularly care for my burgers, so maybe they're onto something.

[the wicked child]

for burgers, the meat itself is just salt and pepper. If I want to add other flavors I do in the form of sauce or toppings.

This. Unless it's ground turkey, in which case I use cajun seasoning.

[columbia]

Super pumped that the convenience store near work decided to lease out a 1/3 of the space to a woman from Vietnam. Pho and banh mi here I come.

Forget food trucks, i'd like to see more micro spaces in urban areas.

[mac5155]

Yes, the bone sort of acts as a sink and slows the transfer of heat somewhat. That's partly why the meat right next to the bone is favored by many, even if they don't exactly know why..... because of that sink effect, the meat that's actually touching the bone will be slightly less cooked than the rest of the steak. As a result, it's flavor is perceived as somewhat 'sweeter'; it's actually just more rare.

Hmph. Learn something new every day

[mac5155]

Fun with leftovers

Pork Tenderloin, Soy-Ginger Vinaigrette, Pea Shoots, Pickles

What temp do you cook your pork to? I'm afraid to eat anything that pink. Unless you used SV...

[count2infinity]

Pork of our day is way safer than what caused our parents and their parents generation to burn it to a crisp. Give pork a try at a lower temp, especially loin. It's pretty darn tasty. I think Alton did a Good Eats episode on pork chops and how to properly cook them.