Cooking and Dining

Postby **tifosi77** » Sun Mar 18, 2018 11:47 pm

Honestly, that's top-drawer stuff, c2i. Well done.

Postby **LITT** » Mon Mar 19, 2018 8:23 am

what pizza stones do you use?

i had a pampered chef hand me down one that cracked on the egg when i got it over 750*

have had good results with this: https://www.crateandbarrel.com/pizza-gr ... ne/s668435

Postby **count2infinity** » Mon Mar 19, 2018 10:18 am

I believe mine is pampered chef as well... it was a wedding present.

I'll be getting a steel once this thing breaks (which they inevitably do...). I actually might break it on purpose just so I can go buy a steel.

Postby **columbia** » Mon Mar 19, 2018 9:12 pm

This New Device Mimics NYC Water, So You Can Eat True New York Bagels and Pizza Anywhere
http://www.foodandwine.com/news/nyc-water-pizza-bagels

Postby **tifosi77** » Mon Mar 19, 2018 9:33 pm

Mulberry Street and Lamonica's in LA do something like this. They both started out shopping water across the country, but eventually MS had the water'fingerprinted' and started making it from local LA tap water.

I've never fact checked that, but it feels right.

Postby **dodint** » Tue Mar 20, 2018 11:09 am

That's what Sam Adams brewery does. Making sure everyone in the country gets the taste of what the BWSC has to offer.

Postby **tifosi77** » Thu Mar 22, 2018 3:34 pm

This should go over well....

Having a weird thing today in the Cook With Joule FB group. Apparently a new-ish member has blocked the accounts of all but two admins of the group (the guy who approved is join request, and me). That's kinda of squirrelly behavior, so we're trying to find out what's up with that. Turns out the guy is Facebook friends with Bryan Heitkotter.

Heh.

Postby **shafnutz05** » Thu Mar 22, 2018 4:49 pm

This should go over well....

Having a weird thing today in the Cook With Joule FB group. Apparently a new-ish member has blocked the accounts of all but two admins of the group (the guy who approved is join request, and me). That's kinda of squirrelly behavior, so we're trying to find out what's up with that. Turns out the guy is Facebook friends with Bryan Heitkotter.

Heh.

I have really been enjoying the posts in that community when they pop up in my notifications...everyone seems friendly/non-judgmental.

Postby **tifosi77** » Thu Mar 22, 2018 4:59 pm

It's generally a good group. But every couple weeks there's one or two poo poo heads that rear up and kind of make it ugly for an hour or so. But they usually get the banhammer right away.

Postby **dodint** » Thu Mar 22, 2018 5:06 pm

Wasn't me.

BH has a ton of friends because of what he used to do. He's been quietly shaving that down now that he's back to being a mortal.

Postby **columbia** » Thu Mar 22, 2018 10:45 pm

Finallly going through with sous vide duck this weekend:
https://www.chefsteps.com/activities/so ... rispy-skin

Postby **tifosi77** » Fri Mar 23, 2018 2:25 pm

They have a recipe for duck skin crumble as a garnish that I actually prefer to leaving the skin on the breast. It's also good as a garnish for other things, like salmon.

Postby **count2infinity** » Sun Mar 25, 2018 4:11 pm

Any of yinz ever have a cara cara orange? We got a bag of them at Trader Joe’s today and gave one a try... barely any acid to it at all, very sweet, and it’s pink inside. Strange, but it was like candy. Good stuff.

Postby **Dickie Dunn** » Sun Mar 25, 2018 5:36 pm

Yes. I’m a fan. Very sweet. The interior color is grapefruit-esque.

Postby **the wicked child** » Sun Mar 25, 2018 7:25 pm

Made carnitas enchiladas tonight. Turned out pretty good, albeit slightly spicier than I ws going for.

Carnitas itself was the best batch I've ever made.

Postby **LITT** » Tue Mar 27, 2018 2:55 pm

i received a smoked turkey for christmas. i froze the carcass to make a broth with it; however, i am now a little gun shy about using a smoked turkey carcass for the flavor of the broth.
thoughts?

Postby **eddy** » Thu Mar 29, 2018 9:27 am

I'm going to sous vide a beef tendorloin this weekend. I found this recipe. Anyone have suggestions for anything else? Why and do you need to use twine?

https://www.chefsteps.com/activities/pe ... loin-roast

Postby **mac5155** » Thu Mar 29, 2018 9:34 am

I'm going to sous vide a beef tendorloin this weekend. I found this recipe. Anyone have suggestions for anything else? Why and do you need to use twine?

https://www.chefsteps.com/activities/pe ... loin-roast

To keep it an even thickness. You don't have to. It makes it look nicer.

Postby **eddy** » Thu Mar 29, 2018 1:28 pm

what are thoughts on sous vide a flank/skirt steak? I really don't know which one this is.

Postby **tifosi77** » Thu Mar 29, 2018 4:47 pm

Is the steak long and skinny? (Skirt) Or is it sort of square-ish and flatter at one end than the other? (Flank)

Skirt in particular responds best to high direct heat, imo. Light up some charcoal, dump it out, and grill directly on top of the coals. Flank is a bit more versatile and can be cooked SV.

Both cuts take extremely well to marinades.

Postby **eddy** » Sun Apr 01, 2018 3:02 pm

Thanks, it's a flank steak. I've found recipes all over and no 2 were very similar, so I'm trying 133 for 3 hours. Marinated it overnight as well.

Postby **Dickie Dunn** » Sun Apr 01, 2018 3:08 pm

Jenji at Serious Eats has a great marinade for Carne Asada that I love for flank steak.

Postby **eddy** » Sun Apr 01, 2018 3:17 pm

Jenji at Serious Eats has a great marinade for Carne Asada that I love for flank steak.

I just read that, I wish I would have read it a day ago!

Postby **tifosi77** » Sun Apr 01, 2018 5:43 pm

Thanks, it's a flank steak. I've found recipes all over and no 2 were very similar, so I'm trying 133 for 3 hours. Marinated it overnight as well.

Marinating is passive time, so this tip from Uncle Tif is of limited value. But I've found that cooking meat SV in the actual marinade delivers similar results as marinating overnight, wiping the liquid away, then cooking. Just look out for the usual pitfalls of low-temp cooking with garlic, if applicable.

Postby **eddy** » Sun Apr 01, 2018 6:17 pm

Thanks, it's a flank steak. I've found recipes all over and no 2 were very similar, so I'm trying 133 for 3 hours. Marinated it overnight as well.
Marinating is passive time, so this tip from Uncle Tif is of limited value. But I've found that cooking meat SV in the actual marinade delivers similar results as marinating overnight, wiping the liquid away, then cooking. Just look out for the usual pitfalls of low-temp cooking with garlic, if applicable.

The whole meal was a disaster. My searing game is terrible to begin with and I ran out of gas and panicked this time. I think a torch is in my future and I need to weigh not using SV for everything