Cooking and Dining

Postby **mac5155** » Tue Nov 20, 2018 8:02 pm

Hey my wife always complains but ya never hear iceberg being recalled!

Postby **tifosi77** » Wed Nov 21, 2018 9:45 pm

Watching the first episode of The Final Table on the Netflixes. Some of the contestants would be qualified to judge Top Chef, and the judges are from some of the best restaurants in the world. Grant Achatz, Enrique Olivera, Claire Smyth, Andoni Luis Aduriz..... it's nuts.

Postby **the wicked child** » Thu Nov 22, 2018 2:09 pm

Watching the first episode of The Final Table on the Netflixes. Some of the contestants would be qualified to judge Top Chef, and the judges are from some of the best restaurants in the world. Grant Achatz, Enrique Olivera, Claire Smyth, Andoni Luis Aduriz..... it's nuts.

Oh yeah, I just noticed that on Netflix yesterday... I only got to watch part of the first episode but seems like there is promise there

Postby **tifosi77** » Thu Nov 22, 2018 3:44 pm

A little under 800g of sliced potatoes...... around 380g of full fat butter....... around 210g of whole milk.............. for pomme puree.

Been nice knowing you all.

Postby **Lemon Berry Lobster** » Thu Nov 22, 2018 4:44 pm

What is in that in a real unit of measure?

Postby **tifosi77** » Thu Nov 22, 2018 5:05 pm

A little under 2 lbs of spuds, 12 oz of butter. Which is actually less butter than the recipe calls for.

Postby **mac5155** » Sat Nov 24, 2018 7:44 am

Up and at em, preheating my stone for roast turkey today. Plan is to eat at 12:30. Already set the smoke alarm off once. I have the most sensitive smoke detectors ever. I should not have drank as much as I did last night.

Postby **eddy** » Sat Nov 24, 2018 11:39 am

Any suggestions for sous vide London broil? I'm thankful for your responses

Postby **tifosi77** » Sat Nov 24, 2018 1:17 pm

When are you planning on having it? Most of the time scales I've seen are 2-3 days, depending on temp and thickness.

Postby **eddy** » Sat Nov 24, 2018 2:54 pm

When are you planning on having it? Most of the time scales I've seen are 2-3 days, depending on temp and thickness.

Oh. Tomorrow. I'm going to try 12 hours and see how she turns out.

Postby **LITT** » Sat Nov 24, 2018 4:15 pm

I’ve done 18 hour broil and it was tough

Postby **mac5155** » Sat Nov 24, 2018 4:35 pm

I did 12 once. It was alright. I needed to make a bag sauce. It's not a cut I actively buy, just sort of comes with a half of beef. Next time I'm just gonna have them grind the rounds up except for a few eyes.

Postby **tifosi77** » Sat Nov 24, 2018 4:50 pm

When are you planning on having it? Most of the time scales I've seen are 2-3 days, depending on temp and thickness.
Oh. Tomorrow. I'm going to try 12 hours and see how she turns out.

Consider starting at a higher temp than you'd normally go and then drop it to target temp after 4-5 hours.

Postby **mac5155** » Sat Nov 24, 2018 4:55 pm

Followed Kenjis recipe for dry brine and roasted turkey. It worked out very well despite me leaving it cook for about a half hour too long. Also used his recipe for gravy and it was without a doubt a huge hit. I'm guessing the soy sauce is key.

Postby **Viva la Ben** » Mon Nov 26, 2018 7:29 am

Since we finished the thanksgiving leftovers, I made a couple racks of pork spare ribs yesterday. I dry rubbed them Saturday night, baked yesterday 3.5 hours @ 325°F covered and then 30 minutes uncovered with bbq sauce.

The rub was
1tbs garlic powder
1tbs black pepper
1tbs cumin
1tbs brown sugar
1tsp red pepper
1tsp salt

The cumin really bring out a great depth of flavor in the pork, and It complimented the sweet baby rays sauce at the end. My kids don’t like them too spicy; I’d use more red pepper otherwise.

Postby **dodint** » Mon Nov 26, 2018 3:41 pm

Pretty stoked. Bardine's only does duck at Thanksgiving. We like to do them at Christmas. Stopped in on Saturday and asked, they had one left they had stuck in the freezer the night before. Very excited, we usually just buy ours at Wal-Mart or wherever.

Postby **mac5155** » Mon Nov 26, 2018 6:28 pm

Help me settle an argument

Smoked (to 150) and cured (#1 Prague powder) kielbasa is safe at room temperature for how long?

Postby **tifosi77** » Mon Nov 26, 2018 6:51 pm

If that's 150 core and it was held there for 25-30 minutes, it's effectively pasteurized. So, indefinitely?

Postby **Dickie Dunn** » Mon Nov 26, 2018 10:49 pm

Just like OJ left out on the counter.

Postby **dodint** » Wed Nov 28, 2018 2:23 pm

How long do you reckon frozen venison loin is good for? it's from last season. Totally forgot we had it and I hate to throw it out. It's been frozen solid in my chest freezer.

Postby **mac5155** » Wed Nov 28, 2018 2:36 pm

I just thawed out some venison salami that was vac sealed (chamber sealer) and it still tasted good. If it was vac sealed I would have no problem eating it after a year.

Postby **tifosi77** » Wed Nov 28, 2018 2:52 pm

How long do you reckon frozen venison loin is good for? it's from last season. Totally forgot we had it and I hate to throw it out. It's been frozen solid in my chest freezer.

How was it packaged?

Postby **dodint** » Wed Nov 28, 2018 2:53 pm

It's in the white paper packaging from the deer processor. Not sure what's under that.

Postby **mac5155** » Wed Nov 28, 2018 2:54 pm

likely a big hunk of freezer burned venison.

Postby **tifosi77** » Wed Nov 28, 2018 2:54 pm

Concur with mac.