Fifth Avenue Forum

Chef is up there with all time favorite movies for me, let alone all time favorite food based movies.

I really liked Big Night as well. Probably need a rewatch soon.

I did instant pot mashed potatoes tonight, and if my joule is tied up, they're my go to from now.

I did instant pot mashed potatoes tonight, and if my joule is tied up, they're my go to from now.

I did instant pot mashed potatoes tonight, and if my joule is tied up, they're my go to from now.

I did instant pot rice and made chicken fried rice

COMBO BREAKER

Made lamb youvetsi last night in a romertopf clay casserole dish. It has already won meal of the year in the toupe household.

Has anyone noticed if eggs made hard boiled in a pressure cooker / instant pot smell worse?

The eggs were fresh. My God they stink though

Also, God help my coworkers as I sit here and eat leftover pork and sauerkraut

Why not just reheat some fish in the microwave, you monster!

Made a really good vegetarian dinner tonight...

Parmesean grits (grits with parm and butter) topped with roasted veggies.

Zucchini, Eggplant, Red and Yellow bell pepper, red onion, and cherry tomatoes all roasted with salt and olive oil for about a half hour and then some baslamic, thyme, sage, and garlic added and tossed under the broiler for a minute or two. I served it with a piece of garlic bread and a nice glass of red wine. Quite yummy.

My father in law bought some swordfish and asked me to cook it for him - he loves it but just doesn't cook - so I agreed.

Any good recipes? I've never eaten nor prepared swordfish.

I presume it can be done sous vide... and probably should, so that I don't overcook?

Swords (like bluefin tuna) have higher mercury content than smaller fish, so be mindful of that if that's a concern. Also, make sure the bloodline is completely cleared out, that tastes what I imagine butt juice must be like.

I'd treat it like a NY strip steak, but probably won't need to cook it as long. If you have a probe, I'd set it up to monitor the internal temp, and remove it from the bath as soon as the core hits desired temp. I tend to favor Mediterranean flavors with swordfish - Romesco; tapenade; brown butter with lemons and capers; north African stuff; things like that. Or go the opposite and do tropical/spicy stuff like a Jamaican jerk rub/marinade.

I did the swordfish 130/30 (probably should have went 20 to 25) and finished it in cast iron with butter. Made a sauce with bag juices, white wine, Dijon, heavy cream and butter. Couldn't find Capers at the local GE (the recipe called for them).

basically followed SVE's video. It was really good.

Capers are on the tiny shelf of non-tomato sauce options in the “Italian” asile.

I thought capers were in the “stuff that makes good food taste like ass” isle

Capers are wonderful, and you are wrong.

I typically pair my schnitzel with some spaetzle or fried potatoes, some fried cabbage, maybe some roasted veggie, but tonight I did a side salad instead:
The orange maple vinaigrette on the salad was great with the fried pork.

Capers are on the tiny shelf of non-tomato sauce options in the “Italian” asile.

Why wouldn't they be with the olives?

Though I'm fairly certain I looked where you mentioned as well..

is there a pulled pork recipe worth making if I don't have a smoker available? debating options for my BIG GAME party tomorrow

That’s the correct answer.

Nice thanks boys

That recipe for carnitas is a 5af LEGEND