[nyalpine90]

[lsturbointeg]

Grilled some steak tonight since it was a pretty nice day today here in OH! tenderized it with kosher salt for about 2 hours. than used roasted garlic and herbs with olive oil. freakin super tender as hell!

[BEM-S4]

On the pizza theme I'm headed back to Beddia for dinner. Anyone visiting Philly for any reason you must try to make it there. The guy is literally a genius, the pizza messiah. I've travelled all over the world and been to some of the best restaurants in Asia, EU and here and I'm not exaggerating - this dude is operating on that level. Not breaking news, Bon Appetit named him best pizza in the country, but the new space is a great place to be.

My parents are coming to visit me tomorrow so I'm preparing a roast chicken. Last time it was a disaster and all skin was burnt, I hope this time I can manage cooking it without any problem

[Merlin_83]

Originally Posted by P1et

Chicken korma on a bed of quinoa with roasted curry cauliflower and roasted spicy Brussels sprouts.

As always, 100% homemade (wife, not me).

THIS!!!

Could you please share the recipe for the Brussel sprouts and cauliflower?

They look amazing BTW

Cheers,
Merlin

[P1]

Originally Posted by Merlin_83

THIS!!!

Could you please share the recipe for the Brussel sprouts and cauliflower?

They look amazing BTW

Cheers,
Merlin

I asked my wife and she said "no recipe, I just freestyled it". Sorry!

[KenB925]

I had a rematch with cauliflower pizza crust, it turned out very good this time (for cauliflower pizza anyway)

a couple things i did different, i ran it through the food processor first, then squeezed out as much liquid as i could, then baked it for a while, and used cheese cloth to get out as much liquid as possible, before putting it back in the food processor and adding the salt egg and cheese

i also baked it at a lower temp for longer, and turned it out on a cooling rack so it wouldn’t ‘sweat’ and get mushy

[KenB925]

i liked the darker one better, toasted, not burned at all

[lsturbointeg]

got this marinade recipe for carne asada from Sam the Cooking Guy. turned out amazing! cilantro, garlic, grated lime, lime juice, kosher salt, black pepper, olive oil and cummins.

[UncleWede]

Tonight, if I'm lucky, will be left-over tacos de pappas con carne. (for those of lesser understanding, that means I had them fresh last night)

[Dog Face Pony Soldier]

Got a 1.5" thick Angus Choice T-bone (on sale @ $6.99/lb) in the sous vide right now. Going to sear it on my cast iron skillet and serve it with some small potatoes and a spinach salad. Can't wait! ⏳

Edit: sooo good!

[P1]

I'm a bit behind, but a quick pic of dinner last night. The bride made mushroom and shrimp risotto.

[upstatedoc]

alotta weird posts lately

[Dog Face Pony Soldier]

Chucked a boneless chicken breast in the sous vide, then browned it on a cast iron pan. Shucked a couple ears of corn, and added some potato salad. Total lazy effort.

Side note: sous vide rocks for lean meats like chicken. Because the duration of cooking is so long, you can cook away bacteria at a lower temperature. This, combined with the sealed bag; results in the most juicy chicken possible.

[Dog Face Pony Soldier]

Marinated a $2.27/lb Choice grade Top Round "London Broil" overnight; then threw it in the sous vide at 6:00 AM for a 12-hour bath to thoroughly tenderize it. I'll then do the usual and sear it on a screaming-hot cast iron skillet. Just about time to taker it out of the water!

Edit: Success!

[lsturbointeg]

Originally Posted by JackFreeman

I like to have dinner near 5 PM. But the most important dish here is meat in any type. Like this.

looks good but i'd still be hungry unless you're into portion control?

Originally Posted by glennQNYC

Marinated a $2.27/lb Choice grade Top Round "London Broil" overnight; then threw it in the sous vide at 6:00 AM for a 12-hour bath to thoroughly tenderize it. I'll then do the usual and sear it on a screaming-hot cast iron skillet. Just about time to taker it out of the water!

Edit: Success!

yum!

[Captain Blood]

Thread closed?

It might be after my post here:
Blackened Scallops
Roasted Brussel Sprouts with Greek and Cajun seasoning
Pecan praline sweet potato casserole (Aldi)
I rate it as one of my 10 best ever

My only mistake: no more freezing the scallops. They tend to fall apart a little bit. From now on I will buy them the day I make them.

[P1]

Originally Posted by lsturbointeg

looks good but i'd still be hungry unless you're into portion control?



yum!

It’s a scammer. Pic is from the internet and links back to some website.

[UncleWede]

Originally Posted by glennQNYC

Marinated a $2.27/lb Choice grade Top Round "London Broil" overnight;

I've always enjoyed London Broil, but it's was I grew up with. This is a cut of meat that can generally be cooked a bit longer and still be tasty, as long as you have a good rub/sauce.

Wife doesn't agree . . .

[Dog Face Pony Soldier]

Originally Posted by UncleWede

I've always enjoyed London Broil, but it's was I grew up with. This is a cut of meat that can generally be cooked a bit longer and still be tasty, as long as you have a good rub/sauce.

Wife doesn't agree . . .

I agree completely. This cut really favors a long cook time (sous vide, crock pot, low & slow BBQ) to tenderize it; and the lean characteristic really makes a sauce or gravy essential... But it's inexpensive and makes for good sandwiches the next day. I even made steak and eggs for breakfast the next morning.

[lsturbointeg]

Getting ready for 4th of July BBQ! Here's my specialty which I let marinade for 3 days! for meat I use Short ribs and skirt steaks! When I lived in San Diego this is what I used for San Diego Chargers Tailgating games before the game started.






You're all invited! Drive out to OH and follow the smell on the 4th

[shimmy23]

My mouth is watering ^