Rachel chimed in that this is absolutely gorgeous.I think I am getting better at this.
Random Food Thread.
- Thread starter jdcamb
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Thank you, and say hi to her for us!
Would need to taste test to verify, but your scoring game is on point ;0I think I am getting better at this.
Thank you! No scoring is apparently good scoring.
It’s almost as if one were to just curve those edges up, it would be easier to eat, or something.
Picked up a baking tin, a baking bowl and a Lame from King Arthur. Had to try them out tonight. Keepers
I really enjoyed rubbing my meat.
4.5lb brisket going into a world of peach wood smoke at 4:30am. If my calculations are accurate, it will be dank af.
Turkey is so cheap here. Not sure why? The breasts I get are huge, I cut then up into tips and marinade them in Italian dressing. Like a New England steak tip but with turkey. Juicy and delicious. They take the smoke from a Charcoal fire pretty awesome. Secret New England steak tip marinade is. 1 bottle of Kens Steak house Italian dressing. 1 Bottle of Kens classic French. And some Worcestershire sauce.
Radish-carrot-broccoli-green/red cabbage slaw (mayo, ponzu, S&P, sugar, sesame oil) with Filipino style chicken adobo!
Beef stew:
I started with a beef chuck roast and removed as much fat as possible and sliced it into small strips. Sliced Celery, 1/2 large yellow onion sliced into large chunks, 3 celery stalks sliced into 1/4" pieces, a dozen baby bella mushrooms sliced into 1/4 inch pieces, 2 large carrots cut into 1/4 inch rounds, one 680 gram pouch of terrific trio mini potatoes halved, 2 tablespoons of better than bullion beef base, about 2 cups of Concannon Crimson and Clover wine ( cabernet sauvignon / petit sirah blend) 3 tablesoons of olive oil, sea salt, black pepper, garlic powder, onion powder (spices to taste). tablespoon of corn meal (added at the end of cooking)
In a Dutch oven on the stove top I brazed the meat in olive oil with the spices until brown. Then I added the wine and let it simmer. I dissolved the beef base in 2 cups of hot water and added that to the meat and added the veggies. add more water to cover everything if needed.
Bring to a boil then reduce to a simmer and cover. At 45 minutes add the corn meal, at one hour its ready to eat.
tip stir every 10 minutes or so
I started with a beef chuck roast and removed as much fat as possible and sliced it into small strips. Sliced Celery, 1/2 large yellow onion sliced into large chunks, 3 celery stalks sliced into 1/4" pieces, a dozen baby bella mushrooms sliced into 1/4 inch pieces, 2 large carrots cut into 1/4 inch rounds, one 680 gram pouch of terrific trio mini potatoes halved, 2 tablespoons of better than bullion beef base, about 2 cups of Concannon Crimson and Clover wine ( cabernet sauvignon / petit sirah blend) 3 tablesoons of olive oil, sea salt, black pepper, garlic powder, onion powder (spices to taste). tablespoon of corn meal (added at the end of cooking)
In a Dutch oven on the stove top I brazed the meat in olive oil with the spices until brown. Then I added the wine and let it simmer. I dissolved the beef base in 2 cups of hot water and added that to the meat and added the veggies. add more water to cover everything if needed.
Bring to a boil then reduce to a simmer and cover. At 45 minutes add the corn meal, at one hour its ready to eat.
tip stir every 10 minutes or so
This is the only "beef stew" I'll make any more...
I've mostly recovered from my childhood diet but had a similar experience. The normal dinner was some sinewy cut of beef, potato of some sort and carrots/peas/corn/lima beans usually in the frozen form. Occasionally we would have a treat like tacos, which consisted of unseasoned ground beef and cheese in a shell.
Almost my entire childhood was ruined with bad food, I really can't remember a memorable meal that my mom ever made.
Just two random reminders about mangos -
1. they have urushiol in their skin/rind
2. poison ivy-like reaction on your lips and tongue can be unpleasant
1. they have urushiol in their skin/rind
2. poison ivy-like reaction on your lips and tongue can be unpleasant
Delicious!
Glazed Beets with Creme Fraiche and Pistachios
Get Glazed Beets with Creme Fraiche and Pistachios Recipe from Food Network
www.foodnetwork.com
A thick cut of quality ribeye is all I need in the fancy meat department.So now I need to find somewhere local I can get a bistecca alla Fiorentina cut for me.
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Looks like my local Italian deli will do a bistecca cut for me. They asked that I give them 4 weeks to cut/age it. 
Yum. Isn't it just a really thick t-bone?
More like a super-thick (3-4 inches) Porterhouse - apparently the tenderloin section should be very large.
Rabbit-hole:
ETA: not sure I'd be able to pull it off... there are certain people who shall remain anonymous that don't like their steak rare around here. And I'm not going to murder a bistecca by over-cooking it.
and the prep work for tamales has begun. The pork has 2.5 hours to go in the slow cooker, Chilies are deseeded for making the red sauce, the masa is easy to make takes about 10 minutes. getting ready to start the corn husks soaking. Take the liquid from the slow cooker add more spices and simmer the peppers in it for 20 minutes. Toss the pork into the Kitchenaid mixer with the flat blade to shred, add red sauce stir = tamale filling. Once I have the Tamles wrapped, it's steam for 2 hours then its chow time
pork tamales with red sauce getting steamed
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Grilling some Father’s Day ribeyes tonight.
Fresh chopped rosemary and thyme in butter:
Dry brining the steaks:
Fresh chopped rosemary and thyme in butter:
Dry brining the steaks:
Dammit.gifLooks like my local Italian deli will do a bistecca cut for me. They asked that I give them 4 weeks to cut/age it.
I likely won't be here in 4 weeks for you to invite me over
I hope that is just a photo and not your piece of old Holstein. The lacking amount of marbling is disheartening.So now I need to find somewhere local I can get a bistecca alla Fiorentina cut for me.
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