i think i'm done making steak at home. i only have a traeger these days and they're just impossible to get them how i like them on that. i even bought grillgrates to help and it just isn't enough

from last night. boneless ribeyes from costco



probably done buying steak from costco. they just lack flavor lately



ok i'm done whining now

MinisterOfLust: scooterbrah and Mcfreoko are the two worst posters here.

Originally Posted By Clydesdale1991⏩

Smoked Ribs

Used Half Hickory and Half Oak this time

My goat is red oak and apple chunks. I like mesquite but the line from flavorful to bitter is slim.

Thanks for your input, you frauding fat slampig-Sirfapsalot '20

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Fried Rice

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Prime tri tip smoked over apple and red oak at 250 for 2 hours then seared over red coals for 15 mins to 135. Santa maria rub so hnnnngggg

Thanks for your input, you frauding fat slampig-Sirfapsalot '20

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Poverty plates ftw. Not cleaning ****.

Thanks for your input, you frauding fat slampig-Sirfapsalot '20

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Originally Posted By scooterbrah⏩

i think i'm done making steak at home. i only have a traeger these days and they're just impossible to get them how i like them on that. i even bought grillgrates to help and it just isn't enough

from last night. boneless ribeyes from costco



probably done buying steak from costco. they just lack flavor lately



ok i'm done whining now

Honestly try a cast iron skillet. You can get the raised grid or standard flat but either works I just like the sear marks. Make sure you either season it or get it pre seasoned

Foolproof steak is pretty easy. I will lay steaks out a bit before hand, brush a bit of melted butter on and rub with salt pepper and garlic

Open all your doors and windows and get the pan smoking hot. For a fairly thick steak I will sear each side about two minutes and let it rest under a foil tent, or you can transfer to an oven set at 275 for a few minutes and check continuously. I prefer rare rare so usually ill plate it right away.

Once you get the basic down you can do variations like I sometimes make a herb marinade, or a butter and thyme sauce depending on the mood I'm in.

Thanks for your input, you frauding fat slampig-Sirfapsalot '20

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The rest of my Passover meal...Short ribs, matzo ball soup, and chicken liver that I spread over matzos with a shallot and balsamic reduction. I froze the rest for Rigatoni pasta once Passover is over







Tonight's dinner: Kharcho and a thrown together beet salad

Originally Posted By scooterbrah⏩

i think i'm done making steak at home. i only have a traeger these days and they're just impossible to get them how i like them on that. i even bought grillgrates to help and it just isn't enough

from last night. boneless ribeyes from costco



probably done buying steak from costco. they just lack flavor lately

ok i'm done whining now

I've heard that Costco dominates on almost everything but steaks. I'm a hardcore Sam's Club fan - their steaks rock.

Originally Posted By Clydesdale1991⏩

Fried Rice

I'm in the market for a wok. You like that one?

Originally Posted By votross⏩

I ordered a vacuum sealer and sous vide equipment (Anova Precision Cooker WiFi), but even with Amazon Prime it is going to be a one month delivery of peace...

I don't really know what to make with it yet besides steak and burgers, but I'm super excited and look forward to playing with the setup if I'm still alive by the time it arrives.

Also getting a manual coffee bean grinder (Hario Skerton Pro). I have an cheap electric grinder that has become ultra grody from sitting unused in the kitchen that I will probably just toss away; it's too groce to even look at.

I've seen some very juice salmon filets via sous vide. Looking forward to those pics

Originally Posted By ChrisLS8⏩

Prime tri tip smoked over apple and red oak at 250 for 2 hours then seared over red coals for 15 mins to 135. Santa maria rub so hnnnngggg

Looks really good - for some reason it was showing up for me but once I replied I could see the imgur link

Originally Posted By Adam16121⏩

Ribeye, about as rare as I'm willing to take it.

Hoooooooly smokies, looks great, Adam. Hope you had a happy Easter!

Originally Posted By StoliFun⏩

Double Tree has released the recipe for its chocolate chip cookies:https://www.brandeating.com/2020/04/...ie-recipe.html

As I am an egg-cel, someone else (looking at you Redraider unless you're done carbing up) is going to have to make it and let me know if it tastes correct. I wouldn't be surprised if they deliberately messed with the ratios or left an ingredient out altogether.

Looks great.

Why not, I'll do it. Give me a few days to procure some chocolate chips - or do you think I can just run a block of chocolate through my food processor?

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The other day I made a plate of bacon and chicken cooked in bacon fat.




Nice meaty lamb shank.

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Pita, horiatiki (with jalapenos because Texas), pine nut hummus. Part of a small vegetarian meal before putting on brass knuckles beneath my PPEs and getting ammonia'd up to head out into the night and fight tweakers and out of work school teachers for the last roll of Bounty.

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Amba Tofu Curry, from Adeena Sussman's Sababa cookbook. So seasonal and delightful.

Originally Posted By StoliFun⏩

Pita, horiatiki (with jalapenos because Texas), pine nut hummus. Part of a small vegetarian meal before putting on brass knuckles beneath my PPEs and getting ammonia'd up to head out into the night and fight tweakers and out of work school teachers for the last roll of Bounty.

You've got me dreaming of Niko Nikos. I miss that salad.

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Originally Posted By StoliFun⏩

Is that amba as in the Iraqi mangoy spice mix / chutney popularized by the Bombay Jews?

That's exactly it! I made a huge batch and put it on everything. RIP my food processor though, it is forever stained yellow!

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Lamb and potatoes. Kinda dry, needed dill and raw onions but still satisfying.

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chicken finger sandwich and Funyuns

Retired...no smartphone....no neighbors......just holes...

Quarantine butter basted steak.




Quarantine salad.

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Canlis Salad + Steak. Fresh baked French Bread sautéed in leftover bacon grease for croutons really put it over the top. Bit too heavy on Romano for my liking, but this was the first time I made a coddled egg dressing and it really worked!



--------------

Related, has anyone tried sterilizing an N95 sous vide style?

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Oven baked crispy chicken wings.

Originally Posted By Aristotelian⏩

Some really nice looking meals again in 2020! To those (saw above) who make skillet pizza - do you necessarily need a cast iron one to get that crust? I have seen so many demos now (ATK, Serious Eats) but really don't want to buy another pan at the moment.

It depends on your oven and whatnot. One of the nice things about doing it in a skillet is that if the top finishes before the bottom, you can put the skillet on the stove to get the bottom crispier. But if you get crispy crust using a cake pan on a pizza stone, or if you dont mind throwing the cake pan on the stove for a minute or two at the end, youll be fine.

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American Chop Suey

Originally Posted By Adam16121⏩

Food from a local deli. Hot tongue sandwich, chopped herring salad, sour pickle and some baked potato fries.

Good deli food might be the first thing I go for after this whole quarantine business is over.

Originally Posted By Aristotelian⏩

I was told to 'rub alcohol on the inside and outside, let it dry overnight'. Not had to do it yet but am considering.

Also, I saw your sous vide post and thought about it before replying: according to Cooks Illustrated, the Joule is better than the Anova in heating speed as well as accuracy. And it is less bulky (read: sexier). It is the one I plan on buying anyway - Chef Steps use it too. Could all be just a marketing push but I'd like to think there is some integrity around still.

Yes, after a weekend of research I'm leaning more towards the Joule...And considering how I can tape it to my bathtub so I can percolate at the perfect temperature for hoursHonestly though I've been noodling on purchasing one for about 6 months now, I just need to go ahead and do it.

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Chili

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Braised beef and mushrooms on rice




Spanish rice, shrimp with bacon and garlic, cowboy beans, vegetable blend

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Broken up tofu makes a surprisingly good approximation for scrambled eggs im a breakfast taco.

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BLT on Kaiser roll

Retired...no smartphone....no neighbors......just holes...

Khachapuri for lunch

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