Chicken cacc, chicken lajawab, Filipino adobe pork, minestrone with beef, shrimp Mozambique, turmeric black rice with crasisins, coffee [anna cotta. Another leftover night coming up shortly, cause we're not finishing all that tonight
Montana, I've really gotten into Mexican the past 6 months or so. Made my first carne asade about a week ago. I had several recipes and went with the one with the most citrusy marinade. But in looking around since, I see carne asade just means grilled meat and many of the recipes have no marinade at all. I'm also coming to believe that the flavors you add at the end may be more important to the taste than what you marinate in. So even with the big marinade I used, I made tacos that included a green chile/avacado guac and refried beans. Going forward, I'm going to look for things to baste with on the grill and to make as accompaniments and just grill the meat plain. I'll try to remember to post how that goes when I do it.
I don't know what it is about lettuce wraps but I eat them and I'm thinking to myself "holy shit why not do this... all the time?"
Second time, I say to myself "tired of this!"
I can definitely see that. I didn't make them, so easier for me, they just seemed like soft shell tacos, but instead of a soft taco shell it's piece of lettuce.
I have had them from PF Changs before and these were every bit as good.
I can definitely see that. I didn't make them, so easier for me, they just seemed like soft shell tacos, but instead of a soft taco shell it's piece of lettuce.
That's like a carnivore saying that instead of the burger being ground beef it beans and beets :) I try to stay low carb, so I'll sometimes go the lettuce wraps way. But if carbs didn't matter, probably never
I can definitely see that. I didn't make them, so easier for me, they just seemed like soft shell tacos, but instead of a soft taco shell it's piece of lettuce.
That's like a carnivore saying that instead of the burger being ground beef it beans and beets :) I try to stay low carb, so I'll sometimes go the lettuce wraps way. But if carbs didn't matter, probably never
lol, I thought of that, but there was meat in the lettuce wraps, so maybe it's more keto than anything else, and that's fine with me. My wife definitely doesn't need to be careful about carbs, and she was the one who wanted them, and she did all the prep and cooking (which was really easy) so who am I to argue?
Slow cooked 4 LBs of ground sirloin beef and used a Stubbs mix with some beer and beef broth for base, custom blended some pepper and tomato sauce and added additional spices and some smoke for added flavor.
Little salty but not bad. Good balance of beefy, spicy, flavors. Stocked into some containers in fridge, sometimes tastes even better a day or two later when just heating back up as leftovers.
Not sure about desert, but fixed upma very retro batch of sugar free strawberry jello losded with fresh blackberries and blueberries, and bought real canned aerosol whipped cream to top it...
Not sure about desert, but fixed upma very retro batch of sugar free strawberry jello losded with fresh blackberries and blueberries, and bought real canned aerosol whipped cream to top it...
Ultra retro.
With all that food, you don't need dessert, Sport :)
Margarita
Pepperoni
Fig and pig
Spinach and ricotta
hey, Matt. Good to see you :) You da man on food threads. Coincidently, I made a 4-cheese, fig and proscuitto pizza the other day. Delicious, and best of all, my wife loves it. So few people eat figs and they're sooooo good.
Tonight, a 3.1 lb Porterhouse that Im sharing with Mom with some mushrooms and shallots and I am sauteeing some garlicky kale for myself.
Its fucking freezing out by the grill.
I dopn't quite understand porterhouse/T-bones. The strip and the filet cook totally differently. When I pick up a good buy on t-bones, I cut the filet off the bone and sous vide/sear it and grill or pan fry the strip steak. If you did it that way, only half of you would be freezing out at the grill :)
Slow cooked 4 LBs of ground sirloin beef and used a Stubbs mix with some beer and beef broth for base, custom blended some pepper and tomato sauce and added additional spices and some smoke for added flavor.
Little salty but not bad. Good balance of beefy, spicy, flavors. Stocked into some containers in fridge, sometimes tastes even better a day or two later when just heating back up as leftovers.
+1 I always find chili, once cooked, improves for several days just sitting in the fridge. Often gets spicier too. I blend my own "chili spice" from sweet paprika, smoked paprika, cayene, cumin (lots) ground coriander, ground star anise and a good pinch of cinnamon. Always fresh garlic, never use the dried powder.
I dopn't quite understand porterhouse/T-bones. The strip and the filet cook totally differently. When I pick up a good buy on t-bones, I cut the filet off the bone and sous vide/sear it and grill or pan fry the strip steak. If you did it that way, only half of you would be freezing out at the grill :)
Part of the pleasure of a great porterhouse is the challenge of just how rare you need to cook it so that the sirloin moiety isn't "bleu" but the filet section is not one minute more than a true perfect medium rare.
The meat just tastes better on the bone. The only time aproprate to separating the two parts is AFTER its cooked, IMHO.
My wife and I had nice a homemade pizza but that was three hours ago and now you bastards have gotten me hungry again with this thread and it's time to see if the refrigerator light still works. *grin*
I dopn't quite understand porterhouse/T-bones. The strip and the filet cook totally differently. When I pick up a good buy on t-bones, I cut the filet off the bone and sous vide/sear it and grill or pan fry the strip steak. If you did it that way, only half of you would be freezing out at the grill :)
Part of the pleasure of a great porterhouse is the challenge of just how rare you need to cook it so that the sirloin moiety isn't "bleu" but the filet section is not one minute more than a true perfect medium rare.
The meat just tastes better on the bone. The only time aproprate to separating the two parts is AFTER its cooked, IMHO.
This is exactly it.....and I knocked it out of the park if I do say so myself.
The meat just tastes better on the bone. The only time aproprate to separating the two parts is AFTER its cooked, IMHO.
And yet filet mignon, off the bone, is about the most expensive beef cut. That seems strange if it's better on the bone, ya think?
I am not so sure about that. Are you saying per pound? Because I dont think that is true. However, there is less Tenderloin available as a resource on the animal, so that is probably why.
Is meat tasting better on the bone as opposed to not really a discussion? Every body knows beef on the bone is much more flavorful. I think filet off the bone tastes very metallic.
And yet filet mignon, off the bone, is about the most expensive beef cut. That seems strange if it's better on the bone, ya think?
Fresh truffles and fresh matsutake mushrooms cost far more than fresh porcini, too, but plenty of mushroom loving gourmets (including myself) will opine that neither the truffle nor the matsutake tastes better than fresh porcini.
As chopper noted above, ut's rarity or scarcity that sets the price, not flavor quality.
And mushrooms and steaks aren't the only examples of this...
RE: Bill.in UT I thought you were more soohisticated than this:
And yet filet mignon, off the bone, is about the most expensive beef cut. That seems strange if it's better on the bone, ya think?
Fresh truffles and fresh matsutake mushrooms cost far more than fresh porcini, too, but plenty of mushroom loving gourmets (including myself) will opine that neither the truffle nor the matsutake tastes better than fresh porcini.
As chopper noted above, ut's rarity or scarcity that sets the price, not flavor quality.
And mushrooms and steaks aren't the only examples of this...
The point is not whether filet tastes better than other steaks. The point is whether people prefer filet cooked on the bone or off the bone. I think the answer is pretty evident. And it's not rarity or scarcity that determines price, it's supply vs. demand. Beef liver is relatively "rare" compared to other parts of the steer, but it's also cheap because not many people want it. The songs I've written are pretty rare also, but they're worth nothing, lol
I'm going to ruin it with my dinner... Not one, but two Wendy's doubles with cheese, both with no ketchup, and no bun. Came home, and threw them on Sola bread low carb burger buns, and had at them. I fucking loved them. Tomorrow brings, either extra spicy butter chicken over cauliflower rice, or shrimp & andouille jambalaya, again made with cauliflower rice. Maybe a big pour of bourbon too.....
RE: Bill.in UT I thought you were more soohisticated than this:
And since I haven't been around for about 8 months and have only been back for a couple of days, your comment about thinking I'm was more sophisticated sorta makes me think that you knew me way before Nov. 2020 when you were here under a different name. Would that be a sophisticated enough assumption? :)
And since I haven't been around for about 8 months and have only been back for a couple of days, your comment about thinking I'm was more sophisticated sorta makes me think that you knew me way before Nov. 2020 when you were here under a different name. Would that be a sophisticated enough assumption? :)
BUSTED!!! haha!
RE: Bill.in UT I thought you were more soohisticated than this:
And yet filet mignon, off the bone, is about the most expensive beef cut. That seems strange if it's better on the bone, ya think?
Fresh truffles and fresh matsutake mushrooms cost far more than fresh porcini, too, but plenty of mushroom loving gourmets (including myself) will opine that neither the truffle nor the matsutake tastes better than fresh porcini.
As chopper noted above, ut's rarity or scarcity that sets the price, not flavor quality.
And mushrooms and steaks aren't the only examples of this...
Truffles are a tough comp in this convo because of the differing application of them, and what they add to a dish. Meaning, substituting porcinis for white truffles on a pasta dish is not in the same sport let alone ball park. But you made your point. Mushrooms are a very tough analogy though because of the varied flavors and textures.
Bill, I am not dropping my resume here....at all. But I have worked some very good places and with chefs that are infatuated with food. The very best place I worked at, the Chef did things how you would do them at home....only better. His porterhouse for two was on the bone and sliced similarly.
I think Filet Mignon sucks. Its baby food for me. A person who order a filet medium is the same person who orders chicken lo mein at a high end asian place or veal parm at Il Mulino. The ONLY way I can eat that piece of beef is if I cut it off the bone of a porterhouse. It acts as a great change of pace from the better flavored but tougher sirloin.
Btw, you havent remarked on how exquisitely evenly cooked on both sides my steak was. 😉
RE: RE: RE: Bill.in UT I thought you were more soohisticated than this:
And since I haven't been around for about 8 months and have only been back for a couple of days, your comment about thinking I'm was more sophisticated sorta makes me think that you knew me way before Nov. 2020 when you were here under a different name. Would that be a sophisticated enough assumption? :)
I'm going to ruin it with my dinner... Not one, but two Wendy's doubles with cheese, both with no ketchup, and no bun. Came home, and threw them on Sola bread low carb burger buns, and had at them. I fucking loved them. Tomorrow brings, either extra spicy butter chicken over cauliflower rice, or shrimp & andouille jambalaya, again made with cauliflower rice. Maybe a big pour of bourbon too.....
I love that you said that Drew. Sometimes when people know how much I love to cook they think I might be some kind of food snob. No way. I like any food that tastes good to me. One of the days I'll never forget was when my wife was out of town and I had 3 meals that day at fast food restaurants and loved every one. Starting with eggs and corned beef hash at IHOP. If I had to guess, the other 2 meals were probably a Whopper at BK and a quarter pounder with cheese and filet of fish at McD.
I'm going to ruin it with my dinner... Not one, but two Wendy's doubles with cheese, both with no ketchup, and no bun. Came home, and threw them on Sola bread low carb burger buns, and had at them. I fucking loved them. Tomorrow brings, either extra spicy butter chicken over cauliflower rice, or shrimp & andouille jambalaya, again made with cauliflower rice. Maybe a big pour of bourbon too.....
Do the jambo smith....ismith....its fucking cold out.
Montana, I've really gotten into Mexican the past 6 months or so. Made my first carne asade about a week ago. I had several recipes and went with the one with the most citrusy marinade. But in looking around since, I see carne asade just means grilled meat and many of the recipes have no marinade at all. I'm also coming to believe that the flavors you add at the end may be more important to the taste than what you marinate in. So even with the big marinade I used, I made tacos that included a green chile/avacado guac and refried beans. Going forward, I'm going to look for things to baste with on the grill and to make as accompaniments and just grill the meat plain. I'll try to remember to post how that goes when I do it.
Lol. Nice.
:yes:
I was skeptical, but very good.
If the alarm doesn't go off you're not searing them right :)
I was skeptical, but very good.
I don't know what it is about lettuce wraps but I eat them and I'm thinking to myself "holy shit why not do this... all the time?"
Second time, I say to myself "tired of this!"
Quote:
made lettuce wraps.
I was skeptical, but very good.
I don't know what it is about lettuce wraps but I eat them and I'm thinking to myself "holy shit why not do this... all the time?"
Second time, I say to myself "tired of this!"
I can definitely see that. I didn't make them, so easier for me, they just seemed like soft shell tacos, but instead of a soft taco shell it's piece of lettuce.
I have had them from PF Changs before and these were every bit as good.
I'll never make them. But I'll eat them.
I can definitely see that. I didn't make them, so easier for me, they just seemed like soft shell tacos, but instead of a soft taco shell it's piece of lettuce.
That's like a carnivore saying that instead of the burger being ground beef it beans and beets :) I try to stay low carb, so I'll sometimes go the lettuce wraps way. But if carbs didn't matter, probably never
Quote:
I can definitely see that. I didn't make them, so easier for me, they just seemed like soft shell tacos, but instead of a soft taco shell it's piece of lettuce.
That's like a carnivore saying that instead of the burger being ground beef it beans and beets :) I try to stay low carb, so I'll sometimes go the lettuce wraps way. But if carbs didn't matter, probably never
lol, I thought of that, but there was meat in the lettuce wraps, so maybe it's more keto than anything else, and that's fine with me. My wife definitely doesn't need to be careful about carbs, and she was the one who wanted them, and she did all the prep and cooking (which was really easy) so who am I to argue?
Pepperoni
Fig and pig
Spinach and ricotta
Asparagus
Baked Potato
Followed by Fudge Brownie from Costco 😳
Pepperoni
Fig and pig
Spinach and ricotta
I love the ooni, but the only topping I can do is margarita - everything else I try the toppings burn - especially pepperoni.
How do you do toppings? Just rotate the pizza every 5 seconds?
Little salty but not bad. Good balance of beefy, spicy, flavors. Stocked into some containers in fridge, sometimes tastes even better a day or two later when just heating back up as leftovers.
Not sure about desert, but fixed upma very retro batch of sugar free strawberry jello losded with fresh blackberries and blueberries, and bought real canned aerosol whipped cream to top it...
Ultra retro.
Tonight, a 3.1 lb Porterhouse that Im sharing with Mom with some mushrooms and shallots and I am sauteeing some garlicky kale for myself.
Its fucking freezing out by the grill.
Not sure about desert, but fixed upma very retro batch of sugar free strawberry jello losded with fresh blackberries and blueberries, and bought real canned aerosol whipped cream to top it...
Ultra retro.
With all that food, you don't need dessert, Sport :)
Pepperoni
Fig and pig
Spinach and ricotta
hey, Matt. Good to see you :) You da man on food threads. Coincidently, I made a 4-cheese, fig and proscuitto pizza the other day. Delicious, and best of all, my wife loves it. So few people eat figs and they're sooooo good.
Tonight, a 3.1 lb Porterhouse that Im sharing with Mom with some mushrooms and shallots and I am sauteeing some garlicky kale for myself.
Its fucking freezing out by the grill.
I dopn't quite understand porterhouse/T-bones. The strip and the filet cook totally differently. When I pick up a good buy on t-bones, I cut the filet off the bone and sous vide/sear it and grill or pan fry the strip steak. If you did it that way, only half of you would be freezing out at the grill :)
Little salty but not bad. Good balance of beefy, spicy, flavors. Stocked into some containers in fridge, sometimes tastes even better a day or two later when just heating back up as leftovers.
+1 I always find chili, once cooked, improves for several days just sitting in the fridge. Often gets spicier too. I blend my own "chili spice" from sweet paprika, smoked paprika, cayene, cumin (lots) ground coriander, ground star anise and a good pinch of cinnamon. Always fresh garlic, never use the dried powder.
I dopn't quite understand porterhouse/T-bones. The strip and the filet cook totally differently. When I pick up a good buy on t-bones, I cut the filet off the bone and sous vide/sear it and grill or pan fry the strip steak. If you did it that way, only half of you would be freezing out at the grill :)
Part of the pleasure of a great porterhouse is the challenge of just how rare you need to cook it so that the sirloin moiety isn't "bleu" but the filet section is not one minute more than a true perfect medium rare.
The meat just tastes better on the bone. The only time aproprate to separating the two parts is AFTER its cooked, IMHO.
Quote:
Too cold to do anything today, might as well blow it out. Doing it in cast iron instead of grill, hope I don’t set off smoke alarm.
If the alarm doesn't go off you're not searing them right :)
Bill, gotta say I didn’t do those beautiful steaks justice. Never got a great sear. Still delicious ... but not what those bad boys deserved.
My wife and I had nice a homemade pizza but that was three hours ago and now you bastards have gotten me hungry again with this thread and it's time to see if the refrigerator light still works. *grin*
Quote:
I dopn't quite understand porterhouse/T-bones. The strip and the filet cook totally differently. When I pick up a good buy on t-bones, I cut the filet off the bone and sous vide/sear it and grill or pan fry the strip steak. If you did it that way, only half of you would be freezing out at the grill :)
Part of the pleasure of a great porterhouse is the challenge of just how rare you need to cook it so that the sirloin moiety isn't "bleu" but the filet section is not one minute more than a true perfect medium rare.
The meat just tastes better on the bone. The only time aproprate to separating the two parts is AFTER its cooked, IMHO.
This is exactly it.....and I knocked it out of the park if I do say so myself.
The meat just tastes better on the bone. The only time aproprate to separating the two parts is AFTER its cooked, IMHO.
And yet filet mignon, off the bone, is about the most expensive beef cut. That seems strange if it's better on the bone, ya think?
Quote:
In comment 15131926 Jim from Katonah said:
Quote:
Too cold to do anything today, might as well blow it out. Doing it in cast iron instead of grill, hope I don’t set off smoke alarm.
If the alarm doesn't go off you're not searing them right :)
Bill, gotta say I didn’t do those beautiful steaks justice. Never got a great sear. Still delicious ... but not what those bad boys deserved.
Next time will be perfect, Jim :) I'm still playing around with which cuts I like best and how to cook them.
Quote:
The meat just tastes better on the bone. The only time aproprate to separating the two parts is AFTER its cooked, IMHO.
And yet filet mignon, off the bone, is about the most expensive beef cut. That seems strange if it's better on the bone, ya think?
I am not so sure about that. Are you saying per pound? Because I dont think that is true. However, there is less Tenderloin available as a resource on the animal, so that is probably why.
Is meat tasting better on the bone as opposed to not really a discussion? Every body knows beef on the bone is much more flavorful. I think filet off the bone tastes very metallic.
Fresh truffles and fresh matsutake mushrooms cost far more than fresh porcini, too, but plenty of mushroom loving gourmets (including myself) will opine that neither the truffle nor the matsutake tastes better than fresh porcini.
As chopper noted above, ut's rarity or scarcity that sets the price, not flavor quality.
And mushrooms and steaks aren't the only examples of this...
Quote:
And yet filet mignon, off the bone, is about the most expensive beef cut. That seems strange if it's better on the bone, ya think?
Fresh truffles and fresh matsutake mushrooms cost far more than fresh porcini, too, but plenty of mushroom loving gourmets (including myself) will opine that neither the truffle nor the matsutake tastes better than fresh porcini.
As chopper noted above, ut's rarity or scarcity that sets the price, not flavor quality.
And mushrooms and steaks aren't the only examples of this...
The point is not whether filet tastes better than other steaks. The point is whether people prefer filet cooked on the bone or off the bone. I think the answer is pretty evident. And it's not rarity or scarcity that determines price, it's supply vs. demand. Beef liver is relatively "rare" compared to other parts of the steer, but it's also cheap because not many people want it. The songs I've written are pretty rare also, but they're worth nothing, lol
And since I haven't been around for about 8 months and have only been back for a couple of days, your comment about thinking I'm was more sophisticated sorta makes me think that you knew me way before Nov. 2020 when you were here under a different name. Would that be a sophisticated enough assumption? :)
Quote:
And since I haven't been around for about 8 months and have only been back for a couple of days, your comment about thinking I'm was more sophisticated sorta makes me think that you knew me way before Nov. 2020 when you were here under a different name. Would that be a sophisticated enough assumption? :)
BUSTED!!! haha!
Quote:
And yet filet mignon, off the bone, is about the most expensive beef cut. That seems strange if it's better on the bone, ya think?
Fresh truffles and fresh matsutake mushrooms cost far more than fresh porcini, too, but plenty of mushroom loving gourmets (including myself) will opine that neither the truffle nor the matsutake tastes better than fresh porcini.
As chopper noted above, ut's rarity or scarcity that sets the price, not flavor quality.
And mushrooms and steaks aren't the only examples of this...
Truffles are a tough comp in this convo because of the differing application of them, and what they add to a dish. Meaning, substituting porcinis for white truffles on a pasta dish is not in the same sport let alone ball park. But you made your point. Mushrooms are a very tough analogy though because of the varied flavors and textures.
Bill, I am not dropping my resume here....at all. But I have worked some very good places and with chefs that are infatuated with food. The very best place I worked at, the Chef did things how you would do them at home....only better. His porterhouse for two was on the bone and sliced similarly.
I think Filet Mignon sucks. Its baby food for me. A person who order a filet medium is the same person who orders chicken lo mein at a high end asian place or veal parm at Il Mulino. The ONLY way I can eat that piece of beef is if I cut it off the bone of a porterhouse. It acts as a great change of pace from the better flavored but tougher sirloin.
Btw, you havent remarked on how exquisitely evenly cooked on both sides my steak was. 😉
Quote:
In comment 15132051 BelieveJJ said:
Quote:
And since I haven't been around for about 8 months and have only been back for a couple of days, your comment about thinking I'm was more sophisticated sorta makes me think that you knew me way before Nov. 2020 when you were here under a different name. Would that be a sophisticated enough assumption? :)
BUSTED!!! haha!
Ooooooooooookoook! Bam.Blue_Lou'd
I love that you said that Drew. Sometimes when people know how much I love to cook they think I might be some kind of food snob. No way. I like any food that tastes good to me. One of the days I'll never forget was when my wife was out of town and I had 3 meals that day at fast food restaurants and loved every one. Starting with eggs and corned beef hash at IHOP. If I had to guess, the other 2 meals were probably a Whopper at BK and a quarter pounder with cheese and filet of fish at McD.
Do the jambo smith....ismith....its fucking cold out.
Btw, can we all agree this was the worst answer ever. Lol. I even preferred the Wendy's doubles to this! Hahaha