09-13-2016, 07:56 PM
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I have 2 slabs of boneless beef short ribs marinating for a minimum of 2 days, but they'll probably be there for 4 days. I doubt I can get to it before Saturday. Then they'll be BBQed for 3 hours @ 250°F for 3 hours with generous cherry smoke. That should yield a medium doneness. But that's also a guess, I've never BBQed boneless short ribs before.

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 09-19-2016, 05:25 PM
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Chana Masala with Naan bread.

[Image: 1yIfuKn.jpg][Image: 6SGkoSb.jpg]

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 09-21-2016, 11:57 AM
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I had to cook the short ribs this afternoon as I was expecting to be called away yet again.

[Image: Boneless%20short%20ribs%209_21_16%20leve...lpvp7e.jpg]

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 09-22-2016, 07:24 AM
  • QuantumCat
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  • Dordrecht (the Netherlands)
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Pavlov response

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 10-02-2016, 07:58 PM
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I wish I had taken pix, but I didn't. I assure you though that it happened.

I almost always eat a big breakfast and no lunch. My brother has been up for the past few days and there has been no change in that routine. Today saw a 4 egg omelet containing pre-cooked hard salami and pepperoni (to degrease it) and some domestic provolone. He got half and I got the other half. There is a local baker (Romanian) who makes excellent crusty bread and a few slices of that were toasted. I love crunchy toast and this was definitely that.

This evening the 3 of us had homemade potato-leek soup, sous vide steak, the wife having beef steak and we had lamb steaks, and a green salad.

For the previous days supper he requested chicken Paprikash which we haven't made for ourselves in a few years and he hasn't had it in decades. But he remembered it and I was actually surprised at that. Yeah, it's that good (IMO). It was served with hot crusty baguette from the Romanian baker for dunking in the paprikash "sauce". It's not cut, but just pulled off of the hot baguette. Our recipe is to kill for and it definitely is our recipe since it evolved in our kitchen into what it is today. A Hungarian might recognize it as a version of paprikash. but it's purely ours and very heavy on the onions and garlic... OK on the hot paprika also. Cayenne and sweet paprika is NOT a substitute for hot hungarian paprika, but if that's all that one can find it'll do in a pinch and we've done that when we had to. We have all sorts of leftovers now.

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 01-16-2017, 05:46 PM
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I cooked this soup. [Image: EtLoOjY.jpg]

The pictures at  the Shave Nook are outstanding.

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 01-19-2017, 01:14 AM
  • djtak
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  • Beaucaire,Gard,France
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Oh boy!!I'm going to love this topic!!!!

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 02-02-2017, 08:29 AM
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Brisket

[Image: DzIDyar.jpg]

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 02-02-2017, 09:51 PM
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Good looking brisket! My smoker is buried in snow and ice. COME ON SPRING!

Nice looking smoke ring, no matter how it was produced.

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 02-03-2017, 04:08 PM
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Homemade chicken & waffles!  Sisi

[Image: 4ZK66PA.jpg]

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 03-11-2017, 06:54 AM
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I've never had chicken and waffles. I don't think it's even made in Maine.

I've been wanting to make our "Tangy Meatballs" for weeks now. Then the other day I got a hair across something and just decided that I'd make them, except I decided to make a deconstructed version. The normal version is a large meatball in a onion soup/beer/sour cream sauce. So why wouldn't it work with everything just added to the sauce instead of being a meatball? Cut to the chase, it worked fine and much easier to make. I always make 3x the sauce and did this time as well. It's supposed to be served over noodles or rice. We had leftover vermicelli so I used that. It worked.

I also tried something That I've been wanting to try for awhile. When I make Sous Vide I always finish red meat off with a solution of Dextrose and sodium Bicarb'. The sodium lowers the pH to enhance the browning, and the dextrose reacts with the protein under the torch to create the Maillard reaction to give the meat the classic grilled meat taste. When I was browning the meat I added a heaping teaspoon of dextrose to it. I'd need to have a side by side comparison to see if it had the desired effect, but the dish was good. It certainly didn't hurt anything. I know that it definitely works with Sous Vide.

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 03-11-2017, 07:29 AM
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(02-02-2017, 08:29 AM)DoctorShaveGood Wrote: Brisket

[Image: DzIDyar.jpg]

Respect for whoever made that.  Outstanding work.

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 06-02-2017, 05:17 AM
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Chicken + Slaw. 

[Image: 9UAytMP.jpg]

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 06-02-2017, 10:35 AM
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Coney in Detroit

[Image: 72Fj60O.jpg]

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 06-03-2017, 09:14 AM
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Breakfast. 

[Image: H4yM1yK.jpg]

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 06-06-2017, 08:26 AM
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[Image: tbITH4A.jpg]
[Image: fjEPRxY.jpg]
[Image: smKs2wt.jpg]
Gryo cooked on the rotisserie. Better than the Greek places by far.

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 06-06-2017, 12:51 PM
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A good gyro is to kill for! Looks delicious!

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 06-06-2017, 01:50 PM
  • Sully
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  • Cedar Park, Texas
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(06-06-2017, 08:26 AM)DoctorShaveGood Wrote: [Image: tbITH4A.jpg]
[Image: fjEPRxY.jpg]
[Image: smKs2wt.jpg]
Gryo cooked on the rotisserie. Better than the Greek places by far.

All right Aaron!  Do you mind sharing your recipe?

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 06-10-2017, 03:13 PM
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A neighbor gave us bear and moose burger and some moose steaks after last hunting season. I just got around to cooking it today.

I've had bear meat before. The 1st time was 4 decades ago ('70s) in a state 500 miles to our south and it was like beef. The 2nd time it was boiled and was like pork. Tonight's was like beef. One note re: bear... it can carry trichinosis so it needs to be thoroughly cooked. It's like wild pig in that regard. If it bleeds it's not done enough. The burger had HP sauce and a slice of Vidalia onion on it and was delicious.

Moose is a deer and can be eaten rare, heck, best eaten rare since there's no fat in it to keep it moist. I haven't had any of that yet. But the last time I had some, given to us by a game warden, it was the best lean beef ever to pass my pearly whites. I expect the same this time. Moose is really good stuff.

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 06-10-2017, 03:34 PM
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[Image: 831107c9d10d8a11f1b4d8495ee36bd4.jpg]

Homemade from scratch!


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