glennQNYC wroteThe pork chop posted above was a previous meal. Last night I had a rib eye steak at Ruth's Chris. Here is the aftermath.
TXSTYLE wroteLOL WTF!Bro... Empty plates... Really???
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M_Six wrotea man of good taste and spiceWifey's pasta puttanesca. Tasty stuff.
I could seriously deal with a Mediterranean diet most of the time, but I still need an occasional detour into Thai or Indian.
P1et wroteYes please... Let's stick with "What you or your significant other actually prepared".Hold on. Is this a thread about what you made for dinner? Or just restaurant pics? I was hoping for the former...
I tried a side the other night with rib eye on the grill that was simple but good. Mushrooms sauted in butter then put on top of arugula (which wilts from the hot mushrooms). Then topped with shaved parm cheese.
Lazy
TXSTYLE wroteLooks similar to Russian food картошка тушёная. Really good food.I don't think or at least I could not find this Thread type...
I know there are several COOKS or self-proclaimed Chefs like myself on here.
When I am not Grilling or Smoking meats, I am definitely whipping up something tasty on the stove or in the oven too!
So let's see those "homemade dinner dishes"...
The key to my savory, rich, delicious, Homemade Pot Roast; is first to sear the lean meat over high flame to seal in the amazing flavors! This locks in the beefy goodness even after hours of slow cooking in the pot. Of course I carefully, hand select each fresh ingredient.
cmyx6go wroteDefinitely don't cut the beef up too small.Well, I tried beef stew today. Not a bad first attempt but needs tweeking. Was a little blah. I think I put too much beef broth and My sweetie came back from the butcher with the meat already cut which was very small cubes. I should nail it next time. No one complained but Im my biggest critic.
I tried a side the other night with rib eye on the grill that was simple but good. Mushrooms sauted in butter then put on top of arugula (which wilts from the hot mushrooms). Then topped with shaved parm cheese.
Starting to branch out and get creative.
Pesto pizza, which everyone liked the most
White pizza, Garlic sauce
BBQ pizza with brisket from Salt Lick in Austin
and just a sausage grab bag.
Last afternoon I went out into garden and picked some red and romaine shoots, then did a fine trimming of the arugula from my garden. Washed and spun in the backyard, then bagged and took to the In laws for dinner.
I'm all proud, showing how I cleaned it and everything. They plop it in the fridge and then cut open a bag (A FUKING BAG) of chinese salad mix.
The beans were good, the rice interesting (mostly because it was in a bag in a cooler) and some chicken chunks she made alright. I went into the fridge and got a whole plate of arugula and ate it in front of them to show my displeasure. Then I poured another margarita and broke out bimmerpost app.
glennQNYC wroteThat's how my 16 year old cooks them. Bastes with butter while finishing it in the cast Iron skillet. Tasty!Choice NY Strip cooked sous vide and seared on a cast-iron skillet...
glennQNYC wroteGlenn, Can you share the sous vide method please?Another pork chop ready for its sous vide bath!
cmyx6go wrotehttps://en.wikipedia.org/wiki/Sous-videglennQNYC wroteGlenn, Can you share the sous vide method please?Another pork chop ready for its sous vide bath!
I use a Joule (model) sous vide by ChefSteps (brand); and sear on a Lodge cast iron skillet. I just got a induction "hot plate" so I can sear outside on my terrace. This lets me run the pan screaming hot without smoking out my condo.
I notice the biggest difference is with chicken and pork, as because you're cooking for so long, you can safely kill bacteria at lower temperatures. This produces notably juicer chicken and pork.
glennQNYC wroteThank you, I will check it out.https://en.wikipedia.org/wiki/Sous-vide
I use a Joule (model) sous vide by ChefSteps (brand); and sear on a Lodge cast iron skillet. I just got a induction "hot plate" so I can sear outside on my terrace. This lets me run the pan screaming hot without smoking out my condo.
I notice the biggest difference is with chicken and pork, as because you're cooking for so long, you can safely kill bacteria at lower temperatures. This produces notably juicer chicken and pork.
I'll play!
