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Messages - AST

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1
Essentially Flyertalk / Re: cooking
« on: September 15, 2019, 08:49:40 PM »
 :)

2
Essentially Flyertalk / Re: cooking
« on: September 10, 2019, 10:02:18 AM »
Oh man, now I want some of 8mp’s pickles to go along with my terrine.

3
Essentially Flyertalk / Re: cooking
« on: September 10, 2019, 07:58:25 AM »
https://www.amazon.com/Pâté-Confit-Rillette-Recipes-Charcuterie/dp/0393634310/ref=mp_s_a_1_1?keywords=pate%2C+confit%2C+rillette&qid=1568119986&s=gateway&sprefix=pate%2C+confit&sr=8-1


https://www.amazon.com/Creuset-Enameled-Cast-Iron-Terrine-Cerise/dp/B00005QFQU/ref=mp_s_a_1_6?keywords=terrine+molds&qid=1568120026&s=gateway&sprefix=terrine&sr=8-6

This is what I started with.  You will need a food processor, roasting pan large enough to set you terrine mold in a water bath in the oven for cooking, and a instant read thermometer.  At some point, having a meat grinder will most likely become necessary.  You need freezer space to place your mixing/processing bowls into as part of the process involves keeping the meat/fat as close to freezing as possible until it gets cooked.  Techniques is key to get the congealing process down.

The first part of the book cover technique and the latter part is all recipes.

4
Essentially Flyertalk / Re: cooking
« on: September 10, 2019, 07:47:02 AM »
No one is gonna post here after that.

Let me go on record to say that was not my desired intent.

Good lord, looks/sounds amazing.

Thank you.  It is fun and a little time-consuming.  It gets more difficult the fattier meat you use and am looking forward to my next one with pork.

5
Essentially Flyertalk / Re: cooking
« on: September 10, 2019, 07:35:19 AM »
Diving in to terrine & pate preparation and making.  Made a chicken and wild mushroom terrine for my first attempt.  Pretty good.  Last night I seared some in bacon grease on the griddle and topped it with red sauce and it was the best “chicken parm” I have ever had.


6
I want that stir fry in my belly

7
I have 2 dogs, they are both awesome.  fin

8
Hot damn

9
Yum

10
Essentially Flyertalk / Re: cooking
« on: July 09, 2019, 07:01:23 PM »
 :bball:
how did you make the tortillas? what grind did you use for the maize?

These are pressed but uncooked flour tortillas that I buy and then just throw on the griddle.  I generally reserve corn tortillas for pork and shredded beef.

11
Essentially Flyertalk / Re: cooking
« on: July 09, 2019, 05:00:20 PM »
Took some leftover tomahawk ribeye from last night and made tacos tonight


12
meat from heaven, salad from hospital cafeteria

 :lol:

13
Had a Tomahawk in the fridge that I never got around to grilling over the weekend so I grilled it tonight for salad and tacos for the week.





Go ahead and pile on regarding the poverty lettuce.

14
Essentially Flyertalk / Re: cooking
« on: July 05, 2019, 08:05:19 PM »
 :party:
Hot damn. I love that poppy seed on the corn. Underrated.

 ;)

15
Essentially Flyertalk / Re: cooking
« on: July 05, 2019, 07:07:21 PM »
I cooked.  Or grilled.  Whatever.


16
Doing a little pork chop and corn grilling for dinner


17
Essentially Flyertalk / Re: cooking
« on: July 05, 2019, 01:40:29 PM »
 :party:
I’m going to make some blackened chicken breasts. Like probably 10 of them to eat for like 4 days.


Sent from my iPhone using Tapatalk

Pro move right there.  You are laying the groundwork for some amazing salads, pastas, pizzas, etc.  bravo sd.

18
Essentially Flyertalk / Re: cooking
« on: July 05, 2019, 01:34:24 PM »
Food snobs are the worst. I don't even know what to say about a rough ridin' hot dog snob. What the rough ridin' eff is that about?

For me it was mostly about piggybacking on someone else’s post to pass some time on a day off. 

19
Essentially Flyertalk / Re: cooking
« on: July 05, 2019, 01:20:17 PM »
ketchup on a hot dog? smdh.

ast can you please save this thread with some more of your mustard stories that we all have come to know and love????

This is going to be a group effort, no one man can redeem a thread from ketchup on a hot dog.

20
Essentially Flyertalk / Re: cooking
« on: July 05, 2019, 11:04:33 AM »
Pepper on the coleslaw is underrated in all of this.

What if I was to say the majority of what you are thinking is pepper is actually poppy seeds.

Well I would look like a fool and yet be even more impressed

Well, I won’t say it then so you can save face among friends.

21
Looks either slightly undercooked or like it just came out of the frig but would make some excellent reheat meals in skilled hands.

22
I would enjoy very much some of that brisket to make a hash brunch meal rn.

23
Essentially Flyertalk / Re: cooking
« on: July 05, 2019, 10:27:46 AM »
Pepper on the coleslaw is underrated in all of this.

What if I was to say the majority of what you are thinking is pepper is actually poppy seeds.

24
Essentially Flyertalk / Re: Hello Everyone
« on: July 04, 2019, 03:36:37 PM »
Thanks Hemmy.  Have fun and be safe.

Best wishes, AST

25
Essentially Flyertalk / Re: cooking
« on: July 04, 2019, 01:46:18 PM »
 :Lurk:
I remember the days when he was still Alexander Supertramp... Ahh, I miss those good ol' days.

It is a brave new world, adapt or die.

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