Author Topic: cooking  (Read 85666 times)

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Offline 420seriouscat69

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Re: cooking
« Reply #1925 on: August 18, 2019, 05:57:16 PM »
I grilled steak and shrimp tonight and it was fantastic. Sorry, no pics.

Offline 8manpick

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Re: cooking
« Reply #1926 on: August 18, 2019, 10:01:21 PM »
Made a foie gras soufflé with a sturgeon caviar rémoulade for dinner Saturday. Sorry didn't get any pics.
:adios:

Offline Spracne

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Re: cooking
« Reply #1927 on: August 18, 2019, 10:50:38 PM »
Made a two-headed, medium rare eel salad tonight and it was exquisite. Sorry, no pics.

Offline 420seriouscat69

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Re: cooking
« Reply #1928 on: August 19, 2019, 09:57:24 AM »
 :love:

Offline pissclams

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Re: cooking
« Reply #1929 on: August 19, 2019, 10:06:09 AM »
i'm trying to eat healthier and get in better shape so i can crush some sorority pelts.  can you guys offer some quick and easy heart healthy options for the freshman cat on the go?


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Offline halfEmpty

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Re: cooking
« Reply #1930 on: August 19, 2019, 11:55:49 AM »
i'm trying to eat healthier and get in better shape so i can crush some sorority pelts.  can you guys offer some quick and easy heart healthy options for the freshman cat on the go?

Don't drink beer and eat pizza every other night.  But let's be honest, you will.  We all did.

Offline cDubya

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Re: cooking
« Reply #1931 on: September 08, 2019, 05:52:44 PM »
All business here, no fancy plating.

Bacon wrapped Cajun pork tenderloin with apricot/Dijon glaze.

Offline DaBigTrain

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Re: cooking
« Reply #1932 on: September 08, 2019, 08:46:47 PM »
:surprised:

Offline 8manpick

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Re: cooking
« Reply #1933 on: September 08, 2019, 10:25:22 PM »


Ground and stuffed some brats tonight
:adios:

Offline AST

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Re: cooking
« Reply #1934 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.


Offline cDubya

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Re: cooking
« Reply #1935 on: September 10, 2019, 07:41:40 AM »
FFS, AST. No one is gonna post here after that.

Good lord, looks/sounds amazing.

Offline AST

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Re: cooking
« Reply #1936 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.

Offline cDubya

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Re: cooking
« Reply #1937 on: September 10, 2019, 07:50:06 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.
It was all in good fun, bud. Keep cooking amazing stuff!

Also, would love to see a recipe and/or any tips on making terrine. Always looking to branch out in my kitchen knowledge!

Offline AST

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Re: cooking
« Reply #1938 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.

Offline cDubya

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Re: cooking
« Reply #1939 on: September 10, 2019, 08:49:11 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.
Outstanding. Added the book to my wishlist!

And thanks for the tips. Hopefully I'll get to try my hand at it before long.

Offline 8manpick

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Re: cooking
« Reply #1940 on: September 10, 2019, 09:52:07 AM »


2 days in to a 2 week brine pickle ferment.  Cucumbers from farmers market, 3% salt brine, and 1 bulb of garlic.
:adios:

Offline AST

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Re: cooking
« Reply #1941 on: September 10, 2019, 10:02:18 AM »
Oh man, now I want some of 8mp’s pickles to go along with my terrine.

Offline 8manpick

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Re: cooking
« Reply #1942 on: September 10, 2019, 10:18:48 AM »
Oh man, now I want some of 8mp’s pickles to go along with my terrine.
I’ve never made them before. Not usually a pickle fan, but had some that my dad made with this recipe over Labor Day and they were really good, so I’m hoping I can replicate it.
:adios:

Offline DaBigTrain

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Re: cooking
« Reply #1943 on: September 10, 2019, 12:09:51 PM »
What is that thing on top of the mason jar?

Online LibDerp7BubbleBoy

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Re: cooking
« Reply #1944 on: September 10, 2019, 12:11:19 PM »
The reservoir tip
Hyperbolic partisan duplicitous hypocrite

Offline 8manpick

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Re: cooking
« Reply #1945 on: September 10, 2019, 12:31:03 PM »
What is that thing on top of the mason jar?

Airlock fermentation lid.  Allows gas created during ferment to escape, but doesn't allow air in.
:adios:

Offline DaBigTrain

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Re: cooking
« Reply #1946 on: September 10, 2019, 12:53:20 PM »
What is that thing on top of the mason jar?

Airlock fermentation lid.  Allows gas created during ferment to escape, but doesn't allow air in.

Gotcha. So you’re saying you don’t like exploded glass and juice and stuff everywhere

Offline KST8FAN

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Re: cooking
« Reply #1947 on: September 15, 2019, 07:13:51 PM »
Stuffed green peppers.

Tom

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Offline cDubya

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Re: cooking
« Reply #1948 on: September 15, 2019, 07:25:46 PM »
Those look delicious, man! Nicely done.

Offline AST

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Re: cooking
« Reply #1949 on: September 15, 2019, 08:49:40 PM »
 :)