Used the smoked corned beef I posted earlier in this thread
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Used the smoked corned beef I posted earlier in this thread
I didn't have any on hand. Tonight I'm going to make a proper Reuben, with kraut and swiss.
Indian food.
Palak Paneer (spinach and cottage cheese)
Pudina Chicken (mint and coriander curry)
Samosa Chaat (fried potatoe dumplings with sauce, and chickpeas)
Gobi (fried cauliflower in spicy chili sauce)
Palak Paneer (spinach and cottage cheese)
Pudina Chicken (mint and coriander curry)
Samosa Chaat (fried potatoe dumplings with sauce, and chickpeas)
Gobi (fried cauliflower in spicy chili sauce)
Looks absolutely mouth-watering.Indian food.
Palak Paneer (spinach and cottage cheese)
Pudina Chicken (mint and coriander curry)
Samosa Chaat (fried potatoe dumplings with sauce, and chickpeas)
Gobi (fried cauliflower in spicy chili sauce)
Saw this on an older Adam Ragusea video, thought I'd give it a try. His local hangout makes a grilled-cheese on a brioche bun, smashed down with a heavy weight. Brioche is quite sweet, so it really browns nicely in the hot butter.
Adam did a few variations, and I made his "sorta-Cuban" for lunch today; buttered inside of bottom bun, slice of cheddar, dill pickle slices, two slices of Black Forest ham, slice of pepperjack, then Kewpie inside the top bun (Dumbsh*t forgot the mustard, I'll remember tomorrow). Get the pan hot, melt a pat of butter, add sammich and press down with a brick; 3 minutes first side, flip, return brick, and 2 minutes on the second side:
Add a bowl of home-made tomato soup and a pickle, not a bad lunch on a rainy day.
Sandwich was great, I'll probably make grilled-cheese this way from now on (even though the damn brioche buns were $4.99/four).
Adam did a few variations, and I made his "sorta-Cuban" for lunch today; buttered inside of bottom bun, slice of cheddar, dill pickle slices, two slices of Black Forest ham, slice of pepperjack, then Kewpie inside the top bun (Dumbsh*t forgot the mustard, I'll remember tomorrow). Get the pan hot, melt a pat of butter, add sammich and press down with a brick; 3 minutes first side, flip, return brick, and 2 minutes on the second side:
Add a bowl of home-made tomato soup and a pickle, not a bad lunch on a rainy day.
Sandwich was great, I'll probably make grilled-cheese this way from now on (even though the damn brioche buns were $4.99/four).
An excellent idea.
Precisely because brioche is so sweet, some people make the mistake of thinking that it can only be served with sweet stuff - jam, honey, plus butter etc - whereas I have also taken your suggested route, of serving savoury treats (ham, cheese, pickles, mustard, sometimes, salami) with brioche, and find that it works superbly well.
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Not sure if you are near Whole Foods but they carry brioche buns for around $5.50 for 6.
For grilled cheese you can also find brioche loafs of bread in some bakeries. Makes some phenomenal French toast, as well as sandwiches.
Made steak and potatoes Tonight. Really underestimated how hot my grill gets, and mages to take my trip tip past medium. C'est la vie.
For grilled cheese you can also find brioche loafs of bread in some bakeries. Makes some phenomenal French toast, as well as sandwiches.
Made steak and potatoes Tonight. Really underestimated how hot my grill gets, and mages to take my trip tip past medium. C'est la vie.
.. one serving of a meal cooked via our electric, countertop griddle earlier this week -- pork chop (which I cut from a boneless pork loin rib half), sliced yellow potato, red, yellow & orange bell peppers, and yellow onion, with tangarine orange slices on the side.
Had some business to attend to near Chinatown.
Got these Manapua for a late breakfast.
One is CharSiu pork, and the other curry chicken.
These are similar to the dim sum version, but here in Hawaii they have evolved into their own thing, bigger and with some ingredients that stray from the traditional Chinese menu.
The bread is similar to brioche, super sweet fluffy, and buttery. They are absolutely delicious.
Got these Manapua for a late breakfast.
One is CharSiu pork, and the other curry chicken.
These are similar to the dim sum version, but here in Hawaii they have evolved into their own thing, bigger and with some ingredients that stray from the traditional Chinese menu.
The bread is similar to brioche, super sweet fluffy, and buttery. They are absolutely delicious.
Oh dear.Not sure if you are near Whole Foods but they carry brioche buns for around $5.50 for 6.
For grilled cheese you can also find brioche loafs of bread in some bakeries. Makes some phenomenal French toast, as well as sandwiches.
Made steak and potatoes Tonight. Really underestimated how hot my grill gets, and mages to take my trip tip past medium. C'est la vie.
Rare, rare, blood red rare, for me, by preference.
Yeah I love my steaks medium-medium rare, and usually take great care to make sure it never goes past there. I was reverse searing these tri-tips in the smoker, and brought them up to 115 degrees f (46c), which is perfect to then sear for it to land at medium.
However I used my grill to sear, as I had many other things going, and just cranked it to maximum heat which is 700 degrees f (371c), and I guess that is a bit too hot. I only had them in there for 40 seconds per side, but wow that much heat really put a lot of gray on them
I have a new searing torch in the mail, so hopefully this won't happen again.
At least they had a beautiful crust.
Too much, - far too hot - indeed, absolutely agreed.Yeah I love my steaks medium-medium rare, and usually take great care to make sure it never goes past there. I was reverse searing these tri-tips in the smoker, and brought them up to 115 degrees f (46c), which is perfect to then sear for it to land at medium.
However I used my grill to sear, as I had many other things going, and just cranked it to maximum heat which is 700 degrees f (371c), and I guess that is a bit too hot. I only had them in there for 40 seconds per side, but wow that much heat really put a lot of gray on them
I have a new searing torch in the mail, so hopefully this won't happen again.
At least they had a beautiful crust.
In any case, I have learned (the hard way, i.e. the path of bitter experience), that steak needs to be out of the fridge and resting at room temperature for at least an hour prior to its introduction to (high) heat, and that, after cooking, (I usually sauté it at high heat), it also needs to be allowed to "rest" for at least the length of time that it had been cooking for in order for it to be at its tasty best.
Vietnamese Bun bowl With lemongrass, Steak, Shrimp, herbs, crunchy veggies and sweet spicy acidic sauce
I also just picked up a Ninja Creami, and tonight was my first 2 home mode iced creams.
High protein triple chocolate, with burnt orange chocolate mixed in.
Pumpkin pie with Stroopwafel mixed in
I also just picked up a Ninja Creami, and tonight was my first 2 home mode iced creams.
High protein triple chocolate, with burnt orange chocolate mixed in.
Pumpkin pie with Stroopwafel mixed in
but wow that much heat really put a lot of gray on them
I always cook my red meat Sous Vide to get perfect doneness. Marinates as it cooks if you want. Maybe sear just before putting in the bag with flavorings then torch or sear after. Perfectly even cooking with a touch of grey, or none is that's what you want.
Yeah I have a sous vide, I have actually gravitated away from using it for steaks. I find that I like the texture of reverse sear more, and while you can't get quite as little grey the meat isn't homogeneous.
I set my smoker to 250, and pull the meat at 110-115, then sear as the last step.
I cooked this filet mignon reverse sear a while back, and nailed it.
This was just user error on my part not realizing just how dang hot my grill gets on its highest setting. Even in a screaming hot pan you get a bit of leeway on the sear, but at 700 degrees things happen fast.
I have a specialty searing torch arriving here soon that will make sure it doesn't happen again.
I love the sous vide for fish, duck, and tough cuts though. The torch will get lots of use on my sous vide proteins in the future as well.
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One of my favorite Bahn Mi shops is near the airport. They are take out only, but luckily there is a McDonald's right next door.
Friends flight was delayed, so it was lemongrass chicken Bahn Mi time with a side of fries.
Friends flight was delayed, so it was lemongrass chicken Bahn Mi time with a side of fries.
Banh Mi is an incredible fusion food, and, while I have had pulled pork Banh Mi (delicious), I must say that lemongrass chicken Banh Mi sounds amazing.One of my favorite Bahn Mi shops is near the airport. They are take out only, but luckily there is a McDonald's right next door.
Friends flight was delayed, so it was lemongrass chicken Bahn Mi time with a side of fries.
Noodles for dinner tonight.
Beef Shank done in the pressure cooker with shitake shroom. Shanghai Bok Choy sauteed in a steel wok, and Udon noodles. Combine all together with a couple sprinkles of white pepper, for a wonderfully tasty soup.
Beef Shank done in the pressure cooker with shitake shroom. Shanghai Bok Choy sauteed in a steel wok, and Udon noodles. Combine all together with a couple sprinkles of white pepper, for a wonderfully tasty soup.
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From scratch Penne pasta with sausage, and asparagus in a sauce of lemon juice/zest, white wine, Spanish olives, fresh basil, fresh Italian parsley, apple cider vinegar, and fresh garlic. Covered with grated parmesan , and asagio cheese
Definitely need to refine my technique, but fresh pasta is always delicious, and this was a first attempt.
Definitely need to refine my technique, but fresh pasta is always delicious, and this was a first attempt.
Yesterday brunch...
Smoked Salmon, bacon, and Tillamook extra sharp cheddar omelet. Pancakes made with Kodiak flapjack and waffle mix, banana, blueberries, apple, walnuts, steel cut oats, and raw local honey. Fresh fruit on the side.
Smoked Salmon, bacon, and Tillamook extra sharp cheddar omelet. Pancakes made with Kodiak flapjack and waffle mix, banana, blueberries, apple, walnuts, steel cut oats, and raw local honey. Fresh fruit on the side.
Dinner Saturday night - 20 April, 2024
Ribeye with onion, shitake, and bell pepper. Green beans sauteed with fresh finely diced garlic, and tomato. Jasmine rice on the side.
Ribeye with onion, shitake, and bell pepper. Green beans sauteed with fresh finely diced garlic, and tomato. Jasmine rice on the side.