Foodies BS Thread.

Good to hear. I let proteins sit for 12-18 hours in buttermilk to let the enzymes really work.

More science = more tasties.

I think Copernicus said that one time. Heard it from a friend.

 

Thank you

 

I really had no idea you could go that long... I will add that to the adjustments

 

I let mine set after initial flour and then after dredging it before frying. After frying I put it on a cookie rack so it can drain over a big pan. Helps everything setup up nicely and not peel off the first time you touch it.

 

Ya usually do a buttermilk dredge over night for fried chicken.

 

Doing a 2x fry at 2 different temps and putting some corn starch in the dredge are things I've done to CFS. Too much of a PITA for me.

 

Quick Bavette steak with charred broccolini and hatch chili honey mustard.

 

Turkey, sweet potato, black bean, spinach. Use for tacos, good on its own or over rice. Not my creation, just my interpretation.

 

Oh damn! Sign me up please!

 

Loving these food threads!
Cooking is my profession, here is something I came up with as a special at my job. It's a 18 oz bone in tomahawk ribeye. Whipped Yukon gold potatoes with a little beet puree for the color, roasted broccolinni, Hawaiian grown king oyster mushrooms, and some demi glace. That right there where I'm from runs you $80. Gotta keep that food cost within the margins you know?

 

1. 3 day dry brine followed by a 12 hour (lower sodium) wet brine with aromatics and seasonings. Similar to my turkeys - get the existing moisture out and replace it seasoned moisture.
2. Heavily seasoned with a texmex blend (against my recommendation due to burning), smoked, seared, and glazed with her mango habanero sauce. Less seasoning would’ve eliminated excessive charring, but it was her request.
3. Unbelievably juicy, incredibly tender, and so much flavor internally. I will definitely repeat with a cinnamon apple compote of some sort in the near future.

Sorry, didn’t get a pic of the slice



Smoked to 133



Seared to 140 ish (the burning cut me short). Rested for 10 minutes. Glazed under the broiler for ~10 minutes until the glaze set.

 

work meetings from home. I didnt want to overthink breakfast.

homemade sourdough to the rescue..

 

My eyes are dilated - is that a sardine?

Looks delicious!

 

Can you taste the sourdough ???

 

hahha..yea, my sourdough isn't super robust tasting.

 

yes. not the best version of a sardine. (Costco, I think), but I love the things. I like to think my heart does as well.

 

Happy Pi Day

Smoked ham, red onion, red pepper guryure quiche

 

i too am having biscuits and gravy