gfweb
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Everything posted by gfweb
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Tentatively... Butternut squash soup, Beef tenderloin SV w onions and sauteed mushrooms, smoked yam puree, braised kale (in the collard style), corn pudding, corn bread....steamed Xmas pudding with creme anglaise.
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I use this, or Crosse and Blackwell Cranberry chutney, a lot as the base for sauces and vinaigrettes esp for pork and turkey meals.
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The most I'll put in is a bit of fat, or, in the case of just cured corned beef, I'll put in an equal amount of water:meat in order to elute some salt from the beef as it cooks.
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I was surprised to hear Ming Tsai say on Top chef that he hadn't had a beurre blanc in years...his loss.
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I suspect that they are getting water out of the confection. I leave my candied nuts at room temp and open to the air and tey do not get sticky.
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Butternut squash soup We are in a duck rut. Duck confit and mushroom risotto (that was just a bit too tight, but tasty) Leftover risotto turned into arrancini the next day
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Why not cook it sous vide to keep it juicy?
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This is a particularly good piece. Just use goggles when working with lye.
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Charcuterie and pickled stuff will appear in a couple weeks too.
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Candied nuts are always a good start. As Christmas approaches the cookies appear...I'd like them better if they were savory rather than sweet...which is why I turn to cheese straws.
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Culinary Adventures of Baron Ambrosia is without question the worst cooking show.
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I often make pulled pork by cold smoking a shoulder or Boston butt and then cooking sous vide x 2 days. BBQ or not? If its the product that matters...I make BBQ pork. If its the process that matters, I don't.
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Does BBQ describe the product or the process?
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Agreed. Esp on the pre-salt. I salt after SV before the sear, and then again lightly before serving. I've gotten a cured texture from even modest preSV salting
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I do a halved romaine. Cut side down till wilted and brown, then flipped to wilt the back of the butt. Here's a photo. I don't cook so long that the browned parts are crumbly, they stay soft The soy/red wine infused onions are pretty neat with tenderloin too.
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I love sauteed romaine. Sauteed in butter till its dark brown. Nutty, sweet, bitter. Great with fish and mild meats.
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The only sushi that needs gravy more than soy.
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Moving-on is not the equivalent of condoning bullying. If moving-on is do-able...do it. This thread is getting like Chowhound. Oy.
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Sausage and tomato fritata
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Spectacular menu Baron!
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I've never seen or touched one and I could do a better job than that moron
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I don't understand. How does the door seal keep the steam from the toast?
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Smoked pork tenderloin salad, cranberry vinaigrette, with candied pecans. (Jalapeno cornbread not shown)
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Perhaps it was harvested late. End of season cabbage can get huge
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Like Pedro, my SVS hasn't drifted. My anova 1.0 lost 1.5 deg F over a year. No biggie, just recalibrate occasionally
