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pastameshugana

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Posts posted by pastameshugana

    Polenta 1st timer needing guidance

    in Cooking

    Posted

    So I've yet to ever cook with polenta, so I bought some to experiment with. I got the 'pre-cooked' package this time to simplify things.

    What should I make first?

    Other ingredients on hand: A couple of racks of pork ribs (on sale!), lots of great frozen hatch chilies, all kinds of root veg and aromatics.

    I'm jonesing to use the ribs, green chile AND polenta, but so far have come up with nothing inspirational. Any ideas?

    One Sous Vide Bath, two different tastes for steak

    in Cooking

    Posted

    I also am a fan of "Cook much, chill, freeze, re-heat".

    What seems to work for me is to look in my FREEZER and say....hmmmm....tonight for dinner for my wife and I....I'll take out 1 pkg of a steak previously cooked at MY temperature, 1 pkg of steak cooked to my WIFES temperature, a pkg of carrots with butter and vadovaun curry, and a pkg of diced parsnips with salt, pepper and butter. All previously cooked to the desired temperature. Everything goes frozen into the SV at 130...

    Todd - as a father of five who rarely gets the time to do the 'fancy' cooking he wants except in micro-bursts - you've finally given me a compelling reason to get a SV. I've loved the idea, the control, the 'gadgetiness' of it all, but I could never quite nail the practicality of it to a specific rung in our budget, now you've done it! (I'm sure my wife will be thrilled that I've got a 'legitimate' reason for a new toy).

    I have to say, that makes brilliant sense. Also with 1/2 of our kids (okay, 2/5, no divided children here) being chili heads like me and the other two sissies, I can imagine all sorts of variations on recipes.

    A million thanks!

    Gaming the Chinese buffet

    in Restaurant Life

    Posted

    I just surprised Mrs Meshugana with a trip to Vegas for her birthday (literally surprised: Woke her up at 2am and told her the bags were packed, the babysitter was here, and we're leaving!).

    So, we spent a couple of days abusing the "Buffet of Buffets." For 44.99 you get a 24hr pass to like 6 buffets: Rio, Planet Hollywood, Paris, and the rest were too far to visit.

    We did it not for the culinary delight, but it was an affordable way to knock out 4 meals on the strip (breakfast, lunch, dinner, breakfast) while we were spending the real money on shows and shopping.

    The first meal (with friends) I employed the 'high dollar protein' strategy, and certainly felt I got my money's worth. After that I was in pain, so I did the 'small samples till I find something I like' strategy, and that left me a bit less over-stuffed, but pleased nonetheless.

    I did notice that it seemed these buffets shared a supplier and/or menu coordinator, because it seemed there were lots of similar dishes/preparations among them.

    Anyhow, it was nice, and we got to experience that particularly Vegas-flavored-tackiness of watching a bride and groom enjoy their pre-wedding dinner (in dress and tux) at a buffet. ;)

    Valentine's Day Dinner

    in Cooking

    Posted

    So for Valentines - Mr's Meshugana and I are doing the 'adults only' date on Friday - the local playhouse is putting on Fiddler on the Roof.

    Today was family day (5 kids 10yo and under) and the kids and I cooked all day for Mr's M.

    Breakfast was eggs on toast, with mushroom, onion, serrano, sharp 'tuscan' cheddar (from Sam's, has vegetables & spices crusted around it) and fresh tomatoes.

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    Lunch was steamed Vegetarian Pasta, but after prep we had parent teacher conferences so it's in the fridge to be cooked tomorrow.

    Dinner was some 'big-o-mammo-jamma' (the house lingo for huge) ribeyes. Rubbed down with Cavender's Greek seasoning, baked for an hour at 170 brought internal temp to about 100, then a quick sear on the grill. Fantastic.

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    Then mixed baby potatoes (what are those purple ones called? They were great!). Boiled till done, then tossed with lots of olive oil, garlic, green onion, salt & pepper and chopped basil. Then roasted for about 10 minutes till the garlic got crispy.

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    Dessert was chocolate dipped fruit. The grapes were out of sight. The leftover chocolate made heart chocolates for the kids teachers and mom & dad. Can one of our resident candy experts let me know how to do this without the chocolate fusing to the plate? We coated the plates with butter (??) but it still stuck like crazy.

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    I hope you all had a fantastic day!

    Combining Rib Eye Steaks Into a Roast...

    in Cooking

    Posted

    Hello all,

    I just scored a great deal on some pre-cut (thick) ribeye's at the butcher. Unfortunately, the deal was only for the precut, I couldn't get a larger piece.

    I'm really hankering to roast them all together as one big roast - is this possible?

    I was thinking about aligning them all (they're from the same primal so they match) and tying them up. Maybe putting some of my spice rub between the pieces. Then trimming and eating it like we would an entire roast.

    Any tips, warnings, suggestions?

    Thanks!

    Do richer flavors make you feel full sooner?

    in Food Traditions & Culture

    Posted

    Lots of interesting thoughts here - and I guess the phenomenon does seem to link to personality/personal diet as well. We all know the person(s) who can eat barrels full of anything, whether good or not!

    Another personal example (which I know isn't scientific in the least!) - In our home we'll occasionally do the boxed Mac 'n Cheese (with 5 kids, it's an easy weeknight meal!). When I make it, it's per the box instructions, and it'll take at least three boxes and we'll eat every drop. When Mrs. Meshugana makes it, we never come close to polishing off three, and could feasibly get by with two. The difference is she will usually add beef bullion to the cooking water, but exempts most of the milk and retains cooking water for moisture.

    So - the fat content can't be an issue, but it is certainly more 'flavorful' and robust a dish, and it seems to affect all of the mini-meshuganas as well. Even #2 who can eat like a black hole!

    Another 2.5 cents...

    Do richer flavors make you feel full sooner?

    in Food Traditions & Culture

    Posted

    Our family has a great love of Indian food (having lived there for a couple of years) and we've always noticed that when we get it, we can never eat as much as we'd like.

    The DW and I were talking about it last night, and it seems that it's not just the Indian food, but any of the very rich tasting, very flavorful food we enjoy, we always end up eating less that we think we would otherwise.

    On the other hand, here in our new hometown, the traditional fare is tasty, but rather bland (compared to the rich cuisines of the world). It seems like I can put away a serious whack of beef brisket or the milder versions of Mexican food we find around here.

    We were led to speculate if the overabundance of flavor in some foods tricks the body into feeling more 'satisfied'. Of course, the flip-side is that the desire to eat may certainly increase when consuming more flavorful food.

    Has anyone else noticed this? Is this completely in our heads? Also, has there every been any clinical look at it (that you know of)?

    Inquiring minds want to know!

    Favorite Food and Drink Apps

    in Kitchen Consumer

    Posted

    Just checking in to add 'OurGroceries' to the list.

    I have it installed on my and my wife's iPhone - and it stays in sync. I can add items to the list while she's out (or vice versa) and it automatically updates, it also updates what is 'checked off' on the list. The app icon also shows a badge telling you how many things are on the list (handy when I'm out I can check and see if she needs anything at the store).

    PeipEgg

    in Kitchen Consumer

    Posted

    I saw this interesting article here. I can't comment on the usefulness of an egg timer that plays different 'classic' rock songs (reeeaaaally stretching the definition of classic) to indicate egg consistency. However, it does look like an entertaining gag gift.

    Dinner! 2012

    in Cooking

    Posted

    Wrap a bit of meat, a dab of sauce, an oyster and a slice of kimchi up in a leaf of butter lettuce and gobble down. Also added slivers of raw garlic to each parcel halfway through the meal, so no photo of that.

    That is amazing. And I'm glad to hear your pork fat levels are back up to normal. Wouldn't want you wasting away...

    Off-Strip and Local Gem Dining, Vegas

    in Southwest & Western States: Dining

    Posted

    From a former Vegas local, I'd heartily recommend Rosemary's on Sahara. We had a fantastic tasting menu there, 5 or 6 courses for around $100. Great atmosphere & service. Also, over on the east side, we had great experiences at Lindo Michoacan.

    The custard shop (can't remember the name!) just off-strip near the stratosphere was out of sight, always a line into the parking lot, and lots of entertaining 'local' scenery passing by.

    If you hit 'china town' west of the strip on (I believe) Spring Mountain you'll find an endless variety of all things Asian. Had a stellar Malaysian meal at a little store front there once.

    $.02, exchange rates may vary. ;)

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