Robenco15

TK’s “Whole Bird” with Turkey for Thanksgiving this year. Confited the legs and made a rillette with them. Piped it over the breast, vac sealed, and SVed. Brushed with mustard and topped with crispy chopped skin. Made a Turkey Jus Gras to go with and then a bunch of sides, including dinner rolls brushed with turkey fat. Vanilla Creme Brulee made with vanilla sugar to finish. Wasn’t going to be a great Thanksgiving away from family, but this was about as good as it could get. Happy Thanksgiving everyone!

Duck dinner from this past Friday. Store didn’t have duck breasts so I had to break down an entire duck. Fine by me! Duck breast Sweet potato puree Duck fat roasted carrots Duck Jus Cabbage and Apple salad (not pictured)

Thank you so much! Extraordinarily nice of you. I’ve worked hard during quarantine to get better at making pizza and I think my skills have caught up to this oven. I’m really happy so far with the results. Appreciate the kind words!

Much better, lol. The crust was fluffy with some crust. The cheese melted, but not overly. The sauce still had some fresh flavor to it as it wasn’t baked in an oven for 6 minutes. Oven pizza with the baking steel are fantastic, but this is truly an entirely new level.

Thanks for the suggestion but I’ve checked and it’s far enough away. The outside of the oven doesn’t get any where near hot enough to possibly affect the house and the front is far enough away that it isn’t an issue. I use that 160k BTU wok burner on the bottom shelf on top of the table with no problem at all. I do have a single use fire extinguisher not pictured at hand for safety, but it’s fine. As I use it more if I do think there could be a problem I can just pull the table away more than it already is.

Pizza oven came yesterday so I’ve been busy! These are a Margarita and a Bee Sting.

Got my first issue. It’s incredible. Hardcover. A ton of recipes. In grams! Blew me away. Can’t believe I’m getting 4 issues for $68. They are literally cookbooks!

I just subscribed for a year. Thanks for the rec. Looks great.

Outdoorstirfry.com 160k BTUs. Love mine. Also use it for deep frying, just be sure to use a wide enough bottomed pan.

Interesting. I’m using a GE induction range and absolutely love all of my Demeyere stuff. The 2.3qt saucepan is perfect and I made a wonderful bechamel with it tonight. The 9.4” and 12.6” Proline fry pans are workhorses more than capable of anything I throw at it. The 4.2qt (actually 5qt) saute pan may be my most favorite pan that I own and I’ve only had it for a few months (stupid even heating all they way to the edge, and that’s with induction which is not an even heating source), and the 21”x13” Teppanyaki is just incredible. Really awesome piece of steel.

A friend asked that I teach him how to cook so once a week or so we’re picking a dish or two and I’m walking him through it. Tonight was a Soubise Mac and Cheese and Roasted Bronzino. The Soubise Mac and Cheese has some good technique involved and it’s always fun to get your hands dirty with a whole fish. Nice little nightcap too!

Smoked a brisket and pickled some onions for sandwiches. Was really happy to see Andy Reid get his Super Bowl.

Chicken and Mustard

Bolognese with handmade Tagliatelle

Haven't checked hers out. I'll look it up when I get home from work.

Yeah, you get it. The first time I tied it up no problem. This second time I couldn’t figure it out for some reason, lol. It worked out in the end.

Lol, this is the second time I’ve done it. I like it! Pretty easy and comes out great.

Chicken Ballotine a la Jacque Pepin

Croque Madame Made this last night. I love it and saw this thread so wanted to post.

Garlic Braised Short Ribs With Red Wine with Polenta

Yeah I was 90% leaning towards throwing it away. I’ll do that. Two beef wellingtons gone. Sucks.

So you wouldn't even bother with cooking it past 140f to kill any virus that may be present? I get that. I can see myself throwing it away.

So this past Christmas I prepped a beef wellington after work, pre-searing the tenderloin and cooking it SV, laying out the prosciutto and duxelle, and wrapping it around the cooked tenderloin. I then wrapped it tight with saran wrap (which helped me wrap the prosciutto/duxelle mixture around the beef) and then vacuum sealed that and put it in the fridge. 3 hours later ( 11pm) my stomach hurt and I proceeded to be sick all night and spent the next day in bed. I obviously had to cancel my dinner party. I did, however, put the vacuum sealed wellington in the freezer, which is where it is today. I went to the doctor and she said I probably have the norovirus. I was back to normal come Saturday so it was a 24 hour thing. This weekend I'd like to make the beef wellington, but I fear that I unknowingly contaminated the wellington as I prepped it (yes I washed my hands plenty, but the norovirus is a pretty strong virus). I don't believe freezing it kills the virus so I think the only way to do it would be to cook the tenderloin to 140f, which kinda also kills the meat, but better safe than sorry right? One of my dinner guests is pregnant, so I don't think I have any other choice but to cook it past 140f. Or is this just not worthy the risk at all. Just hate knowing I have two (yeah, I made two that night) beef wellingtons in my freezer that I may not be able to eat. That is $$$

Croque Madame