Jump to content

alwaysdrawing

participating member
  • Posts

    34
  • Joined

  • Last visited

Posts posted by alwaysdrawing

  1. 3 hours ago, gfweb said:

    @alwaysdrawing

    Great crust... but 1 minute a side seems long (to one who has never done it).  How much more did they cook past medium?


    The internal temp was 130F after searing. 
     

    Might have been 45 seconds per side—I didn’t use a timer. Worth noting that the steaks didn’t go straight from 120F sous vide to the grill—I dried them and waited about 30 minutes before finishing them. 
     

    I didn’t take a cross section shot, but you can kinda see the interior doneness near the edge here:

    B82649D3-5E91-4E04-8C98-C85F188D427C.thumb.png.d381e5f055009a0881366f9227deb0d8.png

    • Like 5
    • Thanks 2
    • Delicious 1
  2. Made a knockoff version of spicy rigatoni from Carbone. 
     

    It’s a version of penne alla vodka served at Carbone in SoHo NY (and Hong Kong and Vegas). Basically a vodka sauce with San Marzano tomatoes and Calabrian pepper paste, combined with an onion soubise. 
     

    026A21FA-7B5F-456E-A0B6-E464EBBE78C2.thumb.jpeg.669ae34a710ddf096791effca301771a.jpeg
     

    C0627317-5938-4AA9-8697-A5028165A6D2.thumb.jpeg.bf15f65862aff420ef82d952af52ffea.jpeg

     

    2754DC37-50CD-4899-9779-8BC7EE37EC73.thumb.jpeg.0665f83f2aa818ea29a8d8036bdc6405.jpeg

     

    83E36C7F-1EE8-4943-A18A-C9703AE09614.thumb.jpeg.8aec3840375ac37b09a944284fb15903.jpeg

    • Like 15
    • Delicious 3
  3. Made the rest of the spinach pasta with Mario Batali’s bolognese. Garlic bread and salad (not pictured). 

     

    1AB306F8-FF12-4EED-A09B-C33EBC341D76.thumb.jpeg.08820a0dd37433bf6b757d485a23aec5.jpeg

     

    34CA1210-EE97-43DC-827D-8663F38F8251.thumb.jpeg.59197f8f29eba202fda0ebaa7872a7da.jpeg

     

    872DF822-317E-46E5-B742-A31D2742CFC4.thumb.jpeg.13d61b6253d160848c0b355d093ce40b.jpeg

     

    020357CA-D66A-4D47-BDC2-15BD75F348D7.thumb.jpeg.9c2bb93eb9ac2dde6db50a119cefa1a1.jpeg

    • Like 12
    • Delicious 2
  4. Broke out the pasta machine for some spinach pasta. Made some of it with butter, garlic, red pepper flakes and Parmesan Reggiano CABD74C5-82F7-4AF9-BE8A-9A3B9E15D2D6.thumb.jpeg.ffbf8a15c4083b3217c7656e6f5ba85d.jpeg

     

    BE5DA4D7-ADB5-4B4B-97F9-7C7DB757AB50.thumb.jpeg.0ce603da054dfbfd7da3ee71f5467af5.jpeg

     

    653A44C6-6FA9-48AC-B03D-CE61BEA62513.thumb.jpeg.b26676db513e283811f53170116c0972.jpeg

    • Like 17
    • Delicious 3
  5. Bacon wrapped filet, roasted broccoli, and a baked potato with home grown chives, sour cream, butter and cheese. Served with Smith & Hook Cabernet 
     

    Not bad for a random Thursday night dinner. 

     

    18474115-74B0-4A7F-945A-DF7459434861.thumb.jpeg.4abfe9e3212fc4d2000ebbfbb70fa271.jpeg

    • Like 10
    • Delicious 1
  6. 4 minutes ago, rotuts said:

    OK

     

    you fit 8 lbs in your Crock ?


    yes, it fits—it’s just a normal size crockpot. I think this shoulder was 8.6lbs. If I get a bigger shoulder I’ll either cut in half and freeze the other half, or just save to grill/smoke on a weekend. 

    • Delicious 1
  7. 19 minutes ago, rotuts said:

    @alwaysdrawing 

     

    how did you cook ' your butt ' ?


    Crockpot all day, then shredded, added additional seasoning (garlic, chili, black pepper, paprika, cumin) and crisped in oven.  Easy weeknight cook. 
     

    Sometimes I’ll smoke it when I have a whole day, but crockpot + oven is the simple way. 

  8. 1 minute ago, heidih said:

    @alwaysdrawing Nice price on the pork.  Bone in?  I am not a hair splitter but that looks like tasty pulled pork versus having crispy edges which I at least associate with carnitas. Either way I'd welcome your leftovers ;)


    I crisp the edges in the oven at 400 after pulling, but clearly not enough!

     

    and yes, bone in....$7.50 for an 8lb shoulder

    • Like 2
  9. Found a pork shoulder on special for less than $1/pound (what inflation?!) and made some carnitas. 
     

    F813FD1E-5034-443D-B42F-3CF06D2917E9.thumb.jpeg.d07269d57c7d3ae470f92c7baafd1f3a.jpeg

     

    have tons of leftovers, and made a not especially authentic huevos rancheros for breakfast (no ranchero sauce—just Pico de Gallo, onions, cheese, avocado and some hot sauce)

     

    D6F123D5-60AA-46D1-9539-F65375520D45.thumb.jpeg.98661cf190772ef92f22fde51b49c998.jpeg

    • Like 18
    • Delicious 2
  10. 10 minutes ago, JoNorvelleWalker said:

     

    I was referring to the final pasta thickness, but that is a minor, minor point.  Joining with what @Shelby asked, how were you not satisfied?  From the pictures everything looks beautiful and plenty good to me.  Perchance did you spill a box of salt into the sauce?  If so, we have a thread for that.

     


    Always room to improve. I’d like to feel more confident about the process, and the noodles themselves could be made more uniform. 
     

    Don’t get me wrong, I’m happy with the result, but I’m always looking to get “the taste”.  Being able to dial in the flavor, noodle thickness, texture to 100% my preference will just be a work in progress. 

    • Like 1
    • Thanks 1
  11. 1 hour ago, JoNorvelleWalker said:

     

    Looks pretty good to me, though I might have rolled the pasta thinner.  I wish I had that plate in front of me right now.

     


    the picture of the rolled pasta was intermediate after #1—it was rolled out to #4, which I think it about right. 
     

    overall, I’m hopeful I can continue to improve. 


    the end result was very tasty

    • Like 1
  12. Made homemade pasta for the first time today. Pleased but not satisfied with the result. 
     

    Used the egg yolk pasta recipe from the Vetri cookbook, with 3/4 tipo 00 flour, 1/4 semolina flour, 9 egg yolks, water and olive oil. 
     

    5F333CF1-0718-4F52-BEE7-6CFBBA3DD946.thumb.jpeg.65a411663765bd23eacdf7be9f3aaa4d.jpeg080E4F12-AB90-446F-8C8A-28C9624B066F.thumb.jpeg.8dda0ce5ce6320ea862739757f1578e0.jpeg5AFEDF72-9815-47FD-B938-4828C14BBC62.thumb.jpeg.ae5a4f9476bdcc12631a9b80bb709a5a.jpegD394F755-B9B5-4E58-8507-4548D4FC4C88.thumb.jpeg.48abbf5b5739413025c73b7ac39abe3e.jpeg


    Served with homemade marinara and Italian sausage. 


    B50734C9-BA0A-48E2-B2C9-47FA009A9666.thumb.jpeg.9f5d014fa95e90fae560c13824e95dcb.jpeg

    • Like 14
    • Delicious 6
  13. Made some hummus and shishlik with recipes and inspired by the Zahav cookbook

     

    A6C4214F-81FA-4271-92F0-2762017930F5.thumb.jpeg.974d0a75a5cd7859c49dd67b77103caf.jpeg
     

    hummus right out of the food processor71527640-A3D8-4E53-879B-5A204662837E.thumb.jpeg.be917f4a6bfd530f31b5181235e58ddc.jpeg

     

    shishlik with a marinade made of onion, parsley, lemon juice, garlic, salt, pepper and oil

    D9B7EB37-B329-49EF-B950-B14873A46266.thumb.jpeg.6fb819bd76c81b05970e07f37d791138.jpeg
     

    filet with the same marinade
    966DD595-BF4E-4A8F-AB94-92047EADBA5A.thumb.jpeg.6a5be2f48b2cc0da2c0013e810bdce2c.jpeg

    veggies after cooking—cooked in the oven because I didn’t want to get out the grill. Would have been better over charcoal

    65CE4DC0-A3B4-45C1-90CA-40D18C0FD639.thumb.jpeg.975bfd58ec671ba47226123e4da93433.jpeg

     

     

    hummus topped with garlic, toasted pine nuts, olive oil and paprikaD130CB5A-9F62-4CF5-AF67-891272AF7B19.thumb.jpeg.9ec923a48d123e0f570146ee3cae986f.jpeg

    56934DD8-89E8-4E6A-998B-79233082DC72.jpeg

    7DF018EB-EEC0-48A0-948A-C92A3BFC600F.jpeg

    • Like 15
    • Delicious 1
  14. 4 minutes ago, heidih said:

    @alwaysdrawing Congrats on hosting. The relish looks interesting. Rough outline?

     

    Very easy:

     

    12oz bag of cranberries, chopped in Cuisinart

    2 Granny Smith apples - cored (but not peeled), chopped in Cuisinart

    2 Naval Oranges (with peel), chopped in Cuisinart

    Combine chopped fruit with 1.5 cups sugar

     

    Best when prepared a day early so the fruit has time to absorb the sugar.

     

    Compared to traditional cranberry sauce, it's much more refreshing and less cloyingly sweet.

    • Like 1
    • Thanks 2
  15. My first year hosting Thanksgiving...very traditional, and a small group (6 adults and 3 kids, only folks who live in town). Happy with the way it turned out, and learned some things for the future. 2AFF89D1-3F47-41C1-8E86-CFA0C97B842B.thumb.jpeg.9d2cc0d164ae167ba7dfef528f2dacf4.jpeg

     

    sweet potatoes with brown sugar and butter

    70E0885A-2F2C-46C0-A1CF-0624A3737735.thumb.jpeg.873a67b2819aeff937bc28b8d9c7e32f.jpeg
     

    mashed potatoes with loads more butter

    BFFAC41E-BBB3-49BB-8B65-D344164E602B.thumb.jpeg.640a2f91b973809b43f00dd2e7d8e9b4.jpeg
     

    my mother’s chestnut stuffing recipe

    58021AB1-C570-465F-AFBE-4B16EE0F5876.thumb.jpeg.8c45de8a9491aa05592b988e03fdedd1.jpeg
     

    Brussels Sprouts, with the bacon leftover from the morning’s bacon and eggs

    2258EB2E-83FF-43E6-BDD1-4FE5AB0C0F3D.thumb.jpeg.57454888cb648305919fa95c104cc621.jpeg
     

    giblet gravy

    2AF92726-8246-4E25-98B6-BD105C17F4F1.thumb.jpeg.69b3fb139587c3e922de6d079423a64c.jpeg
     

    my grandmother’s cranberry/orange/apple “relish”

    DDFC5F23-A611-4742-AE69-8F1F4A6F3963.thumb.jpeg.b57282166ea8dfd247beae08f7841899.jpeg

    • Like 12
    • Delicious 5
×
×
  • Create New...