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chord

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  1. chord

    Dinner 2019

    I'm not sure why, but I've had limited interest in cooking recently. However, I had a friend over for the evening so I needed to make something. The original plan was to cook on the downstairs gas grill, but the rainy weather forced a change in plan. - Pork Tenderloin, cooked SV - Potato Salad - Grilled Zucchini and Eggplant - Fruit and Ice Cream with Chocolate Sauce for dessert (not pictured)
  2. chord

    Dinner 2019

    From what I've seen it hasn't been a problem. Yesterday, someone was already using the grill so I just asked them to keep in running once they were done and we hopped on after they removed all their food. Also, it's a pretty big, industrial-sized instrument, so two small groups can use it simultaneously if they don't have too much to cook. But we'll see how it goes now that we're approaching peak grilling season.
  3. chord

    Dinner 2019

    I had some friends over for a vegan cookout on the communal apartment grill. Pineapple salsa (from TJ's) and hummus with chips Portobello mushroom burgers with vegan mayo, marinated onions and dijon mustard Beyond Meat burgers* with the same toppings A fennel, celery heart, parsley, radish and radish green salad Street fair corn I was also going to make grilled banana splits for dessert, but everyone was just too full to eat anything else. * I had heard good things about the Beyond Meat burgers, and I have to say that i did quite enjoy them. Not exactly the same as real beef, but I would definitely eat these again.
  4. chord

    Dinner 2019

    Confession time: I didn't make the spaetzle. It's a dried pasta product that I saw in a Big Lots and decided to buy on a whim. The pasta is from Germany, so it's probably not made with ramps. According to the ingredient label, they used "wild garlic powder," whatever that means. It did taste pretty good though.
  5. chord

    Dinner 2019

    It was stuffed with sautéed mixed greens (kale, spinach and chard), swiss cheese, and toasted walnuts. I had extra stuffing so for tonight I used the leftovers for stuffed mushrooms alongside roasted broccoli and a tomato salad.
  6. chord

    Dinner 2019

    Stuffed chicken breast over wild garlic spaetzle
  7. chord

    Dinner 2019

    My first home-cooked dinner after a long trip away...pasta with chicken sausage and vegetables.
  8. chord

    Dinner 2019

    Chicken and mushroom tacos
  9. I used the ChefSteps / AtK method to make poached eggs today and posted the results on the Lunch thread. The yolks were slightly more set than ideal, but that may have been due to the length of time it took for me to plate the dish, as well as putting the eggs atop hot polenta. The whites were perfect, although as expected the loose white remained in the shell.
  10. chord

    Lunch 2019

    Two "poached" eggs with polenta, tomatoes & parsley, and parmesan. The eggs were actually cooked SV at 167º F for 13 minutes, as discussed on the Sous Vide thread.
  11. chord

    Dinner 2019

    Salmon with lentils and a tomato salad
  12. I saw the AtK episode a few weeks back. Since it's from the current season, you can see the video online at their website. Although despite what they claim in the video, this isn't a new technique. Chefsteps has a similar recipe up on their site which appears to be at least five years old, and they mention on that page that others have also come up with the same time and temp guidelines. Although I've had the Joule for almost 8 months now, I have somehow yet to use it for eggs. I'll have to rectify that soon and try this.
  13. chord

    Dinner 2019

    Honey-soy sauce chicken thighs, roasted broccoli, cilantro-lime rice
  14. I did some online googling and although I didn't get a definitive answer, I did see a bunch of reports online of other people who had similar experiences at temps above 140º. For example, here's a reddit post: Chicken Drumsticks. 2 Hours at 165F and red juice came pouring out?
  15. chord

    Dinner 2019

    Buttermilk marinated chicken thighs, cauliflower-potato-onion gratin, and peas. Unfortunately, I mistimed the gratin and didn't leave enough time for it to rest before serving. Seconds were much better.
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