Wait. Wot
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Posts posted by Wait. Wot
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Tonight's steak dinner with details.
Boneless ribeye 1 1/2" thick SV for two hours at 120F. Seared in antique cast iron fry pan two minutes per side at 500F.
Served with mushrooms sauted with butter and olive oil seasoned with granulated garlic.
Steamed broccoli.
And a fine French wine which was also in the mushrooms.
Steak was perfect for me, which is all I really care about since I'm the only resident that eats red meat.
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Late to the party. I know, but...
We always use thin, high temperature rated silicone under our pans when using the induction cooktop. They make cleanup easier and prevent scratches from our inherited cast iron cookware. After three plus years of use, our cooktop is scratch free.
I love that I can clean up spills and overflows while I'm cooking. It's almost impossible to cook something on to the cooktop.
We find that our induction cooktop reacts faster than gas to settings changes.
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On 1/31/2021 at 6:10 AM, scubadoo97 said:
I’ll eat Brussels sprouts just about any way. Love them.
My most common method of prep is cut in half and roasted in the oven but shredding them and cooking stove top is a close secondSteamed, cut in half if they are huge, is how we like them. No reason for us to do anything else,
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I hate to call this Pad Thai, as this variation depended on what we had and what we were able to buy.
Loosely based on: https://www.recipetineats.com/chicken-pad-thai/
And I do mean loosley.
No chicken or tofu, substitute shrimp, lobster and scallops.
No bean sprouts, substitute pea pods and green onions.
No oyster sauce, substitute coconut aminos.
No peanuts, substitute cashews.
And the beat goes on!
in any case, we liked it.
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4 hours ago, TicTac said:
Certainly a decent sized zucc....
I have been reading a lot about zucchini plants and their cousins. If you are having blossom end rot, chances are the female flower is not being fertilized. Lately I have taken to a fine paint brush, and playing matchmaker between my male and female flowers. Fruits are getting larger and larger - no issues. You can also remove the flower on the fruit after it has been fertilized and growth starts.
Also, if you have yet to try - zucchini leaves are delicious!
Lack of fertilization is a real possibility along with drowning. We have had 4.5" of rain so far this month with TS Elsa arriving tomorrow.
Haven't tried the leaves. How are they prepared?
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4 minutes ago, JoNorvelleWalker said:
I am acquainted with garlic. What are commercial ground vegetables?
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On 11/4/2020 at 10:57 AM, dcarch said:
I have not been to the entire China, Japan, Korea, vietnam, etc. I am sure there are many areas where congee is not served with youtiao, but according to some WEB information,:
"Yóu Tiáo (Chinese: 油条), also known as Chinese cruller, oil stick, doughnut, and breadstick, is a trip of fried dough that is typically eaten for breakfast. It usually is served as an accompaniment with rice congee, soy milk, or tofu soup where they are either served whole to be dipped into the liquid or cut into smaller pieces to be sprinkled on top. "
dcarch
So, Dunkin' Donuts 😄
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5 hours ago, Tropicalsenior said:
Thank you. Years ago I learned that you could actually cook in a microwave, not just heat and reheat. It has become my right arm. I know that a lot of people put them down, but I use it for every trick in the book.
Could you please to be telling me what book? I use the microwave to warm and reheat. My SO hates the idea of cooking with the microwave but loves the induction cooktop. Go figure!
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Oh, and the salmon we had as the protein seasoned with commercial ground vegetables and garlic.
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All the veggies sauteed in butter and olive oil until bright green and still crunchy.
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Dinner tonight had our first veggie side that we grew our own selves.
Clockwise from upper left:
Alisa Craig onions, garlic scapes, zucchini (tiny and harvested to avoid blossom end rot), Alisa Craig onion tops, nasturtium leaves.
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On 6/20/2021 at 4:26 PM, kayb said:
I've said it before, but
this kid is just too cute for words. It makes me smile every time you post his pic.
You are not wrong.
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2 hours ago, Duvel said:
Just as I was mentally preparing for a sensible salad as part the long planned start of my diet, I received this via WhatsApp …
As the Japanese say: Shoganai, ne ! And I am a team player. Got some marinated chicken breast at the butcher, coated and fried.
No complaints 🥳
I recently succumbed to my desire for pressure fried chicken with rice and mixed veg. Crown Fried Chicken of you are keeping score. I regret nothing, well maybe the three pounds of water weight I put on.
I blame it on the holiday weekend.
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Our 4th will be on the 5th this year. We are going to my daughters' lake house on the only decent day of the holiday weekend. It has been raining here since Wednesday.
Our contribution will be wine and homemade baked beans. I am making the beans with Jacob's Cattle Beans I grew last summer. The recipes is the same as on the back of State of Maine brand bean packages.
I add a cup of commercial barbecue sauce as my not so secret ingredient. I do need to get some salt pork.
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Tonight's dinner was lemon pepper shrimp and scallops sauted in EVOO, butter and a mix of purchased yellow onion and our own Alsia Craig spring onion (if a 2 pound onion can be considered a spring onion), garlic and Smoking Loon Chardonnay. Just after the scallops were added some Alisa Craig onion tops were sprinkled in. The tops of Alisa Craig onions are as hot as the onions are mild.
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Tonight's dinner with friends. Two brined 6 pound chickens smoking with the last of my black cherry wood.
I'm waiting for the 19" pizza pan to arrive, making do with a 14" and a 12".
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Just now, Wait. Wot said:
This is what they looked like after 5 1/2 hours on the smoker. Not as dark as they usually are.
With the veggies somewhat overcooked on the Napoleon:
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5 hours ago, rotuts said:
looking forward to to seeing your results.
nice drip pan combo.
and idea to think about ;
get an oblong aluminum pan.
the disposable ( but you are going to use it over and over again ) type
I lined mine w parchment paper , caught all the drippings and was an easy
clean up.
those disposables last a long long time
if you take care of them
and they come is all sorts of sizes.
This is what they looked like after 5 1/2 hours on the smoker. Not as dark as they usually are.
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Just now, gfweb said:
?
I haven't learned how to cancel a reply.
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Tonight's dinner with friends. Two brined 6 pound chickens smoking with the last of my black cherry wood.
I'm waiting for the 19" pizza pan to arrive, making do with a 14" and a 12".
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🤐
On 6/27/2021 at 8:44 AM, gfweb said: -
1 hour ago, heidih said:
Nice assortment. not dressed?
I was dressed, the salad was dressed just after the picture was taken.
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Today's lunch: romaine, celery, radish, baby bella mushrooms, avocado, cheddar cheese cubes, cherry tomatoes, pepperoni, grilled swordfish (cold), blue cheese cubes and sliced hard boiled egg.
Grillo's half sour pickle on the side.
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6 hours ago, gfweb said:
That's two days away. Why wait?
I'm breaking it in.
I fired it up to 350F the first time to get a feel for it and get rid of most of the moisture, manufacturing oils and other residues. The second firing was up to 550F to really clean it out. Today's burn target is 750F. If it survives that then it's good to go.
Don't ask for steak tartare in my neck of the woods...
in Food Media & Arts
Posted
Not my neck of the woods but ...
I've eaten tatare of bovine, piscene and avian species. Steak, tuna, swordfish, squab and goose. The goose tartare was in Reykjavik and was excellent!
The rest were ordered in restaurants in the greater Boston and Worcester Massachusetts areas.