Mellowing in Manitoulin.

[MelissaH]

1 hour ago, Kerry Beal said:

Not terribly happy with the results - a work in progress - need ideas.

 

Candy "sushi"? We've been known to do this by making rice krispy treats i a very thin layer (pressed between two silpats and half sheet pans), using a fruit roll-up as the "nori", and making liberal use of Swedish Fish.

[Kerry Beal]

 

The Man Comes Around - slight adaptation for what we have.

[Kerry Beal]

 

 

 

We were the fortunate beneficiaries of two fabulous well aged Cumbrae rib eye steaks! 3 hours in the bath and a quick brown on the little Egg. Could not be happier.

[Shelby]

Well, that more than makes up for the hairy melon.

[rotuts]

Yikes

 

[ed.: The word of the Week it seems ]

 

best looking and perfectly trimmed hunk of Cow Ive ever seen.  Im sure IT was single origin. !

 

[Kerry Beal]

1 minute ago, rotuts said:

Yikes

 

[ed.: The word of the Week it seems ]

 

best looking and perfectly trimmed hunk of Cow Ive ever seen.  Im sure IT was single origin. !

 

Pretty sure both steaks were from the same cow - so single origin indeed!

[rotuts]

BTW  looks perfectly cooked and plated.

 

nothing green insight.

[Kerry Beal]

7 minutes ago, rotuts said:

BTW  looks perfectly cooked and plated.

 

nothing green insight.

Hey - there was a sprig of mint in the cocktail!

[Tri2Cook]

Now I want steak... and there isn't going to be anything even remotely as nice as that to be found around here. But it will still be better than no steak I suppose.

[rotuts]

perfect

 

in the booze.

 

kills the Cooties Im told.

Edited October 7, 2016 by rotuts (log)

[Anna N]

12 minutes ago, rotuts said:

BTW  looks perfectly cooked and plated.

 

nothing green insight.

Sometimes you don't want ANYTHING to distract from the main attraction!  

[Okanagancook]

Ooh la la

 

a thing of beauty.

 

exactly

 

don't mess with the meat

[Kerry Beal]

 

Felt like baking this evening - made the Crostada Morbida that @Franci linked to earlier.

[Anna N]

Good morning!  Just finishing off my first coffee so I will try not to say or do any too dumb. I need at least 2 coffees to operate at full throttle.

 

Kerry is off again today. I know, what a life, eh?  Not sure what we might get up to. 

 

Last evening, after dinner, and after I had RTFM that came with the CSO, I decided to give the steam function another chance to prove its worth. I already had a plate of banana peppers stuffed with shrimp and pork in the refrigerator. The manual suggested that to steam vegetables they should be put directly on the rack over the supplied baking tray (not in a baking dish as I had done the day before). So this what I did and after 20 minutes at 210F the peppers were cooked and the filling was flavourful. 

 

Kerry's portion with some hoisin sauce.  

 

 

 

 

 

[TicTac]

15 hours ago, Kerry Beal said:

 

 

 

We were the fortunate beneficiaries of two fabulous well aged Cumbrae rib eye steaks! 3 hours in the bath and a quick brown on the little Egg. Could not be happier.

Beneficiaries of not one but TWO Cumbrae steaks!?  Someone must like you two ladies a whole lot - Cumbrae's is easily my fav butcher in town. 

 

Thanks for the blog - much fun to follow along.

[rotuts]

looking at this cut again and again I see a fantastic looking ' cap ' around the ' Eye ' with extraordinary marbling .

 

and then on the cut pic , th cap looks even better than the eye.

 

was the taste difference pronounced ?

 

 

[Kerry Beal]

I think most of what we got into last night was actually the cap not the eye. We only ate about half the steak - cause you know Anna needs leftovers! If I'm lucky I'll get some of those leftovers to try.

 

It was an extremely tender steak. 

 

 

[Anna N]

On this rainy, cold and somewhat depressing Saturday we made our way to the NEMI (Northeast Manitoiulin Farmers' Market).   It is the final day of the market for this year and they had more fruits and vegetables then we saw all summer long!  

 

We bought garlic, beets with very sad greens, late season tomatoes and were tempted but declined some squashes both winter and summer. 

 

 We also hit the supermarket where I found a lovely pork shoulder roast and Kerry  picked up some oil and some frozen, concentrated fruit juice for further experiments which will be revealed later. 

 

The two bags of Lay's  potato chips I will post on the potato chip thread as well. 

 

 I confess to being so hungry when we were in the supermarket that I couldn't get my mind around much else than a leftover steak sandwich with some horseradish mayo and consequently spent most of my time deciding what bread I would take home.  I am anxious to bake a couple of breads while I am here but it won't happen today so I settled on an ancient grains loaf. 

 

 Kerry owns the kitchen today that she is off work and I know she has some ambitious plans.  Stay tuned. 

 

Edited to add:  we also dropped off the crostata morbida at the hospital after Kerry cut a piece for me to try. 

 

Edited October 8, 2016 by Anna N (log)

[Anna N]

 

Ahhh. Lunch!  Leftover steak, horseradish mayo on "ancient" grains bread with some tiny, flavourful tomatoes. 

 

While steak fresh off the BBQ is delicious I think I am even more enamoured of steak leftovers. 

 

Edited to change potatoes to tomatoes. 

Edited October 8, 2016 by Anna N (log)

[rotuts]

@Anna N  

 

as delicious a steak of that caliber might be hot off the grill , a properly constructed sandwich the next day has to also be memorable in a completely different way

 

and all the other components of the steak have to be of the first order

 

especially Fresh Bread.

[blue_dolphin]

57 minutes ago, Anna N said:

 I confess to being so hungry when we were in the supermarket that I couldn't get my mind around much else than a leftover steak sandwich with some horseradish mayo and consequently spent most of my time deciding what bread I would take home.

 

I'm not a big meat eater but when I have guests and pick up a tri-tip, I cross my fingers that there will be leftovers for sandwiches with horseradish mayo. Often my guests helpfully offer, "Oh, blue_dolphin, you don't eat meat, let's package this up for someone to take home.  That's when I need to jump in with, "Please let me wrap it up for you," assuring that at least some of it ends up in my fridge!

[Anna N]

@blue_dolphin

 

I think I would be squirreling some away before serving it just to be sure. 

 

 

An after lunch dessert is not really my style but had to at least try the crostata morbida. I thought it might be like the famous plum or summer torte but it is very different in both taste and texture. 

 

But I think I just might be the most spoiled brat on the planet. Kerry was working with some dark chocolate and with the leftovers dipped some crystalized ginger ... one of my all-time favourite snacks. Steaks, books from one benefactor and crystalized ginger (plus so much more) from another. My cup runneth over.  

[Smithy]

With a steak like that, I'd be too hungry to think of anything but a fine sandwich no matter how much I'd already had to eat!  As to @blue_dolphin's point, I'm glad not to have guests who helpfully offer to take away my treasures like leftover tri-tip. Hospitality has its limits. 

 

Oh, that ginger looks wonderful!

[Shelby]

Sounds like a perfect afternoon.  Good food.  Good books.  Comfy couch.  

[Kerry Beal]

 

 

I would love to be able to upload the video on the manufacture of the 'fish eggs' - the first one got deleted because my language was a little foul. There was some difficulty getting drops - lots of squirts - on the counter, on the floor, on the IR thermometer, into the oil...