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Dinner 2021


liuzhou
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1 hour ago, Duvel said:

Finished dinner with a fine Irish whiskey that just arrived in time two hours earlier. Smooth, balanced yet with a bit of spice - highly recommendable.

 

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The Dead Rabbit is a wonderful bar too!

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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14 minutes ago, gfweb said:

@Duvel I notice that that brown uncured spot is closer to the fat cap. Perhaps it impeded the cure rather than needing more time or more nitrate.  Maybe slashing the fat in intervals would help?  A 7 day dry cure has never failed me

 


Thanks. I did not slash, but punctured the fat cap in a tight pattern. 
You are right on the timing - it was the first time for me as well. But I kept the curing salt on the low side, so I‘d count that as a possibility. Next time ... fail better 🤗

Edited by Duvel (log)
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1 hour ago, Duvel said:

Happy St. Patrick‘s Day 🍀

 

It‘s been 22 years now that - as a fresh master student - I celebrated my first St. Patrick’s Day in Dublin. So many memories remain ... plus my college‘s team shirt that unfortunately does not quite fit anymore ☺️

 

 

 

So, corned beef and the works tonight. Brisket, dry-corned 7 days and SV 10h @ 180F. Very tender & yummy, but not the most popular dinner for the rest of the family ...

 

 

 

You may notice a small grey spot in the middle of the brisket, where the curing salt didn’t reach. Will need to up the anount of pink salt and prolong curing time by a day next time. But to stay in with the Irish theme quoting Samuel Beckett “Ever tried. Ever failed. No matter. Try again. Fail again. Fail better.” 

 

Finished dinner with a fine Irish whiskey that just arrived in time two hours earlier. Smooth, balanced yet with a bit of spice - highly recommendable.

 

EA6AA0A8-4856-4003-B615-FC80E8B54F86.thumb.jpeg.a338f0e2d5b5fe2303ab2cb16e866d6b.jpeg

 

(After the whiskey I got a bit emotional, but luckily some Irish songs happily supported my melancholy ...)

Well done lad - that's quite the dent for 2 hours work!

 

;)

 

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2 hours ago, Duvel said:

Happy St. Patrick‘s Day 🍀

 

It‘s been 22 years now that - as a fresh master student - I celebrated my first St. Patrick’s Day in Dublin. So many memories remain ... plus my college‘s team shirt that unfortunately does not quite fit anymore ☺️

 

3E5414A9-2BF7-4C2D-869F-8B4DC12D79E7.thumb.jpeg.76d994972b00b766c30d84812fb1263a.jpeg

 

So, corned beef and the works tonight. Brisket, dry-corned 7 days and SV 10h @ 180F. Very tender & yummy, but not the most popular dinner for the rest of the family ...

 

10DB2C8C-B4C9-4C9E-8377-D6283A49E23D.thumb.jpeg.8e8ae6480a11192d3feef3b4740e5f6c.jpeg

 

You may notice a small grey spot in the middle of the brisket, where the curing salt didn’t reach. Will need to up the anount of pink salt and prolong curing time by a day next time. But to stay in with the Irish theme quoting Samuel Beckett “Ever tried. Ever failed. No matter. Try again. Fail again. Fail better.” 

 

Finished dinner with a fine Irish whiskey that just arrived in time two hours earlier. Smooth, balanced yet with a bit of spice - highly recommendable.

 

EA6AA0A8-4856-4003-B615-FC80E8B54F86.thumb.jpeg.a338f0e2d5b5fe2303ab2cb16e866d6b.jpeg

 

(After the whiskey I got a bit emotional, but luckily some Irish songs happily supported my melancholy ...)

 I'm impressed that you have memories of St. Patricks Day in Dublin. I would have thought it was more like "I think I was in Dublin for St. Patricks Day!"

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Supermarket corned beef cooked sous vide  150 F 24 hours

Cabbage poached in diluted bag juices then sauteed in butter (i'd do that again)

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It was just the two of us for dinner tonight.   March 17th dinner is always a given. Homemade corn beef and all the usual stuff. We had Irish scones instead of soda bread, and I made accordion cut potatoes, baked with butter, parm cheese and other seasoning instead of boiled.

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My first time to make corned beef and cabbage. I must say, after tasting the vegetables, the desire to spice them up with a few shakes of Tony’s was great.  Maybe a little too plain for me.  Next time I do corned beef maybe I won’t use the seasoning packet that came with the brisket but will make my own. 
 

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Edited by patti (log)
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Dear Food: I hate myself for loving you.

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Dinner was one that's on regular rotation, I think it was originally from the NYT but don't quote me on that. Chicken thighs braised with onions, garlic, tomatoes and olives, broiled feta on top at the end. Served with orzo (always) and asparagus because it's in season and I love it! Sloppy plating - everyone was hungry.

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A proper, authentic spaghetti all'Amatriciana was made for dinner last night.

 

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After melting the guanciale in a glug of olive oil, a few red chili flakes are added and then canned San Marzano tomatoes are cooked down a bit. Oh,  about guanciale, @Maureen B. Fant says:

 

Quote

 

The "they" being the people for whom this dish (and probably carbonara) are credited as being the originators.

 

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The rest of the "meez" for the dish. Two types of pecorino, Tuscano and Romano. And freshly cracked black peppercorns.

 

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Spaghetti all'Amatriciana. With a tiny bit more of the sauce atop for Sig Eater.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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Good looking corned beefs everyone!

 

Had some chicken thighs to use up so fried chicken for Sunday dinner

 

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Big sandwiches using up the last of the smoked turkey and the very last of the pickled watermelon radishes :( 

 

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And the usual for St. Pat's

 

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With mustard sauce for @rotuts

 

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4 hours ago, rotuts said:

@gfweb 

 

where's the mustard ?

 

St.PD CB&CCP

 

is all abut the mustard.

 

lots of mustard.

I'm more of a horseradish man when it comes to my corned beef. 

Like a good mustard, it helps to cut through the richness of any fat in the corned beef. And it's oh-so-good. :wink:

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“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

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4 hours ago, Toliver said:

I'm more of a horseradish man when it comes to my corned beef. 

Like a good mustard, it helps to cut through the richness of any fat in the corned beef. And it's oh-so-good. :wink:

Me too - a strong horseradish thinned with a bit of sour cream. Good smooshed into the potatoes too. My fave too with the boiled beef Sunday dinners. (Viennese Tafelspitz)

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Fresh Florida Grouper picked up today while doing some fill in work. 

Darto pan seared 😆  In butter with capers and a squeeze of lime


Baked sweet potato was the only side.   

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Edited by scubadoo97
Needed it (log)
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13 minutes ago, scubadoo97 said:

Fresh Florida Grouper picked up today while doing some fill in work. 

Darto pan seared 😆  In butter with capers and a squeeze of lime


Baked sweet potato was the only side.   

30826A88-95EA-4595-84CB-D56DE0507451.jpeg

I love capers with fish.

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15 hours ago, RWood said:

Corned Beef cooked in Guinness, Colcannon and Horseradish sauce. I ended up making both potatoes and cabbage in with the meat as well. Had a bunch and needed to use it. Also had chocolate Stout cake with Bailey's buttercream. 

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That cake is calling to me. Had a chocolate stout cake last year for the first time - it was amazing, but your Bailey's buttercream would be over the top!

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