What are you cooking right now?

jmanic

JORBA Board Member/Chapter Leader
Staff member
JORBA.ORG
Team MTBNJ Halter's
The corned beef legacy continues
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Hidden under that Swiss is a La Freida patty topped with onions salvaged from the CB broth.

The final chapter of the saga will probably be a mushroom barley soup with the 3/4 gallon of CB broth in my freezer rn.
Stay tuned.
 

jmanic

JORBA Board Member/Chapter Leader
Staff member
JORBA.ORG
Team MTBNJ Halter's
Rolled the old girl out of the garage in advance of the lambfest.

Ooops, needs a spring cleaning before guests arrive (vax’ed, outdoors, social D-stylee)

Forgot a full before pic, but you get the idea:
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A little stainless cleaner, buffed with the inside of an old pair of sweats and boom
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Not bad for a 14y/o firemaker.
The buffing goes best when the grill parts are hot, but came pretty good for now.
 

jmanic

JORBA Board Member/Chapter Leader
Staff member
JORBA.ORG
Team MTBNJ Halter's
So this is how I started doing the LegoLamb about 5 years ago-
Not butterflied, but separated into natural quadrants-
More surface area, and you can also cook to dif temps, for people who don’t know how to eat meat.

Standard overnight marinade: white wine, olive oil, lemon juice, mustard, garlic and rosemary.

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No pic of the full plate of sliced meat, went too quick.
Forgot my finishing salt, so a little lemon and a splash of kosher salt before serving.

Not much leftover...
 

Karate Monkey

Well-Known Member
I've got a problem.

I've discovered I am at least part duck, and what's worse: I've learned how to make bread WELL

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"quick" French Bread, approx. ~70% hydration, with extra helping of wheat gluten. Could've managed more water, but it was getting up there/I didn't trust being able to get it off the linen after rising. Probably could have gotten ~75% with the amount of gluten. Very chewy, tough--but thin--crust.
 

Patrick

Overthinking the draft from the basement already
Staff member
Mixing and matching holidays here!

Unleavened quick bread. 5 minutes to mix, straight into the oven for an hour.
(it is somewhere between a biscuit and a pancake!) - but it worked great at soaking up
the ham and lentil soup (not pictured, but made from leftover ham from NYE.)

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Whipped-up a topping for @jmanic's steak. I wanted shredded horseradish, the wife wanted creamy.
So i made creamy. It grows like a weed, and the deer don't eat it, so put some in your garden.

It is HOT

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GTCHAMPION1

Well-Known Member
An unorthodox way to make my steak on the air fryer with only 10 minutes on super convection to burn the fat layer on the side of the steak, with a total of 1 hour at 385° F. ...it came out juicy and with the fat toasted that it was delicious ... definitely making it again 😃 PS: no dry rub today, just Andean white salt flakes and cracked Rainbow peppercorns... just noticed the Andean salt is not too salty which is perfect for any steak.IMG_20210412_191014101.jpgIMG_20210412_191322863.jpg
 

jmanic

JORBA Board Member/Chapter Leader
Staff member
JORBA.ORG
Team MTBNJ Halter's
It was a good night for eaters.

Steamers to start
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Then broiled steelhead with a green sauce that adds years to your life, Parmesan asparageese, potato gratin and oven roasted toms
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jmanic

JORBA Board Member/Chapter Leader
Staff member
JORBA.ORG
Team MTBNJ Halter's
Mushroom farro* soup made with the corned beef stock and adult grilled jesuses on sourdough.
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As you can see I hacked the grilled cheeses, but Mrs Manic pulled out the win on the soup.



*spellczech corrected farro to “farts”. Lol.
AI is uncanny these days.
 

Karate Monkey

Well-Known Member
Practicing both free-form loaves, and working with sourdough. First loaf was too manhandled, and did not have much in the way of 'artisan' crumb.

Loaf was handled minimally once the proofing/dividing was done (I think it had maybe 4-5 prods during the folding to get it to sit nicely. Need to get some polypropylene proofing tubs so I can use less oil--it's soaking into the flour on my board and rendering the shaping a nightmare). Success level: 90%. Forgot to turn convection on, didn't go quiiiite long enough, and sprayed a little too much water on top, so crust was a bit soft:

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