What are you cooking right now?
- Thread starter Patrick
- Start date
Mrs Manic called the tune for tonight and ran with Marcella Hazan’s bolognese sauce
(Eyetalian hamburger helper)
Can’t beat a Marcella sauce.
Next time will triple it and freeze a bunch.
Alright. We gotta stop cooking until the weekend.
We had basically and empty fridge last Thursday.
Now have leftoverpalooza:
Pizza
Salmon
Bolognese
Andoullie Mac and cheese
And some rando sides.
It’s feast or famine here literally.
(Eyetalian hamburger helper)
Can’t beat a Marcella sauce.
Next time will triple it and freeze a bunch.
Alright. We gotta stop cooking until the weekend.
We had basically and empty fridge last Thursday.
Now have leftoverpalooza:
Pizza
Salmon
Bolognese
Andoullie Mac and cheese
And some rando sides.
It’s feast or famine here literally.
So we eat really pretty well here,
but Ima say tonight’s dinner was exceptional.
So it seems sheet pan recipes are the pandemic rage, tonight’s was courtesy of The NY Times.
Oven roasted feta- calls for broccolini, had to settle for rabe.
Phenomenal.
Rounded it out with a nice strip- local place has been getting some beautifully marbled strips, so that’s my jam rn.
but Ima say tonight’s dinner was exceptional.
So it seems sheet pan recipes are the pandemic rage, tonight’s was courtesy of The NY Times.
Oven roasted feta- calls for broccolini, had to settle for rabe.
Phenomenal.
Rounded it out with a nice strip- local place has been getting some beautifully marbled strips, so that’s my jam rn.
JDurk
Well-Known Member
As someone who hasn't had a steak in well over a year, I now have a raging craving for a 12oz NY strip at 6:10am as I'm seeing this.
if you find yourself near skillman.....yesterday's outside-the-house excursion.
Left lower - Delmonico.
olegbabich
Well-Known Member
Munchies for Walking Dead
Buckwheat Blinis with Fish Eggs and Creme Fraiche.
Buckwheat Blinis with Fish Eggs and Creme Fraiche.
Smelling kinda good in here rn
I pushed for doing them on the smoker, but Mrs Manic won out on doing it traditional.
I’ll get the last laugh though when I pick up a couple on sale Thursday, and smoke them next weekend.
Going with the usual- beer, brown sugar, onion and garlic, but using lager (and a Belgian) instead of Guinness. As intuitive as it is to cook beef in stout, prevailing wisdom is that it leads to bitterness.
Hopefully a happy update in 5-6 hours.
I pushed for doing them on the smoker, but Mrs Manic won out on doing it traditional.
I’ll get the last laugh though when I pick up a couple on sale Thursday, and smoke them next weekend.
Going with the usual- beer, brown sugar, onion and garlic, but using lager (and a Belgian) instead of Guinness. As intuitive as it is to cook beef in stout, prevailing wisdom is that it leads to bitterness.
Hopefully a happy update in 5-6 hours.
Well fucking ripped it out of the park this year. It’s always good, but this was easily the best ever.
Updating my notes to make sure I do it again next year.
Even sacrificed a little Monkish to make the mustard
While the kitchen is a mess and I got everything out, might as well prep the breffast....
And around here, we use the whole animal
Updating my notes to make sure I do it again next year.
Even sacrificed a little Monkish to make the mustard
While the kitchen is a mess and I got everything out, might as well prep the breffast....
And around here, we use the whole animal
Let’s not kid ourselves, we all knew this was coming, amirite?
Bonus- my folks really miss when I lived nearby and would deliver CB on St Pats. So we’re having them out on Sunday for CB.
And then I still need to get a couple for the smoker....
Bonus- my folks really miss when I lived nearby and would deliver CB on St Pats. So we’re having them out on Sunday for CB.
And then I still need to get a couple for the smoker....
Snake River Farms
American Wagyu Gold Grade Sirloin
salt, pepper, evoo
@MrsMadisonDan made some killer Yorkshire Pudding too 🤤🤤🤤🤤
American Wagyu Gold Grade Sirloin
salt, pepper, evoo
@MrsMadisonDan made some killer Yorkshire Pudding too 🤤🤤🤤🤤
Finally took a crack at the reverse sear tonight. There was a fat steak in the fridge and rain on the roof.
Short story: I haz happy.
Longer story: next time, I’ll air dry in the fridge overnight on the cookie rack. Helps dry the exterior. Maybe take it out a little earlier (pulled it at 110* internal).
Used probably too much oil and not quite enough heat for sear, but really no complaints.
Short story: I haz happy.
Longer story: next time, I’ll air dry in the fridge overnight on the cookie rack. Helps dry the exterior. Maybe take it out a little earlier (pulled it at 110* internal).
Used probably too much oil and not quite enough heat for sear, but really no complaints.
I've never attempted one inside. I just love cranking the BGE up to 750+ for the sear.
Yeah, when I was considering trying it, I assumed I would do the sear on the grill,
but it was rainy last night and the cast iron was right there on the stove...
All things equal, grill finish would probably be my preferred method.
If there's truth to my thermometer, I can get it up to 600*