Everyday Misc Cooking Photos w/ details

[MacKenzie]

Found some beef back ribs at the CostCo, new to me soooo....

Sous vide @ 141F for 30 hours and here they are-

Now to make them a little more appealing.

Just like magic.

Plated.

 

[Troble]

Nice work @Steve M!

@MacKenzie - looks like a restaurant meal! How’d it taste? Did you enjoy the beef rib?

[MacKenzie]

@troble, thanks, I really like the beef ribs and would definitely buy them again. 

[AJR]

23 hours ago, MacKenzie said:

That’s a beautiful shot.  What do you use for a camera?

[MacKenzie]

Thank you AJR, it's an old camera, a Panasonic-ZS100.

[jonj]

10 hours ago, AJR said:

What do you use for a camera?

I'm pretty sure the results are much more due to the operator than the camera...

[alimac23]

Pizza night tonight!

Made the “I woke up late, but want pizza tonight” dough from The Elements of pizza book.

Not a bad result, not as good as the 24-48hr doughs, but very passable for a dough that took 7 hours, start to finish!










Sent from my iPhone using Tapatalk

[MacKenzie]

Tasty looking pizzas, Alimac.   

[alimac23]

Tasty looking pizzas, Alimac.   

Thanks Mack!

 

Definitely had no complaints, the only thing with these is that they weren’t as light as the long proof dough balls, but that’s me knit picking!

 

 

Sent from my iPhone using Tapatalk

[Flemming]

Getting ready for my first Brisket 😅 8,5 kg US Wagyu Texas style, wish me luck 

Edited July 13, 2020 by Flemming

[HokieBen]

Looks like a good one! Keep the temp around 225 and take your time, it'll turn out great. 

[Troble]

Pizza night 

[Basher]

Agrodolce tonight in the KK

Along with 3 cheese potato and mushroom bake

And some Wagyu striploin

 

The agrodolce sauce has juice from 2 lemons, about 1 cup of over fermented Kambucha tea( strengthens to a vinegar) and about 2 tablespoons of bush honey.

 

Sent from my iPhone using Tapatalk

[Troble]

13 hours ago, Flemming said:

Getting ready for my first Brisket 😅 8,5 kg US Wagyu Texas style, wish me luck 

That is a beautiful piece of meat. Excellent trim! Good luck with that bad boy 

[Troble]

Super hot out today so that calls for some fresh seafood. Bluefin tuna with a dollop of siracha above soy sauce, Japanese yellowtail with jalapeño and soy/lemon sauce. Peruvian ceviche with aji amarillo Leche de Tigre

[Basher]

Nice Troble,

Here is last nights meal.

Seared on one side to caramelise the fat, then sliced.

Plated, couldn’t finish the whole steak it was sooooo rich.

And this is the agrodolce.

 

 

Sent from my iPhone using Tapatalk

[Aussie Ora]

Yum great use of realestate.

Pizza night tonight!

Made the “I woke up late, but want pizza tonight” dough from The Elements of pizza book.

Not a bad result, not as good as the 24-48hr doughs, but very passable for a dough that took 7 hours, start to finish!










Sent from my iPhone using Tapatalk

Sent from my SM-T835 using Tapatalk

[tekobo]

On 3/4/2019 at 1:02 AM, tony b said:

@tekobo - you MUST try Drago style oysters. They are seriously fab! There are several "copy cat" recipes. All are good, you can't really go wrong!

https://www.epicurious.com/recipes/member/views/dragos-charbroiled-oysters-51424221

http://www.nolacuisine.com/2006/03/19/dragos-style-charbroiled-oyster-recipe/

Thanks to Tony, I've tried these a few times and they never fail. Today's attempt:

Super delicious with good bread to mop up the juices

Lessons learned: resting the shells in salt is a great way to keep them stable in the cooker and in transit to the table.  Next time I will cook them on the high grate so that they get more of the heat from the dome to crisp up the cheese.  

[Troble]

Grilled octopus

bluefin tuna sashimi w/siracha & soy,

wild Alaskan king salmon with quinoa (carrot, celery, sweet onion 

grilled zucchini 

[jonj]

Looks great, Troble!