Paper plate?

I was leaning that way myself.

Now blue table mat, green matt, or red with small stripes table mat?

I think the green is right here.

For you, definitely! :p

I know my girl is going all out when she breaks out the paper plate, normally we eat off napkins..... I wish I was joking honestly

Hot pocket or Totino Pizza Rolls for dinner?

Crossing my fingers for Pizza rolls

Black. It's salmon, so black will be a great color contrast.

Had to use up last night's leftover Basmati rice and asparagus. So thought salmon would go well with it. Also needed to use up pistachio's and green apple since Easter. So went with that same salad with apples, pistachios and greens in the same home made orange, Dijon vinaigrette.

Iced tea. No more wine for awhile. Been drinkin' too much of that lately. No more desserts for awhile too. Waist band feels a bit snug.

Nice evening to eat outside on the lanai by the pool too.

One of my employees just forwarded this to me, will try with a few twists....not going to grill, going to go the cast iron route....

Sorry that it being long.

<iframe width="560" height="315" src="https://www.youtube.com/embed/p9SJqqjdEqY" frameborder="0" allowfullscreen></iframe>

Bold the important parts.

• Two steaks go in vacuum bag with 4 tsps of non-MSG Fish Sauce
• Bag in fridge for 3 days (rolling daily
• On day three steaks come out of bag, wrap in cheese cloth, placed on wire rack (in pan), and back in fridge for 3 more days
• On day 6 they come out of cheese cloth
• Grill (or do what you do with steak)

Because this is about dry-aging in a week vs. 28 days, I'm not going to "grill" (direct, indirect, or otherwise), I'm going to just go cast-iron as I always have.


What they hell, it's worth a try...

Rep.

I did end up watching it, and I'm intrigued, as well. It makes sense. This is like a combo of dry age + the dry brine. The salt in the fish sauce seasons the steak like you would normally, but the anchovy in the fish sauce is packed with umami (glutamate), which is that funk you get when you dry age. Add the 3-day cheese cloth wrap and you help to dehydrate the meat a little, mimicking some of the dry aging process.

And I opt for the cast iron method, too. I've had a lot of luck doing ATK's oven method - they say the 10-20 minutes in the oven actually is a speed method that allegedly kicks the enzymes into high gear. Basically, you put the steaks in a 200-degree oven until they hit 90-100 degrees, then finish with a 60-second sear on each side. It really seems to render a more tender hunk of meat.

One other thing... 140 is not medium rare. And if he waited to sear until he hit 140, his final temp was probably between 145 and 150.

If he was shooting for medium rare like he says he was, he needed that thermometer set to 120 or 125. Sear, then rest. Carry-over would take him between 130 and 135.

I agree, everything in the video seemed fine until he cut into it, then it look WAAAY overdone IMO. But I already knew I wasn't going to grill it so I blew-off his messing up a week's worth of work in 12 minutes.

And I agree, ATK's method might happen this weekend, and this one the next..

This will likely have to wait till I get back from Hawaii, but I'll give it a shot.

And I like to use the vacuum sealer for this, but it can't handle liquids. Think I may freeze a couple fish sauce cubes.

I have a vacuum marinator (Sp.) that has a liquid catch that works really well for this kind of thing. It's a bit odd, but once it get it right it's awesome.

My sealer has one too, but once it starts sucking the liquid up to where it seals, the seal rarely gets really solid. Then it leaks and/or air gets in. Freezing will take care of that. :thumb:

Can you bump ATK's, I can't find it...

This works with any steak, you just need adjust the time spent in the oven. I find if I use a lower oven temp, I get more leeway in getting the right internal temp. I've even done this with your favorites, the chuck eyes.

And of course, I do my normal 24- to 48-hour salt before I cook.

I saw your post that mentioned the creamy dill sauce. I made a version of such last night that was amazing and much more healthy than with sour cream.
Vanilla Greek Yogurt
Dijon mustard
olive oil
chopped dill
grated garlic

heat in a sauce pan. Brush on salmon when you have about 15 minutes left of grilling/baking the fish. It's amazing.

http://eggheadforum.com/discussion/1...derloin#latest

Ran across this and really want try. Kinda a take on bacon explosion. Looks good but dont have a green egg but the Weber can pull this off.

I've seen recipes with yogurt before and used it....but didn't care for it as much. I don't understand why you'd use a vanilla flavor over plain though.
Mine was half light sour cream and half mayo, with lemon juice and zest, onion, dill and a dash ( just a little) of horseradish—no olive oil. Olive oil seems to just be adding fat back into the recipe. Sure it's a healthier fat but it still adds calories.

I prefer the Dijon right on the salmon, dash of olive oil there, the garlic, onion powder and lemon juice. Then I add a big dollop of the creamy dill sauce. This is just one way I like salmon. I have multiple recipes and like all of them.

Looks fantastic

I think the dijon is so "tart", and the dill so savory, that I thought a bit of sweetness would be nice. Plus, plain greek yogurt us super tart. Turned out great. I just don't like mayo in things, and I thought about lemon would be too much acidity with the dijon in there.

Are you cutting a 2" steak into two 1" steaks? I guess if my goal is 1" steaks to work with, I'll have the butcher cut them to 1". So I'm wondering if there's anything in there that I'm missing.

And last, If I kept it at 2" (I'm just partial to the look when plated-up), I wonder what the oven time would be to get the center right? Or would it simply not work?

And I'm still doing the kosher salt refrigerator dry-brine at 1-hour per inch and it seems to be working rather well, so I'm not sure I want to mess with that success too much.

No, you're cutting one giant 2-inch steak into two smaller 2-inch steaks. But I never actually do that part. You're cutting it in half across, not in half like butterflying it.

This method works with 1-inch steaks, you just won't keep it in the oven as long. I do it that way regularly, and I rarely have 2-inch steaks.

The dry brine... you should try 24 and 48 hours just to see if you like it. I accidentally did 48 hours recently, and I think that's going to become my standard.

OK, I guess I just read to recipe wrong. Good to know. As for the 2", I have no problem cutting it in half. We have so variance with rare vs. med-rare, and we only prepare one large steak for the group, so it might solve a bit of the problem if I do that. In the past the med-rare fans ate more from the edge, the rare fans ate from the middle. So all were happy, but there's no good reason to not try new things.

As for the 24-hours, I'll give it a go for sure. It's about time to do some serious grilling, and I'm WAAAAY past do in that department. One more thing that being a workaholic impacts!

But I think there are some Salmon fillets at the store with my name on them!

Got this as a gift.

http://images.fineartamerica.com/ima...lins-music.jpg

Well, I'd like to hear what you think after you take a post-that-stuff shit...

Main ingredient, Habanero pepper. Second ingredient, African Oleoresin. Third ingredient, Scotch Bonnet Pepper.

Licked the top of it and it's damn hot. Put some dashes in cottage cheese and it was damn good.

No image shows. What's up?

Shows on the other page for me???

wrong thread

When I quoted your post, I saw the image link and popped into the url area but Error came up.

It's called The Hottest ****in' Sauce.

Yeah, I saw that in the link but the first part says fine art america.

Jesus ****ing Christ I don't know. I googled a picture of it since I didn't want to upload one. Back off!!!

Back off? I was curious as to what you got as a gift and thought I'd tell you it wasn't showing. I wasn't attacking you. I was trying to be helpful.

Maybe it's something with the site tonight. Who knows?

Filter evasion. Reported.









(Not really.)

Steaks tonight and beer can chicken tomorrow. The Traeger is going to be grilling up some good food this weekend.

KC Strip, baked potater, and a salad.

Whole grain spelt quesadilla with sauteed zucchini and fresh tomatoes in them. Just one. Meanwhile making ratatouille for another night so the herbs can saturate the flavor another day.

I did bake mini bundt cakes for the SO's B'day. It's an olive oil anise cake from Martha Stewart. Made them for Christmas gifts for kid's teacher's one year and loved them. The SO doesn't want too many sweets post Easter. These are small and I used half a Stevia blend and regular sugar to cut the sugar down even more. I bought a musical candle to stick in the middle. Ha, Ha!

Making my own grilled chicken salad tonight . Same thing last night. I throw on sliced strawberries, blue berrys , avocado and black beans , a little parmesean cheese , sliced green onions ,celery , grape tomatoes . I load the sucker down.

Had some before, but never made. On the list for when i get into a baking mood...

It's nice and light too.

Split and grilled Polska Kielbasa on Cobblestone $1M White [grilled mayo style].
Carmelized onion
Block Swiss
Apple and red cabbage kraut
Nathan's spicy brown mustard

Tastier and more substantial sandwich than it had any business being.

I'm doing sous vide pork chops, caramelized carrots, and roasted red pepper romesco sauce.

Wow, I had no clue what that was

Haggis is a savoury pudding containing sheep's pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in the animal's stomach[1] and nowadays often in an artificial casing.

Animal's stomach... tin can. Whatever.

Burritos...

2 pounds cheap sirloin steak thinly sliced
1 red pepper
1 green pepper
1 orange pepper
1 yellow pepper
1 massive sweet onion
1 jalapeno
1 pinch cumin
2 cloves garlic

Gonna cook the onions and peppers down alone and set them aside.

Then cook the steak up with the garlic and jalapeno, and put it all inside a large wrapper with Spanish rice... skipped cilantro on purpose, its not needed... wanted to keep the ingredients as few as possible.

Never heard of orange pepper. Off to Google I go.

Oh man do I feel stupid :facepalm:

Just another variety of bell pepper.

I thought it was a seasoning ROFL

This, just a flavor somewhere between red and yellow.

Aldi's sells a bag with all four varieties in it and I grab one every time I go there.

LOL

Google "lemon pepper." That shit will blow your mind.

You almost fooled me.

I'm going to 801 Chophouse for a nice medium rare filet mignon, a hearty brew of some sort, and maybe an appetizer or two.

I just made two compound butters. One a chipotle butter, the other a wonderful roasted tomato and basil butter.

I highly recommend compound butters, especially as a finishing touch to protein.

Occasionally my wife and I will share a plate of chicken nachos from the Peanut in KC. Each time, at some point, it very much turns into a game of chess/Jenga.

Not that I plan to go into the office until ****ING KCMO fixes the ****ing TRAFFIC deal between Lee's Summit and downtown, but I have that exact can in my office downtown... Will not eat...

Thought I had a pork shoulder roast in freezer. Turned out to be beef shoulder roast. Made crock pot carnitas anyway. It came actually pretty good.

Lunch : Oatmeal piled with fruit

Dinner : Chicken Salad for the third straight day

:Lin: holy shit I bet that canned haggis is straight from hell, its awful enough when fresh... OMG I cant even imagine.

Wished I hadn't even seen that.

Haggis is something Mad Max feeds to his dog, no wonder the Scots were so badass if they had to live on this kinda shite.

I imagine it's quite good if you actually like Haggis, which I do...

You're a ****ing liar.

Its barely edible fresh, and I cant even imagine a canned version.

If you swear to God you actually like it, I'll give you the first rep I've given you in atleast 5 years.

What is Haggis ?

Nevermind , I googled .

This article is about the Scottish dish. For the card game, see Haggis (card game). For the tour operator, see HAGGiS Adventures.


Haggis

Scotland Haggis.jpg
Haggis displayed for sale


Type
Pudding

Associated national cuisine
Scotland

Main ingredients
Sheep's heart, liver and lungs, and stomach (or sausage casing); onion, oatmeal, suet, spices
Cookbook:Haggis Haggis





Haggis on a platter at a Burns supper




A serving of haggis, neeps, and tatties
Haggis is a savoury pudding containing sheep's pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in the animal's stomach[1] and nowadays often in an artificial casing. According to the 2001 English edition of the Larousse Gastronomique: "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour".[2]

It is believed that food similar to haggis (though not so named), perishable offal quickly cooked inside an animal's stomach, all conveniently available after a hunt, was eaten from ancient times.[3][4][5]

Although the name "hagws" or "hagese" was first used in England c1430, the dish came to be considered traditionally Scottish, even the national dish,[6] as a result of Scots poet Robert Burns' poem



THis explains a lot about you !

I was 8 or 9 when I first tried it...only happy memories, friend.

Spices = blood and maybe a little salt :D

OMG its horrible.

How was that can you ate, Clay?... please be descriptive.

Haven't cracked it yet.

Tomorrow.

Uh-huh.

I spent $5.40 on that ****ing can. You better believe it's being consumed.

Don't doubt me. I've eaten things that would make a billy goat puke.

Skip breakfast, skip lunch then work out like Navy SEAL after work... then go home and heat that bad boy up, its your best shot.

The can has like 1,000 calories. ROFL

I made a roasted red pepper romesko sauce for the pork last night. I'm not sure I've ever had romesko before. I know I've never made it before. That shit's good. I highly recommend it.

ROFL

I am a topsider on the nachos don't like the limp soggy grease saturated bottom dwellers.

Actually the can is pretty cool just never ever open the can.