I put vinegar in milk and let that sit for 5 minutes before I add baking powder&soda, salt, melted butter and egg into some white spelt flour (or whole grain) for the fluffiest pancakes. (Spelt rises better imo) Cook in a cast iron pan with a melted coconut oil. <---there's supposed to be a brand that makes it without flavor.

Then I butter them, add real maple syrup. I add whatever I want to this basic recipe such as blueberries, or raspberries, ( if raspberries I add some slivered almonds too), or corn. If I use berries I make a syrup with that berry. For instance I crush some blueberries and use some whole and toss into some maple syrup which I heat. I just do it to taste.

If I add corn, then I usually don't add syrup but like them plain with a poached egg or sunny side up egg on top. Cut it all up and let the yolk run---> delicious. One of my favorites.

This pancake recipe is always a hit. Here's the basic recipe but I use stevia instead of the sugar and it comes out fine. I guess the vinegar in the milk just makes it like buttermilk but it seems to work better. I tried it both ways. Oh, and the first pancake that gets heated is usually a dud in terms of browning and shape. Just ignore that. I usually eat it at the stove instead of presenting it on a plate.

Here's the basic batter recipe.
http://allrecipes.com/recipe/fluffy-pancakes-2/

I have a cool Belgian waffle machine too. Haven't used that in a while though.

No, I am since that gives me a rash and hives.

Had eggs and tenderloin at the rusty skillet.


Yeaaaaaaaaaaaaaaaaaahhhhhhhhhhhhhhhhh. Booooyyyyyyyyyyyeeeeeeeeeeeeeee

Did the rust add any flavor?

It's was ****ing good is all I know

Just glad you didn't use hot water to cook it.

I didn't cook it. The place is called the rusty skillet.


It's a dive but some shit is awesome. Cow patties down the road closes early.

thanks for the tips boys and gals.. will try this manana

http://media.giphy.com/media/uHnpS8lSELwJi/giphy.gif

This is grilling.

<iframe src="https://player.vimeo.com/video/104105171" width="500" height="281" frameborder="0" webkitallowfullscreen mozallowfullscreen allowfullscreen></iframe>

I ran across this today, thought some here might like to try it.

If you know anything about balsamic vinegar, you know the really good stuff can be ridiculously expensive. This from America's Test Kitchen.

Where is it, and what should I order? Will try...

Edit: The one in Warsaw?

Posting here because the threads have different audiences.

Sous vide strip steak with a quick demi glace, peas, and herb butter.

http://images.tapatalk-cdn.com/15/05...4ab7da665c.jpg

I should have used a larger plate.

I'll take a picture of my Brazilian Steak served to me and you guys will still be at the store lugging around your groceries, cleaning the grill, buying propane, and washing dishes. Never cooking is. AWESOME

I repped you on the other thread... Wow, just WOW!

Thanks, dude.

Looks magnificent FMB. I'm trying to get the wife to drop the cash on the pan insert baby lee (iirc) posted in the other thread.

Is Kobe Beef the new Ribeye or what? I've been hearing how this Kobe Beef is better than a Ribeye. I've heard about this cut quite often as well as in the past. I know I never had it, so I can't compare. What's your thoughts on Kobe Beef.

Kobe is not a cut like ribeye, it's a type of beef, like Angus or Longhorn. It's got better marbling than prime. And it's delicious, but very pricey.

Yes, it's very pricey but I'm definitely wanting to try this. Amy recommendations on nkw to prepare it? Should I salt for 48 hrs and pan sear? Is there a sauce that would compliment fairly well (for example filet mignon and peppercorn sauce)

I've never made Kobe or American Wagyu, so please don't take any of this as gospel. You should research some.

I think the sauce will depend on the cut, but I would probably not do a sauce - let the meat stand on its own. You're talking about premium beef - better than prime. Let it taste like its best self.

As for how to cook it, I think you'd prepare it however you would prepare the cut. Aside from the quality being the best you've had, the only real difference is marbling and fat content. A ribeye is still a ribeye. Just be aware that because of the increased fat content, if you're grilling you may have more flare ups.

As I think about the extra fat, maybe a sauce is needed? Something with some acid to cut the richness

Good luck. If it was me, I'd be nervous as hell!

Yeah I'm pretty nervous, I'm not going to lie. IIRC it was $24.99 a lb and it was about 2.5 inches thick :-/

This is definitely an area where I'd sous vide.

Oh you bastard ROFL

Tonight, I'm making sous vide pork loin with a balsamic reduction and grits.

LMAOLMAOLMAOLMAOLMAOLMAOLMAO

LMAOLMAOLMAOLMAOLMAOLMAO

Oh damn,this is one of the best things I've ever made.

http://images.tapatalk-cdn.com/15/05...3d453174e4.jpg

Looks delicious. Love chicken over mashed potatoes and gravy.

What's for dinner? Here's mine... (Part 2)
 

Sous vide pork, caramelized onion grits, and demi glace, garnished with some toasted bread crumbs and parsley.

Looks scrumptious FMB! Nicely done!

You're way off


ROFL ROFL ROFL ROFL


That was ****ing funny

Glad you got on to my joke. Or at least I think you caught on.

I sensed it, but wasn't sure. Fun.

I also imagined cooking a steak or other types of red meat via sous vide method would boil the meat and not break down the fat like grilling.

How did it compare to grilled or oven cooked and also the tender-tough factor? :hmmm:

This sounds good :thumb:

Yesterday afternoon I made a simple late lunch/early dinner meal.

I started with a whole bag of Fresh Express salad mix: iceberg, romaine and baby lettuce in a large plastic bowl.

I then added appropriate portions of the following; chopped radishes, sliced cucumber with skin on, chopped sun dried tomatoes in olive oil, chopped and pitted Greek kalamata olives in olive oil, chopped roasted red peppers in olive oil, several spoonfuls of capers, fresh cilantro leaves torn, 1/3 can of chick peas, chopped artichokes marinated in olive oil, summer sausage chunks, sliced hard salami, small cuts of fontina cheese and extra sharp cheddar along with crumbles of goat cheese with honey.

I used Kraft zesty Italian salad dressing to flavor along with chopped scallions, a little black pepper, onion powder and garlic powder.

Drank a few glasses of a nice New Zealand Sauvignon Blanc.

Wish I took a photo. It was the "BIG SALAD", it was fantastic and very filling. :p

Good cover up bro

Well, sous vide isn't boiling. It cooks in fat and its own juices, contained within a bag. The fat absolutely softens and some renders, then when you sear, you can caramelize the fat and soften more.

I enjoy sous vide a lot, but IMO chicken and pork is where it really shines. Steak is good, but I'd just as soon have a cast iron roasted or grilled steak. But I'll take chicken or pork sous vide over any other way 9 times out of 10. You can cook to lower temperatures while being safe, so medium rare pork or chicken at 145 degrees is so tender and juicy. (Medium rare chicken, while safe, has an off-putting texture.)

If you give it some time, the tenderness is very good. I usually give my proteins anywhere from 2 to 6 hours. Around 8, the proteins in smaller cuts start to denature and get mushy.

But with 4-6 hours, it can be great. I've made sirloin sous vide that would kick the crap out of any filet mignon you've had. The sirloin has superior flavor anyway, but with the filet you get tenderness. With sous vide, you get the sirloin flavor and the filet tenderness; it's outstanding.

:thumb::thumb::thumb::thumb::thumb::thumb::thumb::thumb::thumb::thumb:

I love a big healthy salad. All different kinds. This sounds great!

Last night!
 

Got a late start. So first image is not so clear as it was getting dark. Had to also use a sharpen filter on it in PS. Then even darker by the time I put the main course out so had to go with the flash.

Scallop & Shrimp scampi, salad with some ricotta stuffed ravioli served before.
Had to get rid of it as it was frozen and left from Easter. It was gluten free. Shaved parm on top.

Served out on my lanai eating area by the pool.

Sexy

Prepping my baby-back ribs now for tommorrow. Will prep cherries for cobbler tonight and possibly make the corn bread. Or make the cornbread in the morning?

May I come over for dinner ?

That scallop and shrimp scampi looks sooooo good!

I believe it's spaghetti with meatballs

I really like gluten free and shaved :thumb:

Ribs and brisket swimming in a sea of saucesez....

Shrimp and grits. Lovely! One of my fave meals.

Grits are awful

Ribs and mashed potatoes tonight.

This stuff. http://images.tapatalk-cdn.com/15/05...d5607c8886.jpg

I used to think that. But when they're made right with the right kind, like stoneground, they are amazing---creamy cheesy grits. Love 'em. I am a convert as of the past two years. Before that meh!

Tonight made a simple 2 dozen Celentano cheese raviolis, grilled some sweet italian sausage then tossed into the sauce to finish cooking and toasted garlic bread.

After a long afternoon of 18 holes of golf with a ton of gnats the whole time, I didn't feel like fussing too much.

I never had cheesy grits :-/



I had some grits for breakfast and they were not cheesy

I was never a grits fan until I had cheesy grits.

I would just like to state that trimming fat from a rib is a real sonofabitch.

Thank you.

Up until very recently, I thought so, as well. You just haven't had good grits.

Stop grit discrimination.

How did you prepare yours and I'll follow your exact steps.

What's for dinner? Here's mine... (Part 2)
 

1 stick of butter
1 baseball sized white onion
2 c. while milk
3 c. water
1 c. Yellow, coarse ground grits (NOT instant grits)
2 tsp. salt

Put half the butter in a dutch oven and melt on medium high. Slice the onion in strips lengthwise and add to the pot with 1/2 tsp. salt. Cover, stirring occasionally until caramelized - 7 or 8 minutes. Add the milk and water and bring almost to a boil. Off heat, slowly add the grits whisking constantly. Once completely added, continue to whisk for 30 seconds. Pour it all into a crockpot and set on low for 7-8 hours stirring once 4 hours in. Finish with the other half-stick of butter, cut in pats, season and serve.

What makes them cheesy?

I said nothing about cheesy grits.

Gouda is a common addition, but mine don't use them. Mine make a good base for pork and shrimp.

I'll try them and I'll post pics.

cheese LOL

My shrimp and grits recipe I add sharp white cheddar to. Bobby Flay does too:

http://www.foodnetwork.com/recipes/b...ts-recipe.html

One Sat mornin I caught Food Network's Ina Garten's show where she visited different food shops on NYC. One chef insisted no milk was need to make very creamy grits....if cooked long enough. Don't remember his name.

So?

Nothing really exotic, but do have PLENTY of what it is...

An inch thick ribeye that almost goes two pounds, plus 6 smaller chuckeyes that are probably two pounds together, all coming to room temp as we speak with an olive oil/Montreal rub as we speak.

5 jalapenos stuffed with cream cheese.

6 baked potatoes already in the oven.

Caesar salad.

Pretty much going to be eating steak and potatoes all damn week, life is good right now.

What about the corn? Did somebody steal your corn? WTF

I've got a few cobs I could spot you homey. Just come by and grab them!

I'm eating pizza tonight. From Domino's. They sent me a 50% off a specialty pie, and I'm using that sumbitch here in about 15 minutes. Oh, and Lava cakes! Those ****ers are good! I haven't had a Domino's pizza in a good 4 months. Normally I rock pizza world which reminds me a lot of round table for you West coast kids. But at this price it's like buying frozen.

I probably went off on ThaVirus too hard the other day, I can see how the story might get confused.

Al Cohol was my name then, its Easy now... no thanks fella's, got the corn covered.

Ahh, I don't even remember all of that. I was just being a smart ass, bro. I was drunk as **** that night myself.

He was talkin' 'bout how to make grits. He used milk. Just sayin' they can be made creamy even without milk.

Now, go climb back under your rock. This is a friendly thread.

ROFL

It's friendly until someone mentions boiling ribs before grilling