Looks great T!
The hotter and cleaner the grill, the easier the marks. A spray of PAM to get it to flame up before putting the meat on helps to get those nice marks as well. I am ashamed to admit this in this thread, or anywhere for that matter. Tonight I had something I haven't had in years...Taco Bell. It wasn't worth it. I was far too sober to be eating such crap food.
Sometimes you just need the grub. Has anyone on the US side tried the new A & W menu? Huge hit in Canada for fast food.
I should start another thread but for whatever reason my plan to start sou vide cooking seems to be jinxed or something. Good news is UPS found my packages, was a sub driver who dropped them at the right address but on the wrong street. So I have my Anova cooker and threw it in a pot of water with a flat iron steak. The temp just keeps going down though. The steak was frozen so I figured it just needed to overcome that. But the steak was thawed pretty quickly and the temp just kept dropping. So I heated some water in my electric tea kettle and poured it in figuring if I could get the temps up to cooking level it would hold it there. Nope. Took the steak out and it won't even heat just water. It would seem I got a bum unit. Tried turning it off and back on several times. Tried unplugging it. Nope, it's circulating just fine but not heating anything up. So guess I'll try to get it sent back and get another one. If the next one doesn't work I'm scrapping this whole plan, it's been a headache for some reason.
Ha. Used to be a regular late night stop on the way home from the bar. But I swore them off years ago not only because the food was pretty crappy but because they kept screwing up the orders. I haven't been to a Taco Hell for well over 10 years.
Definitely a bum unit. I mentioned before, my mother has the Anova, and I've played around with it quite a bit. There's no way it's functioning properly. How big is your water vessel? Mark
Thanks for the kind words on the steak. Kids of bummed that I overcooked it a tad. Usually, for prime grade beef, I try to err on the side of under cooking. I think I have some high temp Pam, for grilling. May have to try that. Eventually, I'll break down and get over if those cast iron grates Darth recommended. Taco Bell? Ain't been within a mile of one since moving to Texas. Used to go a lot when I was in Memphis. Our secretary was a peach of a woman. I didn't have to chew out anyone's butt for a decade. If anyone was slacking she'd do it for me! Hard worker too. She loved Taco Bell, so once or twice a month, I'd treat. Food was not great but it was a small price to pay to keep a great employee happy...T
That was the only time I ever ate it, after the bars. I am not sure what possessed me to go there yesterday. Luckily I have no desire to go back anytime soon.
I tried something the other night with filet tips that I was cooking to go over pasta. Not having a beer or ginger ale on hand, I soaked the tips in Bread and Butter pickle juice for about five minutes before dredging in rice flour to fry up along with mushrooms. Turns out it's a thing and I didn't realize it. Will do it again with a steak soon. I thought it made the coconut oil it was fried in taste more like butter, and gave a nice sear.
Rob, Your recipe is somewhat in the works. Had a tough time finding chipotle puree so a sweet pepper style paste. Added that, honey, the spices, jalepenos, onion, and garlic. letting it cool and the chicken breasts are cut up. may pick up wings instead or both. Image Unavailable, Please Login Image Unavailable, Please Login
I already forgot what i put in this sauce but lets see how it turns out. jalepeno, onions, garlic, sesame oil, a little of the ancho sauce i made...broth...touch if mayo....its a fairly thick sauce and has quite the kick. Image Unavailable, Please Login
Looks good. Any decent Latin bodega should have chipotle peppers in adobo sauce. La Costena and Goya are the two biggies. If they don't have it up in the Great White North, PM me your address and I'll mail you a care package when I get back to Texas in a week or so...T
Wow came out so tasty but i overdid the spice thats for ssure. My nose is runny! peppercorn steak, chicken breast and quinoa. Got some ideas and wantex to cook a batch if meals. End result below...chicken was perfect but i left the steak in closer to medium well instead of nedium. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
I tried it in a couple different pans. The first was a big roaster and I thought that might have been part of the problem. But I switched it out to a much smaller pan and even tried my crock-pot pot. No luck, it just kept getting cooler and cooler the longer I left it in. I tried everything, less water, more water, lower the unit down, raise it up....and on and on. It just plain isn't heating the water at all. I even tried turning it way up and nothing. Looks like the replacement that they are sending since the first was lost will be here tomorrow though. Now I just need to send this one back. What a pain.
Looks great. You can also look for chipotle peppers in adobo in the Hispanic foods section of most stores. It's the whole peppers in sauce but if you are making a sauce anyway they melt right in. They'll be in a can by the way, not a jar.
Tonight I made a pasta with sautéed shrimp & lobster with onions, mushrooms and sundried tomatoes in a cream sauce over cheese tortellini. A little on the rich side but damn tasty. Image Unavailable, Please Login
Did the Panago taco pizza. Helping my brother with a tax issue. So was on the island a few days, no net access.
Haven't posted in a while and hopefully that changes. I'm lucky I read this thread when my tummy is full. Everything looks amazing. Good inspiration.... Tonight was our take on chicken paillard. Sent from my iPhone using Tapatalk
^ Nice work everyone. I'm on the road eating out. Am jealous of all this home cooked deliciousness...T
Sounds rich but sounds pretty amazing too. Mmm burrata. Had to look that one up but it sounds and looks amazing. Is that couscous on the left or some sort of condiment?
Farofa - like toasted Farina with bacon and garlic. It adds a lot of texture and character. Brazilian staple side dish. Phone auto corrected before. It's spelled Feijoada.
That chicken looks really good. What all is in with the quinoa? I'm not a huge quinoa fan but that looks pretty good with the corn and is that beans in there too?
