The wife made saffron bread yesterday. She never bakes so this was a treat. Came out great! Watching too much of The Great British Baking Show. So much for low carbs for a few days. Image Unavailable, Please Login Image Unavailable, Please Login
Been slacking here with some posts so yesterday was chicken thigh in tandoori. Made it into a burrito because it felt it! Image Unavailable, Please Login Image Unavailable, Please Login
On the recommendation of dustman, I got a Palermo temp probe. So far, so good. Happy w/ it. A good estimate if you can keep temp constant @ ~ 225 - 250 F is 1 hour per 1 lb of meat. Don't be afraid of aluminum foil, it's called the Texas Crutch for a reason! T
Thanks for the recommendation. My thermometer started shifting back and fourth between fahrenheit and celcius randomly and turning off and on. So there was that too. lol I had planned to do the foil the last 1-1.5, but ended up doing that in the oven.
Oven is a great option, although not purist. Easy to dial in a desired temp and house smells like que. Win, win! T
Nice evening so treats by the chiminea. Things are blooming and nice to hear all the bird activity. Image Unavailable, Please Login
Tonight. Couple heavy evenings coming up with Wagner. Tuesday, March 24 Wagner’s Das Rheingold Starring Wendy Bryn Harmer, Stephanie Blythe, Richard Croft, Gerhard Siegel, Dwayne Croft, Bryn Terfel, Eric Owens, and Hans-Peter König, conducted by James Levine. From October 9, 2010. One click to play https://www.metopera.org/
Oh yeah, time to change the thread title to "Dinner and Classical Music"! Image Unavailable, Please Login Image Unavailable, Please Login Experimental pizza night. Kohlrabi, red onions, tarragon, garlic powder, fresh cracked, mozz, fromage affinois with herbs, and a little chard from the garden. Over a light coating of tomato sauce. Wife's on a kohlrabi kick, and so when my Texas gal is eating her veggies with no carping, I'm all in! Image Unavailable, Please Login Cheeseburger pizza. Ground beef, tomato sauce, grated sharp cheddar, mozz, garlic powder, fresh cracked black pepper. Image Unavailable, Please Login Gratuitous pic of me browning ground beef in the Matfer. T
After pic of the cheeseburger pizza after a few slices were extracted. Meh. A tad too doughy in the crust. Needed to cook longer, went too heavy on the toppings? Maybe it'll be better cold for lunch later in the week. Image Unavailable, Please Login T
Meatballs, roasted cauliflower and salad. Image Unavailable, Please Login Sent from my iPhone using FerrariChat.com mobile app
Cheeseburger pizza, looks similar to the beef taco pizza I get. Except the taco pizza has lettuce and tomato on top. Back to salads...………………….
Yep, kind of. All the recipes I saw had lettuce (wife said, hell no!) and sliced tomatoes instead of paste, but we had none of the former. It was definitely a miss. May need to pre-bake the crust next time to keep it from getting too soggy. The pizza with kohlrabi on the other hand, that was pretty good if I say so myself. T
(in your best Carly Simon sing-along voice) Annnn...tis..a...pation... Look what the delivery guy just brought me - There are 2 Galician "old cow" ribeye's in one package of just under 1 LB each - The other one is a 2.2 LB Porterhouse (dry aged 30 days and cut over 2 inches thick) I don't quarantine often, but when I do, I eat great beef Image Unavailable, Please Login
Holy carp! Since we're building anticipation. Two teaser pics from me. Image Unavailable, Please Login Image Unavailable, Please Login T
At any estimate of an hour per lb, should be 10 hours or so. I'm going heavy smoke and high heat to start, finish low in the oven. Thinking 200 F internal. Rub is salt, pepper and a little chipotle. Wood is a pecan and oak mixture. A bit more pecan than I usually use, but we had a wind storm about a week ago and some small pecan limbs came down on our property...T
I'm going to make spaghetti. Costco is only letting in a certain number of customers into the warehouse. When two exit, they let two in. Not worth standing in line, so no meatballs, unless I make them myself. I like the Kirkland.
So...the good news is that the helicopter circling my flat wasn't the fire department checking on me. Sigh... I cooked the steak in my cast iron pan (brought in my suitcase all the way from Wyoming via SFO to our flat in London) and it smoked so much the fire alarm went off and the flat filled with smoke. I opened up all the windows and doors and got the alarm to stop, but before it did, a helicopter arrived over my building and hovered for 2 full minutes. I went on my balcony and watched him...he seemed to really be watching me and my building. Could it be that the alarm triggers the authorities and they dispatched to an already flying chopper nearby? He was overhead a long time and clearly looking at my flat. There is nothing else nearby, there were no people or cars on the street, and I've not seen a chopper do that in the 6 months we have been here... Since I have no idea how things work here, and frankly they often work completely orthogonally to how I would think. So I couldn't rule out that they were somehow alerted and here to check on me. I half expected a fire truck and fireman tromping up the stairs and into my wide open apartment. I texted the flat owner and she said there was "no way they were that efficient, it had to be a coincidence." So, I laughed at myself and went back to my cook. Luckily, that diversion happened to last the exact amount of time of my scheduled "rest" of the steak As I said, that was the good news... The bad news is that the steak (and everything else I cooked) was a "meh". It was chewy, as the butcher said it would be, due to the geriatric cow I was chomping on. And, it had a uniquely beefy taste, again as they said it would, showcasing the mileage on the hoof. The taste was unlike any beef I've had, but the chew was difficult and overshadowed the flavor. But...meh, I guess I'm a corn-finished 3-year old fatted cow sorta guy. My mushrooms and scallions were meh, as was the obligatory veggie - this time a zucchini. At least the bottle of Bordeaux that kept me company was pretty good! (its another Ania working night, so I'm solo-isolating - is that redundant?) Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login