good question, *if* I'm able to get to them when they are in the dry-ager, I can order in advance and they will cut them to my requested size and leave them fresh for me. However, their normal practice is to freeze them after they cut and place into a display freezer. In this instance I was out of town and missed the happening, and only got this after they had frozen them and placed into the freezer. I've gotten earlier versions of this fresh and frozen both. Obviously prefer to get it fresh, but their frozen has been somewhat surprisingly very, very good.
Image Unavailable, Please Login Zoodles. The keys is a rocket hot pan. It also helps to cook them in smaller batches. T
Scratch made dough and tossed a pie… 24 hr rise… Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Threw together some chicken stir fry and bacon fried cauliflower rice. Kind of went Thai inspired with a spicy peanut sauce for the stir fry. Tasty but looks a little messy. Image Unavailable, Please Login
Do you rinse your cauliflower rice before cooking? I find it gets rid of that acid taste from the malic acid, which I'm guessing is used a preservative. I soak and rinse the Costco stuff a few times and it seems to get it to a more flavor neutral profile...T
Yes. My workhorse natural gas Weber. Built-in thermometer said 550 when I placed the pie. I turned on the Q to medium for ~20 minutes to warm the stone. Then turned to high and was able to get 550 after 10 minutes. Finicky unit though. At times, I can only get 450 max. Worked out well.
All the fancy food on here looks delicious but this is hard to beat. Gumbo with a dollop of potato salad. In a paper bowl nonetheless. Image Unavailable, Please Login
I don't but I might try that now. I don't mind the taste. The fried rice idea was very tasty!! I will be making that again!
Simple is always better! I'm working on this today. https://www.cookingprofessionally.com/post/Ribollita?msg_id=60a2bd1443bb03f0198df0fd_1437242772_1642696419&md5=9078ee9ba5adc70d546f46f5be931188&cohort_id=10&utm_source=CP-&utm_medium=email&utm_campaign=CP-Retention-HeroLink T
Left over pork tenderloin. Don't have much mushroom sauce left over. Making perogies fried with onions as a side.
What do you stuff your pierogies with? Today was a cooking heavy day. Got up early did as much work as I could, took a drive with the wife in the truck, then started a soup (see above and pic below), a brisket on the smoker and some turkey enchiladas for later in the week. Image Unavailable, Please Login T
Image Unavailable, Please Login Turkey enchiladas. Spicy on the right for me (added cayenne peppers) and mild on the left. Image Unavailable, Please Login Brisket. Heavy smoke with oak and a little pecan for two hours. Inadvertently, this is a high temperature brisket cook. A coworker called about 30 mins in. Got caught up in science-y stuff, and the fire punked it. Re-stoked it. Back to work. When I went to check on it about 30 min layer, it was a raging inferno! Water pan sprung a leak, but didn't extinguish the fire. So, the temp rose to grilling temps. Happily, the fat side was down, so that acted as insulation along with the aluminum foil that I placed on the grill under the brisket. Going to need to read up on burnt ends! It's finishing up in the oven now at 250 F. T
Yummy looking batch of ribolitta! Still chilly here so I’ll copy you lead and make a pot this weekend.
The perogies, stuffed with potato, Romano cheese and bacon. Yummy, but burned my mouth on the hot filling.
Didn’t feel like going to the store. Tomato soup and tuna melts. Getting really close to tasting like Campbell’s. Gonna need to add a sweetener though…….dunno if stevia will cut it. May try a little carrot to cut the acid instead. Image Unavailable, Please Login Sent from my iPhone using FerrariChat
The beef I previewed turned out to be meh. Was a 22-oz ribeye, 100% wagyu, local raised, supposedly corn-finished, dry aged for 5 weeks. Too chewy…flavor was nothing special either. Wife had grilled butterflied shrimp. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Thanks. My wife gets a lot of the credit, she found the recipe and rounded up the few ingredients we didn't have handy. Overall, the taste was good. But, I'd definitely add more garlic than the recipe calls for...T
Totally miss Italy. Used to go every 12 - 18 months for work. Italian colleagues became friends and gave me the local treatment. Milanese ribolitta (thick soup) is very different from that in Florence (almost like mashed potatoes) vs. Tuscany (like risotto). I believe the recipe I follow is from an older somewhat obscure magazine: Cucina Italia. Will try to find and post.
One of the best ribolitta recipes I've found/used. Tuscan black cabbage = kale Image Unavailable, Please Login Image Unavailable, Please Login
^^That's quite diff from the one I posted. I gathered from reading that there were quite a variety of types of ribollita based on the locale. I just finished some for lunch. Tasted better on day # 2. T