What's For Dinner? | Page 775 | FerrariChat

What's For Dinner?

Discussion in 'Drink, Smoke, and Fine Dining' started by agup48, Apr 7, 2010.

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  1. arizonaitalian

    arizonaitalian F1 World Champ
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    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.
     
  2. tomc

    tomc Two Time F1 World Champ

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    I can almost smell the umami from Texas!

    T
     
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  3. tomc

    tomc Two Time F1 World Champ

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  4. Jdubbya

    Jdubbya The $10 Trillion Man
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    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.

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  5. tomc

    tomc Two Time F1 World Champ

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  6. tomc

    tomc Two Time F1 World Champ

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    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
     
  7. Raconteur

    Raconteur F1 Rookie
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    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.
     
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  8. xmine

    xmine Rookie

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    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.
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  9. Jdubbya

    Jdubbya The $10 Trillion Man
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    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!
     
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  10. tomc

    tomc Two Time F1 World Champ

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  11. max930

    max930 Two Time F1 World Champ
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    Left over pork tenderloin. Don't have much mushroom sauce left over. Making perogies fried with onions as a side.
     
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  12. tomc

    tomc Two Time F1 World Champ

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    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.

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    T
     
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  13. max930

    max930 Two Time F1 World Champ
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    Store bought and I'm not sure what's in them. I'll read the package when cooking them.
     
  14. tomc

    tomc Two Time F1 World Champ

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    Turkey enchiladas. Spicy on the right for me (added cayenne peppers) and mild on the left.

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    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
     
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  15. Raconteur

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    Yummy looking batch of ribolitta! Still chilly here so I’ll copy you lead and make a pot this weekend.
     
  16. max930

    max930 Two Time F1 World Champ
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    The perogies, stuffed with potato, Romano cheese and bacon. Yummy, but burned my mouth on the hot filling.
     
  17. Frank_C

    Frank_C F1 Rookie
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    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.

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  18. arizonaitalian

    arizonaitalian F1 World Champ
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  19. tomc

    tomc Two Time F1 World Champ

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    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
     
  20. Raconteur

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    Looks great. Bummer it was meh.
     
  21. Raconteur

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    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.
     
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  22. BrettC

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    illegal in my house....
     
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  23. Raconteur

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  24. tomc

    tomc Two Time F1 World Champ

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    ^^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
     
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