In order from top left to right, down and back to the left. Tomatoes, Corn, Red Pepper, Green Pepper, Onions, Minced Garlic, and Parsley
Last night, just a grilled cheese. Pepperjack. (Picture look darker than it really is..) Image Unavailable, Please Login Image Unavailable, Please Login
Lol. The best thing about this thread. Some posts ultra fancy, unobtainium ingredients. Some posts shake and bake.
Yep. Best thing about this thread, lots of different types and styles of food. Image Unavailable, Please Login Tri tip over oak. Dry rub of Montreal steak seasoning with some Himalayan pink salt. About an hour or so of smoke to an internal temp of 115 - 120 F. Finished off in the oven. Interior pink, outside edges closer to medium. Wife thought it a bit too smoky. I disagree; thought it was perfect amount. Image Unavailable, Please Login About to go in oven. We got this one at Kroger. Nolan Ryan Angus. Had a big fat cap, which I left on. Did it fat cap down on the smoker to insulate the meat from the heat of the coals. Did it fat side up in the oven (225 F) so it'd baste the meat as it finished up. Image Unavailable, Please Login Center slice. Served with a side salad, and with horseradish...T T
Sure did. Salmon on the inside with carrots, cucumbers, and some spicy mayo. Sent from my SM-G960W using FerrariChat.com mobile app
Salmon two ways. One on the stove top the other in the oven. Half turned into sushi rolls as you saw. Image Unavailable, Please Login Image Unavailable, Please Login Sent from my SM-G960W using FerrariChat.com mobile app
^Man, Tamas, that is great looking homemade-sushi. I've tried it a few times, and it tastes OK, but my sushi will never win any beauty prizes...T
It still wasnt the prettiest but it tasted ok! Sent from my SM-G960W using FerrariChat.com mobile app
Tried home made mac and cheese...still can't figure this home made cheese sauce out. Cant get the smooth sauce I get at restaurants. Image Unavailable, Please Login Image Unavailable, Please Login Sent from my SM-G960W using FerrariChat.com mobile app
Thanks. I did a great job the first time I ever made it (per our friends from the West Coast; I had never eaten one before, so who knows!), and since then, not so much. I have tried searing and reverse searing, no improvement. This time, I just went low & slow the whole way, ca. 60 - 90 mins over oak. I did wait a little longer than usual @ the start, so that the oak wood was a bit more ashy. Finished in oven. Another thing that may have helped was the fat cap. Don't usually see it that heavy. It was almost like the picanha that you see @ a Brazilian steakhouse. I have a more trimmed tri tip from Costco in the freezer, so it will be interesting to compare & contrast when I get around to cooking that tri-trip...T
Tamas, keeping the cheese sauce from breaking is a PITA for sure if you make the cheese sauce by conventional means. The key is to use an agent that prevents that - calcium citrate. Google the Modernist Cuisine cheese sauce or maybe Modernist Cuisine mac and cheese - we’ve been using their technique for various cheese sauces, and it is dead simple and super reliable. Even reheats well. Nice and creamy and works with lots of varieties of cheese.
First time making Sheppard pie. I like it...very odd thing we eat so it was refreshing. Image Unavailable, Please Login Image Unavailable, Please Login Sent from my SM-G960W using FerrariChat.com mobile app
I will certainly Google that. Do you have any recipes or videos to watch for reference? Sent from my SM-G960W using FerrariChat.com mobile app
Citracal. Interesting. The chemist in me what's what it's doing. Salmon on the barbie. Image Unavailable, Please Login Image Unavailable, Please Login Chicken and rice for the pup. Must be nice to have your own private chef! T
Sad day at the ranch. Had to retire the old chimney starter. Bought it about 20 years ago. Revolutionized my charcoal barbecuing. Image Unavailable, Please Login T
https://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/ Scroll down past the actual recipe to get some additional hints (we don’t use an immersion blender as they suggest). @tomc, there’s an explanation of the chemistry involved that you’ll enjoy. There very well may be YouTube videos of this, but we have never sought them out.
