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What's For Dinner?

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

  1. tomc

    tomc F1 World Champ

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    Lime, unless you like things sour. In fact, with red wine vinegar in the mix, I'd go light on the acids. In general, acid is good to brighten things up and cut through the fattiness of foods, and tri tip is usually pretty lean unless it's got the fat cap still there. I'd use that recipe as a base, then add the acidic stuff a bit at a time at the end until it's got the flavor you like...T
     
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  2. max930

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  3. TexasF355F1

    TexasF355F1 Four Time F1 World Champ
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    I went with just lime.
     
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  4. tomc

    tomc F1 World Champ

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    We did steaks too. We bought a few of these a couple weeks ago.

    https://www.debragga.com/beef/dry-aged-beef/dry-aged-prime-new-york-strip-steaks-4-per-pack.html

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    Himalayan pink salt on top

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    Charcoal and oak. I've been trying to be more patient waiting for the wood to ash before cooking. Gives it less of that creosote flavor.

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    2" per side direct. With a spin half way through.
    4" indirect.

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    A tad more done than I'd like, but the wife was happy. Good beefy taste. Very tender.

    T
     
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  5. TexasF355F1

    TexasF355F1 Four Time F1 World Champ
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    I decided to leave some of the fat but I scored it like in this video. Doing a mild salt brine. Still debating on how to do it, but think I'm gonna do the reverse sear and have it just slightly past medium rare.



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  6. tomc

    tomc F1 World Champ

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    I've never heard of brining beef. Interesting. If you like the fat and want to score it, and you can find it, you should try picanha, which is a similar cut, but with a bigger fat cap.
    https://en.wikipedia.org/wiki/Picanha
    Popular in Brazilian steak houses. We got some from a butcher in Dallas once. Cooked it on the rotisserie. Yummy!
    T
     
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  7. TexasF355F1

    TexasF355F1 Four Time F1 World Champ
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    Well I ended up cutting the fat. Lol

    Look up salt brine steaks on YouTube.
     
  8. arizonaitalian

    arizonaitalian F1 World Champ
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    Something new for us as we work to empty the fridge and cabinet before getting outta London: Chicken Shawarma

    (and "yup", those are frozen veggies from the covid-prepper-stash...oh, and more squash blossoms, this time baked)

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  9. arizonaitalian

    arizonaitalian F1 World Champ
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    Operation Empty-the-Fridge continues, found a couple of zucchini, some frozen shrimp, garlic, mint, lemon, and tomatoes.

    We tried to make noodles out of zucchini for the first time...it didn't go well...

    We only had a regular peeler and thus they were pretty thin, and full of the inner seeds/pulp, and thus pretty much turned to liquid when cooked.

    Regardless, the flavor was great with the evoo, garlic, mint, shrimp, tomatoes and grated pecorino cheese.

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  10. tomc

    tomc F1 World Champ

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    That looks like zucchini papardelle!

    My grandma used to say "Eat it with your eyes closed!" for things that were tasty but visually unappealing like snails, octopus, etc...T
     
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  11. TexasF355F1

    TexasF355F1 Four Time F1 World Champ
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  12. arizonaitalian

    arizonaitalian F1 World Champ
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  13. intrepidcva11

    intrepidcva11 F1 Rookie
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    this evening, according to my Czech chick:

    saumon poche froid a la mayonnaise
     
  14. TexasF355F1

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  15. tomc

    tomc F1 World Champ

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  16. tomc

    tomc F1 World Champ

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    cold poached salmon with mayonnaise per Google Translate.

    If you leave off the ' on the e in poché, it means cold pocket salmon with mayonnaise!

    T
     
  17. TexasF355F1

    TexasF355F1 Four Time F1 World Champ
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    Yea. And a mix or feta and shredded Velveeta cheese described as "Mexican style". Bought by a mistake a second time so using it on this. Never ever buy it.

    Only my boneless beed ribs made into burnt ends left.

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  18. max930

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    I'm either going to cook the second steak or get a beef taco pizza.
     
  19. FCMD

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  20. intrepidcva11

    intrepidcva11 F1 Rookie
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    Tom, I haven't figured out how to make my computer put an accent aigu on my poche :(
     
  21. max930

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    Did the steak, it was good, looked like yesterdays, so no pic.

    My mother puts mayo on salmon before she grills it or bakes it...…………………..
     
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  22. tomc

    tomc F1 World Champ

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  23. tomc

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