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Post by Jets Things on May 11, 2017 12:48:09 GMT -5
Needs to be planned out ahead of time because the slab has to be heated very slowly, like an hour to get to 500°. Great for seafood. My kids got me one of these- can be used for hot or cold preparations. Haven't used it yet! _ Get yourself some diver scallops (because bay scallops aren't in season), make a nice lemon aïoli, and sear those fuckers on your 500° slab. |
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Post by 32Green on May 11, 2017 15:05:14 GMT -5
I know I've derailed threads (with the help of others) whilst discussing ears and drinks, but there are some good recipes that should have a central repository (Dunce and Porgy that means you). So my sopne is graduating from Cuse this weekend and a bunch of in-laws are coming in tomorrow before we head up Friday. So I'm making something I've not tried before. A veal roast on the rotisserie (my brother, the FedEx pilot talked me into buying a rotisserie a few years ago and...it...is...awesome). So marinating it for 24 hours in minced shallots, grated fresh garlic, fresh thyme, zest of one lemon, cracked sea salt and cracked pepper and really good extra virgin olive oil. Put it on the rotisserie to get it nice and crispy about 155 degrees. Veal pan drippings gravy with white wine butter cremini mushrooms and shallots in a roux. Roisty potatoes. Romaine lettuce wedge salad with crispy pancetta, thin sliced red onions, cherry tomatoes and homemade Stilton dressing. Chianti Classico. Vin Santo for dessert. _ COngrats. I'm roasting a filet on Sunday.  Stokes - did you ever buy that skillet and fry that chicken? Porgy, can you paste that recipe into this thread? Thankee. I sent WCO an amazing recipe for Texas chili a while ago. Pretty sure he never thanked me and now I can't find the recipe. Pretty sure he's a burn-out from the 60's and is now like a goldfish swimming around a bowl. "ooooh..a castle! ooooh..a castle!ooooh..a castle!ooooh..a castle!ooooh..a castle! ooooh..a castle!ooooh..a castle!ooooh..a castle!ooooh..a castle! ooooh..a castle!ooooh..a castle!ooooh..a castle!ooooh..a castle! ooooh..a castle!ooooh..a castle!ooooh..a castle!" That sort of things with cat-hair, smoke and flip-flopz. - |
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Post by ricard78 on May 11, 2017 15:47:42 GMT -5
I m going to drink 21 year old Rosebank single malt this weekend. Whats the occasion? He was sober. |
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Post by porgyman on May 11, 2017 16:30:50 GMT -5
Stokes - did you ever buy that skillet and fry that chicken? Got the skillet but haven't Fried the chicken yet. It's on the list. Need to find that thread with your recipe/ingredients. _ Found it in the Florida Man breaks into house and frys chicken thread.... JStokes Avatar Apr 19, 2017 at 7:30pm JStokes said: What did he use to bread his chicken? What were his spices? Did he soak it in buttermilk? It's the last bastion of cooking I need to conquer. I need to know his recipe. I hope the bitch had Belvedere for the gentleman. _ Well, if it was as good as mine...it was worth committing the crime. Soak chicken for at least 1 hour in buttermilk. In a separate bowl combine flour, cornmeal, garlic powder, kosher salt, white pepper and paprika. Remove chicken from buttermilk and lightly pat, leaving it moist. Dunk this coated chicken in dry mixture. Return to buttermilk. Then back into the dry mix. Fry in veggie oil. Watch your heat! Too hot and it will burn. Roughly 8-9 minutes per side. You're welcome. Read more: newyorkjetshampur.com/thread/7747/florida-breaks-chicken-drinks-vodka#ixzz4goA8iUx4 |
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Post by SecretAgentMan on May 11, 2017 19:41:29 GMT -5
Himalayan Pink Salt Crystals? What are we, the friggin' Rockefellers here? No, just homos. |
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Post by Jets Things on May 11, 2017 19:43:18 GMT -5
Himalayan Pink Salt Crystals? What are we, the friggin' Rockefellers here? No, just homos. Who asked you? |
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Post by Big L on May 11, 2017 20:35:42 GMT -5
I was looking to grill some asparagus this weekend, but looks like it'll be a rain-out. Anyone got a good oven roasted asparagus recipe? Cook in about 15 minutes, maybe with a little crisp or char?
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Post by porgyman on May 11, 2017 20:44:37 GMT -5
I was looking to grill some asparagus this weekend, but looks like it'll be a rain-out. Anyone got a good oven roasted asparagus recipe? Cook in about 15 minutes, maybe with a little crisp or char? Coat asparagus with olive oil. Sprinkle on kosher salt. Place in broiler until almost cooked. Add shaved parmesan cheese on top. Place back in broiler until cheese melts. Remove, sprinkle balsamic vinegar on top. Enjoy! |
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Post by Jets Things on May 11, 2017 21:02:48 GMT -5
I was looking to grill some asparagus this weekend, but looks like it'll be a rain-out. Anyone got a good oven roasted asparagus recipe? Cook in about 15 minutes, maybe with a little crisp or char? Coat asparagus with olive oil. Sprinkle on kosher salt. Place in broiler until almost cooked. Add shaved parmesan cheese on top. Place back in broiler until cheese melts. Remove, sprinkle balsamic vinegar on top. Enjoy! Par boil that shit before putting it under the broiler. Savage. |
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Post by Big L on May 11, 2017 21:24:02 GMT -5
Coat asparagus with olive oil. Sprinkle on kosher salt. Place in broiler until almost cooked. Add shaved parmesan cheese on top. Place back in broiler until cheese melts. Remove, sprinkle balsamic vinegar on top. Enjoy! Par boil that shit before putting it under the broiler. Savage. too much, chief. I want to toss the shit on a tray and roast that shit up while the meat rests and I make the gravy. Not sauce. |
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Post by JStokes on May 11, 2017 21:24:34 GMT -5
If I die before Hampurcon 2017 my only hope is you PAR BOIL Italian sausages before you grill them.
Please.
_
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Post by Warfish on May 11, 2017 21:32:52 GMT -5
Two topics for me today, salt and butter. Salt: lately, I have been experimenting with different salts. It really changes the flavor profile of a dish when you substitute different salts for regular salt. My favorites are, Himalayan Pink Salt, and Flor de Sal (Guatemalan Sea Salt). Other great salts include Irish Whisky flavored salt (awesome on salmon) and cherry smoked (try seasoning a burger with this). At a minimum, every home should have regular kosher salt for cooking. It can be substituted for regular salt in most recipes, just keep in mind that it is stronger than regular salt. Butter: Sorry folks, regular American butter sucks! I didn't realize this until I dated an Austrian girl a few years ago. Traveling to Vienna and tasting the food, I was amazed by not just the bread, but the butter served with it! Traveling to London, Paris, Rome and Barcelona the same story was repeated. Spend the extra money on Irish or French butters. While not quite as good as the authentic stuff, several "Irish or French style" butters are produced in the USA. Try them, find one that you like, then invest in the real thing. Salt is salt. There is no flavor difference due to the salt. Smoked, yes. Other minerals, yes. But salt is salt. Agree fully on Kosher Salt. Agree fully on the plebian shit that is American butter. |
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Post by 32Green on May 11, 2017 21:51:57 GMT -5
Par boil that shit before putting it under the broiler. Savage. too much, chief. I want to toss the shit on a tray and roast that shit up while the meat rests and I make the gravy. Not sauce. May I make a suggestion?  |
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Post by JStokes on May 11, 2017 22:10:39 GMT -5
Two topics for me today, salt and butter. Salt: lately, I have been experimenting with different salts. It really changes the flavor profile of a dish when you substitute different salts for regular salt. My favorites are, Himalayan Pink Salt, and Flor de Sal (Guatemalan Sea Salt). Other great salts include Irish Whisky flavored salt (awesome on salmon) and cherry smoked (try seasoning a burger with this). At a minimum, every home should have regular kosher salt for cooking. It can be substituted for regular salt in most recipes, just keep in mind that it is stronger than regular salt. Butter: Sorry folks, regular American butter sucks! I didn't realize this until I dated an Austrian girl a few years ago. Traveling to Vienna and tasting the food, I was amazed by not just the bread, but the butter served with it! Traveling to London, Paris, Rome and Barcelona the same story was repeated. Spend the extra money on Irish or French butters. While not quite as good as the authentic stuff, several "Irish or French style" butters are produced in the USA. Try them, find one that you like, then invest in the real thing. Salt is salt. There is no flavor difference due to the salt. Smoked, yes. Other minerals, yes. But salt is salt. Agree fully on Kosher Salt. Agree fully on the plebian shit that is American butter. I'm not sure French grey sea salt is like any other "salt" I've ever cooked with. _ |
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Post by JStokes on May 11, 2017 22:21:30 GMT -5
This was meant to be a loving no homo thread with no accusatory aspersions towards anyone's predilections.
Let's keep it positive and not insulting towards anyone's preferences.
All opinions welcomed without fear of reprisals.
Like the Trust Tree.
Thankee.
_
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