Food Thread

[jamo]

37 minutes ago, billchao said:

I learned the chimney approach from Good Eats many years ago. It's the closest you're going to get to replicating a commercial salamander at home. The high heat is important because you want to get the Maillard reaction going on as much of the surface as quickly as possible or the heat will transfer into the interior and overcook the meat.

I don't have a charcoal grill so I've never tried it, but I remember seeing that on Good Eats too now that you mention it.

That video also really sold me on sous vide (not that I was against it before). Although, I tend to prefer my steaks closer to medium, so getting a good crust on it isn't quite as tough as if I liked rare or medium-rare.

[billchao]

24 minutes ago, jamo said:

I don't have a charcoal grill so I've never tried it, but I remember seeing that on Good Eats too now that you mention it.

I don't know what your living situation is like, but you can get a small grill and still do a lot with it. I've been cooking with charcoal for years and I'll never go back to propane. I'd rather have the added flavor than the convenience, and managing a charcoal fire isn't hard once you get used to it.

29 minutes ago, jamo said:

That video also really sold me on sous vide (not that I was against it before). Although, I tend to prefer my steaks closer to medium, so getting a good crust on it isn't quite as tough as if I liked rare or medium-rare.

I really wanted to get that immersion circulator @saevel25 shared earlier but it didn't fit my budget this year since I already had the grill purchase planned. Being able to sous vide is going to open up a whole new culinary world.

It actually gets harder to maintain the correct done-ness without different rings of done-ness the higher the temp you like your steak. So for a medium, you'll end up with a good crust, then a layer of well-done, then medium well, etc. I like my steaks rare so I literally slap it on the grill, sear both sides, and pull it off.

You can check this article out for a quick read: http://jesspryles.com/how-to-cook-a-steak-with-reverse-sear-method/

Does it matter if you have different bands of done-ness in your steak? Probably not, but it is the difference between a high-end steakhouse and your local chain joint. I like trying to make really high quality food at home so those are the kind of techniques I really dig.

[jamo]

25 minutes ago, billchao said:

I don't know what your living situation is like, but you can get a small grill and still do a lot with it. I've been cooking with charcoal for years and I'll never go back to propane. I'd rather have the added flavor than the convenience, and managing a charcoal fire isn't hard once you get used to it.

My apartment has a deck, but they don't allow grills (anymore). 

[iacas]

33 minutes ago, jamo said:

My apartment has a deck, but they don't allow grills (anymore). 

Not since that fateful August day…

I keep wanting to cook. Then not finding the time to do it. I've had a Cajun scallops recipe in my Safari menu bar for a year or two now.

[billchao]

53 minutes ago, jamo said:

My apartment has a deck, but they don't allow grills (anymore). 

Damn fascists.

[nevets88]

Turnip cake all dressed up, from a restaurant that takes classic Taiwanese dishes and puts a modern twist.

[billchao]

7 hours ago, nevets88 said:

Turnip cake all dressed up, from a restaurant that takes classic Taiwanese dishes and puts a modern twist.

Why did they ruin that perfectly good turnip cake?

[nevets88]

4 minutes ago, billchao said:

Why did they ruin that perfectly good turnip cake?

LOL. It's been cosmopolitanized! 

[nevets88]

Early summer means seafood shack food time. 

[billchao]

I promised pics of my smoking setup and finally remembered to take some.

Weber Premium 26" with an aftermarket product called the Slow 'N Sear, which is what contains the coals and has a built-in water pan for instant 2-zone cooking setup.

The ribs have been going for 2 hours and have a way to go before lunch. There are also beans under the grate on the far side, covered in foil.

It's probably hard to see in the first picture but I rigged a paper clip and a small binder clip together to hold my theromometer probe on the grate. Never go by the lid thermometer 

[jamo]

50 minutes ago, billchao said:

I promised pics of my smoking setup and finally remembered to take some.

Weber Premium 26" with an aftermarket product called the Slow 'N Sear, which is what contains the coals and has a built-in water pan for instant 2-zone cooking setup.

The ribs have been going for 2 hours and have a way to go before lunch. There are also beans under the grate on the far side, covered in foil.

It's probably hard to see in the first picture but I rigged a paper clip and a small binder clip together to hold my theromometer probe on the grate. Never go by the lid thermometer 

My mouth is watering uncontrollably!

[billchao]

1 minute ago, jamo said:

My mouth is watering uncontrollably!

You're less than 3 hours away. By the time you get here, they will be ready!

[jamo]

29 minutes ago, billchao said:

You're less than 3 hours away. By the time you get here, they will be ready!

I picked the wrong weekend to visit my parents in Massachusetts!

[billchao]

39 minutes ago, jamo said:

I picked the wrong weekend to visit my parents in Massachusetts!

Another time then. We can play a round of golf and I'll have the wife make the ribs. I'll probably have to sleep on the couch afterwards, but it will be worth it! 

[saevel25]

Chocolate Swirl Fudge
 

 

[dennyjones]

That either looks like Frankenmuth, MI or Mackinaw Island.    They excel at making fudge.

[nevets88]

 

 

[nevets88]

Sandwich menu