What's For Dinner? | Page 543 | FerrariChat

What's For Dinner?

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

This site may earn a commission from merchant affiliate links, including eBay, Amazon, Skimlinks, and others.

Page 543 of 951
  1. TexasF355F1

    TexasF355F1 Six Time F1 World Champ
    Silver Subscribed

    Feb 2, 2004
    69,110
    Cloud-9
    Full Name:
    Jason
    #13551 TexasF355F1, May 22, 2020
    I went with just lime.
     
    tomc likes this.
  2. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,887
    DFW, Texas
    Full Name:
    Tom C
    #13552 tomc, May 22, 2020
    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

    Image Unavailable, Please Login
    Himalayan pink salt on top

    Image Unavailable, Please Login
    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.

    Image Unavailable, Please Login
    2" per side direct. With a spin half way through.
    4" indirect.

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

    T
     
    NbyNW, arizonaitalian and TexasF355F1 like this.
  3. TexasF355F1

    TexasF355F1 Six Time F1 World Champ
    Silver Subscribed

    Feb 2, 2004
    69,110
    Cloud-9
    Full Name:
    Jason
    #13553 TexasF355F1, May 22, 2020
    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.



    Image Unavailable, Please Login
     
    NbyNW, arizonaitalian, max930 and 1 other person like this.
  4. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,887
    DFW, Texas
    Full Name:
    Tom C
    #13554 tomc, May 23, 2020
    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
     
    TexasF355F1 likes this.
  5. TexasF355F1

    TexasF355F1 Six Time F1 World Champ
    Silver Subscribed

    Feb 2, 2004
    69,110
    Cloud-9
    Full Name:
    Jason
    #13555 TexasF355F1, May 23, 2020
    Well I ended up cutting the fat. Lol

    Look up salt brine steaks on YouTube.
     
  6. arizonaitalian

    arizonaitalian F1 World Champ
    Owner Silver Subscribed

    Oct 29, 2010
    19,949
    Wyoming
    #13556 arizonaitalian, May 23, 2020
    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)

    Image Unavailable, Please Login
     
    NbyNW likes this.
  7. arizonaitalian

    arizonaitalian F1 World Champ
    Owner Silver Subscribed

    Oct 29, 2010
    19,949
    Wyoming
    #13557 arizonaitalian, May 23, 2020
    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.

    Image Unavailable, Please Login
     
    NbyNW likes this.
  8. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,887
    DFW, Texas
    Full Name:
    Tom C
    #13558 tomc, May 23, 2020
    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
     
    arizonaitalian likes this.
  9. TexasF355F1

    TexasF355F1 Six Time F1 World Champ
    Silver Subscribed

    Feb 2, 2004
    69,110
    Cloud-9
    Full Name:
    Jason
    #13559 TexasF355F1, May 23, 2020
    Island Time and tomc like this.
  10. arizonaitalian

    arizonaitalian F1 World Champ
    Owner Silver Subscribed

    Oct 29, 2010
    19,949
    Wyoming
    #13560 arizonaitalian, May 23, 2020
    NbyNW likes this.
  11. intrepidcva11

    intrepidcva11 F1 Rookie
    Rossa Subscribed

    Jan 12, 2009
    3,215
    Saratoga Springs NY
    Full Name:
    Seth
    #13561 intrepidcva11, May 23, 2020
    this evening, according to my Czech chick:

    saumon poche froid a la mayonnaise
     
  12. TexasF355F1

    TexasF355F1 Six Time F1 World Champ
    Silver Subscribed

    Feb 2, 2004
    69,110
    Cloud-9
    Full Name:
    Jason
    #13562 TexasF355F1, May 23, 2020
    arizonaitalian and NbyNW like this.
  13. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,887
    DFW, Texas
    Full Name:
    Tom C
    #13563 tomc, May 23, 2020
  14. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,887
    DFW, Texas
    Full Name:
    Tom C
    #13564 tomc, May 23, 2020
    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
     
  15. TexasF355F1

    TexasF355F1 Six Time F1 World Champ
    Silver Subscribed

    Feb 2, 2004
    69,110
    Cloud-9
    Full Name:
    Jason
    #13565 TexasF355F1, May 23, 2020
    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.

    Image Unavailable, Please Login
     
    arizonaitalian and tomc like this.
  16. max930

    max930 Two Time F1 World Champ
    Silver Subscribed

    Apr 16, 2017
    20,363
    vancouver
    #13566 max930, May 23, 2020
    I'm either going to cook the second steak or get a beef taco pizza.
     
  17. Frank_C

    Frank_C F1 Rookie
    Owner Rossa Subscribed

    May 29, 2004
    2,624
    Whistling through the wheat field in Texas
    Full Name:
    Frank Cavallo
    #13567 Frank_C, May 23, 2020
    arizonaitalian and NbyNW like this.
  18. intrepidcva11

    intrepidcva11 F1 Rookie
    Rossa Subscribed

    Jan 12, 2009
    3,215
    Saratoga Springs NY
    Full Name:
    Seth
    #13568 intrepidcva11, May 23, 2020
    Tom, I haven't figured out how to make my computer put an accent aigu on my poche :(
     
  19. max930

    max930 Two Time F1 World Champ
    Silver Subscribed

    Apr 16, 2017
    20,363
    vancouver
    #13569 max930, May 23, 2020
    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...…………………..
     
    arizonaitalian and Frank_C like this.
  20. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,887
    DFW, Texas
    Full Name:
    Tom C
    #13570 tomc, May 23, 2020
    arizonaitalian likes this.
  21. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,887
    DFW, Texas
    Full Name:
    Tom C
    #13571 tomc, May 23, 2020
  22. rob lay

    rob lay Administrator
    Staff Member Admin Miami 2018 Owner

    Dec 1, 2000
    59,591
    Southlake, TX
    Full Name:
    Rob Lay
    #13572 rob lay, May 23, 2020
    arizonaitalian likes this.
  23. Jedi

    Jedi Moderator
    Moderator Lifetime Rossa Owner

    Mar 18, 2008
    31,555
    Seattle Area
    Full Name:
    Dave
    #13573 Jedi, May 23, 2020
  24. max930

    max930 Two Time F1 World Champ
    Silver Subscribed

    Apr 16, 2017
    20,363
    vancouver
    #13574 max930, May 23, 2020
  25. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,887
    DFW, Texas
    Full Name:
    Tom C
    #13575 tomc, May 24, 2020
Page 543 of 951

Share This Page