What's For Dinner? | Page 672 | FerrariChat

What's For Dinner?

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

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  1. arizonaitalian

    arizonaitalian F1 World Champ
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    We did Easter dinner twice; once in my family tradition of lamb, and then in her Polish tradition (next post).

    Lamb night was an Aussie rack of lamb from costco, marinated in garlic, evoo, s&p, rosemary and thyme. This was surprisingly tender, melt-in-your-mouth lamb, another good quality product from costco butcher department. Trimmed and cooked in the oven at 450F for 10 minutes, then 300F until pulled at 125F. Rested a bit and yummy!

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  2. arizonaitalian

    arizonaitalian F1 World Champ
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    Ania's turn was on Sunday, and she made traditional Polish Easter foods (all served on Polish pottery that we bought back with us to make her feel at home in the USA);

    - Zurek (sour rye) soup with boiled egg and sausage
    - Boiled eggs (colored naturally with beets, turmeric, cabbage, or onion peels for the various colors),
    - Cured meats (turkey in our case, but more typically would be smoked sausages in Poland)
    - A Terrine (her father would typically make a meat terrine, but Ania made a veggie version with curry and peanut butter blended into sweet potatoes, onions, and yellow split peas)
    - Horseradish sauce blended with sour cream (she says this is the traditional taste of Easter)

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  3. arizonaitalian

    arizonaitalian F1 World Champ
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    LOL, we have all been there, done that.
     
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  4. BrettC

    BrettC Formula 3

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    Interesting, I also did a Costco rack of lamb, pulled at 131, rested and still was rarer than yours...wifey had to have it back under the broiler a minute. Maybe I had the probe closer to the edge than the center? had that plus beet/goat cheese micro greens salad plus monkfish with a butter dip like lobster. Happy Easter everyone!
     
  5. arizonaitalian

    arizonaitalian F1 World Champ
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    Sounds yummy!

    I used a thermopen and put it against the bone when measuring. And then wrapped foil (fairly tightly, but not "sealed") for 10 minutes rest. So i presume mine ended up closer to 135F (which I think it looks like). I have to say I liked it at that medium rare vs the few bits in one rib that were near the bone and thus still a bit of that "rubbery/not textured" look of rare. Was yours super tender and melt-in-your-mouth? (I was really surprised at how good this was in that regard)
     
  6. max930

    max930 Two Time F1 World Champ
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    I'm going to have to try lamb from Costco............ Changed dinner plans. Have a turkey in the oven.
     
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  7. BrettC

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    Always have a great ender experience with the racks from Costco. At $9.99 a pound it's hard to beat. I have a leave in probe and I think next I'll go to 133 and see how it does. Thanks
     
  8. BrettC

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    Hey Frank! I also have "girls" 9 right now and it is kinda nice cooking a warm egg straight from the chicks bum! On the Guanciale? Dolce or hot? I love spicy but traditional is dolce yes? Going to order some and looking for a supplier...any suggestions? Thank you! Brett
     
  9. Frank_C

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  10. Frank_C

    Frank_C F1 Rookie
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    There are a couple-three I've used online. Salumeria Italiana, igourmet, DiBruno, Frank and Sal and even Amazon.

    Just the regular. I use pancetta more often than not since it is always on hand. Pancetta is a staple (carbonara, amatriciana, bolognese, red clam, pasta e ***ioli, etc), so I go to Central Market and have them slice up 2# at a time on their biggest setting and then vacuum pack & freeze 4 oz portions. I go to town weekly/biweekly to get belgian endive, parmigiano, pecorino, arugula and radicchio and the pancetta, mortadella and Leberkäse.
     
  11. arizonaitalian

    arizonaitalian F1 World Champ
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  12. max930

    max930 Two Time F1 World Champ
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    I'm going to be lazy tonight. Either get rolls and sashimi or if the Japanese restaurant is busy. I'll go up the street and get a calzone.

    Finally un-boxed my bread maker. Making plain white bread to start. I'll use the bread for hot turkey sandwiches tomorrow. Don't feel like turkey again tonight.
     
  13. koisokok

    koisokok F1 World Champ
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  14. Frank_C

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  15. NYFAIM

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  16. SCFerrari

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  17. ronfrohock

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    Yum!


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  18. TexasF355F1

    TexasF355F1 Six Time F1 World Champ
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  19. SCFerrari

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    I don’t measure it .. perfect to us , medium rare on filet is our version of perfect - maybe slightly more with prime rib or something with marbling ..
     
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  20. tomc

    tomc Two Time F1 World Champ

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    I didn't think it was possible to dry out a ham!
    Kudos to your sister @Jdubbya
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  21. Jdubbya

    Jdubbya The $10 Trillion Man
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    Oh, you've never had my sisters cooking. She is the oldest and somehow didn't seem to pick up well on cooking. The other 3 of us all do pretty well but I say my other sister and I are the best of the 4. :) Even if I do say so myself!
     
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  22. Continental AutoSports

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    BIG shout-out to @NbyNW for the 'capers on deviled eggs idea', never going back.
     
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  23. tomc

    tomc Two Time F1 World Champ

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    Let F-chat be your culinary guide. Can't go wrong.
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  24. tomc

    tomc Two Time F1 World Champ

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    I think I once again convinced myself that it's better to have a better cut of cheap beef than a lesser cut from a better cow.

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    Wagyu chuck flap. Well marbled. Oak smoked. Cooked it like a tri tip. Was still more chewy than I'd expect for wagyu. If I do this again, I think I'll cook it like brisket...T
     

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