News

What's For Dinner?

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

  1. Jdubbya

    Jdubbya Two Time F1 World Champ
    Silver Subscribed

    Dec 28, 2003
    25,110
    PNW
    Full Name:
    John
    Had family Easter dinner today. Sister dried the ham...uh I mean baked the ham ;) I bought a small leg 'o lamb roast and sous vide'ed it overnight. Had to sear it in a frying pan so didn't get very good browning but it was nice and medium rare. They had some kinda potato thing my nephew in law did in a pan that continually overflowed smoking out the oven and the entire rest of the house. I had salad and meat. Was still tasty and nobody walked away hungry. It was a ZOO with all the young kids running in circles all day after being hyped up on Easter candy!!
     
  2. To remove this ad click here.

  3. max930

    max930 F1 Veteran
    Rossa Subscribed Silver Subscribed

    Apr 16, 2017
    8,947
    vancouver
    Five Guys was too busy. Line out the door. Ended up doing a pizza at Pizza Pizza. A meat lovers. Tonight is Costco chicken pot pie.
     
    ronfrohock and Streetsurfer like this.
  4. arizonaitalian

    arizonaitalian F1 World Champ
    Silver Subscribed Owner

    Oct 29, 2010
    14,183
    Wyoming
    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!

    Image Unavailable, Please Login Image Unavailable, Please Login
     
    tomc, ronfrohock, SCFerrari and 6 others like this.
  5. arizonaitalian

    arizonaitalian F1 World Champ
    Silver Subscribed Owner

    Oct 29, 2010
    14,183
    Wyoming
    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)

    Image Unavailable, Please Login

    Image Unavailable, Please Login

    Image Unavailable, Please Login
     
    tomc, Camp Freddie, wax and 4 others like this.
  6. To remove this ad click here.

  7. arizonaitalian

    arizonaitalian F1 World Champ
    Silver Subscribed Owner

    Oct 29, 2010
    14,183
    Wyoming
    LOL, we have all been there, done that.
     
    BrettC likes this.
  8. BrettC

    BrettC Formula 3

    Aug 13, 2012
    1,325
    Calif
    Full Name:
    Brett
    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!
     
  9. arizonaitalian

    arizonaitalian F1 World Champ
    Silver Subscribed Owner

    Oct 29, 2010
    14,183
    Wyoming
    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)
     
  10. max930

    max930 F1 Veteran
    Rossa Subscribed Silver Subscribed

    Apr 16, 2017
    8,947
    vancouver
    I'm going to have to try lamb from Costco............ Changed dinner plans. Have a turkey in the oven.
     
    arizonaitalian likes this.
  11. To remove this ad click here.

  12. BrettC

    BrettC Formula 3

    Aug 13, 2012
    1,325
    Calif
    Full Name:
    Brett
    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
     
  13. BrettC

    BrettC Formula 3

    Aug 13, 2012
    1,325
    Calif
    Full Name:
    Brett
    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
     
  14. Frank_C

    Frank_C Formula 3
    Rossa Subscribed Owner

    May 29, 2004
    1,303
    El Campo, Texas
    Full Name:
    Frank Cavallo
    I.T. Guy, NbyNW, koisokok and 3 others like this.
  15. Frank_C

    Frank_C Formula 3
    Rossa Subscribed Owner

    May 29, 2004
    1,303
    El Campo, Texas
    Full Name:
    Frank Cavallo

    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.
     
  16. arizonaitalian

    arizonaitalian F1 World Champ
    Silver Subscribed Owner

    Oct 29, 2010
    14,183
    Wyoming
  17. max930

    max930 F1 Veteran
    Rossa Subscribed Silver Subscribed

    Apr 16, 2017
    8,947
    vancouver
    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.
     
  18. koisokok

    koisokok F1 Veteran
    Rossa Subscribed

    Dec 8, 2006
    7,661
    San Marino , CA
    Full Name:
    kerim
    tomc, TexasF355F1 and NbyNW like this.
  19. Frank_C

    Frank_C Formula 3
    Rossa Subscribed Owner

    May 29, 2004
    1,303
    El Campo, Texas
    Full Name:
    Frank Cavallo
    I.T. Guy and NbyNW like this.
  20. NYFAIM

    NYFAIM Formula Junior
    Silver Subscribed

    Feb 22, 2015
    620
    Las Vegas
    Full Name:
    Howard R.
    I.T. Guy, NbyNW and SCFerrari like this.
  21. SCFerrari

    SCFerrari F1 Rookie
    Rossa Subscribed

    Jun 30, 2013
    2,851
    South Carolina
    Full Name:
    Rob
  22. ronfrohock

    ronfrohock F1 Rookie
    Rossa Subscribed Owner

    Aug 16, 2004
    3,230
    MA
    Full Name:
    Ron Frohock
    Yum!


    Sent from my iPad using FerrariChat.com mobile app
     
  23. TexasF355F1

    TexasF355F1 Four Time F1 World Champ
    Silver Subscribed

    Feb 2, 2004
    49,145
    Houston
    Full Name:
    Jason
  24. SCFerrari

    SCFerrari F1 Rookie
    Rossa Subscribed

    Jun 30, 2013
    2,851
    South Carolina
    Full Name:
    Rob
    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 ..
     
    TexasF355F1 likes this.
  25. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    22,679
    DFW, Texas
    Full Name:
    Tom C
    I didn't think it was possible to dry out a ham!
    Kudos to your sister @Jdubbya
    T
     
  26. Jdubbya

    Jdubbya Two Time F1 World Champ
    Silver Subscribed

    Dec 28, 2003
    25,110
    PNW
    Full Name:
    John
    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!
     
    tomc likes this.
  27. Continental AutoSports

    Sponsor

    Aug 22, 2006
    3,729
    Hinsdale, IL
    Full Name:
    Jeremy Sus / Parts Department
    BIG shout-out to @NbyNW for the 'capers on deviled eggs idea', never going back.
     
    tomc and NbyNW like this.

Share This Page