What did everyone cook today?
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HerbcoFood Tex_77
We haven’t shipped exclusively UPS for a while. Been doing USPS for certain things because they are drastically cheaper than anyone else in certain scenarios.Austin They might be cheaper but I think there service has gone down hill, still trying to find a package they said they delivered Monday. Took it to the wrong address and no one has turned it in or brought it over.
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bocephus Their service definitely has hiccups, but we can send some things as cheap as just a couple of dollars. On average they are $8-$10+ cheaper than UPS when we use them. We will still use UPS if they are only a couple of dollars higher. Hard to not use USPS in certain scenarios. If people have a damaged or missing package, it is cheaper for us to just ship out another one when that happens than always pay the higher rate. We actually have more damage and issues with UPS there than USPS. Probably at least partially because package weights are much higher on average with UPS though.
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Project for today to go with dinner German dark rye bread. Got a eye of the round injected with Pa’s Black Bull and Imitation bacon and vacuum sealed in the fridge for a couple of hours, going to sous vide it then sear it on the CharBroil grill.
johnsbrewhouse Do you add beer to your bread recipe?
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Prehistoric 2” T-Bone with potato and carrot whipped mashed potato and spinach Madeline
Good ol’ bread pudding with bourbon sauce
Dr_Pain somewhere there is a recipe for chocolate bread pudding that was so stinking good. Need to try to find that
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All I had time to do today was rake leaves and now I’m sitting with a very good Porter and a very good cigar. My kind of smoking
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Another Paella:
And a New Orleans Italian food, the stuffed artichoke:
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Chef Man oh man, that looks good. Can almost smell it. Enjoy!
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bocephus Their service definitely has hiccups, but we can send some things as cheap as just a couple of dollars. On average they are $8-$10+ cheaper than UPS when we use them. We will still use UPS if they are only a couple of dollars higher. Hard to not use USPS in certain scenarios. If people have a damaged or missing package, it is cheaper for us to just ship out another one when that happens than always pay the higher rate. We actually have more damage and issues with UPS there than USPS. Probably at least partially because package weights are much higher on average with UPS though.
Austin Things usually are not damaged, just delivered to the wrong address.
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johnsbrewhouse Do you add beer to your bread recipe?
Chef I haven’t to the Rye, but I have done it with a spent grain recipe that I did once. With the Rye I could add a good Porter without affecting the flavor to much since the malt profile would probably enhance the flavor. An Octoberfest might be interesting as well.
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Chef that looks amazing!
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Chef That is amazing! Andrew & I were in New Orleans this week observing the French Quarter Renaissance & the Beaux Arts Renaissance. We would have rather observed & tested what you have here though! That looks wonderful & I can only imagine how it tastes.
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Sirloin tip roast inject with |Butter-Garlic-Marinade and seasoned with |Butter-garlic-rub then sous vided at 135 for nearly 24 hours and then seared in cast iron. The roast was fork tender and delicious. Also made some homemade mac and cheese to go with it.
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Dr_Pain Absolutely, I think everyone likes to look at new recipes, even if they already have one. I like to compare to see the different ingredients and maybe change mine to improve or just try a new one.
bocephus said in What did everyone cook today?:
Dr_Pain Absolutely, I think everyone likes to look at new recipes, even if they already have one. I like to compare to see the different ingredients and maybe change mine to improve or just try a new one.
I just messaged Chef that I will post a little later today or tomorrow.
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wdaly said in What did everyone cook today?:
Tex_77 Dr_Pain You guys make some fantastic meals. I’m jealous. Gonna have to start using my sous vide a lot more. Good job.
I love the set it and forget it and pull it out of the water when you think the tenderness is to your liking. I use my sousvide for a BUNCH of stuff. I still have not ventured deep in with the veggies but that will be next. I absolutely love to make cheese with it. You know for a fact that the temp is spot on and will be maintained through the cook
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wdaly Having perfectly cooked meat every time is underrated.
HerbcoFood said in What did everyone cook today?:
wdaly Having perfectly cooked meat every time is underrated.
You are not lying there. LOVE the sousvide. It was a game changer for my cheese making and especially for finishing snack sticks and cooking pepperoni
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Dr_Pain somewhere there is a recipe for chocolate bread pudding that was so stinking good. Need to try to find that
Departing Contestant said in What did everyone cook today?:
Dr_Pain somewhere there is a recipe for chocolate bread pudding that was so stinking good. Need to try to find that
I have a white chocolate variance of my recipe. I still prefer the original though
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Chef I haven’t not had stuffed artichoke since I lived in NOLA. Now to decide…… go to NOLA to get some or make a trip West to come see you…. Or as they say down here “ come pass a visit, and I promise to get down”
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HerbcoFood said in What did everyone cook today?:
wdaly Having perfectly cooked meat every time is underrated.
You are not lying there. LOVE the sousvide. It was a game changer for my cheese making and especially for finishing snack sticks and cooking pepperoni
Dr_Pain The only thing I still think it can’t help…chicken breast!!! HA
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Dr_Pain The only thing I still think it can’t help…chicken breast!!! HA
HerbcoFood said in What did everyone cook today?:
Dr_Pain The only thing I still think it can’t help…chicken breast!!! HA
What don’t you like about the chicken breast?? Texture?
. I haven’t had bread pudding since my mom passed.Hello! It looks like you're interested in this conversation, but you don't have an account yet.
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