What did everyone cook today?
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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?
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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?
Dr_Pain boring, just boring.
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cdavis said in What did everyone cook today?:
Dr_Pain I would like to see your recipe
. I haven’t had bread pudding since my mom passed.Oh bro…… I will tag you as soon as I post it!!
Dr_Pain I’m glad you mentioned the cheese. Cooking cheese to bring the temperature up so slowly has always been my biggest challenge. The sous vide is probably the best solution.
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Dr_Pain boring, just boring.
HerbcoFood said in What did everyone cook today?:
Dr_Pain boring, just boring.
Ever made Chicken Confit?? I know it is breast but man that is some dynamite chicken. I’ll agree that chicken breast by themselves are meh! but best chicken breast to make chicken salad. I love the texture
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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.
Tex_77 Hail YES. Purchasing the Butter garlic and Pa’s today along with a number of other items. Darn you guys.
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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
Dr_Pain I make many veggies via sous vide. But, my fav is asparagus. It’s perfect every time. Cook time at 180 is either 8 for small, 10 for medium and 12 for large. All you have to do is add the seasonings you like, vacuum it and voila.
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