Food Thread

[GregManning]

Baked bread result.
(beer can for size reference only)

 

[GregManning]

Some really good beef - on SALE + Free Shipping ! ! !

https://www.dartagnan.com/japanese-...m_content=20181204-1-Luxury-Corporate&start=1

 

[JD3000]

Cubano!

 

[GregManning]

You eat well my friend .....................

My lunch in progress ...............

Left-over "Tri-Tip" beef roast (Sous Vide w/ spices & olive oil at 130°F for 24 hr)
Gravy from juices.
Steaming vegs: dice potato, carrot, celery, nappa cabbage, thick cut mushrooms, .............

Faux beef stew .......

Ciao (Chow) for Now !

 

[JD3000]

130 for 24.....
Love it

 

[JeffGu]

I've run a fever higher than that...

 

[GregManning]

130 for 24.....
Love it

Spices were simple salt, black pepper & garlic powder.
Plus Chipotle pepper & smoked paprika, which added a mild "smoked" flavor.
(You could add a little liquid smoke if you wanted more of that. Liquid smoke is typically real smoke collected in water.)

Tri-Tip roast is very lean so the olive oil is good for flavor & mouth texture, and adds to the gravy.
The method retains all the moisture, so the meat is very moist; with lots of Au Jus juices for gravy.

This made a very nice uniformly pink, tender roast.

 

[JeffGu]

3:00 AM snack...



Made a couple of grilled pastrami, roast beef, bacon and pepper cheese sandwiches... grilled.... on Jewish Rye bread.

I can feel my arteries hardening.

 

[GregManning]

Lunch prep:
Fried cubed russet potatoes w/ red onion and Ribeye steak (10 oz).
Both fried in cast iron wok w/ clarified butter (Ghee).
Hollandaise sauce (egg yolks, butter, lemon juice).

 

[GregManning]

Dinner for tomorrow . . . . . . .

Coulotte Beef Roast - 1-1/2 lb

(One of the more tender cuts from the sirloin, the Coulotte Roast is a triangular shaped, boneless cut from the top of the sirloin cap.)

Spice Rub:
2 t Salt
1 T Black pepper, coarse grind
1 T Garlic powder
1 T Smoked paprika
1/2 t Chipotle powder (this is hot !)

1-1/2 oz Olive oil

Seal everything in plastic vacuum bag using a food vacuum machine.
(This accelerates "marination"; & retains all the meat juices.)

Cook via Sous Vide at 126°F for 24 hrs. (temperature controlled water bath; +/- 1°F)

 

[Jonny]

126° for 24 hours would probably make the cheapest piece of chuck roast cuttable with a spoon.
That's gonna be killer!

 

[GregManning]

Yup ! That's the concept !
Moist, tender, flavor, Med-rare, Au jus / gravy !

 

[GregManning]

Yup ! That's the concept !
Moist, tender, flavor, Med-rare, Au jus / gravy !

Coulotte roast result - water bath actually averaged 125°F for 24 hrs. (instead of 126°)
(Next time may use set-point of 127-128°F)
Cut into steak size servings.
Meat is extremely tender, very moist, red but not at all bloody.
Lots of Au Jus to use "as is"; or make into gravy (recommend Wondra Flour)
Will eat with some egg noddles.

Seems like I have been "hogging" this thread, so I will bow-out for a while.

Let see some other cook's suggestions, or eaters meals; or favorite / unique ingredients.

 

[JD3000]

Mex shredded beef

Sear beef in pot, place in crock pot with a bunch of cilantro.
Saute chilies, onions, bells, and tomatoes in same pot. Add garlic, a bunch of cumin, salt and pepper, Mex oregano. Deglaze with a good beer and pour the mess over the beef. 8 hours on low.
I like it with a cilantro lime rice and some queso.

 

[GregManning]

Coulotte roast result - water bath actually averaged 125°F for 24 hrs. (instead of 126°)
(Next time may use set-point of 127-128°F)
Cut into steak size servings.
Meat is extremely tender, very moist, red but not at all bloody.
Lots of Au Jus to use "as is"; or make into gravy (recommend Wondra Flour)
Will eat with some egg noddles.

Seems like I have been "hogging" this thread, so I will bow-out for a while.

Let see some other cook's suggestions, or eaters meals; or favorite / unique ingredients.View attachment 55945

OK, so I lied about more posts .................


Attached is a pic of leftover cold Coulotte roast to show the meat marbling ...............

This is very nice "steak like" meat.
If I wanted a "beef roast" I'd use a Tri-Tip ....................

Chow for Now

 

[JD3000]

Abandon all sorrow ye who enter here...
Garden Burger. 3/4 lb. burger with grilled onions, peppers, and mushrooms. Mozzarella with LTOP and some bacon.

 

[Jem4417]

 

[Jem4417]

 

[JD3000]

Fancy pants.

 

[Jem4417]

Sushi’s the best