Reach
Been here much more than a while
- Location
- Atglen, PA
Food Thread
- Thread starter Leroy
- Start date
- Location
- Chardon, OH
I love waffles ! w/ butter & real maple syrup.
So sausage, & but what is on the right ?
I have never really understood the "chix & waffle" combo craz.
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VenasNursery
Been here much more than a while
- Location
- Michigan
Reach
Been here much more than a while
- Location
- Atglen, PA
I grew up on that, and on their blueberry syrup as well. I like them, but I prefer the maple variety, fresh from the tree.
Reach
Been here much more than a while
- Location
- Atglen, PA
I love a good waffle too! Unfortunately these are Walmart special freezer waffles... There’s also a Kunzler sausage patty, and two fried eggs. On the waffles is dairy free “butter” and Amber maple syrup. I like the lighter syrups when I can find them, but unfortunately none were available this last time.
I live in the center of “Chicken and Waffles Land”, but I can’t get into that combination either.
- Location
- Chardon, OH
My mother was born in 1923 in the NH mountains.
They had ~500 acres of forest, w/ 2 maple syrup houses; horse drawn sleds, wood fired, single boil pots to make syrup.
However, when I was a kid, we frequently had Karo corn syrup with waffles & pancakes, to save $$.
It wasn't maple, but I didn't really mind. Waffles for breakfast ! ! ! YES.
I make blueberry and strawberry syrup/topping for the boys regularly
Simple syrup and fruit in a pan,.easy peezy
VenasNursery
Been here much more than a while
- Location
- Michigan
Looks sooooo good!
AdkEric
Branched out member
- Location
- Adirondacks
Looks good! And to answer the question, rare for me.
AdkEric
Branched out member
- Location
- Adirondacks
I think it's good, it's generally how I order at a restaurant and how I cook steaks or burgers for myself. My girlfriend prefers them a little more done so I've been doing medium rare more often as of late.
AdkEric
Branched out member
- Location
- Adirondacks
No doubt, best to err on the side of caution. I haven't had any ill effects in all my years of eating/cooking rare ground beef, but certainly could be a possibility.
Depends on the cut. If fattier, like a ribeye, a medium rare will help the marbling add more flavor. I like rare on leaner steaks such as NY sfrip
Reach
Been here much more than a while
- Location
- Atglen, PA
Looks good! I usually go for a medium to a medium rare, but I have no problem with a rare steak.
If you haven’t tried this cooking method yet, do it: Sear until brown both sides of the steak on a VERY hot skillet, in about 1/8-1/4” of oil. Take the steak off the skillet, put it on a wire rack in the oven at about 250-300 and cook it to your desired temperature. I usually go for about 135. This will give you a steak with a nice thin browned crust, and cooked evenly all the way through - this is how most steakhouses do their steaks, although many of them use a 500 degree convection oven instead of the lower temperature oven I prefer.
- Location
- Chardon, OH
I recently found a good source of uncooked, smoked, pork belly.
I use this high heat "hard sear / dark brown" using a skillet & only the pork belly fat.
Then into 350°F oven; cook to 145°F internal.
Then internal temp increases to a final 160°F.
Delicious ! ! !
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- Location
- Chardon, OH
Pork Jerky – Big Batch
Rev: 210201 1110
I posted a little about this previously when I made “test batches” of various beef & pork cuts.
Pork tenderloin is now my choice since it is very lean, tender & relatively cheap ($3.88/lb), compared to most beef (e.g. eye-of-round $6.74/lb).
Big Batch:
4 Pork tenderloins – 4.6 lb (cut into ¼” thick medallions) – trimmed by removing fat & silver-skin
(Cutting medallions is easier after freezing tenderloins for 1 hour.)
Marinade:
15 T Tamari (or good quality soy sauce)
5 T Balsamic vinegar (good quality; or good red wine vinegar)
10 t sugar
5 t Garlic powder / granulated
5 t Black pepper
5 t Smoked paprika
1 T Red pepper flakes
1 T Chipotle chile, ground
5 t Fennel seeds, spice grinder or crushed
5 t Anise seeds, spice grinder or crushed
5 t Accent seasoning (MSG)
Mix pork & marinade in large bowl.
Vacuum seal in plastic bag to increase marination. Refrigerate for 24 hours.
Dehydration:
Convection oven at 130°F for 5-6 hours.
Rev: 210201 1110
I posted a little about this previously when I made “test batches” of various beef & pork cuts.
Pork tenderloin is now my choice since it is very lean, tender & relatively cheap ($3.88/lb), compared to most beef (e.g. eye-of-round $6.74/lb).
Big Batch:
4 Pork tenderloins – 4.6 lb (cut into ¼” thick medallions) – trimmed by removing fat & silver-skin
(Cutting medallions is easier after freezing tenderloins for 1 hour.)
Marinade:
15 T Tamari (or good quality soy sauce)
5 T Balsamic vinegar (good quality; or good red wine vinegar)
10 t sugar
5 t Garlic powder / granulated
5 t Black pepper
5 t Smoked paprika
1 T Red pepper flakes
1 T Chipotle chile, ground
5 t Fennel seeds, spice grinder or crushed
5 t Anise seeds, spice grinder or crushed
5 t Accent seasoning (MSG)
Mix pork & marinade in large bowl.
Vacuum seal in plastic bag to increase marination. Refrigerate for 24 hours.
Dehydration:
Convection oven at 130°F for 5-6 hours.
VenasNursery
Been here much more than a while
- Location
- Michigan
Never had pork jerky before
Interesting
- Location
- Chardon, OH
Home made pasta !
You have a machine to extrude tubes ?
- Location
- Chardon, OH
Yes.
See Post #966, etc
P.S. I love potatoes. I never met a spud I didn't like !
fried, mashed, baked, boiled, stuffed, ............
I have even used very thin slices to make a "ravioli". (egg wash around edges to seal the pocket)
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Kinda pasta, made this a few days ago and it was gooood. Highly recommend, very easy and not much active prep time.
I went light on the parm and butter, had with boneless beef short rib ragu.
www.theguardian.com
I went light on the parm and butter, had with boneless beef short rib ragu.
Rachel Roddy's recipe for semolina gnocchi with butter, parmesan and sage | A kitchen in Rome
In Rome, before potatoes (as late as the 1850s), gnocchi were made with semolina flour, mixed with cheese and egg, and baked in butter. Sounds stodgy? You’ll be surprised.
www.theguardian.com
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