Food Thread

The ham has a currant glaze on it and the cauliflower takes some getting used to but it will take on flavors if cooked long enough
Reach said:
That looks good. What kind of ham is that, and what did you put on it?

The cauliflower risotto looks good too, how does the riced cauliflower compare to real rice? I’ve seen it a lot of places recently but haven’t tried it yet.
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climbingmonkey24 said:
Actually that was dinner!

Sometimes I'll have eggs and similar food in the evening and things like pasta, steak, salad, and other "dinner" type foods in the morning. lol
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Makes a good dinner as well. We used to do that when I was growing up at home with some regularity, since I moved out years ago though I don’t think I have ever made breakfast for dinner. I do eat dinner for breakfast fairly often though.
 
climbingmonkey24 said:
Anyone have any pics of what their strip loin steak (or any kind of cut) looks like on the inside after cooked? Trying to wonder whether I’m actually overcooking at times.
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This is the inside of a roast I did a while back, the inside of a steak should be similar in my opinion. Just Google the desired doneness you prefer and you’ll see pictures.
 

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Another Pizza - Loaded:

Crust - Ultra-Thin
Mozzarella cheese
Marinara sauce - spicy
Red onion – thin sliced half-rings, separated
Mushrooms – Button, sliced 1/8” thk
Smoked Pork Belly
Cheddar cheese – shredded
Parmesan – grated

Par bake crust w/ only Mozz to melt cheese – 350°F (10 min.)
Cool on rack to keep crust crusty
Add remaining toppings
Bake 350°F for 30 min.
Rest on cooling rack for 5 min.
210207 Ultra Thin Crust Pizza - Prep - IMG_0556 (002).JPG
210207 Pizza - par Baked - IMG_0557 (002).JPG
210207 Pizza - ready to cook - IMG_0558 (002).JPG
210207 Pizza - done - IMG_0559 (002).JPG
 
GregManning said:
Another Pizza - Loaded:

Crust - Ultra-Thin
Mozzarella cheese
Marinara sauce - spicy
Red onion – thin sliced half-rings, separated
Mushrooms – Button, sliced 1/8” thk
Smoked Pork Belly
Cheddar cheese – shredded
Parmesan – grated

Par bake crust w/ only Mozz to melt cheese – 350°F (10 min.)
Cool on rack to keep crust crusty
Add remaining toppings
Bake 350°F for 30 min.
Rest on cooling rack for 5 min.
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View attachment 73317
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It’s too cold in NE Ohio to be spending hours tending a smoker, so . . . . . . .

Fresh Pork Belly – Sous Vide w/ Liquid Smoke concoction:
Rev: 210210 0900

1.2 lb Pork belly, fresh

2 T 1:1 mixture of Liquid Smoke (Wright’s) : Water
1 T Tamari sauce (or very good Soy sauce)

2 t Black pepper, coarse grind
½ t Garlic powder
½ t Rosemary
½ t Thyme
¼ t Sugar
¼ t Red pepper flakes
¼ t MSG (Accent seasoning)

Sous Vide at 140°F for 72 hours. (per Modernist Cuisine, Vol 6, p 86)
Pan Sear (after drying w/ paper towels) to dark brown crust & internal 145°F (Final rest temp = 163°F)

Gravy: - this gravy was EXCELLENT !
Sous Vide liquid
1 T Butter
1 T Wondra flour
Sriracha to taste

Served w/ homemade French fries & Zucchini, Panko crusted.
210210 Pork Belly AFTER Sous Vide w Sous Vide Liq - IMG_0564 (002).JPG
210210 Pork Belly Sous Vide w Liq Smoke - pre Sear + Fry - IMG_0565 (002).JPG
210210 Pork Belly Sous Vide w Liq Smoke - done - IMG_0566 (002).JPG
 
Poutine
Rev: 210215 1020

French fries – home made, Russet, fry in Peanut oil
Gravy – smoked pork belly fat, liquid, butter & Wondra flour
Smoked pork belly - chunks
Cheddar – white, extra sharp – cubes (Cabot brand)
Red onion – very, very thin ½ ring slices
Scallion greens – for garnish & taste
210215 Poutine - Prep - IMG_0567 (002).JPG
210215 Poutine - Done - IMG_0568 (002).JPG
 
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