Food Thread
- Thread starter Leroy
- Start date
- Location
- Chardon, OH
That looks great !
What was sauce on the 'shroom ?
Sorry, tomato basil with loads of fresh garlic. Basically a shroom cheese pizza
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- Location
- Chardon, OH
Homemade Butter Milk Biscuits
Small batch - of only 4
Grilled halves in butter to toast
Cheddar cheese – extra sharp
Smoked pork belly
Poached eggs
Pork belly Gravy
Small batch - of only 4
Grilled halves in butter to toast
Cheddar cheese – extra sharp
Smoked pork belly
Poached eggs
Pork belly Gravy
climbingmonkey24
Carpal tunnel level member
- Location
- United States
This is a pasta stir fry I made.
Pasta with grass fed ground beef, mushrooms and onion, pinto beans, and topped with Vermont cheddar cheese, Tabasco sauce, yellow mustard, basil, pepper, cayenne pepper, garlic powder, paprika.
Everything mixed together in a pan with olive oil.
Also, before the ground beef finished cooking I topped it with organic ketchup for some flavor.
Pasta with grass fed ground beef, mushrooms and onion, pinto beans, and topped with Vermont cheddar cheese, Tabasco sauce, yellow mustard, basil, pepper, cayenne pepper, garlic powder, paprika.
Everything mixed together in a pan with olive oil.
Also, before the ground beef finished cooking I topped it with organic ketchup for some flavor.
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Reach
Been here much more than a while
- Location
- Atglen, PA
That looks great!
Reach
Been here much more than a while
- Location
- Atglen, PA
That almost makes me want to eat Brussels and asparagus!
climbingmonkey24
Carpal tunnel level member
- Location
- United States
Cooked up some cheeseburgers today.
AdkEric
Branched out member
- Location
- Adirondacks
Pork tenderloin, air-fried potato wedges, and mesquite/brown sugar baked beans.
Reach
Been here much more than a while
- Location
- Atglen, PA
That looks great! Especially considering it’s tofu, I’ve never been a fan of tofu, only enjoyed it once but that makes me want to think about trying it again.
- Location
- Chardon, OH
That looks delicious !
- Location
- Chardon, OH
Monkfish Fillets – Sous Vide
Rev: 210228 0840
1 lb Monkfish (portioned into 4 pcs)
Seasoning experiment variations:
1. Salt, pepper, 1 T Butter
2. Salt, pepper, 1 T Olive oil
3. Salt, pepper, 1 T Butter, pinch of very finely grated Lemon zest (0.2 g)
4. Salt, pepper, 1 T Olive oil, pinch of very finely grated Lemon zest (0.2 g)
Seal individual portions in vacuum bags & marinate for 4 hours.
Sous Vide Ref:
Modified from “Modernist Cuisine”; Vol. 6; pgs 74 & 77
118°F for 30 min.
Served w/:
Homemade French fries (fried in peanut oil)
Zucchini
Homemade Hollandaise sauce (egg yolks, butter, lemon juice, black pepper, chipotle pepper)
Rev: 210228 0840
1 lb Monkfish (portioned into 4 pcs)
Seasoning experiment variations:
1. Salt, pepper, 1 T Butter
2. Salt, pepper, 1 T Olive oil
3. Salt, pepper, 1 T Butter, pinch of very finely grated Lemon zest (0.2 g)
4. Salt, pepper, 1 T Olive oil, pinch of very finely grated Lemon zest (0.2 g)
Seal individual portions in vacuum bags & marinate for 4 hours.
Sous Vide Ref:
Modified from “Modernist Cuisine”; Vol. 6; pgs 74 & 77
118°F for 30 min.
Served w/:
Homemade French fries (fried in peanut oil)
Zucchini
Homemade Hollandaise sauce (egg yolks, butter, lemon juice, black pepper, chipotle pepper)
Reach
Been here much more than a while
- Location
- Atglen, PA
Well that looks good, all except the zucchini! I’ve never tried Monkfish, what’s it like?
- Location
- Chardon, OH
They say monkfish tastes like "poor-man's" lobster. Firm / fine grain texture.
This needs to cook at a lower temp (113°F) & more lemon
Reach
Been here much more than a while
- Location
- Atglen, PA
Interesting. I might have to try it some time, that sounds good.
- Location
- Chardon, OH
@Reach What would you substitute for the Zuc ?
