Food Thread

In the foregoing free association test, the subject is shown a photograph of sushi, and responds with a phrase containing the words "fancy" and "pants"... a clear indication of an unhealthy preoccupation with fine dining and trouser trouts. This is indicative of either a childhood trauma, or perhaps the subject is just a loon who spends too much time drinking beer along the banks of the Ohio River.

Your test results came back, Jason. Nothing to worry about. Carry on.
 
Back again .................
This is actually among the best beef I have ever tasted ............

Tri-Tip Beef Roast
1.3 # Roast
1 t Salt
2 t Black pepper
2 t Garlic powder
2 t Smoked paprika
1/2 t Chipotle powder
2 oz Olive oil
Cooked via Sous Vide method at 128° for 24 hrs

Au Jus
Meat juice, fat, Oil, spices.

Twice Baked Potato - to be completed
Bake at 350° for 1 hr
Scoop out potato
Mash w/ butter, sour cream, smoked cheddar cheese.
Rebake - 350°F for 15 min.

Hollandaise Sauce
4 t Rice vinegar
pinch Black pepper
2.5 t water
pinch salt
Reduce liquid by half.
2 yolks add egg yolks over low heat - stir constantly; until volume increases by ~ 2-3X
12 T Butter - add each tablespoon sequencely while whisking.
Finally, add 1.25 t Lemon juice; and pinch of Cayenne or Chipotle.
181218 Tri-Tip meal - IMG_0233.webp
 
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While working in my basement laboratory on a Probulator refurbishing project, I enjoyed a light snack of some Canadian cheezy poofs sent to me by my buddy @RopeShield, who took time off from his hectic schedule of building intercontinental ballistic missiles for the government to send them to me via Air Mail.

The geese arrived a couple of days ago, and I gotta say, they don't skimp on the cheese up there in Canada when they make snacks. These things are lots cheesier than the ones available around this little corner of Hell. One more reason to move to Canada...

Canadian-Cheezies.webp
 
I've come to the point where I disguise probulators as dust collection equipment... keeps those pesky government types from nosing around looking for signs of alien technology.
 
GregManning said:
Back again .................
This is actually among the best beef I have ever tasted ............

Tri-Tip Beef Roast
1.3 # Roast
1 t Salt
2 t Black pepper
2 t Garlic powder
2 t Smoked paprika
1/2 t Chipotle powder
2 oz Olive oil
Cooked via Sous Vide method at 128° for 24 hrs

Au Jus
Meat juice, fat, Oil, spices.

Twice Baked Potato - to be completed
Bake at 350° for 1 hr
Scoop out potato
Mash w/ butter, sour cream, smoked cheddar cheese.
Rebake - 350°F for 15 min.

Hollandaise Sauce
4 t Rice vinegar
pinch Black pepper
2.5 t water
pinch salt
Reduce liquid by half.
2 yolks add egg yolks over low heat - stir constantly; until volume increases by ~ 2-3X
12 T Butter - add each tablespoon sequencely while whisking.
Finally, add 1.25 t Lemon juice; and pinch of Cayenne or Chipotle.
View attachment 56071
Click to expand...
Twice baked are amongst my favorite starches by far.
 
TriTip Beef Roast leftovers (see above post) .............
Ready for reheating.
Note beef marbling. This is Excellent !

I love the potato skins when they're empty ................ add a pat of butter, reheat, salt & pepper !
(I'm not trying to be a snob, but Fleur de Sel salt & fresh ground Tellicherry pepper are both really great ! You really can taste the difference between good salts, particularly as a condiment after cooking. Flavored salts e.g. red mud salt, charcoal black salt, etc. are just poor merchandising.)
Yum ! ! !
181219 TriTip Leftovers - IMG_0234.webp
 
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Venison sausage on fried onions and peppers with doctored up store sauce. The rosemary parmesan bread was not pic worthy. Low effort for great meal after a day of climbing
 

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Scallops w/ Peppercorn Sauce
Rev: 181221 1030

1 # Scallops - 10-20 count, "Dry pack" (no STTP i.e. sodium tripolyphosphate)
[Remove the "foot" which it just a little tough, if you want to impress guests;
personally, I just eat them)

Seasoning:
pinch Salt

1 t Green peppercorns
1 t Pink peppercorns
1 t Black Tellicherry peppercorns
Crush all peppercorns into a mixture.

Sauce:
Sour cream (or Crème fraiche)
Add 1/2 of crushed peppercorn mixture.

Sauté:
Dry scallops with paper towels. (very dry ! )
Add salt to one side
Lightly coat both sides w/ remaining peppercorn mixture.
in very hot clarified butter, until browned, on both sides. (~ 3 min./ side)
Do not overcook. (under is better than over)

Pink peppercorns added for garish. :)

Scallops w Peppercorn sauce - prep - IMG_0235.webp181221 Scallops w peppercorn sauce - done.webp
 
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