Food Thread

[AdkEric]

$17. / lb.
Was it worth it?

It was gifted to me, along with some elk and bison, for Christmas. Pleasant surprise. No way I would have paid that, but it was good.

 

[Shadowscape]

That is a buffalo farm about 20 miles west of La Crosse Wisconsin for those interested in where it is at. Deal mainly in Bison meats, but carry a few other stuff as well.

 

[GregManning]

Beef Jerky – Eye of Round
Rev: 240105 0740

5.6 # - Eye of Round
Soy sauce
Black pepper
Red pepper flakes
Accent
Chipotle pepper
Anise seeds
Fennel seeds

Trim beef fat & silver skin.
Chop batches of 1” cubed beef in food processor. (4 batches pulsed in only 1/3 of bowl)
[Note: For me, the processor is faster & easier cleanup than using a grinder, which I also have.]
Mix in marinate; solution will be quickly absorbed & distributed.
Marinate over-nite.

Spread 1/3 of mixture on parchment paper for easy transfer; ~ ¼” thick.
Cover w/ second parchment paper & use rolling pin to make uniform thickness.
Transfer to dehydration rack.
Dehydrate 3 racks in convection oven: 130°F for 4 hours.

Cut sheets into strips.
Note: The pictured 12” Cimeter (Scimitar) Knife (bought ~50 yrs ago) belonged to my younger Chef
Brother; before he moved from Key Biscayne, FL to Amsterdam, Holland.
Dehydrate strips in convection oven: 130°F for 5 hours MORE.

Too Many Pics ? ? ?

 

[GregManning]

Beef Short Ribs

Beef marinated in mixture of black pepper & pesto.
Sous Vide at 160°F for 48 hrs.

Mashed potatoes w/:
- Beef Au Jus
- Horseradish

 

[data farm 26]

Too Many Pics ? ? ?

No way!

 

[VenasNursery]

Acai bowl
Minus the acai lol
Raspberries
Blueberries
Coconut
Pecans
Granola
Honey
Half the fruit is frozen to give that full effect

 

[GregManning]

FYI
My pepper grinders: (just some of my collection) – pictured left-to-right:

Unicorn (Magnum Plus & Magnum) - these are top rated in many on-line reviews. I’ve had them for years.
http://www.unicornmills.org/magnum-plus.html

Peugeot – classic wood & antique. I think Unicorn is better.
https://us.peugeot-saveurs.com/en_us/pepper-mills

Skeppshult cast iron spice grinder – I have several for Szechuan pepper corns, dried Thai chili peppers, etc.
https://skeppshult1906.com/category/accessories/grinders-and-spice/

I have just ordered the following for Szechuan pepper corns:
Peugeot BALI FONTE Cast Iron Pepper Mill, 8cm/3 In, Black
https://www.amazon.com/dp/B07NXYDD14/ref=pe_386300_440135490_TE_simp_item_image

View attachment 91487

UPDATE:

"I have just ordered the following for Szechuan pepper corns:
Peugeot BALI FONTE Cast Iron Pepper Mill, 8cm/3 In, Black"
https://www.amazon.com/dp/B07NXYDD14/ref=pe_386300_440135490_TE_simp_item_image

This item looked great on-line; specifically for Szechuan pepper corns.

It is JUNK !

 

[GregManning]

UPDATE:

"I have just ordered the following for Szechuan pepper corns:
Peugeot BALI FONTE Cast Iron Pepper Mill, 8cm/3 In, Black"
https://www.amazon.com/dp/B07NXYDD14/ref=pe_386300_440135490_TE_simp_item_image

This item looked great w/ on-line; specifically for Szechuan pepper corns.

It is JUNK !

View attachment 92157

The "Skeppshult cast iron spice grinder" is much better:

Skeppshult cast iron spice grinder – I have several for Szechuan pepper corns, dried Thai chili peppers, etc.
https://skeppshult1906.com/category/accessories/grinders-and-spice/

 

[GregManning]

Pizza – Thin Crust & Over-Loaded is Good !
Rev: 240118 1550

12” Burrito - as thin base.
Havarti cheese base layer to keep crust crisp
Marinara sauce w/ Chipotles in adobo sauce; plus spices
Red onion shreds
Jalapeno slices
Mushroom slices
Beef Short Rib meat – shredded
Havarti cheese topping

 

[Mike Islander]

Scratch made "fuss free biscuit" and chuck roast soup. While the single frying pan "bisquit" was opposite of its name (lots of fuss to make), it tasted fantastic! Bacon chunks, cheddar cheese, chives, and sour cream makes it great. And the soup/stew, as always, was wonderful tasty winter fare.

Very blessed to have a Southern wife who now has about 60 years of cooking experience and actually loves to cook.

 

[AdkEric]

Pan roast chateaubriand, madeira garlic jus. Salmon pinwheel stuffed with jalapeño and cream cheese.

 

[Matias]

Pan roast chateaubriand, madeira garlic jus. Salmon pinwheel stuffed with jalapeño and cream cheese.
View attachment 92232

That's my favorite surf and turf recipe yet!

 

[GregManning]

St. Louis Pork Ribs
Rev: 240124 0930

St. Louis Ribs – season w/ black pepper & cumin; Sous Vide at 140°F for 48 hr.
Sautéed Sauerkraut – spin dry, sauté/brown in bacon fat
Totes

Pork Au Jus
Beef Au Jus
Smoky BBQ sauce

 

[Matias]

St. Louis Pork Ribs
Rev: 240124 0930

St. Louis Ribs – season w/ black pepper & cumin; Sous Vide at 140°F for 48 hr.
Sautéed Sauerkraut – spin dry, sauté/brown in bacon fat
Totes

Pork Au Jus
Beef Au Jus
Smoky BBQ sauce

View attachment 92303

Does it really affect the meat after a handful of hours sous vide? I have exactly zero experience with it, but I have some rudimentary understanding.

 

[GregManning]

Does it really affect the meat after a handful of hours sous vide? I have exactly zero experience with it, but I have some rudimentary understanding.

You mean the time ? Yes. Time makes the tendons, silver skin, meat, much more tender.

 

[Matias]

You mean the time ? Yes. Time makes the tendons, silver skin, meat, much more tender.

Duly noted. I wanna figure out a way to do it without cooking my food in plastic.

 

[GregManning]

Duly noted. I wanna figure out a way to do it without cooking my food in plastic.

The other BIG advantages: Moisture stays w/ the meat, Au Jus, Temp Control means that it doesn't over cook.

 

[Matias]

The other BIG advantages: Moisture stays w/ the meat, Au Jus, Temp Control means that it doesn't over cook.

I fully understand the difference between cooking it in a sealed package vs an pot, even with a lid, or oven/grill/smoker, especially since you let it rest in the sealed package. I have seen many systems that provide precise temp control, but the water further buffers fluctuations, making it a superior system to others.

My only concern is the heating of food in direct contact with plastics, especially soft plastics, all of which shed particles onto the food. Is that for sure bad? There's a growing body of evidence that suggests it is, but technically the jury is still out, so it all remains popular and easily purchased. We cook as much as possible on glass, and have invested in 316 stainless cookware as well, but I don't see how those materials could be used to achieve the desired result, especially since part of the trick with sous vide is that it's vacuum sealed, so there's nowhere for juices in the meat to go- they're forced back into it, especially during resting.

Maybe a stainless steel container could be made with a port for vac sealing, and the meats could be cut and packed into it snugly, but that still severely limits what one can do.

 

[GregManning]

I fully understand the difference between cooking it in a sealed package vs an pot, even with a lid, or oven/grill/smoker, especially since you let it rest in the sealed package. I have seen many systems that provide precise temp control, but the water further buffers fluctuations, making it a superior system to others.

My only concern is the heating of food in direct contact with plastics, especially soft plastics, all of which shed particles onto the food. Is that for sure bad? There's a growing body of evidence that suggests it is, but technically the jury is still out, so it all remains popular and easily purchased. We cook as much as possible on glass, and have invested in 316 stainless cookware as well, but I don't see how those materials could be used to achieve the desired result, especially since part of the trick with sous vide is that it's vacuum sealedra, so there's nowhere for juices in the meat to go- they're forced back into it, especially during resting.

Maybe a stainless steel container could be made with a port for vac sealing, and the meats could be cut and packed into it snugly, but that still severely limits what one can do.

IMO
The effects of plastics, organic foods, smoked foods, fried foods, raw domestic "pork-beef-ocean fish", etc, etc are media driven by a very small amount of unproven sensational publicity .
Plastics/Vacuum keep foods longer, reduce food costs, production costs, etc.

 

[Matias]

IMO
The effects of plastics, organic foods, smoked foods, fried foods, raw domestic "pork-beef-ocean fish", etc, etc are media driven by a very small amount of unproven sensational publicity .
Plastics/Vacuum keep foods longer, reduce food costs, production costs, etc.

There's no money in proving those things, and hence no money for research. I also worry much less about plastics in cold contact- my concern is with heating. I agree, as I said before, that the jury is still out on this, but as long as I have other options, I don't want to be the guinea pig. As for smoked and fried foods, I can't resist.

We do know that mercury is not good for you and look at the history and current state of PFAS and other perflourinated chemicals, and remember they still sell Teflon pans.