Food Thread

[GregManning]

Beef - Chuck eye steak - Reverse sear
Rev: 250927 1700

1.8 lb Steak - ~2” Thk; Reverse sear - - - (Cut in half to process as 2 portions)
- Butter; salt & pepper
- Sous Vide: 133 ℉ for 72 hours
(This cooks the steak to a uniform 133° (pink – med rare); & breaks down connective tissue, making the meat more tender; it also leaves a very tasty Au Jus.)

Pan fry steak w/ Avocado oil. (High heat)

Homemade French-fries.

Dipping sauces:
Au Jus
A-1
Stubb’s – Smokey Mesquite

 

[Reach]

My simple dinner last night - Garlic White Wine Mussels over Spaghetti.

Dump bag of frozen mussels and sauce in pan, on high for about 10 minutes, with lid ON. Boil spaghetti for about 10 minutes, with lid OFF. DO NOT PUT THE LID ON THE WRONG POT! (That was a very messy lesson to learn the first time I did it)

Put spaghetti on plate, dump mussels and sauce on top. Eat, while picking out bits of shell. The cooking shows make it look fancy to put the shells in the pasta, I think it makes the eating unnecessarily complicated.

 

[GregManning]

My simple dinner last night - Garlic White Wine Mussels over Spaghetti.

Dump bag of frozen mussels and sauce in pan, on high for about 10 minutes, with lid ON. Boil spaghetti for about 10 minutes, with lid OFF. DO NOT PUT THE LID ON THE WRONG POT! (That was a very messy lesson to learn the first time I did it)

Put spaghetti on plate, dump mussels and sauce on top. Eat, while picking out bits of shell. The cooking shows make it look fancy to put the shells in the pasta, I think it makes the eating unnecessarily complicated.

I love mussels !

I agree on deleting the shells.
More meat, less shell.

 

[Reach]

I love mussels !

I agree on deleting the shells.
More meat, less shell.

I do too, and clams, and oysters…

For sure! I can’t eat the shells, so why would I want them mixed in with the edible things?

 

[Reach]

Down home basics, a batch of Tollhouse chocolate chip cookies this morning. The challenge is that my regular oven has quit working, so now I have to bake about 60 cookies in my countertop convection oven, 9 at a time. Can we say three hours to make one batch of cookies?

The bowl is a little more than half the cookies, the rest are going in freezer bags.

 

[GregManning]

Next time, try a little orange zest in the batter.

 

[VenasNursery]

Down home basics, a batch of Tollhouse chocolate chip cookies this morning. The challenge is that my regular oven has quit working, so now I have to bake about 60 cookies in my countertop convection oven, 9 at a time. Can we say three hours to make one batch of cookies?

The bowl is a little more than half the cookies, the rest are going in freezer bags.

You’ll master that oven

 

[Reach]

You’ll master that oven

Oh I have, I love that little oven, I just miss the big one when I make larger batches of things.

 

[Reach]

Ok, so lots of cooking today. My best friend and his wife came for dinner, brought half a dozen Delmonico's from the steer they butchered a few months ago. I added some potatoes, both russet and sweet, made some baked beans, and broccoli. All around, a great dinner enjoyed by all. Sent a plate home with them for Grandma, she doesn’t like to get out, but does like my cooking.

Steaks were coated with Himalayan salt and fresh coarse ground black pepper, then grilled to medium rare (Except Grandma’s very well done) over lump charcoal.

Russet potatoes were coated in olive oil, then baked at 400 for an hour, then pierced with a fork and split by squeezing them from the ends, makes a real fluffy potato. Usually cook at 450, and that is better, but the sweet potatoes don’t like that much hear.

Baked beans were made with a mix of different beans I’ve collected, from a friend who volunteers at a food bank full time and brings me things they can’t give away. I added half the cupboard and refrigerator for flavor, sorry I’m not listing it all here right now. I may have in an earlier post, not sure. If not, I will put out my beans recipe some day.

Fresh broccoli was sautéed to crisp tender in olive oil and butter, with fresh minced garlic, salt, black pepper, and a bit of parsley.

Then of course Tollhouse cookies for dessert. Thought about making a cake, but was running out of time and energy.

 

[Reach]

One more post for the day. Diced and froze a three pound bag of cooking onions today, I live alone so I don’t use that much onion, but buying one onion at a time is expensive so I just dice a whole bag. Three pounds of onions made two full quart bags. If you’ve never done it, dice the onions, spread them on a baking sheet covered in parchment paper or similar, then freeze for a couple hours, stirring on occasion to break up the clumps. When frozen fully, bag the onions. This prevents them from turning into a block, so you can use just the amount you need whenever you need onion.

 

[Reach]

Spaghetti with Italian Sausage Dinner

Yesterday I decided to make a spaghetti dinner for myself and a couple friends, and what’s a spaghetti dinner without cheesy garlic bread? So I made spaghetti with Italian seasoning in a semi-homemade sauce (I had some cheap canned sauce a friend gave me, added a stack of herbs and such and made it edible), sautéed green beans in olive oil with herbs and garlic, then made Italian bread from scratch and turned it into garlic bread. Busy day of cooking, but it was worth it!

 

[GregManning]

Spaghetti with Italian Sausage Dinner

Yesterday I decided to make a spaghetti dinner for myself and a couple friends, and what’s a spaghetti dinner without cheesy garlic bread? So I made spaghetti with Italian seasoning in a semi-homemade sauce (I had some cheap canned sauce a friend gave me, added a stack of herbs and such and made it edible), sautéed green beans in olive oil with herbs and garlic, then made Italian bread from scratch and turned it into garlic bread. Busy day of cooking, but it was worth it!

Looks & sounds great. Did to make the bread dough ? Looks like sausage in the sauce ?

 

[Reach]

Looks & sounds great. Did to make the bread dough ? Looks like sausage in the sauce ?

I did make the bread dough, I love my KitchenAid Professional, it sure makes kneading easy!

Yes, that is sweet Italian sausage because it was on sale at the grocery store and I was too lazy to make meatballs.

 

[Reach]

What do you do when someone gives you half a dozen cans of pineapple rings? Why make a pineapple upside down cake, of course! And if you’re lactose intolerant, you use a milk free recipe. (I can handle the amount of milk in a cake, but don’t keep any in the house because I can’t use it before it spoils)

Except for overwhipping the egg and sugar mixture and making a really fluffy batter that erupted in the oven and caused much midnight scrubbing, all went well and it sure tastes good!

 

[GregManning]

Looks great.
Ultra High Temp milk is available in pints etc. It is shelf stable for a very long time.

 

[Reach]

Looks great.
Ultra High Temp milk is available in pints etc. It is shelf stable for a very long time.

I’ve heard of it, but haven’t tried it. Maybe I should. Is it still shelf stable a long time after it’s been opened?

 

[GregManning]

I’ve heard of it, but haven’t tried it. Maybe I should. Is it still shelf stable a long time after it’s been opened?

I taught its stable after opening, but if you buy it in pints, who cares.

 

[Reach]

I taught its stable after opening, but if you buy it in pints, who cares.

True, I can buy regular milk by the pint too, I just generally don’t. I should on occasion though, or maybe I should keep a couple bottles of the high temp variety on the shelf for when I need it and don’t think of it at the store.

 

[GregManning]

True, I can buy regular milk by the pint too, I just generally don’t. I should on occasion though, or maybe I should keep a couple bottles of the high temp variety on the shelf for when I need it and don’t think of it at the store.

Never seen it in bottles; it comes in cartons.

 

[VenasNursery]

What do you do when someone gives you half a dozen cans of pineapple rings? Why make a pineapple upside down cake, of course! And if you’re lactose intolerant, you use a milk free recipe. (I can handle the amount of milk in a cake, but don’t keep any in the house because I can’t use it before it spoils)

Except for overwhipping the egg and sugar mixture and making a really fluffy batter that erupted in the oven and caused much midnight scrubbing, all went well and it sure tastes good!

Love me some pineapple upside down cake!