Picture Thread: What's For Dinner?

[javadog]

Originally Posted by vash

Thanks. Serious flaw in his soft boil plan. Big diff between cooking 3 eggs versus a dozen.

Actually, his whole plan is useless, since it doesn't take pot size into account, how long it takes to get up to a boil, etc.

I time mine from a certain water temp and keep the heat on throughout. 7 minutes is optimum, the way I do it. It's really just a matter of getting used to doing it a certain way and paying attention.

A yolk cooked to that point may not suit everybody at first but the flavor is so much better you ought to try it.

JR

[vash]

Originally Posted by javadog

Actually, his whole plan is useless, since it doesn't take pot size into account, how long it takes to get up to a boil, etc.

I time mine from a certain water temp and keep the heat on throughout. 7 minutes is optimum, the way I do it. It's really just a matter of getting used to doing it a certain way and paying attention.

A yolk cooked to that point may not suit everybody at first but the flavor is so much better you ought to try it.

JR

zackly.

i'm looking at it from the other side. 3 eggs drop the water temps way less than 10 or 12, and that water needs to reheat..

america's test kitchen team blew the top of my head completely off with their GENIUS method. STEAM!! steam is steam as far as temp. hell, its the exact same temp that makes it..well,, STEAM! small eggs. 6 mins..larger eggs. 6.5 minutes. no matter how big of a batch i need. and ZERO recovery time for the water to reheat. brilliant.

it is perfect soft boil yoke every single time. my wife likes them, so i had to get better at them. happy wife..hap. you know the line.

[Shaun @ Tru6]

The baby back beef ribs turned out AMAZING!!!! Smoked them the whole day but conflicted them with a 1987 Spring Mountain Caberet (probably should have waited on this one) and peeled, blanched asparagus with a little chevre and a porcini mushroom ragout with caramelized shallots and Madeira cream sauce over Trader Joe's mushroom ravioli. Made some popovers that while the one pictured doesn't seem like a happy little guy, tasted great and worked with the ribs.

The ribs were crazy amazing. I need to get a smoked meat food truck going.

The 87 Spring Mountain was fairly sublime.

[JJ 911SC]

While waiting for the Jay's and Royal's game...

Prime stew leftover for less than the price of a Big Mac

[red-beard]

[vash]

geez guys!!

that stew looks amazing.

i'm doing a riff on Vindaloo tonight. a Venison Vindaloo. not sure how this is gonna turn out. i feel like a mad scientist. smells kinda gamey right now..haha..i might be going out for dinner.
too early to tell.

[red-beard]

Spicy ham and bean soup.

Just re-hydrated dried bean mix, 1 onion, chopped garlic, water (to top of beans), chicken base (1 tsp per cup), 1lb ham in chunks, 1/8 tsp black pepper, 2 tbsp chili powder. Pressure cooked for 45 minutes.

Also made Coq au Vin tonight.

[Bill Douglas]

[Norm K]

One of the benefits of marrying a girl from Louisiana ...

[IMG][/IMG]
[IMG][/IMG]

[PorscheGAL]

Just started an online baking class of laminated doughs. Croissants was my first project. They turned out delicious. This morning's breakfast: Croissants and homemade scuppernong grape jelly (grows wild on our property). Mmm.

[Shaun @ Tru6]

I will take all of those, toasted with a jar of honey and a pound of butter. They look delicious! I wish I could bake.

[PorscheGAL]

I was amazed at how easy the croissants were. I don't think I will ever buy them again. Of course one batch of 24 has 5 sticks of butter in it, so it will not be an everyday thing.

Excellent list of cooking classes on this site, if anyone is interested.
Craftsy: Learn It. Make It.

[Shaun @ Tru6]

Did you know croissants are actually Austrian?

[JJ 911SC]

They look good...

Originally Posted by Shaun @ Tru6

Did you know croissants are actually Austrian?

Quoi? INTERESTING HISTORY OF CROISSANTS - Labadiane Restaurant

[PorscheGAL]

I didn't know about them being Austrian until this class. Another tidbit was: Traditionally, when croissants were shaped as I had done, straight, it showed that it was made with butter. If it was curved where the ends meet one another then it signified that it was made with margarine.

[Shaun @ Tru6]

I love history! I found out watching this Supersizers, a BBC show that is excellent.

Watch The Supersizers Go... Online - French Revolution | Hulu

Originally Posted by JJ 911SC

They look good...



Quoi? INTERESTING HISTORY OF CROISSANTS - Labadiane Restaurant

[Shaun @ Tru6]

I made candy bars last night out of honey, croissants (thank you Stephanie!), butter, vanilla. Also put toasted macadamia nuts in another batch. Anyway, I need to make a honey taffy or honey toffee to really make the bar, and use less butter.

Tonight I was feeling too thin so I mixed the candy bar the into HD vanilla bean ice cream. The squares on top were definitely not needed, broke them up and mixed them in too. The honey finish after eating a spoonful was a nice treat.

[PorscheGAL]

Looks Delicious!

[rayporsche]

Pasta with Chorizo and then some.........

[Outback Porsche]

Butterflied leg of lamb



We've got a nice mint yogurt to dollop on it and a simple garden salad on the side. I think I'll have a chilled Merlot with it.