Picture Thread: What's For Dinner?

[Shaun @ Tru6]

Whoa, Tim, that is ART!!!

[vash]

TimT.

my Anova isnt blowing my hair back. 130 for two hours gives me "overcooked"

i have a pair of frozen hanger steaks in my freezer..just waiting for my landscaper project to finish, so i can dig my grill out from under the construction debris. i'll take another swing at it. thinking shorter time, lower temp..128ish.

[javadog]

Originally Posted by vash

TimT.

my Anova isnt blowing my hair back. 130 for two hours gives me "overcooked"

i have a pair of frozen hanger steaks in my freezer..just waiting for my landscaper project to finish, so i can dig my grill out from under the construction debris. i'll take another swing at it. thinking shorter time, lower temp..128ish.

I'd stop at 120, which might give you 125 with the carryover heat. It depends on the thickness of the steak... I'd hate to ruin a hanger steak, as hard as those are to find.

JR

[vash]

Originally Posted by javadog

I'd stop at 120, which might give you 125 with the carryover heat. It depends on the thickness of the steak... I'd hate to ruin a hanger steak, as hard as those are to find.

JR

thanks!! i was thinking of cooking them one at a time for the sake of science.

[vash]

hey, i bought them professionally shrink-wrapped. i was thinking of just plopping them in just like that and seasoning afterwards.

what cha think?

[javadog]

I'd skip the whole immersion experience. I'd season them well in advance, sear them, rest them for half an hour and then bring them up to temp in a very slow (200) oven.

I like rare plus, so I'd probably not even let them get to 120. If they are thin, I might just sear them and be done.

Charcoal, wood fire, something like that...

[GWN7]

Roast Beast .....

[Gogar]

Bucatini alla carbonara, my first try. I'll give it a 6 or 7!

I was a little nervous about not overcooking the egg and I should've added some pasta water. The sauce is a little too tight.

[Gogar]

I think choosing your temp is all about how you're going to finish it.

I've been doing 133-135 for 60 or 90 minutes on most stuff but I finish in a very very hot cast-iron pan with butter for about 1 minute a side. I'm a "medium" guy though. I know, I know.
If you're giving it a bath and then expecting to grill it for more than a minute or two then it's definitely going to be a brick. hit it with a blowtorch instead!

Originally Posted by vash

TimT.

my Anova isnt blowing my hair back. 130 for two hours gives me "overcooked"

i have a pair of frozen hanger steaks in my freezer..just waiting for my landscaper project to finish, so i can dig my grill out from under the construction debris. i'll take another swing at it. thinking shorter time, lower temp..128ish.

Originally Posted by javadog

I'd stop at 120, which might give you 125 with the carryover heat. It depends on the thickness of the steak... I'd hate to ruin a hanger steak, as hard as those are to find.

JR

Originally Posted by javadog

I'd skip the whole immersion experience. I'd season them well in advance, sear them, rest them for half an hour and then bring them up to temp in a very slow (200) oven.

I like rare plus, so I'd probably not even let them get to 120. If they are thin, I might just sear them and be done.

Charcoal, wood fire, something like that...

[javadog]

Fried chicken thighs, for Vash...

[vash]

Haha

[Gogar]

Toast, Ricotta, shaved blanched Brussels sprouts, toasted almonds, balsamic glaze

[vash]

Ate my bacon when the electricity went out. Because it's bacon! Shared some hanger steaks with neighbors. Had to cook white rice old school on the stove top. My new favorite cut of beef. By a long shot. Then I dipped into my earthquake stash of food.

[JJ 911SC]

Burger (cheese version), Chips Miss Vickie (jalapeņo) and Red Wine (Shiraz)

[javadog]

Originally Posted by Gogar

Bucatini alla carbonara, my first try. I'll give it a 6 or 7!

I was a little nervous about not overcooking the egg and I should've added some pasta water. The sauce is a little too tight.

I made a batch of fettucine alla carbonara tonight (I know, it's sacrilegious to not use spaghetti...) and I remembered your comments from a week or two ago, so I decided to take a few minutes and give you some advice on this.

You don't have to fear overcooking the egg, if you prepare it in the way the Italians do. Get a large bowl to mix the cooked pasta in (warm it a little if you want, or don't) and put your beaten eggs in there, along with the pecorino and parmesan cheeses. Grind some cracked pepper into the bowl and mix all this up thoroughly. When the pasta is done, transfer it from the pot to the bowl with a pasta ladle. Mix the hell out of the pasta until the cheese is all melted, add the meat (pancetta, bacon, whatever) and mix it in, then serve it immediately.

If you use enough cheese and there's enough rendered fat from the meat, you should end up with a pretty creamy sauce. There will be a little pasta water in there too, as the pasta won't be as perfectly drained when you transfer it as it would be if you drained it in a colander. Don't ever mix the pasta and the sauce ingredients in the pan you cooked the meat in. Too much heat in the pan; the pasta has plenty of residual heat to do the job.

Buon appetito, baby...

JR

[JJ 911SC]

While one can live on Bread, Cheese & Wine, adding Steak & Beans is good.

[LeeH]

Hot pot!

[vash]

maybe my second favorite meal of all time Lee!!

[Starless]

Fideua. Spanish dish made in the same pan as a paella, but instead of rice you use small thin noodles, fish stock, shell fish, cod loin, or any other white fish, mussels, and clams. That's home made aioli in the small glass bowl. My aunt in Spain taught us how to make it.

[stevej37]

^^^ Wow!! That looks incredibly good.