Picture Thread: What's For Dinner?

[Baz]

That looks delicious, Cliff!

[TimT]

I guess this can go in this thread.

Just finished another batch of hot sauce.. Chipotle morita, garlic, toasted cumin, fermented for about 6 weeks..

I released a toxic cloud of hot sauce vapor when I took the lid off the blender after I pureed the mash.....after the tears and coughing fit passed I bottled lol

[targa911S]

lasagna!

[Shaun @ Tru6]

Salmon marinated in lemon soy sauce for 2 days with an avocado wasabi cream sauce.

[Baz]

Originally Posted by targa911S

lasagna!

Originally Posted by Shaun @ Tru6

Salmon marinated in lemon soy sauce for 2 days with an avocado wasabi cream sauce.

YUM.....looks DELICIOUS David and Shaun!

[Evans, Marv]

Carnitas for Cinco de Mayo. Plus a Dos XX for me and a margarita for the wife.

[Shaun @ Tru6]

I think it's going to be another burger summer with a lot of gin & tonics.

Oklahoma burger on everything roll to start. It worked. Need to get some more tallow for fries.

[Baz]

Looks fantastic, Shaun.....yum!

[vash]

I’d argue the best body part on a salmon (to eat) are the COLLARS. Rich, tender, RICH!, fresh salmon flavor..the chicken wing of the sea.

Last night. Miso-Sake marinated grilled salmon collars.

[TimT]

Need to get some more tallow for fries.

https://www.southchicagopacking.com/products/wagyu-beef-tallow

[Shaun @ Tru6]

Thanks Tim, that's what I got first for shallow pan and then got this stuff for the fryolator.

MD. Life Bulk Beef Tallow for Cooking - Food Grade Grass Fed Beef Tallow for Cooking Oil Replacement - 24LB

Used up 24 lbs over a year and a half.

What do you think is better for fries, tallow or lard? I want to get some lard for fried chicken and fish.

[TimT]

Duck fat!

Wasn't Tallow used at McDs' for years?

https://www.dartagnan.com/duck-fat/product/PENDF002-1.html

[Shaun @ Tru6]

I can almost remember McDonald's fries in the 70s and 80s. If I had a time machine I'd definitely go back just for the fries and apple pies, and that a Big Mac was actually a very good burger. At least as I remember.

Duck fat is a good idea, I've got a decent amount left over from a confit adventure I did a year ago.

[TimT]

Gemelli, Asparagus, Crispy prosciutto ,lemon garlic lemon cream sauce...

Spring in a bowl.




Finished some more hot sauce

Went fru fru and made labels

Chipotle morita, garlic, toasted cumin

[Shaun @ Tru6]

Buttermlk fried chicken and onion rings. Definitely one of those dinners that you don't plate and take pics, just devour while hot. That said, I made an ultimate fried cod batter a few weeks ago, found on YT. Have probably done 10 fried chicken coatings, still pretty far shy of ultimate.

[TimT]

Total sacrilege I know... but I did ribs sous vide..36 hours in tub...Then finished in the oven to get some bark...

They were seriously good...

[Shaun @ Tru6]

why 36 hours Tim?

[TimT]

why 36 hours

Because science and testing..

Serious eats
sous vide Pork Ribs

I just plan meals backwards when I do these long processes....

[Shaun @ Tru6]

very cool! I will try that with my crock pot

[Baz]

Originally Posted by TimT

I did ribs sous vide

Thanks, Tim.....wow....really nice work!

Going to look into this device.......thanks again!