Back to food: This past week while some family members were visiting I cooked a 5lb beef sirloin roast on my grill/smoker. I cooked it a while at low temperature with lots of wood smoke, until the internal temperature was 120F, then pulled it off and let it rest, then put it back on at a higher temp to sear the outside for a bit. It was excellent, and of course I had seasoned the outside with some rub and let that marinate for a bit. Anyway it was way more beef than we were going to eat in a few days, especially going out to dinner and whatnot, so I have this large leftover smoky sirloin roast. Tonight I used 600g of it so make smoky beef Stroganof, with onions, garlic, mushrooms, a bit of paprika, a dash of chicken stock, white wine, basil, nutmeg, and a cup of sour cream. Ate it with broad egg noodles and steamed broccoli and some cheap red plonk.
Cal: I can take a pic but it doesn't look like much. Tastes fantastic though, the smoky-spicy beef brings a whole other dimension to an old favourite.
Cal: I can take a pic but it doesn't look like much. Tastes fantastic though, the smoky-spicy beef brings a whole other dimension to an old favourite.
While AFC is giving us some soul food, I am about to do something rare for us, in the same department.
I am making Mac and cheese tonight. Not from scratch, we have things that need using up.
This is partly KD and partly good stuff. As you guys know, every once in a while I go back to my childhood.
Tonight:
Two packs macaroni dinner. Only one of the agent orange seasoning will be used.
One 375 gr. bacon, precooked, fat retained in place of the required butter.
One 454 gr. 16/20 prawns
One can mushrooms bit and pieces
One can cream of mushroom soup
Hot sauce of course
Ship load of Mozz cheese
Comment as you like. I am going to have fun tonight and let my taste buds do the talking. I bet I win.
Cheers everyone.
I am making Mac and cheese tonight. Not from scratch, we have things that need using up.
This is partly KD and partly good stuff. As you guys know, every once in a while I go back to my childhood.
Tonight:
Two packs macaroni dinner. Only one of the agent orange seasoning will be used.
One 375 gr. bacon, precooked, fat retained in place of the required butter.
One 454 gr. 16/20 prawns
One can mushrooms bit and pieces
One can cream of mushroom soup
Hot sauce of course
Ship load of Mozz cheese
Comment as you like. I am going to have fun tonight and let my taste buds do the talking. I bet I win.
Cheers everyone.
Seriously? I made Mac'N'Cheese last tuesday, 5/30.
Cooked the macaroni, drained them. Blended two cups of Velveeta (!), some milk and heavy cream and a touch of New Mexico chili powder (non spicy, smokey). Mixed the macaroni and sauce, added a bunch of large shrimp and finished it in the oven at 350F for about 10 minutes.
My daughter noted that Velveeta offers a good mouth "feel" ( she's the chef) but it needs some other cheese. I think next time I'll put some gouda or maybe top it with reggiano parmesan.
What do you think?
Oh, no pictures, sorry. We ate it all. Yum!
Real Japanese Wagyu Ribeye... a birthday gift. The meat was almost white. Just over a pound.
I think I over cooked it... put it at 128F in the sous vide for 15 minutes and then flipped it on top of a hot BBQ... it was crazy, it was dripping fat as if it were frying. My daughter warned me not to put it in the sous vide, next time I won't. I got a gift card for that store... I think I'll use it this summer.
The mouth feel was... crispy.. as if it had been fried... very good, very heavy, went fantastic with rice and a good Santa Ynez red.
I think I over cooked it... put it at 128F in the sous vide for 15 minutes and then flipped it on top of a hot BBQ... it was crazy, it was dripping fat as if it were frying. My daughter warned me not to put it in the sous vide, next time I won't. I got a gift card for that store... I think I'll use it this summer.
The mouth feel was... crispy.. as if it had been fried... very good, very heavy, went fantastic with rice and a good Santa Ynez red.
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Now, chez Tony we don't always eat like Royalty ( sashimi and wagyu ) sometimes we eat like locals.
Here we'd gone holo holo and coming back we made a plate lunch for dinnah! Aloha...
Loco moco ( white rice, sirloin burger, egg, brown gravy ), homemade macaroni salad, home made tomato/cucumber/pineapple/mango/onion/etc relish and a good IPA.
Here we'd gone holo holo and coming back we made a plate lunch for dinnah! Aloha...
Loco moco ( white rice, sirloin burger, egg, brown gravy ), homemade macaroni salad, home made tomato/cucumber/pineapple/mango/onion/etc relish and a good IPA.
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I was kinda sheepish about showing pics. Seriously, if I make it once a year, that's the reason I will tell you guys about it. Part pleasure, part guilt. Those boxes probably had a best before date sometime in the last decade.
Yes Tony, yours sounds as good as mine (almost
) but please tell us you used uncooked shrimp before baking it for the last 10. I left the 16/20's whole. It made it that much better.
And just to show that sometimes we can eat good old midwestern foods.... here's some braised beef in Campbell's mushroom soup, on top of home made mashed potatoes and steamed veggies.
The meat had the perfect mouth feel but it lacked salt. I was surprised since I thought the Campbell's soup would be salty, but it was not. Next time I'll add a couple of teaspoons of sea salt.
The meat had the perfect mouth feel but it lacked salt. I was surprised since I thought the Campbell's soup would be salty, but it was not. Next time I'll add a couple of teaspoons of sea salt.
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I was kinda sheepish about showing pics. Seriously, if I make it once a year, that's the reason I will tell you guys about it. Part pleasure, part guilt. Those boxes probably had a best before date sometime in the last decade.
Yes Tony, yours sounds as good as mine (almost
Well, what happened is that my wife had bought a big bag of cooked jumbo shrimp from the Korean store. Normally I get the uncooked shrimp from Costco.
Yes, I left them whole.
I added the shrimp, frozen, just before I put the macaroni tray in the oven. Sort of pushed the shrimp into the mixture from above.
I always think of the "best by" date as the añejo date.... you should age food before you eat it.
Got some good stories about that... another time... I'm not cheap, but I really don't throw food away. I had to throw some bread away last night. Ay!
That is a beautiful spread. I have to ask though, how did you manage to get all those ingredients and prepare it like a Sushi Chef would? My hat's off to you.
Bad daddy, WTF were you thinking?
Wait, I know the answer. You weren't. You were looking through IPA goggles.
Yes you do. You are king of your castle
when she let's you be that is.
Others bow at your feet,
to help clean up what you just spilled.
Trust me, I am one of those kings.
@Cal Weldon
Living in SoCal... Orange County, has its benefits. Food of most ethnicities is plentiful. My daughter did the shopping, I provided the sake.
For mother's day I just grilled the salmon cheeks, the sashimi was prepared by my daughter and wife... I just sharpen all the knives at home.
Yeah, I screwed up the wagyu but it still came out great. I'd say it tasted like very good "fried" meat. Next time I'll let it come to room temp, add some salt and maybe we'll eat it outdoors on a table grill.
Yep, we do eat well.... I'll PM you the pictures and details of the lomos as they age... the "red" ones were rubbed with spanish smoked paprika and smoked over apple chips for 6 hours.
Living in SoCal... Orange County, has its benefits. Food of most ethnicities is plentiful. My daughter did the shopping, I provided the sake.
For mother's day I just grilled the salmon cheeks, the sashimi was prepared by my daughter and wife... I just sharpen all the knives at home.
Yeah, I screwed up the wagyu but it still came out great. I'd say it tasted like very good "fried" meat. Next time I'll let it come to room temp, add some salt and maybe we'll eat it outdoors on a table grill.
Yep, we do eat well.... I'll PM you the pictures and details of the lomos as they age... the "red" ones were rubbed with spanish smoked paprika and smoked over apple chips for 6 hours.
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I won the lottery and I also make 10 million a year but can't afford to shop at Costco. Especially their seafood.
You are my brethren.
You don't have a plant mister? aka spritzer? 10 minutes in a bag and voila! If it's too far gone they call it crouton starter. If it went moldy then you have another kind of starter. Threw it away? Sacre bleu!
I have enjoyed our offline conversations. Let's not tell the others what you're doing or they may want some too.
It was some "pan con tomate"... in essence french bread rubbed with garlic and tomato and sprinkled with salt and olive oil.
We had a "tapas" charcuterie dinner on Monday and we had left over bread. It's very tempting to have it around as a snack and we forgot to put it in the fridge -where it will last over a week without getting stale.
The prices are Costco have skyrocketed. I used to buy the Canadian salmon steaks, the ones wrapped individually in vacuum bags- for $16 bucks, that was like four years ago. Last year it was $27... this time around it was $35.
One thing about Costco prices... they are not sticky. I've noticed that they go down as well as up. The manager acknowledged that I was not seeing things. For example, their white eggs 48 pack was up to $7 bucks two months ago but now it's back down to a more normal $4. The vacuum bag of rotissery chicken white meat was $11 last year, then it peaked at $19 two months ago, two weeks ago it was "down" to $17. The half and half went from $5 last year to $8 and now it's back to $7. The heavy cream is still at $12 but at least they got a steady supply.
Even so, I only buy stuff on sale. I am not "cheap", I'm just a "value" shopper.. that's why I got the fridge and freezer in the garage. ;-)
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