Author Topic: Food/Recipe Thread  (Read 91228 times)

Offline yare

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Re: Food/Recipe Thread
« Reply #45 on: December 29, 2012, 04:07:36 PM »
i use the maple smoked bacon recipe in michael ruhlmans charcuterie, i just sub lamb breast/belly in place of pork belly
care to share?

Offline Moishebatchy

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Offline rots5

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Offline MosheP

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Re: Food/Recipe Thread
« Reply #48 on: March 08, 2013, 11:34:50 AM »
I am making skirt steak for Shabbos. So far I rinsed it really well and put it in a marinade bag. What do I do next? Any great ideas?

Offline MosheP

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Re: Food/Recipe Thread
« Reply #49 on: March 08, 2013, 12:15:10 PM »
I am making skirt steak for Shabbos. So far I rinsed it really well and put it in a marinade bag. What do I do next? Any great ideas?

I went with this in the end

Online henche

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Re: Food/Recipe Thread
« Reply #50 on: March 08, 2013, 12:22:05 PM »
I made this http://www.cookingforengineers.com/recipe/132/Gravlax for shabbos. Just finished slicing it, with my niece.

Gravlax. Homemade dry pickled lox.
You should age it for longer than the recipe says, at least 5 days. Also, I do put a brick on top.

(can someone show me how to make my words into links?)

Offline Shmelly

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Re: Food/Recipe Thread
« Reply #51 on: March 08, 2013, 12:30:24 PM »
Another tip for burgers: use your thumb to make a small well in the surface of the burger. This allows the juices to pool there, keeping the meat moist and the burger from contracting.
You have brains in your head. You have feet in your shoes. You can steer yourself any direction you choose. - Dr. Seuss

Offline MosheP

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Re: Food/Recipe Thread
« Reply #52 on: March 08, 2013, 12:48:58 PM »
I made this http://www.cookingforengineers.com/recipe/132/Gravlax for shabbos. Just finished slicing it, with my niece.

Gravlax. Homemade dry pickled lox.
You should age it for longer than the recipe says, at least 5 days. Also, I do put a brick on top.

(can someone show me how to make my words into links?)
You mean like this?

this

Open bracket and url=, then paste link, then closed bracket ,then  type text you want to appear, finally end with /url in brackets.

Offline MosheP

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Re: Food/Recipe Thread
« Reply #53 on: March 08, 2013, 12:53:17 PM »
Another tip for burgers: use your thumb to make a small well in the surface of the burger. This allows the juices to pool there, keeping the meat moist and the burger from contracting.

The primary reason this is done is due o the center taking the longest time to cook. If the center is thinner it will be done to your desired level of doneness at the same time as the rest of the burger.

Offline Moishebatchy

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Re: Food/Recipe Thread
« Reply #54 on: March 08, 2013, 03:28:50 PM »
(can someone show me how to make my words into links?)

Just quote a post where someone has done it, and you'll see the syntax clearly.

Online henche

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Re: Food/Recipe Thread
« Reply #55 on: March 10, 2013, 01:13:57 AM »
The primary reason this is done is due o the center taking the longest time to cook. If the center is thinner it will be done to your desired level of doneness at the same time as the rest of the burger.

I do that so that it is an even thickness, bec usually the edges get thinner and the middle fatter.

Offline Dan

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Re: Food/Recipe Thread
« Reply #56 on: April 07, 2013, 04:27:56 PM »
+1
Have a good recipe?
I just wing it until it tastes right.

Guacamole:
Avocados
Diced grape tomatoes
Diced onions
Fresh minced garlic (or jarred minced garlic in a pinch)
Fresh squeezed lemon
Cilantro (chopped fine)
Black pepper (table ground)
Kosher salt
Onion powder
Save your time, I don't answer PM. Post it in the forum and a dedicated DDF'er will get back to you as soon as possible.

Offline mmermss

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Re: Food/Recipe Thread
« Reply #57 on: April 07, 2013, 04:30:21 PM »
I just wing it until it tastes right.

Guacamole:
Avocados
Diced grape tomatoes
Diced onions
Fresh minced garlic (or jarred minced garlic in a pinch)
Fresh squeezed lemon
Cilantro (chopped fine)
Black pepper (table ground)
Kosher salt
Onion powder
Thanks
It's not about the quantity of your posts.  It's about the quality.

Online henche

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Re: Food/Recipe Thread
« Reply #58 on: April 07, 2013, 04:32:51 PM »
Sandwiches. Courtesy of Fabio.

2 eggs.
4 pieces of good bread.
1/2 pound of sliced deli turkey
hot sauce
olive oil.

Fry the eggs scrambled.
Drizzle the olive oil on the bread, and toast it in a frying pan (grill pan ideally) until nice and crunchy.
Make sandwiches with the crunchy side in.
Put the turkey and the fried egg on.
Put the hot sauce on top of it all.

I'm telling you it's good. You'll say I told you so.

Offline Columbiadorm

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Re: Food/Recipe Thread
« Reply #59 on: April 07, 2013, 10:55:53 PM »
Fresh Caesar roll toasted
Russian dressing (ketchup +mayo)
Lettuce
Tomato (I skip this)
Avocado
2 eggs fried sunny side up - salt and pepper to taste

You will thank me later, I promise. This is my standard post-taanis meal.