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Author Topic: Food/Recipe Thread  (Read 450384 times)

Offline bb1836

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Re: Food/Recipe Thread
« Reply #520 on: September 12, 2015, 08:53:09 PM »
Mouthwatering !! Where's the actual recipe?
came out amazing! looked GORGEOUS!! didn't use a recipe but ill tell you what i did:
-2 containers of rich's whip
-2 vanilla pods
-1 orange
-3/4 oz triple sec liquor

slice the vanilla pods open (lengthwise) to extract the beans and put it in the mixing bowl
add the rich's whip and whip until fluffy (will form little peaks off the spatula so you'll know its done)
add the zest of the orange and the liquor. don't blend it in rather fold it in the whip thoroughly to mix it

assemble as shown in the video
Enjoy!!
As @davidmal says: "Likes" feed the family

Offline 3yummyboys

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Food/Recipe Thread
« Reply #521 on: September 12, 2015, 08:53:58 PM »
Any good corned beef recipes? Want it milder than the usual

Saucy or not?

My fave is this one; for 1.5-2 lb. corned beef

5 tablespoons ketchup
1 tablespoon mustard
2 tablespoons vinegar
1/2 cup brown sugar


boil corned beef until soft (about and hour per pound).
Cool and slice, pour sauce over it and cook for 20 min covered at 350. If you want glaze to carmelize you can bake uncovered for another 15 min at 375.


Personally, I triple the sauce bc we like it very saucy.

Online ushdadude

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Re: Food/Recipe Thread
« Reply #522 on: September 12, 2015, 09:16:33 PM »
came out amazing! looked GORGEOUS!! didn't use a recipe but ill tell you what i did:
-2 containers of rich's whip
-2 vanilla pods
-1 orange
-3/4 oz triple sec liquor

slice the vanilla pods open (lengthwise) to extract the beans and put it in the mixing bowl
add the rich's whip and whip until fluffy (will form little peaks off the spatula so you'll know its done)
add the zest of the orange and the liquor. don't blend it in rather fold it in the whip thoroughly to mix it

assemble as shown in the video
Enjoy!!

The pastry dough was good so high?

Offline mek

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Re: Food/Recipe Thread
« Reply #523 on: September 12, 2015, 09:16:53 PM »
Any good corned beef recipes? Want it milder than the usual

By milder you mean less salty? You can try changing the water when making it

Offline yochiek93

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Re: Food/Recipe Thread
« Reply #524 on: September 12, 2015, 09:33:12 PM »
By milder you mean less salty? You can try changing the water when making it
+1

Offline bb1836

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Re: Food/Recipe Thread
« Reply #525 on: September 12, 2015, 09:45:23 PM »
The pastry dough was good so high?
it sank by the time i served it - but still had great texture and flavor
As @davidmal says: "Likes" feed the family

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #526 on: September 15, 2015, 08:31:07 PM »
Sous Vide and cast iron finished silver tip roast. It was amazing. 133 degrees for about 20 hours. Rubbed it with Trader Joe's Coffee Rub on it before sous viding, then generously rubbed in kosher salt before putting in cast iron pan. Cut like butter with a plastic knife on first night. Only change i'd make would be to lower the temp 1 or 2 degrees (to minimum safe long term temp) and put on a bit more of the rub before and a bit more salt after.


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Offline bb1836

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Re: Food/Recipe Thread
« Reply #527 on: September 15, 2015, 08:50:25 PM »
wow! ill do yom tov all over again for that!!
As @davidmal says: "Likes" feed the family

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #528 on: September 15, 2015, 09:11:12 PM »
I shooda taken a pic before searing it. It looked like a dead pickle
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Re: Food/Recipe Thread
« Reply #529 on: September 15, 2015, 09:42:36 PM »
In response to all the knife comments, I find that even a a cheap Victorinox does a great job as long as you keep it sharp. (you can buy sharpening stones quite inexpensive online) Also, for a more thorough sharpening, you can use a belt sander. The steel just straightens the knife, for all those wondering, as opposed to sharpening which is actually grinding the blade. I primarily use my knives on raw meat and I use a 6 in. boning knife, 4 in. classic utility knife, and I also have a 9 inch fillet knife which i rarely use. For cooked meats i have a 9 inch chefs knife, though a fillet knife works just as well.





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Re: Food/Recipe Thread
« Reply #530 on: September 15, 2015, 10:35:58 PM »
I shooda taken a pic before searing it. It looked like a dead pickle

Looks amazing!

Did you find the meat swimming in its own juices in the bag? I haven't had great success with long cooks. All the juice gets squeezed out so while the meat is soft, it is also very firm.

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #531 on: September 15, 2015, 11:35:00 PM »
Looks amazing!

Did you find the meat swimming in its own juices in the bag? I haven't had great success with long cooks. All the juice gets squeezed out so while the meat is soft, it is also very firm.
It was in its juices but still very moist. I don't have a Vaccum sealer, so I just use the ziploc dunk and eat method. Maybe that's why it stayed so juicy?
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Re: Food/Recipe Thread
« Reply #532 on: September 15, 2015, 11:40:41 PM »
Sous Vide and cast iron finished silver tip roast. It was amazing. 133 degrees for about 20 hours. Rubbed it with Trader Joe's Coffee Rub on it before sous viding, then generously rubbed in kosher salt before putting in cast iron pan. Cut like butter with a plastic knife on first night. Only change i'd make would be to lower the temp 1 or 2 degrees (to minimum safe long term temp) and put on a bit more of the rub before and a bit more salt after.


did you sear in the cast iron pan (on stove top/fire, or bake it?)
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Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #533 on: September 15, 2015, 11:53:26 PM »
did you sear in the cast iron pan (on stove top/fire, or bake it?)
Stove top with some canola oil. According to my infra red thermometer the pan was about 550-565 when I put in the meat. Eared it about 2 min per side or so.
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Re: Food/Recipe Thread
« Reply #534 on: September 16, 2015, 12:04:00 AM »
Stove top with some canola oil. According to my infra red thermometer the pan was about 550-565 when I put in the meat. Eared it about 2 min per side or so.

got it. That's a heavy, black "grill pan" for the stovetop, right? I have a double flame long one. (I was thinking 'dutch oven' for a minute, but that's not iron.)
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Re: Food/Recipe Thread
« Reply #535 on: September 16, 2015, 12:09:50 AM »
got it. That's a heavy, black "grill pan" for the stovetop, right? I have a double flame long one. (I was thinking 'dutch oven' for a minute, but that's not iron.)
Yup. Very heavy.
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Re: Food/Recipe Thread
« Reply #536 on: September 16, 2015, 12:17:40 AM »
Yup. Very heavy.

good pan. we just discovered that Trader Joe's Coffee Rub  and it's good to rub onto shnitzel and grill/grill pan, too.

What sous vide machine do you recommend?
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Re: Food/Recipe Thread
« Reply #537 on: September 16, 2015, 12:21:16 AM »
I use the anova
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Re: Food/Recipe Thread
« Reply #538 on: September 16, 2015, 12:27:47 AM »
I use the anova

thanks - we generally like french roast/delmonico roast, so if there is something that will make the silver tip roast taste good, it's worth it...
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Offline SamKey

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Re: Food/Recipe Thread
« Reply #539 on: September 16, 2015, 03:07:23 AM »
By milder you mean less salty? You can try changing the water when making it
Find an amazing recipe online.
2 bottles of Irish stout
 2 Tbs brown sugar
Half an onion (sliced horizontally)
Half a head of garlic (sliced horizontally)
Cooked in a crock pot for minimum 5 hours.
Simply Amazing....