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Author Topic: Food/Recipe Thread  (Read 450286 times)

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Re: Food/Recipe Thread
« Reply #1720 on: September 03, 2018, 07:41:04 PM »
Sous vide
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Offline Zevi16

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Re: Food/Recipe Thread
« Reply #1721 on: September 05, 2018, 09:42:19 PM »
Any one have a bunch of salads ideas for the day meals?

Offline E R K

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Re: Food/Recipe Thread
« Reply #1722 on: September 05, 2018, 11:33:23 PM »
Any one have a bunch of salads ideas for the day meals?

Made this A LOT last year from RH- Succos. Huge hit.

http://www.theaussiegourmet.com/salads/im-back-and-here-is-a-great-rosh-hashana-salad/

Offline ExGingi

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Re: Food/Recipe Thread
« Reply #1723 on: September 05, 2018, 11:53:54 PM »
Looking for a good Water/Heimishe Challah recipe.

Picked up some Challah at Rugalech over the summer, and really liked it. Would love to get a recipe that comes close (or better).
I've been waiting over 5 years with bated breath for someone to say that!
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Re: Food/Recipe Thread
« Reply #1724 on: September 05, 2018, 11:59:39 PM »
Looking for a good Water/Heimishe Challah recipe.

Picked up some Challah at Rugalech over the summer, and really liked it. Would love to get a recipe that comes close (or better).
Never had their challah, but I make a water challah that's half white flour and half white whole wheat flour if you want that.

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Re: Food/Recipe Thread
« Reply #1725 on: September 06, 2018, 12:14:29 AM »

Never had their challah, but I make a water challah that's half white flour and half white whole wheat flour if you want that.
It's good to see, but I don't think that is what I am looking for. It should be high gluten.
I've been waiting over 5 years with bated breath for someone to say that!
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Re: Food/Recipe Thread
« Reply #1726 on: September 06, 2018, 12:22:50 AM »
What temperature?
"Navel pastrami - keep in vacuum pack, place in pan and place that pan in a larger pan filled halfway with water. Cover both pans together and put in oven on keep warm the night before you're serving it"   paging @cholent

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Re: Food/Recipe Thread
« Reply #1727 on: September 06, 2018, 12:23:53 AM »
It's good to see, but I don't think that is what I am looking for. It should be high gluten.
By white flour I meant white bread flour. It has a lot of gluten, but if you wanted to add more vital wheat gluten you always can.

Offline davidmal

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Re: Food/Recipe Thread
« Reply #1728 on: September 06, 2018, 01:03:48 PM »
Smoked brisket

Veal - brush with oil and spices, place over mashed potatoes, bake covered at 275 till it reaches desired internal temp

French roast - brush with oil and spices, broil 15 minutes, flip over, brush again, broil 15 minutes, keep flipping and brushing and broiling 15 minutes until done

Corned beef

Navel pastrami - keep in vacuum pack, place in pan and place that pan in a larger pan filled halfway with water. Cover both pans together and put in oven on keep warm the night before you're serving it

Hangar steak, soak, season with salt and pepper, sear before the meal. Excellent as is or with chimichurri sauce

Let me know if you want more ideas
Veal and mash yum. More ideas sure yum.
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Offline cholent

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Re: Food/Recipe Thread
« Reply #1729 on: September 06, 2018, 01:40:19 PM »
What temperature?
"Navel pastrami - keep in vacuum pack, place in pan and place that pan in a larger pan filled halfway with water. Cover both pans together and put in oven on keep warm the night before you're serving it"   paging @cholent
200
Don't ask stupid questions and you won't get stupid answers

Offline cholent

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Re: Food/Recipe Thread
« Reply #1730 on: September 06, 2018, 02:35:54 PM »
Veal and mash yum. More ideas sure yum.
Minute steak roast, brush with soy sauce, spice generously. Put in oven uncovered overnight at 200 or 250 (actually also a good second day option)
London broil, marinate in soy sauce, olive oil, balsamic, Worcestershire, crushed garlic, black pepper, crushed red pepper, honey, mustard. Grill a few minutes each side or sous vide
Short ribs or flanken, season with salt and pepper, sear on all sides. Mix equal amounts BBQ sauce and apple juice, pour over, seal tightly and bake a few hours at 300
Rib roast, with or without bones, mix a lot of kosher salt with a little water. Brush Worcestershire onto roast, sprinkle with pepper and garlic powder. Pack salt generously all over roast. Roast 15 minutes at 450, reduce to 325 and continue roasting until it gets to your desired internal temp. Crack off and remove salt crust.
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Re: Food/Recipe Thread
« Reply #1731 on: September 07, 2018, 02:51:53 AM »

London broil, marinate in soy sauce, olive oil, balsamic, Worcestershire, crushed garlic, black pepper, crushed red pepper, honey, mustard. Grill a few minutes each side or sous vide


How could I serve a London broil for a second day main?

Offline Alexsei

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Re: Food/Recipe Thread
« Reply #1732 on: September 12, 2018, 10:15:29 PM »
Which cut is recommended for yapchik?
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Re: Food/Recipe Thread
« Reply #1733 on: September 12, 2018, 10:20:29 PM »
Which cut is recommended for yapchik?
Flanken

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Food/Recipe Thread
« Reply #1734 on: September 12, 2018, 11:55:43 PM »
How could I serve a London broil for a second day main?
Was positively delicious.
Seared a 2” London broil for a few minutes on each side (before yt) and put in oven on 200 for 2 hours.
Next day I put it back on a hot plate on top of another on for about an hour.
I sliced into a perfect medium piece of meat.
I think it was amazing to let it sit at room temp in paper towels for some time before searing so it dries it

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Re: Food/Recipe Thread
« Reply #1735 on: September 13, 2018, 12:01:16 AM »
Was positively delicious.
Seared a 2” London broil for a few minutes on each side (before yt) and put in oven on 200 for 2 hours.
Next day I put it back on a hot plate on top of another on for about an hour.
I sliced into a perfect medium piece of meat.
I think it was amazing to let it sit at room temp in paper towels for some time before searing so it dries it
Thanks.
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Re: Food/Recipe Thread
« Reply #1736 on: September 13, 2018, 12:03:05 AM »
Thanks.
I changed up the recipe. Soy sauce and French herbs. That’s it

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Re: Food/Recipe Thread
« Reply #1737 on: September 13, 2018, 10:42:54 AM »
Which cut is recommended for yapchik?

kolichel or cheek meat works well, too.
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Re: Food/Recipe Thread
« Reply #1738 on: September 13, 2018, 11:13:14 AM »
Which cut is recommended for yapchik?
Any cheap chuck works.
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Re: Food/Recipe Thread
« Reply #1739 on: September 13, 2018, 11:49:31 AM »
Ok let me be more specific i want a tender and fatty cut
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