Cooking thread

Discussion in 'Food and Drink' started by DYohn, Mar 21, 2017.

  1. Chris Slade

    Chris Slade Well-Known Member Top Poster

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    Sounds like (and I am not trying to be that guy) you had a center cut or chateaubriand, to be around the 2 pound mark. This makes sense. For me a tenderloin weighs more like 6 pounds. I figured you cooked it sous vide, and that was what got me 6 or 7 pounds sous vide, seems like a big deal, and a pan large enough to do the sear would be damn large.

    Regardless it looks like a work of art.
     
  2. CJ

    CJ Bronze Member Admin Top Poster

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    I bought a whole tenderloin. It was well over $100. I only cooked this piece of it. The rest was vacuum sealed.
     
  3. DYohn

    DYohn Bronze Member Donor Top Poster

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    I don’t have pictures but last weekend I brined and smoked two whole chickens. Stripped the meat out, put all the bones, skin, drippings, etc. in the slow cooker along with three onions, a chopped celery root, carrots. a half bottle of Chardonnay, some water, spices like fresh thyme and Chinese peppercorns and cooked on low for 24 hours. Strained for the broth. Made from scratch egg noodles and with the broth and some of the thigh meat made chicken soup. It was great and lots of leftover stock for later.
     
    Last edited: Oct 31, 2018
  4. John Celardo

    John Celardo Well-Known Member Donor

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    I didn't take photos, but I made Jacques Pepin's crispy onion-crusted fish the other night, and it was great. I saw him make it on Simply Ming, and it's easy and delish! I used flounder, but I didn't make the anchovy butter. As a side I fried some small multi-colored potatoes and shallots in duck fat. Here's the fish recipe.

    Onion-crusted sole with anchovy butter - Chef Impersonator
     
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  5. Chris Slade

    Chris Slade Well-Known Member Top Poster

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    Yeap I buy the whole tenderloins, I have to dress it, then I cut it into steaks and stir fry strips (what is not good for steak). Pretty much the only red meat we eat in our house. It isn't cheap, but it is damn good.
     
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  6. Carl V

    Carl V Well-Known Member Donor Top Poster

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    Fresh ground ribeye, carmelised onion with portobellos, sautéed spinach melted fontina with Romano. Sourdough bread. Nice ridge wine. 4AC43C96-217A-402B-B68D-F53C569677A7.jpeg
     
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  7. CJ

    CJ Bronze Member Admin Top Poster

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    FF52B930-6B4F-4D0A-BE94-E752B8D71581.jpeg No one has any photos from the holiday?
     
  8. Carl V

    Carl V Well-Known Member Donor Top Poster

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    C51AEE33-1297-4ABE-A371-C0FE17E46476.jpeg That looks good. Ha ha. Only picture was of some of the wine.
     
  9. Carl V

    Carl V Well-Known Member Donor Top Poster

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    75B89D85-37FB-4E4B-A1CC-FD7E0B6FE3A1.jpeg Left overs since then.
    Brunch was egg scramble with fresh black truffles.
     
  10. Carl V

    Carl V Well-Known Member Donor Top Poster

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    Dessert tonite. Will be repurposing old bread as bread pudding with bourbon sauce.
     

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  11. claud

    claud Well-Known Member Donor

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    Just DAMN Carl! I shoulda ate at your house today.
     
  12. Chris Smith

    Chris Smith Well-Known Member

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    Got to use my cleaver to break down Tom to make stock

    6039E426-5E3D-4BB7-B267-2BF2AFFE264D.jpeg 19C1FA8E-E2D6-44C6-9BC6-69BE6A801EAA.jpeg 5949A36A-AD38-41BA-9A05-F62D5A7ACCEA.jpeg
     
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  13. DustinDavis

    DustinDavis Well-Known Member

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    Made lots of stuff recently. For Thanksgiving and Xmas we like to buck tradition whenever we can. This Thanksgiving was just me and the wife and kids so we decided on a homemade Italian meal. Scratch-made everything: pasta, meatballs, etc. I didn't take photos of it all but I did take one of this cheesecake, my first, and as usual I did not keep it simple. This was a Bobby Flay Caramel-Apple Cheesecake recipe. Scratch crust, cake, sauce, and topping. To paraphrase Ferris: It is so choice. If you have the means, I highly recommend making one.

    IMG_0011.JPG
     
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  14. DustinDavis

    DustinDavis Well-Known Member

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    My favorite dessert.
     
  15. pillatier

    pillatier Well-Known Member

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    Yum!:grinning:
     
  16. John Celardo

    John Celardo Well-Known Member Donor

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    We had a couple of good friends over, so it was four for dinner. None of us are turkey fans, so chef Celardo made salmon on cedar planks, broccoli with crispy shallots, and tri-colored potatoes fried in duck fat. Washed it down with some nice Smith Hook cab. Mixed berries with a splash of cognac with whipped cream ended the meal. Unfortunately, the chef overdid the cab and had to recuperate in the bedroom for a little while. :persevere: He rallied and made some espresso. :sunglasses:
     
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