What are you making tonight?

tragabigzanda · Post by **tragabigzanda** » Sun September 15, 2019 5:45 pm

from the ashes of tonkotsu

spike · Post by **spike** » Sun September 15, 2019 5:46 pm

tragabigzanda wrote:
spike wrote:
tragabigzanda wrote:I made this David Tanis recipe last night and it was so great. Looking forward to leftovers later.

Green Chile Chicken Stew

link?
https://cooking.nytimes.com/recipes/102 ... icken-stew

breaded chicken in a stew has me intrigued...

tragabigzanda · Post by **tragabigzanda** » Sun September 15, 2019 5:47 pm

from the ashes of tonkotsu

doug rr · Post by **doug rr** » Sun September 15, 2019 5:59 pm

tragabigzanda wrote:
doug rr wrote:
tragabigzanda wrote:Doug what’s your apron game like?
i have 2 that were given to me from friends but i never wear one
But what does it say or is there a picture on it or what

one is just a nice plain linen and the other one has a pig on it with the cuts of meat...

doug rr · Post by **doug rr** » Sun September 15, 2019 10:25 pm

doug rr wrote:stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck

this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...

spike · Post by **spike** » Mon September 16, 2019 1:05 am

We picked up Costco’s chicken street tacos kit for dinner. It’s actually quite good.

wease · Post by **wease** » Mon September 16, 2019 1:35 am

doug rr wrote:
doug rr wrote:stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...

The Myron Mixon method.

Chris_H_2 · Post by **Chris_H_2** » Mon September 16, 2019 2:33 am

doug rr wrote:
doug rr wrote:stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...

see. this is where sous vide is your friend.

doug rr · Post by **doug rr** » Mon September 16, 2019 4:01 pm

Chris_H_2 wrote:
doug rr wrote:
doug rr wrote:stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
see. this is where sous vide is your friend.

it came out perfect...now we get roast beef sandwiches for tonight

Chris_H_2 · Post by **Chris_H_2** » Mon September 16, 2019 5:23 pm

doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
doug rr wrote:stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
see. this is where sous vide is your friend.
it came out perfect...now we get roast beef sandwiches for tonight

did you au jus that shit?

doug rr · Post by **doug rr** » Mon September 16, 2019 5:32 pm

Chris_H_2 wrote:
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
doug rr wrote:stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
see. this is where sous vide is your friend.
it came out perfect...now we get roast beef sandwiches for tonight
did you au jus that shit?

no, i used peanut butter..

Chris_H_2 · Post by **Chris_H_2** » Mon September 16, 2019 5:43 pm

doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
doug rr wrote:stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
see. this is where sous vide is your friend.
it came out perfect...now we get roast beef sandwiches for tonight
did you au jus that shit?
no, i used peanut butter..

describe your au jus production. water + packaged shit?

doug rr · Post by **doug rr** » Mon September 16, 2019 5:52 pm

Chris_H_2 wrote:
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
doug rr wrote:stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
see. this is where sous vide is your friend.
it came out perfect...now we get roast beef sandwiches for tonight
did you au jus that shit?
no, i used peanut butter..
describe your au jus production. water + packaged shit?

just a very simple use of the drippings, a little flour, some beef broth..thats pretty much it..you?

Chris_H_2 · Post by **Chris_H_2** » Mon September 16, 2019 6:06 pm

doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
doug rr wrote:stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
see. this is where sous vide is your friend.
it came out perfect...now we get roast beef sandwiches for tonight
did you au jus that shit?
no, i used peanut butter..
describe your au jus production. water + packaged shit?
just a very simple use of the drippings, a little flour, some beef broth..thats pretty much it..you?

pretty much the same for me. i've always been terrible at homemade gravies, roux, etc. though.

doug rr · Post by **doug rr** » Mon September 16, 2019 6:33 pm

Chris_H_2 wrote:
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
doug rr wrote:stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
see. this is where sous vide is your friend.
it came out perfect...now we get roast beef sandwiches for tonight
did you au jus that shit?
no, i used peanut butter..
describe your au jus production. water + packaged shit?
just a very simple use of the drippings, a little flour, some beef broth..thats pretty much it..you?
pretty much the same for me. i've always been terrible at homemade gravies, roux, etc. though.

yeah, i'm not bad but i prefer if my wife does it...she made killer yorkshire pudding last night to go with it..

Chris_H_2 · Post by **Chris_H_2** » Mon September 16, 2019 6:37 pm

doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
doug rr wrote:stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
see. this is where sous vide is your friend.
it came out perfect...now we get roast beef sandwiches for tonight
did you au jus that shit?
no, i used peanut butter..
describe your au jus production. water + packaged shit?
just a very simple use of the drippings, a little flour, some beef broth..thats pretty much it..you?
pretty much the same for me. i've always been terrible at homemade gravies, roux, etc. though.
yeah, i'm not bad but i prefer if my wife does it...she made killer yorkshire pudding last night to go with it..

to say the least, my wife cannot cook. at. all.

wease · Post by **wease** » Tue September 17, 2019 12:32 am

Roasted pork tenderloin, baked sweet potatoes

doug rr · Post by **doug rr** » Tue September 17, 2019 12:49 am

wease wrote:Roasted pork tenderloin, baked sweet potatoes

do you like pork pink inside? i have to admit that it still freaks me out

wease · Post by **wease** » Tue September 17, 2019 1:58 am

doug rr wrote:
wease wrote:Roasted pork tenderloin, baked sweet potatoes
do you like pork pink inside? i have to admit that it still freaks me out

Yeah. A little pink is ok.

dimejinky99 · Post by **dimejinky99** » Tue September 17, 2019 1:40 pm

It’s really not good to leave pork pink. One meat you should never do that with.

Red Mosquito

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