Catchall Food Thread

[Tony S]

Creamy lemon pasta with lobster I made over the holidays.

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Damn

 

[dan ross]

Creamy lemon pasta with lobster I made over the holidays.

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That looks amazing! I need the recipe!

 

[dan ross]

They were in the freezer section, not fresh.

There is thing that happened about a dozen years ago in Maine fish markets ; “ frozen and fresh frozen” . Since lobster is as much about texture, as anything, fresh is obviously the best but if it hasn’t been frozen too long it’s generally ok and as Phil said, butter has miraculous powers.

 

[Andy Mink]

It was cold and windy last night so the tritip was done in the oven. For $1/# over choice the prime is worth it. I used some leftover rub that I made up for a prime rib. Yummy! On a rack in the pan at 250° until it hit about 115°, then the broiler to get it to 130°, then seared in the pan to 135°. Perfect. BTW, that skillet is a 17 inches. Not a small piece of cow.

 

[Plai]

Looks wonderful.

I also do tritips often. Lately been just going all low temp and then a broil/high heat at the end for a little color. Searing just seems to leave too large of a grey band (imo).

I'm also waiting for a dry spell to cook over charcoal again. The wet charcoal bag is shaming me daily.

 

[James]

On a rack in the pan at 250° until it hit about 115°,

How long was that?

 

[Tony S]

Not a small piece of cow.

Signature worthy.

 

[Andy Mink]

How long was that?

It started out pretty cold, about 1½ hours I think. I got behind and didn't get it out of the fridge early enough though I've recently read it doesn't matter a lot if you don't let it come to room temp. Some of these bigger cuts off meat would have to sit for quite a while.

 

[MountainMonster]

huevos rancheros con chili verde

 

[Uncle-A]

Just a little snack tonight and I thought I would share a picture.

 

[Uncle-A]

Easter Sunday Brunch

 

[Uncle-A]

Two on the grill and two thinner ones waiting.

 

[Jersey Skier]

Passover smoked leg of lamb.

 

[lisamamot]

Happy Easter - focaccia and charcuterie app

 

[Marker]

Two on the grill and two thinner ones waiting. View attachment 200006

I cut my own from a rib roast I purchased at a BIG discount. Rubbed with salt, pepper, garlic, and olive oil. Served with a Chateauneuf-du-Pape 2010.

 

[Uncle-A]

I cut my own from a rib roast I purchased at a BIG discount. Rubbed with salt, pepper, garlic, and olive oil. Served with a Chateauneuf-du-Pape 2010.

The two thinner ones are for my wife and daughter the two thicker ones are for my daughter's partner and myself. I was careful about timing and all four finished just the way everyone likes their steak. No complaints about it being "Not the way I like it".

 

[Uncle-A]

This last one is for @Philpug

 

[Marker]

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This last one is for @Philpug

Wow, there are so many more than I thought. I've got a cookbook from Biba Caggiano that is full of regional pasta dishes like these. The Bolognese and Napoletano are in there, but the others might be under different names. I've made her Lasagna Bolognese and it tastes just like that I had in Ferrara on an extended business trip/plant trial. Ferrara is famous for its pumpkin ravioli (cappellacci di zucca) that I always had served with a pork ragu made with prosciutto. If you search the internet, they say they are served with melted butter and sage, but I never saw it that way on the many menus, although it was late fall, almost winter.

Tonight I'm making a simple tomato sauce with prosciutto, fennel, basil, and garlic that is served over thin spaghetti. This is a family favorite from an old Italian-American cookbook that my wife uses for other dishes.

 

[Tex]

My son made this beef bourguignon last night, the boy can cook, it was delicious. He said he followed Julia Child recipe, no pearl onions. He also cut the carrots really small, vs the recipe calls for big carrot chunks.



Taking my mom some.

 

[Marker]

My son made this beef bourguignon last night, the boy can cook, it was delicious. He said he followed Julia Child recipe, no pearl onions. He also cut the carrots really small, vs the recipe calls for big carrot chunks.

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Taking my mom some.

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For ski season I really like a beef carbonnade made with a dark Belgian ale and mushrooms.