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Stoneyluv said:
yeah the fire alarms were singin!!! band aid was pure coincidental.. i keep band aids laying around everywhere!! ya know, it's me!!

the fire alarms are very sensitive and it's one thing i'm not upset about. they go off before i even see smoke so i just deal with them. my buddy got the one down for me and says how do ya get the battery out.. i said idk, see the one with tape holding it together, i threw that one on the floor to open it up last time!! 😆

but we didn't burn anything!! it was just from the broiler on high...

.

not that i do it for tradition but i never buy or eat lunch meat so xmas and easter i get ham!!!! almost couldn't find the brand we like but after the third store we scored!!!!! already sliced and bagged it... ate my fist ham sandwich yesterday!!

View attachment 35316

and then yesterday my buddy stops by with a prime rib roast for us!! i sliced it half and seasoned them up good added some herbs and in the vacuum bags they went!!!! look out sous vide prime rib baby!!!

View attachment 35315

merry christmas foodies!!!!!!!!!
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Nice scores there Dude!
That meat slicer you have looks like one mean motor scooter! Baddass brother! Mine is like 99% plastic. :sneaky:Maybe the only stainless steel is the blade and the pushrod parts

Cool_Beans said:
Chinese takeout tonight, brunch tomorrow. Eggs benny for 8 which is always fun, wilted spinach salad with warm bacon vinaigrette, home fries and fruit salad. Mexican shrimp cocktail and mimosas.

Merry Christmas everyone, hope you all have a great holiday and eat well.
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Benny's sound good AF right now! Gotta work today and tomorrow then off for a week. Egg Bennies sound like the perfect breakfast to start my mini vacation!
;
:
:
Kept it simple this morning for breakfast....

reheated home made 'tillas on the griddle...Love it when they pillow up like this with the hot air pocket

IMG_6183.JPG

And a world class bean and cheese taco!
Loaded with refried beans and home made queso then topped with salsa, avocado, red onion, and cilantro

IMG_6187.JPG
 
First culinary class final exam sem 1 was 1 order of EB. It's a good exercise in time management mixed w technical skill. I already knew basically how to make it so I was able to refine vs starting from zero like everyone else. Hollandaise busted a lot of noobie balls in that class lol. Not super hard dish but pretty well mastered it so if anyone needs tips or whatever hit me up!
 
Cool_Beans said:
First culinary class final exam sem 1 was 1 order of EB. It's a good exercise in time management mixed w technical skill. I already knew basically how to make it so I was able to refine vs starting from zero like everyone else. Hollandaise busted a lot of noobie balls in that class lol. Not super hard dish but pretty well mastered it so if anyone needs tips or whatever hit me up!
Click to expand...
Me. How do you get it to not clump up or overcook? I try and exercise temperature discipline but sometimes it gets away from me.
 
Rootsruler said:
Me. How do you get it to not clump up or overcook? I try and exercise temperature discipline but sometimes it gets away from me.
Click to expand...
Keep the water in the double boiler just barely simmering, and the mixing bowl should be over the water not touching it.
Some make it harder on themselves by trying to whisk in the fat while still on the double boiler/heat. You only need to whisk the yolks over the heat with a little water (or a vinegar/shallot/peppercorn reduction if being fancy) until they turn pale yellow and triple in volume. Fat is whisked in off heat.
Keep a little glass of warm water handy and if it starts getting too thick or starts to separate, whisk in a splash of water to adjust consistency.
Add the lemon juice last, just enough to perk the sauce up but not overwhelm. It is a butter sauce so that should be the dominant flavor.

Ratio of yolk to butter should be roughly 2-3oz butter per yolk. The more yolks, higher ratio of fat can be held in the emulsion.
Whole or clarified butter can be used. Unsalted. I prefer clarified butter for the glossy sheen it gives the sauce.
 
Cool_Beans said:
Keep the water in the double boiler just barely simmering, and the mixing bowl should be over the water not touching it.
Some make it harder on themselves by trying to whisk in the fat while still on the double boiler/heat. You only need to whisk the yolks over the heat with a little water (or a vinegar/shallot/peppercorn reduction if being fancy) until they turn pale yellow and triple in volume. Fat is whisked in off heat.
Keep a little glass of warm water handy and if it starts getting too thick or starts to separate, whisk in a splash of water to adjust consistency.
Add the lemon juice last, just enough to perk the sauce up but not overwhelm. It is a butter sauce so that should be the dominant flavor.

Ratio of yolk to butter should be roughly 2-3oz butter per yolk. The more yolks, higher ratio of fat can be held in the emulsion.
Whole or clarified butter can be used. Unsalted. I prefer clarified butter for the glossy sheen it gives the sauce.
Click to expand...
Oh Boy! I don't do it the traditional way over a double boiler.

I use fridge cold eggs and separate the yolks from the whites. I've noticed it's easier to separate when they are cold. I let the yolks warm up some in a tall jar. I add in the lemon juice, salt and some hottish water and put my stick blender in the jar and start blending while I drizzle in the hot ghee. If it gets too thick I add some of the hottish water to loosen it up.

Maybe I'm getting the ghee to hot and cooking the yolks or maybe I need to blend at a higher speed so that the yolks and butter emulsify and don't cook and clump up? Not sure but I may try the traditional method if it can yield a more consistent product.

Thanks for the tips Bro!!
 
Rootsruler said:
Oh Boy! I don't do it the traditional way over a double boiler.

I use fridge cold eggs and separate the yolks from the whites. I've noticed it's easier to separate when they are cold. I let the yolks warm up some in a tall jar. I add in the lemon juice, salt and some hottish water and put my stick blender in the jar and start blending while I drizzle in the hot ghee. If it gets too thick I add some of the hottish water to loosen it up.

Maybe I'm getting the ghee to hot and cooking the yolks or maybe I need to blend at a higher speed so that the yolks and butter emulsify and don't cook and clump up? Not sure but I may try the traditional method if it can yield a more consistent product.

Thanks for the tips Bro!!
Click to expand...
Friction from the blender will heat it up too.
 
GoodShit97 said:
Thanks!
I went to an estate sale a couple weeks ago and picked up a kitchen aid P600 with all the attachments, (a 600 dollar professional grade mixer) for 200 bucks so i had to test it out lmao.
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Score! I beat the hell out of mine and havent burned up the gears yet. Pretzel dough heats it up the most.
 
wow some killer meals lately!!!

GoodShit, that's my womans favorite plate right there!! i'm not a fan of green beans to much but i can tolerate the french cut like that the most!!
and your bread looks perfect man!!! huge score on that mixer!!!!!!!

Bandit, when you make the tacos puffy like that, is that what they're calling san antonio tacos? or is it more than just the shell that makes them SA?

our slicer only gets used twice a year and lives on the bottom cabinet the rest of the time, only two plastic parts, the bolt to hold the blade on and a washer, the washer broke many years ago i had been using a homemade one for almost 15 years, it worked ok but not perfect.. fast forward to 3D printer times and i now have a perfect fitting washer thats better than the original!!! hehe
.

cooked a rib roast for 16 hours at 130* last night!! along with left over scalloped potatoes and steamed asparagus...

002.JPG
 
Cool_Beans said:
Score! I beat the hell out of mine and havent burned up the gears yet. Pretzel dough heats it up the most.
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I used the grinder attachment to grind 15 pounds of chunked venison Saturday and it barely got warm. Worked great too!
 
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GoodShit97 said:
I used the grinder attachment to grind 15 pounds of chunked venison Saturday and it barely got warm. Worked great too!
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Yeah it's not bad dude I make sausages at home from time to time and it does a decent job for an attachment on a mixer. If you ever want to try making links, Hannaford's has pork casings out back if you ask the butcher nicely.

Good way to clean out yur grinder is feed through ice cubes right at the end btw.
 
Stoneyluv said:
wow some killer meals lately!!!

GoodShit, that's my womans favorite plate right there!! i'm not a fan of green beans to much but i can tolerate the french cut like that the most!!
and your bread looks perfect man!!! huge score on that mixer!!!!!!!

Bandit, when you make the tacos puffy like that, is that what they're calling san antonio tacos? or is it more than just the shell that makes them SA?

our slicer only gets used twice a year and lives on the bottom cabinet the rest of the time, only two plastic parts, the bolt to hold the blade on and a washer, the washer broke many years ago i had been using a homemade one for almost 15 years, it worked ok but not perfect.. fast forward to 3D printer times and i now have a perfect fitting washer thats better than the original!!! hehe
.

cooked a rib roast for 16 hours at 130* last night!! along with left over scalloped potatoes and steamed asparagus...

View attachment 35517
Click to expand...
Looking tasty there!
 
Stoneyluv said:
wow some killer meals lately!!!

GoodShit, that's my womans favorite plate right there!! i'm not a fan of green beans to much but i can tolerate the french cut like that the most!!
and your bread looks perfect man!!! huge score on that mixer!!!!!!!

Bandit, when you make the tacos puffy like that, is that what they're calling san antonio tacos? or is it more than just the shell that makes them SA?

our slicer only gets used twice a year and lives on the bottom cabinet the rest of the time, only two plastic parts, the bolt to hold the blade on and a washer, the washer broke many years ago i had been using a homemade one for almost 15 years, it worked ok but not perfect.. fast forward to 3D printer times and i now have a perfect fitting washer thats better than the original!!! hehe
.

cooked a rib roast for 16 hours at 130* last night!! along with left over scalloped potatoes and steamed asparagus...

View attachment 35517
Click to expand...

That prime rib look outstanding! I like how you're not fucking around with the SV and going big the way you do. Baddass bro. 🤘

Sounds like your slicer gets used more than mine🥴
I bought mine maybe 10 years ago and have probably used it 6-7 times. Every now and then I'll put a chuck roast out on the Santa Maria rotisserie then shave it down for lunch meat. Used it a couple other times for large blocks of cheese but yeah it stays out in the laundry room.

The SA puffy taco is something of a legend and has a little bit of Hatfields and McCoy thing between the two brothers who invented it in the 1950s, Ray & Henry Lopez. Some claim it was done earlier around 1938 but Ray and Henry are considered where it started. And those things are the fucking pride of San Antonio! When it comes to Tex-Mex cuisine, it starts with the puffy taco.
In fact now you got me craving some and might need to take a drive. There's a pretty good spot here in Austin with some great puffy tacos but Ray's or Henry's down in SA is worth the trip. I'm already on a taco bender too. I get this craving and I'll eat tacos until there are no more tacos to be had!

The big difference between what I did in that post and the real puffy is deep frying.
On the griddle they'll puff up but then deflate once I put them in the tortilla warmer. I like doing it because that hot air keeps the warmer warm and they get a little steamed from it.
Deep frying a tortilla does the same thing but it will stay puffy since it's fried to a crisp.
The trick though is the tool used to fold it and keep it puffy otherwise if it stays flat it's a tostada. And that tool was kept secret by the two brothers for decades like it was cold war nuclear codes or something. But word got out eventually and those rumors eventually turned into what we see today in taco shell tongs.

Speaking of tacos my wife considers this blasphemy but I don't give a fuck! I'm a gringo on a taco bender and aint nothing gonna stop me, she can only hope to contain me.
I took her chicken + rice and red mole sauce with a little shredded gruyere and made it into tacos last night.
Her sauce is so good she could sell it. She does it with chicken but with hints of Caribbean and coastal Mexico flavors in there I've convinced her we should do it with shrimp, tilapia, and even a vegan one with squash and root veggies. Could even use it as an enchilada sauce.

IMG_6194.JPG
 
GoodShit97 said:
Your woman has damn good taste then man.
You cant go wrong with steak, taters, and french cut green beans lmao.
Click to expand...

i showed her the pic and she said wow they didn't overcook the deer meat either!!! then she looks at me and says when you makin that for me??

Bandit420 said:
That prime rib look outstanding! I like how you're not fucking around with the SV and going big the way you do. Baddass bro. 🤘

Sounds like your slicer gets used more than mine🥴
I bought mine maybe 10 years ago and have probably used it 6-7 times. Every now and then I'll put a chuck roast out on the Santa Maria rotisserie then shave it down for lunch meat. Used it a couple other times for large blocks of cheese but yeah it stays out in the laundry room.

The SA puffy taco is something of a legend and has a little bit of Hatfields and McCoy thing between the two brothers who invented it in the 1950s, Ray & Henry Lopez. Some claim it was done earlier around 1938 but Ray and Henry are considered where it started. And those things are the fucking pride of San Antonio! When it comes to Tex-Mex cuisine, it starts with the puffy taco.
In fact now you got me craving some and might need to take a drive. There's a pretty good spot here in Austin with some great puffy tacos but Ray's or Henry's down in SA is worth the trip. I'm already on a taco bender too. I get this craving and I'll eat tacos until there are no more tacos to be had!

The big difference between what I did in that post and the real puffy is deep frying.
On the griddle they'll puff up but then deflate once I put them in the tortilla warmer. I like doing it because that hot air keeps the warmer warm and they get a little steamed from it.
Deep frying a tortilla does the same thing but it will stay puffy since it's fried to a crisp.
The trick though is the tool used to fold it and keep it puffy otherwise if it stays flat it's a tostada. And that tool was kept secret by the two brothers for decades like it was cold war nuclear codes or something. But word got out eventually and those rumors eventually turned into what we see today in taco shell tongs.

Speaking of tacos my wife considers this blasphemy but I don't give a fuck! I'm a gringo on a taco bender and aint nothing gonna stop me, she can only hope to contain me.
I took her chicken + rice and red mole sauce with a little shredded gruyere and made it into tacos last night.
Her sauce is so good she could sell it. She does it with chicken but with hints of Caribbean and coastal Mexico flavors in there I've convinced her we should do it with shrimp, tilapia, and even a vegan one with squash and root veggies. Could even use it as an enchilada sauce.

View attachment 35610
Click to expand...

man what a cool story!! i wish i had known about those guys when i was there years ago... i had just first saw the puffy shell a few years ago on youtube... i always seem to enjoy a meal better when it has a great back story!!!!

i had some puff up like that on accident but didn't fry them afterwards nor did i even know about that.. guess it will now be a bucket list add....

but man you don't need a trip to SA when you can make em like that in your own kitchen.... seriously bro, i'd eat the cardboard and all!!!
.
ya know the best part of that roast was the leftovers!!!!! hand sliced some out thin and made a big montana with swiss!!!!

003.JPG007.JPG

also made some ham and bean soup today...

001.JPG

🙃🙂🙃
 
Mhmm
 

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Gotta dress it up for "presentation" now lol
 

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So i had frozen pizza for dinner at like 5:00. It was absolutely disgusting so i trashed it and decided id eat later.

So here it is quarter to 9, and i made tomorrow dinner for snack? Or real dinner? Idk. Anyways, venison chops (backstrap) onions, and basmatti rice.

20240104_204416.jpg

Didnt let the chops rest as long as i usually do so they bled a little tonight.
 
I get this at the Dollar General, it costs me 1 friggen dollar and it makes almoat anything taste delicious. 20240104_205226.jpg
Its salt, garlic, paprika, onion, black and red pepper. Goes really well on rice and chicken.
 
GoodShit97 said:
So i had frozen pizza for dinner at like 5:00. It was absolutely disgusting so i trashed it and decided id eat later.

So here it is quarter to 9, and i made tomorrow dinner for snack? Or real dinner? Idk. Anyways, venison chops (backstrap) onions, and basmatti rice.

View attachment 37187

Didnt let the chops rest as long as i usually do so they bled a little tonight.
Click to expand...
Mouth is watering so bad looking at that lol. Havent had time to eat much this week and its catching up to me.
 
GoodShit97 said:
So i had frozen pizza for dinner at like 5:00. It was absolutely disgusting so i trashed it and decided id eat later.

So here it is quarter to 9, and i made tomorrow dinner for snack? Or real dinner? Idk. Anyways, venison chops (backstrap) onions, and basmatti rice.

View attachment 37187

Didnt let the chops rest as long as i usually do so they bled a little tonight.
Click to expand...

what, no pickles? 😆

GoodShit97 said:
I get this at the Dollar General, it costs me 1 friggen dollar and it makes almoat anything taste delicious. View attachment 37189
Its salt, garlic, paprika, onion, black and red pepper. Goes really well on rice and chicken.
Click to expand...

the cheap brands are the best, they can't afford to put any preservatives or shit!!
 
Stoneyluv said:
what, no pickles? 😆



the cheap brands are the best, they can't afford to put any preservatives or shit!!
Click to expand...
Haha nope, no pickles! But i do have 4 quarts of fresh dills my dad made for my wife lol.

For sure!! I get 90% of the dollar seasonings, plus im poor so i kinda have too lmao🤣🤣
 
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