What's Cooking?

[Terrierman]

7 hours ago, grizwilson said:

That hot sauce is without a doubt the best thing I have ever put on eggs..... I would go for the goat stew over the fish tacos, pickled tilapia  is not my deal.  

I do not eat tilapia.

[ness]

It’s been a long time since I did a belly-busting breakfast. French toast made from an excellent take-and-bake Italian loaf, sliced thick and cooked slowly in butter. With real maple syrup, grade b, some bacon and scrambled eggs. 

[ness]

I really like to possibilities of the droid mushroom powder. Gonna read up on that.  

Okay, I’m letting the autocorrect stand. You get the point. 

[ness]

And, that walleye looks perfectly cooked! Light breading, Golden Brown, not greasy. 

Why is golden brown capitalized there and not here?

[BilletHead]

21 minutes ago, ness said:

 droid mushroom powder. 

      R2D2 gone moldy?

BilletHead

[rps]

11 hours ago, rps said:

I just put a slab of corned beef that I soaked overnight through the vacuum seal process. It now hangs from the side of my pickling pot in 180 degree water. I am targeting 6 PM for dinner. Before then I will add pouches of carrots and potatoes. This promises to be an interesting experiment.

Let's just say I will be doing this again.

 

[BilletHead]

11 minutes ago, rps said:

Let's just say I will be dong this again.

 

               Looks really good,

BilletHead

[rps]

4 minutes ago, BilletHead said:

               Looks really good,

BilletHead

The carrots and green beans were exquisite:  done, but crisp and with an intense flavor.  The potatoes were creamy. The corned beef was done without being soggy. If one decides to sous vide corned beef, an overnight soak in plain water to leach out some of the salt is the way to go.

[ness]

On 4/15/2018 at 7:02 PM, rps said:

The carrots and green beans were exquisite:  done, but crisp and with an intense flavor.  The potatoes were creamy. The corned beef was done without being soggy. If one decides to sous vide corned beef, an overnight soak in plain water to leach out some of the salt is the way to go.

How long did you do the veggies? All at 180 right?

[ness]

Busy schedule, cooking for one, tough conditions. Gotta eat something and be out the door in 45 minutes. Stick with me here...it sounds like nothing, but there are a few little things make this way good.

Preheat oven to 450...Pull hamburger patty out of fridge and season generously with Montreal steak seasoning...heat cast iron skillet over medium heat...lightly butter a Roma Bakery hamburger bun and toast in skillet as it heats...when skillet is hot hot toss in the burger and fry on both sides until just before the smoke detector goes off...pop in oven to finish...when the temp hits about 150 slather on your favorite sweet BBQ sauce and return to oven...let that carmelize and cook to 160 and not a degree more...put on bun and eat.

One skillet, one plate, what I think is a delicious burger.