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Started By
Message
re: WFDT
Posted on 6/26/18 at 8:20 pm to BRgetthenet
Posted on 6/26/18 at 8:20 pm to BRgetthenet
What the hell? I’ll bet that tastes awesome!
0
Posted on 6/26/18 at 8:26 pm to Jibbajabba
quote:
A different project got tackled tonight. My first try at Limoncello.
Did you use vodka or everclear? Looks like it’s refreshing.
Posted on 6/26/18 at 8:37 pm to OTIS2
I made fish sticks for the boys and ate a few of them myself.
Posted on 6/26/18 at 8:46 pm to jaydoubleyew
I’m starting out with vodka. It is the basic recipe. 2cups water, 2 cups vodka, 5 lemons zested, 3/4 cup of superfine sugar. 3 hours at 135f.
I’m hoping I didn’t get too much pith in the zest.
I’m hoping I didn’t get too much pith in the zest.
Posted on 6/26/18 at 10:07 pm to BRgetthenet
Sous vide prime bone-in ribeye from the HEB
Posted on 6/26/18 at 10:12 pm to busbeepbeep
I need the name of the blackening stuff y’all were talking about the other day, baw
Ribeye looks good
Ribeye looks good
Posted on 6/26/18 at 10:43 pm to busbeepbeep
What method do you use to get that crust like that? Broiler? Direct flames on grill? Cast iron? Please advise. Thank you.
Posted on 6/26/18 at 10:54 pm to little billy
Cast iron, but they have some badass seasoning I’m trying to remember the name of. Bus uses it.
It makes all the difference.
It makes all the difference.
Posted on 6/26/18 at 10:57 pm to BRgetthenet
Yeah that steak looks phenomenal
Posted on 6/26/18 at 11:13 pm to OTIS2
Pulled pork on French and fries
Posted on 6/26/18 at 11:16 pm to BRgetthenet
Hard Core Carnivore Black?
Posted on 6/26/18 at 11:19 pm to busbeepbeep
Good lawd. My don’t look that good. Way to go baw
Posted on 6/26/18 at 11:53 pm to List Eater
quote:
Hard Core Carnivore Black
Posted on 6/27/18 at 12:22 am to busbeepbeep
Nice crust!
Posted on 6/27/18 at 5:01 am to List Eater
quote:
Hard Core Carnivore Black?
Yep that's the one. I add a little bit of kosher salt and cracked black pepper as well.
And with a bone-in cut, I do a shallow fry in oil in the cast iron versus a more dry sear, as the meat shrinks a bit after the sous vide and the bone can reduce the surface contact of the steak for the maillard reaction.
I started using this Iwatani burner outside for my searing, as it gets hotter than my glass top electric stove and it doesn’t cause a smokeout inside.
This post was edited on 6/27/18 at 6:34 am
Posted on 6/27/18 at 6:41 am to busbeepbeep
<$10 for USDA Prime at HEB. Just wish I could get decent seafood for a decent price around here.
Posted on 6/27/18 at 9:03 am to busbeepbeep
quote:
Just wish I could get decent seafood for a decent price around here.
Have you been to 99 Ranch Market?
Posted on 6/27/18 at 11:37 am to List Eater
quote:yep. There and H-Mart. Definitely the cheapest place for seafood, but not in my regular rotation.
Have you been to 99 Ranch Market
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