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re: What’s the one thing you cook at home that you think you do better than most restaurant?
Posted on 8/5/19 at 10:46 pm to lsupride87
Posted on 8/5/19 at 10:46 pm to lsupride87
0
Posted on 8/5/19 at 10:47 pm to lsupride87
There are soo many threads about steaks. Look for people going outside on a cast iron pan and heating it up past 500 and throwing a prime strip or rib eye on. $50 gas rig.
Posted on 8/5/19 at 11:03 pm to al_cajun
Spaghetti and Meatballs
Lasagna
Pizza
Fried Seafood
Mashed potatoes
(I sound fat)
Lasagna
Pizza
Fried Seafood
Mashed potatoes
(I sound fat)
This post was edited on 8/5/19 at 11:05 pm
Posted on 8/5/19 at 11:07 pm to lsupride87
quote:
I would love to know how y’all cook steak better than most restaurants
I don’t prepare/cook my steak as perfectly as Ruth Chris per se, but the meat I purchase is better quality.
Posted on 8/5/19 at 11:09 pm to Pandy Fackler
quote:
Banh mi.
Are you actually baking the baguette? Making the pate? Making the cha lua and roasting the pork for a banh mi dac biet?
Or are you just buying separate ingredients from an Asian market and assembling at home?
If you can actually make all that, I'll be impressed.
This post was edited on 8/5/19 at 11:15 pm
Posted on 8/5/19 at 11:14 pm to al_cajun
Most northern Mexican dishes
Posted on 8/5/19 at 11:20 pm to offshoreangler
Seared sea scallops
Posted on 8/5/19 at 11:28 pm to offshoreangler
quote:
Are you actually baking the baguette? Making the pate? Making the cha lua and roasting the pork for a banh mi dac biet?
Or are you just buying separate ingredients from an Asian market and assembling at home?
If you can actually make all that for $4 at my favorite spot, I'll be impressed.
Well no, i'm not baking the bread but i am mixing the marinade, marinading the meat for 24 hrs. Pickling the carrots and radish, mixing a spicy sour cream/mayo dressing and mixing the nuoc cham. Of course there's fresh cilantro, cucumber and peppers. I like fresh jalapeno.
I've had banh mi sandwiches all over the place and they're all good. I like mine better.
I make mine with marinated and grilled pork, shrimp, chicken or beef. Usually pork. I don't like pork roll or pate. I don't like the texture.
They're pretty inexpensive to make.
This post was edited on 8/5/19 at 11:35 pm
Posted on 8/5/19 at 11:50 pm to al_cajun
Shrimp scampi
Posted on 8/6/19 at 12:05 am to John McClane
I think my Kraft single and white bread grilled cheese is better than the restaurants. But thats a nostalgia thing
Posted on 8/6/19 at 4:33 am to al_cajun
Boiled crawfish
Posted on 8/6/19 at 5:16 am to al_cajun
Scrambled eggs.
Posted on 8/6/19 at 7:31 am to al_cajun
I can cook a steak just as good as a steakhouse, red sauce (my wife does this better than me), and boiled crawfish.
Obviously nothing very "chefy".
Obviously nothing very "chefy".
Posted on 8/6/19 at 8:04 am to Mingo Was His NameO
quote:
but you just can't really buy the same quality meat that a good steak house is going to use.
Umm Costco has it all the time. So does Iverstine
Posted on 8/6/19 at 8:14 am to al_cajun
rice dressing for sure.
Posted on 8/6/19 at 8:22 am to lsupride87
quote:
I would love to know how y’all cook steak better than most restaurants
If you are counting chili’s and such then sure
If you are narrowing it down to actual steakhouses, I just don’t see it. I consistently get a delicious medium rare prime cut of meat
I would love to know what y’all do to make it better
What I do is kinda cheating when comparing to a restaurant because it would never be economical to implement. I reverse sear on my smoker and the wood smoke for an hour plus gives the meat incredible flavor.
This post was edited on 8/6/19 at 8:34 am
Posted on 8/6/19 at 9:05 am to Yat27
quote:Pretty much every place does them better than I do.
Plenty of places do burgers better than I do.
Posted on 8/6/19 at 9:05 am to al_cajun
quote:
I reverse sear on my smoker and the wood smoke for an hour plus gives the meat incredible flavor.
I’ve started using my smoker on fillets and NY strips as well. I don’t reverse sear, but I sear over Pecan or Mesquite wood in the fire box, then put them in the barrel at 210-230 degrees (can’t always get that perfect 220) for a bit so it can soak in some wood flavor. Damn tasty.
Posted on 8/6/19 at 9:14 am to lsupride87
quote:
I would love to know how y’all cook steak better than most restaurants
If you are counting chili’s and such then sure
If you are narrowing it down to actual steakhouses, I just don’t see it. I consistently get a delicious medium rare prime cut of meat
I would love to know what y’all do to make it better
i was coming in here to post steaks too.
i dont know. maybe its being the person to select the steaks and i feel like nobody can cook them to the precise 'rare' that i can.
also you're not going to have anything that comes close to this for $25 at a restaurant.
This post was edited on 8/6/19 at 9:30 am
Posted on 8/6/19 at 9:31 am to al_cajun
Red beans and blackened redfish.
Redfish probably just because it doesn't sit after cooking and gets eaten immediately.
Redfish probably just because it doesn't sit after cooking and gets eaten immediately.
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