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What Kind Of Meals Are You Guys Making Now?

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was craving oysters so picked up a box of Chesapeake Bay oysters. Ate some raw but I suck at shucking oysters so I ended up grilling it.

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I ordered oyster knife from Amazon which should be delivered tomorrow. I will be prepared with proper tool next time.
 
Iron Woode said:
I had a hot roast beef sandwich with veggies.
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That's a really crude way to brag about having a 4-way with your wife and her retarded cousins...

We do not tolerate the use of the 'r' word here, in much the same way we do not allow the 'n' word. If this rule it too "precious" for anyone, these forums are simply not for you.

Perknose
Forum Director
 
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allisolm said:
Made corned beef brisket sous vide yesterday. Getting a jump on St Patrick's Day. Did it at 180 for 10 hrs. Delish. Firm enough to slice, soft enough to take bite sized pieces off slice with a fork. Leftovers to make reuben sammiches.
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I bought 2 corned beef rounds today from Costco to make pastrami. I have 2 packer briskets in the fridge I was going to corn but buying prepackaged stuff is so much easier this time of the year. The only problem with the prepackaged corned beef is every company uses different salt level. So it's hard to tell how much I have to desalinate vs if I make it from scratch at home, I control the salt level of the brine so I know exactly how salty it's going to be.
 
ponyo said:
Oh fancy! That looks great! Man who can cook can win any girl's heart. Every guy should learn how to cook.
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Well, I kind of fell into it the hard way. My mom got me a job washing dishes at a catering company she worked for when I was 15. From there I started working in the kitchen. Then I started helping with events. Then I worked on contract for a high-end hotel with a very talented and nasty-tempered French chef, and after a few years of that I started running the kitchen.

Then I got burned out, got another job in manufacturing, then the Internet boom hit and started working in networking, and here I am 2+ decades later...

Today, just look up food videos on YouTube and be done with it :tearsofjoy:
 
Fritzo said:
Today, just look up food videos on YouTube and be done with it :tearsofjoy:
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My mom didn't love to cook, so few and far between were her offerings that garnered enthusiasm and praise. If I wanted to like what I ate, I had to prepare it myself, was what I felt and did as I developed in adolescence. As a STEM major, I was committed to accuracy, so I found and followed recipes to the letter because I considered myself a newbie to cooking. IOW, I approached the kitchen like I approached chem lab. Untold hours preparing often elaborate dishes, accurately. By and by, over decades, I became more practical. I have the implements, most of the ingredients, but, being busy, I dislike spending too much time cooking, so I have my go-to dishes, meals. I intentionally cook a lot at once and eat leftovers over the coming week. I can and do prepare a salad daily in less than 10 minutes that I love. I eat a lot of fresh fruit. My fridge is usually pretty full, the bottom freezer as well. I grow vegetables every summer, I can tomato sauces, plum recipes. I have baked from way before bread machines existed, but have a bread machine these days. I have a commercial microwave. I discovered that my mother was right when she declared that toaster ovens are terrific. I have one of those lined blank books (that I've filled to 85% full) over the years with recipes I've found here or there or worked up myself. I also have a searchable table of recipes I've worked up or found online or where ever in my computer data.
 
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allisolm said:
Made corned beef brisket sous vide yesterday. Getting a jump on St Patrick's Day. Did it at 180 for 10 hrs. Delish. Firm enough to slice, soft enough to take bite sized pieces off slice with a fork. Leftovers to make reuben sammiches.
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I have tried and failed at brisket SO MANY times man.. cooked, smoked, that shit for days and still turns out semi-ok. Problem is I have tasted real brisket. I have tasted haven. I know what it tastes like. I cant friggin reproduce it.
 
cytg111 said:
I have tried and failed at brisket SO MANY times man.. cooked, smoked, that shit for days and still turns out semi-ok. Problem is I have tasted real brisket. I have tasted haven. I know what it tastes like. I cant friggin reproduce it.
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The secret of baking a tender roast that falls apart with a fork is cooking it a really long time. Cook it in a covered baking pan for a couple hours.
 
I will be doing an eye of round steak in mushroom and onion sauce in the Instant Pot with a nice salad on the side tonight.
 
Muse said:
My mom didn't love to cook, so few and far between were her offerings that garnered enthusiasm and praise. If I wanted to like what I ate, I had to prepare it myself, was what I felt and did as I developed in adolescence. As a STEM major, I was committed to accuracy, so I found and followed recipes to the letter because I considered myself a newbie to cooking. IOW, I approached the kitchen like I approached chem lab. Untold hours preparing often elaborate dishes, accurately. By and by, over decades, I became more practical. I have the implements, most of the ingredients, but, being busy, I dislike spending too much time cooking, so I have my go-to dishes, meals. I intentionally cook a lot at once and eat leftovers over the coming week. I can and do prepare a salad daily in less than 10 minutes that I love. I eat a lot of fresh fruit. My fridge is usually pretty full, the bottom freezer as well. I grow vegetables every summer, I can tomato sauces, plum recipes. I have baked from way before bread machines existed, but have a bread machine these days. I have a commercial microwave. I discovered that my mother was right when she declared that toaster ovens are terrific. I have one of those lined blank books (that I've filled to 85% full) over the years with recipes I've found here or there or worked up myself. I also have a searchable table of recipes I've worked up or found online or where ever in my computer data.
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I actually use Google Keep for my recipes...it's available from any Internet device and makes calling up recipes REALLY handy.

When I was being trained, we used a lot of laminated, hand-written 3x5 note cards for recipes, and each recipes was very unique, but the techniques used to implement them were the key, and that's something you need to learn through practice:
- Knife skills: learning to prep food quickly and of uniform shape
- Sauce making: from acid pan deglazing to roux to egg bases...sauce making is an art in itself.
- Basting: returning fat to lean meats with infused fats
- Braising- searing the outside of meats, then slow cooking them in liquid to melt the collegen and make the dish fork tender

There's lots more: baking, pasta making, caramelizing, herb and citrus use...takes a while to get comfortable, then quite a bit longer to get confident enough to do things consistently for a lot of complete strangers.

At a certain point everything just starts to click and you can pretty much cook nearly anything on any sufficient heat source. I agree toaster ovens are fantastic (especially the newer convection ones- great for pizza and wings!). But you can actually cook the same things on a campfire with a cast iron skillet, in a pot on a grill top, on a griddle...just need heat, a cooking vessel, and ingredients 🙂
ponyo said:
was craving oysters so picked up a box of Chesapeake Bay oysters. Ate some raw but I suck at shucking oysters so I ended up grilling it.

6GYUxaPh.jpg


RYe32dRh.jpg


YeYbb1vh.jpg


TfeKbO3h.jpg


I ordered oyster knife from Amazon which should be delivered tomorrow. I will be prepared with proper tool next time.
Click to expand...
Wait... I thought you said we were having STEAMED HAMS...
 
cytg111 said:
I have tried and failed at brisket SO MANY times man.. cooked, smoked, that shit for days and still turns out semi-ok. Problem is I have tasted real brisket. I have tasted haven. I know what it tastes like. I cant friggin reproduce it.
Click to expand...
Don't beat yourself up- it's one of the most difficult things to BBQ. The trick is steady, consistent heat and getting the meat up to 202F.
 
Fritzo said:
I actually use Google Keep for my recipes...it's available from any Internet device and makes calling up recipes REALLY handy.

When I was being trained, we used a lot of laminated, hand-written 3x5 note cards for recipes, and each recipes was very unique, but the techniques used to implement them were the key, and that's something you need to learn through practice:
- Knife skills: learning to prep food quickly and of uniform shape
- Sauce making: from acid pan deglazing to roux to egg bases...sauce making is an art in itself.
- Basting: returning fat to lean meats with infused fats
- Braising- searing the outside of meats, then slow cooking them in liquid to melt the collegen and make the dish fork tender

There's lots more: baking, pasta making, caramelizing, herb and citrus use...takes a while to get comfortable, then quite a bit longer to get confident enough to do things consistently for a lot of complete strangers.

At a certain point everything just starts to click and you can pretty much cook nearly anything on any sufficient heat source. I agree toaster ovens are fantastic (especially the newer convection ones- great for pizza and wings!). But you can actually cook the same things on a campfire with a cast iron skillet, in a pot on a grill top, on a griddle...just need heat, a cooking vessel, and ingredients 🙂

Wait... I thought you said we were having STEAMED HAMS...
Click to expand...
You know a LOT more about cooking than I do! I have no training I didn't pick up myself here and there and I have never been disciplined about it.

I actually make cookies in my toaster oven and quite successfully. Biscuits too. I took an old teflon coated cookie sheet and cut it down to fit exactly in the TO.

Almost 18 months ago I decided to look into Instant Pot, there being such a fuss about them in this forum. I had been WTF is that? I haven't done a lot of experiments with it, but it's been a big help in the kitchen. I used to bemoan the excess humidity in my house during the winter, partly having windows closed, the rain, and the tendency to boil/simmer things. The IP keeps almost all the moisture tightly enclosed. That plus letting the IP cool naturally has resolved the high humidity issue, and the automatic turn off is super handy. Of course, I love my bread machine too. Saves a lot of work.

I should check out that Google Keep thing. I have a lot of my recipes on my NAS, but grabbing them in the kitchen isn't as easy as it should be. I have lots of smartphones.
 
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