Watcha cookin'?

[abraham]

That looks great! My attempts at something similar have been disappointing but I like it enough I'll figure out how to cook it sometime

[Pegleg]

That looks great! My attempts at something similar have been disappointing but I like it enough I'll figure out how to cook it sometime

Here's what I did:

1. Brine the eggplant in salt water for 20 minutes or so.
2. Dry it off, then stirfry it in a medium/high wok with about 3 tbs of oil until it's browned all over and mostly soft
3. Push it to the sides, turn up the heat and fry up the aromatics in middle (I used ginger, garlic and scallions) for 1 minute, then add a couple of tbs of doubanjang (Chinese broad bean paste) and fry that for 30 seconds
4. Finally, dump in about a half-cup of a sauce made of soy, Chianking vinegar, Shaoxing wine, sugar, and a little cornstarch and stir everything together until it thickens (about 30 seconds).

That's it, pretty straightforward and delicious.

[Danno]

seems like a good place to seek advice on the following topic:

meat thermometers

Our Oxo "instant read" thermometer, this one, shit the bed, so I need a new one.

I don't want to spend a lot of money, but I also want the thing to work. I would love one to truly be "instant", the Oxo took quite a long time to get to the actual temperature (instant read my ass). I do like the idea of remote ones, where I can leave the probe in the meat in the oven/grill, and get the temp outside. But a simple pen is also fine, so long as it works well and is reasonable. Don't want to spend $100 on a thermometer. Whatcha got?

[Pegleg]

seems like a good place to seek advice on the following topic:

meat thermometers

Our Oxo "instant read" thermometer, this one, shit the bed, so I need a new one.

I don't want to spend a lot of money, but I also want the thing to work. I would love one to truly be "instant", the Oxo took quite a long time to get to the actual temperature (instant read my ass). I do like the idea of remote ones, where I can leave the probe in the meat in the oven/grill, and get the temp outside. But a simple pen is also fine, so long as it works well and is reasonable. Don't want to spend $100 on a thermometer. Whatcha got?

Thermapen is the industry standard for instant read. The "Classic" model is $79 and worth every penny (3 second temp read). If you want to spend less, they also make one call the "Thermapop" that's $20 and a great value; 5-6 seconds to read the temp.

Remote probe thermometers are a different beast. They're great for monitoring something that takes a while to cook, but they're not as accurate (since the heat of the oven tends to creep down the probe and inflate the temp reading a bit) and you can't easily poke them around to find the lowest temp spot. If you only have one, I'd get an instant read.

[Dantheman]

My Pyrex remote probe model is still rockin' over ten years later.

[Dantheman]

Stock, that red wine vinegar sauce I posted about in the sauces/condiments thread, roasted shrooms

[FatKidFromFL]

Sous-vide Carlton Farms Pork Tenderloin. Pineapple-teriyaki-reduction. Rice Pilaf. Battered zucchini-fries.

2 chocolate-covered-almonds for dessert.

[Pegleg]

2 chocolate-covered-almonds for dessert.

Does not compute with your username.

[FatKidFromFL]

Does not compute with your username.

diet

but Thursday is my cheat-day... I'm thinking a half kilo of walker's shortbread with a jar of TJ's cookie-butter. For breakfast.

And I think it needs to be said:
I will OUT-SEND ALL of you at the cruise-ship buffet. EVERY MEAL.

[bagtagley]

Taco Tuesdays! My favorite cooking day of the week because I don't have to think about what to make, and tacos are easy.

On a related note, I make my own taco seasoning, so I typically pressure cook the meat and seasoning for about 10 minutes to soften the meat meld the shit out of the flavors. I accidentally dumped about 4 tablespoons of cocoa powder into the meat. Wasn't much I could do, so I rolled with it. It was fucking amazing. Super rich, kinda mole-ish. I'm gonna do it on purpose tonight.

[Pegleg]

Taco Tuesdays! My favorite cooking day of the week because I don't have to think about what to make, and tacos are easy.

Been experimenting with international tacos lately. Favorites are the Korean taco (marinate beef in kalbi marinade, with kimchi and gochujang) and a Vietnamese banh mi taco (pork with lemongrass marinade, pickled veggies, cilantro and sriracha). It's nice to mix it up and everything tastes better as a taco.

[FatKidFromFL]

Been experimenting with international tacos lately....everything tastes better as a taco.

Or an enchilada...

Pork Vindahlo enchiladas FTW

[Game Over]

Currently have SE Texas style spare ribs all wrapped and going slow on the grill

[Danno]

currently have a lacquered roast chicken and pommes Annette in the oven. First time making either of them.

[shroom]

tonight is mac n cheese w/ bacon; brussels & bacon on the side

wife is funemployed right now and my midsection is paying the price. She loves to bake and since she now has the time, I've probably had dessert 6 nights a week for the last two months.

[~mikey b]

turkey meatloaf with bacon and gorgonzola

[Danno]

currently have a lacquered roast chicken and pommes Annette in the oven. First time making either of them.

Neither was anything to write home about. I am disappoint.

[Dantheman]

Bison ribeye, avocado, purple sweet potatoes. Kitchenette FTW.

[shroom]

it was gud

[FatKidFromFL]

Bison Chili (chunks of chuck and ground chuck) made with OG Guinness, Sweet potato fries, spinach salad.

On deck for later in the week: Pork schnitzel, madiera sauce, and spaetzle.

[abraham]

Fuck I'm dumb. Misposted.

I'm gonna try that eggplant recipe later this week though. I need to be able to make that one myself when I want it

[guroo270]

I went to my favorite staple around here last night and ordered appetizers and dessert, and I ended up taking home my monstrous, delicious quesadilla. I forgot it in the car overnight. I put it in the fridge at 3am ish, then microwaved it to boiling point, and alternated toaster oven and microwave to achieve the ultimate sizzling and toastedness/moisture content. I lived.

[FatKidFromFL]

Bourbon-Glazed Pork Tenderloin (Sous-vide @145, finished with searzall), Soy-Bourbon-Madiera reduction, with sweet-potato gniocchi and grilled asparagus.

10 days left on the wet-age in the fridge; whole peeled-extreme Prime Beef Tenderloin. Gotta finish the Demi in 10 days....Gotta finish the Demi in 10 days....Gotta finish the Demi in 10 days....Gotta finish the Demi in 10 days....

[Pegleg]

Cold and rainy last night, so I had to make Japanese udon noodles in dashi broth with teriyaki salmon (and soup dumplings, not pictured). Took less than half an hour and was perfect for a cold evening.

[::: :::]

St. Louis style ribs w/ a vinegar based Cole slaw for dinner

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