The Food Thread

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  • Get_Right
    Get_Right Posts: 14,224
    That looks great! When I think of truffles, I think of white ones. Black ones can be had for a reasonable price. Even preserved black truffles are good. But it is the white ones that are special IMHO.
  • josevolution
    josevolution Posts: 32,211
    eddiec said:
    Get_Right said:
    I like truffles, but I do not chase them as many do. I am not paying $200+ for egg pasta with truffle shavings. And 90% of the truffle oil available here in the US is fake, made in a lab. My other half visits Milan twice a year and brings back white truffle paste. It is about the size of a small tube of toothpaste and costs $85. But it is the real deal and delicious. 
    Yeah, they can be outrageously priced, especially if buying whole.
    I was in Prague recently, and the waitress went through the small menu, then added, 'We'll shave truffles over any entree and it's 5 euro extra.'
    I ordered the venison with shaved truffles.


    That looks scrumptious 
    jesus greets me looks just like me ....
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,968
    eddiec said:
    Get_Right said:
    I like truffles, but I do not chase them as many do. I am not paying $200+ for egg pasta with truffle shavings. And 90% of the truffle oil available here in the US is fake, made in a lab. My other half visits Milan twice a year and brings back white truffle paste. It is about the size of a small tube of toothpaste and costs $85. But it is the real deal and delicious. 
    Yeah, they can be outrageously priced, especially if buying whole.
    I was in Prague recently, and the waitress went through the small menu, then added, 'We'll shave truffles over any entree and it's 5 euro extra.'
    I ordered the venison with shaved truffles.


    Proper!
    The love he receives is the love that is saved
  • SPEEDY MCCREADY
    SPEEDY MCCREADY Posts: 27,118
    Tomorrow I am cooking a 17lb turkey for the wife and I.

    Hahahaha

    That's a lot of leftovers 
    Take me piece by piece.....
    Till there aint nothing left worth taking away from me.....
  • eddiec
    eddiec Posts: 3,970
    edited December 2024
    We're headed to the States for Christmas, so my wife's family came over this weekend for a pre-Christmas meal. I reverse seared a large portion of Filet mignon. 

  • Loujoe
    Loujoe Posts: 12,149
    eddiec said:
    We're headed to the States for Christmas, so my wife's family came over this weekend for a pre-Christmas meal. I reverse seared a large portion of Filet mignon. 

    What does that mean? 
  • Loujoe
    Loujoe Posts: 12,149
    SPEEDY MCCREADY said:
    Tomorrow I am cooking a 17lb turkey for the wife and I.

    Hahahaha

    That's a lot of leftovers 
    Yes!

    I have a big chicken i plan to cook. Bagged it in the fridge. Decent amount of salt, pepper a jar of whole grain mustard. Cut the backbone out to lay it flat. [Aka spatchcocked]  ;)
    For me, half the fun is in the prep.

    A book someone got me is 'Sat, Fat, Acid, Heat'
    Really great info in there.

    Enjoy all
  • josevolution
    josevolution Posts: 32,211
    edited December 2024
    SPEEDY MCCREADY said:
    Tomorrow I am cooking a 17lb turkey for the wife and I.

    Hahahaha

    That's a lot of leftovers 
    😂😂 that’ll teach her for wanting to go out for thanksgiving 😂 on another note I took the poster to get framed for Amanda for Christmas! After the man measured and showed me the borders and what not I agreed with the colors scheme he says 400$ 😂 what the heck it’s worth it, thanks again 
    Post edited by josevolution on
    jesus greets me looks just like me ....
  • Loujoe
    Loujoe Posts: 12,149
    edited December 2024
    Prof frame job is bucks! I only framed one poster prof. 350 during a half priced sale!!!
    (Triple matted with cut out for ticket)
  • eddiec
    eddiec Posts: 3,970
    Loujoe said:
    eddiec said:
    We're headed to the States for Christmas, so my wife's family came over this weekend for a pre-Christmas meal. I reverse seared a large portion of Filet mignon. 

    What does that mean? 
    Reverse sear?
  • Loujoe
    Loujoe Posts: 12,149
    Yes. Don't really cook meat often. Sounds interesting. I'm thinking slow cooked (smoked) then seared at the end.
  • eddiec
    eddiec Posts: 3,970
    Loujoe said:
    Yes. Don't really cook meat often. Sounds interesting. I'm thinking slow cooked (smoked) then seared at the end.
    That's basically it. You pop it into an oven at low temp- I go 245F. Because of the low heat, the meat heats up slowly and cooks evenly from edge to edge. (That filet took about 1hr 15mins to hit 125F). You also pop a thermometer into the meat so you can pull it out at the exact temp you want it done. Then finish it off in a hot pan to get nice sear on the outside. 
  • Loujoe
    Loujoe Posts: 12,149
    Yum. Got it. Thx
  • tempo_n_groove
    tempo_n_groove Posts: 41,976
    eddiec said:
    Loujoe said:
    Yes. Don't really cook meat often. Sounds interesting. I'm thinking slow cooked (smoked) then seared at the end.
    That's basically it. You pop it into an oven at low temp- I go 245F. Because of the low heat, the meat heats up slowly and cooks evenly from edge to edge. (That filet took about 1hr 15mins to hit 125F). You also pop a thermometer into the meat so you can pull it out at the exact temp you want it done. Then finish it off in a hot pan to get nice sear on the outside. 
    That is kind of like sous vide It does about the same thing then you sear it when its done.
  • Loujoe
    Loujoe Posts: 12,149
    sup
  • The Juggler
    The Juggler Posts: 49,599
    Mountain man Loujoe out here posting his usual BANGER meals. Looks great man!



    Has anyone tried this Matthew McConoughey tuna fish recipe?
    www.myspace.com
  • Loujoe
    Loujoe Posts: 12,149
    lol^

  • Cliffy6745
    Cliffy6745 Posts: 34,068
    That looks incredible.  I am doing a very poor mans version of that tonight with grilled drums, thighs and carrots.  That looks awesome.
  • Loujoe
    Loujoe Posts: 12,149
    Yes. This really tastes great. Used a whole jar of whole grain mustard. Lots of salt and pepper. 1 lemon. Sat in a bag in my fridge a solid 2 days. Added celery 2 sweet onions whole bulb of garlic sliced in half carrot tops sage thyme rosemary butter most of a can of a 'holiday' beer. 
    Probably the best I've made. 
    I think that whole grain mustard does wonders.
    Cheers!
  • Loujoe
    Loujoe Posts: 12,149
    And a sliced up potato! Ate off a plate tonight for a change. Classing up my act a tiny bit ;) 

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