I didn't know Hannibal Lector was a HC member.

What is that? a dinosaur tongue?

Edited September 24, 201312 yr by shellylh

Cow.

 

Was good.

 

'Tongued like a cow' is the new 'hung like a horse'.

 

Is it wrong that I have tongue envy?

 

I know I'd be able to satisfy any woman with a tongue like that.

 

& cetera.

I just made beef liver pâté.  You sure need to add a lot of spices before it tastes like anything besides liver.  Will report back tomorrow, since it's supposed to chill for awhile.

My recipe was improvised - I used the basic method from here: http://dishbydish.net/2013/01/14/beef-liver-pate/

 

Then I added some curry, cumin, and dijon mustard in increasing amounts until it tasted like something I'd want on a cracker.

 

I've got no experience with pate, but I've got a lot of liver in the freezer, so I'll probably make it a few more times unless this one turns out to be regrettable.

I have a duck liver in my freezer...

 

Try soaking it in milk overnight.  Beef liver may take longer, as I presume it is larger.

 

Jacob, when I miss one of my connecting flights through CVG with a 30 minute layover this week, you will make me a banh mi, right?

I have a duck liver in my freezer...

 

Try soaking it in milk overnight.  Beef liver may take longer, as I presume it is larger.

 

Jacob, when I miss one of my connecting flights through CVG with a 30 minute layover this week, you will make me a banh mi, right?

 

I'll try that; thanks.

A beef liver is probably bigger than a couple of whole ducks.  Thankfully, our butcher cut them into 1/2" slices for us.

That looks really good (although I agree that it might have too much sauce).  Fresh arugula is great on pizza. 

After the crazy Atelier Crenn the other night I'm back down to Earth with possibly the most serious chili dogs ever seen in the Western US.

Those look pretty serious but I don't see any bacon on them.  

Those look pretty serious but I don't see any bacon on them.

The bacon is in the chili. Along with the bratwurst. You still think I'm not serious?

Earlier tonight, fried chicken.  Cured 24 hours, 8 hours sous vide at 150F with butter, then patted dry, 2 of the 3 dredged in flower, egg, and panko crumbs, and then deep fried.

 

Made real chili for a preschool parent's mixer we're having at the house tomorrow. Also made caramelized carrot soup (a la Modernist Cuisine at Home) for a nice fall starter.

 

Seriously, caramelized carrot soup is just about the most awesome thing ever.

I gotta get that book.

It's really a must if you're into any of the fancy "modernist" cooking techniques. It's not just about immersion circulators and pressure cookers (although if you get the book you'll end up buying both if you don't already have them).

It sounds delicious.  (adds it to the list)

Made real chili for a preschool parent's mixer we're having at the house tomorrow. Also made caramelized carrot soup (a la Modernist Cuisine at Home) for a nice fall starter.

 

Seriously, caramelized carrot soup is just about the most awesome thing ever.

 

Just looked up that book and it looks very good.  This and a good pressure cooker sounds like a nice Christmas gift.  

 

I'll have to start looking into pressure cookers then... any recommendations?  I assume stove top is better than an electric one.  My stove isn't super great at cooking really really low but I hope to get a new stove at some point.  

That one looks very nice!

 

I was looking at this one which is about the same price.  Have you heard of it?  Maybe it is used more for canning though.  

 

What is a good size (cooking usually for 2 people)?

 

http://www.amazon.com/All-American-921-2-Quart-Pressure/dp/B00004S88Z/ref=sr_1_8?ie=UTF8&qid=1382312316&sr=8-8&keywords=pressure+cooker

I live for carnitas! Ok, not quite. I'll have to try it. You should have used corn tortillas though.

These certified Angus beef ribeyes were purchased on monday afternoon and kept in the fridge still wrapped in butcher paper until today.  Why do they look this way?  Is this a bad thing or just not ideal?

 

 

Thanks Chef Reks!  It just seems odd from the patterns and inconsistencies.  Grilling within the hour!

Is that CAB®? Do not question its quality!

Edited November 13, 201312 yr by blessingx

Grill away!  ~24 hours of water loss uncovered in the fridge just leads to a better crust!

 

I braised some rod cod for dinner tonight, over a sauteed onion, two heads of baby bock choy, and 3 thai chilis, with a bit of rosemary and thyme, and about half a cup of Vya dry vermouth.  Absolutely delicious!

 

Edited November 6, 201312 yr by cetoole

Is that Certified Angus Beef®?

If so, that's my mom's company (well... employee #7, now retired).

Do not question its quality!

I'm sorry, sir, I will never question the Angus Beef® again in any way sir.

[tell her my family had nothing to do with it ... please?]