Where my fellow cooks at???

Post by **the wicked child** » Sat Jan 12, 2013 8:05 pm

the wicked child wrote:Anyone have a good sauerbraten recipe?

Since no one bit, I contacted the chef I used to work with back in the day and he's going to send me the recipe we used.

BadHands71 · Post by **BadHands71** » Sat Jan 12, 2013 9:03 pm

the wicked child wrote:
the wicked child wrote:Anyone have a good sauerbraten recipe?
Since no one bit, I contacted the chef I used to work with back in the day and he's going to send me the recipe we used. :thumb:

Please share. I love sauerbraten.

Post by **tifosi77** » Sun Jan 13, 2013 5:09 pm

Gaucho wrote:This may offend the Spanish, like a lot of things apparently do, but I'm not impressed at all with their cheese.

I'm not Spanish, but I'm offended on their behalf.

As I type this I have in my kitchen a Manchego, a Valdeon and a whole queso Murcia al vino.

Post by **tifosi77** » Sun Jan 13, 2013 5:14 pm

columbia wrote:I think I'll pass on the $66 ribeye:
http://mobile.bloomberg.com/news/2013-0 ... eview.html" onclick="window.open(this.href);return false;

Foie gras starts at $75; compare that with $40 at Per Se, where the price includes tip.

To be fair, that $40 is a supplement on top of the $295 prix fixe.

Post by **the wicked child** » Sun Jan 13, 2013 5:35 pm

For lunch today, I utilize last night's leftovers to create another dish we used to make at the restaurant... a Jagerschnitzel Melt. Pretty simple (assuming you have the leftovers)... Take a roll and slice it in half. Place on a sheet tray. Lay the schniztel on top of it and cover with gravy. Now top with swiss cheese and place under the broiler until the cheese melts. Obviously, a fork and knife sandwich.

Making a Pittsburgh classic for dinner tonight... Turkey Devonshire.

count2infinity · Post by **count2infinity** » Sun Jan 13, 2013 5:37 pm

got a chuck roast braising right now... made some egg noodle dough which i'll roll out here in about 10 minutes and cut into noodles. have that with some mashed potatoes, *drool*

Post by **columbia** » Sun Jan 13, 2013 5:38 pm

I like to hear of folks embracing winter and going for hearty cooking.

count2infinity · Post by **count2infinity** » Sun Jan 13, 2013 5:39 pm

winter is my favorite beer and food season... low, slow hearty cooking is great.

Post by **columbia** » Sun Jan 13, 2013 5:40 pm

Totally...my lamb stew from yesterday is going back on the stove soon.

mac5155 · Post by **mac5155** » Sun Jan 13, 2013 6:25 pm

Made some club sandwiches today... Lol

Post by **Ben Klingston** » Sun Jan 13, 2013 6:58 pm

Doin' some venison tenderloin chops (young doe harvested last year) in worcestershire with onions. My co-op sent me a couple gigantic portabella shrooms which I also plan to incorporate somehow.

mac5155 · Post by **mac5155** » Sun Jan 13, 2013 7:01 pm

Ben Klingston wrote:Doin' some venison tenderloin chops (young doe harvested last year) in worcestershire with onions. My co-op sent me a couple gigantic portabella shrooms which I also plan to incorporate somehow.

:drool:

Post by **Ben Klingston** » Sun Jan 13, 2013 7:06 pm

mac5155 wrote:
Ben Klingston wrote:Doin' some venison tenderloin chops (young doe harvested last year) in worcestershire with onions. My co-op sent me a couple gigantic portabella shrooms which I also plan to incorporate somehow.
:drool:

I love me some backstrap meat... still holding onto the 'sweet meat' from this same doe.

On that topic have you, or any other hunter/cooks watched 'MeatEater' with Steven Rinella on Sportsman's channel? Highly recommend for those with interest in both subjects.

http://themeateater.com/episodes/

mac5155 · Post by **mac5155** » Sun Jan 13, 2013 7:11 pm

I still have a tenderloin that I butterflied from last year's doe. I'll have to check out that show.

count2infinity · Post by **count2infinity** » Sun Jan 13, 2013 7:11 pm

Beef and noodles with horseradish mashed potatoes

Troy Loney · Post by **Troy Loney** » Sun Jan 13, 2013 7:18 pm

what kind of noodle is that?

count2infinity · Post by **count2infinity** » Sun Jan 13, 2013 7:23 pm

just an egg noodle... family recipe, but it's super simple, so i'll share. 1 cup flour, 1 egg, 2 tbsp of milk (or enough to make it feel like the right texture... it takes some feel), and some salt. allow it to rest for about a half hour, then i roll it out with a rolling pin as it tends to rip easily when rolling it with a pasta roller, then i cut it and run it through the attachment on my pasta roller that cuts it into noodles for me.

edit: you could also just buy egg noodles at the store and use them, but I didn't have any at the apartment, so I didn't want to run out just for noodles.

Letang Is The Truth · Post by **Letang Is The Truth** » Mon Jan 14, 2013 7:54 am

i like your table cloth

count2infinity · Post by **count2infinity** » Mon Jan 14, 2013 7:55 am

lol, thanks. it was the fiancee's pick.

ville5 · Post by **ville5** » Mon Jan 14, 2013 9:08 am

Getting closer to crawfish etouffee time......
Speaking of hearty winter/comfort food, picked up some nice ham shanks yesterday. Time for some ham, cabbage, potato and green bean soup later this week. The temp is supposed to plummet again.

Letang Is The Truth · Post by **Letang Is The Truth** » Mon Jan 14, 2013 9:32 am

made some pan roasted chicken friday stuffed with goat cheese, sun dried tomatoes, marinated olives, and a hint of thyme. money

Post by **tifosi77** » Mon Jan 14, 2013 10:16 am

I have not been as active a participant in this thread - in terms of actual cookery - in some time because, well....... I'm in a serious funk. It's like all my cooking skill has left me. Last night, I ruined hamburgers. HAMBURGERS. Last weekend, I screwed up roast chicken. It has been months since I cooked something I felt proud of. For the first time in probably close to 20 years, I am in a state where I do not look forward to cooking. I'm finding this position to be fairly depressing, and I need to find my out of it.

Post by **shmenguin** » Mon Jan 14, 2013 10:32 am

my wife and I made a ceasar dressing from scratch the other night. covered a couple swordfish fillets with it and cooked them at 500 for 10 minutes. incredible.

mac5155 · Post by **mac5155** » Mon Jan 14, 2013 10:34 am

I've never had swordfish but hear its amazing.

blackjack68 · Post by **blackjack68** » Mon Jan 14, 2013 12:09 pm

tifosi77 wrote:I have not been as active a participant in this thread - in terms of actual cookery - in some time because, well....... I'm in a serious funk. It's like all my cooking skill has left me. Last night, I ruined hamburgers. HAMBURGERS. Last weekend, I screwed up roast chicken. It has been months since I cooked something I felt proud of. For the first time in probably close to 20 years, I am in a state where I do not look forward to cooking. I'm finding this position to be fairly depressing, and I need to find my out of it.

Go back to a basic dish. Something you first did 20 years ago.

What is your "go to" dish?

Either that or crack a can of Chef Boyardee and eat it cold and accept your new life.

I always feel better when I'm grilling or smoking/slow cooking something. 14 hour pork shoulder, perfect ribeye steak, ribs. Those are my go to items.

Hope you find your happy place.

Where my fellow cooks at???

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