Foodies BS Thread.

is there a recipe for this?

 

I follow Brian Lagerstroms on ground beef.
It’s his chili crisp oil to begin w.

 

And my Sunday loaf.

 

Salami and artichoke. Had some frozen sauce leftover from the braciole.

 

Birthday dinner party time! I’ll try to list the primary ingredients.

Chicken fried polenta, confit egg yolk, lump fish roe, chives, flaky sea salt.



Double smoked bacon crusted pork chop with cinnamon bourbon glaze, apple and pear salad (cold) with dried cranberries, sage, walnuts, feta, and champagne vinaigrette.


Smoked pecan cheesecake, blackberry basil compote (with lemon)

 

HOLY SHIT DUDE! SO much amazing right there!

 

Thanks! I had so much fun putting it together

 

Couldn't have said it better myself. That all looks spectacular. I threw some frozen broccoli in a saucepan last night with dinner, I think he won

I am interested in this one, mostly the process for making the polenta squares. I use it in "porridge" form all the time, do you just cool it in a pan and cut it from there?

What did you smoke, the pecans or the cheese? I had a smoked oreo cheesecake from a BBQ joint up the road, and the smoke was overwhelming, but I think they smoked the cheese that went into it. I assume, I don't think it was liquid smoke, but it might have been.

 

Thank you!

Freeze the polenta, cut your desired shapes, flour-egg-bread crumb dredge, and fry. You don’t have to batter them (they end up closer to fries texturally).

I dehydrated the nuts, ground them into a superfine paste, and mixed them into the batter. Then I smoked the mini cheesecakes in a muffin tin in a water water bath at 350° for 25 minutes (longer for a spring form size) with pecan wood.

I’ve found that you really need to cook it how you would in an oven and it’ll take plenty of flavor from the fire without going for a full on smoke. Like you mentioned, the one time I tried low and slow was like eating a cigarette pie.

 

Eggplant cutlets with marinara and mozzarella and pull apart garlic cheese bread.

 

Spectacular

 

There are cold smokers… haven’t done that. Also, there is pecan flour. I’d probably mix into the crust and add crushed… but I like your butter idea better. Bravo good sir!

 

3pm, me to my 16yo son
We have chicken breasts, what’s for dinner.
He says Louisiana chicken over pasta …. Ok, find a recipe.
Generally I don’t ask for suggestions since I cook like chopped each night, always having the basics.
Since I had to for shopping anyway, let’s do it
Im about to go shopping, hey…. Do you have a recipe?
No, sorry, I was looking for prom flowers……
Ah kids.
Since I had to for shopping anyway, let’s do it.
Said 20min prep, 40min cook, I feel like that was reversed.
Pasta came together



chicken was pan fried. Im not happing using my cast iron for this, was just too hot with my stove set up.


He said it was better than Cheesecake Facotry, so that’s a win.
I found it a bit salty but since it was a restaurant recipe, it made sense.

 

OK...we have a chef in the house. What restaurant to you operate? Where is it so I can visit?

 

Costco Choice Boneless Short Rib (about 3/4"-1" thick) - only prep was bringing it out of fridge, salted & canola oil one hour before cooking. Seared in canola oil + butter for 2 min, flip and finish in oven @ 300f for 4 min.
Accompaniments are pink salt and Gochujang Aioli as a dip.
Gochujang Aioli - 1.5 part real mayo, 1 part Gochujang, salt, lemon juice...mix well.

This is my low/no carb diet.

 

Mizithra and Brown Butter with a rich meat sauce and cheesy garlic toast with a nice salad. Better than the restaurant and way cheaper to make.