Well, OIC-QA seems happy to be a part of this outfit! Eat some garlic . It’s good for you. The Devil be comin for ya soon nuff anyways… best not be making it easy for em eh? It’s deep, rich, savory.. “man food” she says…hooya. maybe @Bushman5 can put y’all a Clic link to the original video. I have no clue how to do it. You can be the judge on which version you’d like to try.
@anrkst6973 I love seeing all the ingredients and cookware all laid out. You and @Bushman5 do such awesome write ups. I always look forward to what you guys make next and what knife you’re going to use lol
Spanish chorizo, Hot Italian sausage , ground beef with zucchini, Roma tomatoes, macaroni pasta and four kinds of cheese: three different meats - chunked Spanish chorizo & hot Italian sausage, extra lean ground beef , mixed with AMPLE amounts of fresh ground cumin, coriander, black pepper, smoked paprika and Himalayan pink salt Onions, garlic, zucchini Browning the meat / sautéing the veggies in the 15" Lodge carbon steel pan over the propane burner adding diced Roma tomatoes, dry macaroni pasta (yes dry uncooked pasta - make Gordon Ramsey, the two Italian pasta snobs and Greta scream "How Dare You!") Spread / mix the dry pasta into the meat and veggies, listen the wailing and teeth gnashing and expletives of Gordon, the two Italians and Greta - then flatten the food, add soup stock to barely cover everything and leave to simmer. Once the pasta has fully absorbed all the broth, add 4 kinds shredded cheese, mix everything well and eat. One can also add a lil extra broth, cover the dish completely with shredded cheese and breadcrumbs and bake it
Wait…Gordon does that EXACT same trick with rice! He calls it “blasting” in his videos. I use it in mine too..pasta though? Hmmmmm. You may be on to something.
Grilled cheese Montreal smoked meat bagel garlic diced, onions sliced, 15" Lodge carbon steel pan drizzled in olive oil. Sauté... Whole cumin, coriander, black pepper, and pink Himalayan salt added to water - boil vigorously. Add smoked Montreal style meat - simmer for half hour toast bagel halves in the onion /garlic/ olive oil Slice 10 year aged white British cheddar slather smoked hot mustard on both toasted bagel halves, add cheese to top half. Remove meat from hot brine/spice water and grill on onion/garlic/EVOO in the pan assemble.... meat slices on bottom bagel half, topped with sautéed onions/garlic. Close the bagel halves together, place in hot pan and grill in the onion/garlic/EVOO until toasted and cheese is melted slightly eat
Bratwurst, blaukraut, fried potatoes by Kylemeister posted Feb 26, 2023 at 3:38 PM Bratwurst with homemade blaukraut, pan fried potatoes & onions, and some caramelized onions for the bratwurst. A little Inglehoffer's spicy honey mustard for the win.
Steak, chorizo and beans! cubed steak & chopped hot Spanish chorizo, with white kidney & pinto beans. The steak was a few days old and looking meh.... so plenty of spices were in order Drizzled in olive oil, tossed with cumin, coriander, smoked paprika, black pepper, Himalayan pink salt and oregano Time to sear on the 65,000 btu propane burner. It's snowing heavily! back inside , sautéed a big pile of diced onions and garlic, added pre cooked white kidney & pinto beans , plus some stock. Left to simmer in the pan Peshawar chili powder , coriander, cumin, garlic powder served on basmati rice with artisan buns , butter and aged cheddar
Everything- the cooking, set up, equipment and for cooking in the snow! Looks like fun. Gotta use a Burner like yours for cooking in the snow
Crab Cake & Asparagus by Kylemeister posted Feb 28, 2023 at 6:16 PM Went to Oregon last October to visit the girlfriend's family, and her sister & brother in law took us out crabbing. We brought home a good amount of Dungeness crab meat -- already cooked, shelled, vacuum sealed and frozen. Here we have a crab cake with remoulade sauce and a side of asparagus. Used a couple of egg whites and a handful of crab to make a mousse to act as a binder, then combined with crab meat, dill, diced red bell peppers. Formed into patties using a 3½" cookie ring, then into the fridge for an hour to firm up. Dip them carefully into some panko that I blitzed in the food processor for a finer crumb. A couple of minutes each side in a nonstick skillet, then onto a cookie sheet and into a 375F oven for about 10 minutes.
Far too kind. Thank you for the compliment. I've really been trying to improve the way my food looks on the plate, and for every one you see here there's a ton of meals that didn't make the cut. You guys get the highlight reel
Beef Short Rib With Polenta by Kylemeister posted Mar 1, 2023 at 5:03 PM This was my best effort with beef short ribs to date. I've tried several different ways of doing this, from pot roast style braising to various times & temperatures with sous vide. This is a 72 hour Beef Short Rib with polenta. Beef short ribs seasoned with salt, pepper, and herbs de Provence (rosemary, thyme, lavender, oregano, marjoram), then vacuum sealed. Cooked 72 hours at 140F. Remove from the vacuum bag, pat dry, and sear for 60-90 seconds per side in a hot stainless steel or cast iron skillet. Add some red wine (to the pan and scrape the crusty bits off the pan. When the wine has reduced by 2/3, add a little beef stock and reduce to desired consistency. ** Optional: once sauce is ready, remove from the heat and stir in a Tablespoon of butter before serving -- but reheating the sauce will likely cause the sauce to break, so not a good maneuver for leftovers. Polenta is a 2-hour cook in the sous vide at 185F. Combine polenta, milk, water, salt, and butter. Smash well and cook. When done, add a generous amount of shredded Parmesan cheese and stir well. Cooked this way, the polenta isn't clumpy when heated up the next day for lunch. Past runs of cooking polenta in a saucepan gets clumpy the next day when reheated. And, cooking sous vide, stirring isn't required until cooking is finished. The ribs were moist and tender enough to cut with a fork.
