itsallafarce Posted May 25, 2011 Share Posted May 25, 2011 NBB hit the nail on the head. Duck fat is supreme to any other fat. Props deserved my friend. I just gotta spread em around a bit Quote Link to comment Share on other sites More sharing options...
brothhalynch Posted May 26, 2011 Share Posted May 26, 2011 vodka good meal ^^^^ Quote Link to comment Share on other sites More sharing options...
theprotester Posted May 26, 2011 Share Posted May 26, 2011 chicken caesar roll// 120G eye fillet/ bernaise/ roasted lemon// 400+ day grain fed wagyu burger (think the 400 days is bullshit personally...) beef fillet/ garlic mash/ butter sauce/ failed lemon slice...// chocolate éclair// chocolate mousselout/ raspberry froth// chocolate taste plate/ shortbread// iced chocolate// 1 Quote Link to comment Share on other sites More sharing options...
Ferris Bueller Posted May 26, 2011 Share Posted May 26, 2011 Oven baked garlic fries...spaghetti lookin good^ Those are looking like the rap right there. What's the herb on there? Parsley? Quote Link to comment Share on other sites More sharing options...
Ferris Bueller Posted May 26, 2011 Share Posted May 26, 2011 Tofu parmesan. Quote Link to comment Share on other sites More sharing options...
RUSO Posted May 26, 2011 Share Posted May 26, 2011 Those are looking like the rap right there. What's the herb on there? Parsley? Yep, it's a mix of flat leaf parsley, parmesan cheese, garlic and olive oil. Quote Link to comment Share on other sites More sharing options...
count chocula Posted May 26, 2011 Share Posted May 26, 2011 Quote Link to comment Share on other sites More sharing options...
publicenemyno.3 Posted May 27, 2011 Share Posted May 27, 2011 rosemary veal brisket over mushroom risotto with a side of sauteed fava beans with red onion and basil. pizza i made for my dad because he's a fucking awesome dad. garlic and oregano homemade crust. toppings: green olive tapenade, roasted red & yellow pepper, balsamic & sugar sauteed portabella mushroom, sliced roma tomato, fresh basil. bacon, sage english derby & mozzarella cheese. i gave it to him uncooked so him and moms could enjoy it fresh from the oven. Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted May 27, 2011 Share Posted May 27, 2011 veal brisket looks really fucking good. but im a sucker for baby cows. Quote Link to comment Share on other sites More sharing options...
massgraff Posted May 29, 2011 Share Posted May 29, 2011 grilled cheese with bacon and fries. 1 Quote Link to comment Share on other sites More sharing options...
Drue_Down Posted May 29, 2011 Share Posted May 29, 2011 I posted one too: Take a larger loin 2-4 lbs., and cut it flat - at least half inch thick, so it can be rolled up like a ho-ho. ^^^^^^ I season the inside with various spices... choose your own taste. I then topped it with gouda - but again, choose your own cheese. ^^^^^ Stuff it with veggies, or chorizo, or whatever the heck you want - I used stuffing. ^^^^^^ Roll it up, season the outside too (optional) wrap in thick arse bacon, then tie it up with butcher string. I then stuffed the ends with stuffing to prevent the cheese from leaking out. Even if you do not fill it with stuffing, it is a good idea to cap the end to prevent the innards from seeping out. I put mine in a tinfoil pan to preserve the juices and prevent the bacon from burning - but you can also just wrap the whole thing in tinfoil. Cook for about 45 mins on each side depending on weight (top, flip and do bottom) - google it, or read package - I did this last year - so I am a bit hazy on this, but i think it is 40mins per pound Eat up, fatty! bumping for myself... (lost recipe) I am about to recreate this with chorizo and sweet Italian sausage. photos to follow.... Quote Link to comment Share on other sites More sharing options...
Drue_Down Posted May 29, 2011 Share Posted May 29, 2011 Ingredients: Creamy Havarti Apple Smoked Gruyere Smoked Gouda 3 lb Pork Loin Hickory Smoked Bacon Sweet Italian Turkey Sausage Chorizo Stuffing (to cap ends) What I thought was a single three pound loin, turned out to be two when I opened the bag. I would usually go to a quality spot to track down a proper loin, but this was all a last second impulse buy. So I sliced them both open, frankensteined them, then tenderized them. I added a myriad of spices to the meat layered down some havarti then sausage and chorizo then added a few more spices then gouda and gruyere chunks (the cheese will ooze and melt like crazy, so keep most of it towards the center.) I planned to add more cheese, but fuck it, I don't want to drown the meat. Rolled it up tight like a cuban wrapped in bacon lifted up meat flap (no hetero) and put a little stuffing on the end to keep the cheese from oozing out. I didn't do this last time, so I hope this works. I went vertical instead of horizontal with the bacon wrap this time. Much easier, the bacon held itself together like bandage. I am trying these butcher bands for the first time. Supposed to be safe for up to 600 degrees, even in the deep fryer. Finding butcher twine or thick string is a pain in the ass. I also added a few skewers for good measure. At the last second I opted out of grilling it. Too hot outside and too much meat to risk burning. Got it in the oven at 350 for 90 minutes. I put it on a rack to let the fat drip off, or else the bottom gets oily and crispy.. some may like it that way though. I then put a sheet of foil loosely on top. Time for a few cocktails pool side while the piggy roasts. 1 Quote Link to comment Share on other sites More sharing options...
massgraff Posted May 29, 2011 Share Posted May 29, 2011 gruyere is mad good. Quote Link to comment Share on other sites More sharing options...
mackfatsoe Posted May 29, 2011 Share Posted May 29, 2011 WHOA... Quote Link to comment Share on other sites More sharing options...
theprotester Posted May 29, 2011 Share Posted May 29, 2011 In for cooked photos, but that looks damn good. Quote Link to comment Share on other sites More sharing options...
Drue_Down Posted May 29, 2011 Share Posted May 29, 2011 I broiled it the last 20 minutes w/o the foil top to crisp the bacon. I wasn't sure if pork can have some pink or not, so I put it back in for a few extra minutes. I thought I was adding too much meat and cheese, it turns out I could have added a lot more. I was afraid this bitch would burst, but there is def room for more next time. Plus the smoked gouda and guyere chunks barely melted, tough stuff. So the stuffing wasn't necessary, but it was quite delicious at the ends. I think I will scatter some stuffing throughout the middle next time too. Overall, I was quite happy. Mad flavor. 2 Quote Link to comment Share on other sites More sharing options...
Crocodile Tears Posted May 29, 2011 Share Posted May 29, 2011 Quote Link to comment Share on other sites More sharing options...
theprotester Posted May 29, 2011 Share Posted May 29, 2011 Looks killer. Maybe instead of chunks of cheese you could grate them down to get them to melt. Quote Link to comment Share on other sites More sharing options...
Drue_Down Posted May 30, 2011 Share Posted May 30, 2011 the key is not to have too oozy cheese. the chunks were hot n melted.. perfect. I used thin slices last time, and this time (with the havarti) and they disappeared. Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted May 30, 2011 Share Posted May 30, 2011 it's ok to have some pink in porn, especially tenderloin. But it is difficult to get the inside done before the outside is burnt with stuffed and wrapped tenderloin. Less heat and a lot more time, or a slight precook helps a lot. Quote Link to comment Share on other sites More sharing options...
massgraff Posted May 30, 2011 Share Posted May 30, 2011 it's ok to have some pink in porn. :lol: Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted May 30, 2011 Share Posted May 30, 2011 HA. :haha: oops... meant *pork* Quote Link to comment Share on other sites More sharing options...
theprotester Posted May 30, 2011 Share Posted May 30, 2011 Hahaha, awesome slip. Quote Link to comment Share on other sites More sharing options...
CLICKCLACKONER Posted May 31, 2011 Share Posted May 31, 2011 Smashburger Quote Link to comment Share on other sites More sharing options...
brothhalynch Posted June 1, 2011 Share Posted June 1, 2011 everybody bow down to Drue_Down chef ramsey and shit Quote Link to comment Share on other sites More sharing options...
KILZ FILLZ Posted June 1, 2011 Share Posted June 1, 2011 2 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted June 1, 2011 Share Posted June 1, 2011 Redeye spotted it.you actually bought a tenderloin. It comes in twos cause every pig has two of em as apposed to a cows one. You can also tell by the color. Pork loin has a light pinkish color to it the tenderloin is much darker. Oh and any part of pig is now okay to cook to 145 degrees the fda just dropped it from 155-160 not even a month ago. Something most chefs have been doing for years. Dinner tonight curry chicken rice and brocolli. First real dinner since ive moved Quote Link to comment Share on other sites More sharing options...
Crocodile Tears Posted June 1, 2011 Share Posted June 1, 2011 how is smash burger? ive never been. Quote Link to comment Share on other sites More sharing options...
CLICKCLACKONER Posted June 1, 2011 Share Posted June 1, 2011 It's kinda like how fatburger prepares their shit. They literally smash angus beef onto the grill. I had it in Hackensack, NJ, first heard about it when I was out in Phoenix. It's good but for sure not the best. I wouldn't go out of my to try it but if you stumble across one definitely try it. IMO: 1- Corner Bistro (cliched answer but it still ranks #1 to me) 2- 5 guys 3- in n out (depending on my mood it can replace 5 guys) 4- shake shack 5- smashburger 6- fatburger Quote Link to comment Share on other sites More sharing options...
anything goes Posted June 1, 2011 Share Posted June 1, 2011 Shake Shack just opened up about 8 blocks from my new apartment, I'm curious if it lives up to the hype. On an unrelated note can anybody recommend any good restaurants in Atlantic City? I'm headed there to see a fight this weekend, boxing is the only reason I'd ever go to Atlantic City. /nogamblingsnob Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.