Home Made Food Flex Off

[Some1]

Last min dinner for my gf, her mom and her new bf... oh hey moms coming for dinner can you cook?!

 

 

Then I drank enough buffalo trace to black out...

[morton]

Regarding stainless steel, if you scorch or otherwise need to clean; soak with water and vinegar. It's like magic.

[where]

@NightmareOnElmStreet it looks like a combination of what OMB and Morton said, the ph of the pan could be on the high end and soaking it in a little vinegar for like 5 minutes after cleaning and then rinsing it off is good pan care but it could also be the Maillard reaction, when sugars attach to amino acids at +140 from those onions and a tbsp of water to deglaze the pan will help get those rich flavors off the pan and into whatever you’re cooking.

[Elena Delle Donne]

barkeepers friend is a cleaner that will get your stainless looking like new again, too. it's magic 

[One Man Banned]

4 hours ago, where said:

@NightmareOnElmStreet it looks like a combination of what OMB and Morton said, the ph of the pan could be on the high end and soaking it in a little vinegar for like 5 minutes after cleaning and then rinsing it off is good pan care but it could also be the Maillard reaction, when sugars attach to amino acids at +140 from those onions and a tbsp of water to deglaze the pan will help get those rich flavors off the pan and into whatever you’re cooking.

[Elena Delle Donne]

sautéed chicken breast, roasted eggplant, tahini. could be prettier 

[where]

2 minutes ago, Elena Delle Donne said:

sautéed chicken breast, roasted eggplant, tahini. could be prettier 

Good healthy food flex, if you would have put tahini over those messy spots it would be higher production value, pro tip don’t replate just cover with little amounts of sauce.b Also cook some bulgar wheat with something like that unless you have dietary restrictions because it increases the uptake of the polysaccharides and aminos in that meal.

[Elena Delle Donne]

taking notes @where

[One Man Banned]

 

Garlic soup

[One Man Banned]

No pix but mesquite smoked a chicken a few nights ago, threw some potatoes in too and then made mashed smoked potatoes.

[One Man Banned]

 

Truffled bay scallops w/ celery puree .  Also did some lamb rib chops, and haricot verts tossed with olive oil and lemon zest.

[morton]

Got a new knife for Christmas, it is good but i already have two serrated in the drawer. 

[itsallafarce]

Been busy

helping a friend while he's away from his restaurant. Haven't cooked much at home over the last week or so. But, I did make this bad bitch for the Christmas boxes we sold. Confit turkey terrine garnished with carrots and Rosemary. It's set with a chicken consommé fortified with gelatin.

[itsallafarce]

From a while back. Soy marinated chilean sea bass. Ginger scented rice, sauteed mustard greens.

Edited December 26, 2020 by itsallafarce

[itsallafarce]

Pizza!!!! Also from a while back. Caramelized onions, mushroom, spinach, chevre.

Confit artichokes, sundried tomatoes, anchovy, peppercinni, mozz 

[Mercer]

 

 

This is me after reading those ingredient combos up there.

 

Hoping I can make my veins bulge extra hardbody like the anacondas on that home made pizza flex up there.

[CLICKCLACKONER]

45 day dry aged rib-eye 

reverse seared on cast iron 

[NightmareOnElmStreet]

BRUHHHHHHHHHHHHHH!!!!!!! That’s the kind of shit I’d order if I was really trying to ball for the night. Never knew what the dry age steak was about till a couple years ago. They are dead ass top of the food charts. 

[where]

31 minutes ago, NightmareOnElmStreet said:

BRUHHHHHHHHHHHHHH!!!!!!! That’s the kind of shit I’d order if I was really trying to ball for the night. Never knew what the dry age steak was about till a couple years ago. They are dead ass top of the food charts. 

There is nothing like the real thing but yo try this hack, get a ribeye and brush it with Vietnamese fish sauce, wait 1 minute and pat dry and wrap tight with high quality fragrance free paper towels, store in fridge in sealed plastic bag for 24 hours. It’s really a game changers, the enzymes do a majority of the dry aged process in a day, Vietnamese people absolutely upped the seafood game, now this. This method for replicating dry aged is actually french tho, go figure. I’m over here ONLY eating buffalo wings for the next 3 years out of of my gifted air fryer.

[CLICKCLACKONER]

1 hour ago, NightmareOnElmStreet said:

BRUHHHHHHHHHHHHHH!!!!!!! That’s the kind of shit I’d order if I was really trying to ball for the night. Never knew what the dry age steak was about till a couple years ago. They are dead ass top of the food charts. 

This is my third time eating dry aged beef. 
1. Emily (the restaurant)- had a pat lafrieda 45 day dry-aged burger. Interestingly, the sauce on the burger had a hint of Vietnamese fish sauce. Best burger I’ve ever had. 
 

2. Some steakhouse in an Indian casino in AZ. Ribeye, It was bomb too!

 

3. My crib Xmas day with wifey. Shocked to find dry aged ribeye at my local butcher at $25 a lb. (very reasonable) threw it in the oven on 250 until internal was 115. Pan seared with Avocado oil and butter on cast iron for 1 min on each side. Perfection medium rare. Oh I’m still dreaming of that dry aged funk taste. 

 

[NightmareOnElmStreet]

15 hours ago, where said:

There is nothing like the real thing but yo try this hack, get a ribeye and brush it with Vietnamese fish sauce, wait 1 minute and pat dry and wrap tight with high quality fragrance free paper towels, store in fridge in sealed plastic bag for 24 hours. It’s really a game changers, the enzymes do a majority of the dry aged process in a day, Vietnamese people absolutely upped the seafood game, now this. This method for replicating dry aged is actually french tho, go figure. I’m over here ONLY eating buffalo wings for the next 3 years out of of my gifted air fryer.

BREHHHHHH!!!!

 

[NightmareOnElmStreet]

14 hours ago, CLICKCLACKONER said:

This is my third time eating dry aged beef. 
1. Emily (the restaurant)- had a pat lafrieda 45 day dry-aged burger. Interestingly, the sauce on the burger had a hint of Vietnamese fish sauce. Best burger I’ve ever had. 
 

2. Some steakhouse in an Indian casino in AZ. Ribeye, It was bomb too!

 

3. My crib Xmas day with wifey. Shocked to find dry aged ribeye at my local butcher at $25 a lb. (very reasonable) threw it in the oven on 250 until internal was 115. Pan seared with Avocado oil and butter on cast iron for 1 min on each side. Perfection medium rare. Oh I’m still dreaming of that dry aged funk taste. 

 

Correct me if I’m wrong but isn’t the whole point of the dry age to achieve maximum fatty tastes? What do you mean by “funk?” Not like some Japanese fermented peanut shit, right? 
 

and @where that steak in the bag with the oil hack sounds fucking incredible. I can’t wait to fuck with this giant ninja foody. Gotta get some good solid recipes! 

[Mercer]

The air fryer apparently the gift everyone is talking about Christmas 2020, and I have no idea what the fuck an air fryer is for.

[One Man Banned]

Either that dude is mad content to be holding that baby or the edibles just kicked in.

[Mercer]

 

For the sauce:

3 types of chiles on the outside the cheese cloth: arbol, ancho, and guajillo.

Inside the cloth: cinnamon stick, bay leaf, coriander seeds, and peppercorn

 

 

Then some pan seared oxtail, beef chuck, and beef short ribs braised in the sauce for about 2.5 hours.

 

Then shred the meat, and save that sauce for the consome.

 

Dip a corn tortilla in the consome, put meat and Oaxaca cheese in that tortilla then pan fry until it's stiff/crisp enough to dunk.

 

 

 

 

 

 

Birria "De Res" Tacos (De Res = Beef not Goat)

 

Super delicious.