FOOD THREAD VOL. GRUB LIFE

[heelsandeers]

yeah gonna reverse sear it.
just overnight it’s already coming apart cause its so marbled. i’ve seen some people tie a string around it so i was just wondering.

when you sous vide, do you do the ice bath thing to cool the skin and prevent the inner grey band? thinking about trying something similar.

Yeah, I had some well marbled filets recently (not as much as yours even) that I noticed were doing the same after 24 salted. I did not string them and they survived in tact but I don't see how it could hurt if you're concerned

It depends but usually not. I typically only sous vide thicker/leaner cuts like filets. Ice baths are needed more for thin cuts or when you plan to store the meat for an extended period in the fridge before searing

For a thick filet you can set the sous vide to its desired doneness temp or 1-2 degrees less if you want a longer/harder sear. And as long as you sear it within 1-2 hours no need for ice

 

[spizike231]

 

[brendasdeadbaby]

Alone? Tostones? Mofongo? Rice? Where the sides at?

 

[spizike231]

Alone? Tostones? Mofongo? Rice? Where the sides at?

I’m 41 on NT I don’t have the luxury of extra curricular calories.

I barely have the lipid allowances for this.

 

[brendasdeadbaby]

I’m 41 on NT I don’t have the luxury of extra curricular calories.

I barely have the lipid allowances for this.

I see. I have to cut back on swine myself.

 

[moe200069]

Random Hail Mary throw of a question that I'm gonna put out there: has anyone else found it exceedingly difficult to find whole star anise in grocery stores as of late?

I can find anise seed without issue, but the actual whole cloves are nowhere to be found out by me. Been to about 5 different grocery stores in the past month to no avail. This never used to be a problem for me.

any chinatown or ranch 99 market will get you right

 

[DCAllAfrican]

@ "extra curricular calories."

Good work spikey

 

[mplsdunk]

post 24 hour salt brine. is anyone experienced with tenderloins? do i have to tie a string around it when i cook it? it’s pretty marbled i’m scared it might just come apart.

People tie them to get even cooking but I don’t see how it would hurt.

 

[deusavertat]

I’m 41 on NT I don’t have the luxury of extra curricular calories.

I barely have the lipid allowances for this.

DAMN

No one said you cant have a salad with that.

 

[Beruseruku Desu]

Y’all eating that or nah

 

[deusavertat]

Y’all eating that or nah

It didnt look THAT bad for him to be spitting it out like that.

 

[Beruseruku Desu]

It didnt look THAT bad for him to be spitting it out like that.

I don’t think it was the presentation… he spit it out because it was made with breast milk

 

[TURBO UNO]

Just now. Chicken and steak teriyaki on a bed of brown rice.

 

[spizike231]

DAMN

No one said you cant have a salad with that.

Lol if you really ain’t get that

 

[lawdog1]

I’m a little skeptical on the lady-boob Mac-&-Cheese thing.

 

[Comparison Ford]

Skirt steak with chimichurri, salsa criollla, baked sweet potato, and sauteed spinach:

 

[jape]

for anyone that cares
i finally got rid of that inner grey band that forms under the crust for a consistent wall to wall redness. after taking it out the oven i let it sit out for a couple minutes and then i rested it for 30 mins in the fridge. it dried the skin out even more and allowed me to get a good crust without cooking the inner part. also i flipped it every 10 seconds for 1 minute on a cast iron and the middle was still warm.

not my pic but this the grey band i am talking about.

Spoiler

 

[heelsandeers]

Skirt steak with chimichurri, salsa criollla, baked sweet potato, and sauteed spinach:

Nice chars and interiors. One of my fav meals right there

 

[deusavertat]

I don’t think it was the presentation… he spit it out because it was made with breast milk

OH I watched it on mute and clearly missed that piece of information.....but was it good.

 

[deusavertat]

Lol if you really ain’t get that

Alone? Tostones? Mofongo? Rice? Where the sides at?

You still salty (pun intended) about being 41 with bad lipids so I offered a healthy option for sides. Its not that deep.

 

[deusavertat]

Skirt steak with chimichurri, salsa criollla, baked sweet potato, and sauteed spinach:

my kinda meal.

 

[mplsdunk]

 

[spizike231]

Alone? Tostones? Mofongo? Rice? Where the sides at?

You still salty (pun intended) about being 41 with bad lipids so I offered a healthy option for sides. It’s not that deep.

Aw man a salad you’re so helpful dawg thank you so much for your input

Also I love that the 41 joke lives on.

-spike

 

[lawdog1]

Egg noodle and vegetable stir fry topped with a fried (hard) egg. Was tasty.

 

[TURBO UNO]

THIS must hit perfect on a rainy or snow night