Topic: Good idea/Bad idea? (Read 4469 times)

Anaxilus. · « **Reply #20 on:** August 23, 2013, 03:48:11 AM »

Greek yogurt btw.

I don't trust people that ruin a good steak. I'm pretty traditional w/ the Prime Rib roast. Sea Salt, ground pepper, fresh Thyme, crushed garlic rubbed all over. 200-225F for 1-1.5 hours per lb and finished w/ a nice sear or browning. Bone-in of course. I know Lawry's uses a separated layer of rock salt under the roast during cooking, haven't tried that yet. Just made an Au Jus tonight, need to figure out Yorkshire pudding one of these days though technically your supposed to only dip it in blood run-off from the meat. I think you can mix the blood w/ a warm au jus w/o the blood curdling and getting sent to the chefs penalty box.

Did a really nice slow cooked BBQ Beef rib rack w/ a house special rub and Guiness BBQ sauce about a month ago. Took about 7 hours. Suffice to say, I won't ever pay for beef ribs again at a restaurant like Lucille's.

Stapsy · « **Reply #21 on:** August 23, 2013, 04:39:19 AM »

Simple is always better if you are buying quality meat. People are obsessed with sauces and seasonings that just cover up that delicious meatiness. I will see if I can get my family yorkie recipe if you are interested in trying it out. Not sure where it came from but I have been eating them on Sunday's for pretty much my whole life and I think they are pretty authentic based on what I have had in the UK. I am skeptical on the effect of the rock salt on the roast. What exactly is that supposed to add?

I think beef ribs are up next for me. I got a smoker at the beginning of the summer and have been cooking up a storm. So far I have done side ribs, back ribs, whole chickens, tri-tip, salmon, and pork shoulder. I decided to man up and try to make a brisket this weekend. I am going to pick it up from my butcher tomorrow. Thinking of keeping it simple using only salt and pepper, but I may add in some other spices if I feel the urge. I rarely eat out for exactly the reason you mention. If you have the time it is not difficult to surpass what you get in a restaurant for a fraction of the price.

MuZo2 · « **Reply #22 on:** August 23, 2013, 04:42:22 AM »

Chilly Chocolate - Lot of people like it, I have seen lot of people buy it in Lindt factory outlet in my town.
http://www.amazon.com/Lindt-Excellence-Chocolate-3-5-Ounce-Packages/dp/B002RBTY66

Anaxilus. · « **Reply #23 on:** August 23, 2013, 05:28:07 AM »

I don't know, but Lawry's knows what they are doing: http://www.huffingtonpost.com/jay-weston/lawrys-the-prime-rib-dona_b_742443.html For what it is, my last meal there was pretty perfect in the areas that matter most. Think the most perfect meal from 1940s-50s America before we became more fickle from more sophisticated European culinary influences.

If I had to guess, perhaps using the hot fat runoff to ionize the salt as air circulates during convection. Not at all sure though. I know David Burke uses an entire wall of Himalayan pink Sea salt to age his meats though that is more functional helping to inhibit bacterial growth during the aging process. Plus pink salt is sharper so would enhance more flavor in such an indirect manner.

ocswing · « **Reply #24 on:** September 04, 2013, 11:04:32 PM »

Quote from: Analixus on August 23, 2013, 05:28:07 AM

I don't know, but Lawry's knows what they are doing: http://www.huffingtonpost.com/jay-weston/lawrys-the-prime-rib-dona_b_742443.html For what it is, my last meal there was pretty perfect in the areas that matter most. Think the most perfect meal from 1940s-50s America before we became more fickle from more sophisticated European culinary influences.

If I had to guess, perhaps using the hot fat runoff to ionize the salt as air circulates during convection. Not at all sure though. I know David Burke uses an entire wall of Himalayan pink Sea salt to age his meats though that is more functional helping to inhibit bacterial growth during the aging process. Plus pink salt is sharper so would enhance more flavor in such an indirect manner.

I freaking love Lawry's. Haven't been there in awhile due to finances, but it might be time to go back.

donunus · « **Reply #25 on:** September 04, 2013, 11:27:17 PM »

Quote from: Analixus on August 23, 2013, 03:48:11 AM

I'm pretty traditional w/ the Prime Rib roast. Sea Salt, ground pepper, fresh Thyme, crushed garlic rubbed all over. 200-225F for 1-1.5 hours per lb and finished w/ a nice sear or browning. Bone-in of course.

Damn! I am now officially hungry

funkmeister · « **Reply #26 on:** September 22, 2013, 02:59:00 AM »

Tonight I blended Alfredo sauce with Pesto. It was awesome.

You need to be careful with the pesto because with the best quality stuff you'll ruin the entire batch if it boils or nears boiling. The basil loses too much of its aroma and gets a woodier taste to it.

So I made the Alfredo and let it cool for a while and then stirred in some pesto. Simple as that, and wonderful!

Anaxilus. · « **Reply #27 on:** September 22, 2013, 05:12:16 PM »

Quote from: funkmeister on September 22, 2013, 02:59:00 AM

Tonight I blended Alfredo sauce with Pesto. It was awesome.

You need to be careful with the pesto because with the best quality stuff you'll ruin the entire batch if it boils or nears boiling. The basil loses too much of its aroma and gets a woodier taste to it.

So I made the Alfredo and let it cool for a while and then stirred in some pesto. Simple as that, and wonderful!

I can attest to this combo, it works. Try adding some mushrooms if you don't have any already in the sauce. Preferably slightly browned on the edges first. The shrooms add woodiness to the sauce w/o wrecking it, and basil/garlic always works w/ mushrooms.

Questhate · « **Reply #28 on:** September 23, 2013, 10:27:34 PM »

Quote from: ocswing on September 04, 2013, 11:04:32 PM

Quote from: Analixus on August 23, 2013, 05:28:07 AM
I don't know, but Lawry's knows what they are doing: http://www.huffingtonpost.com/jay-weston/lawrys-the-prime-rib-dona_b_742443.html For what it is, my last meal there was pretty perfect in the areas that matter most. Think the most perfect meal from 1940s-50s America before we became more fickle from more sophisticated European culinary influences.

If I had to guess, perhaps using the hot fat runoff to ionize the salt as air circulates during convection. Not at all sure though. I know David Burke uses an entire wall of Himalayan pink Sea salt to age his meats though that is more functional helping to inhibit bacterial growth during the aging process. Plus pink salt is sharper so would enhance more flavor in such an indirect manner.

I freaking love Lawry's. Haven't been there in awhile due to finances, but it might be time to go back.

Ahh, I went to Lawry's last year when I was down there for H3. I may have to revisit this weekend when I'm down there.

+1 to hating people ruining a good steak with all sorts of extra curricular sauces and stuff.

Anaxilus · « **Reply #29 on:** June 01, 2015, 12:47:05 AM »

K. Pecan Pie with Talenti Sea Salt Caramel gelato.

Yeah, not so adventurous this one...

Author Topic: Good idea/Bad idea? (Read 4469 times)

Anaxilus.

Re: Good idea/Bad idea?

Stapsy

Re: Good idea/Bad idea?

MuZo2

Re: Good idea/Bad idea?

Anaxilus.

Re: Good idea/Bad idea?

ocswing

Re: Good idea/Bad idea?

donunus

Re: Good idea/Bad idea?

funkmeister

Re: Good idea/Bad idea?

Anaxilus.

Re: Good idea/Bad idea?

Questhate

Re: Good idea/Bad idea?

Anaxilus

Re: Good idea/Bad idea?

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Author Topic: Good idea/Bad idea? (Read 4469 times)