Bill/SFNM wrote:

gastro gnome wrote:[
I have to say, watching that artisan moment with no ambient sound was a little eerie

Actually, for my own amusement and as an exercise to learn more about creating videos, I added a sound track of one of Domenico Scarlatti's Sonatas for Harpsicord. Creates the perfect effect, but I had to omit it from the upload because I don't have royalty-free rights to the recording.

Bill/SFNM

Bill,

That's some great looking video. It's too bad your camera doesn't have a way to turn off the autofocus, but that's a minor quibble!

Can't save them all*

*Much like Homer I developed a friendship with my lobster buddy and thought about letting him grow bigger than the 8 lbs he already was . Then I said 'eh I'll just give him his hot bath now.

"Meanwhile, Homer buys a small live lobster at the grocery store and fattens him up with plans to feed him to the entire family. When it's time to eat him, Homer has a change of heart and keeps the lobster as a pet naming him Mr. Pinchy. Homer gives Mr. Pinchy a hot bath only to have boiled him to death. He mourns Mr. Pinchy's death by eating the lobster by himself, as he feels "Pinchy would've wanted it that way."" from the Simpsons episode guide.

Is it spring yet?

Sour Sop Milkshake with a Passion fruit and chocolate Soufflé.

Nice Brandon got any with a touch more focus? I'd love to see the garnish sharp?

An omelet with CI's "almost no-knead bread"
diffused light (big thick white cutting board)


and in full sun

Assorted pepper bin at Nichols' stand, Green City Market.

Serrano ham cut off the bone at a wine dinner last night

We could have used a better knife!

meat prep...



Cooling a pot of braised short ribs in my very large walk in cooler

mhill95149 wrote:Nice Brandon got any with a touch more focus? I'd love to see the garnish sharp?

I'll have to check at home. I'm not sure that I do, I was pretty excited to eat it.

Here is the dessert my wife had that night:



It's an iced coffee, tiramisu, and a ginger cake with a ginger custard/crem brulee of sorts.

These were eaten at Spices restaurant at the Victoria Can Tho resort in Can Tho Vietnam. After a long day of traveling, sightseeing, and then a few bars in town, I was to tired to try and drag my wife out for a more local meal off of hotel grounds. These desserts were a reward for that decision, as they were superb. The rest of the meal was very nice too.

more short rib pron

Most recent bread-baking experiment - Pane Siciliano from Reinhart. But I forgot the sesame seeds, so maybe it's not really pane siciliano? Maybe it's just a semolina bread?


Exterior shot of loaves


Interior view

Foreground: Molly Stevens' braised escarole with cannellini beans (really great northerns here) from All About Braising.

Background: Roasted yellow beet and mushroom borscht with Greek yogurt, egg and dill from Bittman's How to Cook Everything Vegetarian.

Not missing the meat.

21-day dry-aged rib eye generously seasoned with salt and pepper:



I use the Alton Brown method. Put my cast iron skillet into a cold oven. Set at 500 degrees. When the oven hits temperature, take the pan out and place on a high flame.

Coat steak with canola oil and place in pan. 2 minutes each side then into the oven. Flip again after 2 minutes. Remove and allow it to rest 5 minutes. Perfect med-rare.

Yukon gold potatoes put through a mill.

This may be the best steak I've ever made.

DMChicago wrote:I use the Alton Brown method. Put my cast iron skillet into a cold oven. Set at 500 degrees. When the oven hits temperature, take the pan out and place on a high flame.

Caution: do not try this method before having your morning coffee, or after having a couple of drinks. Grabbing the handle - sans potholder - to return the steak to the oven is a surefire method to land yourself in the ER with excruciating palm burn and a lengthy, painful recovery process. I learned this all to well last year.

Steak looks fantastic, btw.

Kennyz wrote: Grabbing the handle - sans potholder - to return the steak to the oven

Oh, I've done that a few times....

Kennyz wrote:

DMChicago wrote:I use the Alton Brown method. Put my cast iron skillet into a cold oven. Set at 500 degrees. When the oven hits temperature, take the pan out and place on a high flame.

Caution: do not try this method before having your morning coffee, or after having a couple of drinks. Grabbing the handle - sans potholder - to return the steak to the oven is a surefire method to land yourself in the ER with excruciating palm burn and a lengthy, painful recovery process. I learned this all to well last year.

Steak looks fantastic, btw.

Or use my tried and true method: Keep repeating outloud: Don't touch the pan...Don't touch the pan...Don't touch the pan...

mhill95149 wrote:

Kennyz wrote: Grabbing the handle - sans potholder - to return the steak to the oven

Oh, I've done that a few times....

As have I.
I now leave the pot holder laying losly on the handle. This is also a good idea when you have guests or significant others who insist on checking out whats on the stove top when you're not looking.

.
Romanian Holiday

G Wiv wrote:Romanian Holiday

LOL @ myself . . . I am so conditioned by the salamis of my upbringing that my mouth started watering the moment I saw this image.

=R=

A "best of" Chicago sausage sandwich. Bread from D'Amato's bakery on Grand ave, Hot Italian Sausage from Freddy's in Cicero and topped with homemade hot peppers from Pop's beef on Kedzie.

Da Beef wrote:A "best of" Chicago sausage sandwich. Bread from D'Amato's bakery on Grand ave, Hot Italian Sausage from Freddy's in Cicero and topped with homemade hot peppers from Pop's beef on Kedzie.

What kind of peppers are those?

teatpuller wrote:

Da Beef wrote:A "best of" Chicago sausage sandwich. Bread from D'Amato's bakery on Grand ave, Hot Italian Sausage from Freddy's in Cicero and topped with homemade hot peppers from Pop's beef on Kedzie.

What kind of peppers are those?

They just use thin sliced fresh jalapeno, celery, oil and some crushed red pepper flakes.

Milk Braised Porn Loin with Sage and Garlic

mhill95149 wrote:Milk Braised Porn Loin with Sage and Garlic

I loves me some loin of Porn.

Plate of "Sam" (short for samosa)
fixed similar to a snack I was used to - I'm not sure if samosas (or samosa chaat if you will) are available sold this way, but sometimes they do provide sauces - so here FYI DIY
small pics clickable for larger images

smoosh heated samosa, drizzle sour sauce (tamarind based - I used what I had - pickapeppa) + sweet/hot sauce (drizzle not shown; I used spring roll sauce; alternately use hot sauce and sweeten yogurt with honey) + chopped onions; top with yogurt (beat till smooth)


Normally I wouldn't put the chopped cilantro on top - but as this was for the camera/LTH so I prettied it up; skip if you don't like cilantro, resist the urge to substitute parsley


Clear "Caviar" (± longwave uv; 365 nm; "black light") more attempts to teach/get funding

It's ALIVE

Nothing say Valentines Day like a Big slab of beef. This 36 oz. T-Bone(Cut to order from Polancics) is the Turf part of our Surf and turf tonight..

sazerac wrote:Plate of "Sam" (short for samosa)
fixed similar to a snack I was used to - I'm not sure if samosas (or samosa chaat if you will) are available sold this way, but sometimes they do provide sauces - so here FYI DIY

Hey, the Desi store/chaat shop next door to Katy's has samosa chaat that looks like that. I love it. Dan Dan Mein + samosa chaat is a great 1-2 punch in the 'burbs. Hope all is well.

Corked!!!!