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Epignosis View Drop Down
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Points: 32581 		Direct Link To This Post Posted: July 01 2012 at 17:42
Originally posted by Dean Dean wrote:

Originally posted by Epignosis Epignosis wrote:

Bacon wrapped filet Mignon, pan seared, with yellow squash tonight. 

(got a good deal on the meat too- we have a butcher up the road that, when I buy in bulk, essentially gives us quality meat for $4 (£2.55) per pound or less).
Shocked bulk-buy or not, that's at least five times cheaper than we pay for fillet steak in a supermarket - it's dearer still from a butcher.
 
 
 
I hope it chokes you Angry Tongue


The meat isn't all steak I should say.  We buy a month's worth of meat from them (though not poultry or seafood, which I get for better prices elsewhere).  Hamburger, pork, brisket, whatever we want.  But in the end it averages to that amount of money ($4 or less for pound).

Today we got the 2 filets, 5 lbs. of hamburger, 4 (huge beautifully marbled) rib-eyes, a large beef brisket, a lovely pork roast, 5 lbs of pork chops, some beef strips for a stir fry, a rack of beef ribs and a rack of pork ribs for exactly $99.99 (£63.76).
https://epignosis.bandcamp.com/album/a-month-of-sundays
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Dean View Drop Down
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Points: 37575 		Direct Link To This Post Posted: July 01 2012 at 17:29
Originally posted by Epignosis Epignosis wrote:

Bacon wrapped filet Mignon, pan seared, with yellow squash tonight. 

(got a good deal on the meat too- we have a butcher up the road that, when I buy in bulk, essentially gives us quality meat for $4 (£2.55) per pound or less).
Shocked bulk-buy or not, that's at least five times cheaper than we pay for fillet steak in a supermarket - it's dearer still from a butcher.
 
 
 
I hope it chokes you Angry Tongue
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Epignosis View Drop Down
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Points: 32581 		Direct Link To This Post Posted: July 01 2012 at 17:01
Bacon wrapped filet Mignon, pan seared, with yellow squash tonight. 

(got a good deal on the meat too- we have a butcher up the road that, when I buy in bulk, essentially gives us quality meat for $4 (£2.55) per pound or less).
https://epignosis.bandcamp.com/album/a-month-of-sundays
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Points: 32581 		Direct Link To This Post Posted: June 30 2012 at 21:13
Originally posted by Ivan_Melgar_M Ivan_Melgar_M wrote:


And voila, my lunch was ready-

Iván


LOL Clap
https://epignosis.bandcamp.com/album/a-month-of-sundays
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Points: 19557 		Direct Link To This Post Posted: June 30 2012 at 19:46
Today was alone at home watching Peruvian football (All my family was at my sister's home, but they don't watch football, so I stayed), so decided to eat something special.

Bought a big piece of "bife angosto" (350 grms more or less 3/4 of a pound)


Also a package of the biggest potobello mushrooms I could find


While leaving the meat in the barbecue, took the portobellos, cleaned them. added salt, pepper, and a other spices, fried them lightly in butter (until they are soft but not too much)

And voila, my lunch was ready-

Iván
            
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Atavachron View Drop Down
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Points: 65844 		Direct Link To This Post Posted: June 30 2012 at 18:30
Originally posted by Epignosis Epignosis wrote:

Stellar dish.  I will be making this again, only with less roux in the sauce.
not a big roux fan, I find most things thicken fairly well with the right blend of reduction and ingredients --  same with corn starch in Chinese cooking, it's mostly unnecessary









Edited by Atavachron - June 30 2012 at 18:31
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Points: 65844 		Direct Link To This Post Posted: June 30 2012 at 18:27
Originally posted by Zargasheth Zargasheth wrote:

I'm rather fond of cooking, and baking. Just finished making a batch of apple-cinnamon muffins, in fact.
always wanted to become a better baker; especially for the bread
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Points: 32581 		Direct Link To This Post Posted: June 30 2012 at 17:33
Originally posted by Epignosis Epignosis wrote:

Tonight it's spinach, mushroom, and pancetta on a bed of pasta in Béchamel sauce with mozzarella and parmesan cheeses.

I'll be enjoying that with scuppernong wine vinted and bottled in North Carolina.


Stellar dish.  I will be making this again, only with less roux in the sauce.

(And no scuppernong wine.  I like it, but too sweet for the meal).
https://epignosis.bandcamp.com/album/a-month-of-sundays
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Points: 69 		Direct Link To This Post Posted: June 30 2012 at 17:15
I'm rather fond of cooking, and baking. Just finished making a batch of apple-cinnamon muffins, in fact.
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Points: 32581 		Direct Link To This Post Posted: June 30 2012 at 16:46
Tonight it's spinach, mushroom, and pancetta on a bed of pasta in Béchamel sauce with mozzarella and parmesan cheeses.

I'll be enjoying that with scuppernong wine vinted and bottled in North Carolina.
https://epignosis.bandcamp.com/album/a-month-of-sundays
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Points: 37575 		Direct Link To This Post Posted: June 30 2012 at 11:42
Originally posted by Flyingsod Flyingsod wrote:


 Yah mustard counts! That's my next thing to make. I have a tendency to go to extremes for no other reason than I think it's cool and fun to do.
That's me and marshmallow - one day it all went horribly wrong and the resulting mess was grainy and unpleasant and I was sat there despondently thinking why am I doing this when I can buy a bag from the convenience store for a few pennies instead of going to the bother of slowly pouring boiling sugar syrup into egg-whites and gelatin and leaving it to set before dicing it into irregular shapes and dusting it with icing sugar? And then it all goes right and I use maple syrup instead of corn syrup or grate in some fresh lemon zest or a pinch of ginger and then I know why: It's cool and it's fun to do. Approve
 
Originally posted by Flyingsod Flyingsod wrote:


So I have bought a bag of mustard seeds and will be starting from seed. If I recall correctly though there's not much difference to be gained from doing that.
Except you can use whatever liquid takes your fancy, not just water.
Originally posted by Flyingsod Flyingsod wrote:


 I dont use a food processor for two reasons. First one is that I don't have one. The second is the conventional wisdom that rapidly beating or mixing olive oil causes bitter compounds to form. I would like to test this out for myself but will have to wait till I get a food processor.
I had one that fell into disuse because of the mess and bother, but I've recently bought a small one and find it okay to use again. I've never noticed the olive oil going bitter as a result - can't think of a scientific reason why it should - I also can't imagine making pesto without blitzing it in a food processor or blender and I've never heard of that being a problem.
Originally posted by Flyingsod Flyingsod wrote:


  I do a teriyaki version in my stir frys but other that I don't use a lot of condiments so you make a bigger variety than I do. Kudos
I don't know how authentic my Teriyaki is - but soy sauce, sugar, mirim and/or saki bubbling away in a shallow pan until it's like syrup works just fine for me , then that holy trinity of sweet, sour and umami is a never fail combination that just works whether you use sugar or honey or sweet sherry, rice wine or vinegar or lemon/lime juice, fish sauce or soy or worcester or mushroom sauce - anything that cuts through the oil used to do the stir fry is just going to be right no matter what.
 
Man, I'm hungry just thinking about it.
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Points: 564 		Direct Link To This Post Posted: June 30 2012 at 11:11
Originally posted by Dean Dean wrote:


 
I do occasionally (again - need and consumable time frame dependant) make my own BBQ sauce, teriyaki sauce, sweet chili jam, apple sauce and piccalilli and my wife makes chutney and other preserves. I have a jar of lemons in brine in readiness for a tagines if they qualify as a condiment and things like Rose Marie sauce (aka 1000 Islands) and tartar sauce are so easy to make yourself (especially using a jar of Hellmann's as a starting point) that I'd never dream of buying a separate jar. Does mixing English Mustard from powder count? 


 Yah mustard counts! That's my next thing to make. I have a tendency to go to extremes for no other reason than I think it's cool and fun to do. So I have bought a bag of mustard seeds and will be starting from seed. If I recall correctly though there's not much difference to be gained from doing that.
 I dont use a food processor for two reasons. First one is that I don't have one. The second is the conventional wisdom that rapidly beating or mixing olive oil causes bitter compounds to form. I would like to test this out for myself but will have to wait till I get a food processor.
  I do a teriyaki version in my stir frys but other that I don't use a lot of condiments so you make a bigger variety than I do. Kudos



Originally posted by tamijo tamijo wrote:

No, sadly I do use industrial mayo, should not, but it's a question of time, but we use japanese mayo, still industrial but way better than the danish.


 I understand the convenience aspect for sure. Especially if you are throwing together a quick sandwich or something. It may be a bit quicker than you think though, Maybe 7 minutes to get everything out, put it together, and put everything away. Even using the slow drizzly whisk method Like I do. Still too long for a quick snack though.

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Points: 37575 		Direct Link To This Post Posted: June 30 2012 at 10:51
Originally posted by Flyingsod Flyingsod wrote:

Do any of you make your own condiments? Mainly I'm thinking of mayonnaise. My palate can no longer accept fake factory productions of this excellent emulsion.  Sure, I started out making my own for nutritional reasons but OMG the taste of the stuff made fresh with high quality ingredients is far and above the dreadfully bland stuff that comes out of a jar. Before I started doing this I didn't even like mayo ( I only wanted it for potato salad). Now I like it well enough to eat it off a spoon. That jarred stuff is good for little more than lubrication and you shouldn't put anything on your food that doesn't bring a fair amount of flavour to the party.

 I make mine with fresh squeezed lemon, champagne vinegar, and olive oil as main ingredients.Pastured eggyolk as emulsifier.
Sometimes, not often - it depends on how good the eggs are (fresh and free range is a must) and what the use is - if I can guarantee it will all be eaten in the day I may make my own - it's not difficult, it just results in a bit of washing up of the food processor (too lazy to use a whisk) - I've never used pasteurised egg-yolk so only use fresh eggs (I have been known to use shop-bought egg whites for meringues and marshmallows).
 
However, Hellmann's uses certified free-range eggs and quality rapeseed oil in Europe so I've no complaints and I do like the taste (even if it is made in a Unilever chemical factory) - since it does contain nasty preservatives it does keep in the fridge and can be used to make a quick sandwich. Sometimes convenience trumps conscience.
 
I do occasionally (again - need and consumable time frame dependant) make my own BBQ sauce, teriyaki sauce, sweet chili jam, apple sauce and piccalilli and my wife makes chutney and other preserves. I have a jar of lemons in brine in readiness for a tagines if they qualify as a condiment and things like Rose Marie sauce (aka 1000 Islands) and tartar sauce are so easy to make yourself (especially using a jar of Hellmann's as a starting point) that I'd never dream of buying a separate jar. Does mixing English Mustard from powder count? 
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Points: 4287 		Direct Link To This Post Posted: June 30 2012 at 10:05
No, sadly I do use industrial mayo, should not, but it's a question of time, but we use japanese mayo, still industrial but way better than the danish.
Prog is whatevey you want it to be. So dont diss other peoples prog, and they wont diss yours
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Points: 564 		Direct Link To This Post Posted: June 30 2012 at 09:43
Do any of you make your own condiments? Mainly I'm thinking of mayonnaise. My palate can no longer accept fake factory productions of this excellent emulsion.  Sure, I started out making my own for nutritional reasons but OMG the taste of the stuff made fresh with high quality ingredients is far and above the dreadfully bland stuff that comes out of a jar. Before I started doing this I didn't even like mayo ( I only wanted it for potato salad). Now I like it well enough to eat it off a spoon. That jarred stuff is good for little more than lubrication and you shouldn't put anything on your food that doesn't bring a fair amount of flavour to the party.

 I make mine with fresh squeezed lemon, champagne vinegar, and olive oil as main ingredients.Pastured eggyolk as emulsifier.

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Points: 65844 		Direct Link To This Post Posted: June 23 2012 at 17:52
Originally posted by tamijo tamijo wrote:

Had a dobbelt meal
One slice of pig roast, chopped and fried with some onion and potatoes, with chilli.
On a piece of Danish dark bread, topped with a fried egg.
my kinda sandwich
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Points: 65844 		Direct Link To This Post Posted: June 23 2012 at 17:51
^ yeah the balance of sweet/acid/earthy sounds good there
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Points: 32581 		Direct Link To This Post Posted: June 23 2012 at 17:47
Originally posted by Epignosis Epignosis wrote:

Tonight I'm sauteing chicken breasts with onion and mushroom in a balsamic vinegar honey sauce served over polenta.


Really good dish!  But I burned my finger.  Censored
https://epignosis.bandcamp.com/album/a-month-of-sundays
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Points: 4287 		Direct Link To This Post Posted: June 23 2012 at 17:02
Had a dobbelt meal
One slice of pig roast, chopped and fried with some onion and potatoes, with chilli.
On a piece of Danish dark bread, topped with a fried egg.
After a japaneese kind of stew, beef potatoes onion, boils in Mirin Soya Sake and sugar.
Prog is whatevey you want it to be. So dont diss other peoples prog, and they wont diss yours
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Points: 32581 		Direct Link To This Post Posted: June 23 2012 at 16:52
Tonight I'm sauteing chicken breasts with onion and mushroom in a balsamic vinegar honey sauce served over polenta.
https://epignosis.bandcamp.com/album/a-month-of-sundays
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