Tree Magnet Posted August 15, 2020 Share Posted August 15, 2020 8 minutes ago, ATXZJ said: So my 16 y/o decides she wants to impress me by making ratatouille for meatless Monday. Mission accomplished 😎 That IS impressive. I can't even imagine cutting all those vegetables that thin and then trying to keep the pattern when putting together. "Red pepper, zucchini, green pepper, potato, squash, red pepper, zucchini, potato, green pepper.....DAMN! Start over!" 1 1 Quote Link to comment Share on other sites More sharing options...
ATXZJ Posted August 15, 2020 Share Posted August 15, 2020 (edited) 53 minutes ago, Tree Magnet said: That IS impressive. I can't even imagine cutting all those vegetables that thin and then trying to keep the pattern when putting together. "Red pepper, zucchini, green pepper, potato, squash, red pepper, zucchini, potato, green pepper.....DAMN! Start over!" Thanks man! She's a bit ambitious but also a good kid. TBH, she had a slicer but she also managed to take the very tip of her thumb off in the process😬. A little liquid bandage and encouragement and she was G2G. Edited August 15, 2020 by ATXZJ 1 Quote Link to comment Share on other sites More sharing options...
TheX Posted August 15, 2020 Share Posted August 15, 2020 1 hour ago, ATXZJ said: So my 16 y/o decides she wants to impress me by making ratatouille for meatless Monday. Mission accomplished 😎 That's AWESOME! 1 Quote Link to comment Share on other sites More sharing options...
AustinBike Posted August 15, 2020 Author Share Posted August 15, 2020 10 hours ago, ATXZJ said: So my 16 y/o decides she wants to impress me by making ratatouille for meatless Monday. Mission accomplished 😎 Nice work! Good to see kids getting engaged. 1 Quote Link to comment Share on other sites More sharing options...
Cafeend Posted August 15, 2020 Share Posted August 15, 2020 I forgot who on here sparked the idea but last weekend we did our third family cook day. Idea is that each of us draws for a meal. BF. Lunch. Dinner and desert.The kids both have really stepped up. They have to find what they want to cook. How it might be done. Obtain ingredients (us) And then cook it. Serve it and clean the mess up. My wife has Celiac disease so of course everything has to fit her needs.We are only allowed to advise and not help them. Been fun and a lot of laughs and learning. They have always cooked but this is above the normal stuff.My girl did from scratch Ravioli And also did a CreamPuff pastry with a cinnamon custard with fruit.Sent from my SM-N960U using Tapatalk 7 Quote Link to comment Share on other sites More sharing options...
Cafeend Posted August 15, 2020 Share Posted August 15, 2020 So my 16 y/o decides she wants to impress me by making ratatouille for meatless Monday. Mission accomplished [emoji41]Thats pretty cool man. Love itSent from my SM-N960U using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
ATXZJ Posted August 15, 2020 Share Posted August 15, 2020 Thanks for the props guys. I'll share them with her👍 Quote Link to comment Share on other sites More sharing options...
ATXZJ Posted August 15, 2020 Share Posted August 15, 2020 29 minutes ago, Cafeend said: I forgot who on here sparked the idea but last weekend we did our third family cook day. Idea is that each of us draws for a meal. BF. Lunch. Dinner and desert. The kids both have really stepped up. They have to find what they want to cook. How it might be done. Obtain ingredients (us) And then cook it. Serve it and clean the mess up. My wife has Celiac disease so of course everything has to fit her needs. We are only allowed to advise and not help them. Been fun and a lot of laughs and learning. They have always cooked but this is above the normal stuff. My girl did from scratch Ravioli And also did a CreamPuff pastry with a cinnamon custard with fruit. Sent from my SM-N960U using Tapatalk This is awesome! You can't go wrong when you teach your kids to cook at an early age. It's been a big help to get our youngest out of her pattern of not wanting to eat or try anything "different" or "weird". Now she cooks stuff that pushers her comfort zone. Keep em' coming. Quote Link to comment Share on other sites More sharing options...
TheX Posted August 15, 2020 Share Posted August 15, 2020 7 minutes ago, ATXZJ said: This is awesome! You can't go wrong when you teach your kids to cook at an early age. It's been a big help to get our youngest out of her pattern of not wanting to eat or try anything "different" or "weird". Now she cooks stuff that pushers her comfort zone. Keep em' coming. Kids excel when they have awesome people for parents! 1 1 Quote Link to comment Share on other sites More sharing options...
notyal Posted August 17, 2020 Share Posted August 17, 2020 Black cherry rosemary skirt steak. One of the best sears I’ve ever gotten. 6 Quote Link to comment Share on other sites More sharing options...
AustinBike Posted August 17, 2020 Author Share Posted August 17, 2020 That looks great. Basically just needs a tortilla and nothing else. 1 Quote Link to comment Share on other sites More sharing options...
Cafeend Posted August 17, 2020 Share Posted August 17, 2020 17 hours ago, notyal said: Black cherry rosemary skirt steak. One of the best sears I’ve ever gotten. What exactly is the marinade? i do alot of skirt steaks and bounce between 3 different ones , Open to more Quote Link to comment Share on other sites More sharing options...
notyal Posted August 17, 2020 Share Posted August 17, 2020 (edited) 25 minutes ago, Cafeend said: What exactly is the marinade? i do alot of skirt steaks and bounce between 3 different ones , Open to more It was cherry juice, EVOO, fresh rosemary, chopped garlic, and a splash of balsamic vinegar. Add salt and pepper just before it goes on a screaming hot grill. It's pretty sweet, but not too much for the rich, fatty skirt. Caramelizes up nicely too. We do a ton of skirt and flank steaks too. Anything that slices up like that i've been preferring over the old hunk of ribeye/ny strip/etc. What are your favorite recipes? Edited August 17, 2020 by notyal 1 Quote Link to comment Share on other sites More sharing options...
GFisher Posted August 17, 2020 Share Posted August 17, 2020 26 minutes ago, notyal said: It was cherry juice, EVOO, fresh rosemary, chopped garlic, and a splash of balsamic vinegar. Add salt and pepper just before it goes on a screaming hot grill. It's pretty sweet, but not too much for the rich, fatty skirt. Caramelizes up nicely too. We do a ton of skirt and flank steaks too. Anything that slices up like that i've been preferring over the old hunk of ribeye/ny strip/etc. What are your favorite recipes? I was eating some pretty damn good chicken fajitas while reading this and suddenly they didn't seem nearly as good. 😞 1 Quote Link to comment Share on other sites More sharing options...
Cafeend Posted August 18, 2020 Share Posted August 18, 2020 It was cherry juice, EVOO, fresh rosemary, chopped garlic, and a splash of balsamic vinegar. Add salt and pepper just before it goes on a screaming hot grill. It's pretty sweet, but not too much for the rich, fatty skirt. Caramelizes up nicely too. We do a ton of skirt and flank steaks too. Anything that slices up like that i've been preferring over the old hunk of ribeye/ny strip/etc. What are your favorite recipes?Thanks. I'll try some variation of that.I have 2 goto wet marinades.One I use mainly on chicken or pork but does work on flank.. it is Goya MOJO. I don't do anything but soak for days. Yes its store bought and looks like sewage but holy shit its good after a wicked long soak.The other wet is one that I do some variation of.But Soy Sauce, marin if I have. Splash of Worcheschire. Brown Sugar. Cayenne. Cumin. Garlic. Sometimes l add ginger, fresh and grated. Ill soak the meat for about 24 to 48 hours. Flipping around.My dry is sea salt and pepper. Cumin. Garlic. Brown sugar. Cayenne. Smoked paprika. Sent from my SM-N960U using Tapatalk 4 Quote Link to comment Share on other sites More sharing options...
AustinBike Posted August 29, 2020 Author Share Posted August 29, 2020 Some times you have to just order out. Hadn't been to Mangia in years, since they canned the central location which was in my neighborhood. Yeah, not true Chicago pizza but ~95% of the way there: 3 1 Quote Link to comment Share on other sites More sharing options...
AustinBike Posted September 18, 2020 Author Share Posted September 18, 2020 Look who is doing curbside - Franklin’s. Way better than standing in line back in the day. 3 Quote Link to comment Share on other sites More sharing options...
Cafeend Posted September 20, 2020 Share Posted September 20, 2020 Look who is doing curbside - Franklin’s. Way better than standing in line back in the day. How was it? Not the food but the process. In my head it is a line of cars. Sent from my SM-N960U using Tapatalk Quote Link to comment Share on other sites More sharing options...
AustinBike Posted September 20, 2020 Author Share Posted September 20, 2020 10 hours ago, Cafeend said: How was it? Not the food but the process. In my head it is a line of cars. Sent from my SM-N960U using Tapatalk Order on the website, they give you a time slot. I believe you must have an order online, you can't just pull up. Pulled up, there was a pop up awning with a masked girl and a walkie talkie. She took my ticket # and told me which spot to sit in with my trunk open. It took longer than most places but a guy dropped BBQ in my trunk and then I left. Basically ~15-18 minutes total time, way better than the old lines. 1 Quote Link to comment Share on other sites More sharing options...
GFisher Posted September 20, 2020 Share Posted September 20, 2020 On 8/16/2020 at 7:39 PM, notyal said: Black cherry rosemary skirt steak. One of the best sears I’ve ever gotten. Do you do curbside pickup? 1 Quote Link to comment Share on other sites More sharing options...
GFisher Posted September 21, 2020 Share Posted September 21, 2020 On 8/29/2020 at 5:33 PM, AustinBike said: Some times you have to just order out. Hadn't been to Mangia in years, since they canned the central location which was in my neighborhood. Yeah, not true Chicago pizza but ~95% of the way there: Not one of their deep dish pies, but The Green Pig is pretty dang good: 1 Quote Link to comment Share on other sites More sharing options...
notyal Posted December 25, 2020 Share Posted December 25, 2020 Reverse seared tenderloin. Step 1. Heavy salt pepper and overnight uncovered in the fridge. 1 Quote Link to comment Share on other sites More sharing options...
notyal Posted December 25, 2020 Share Posted December 25, 2020 Step 2. Roasted at 225*F until the center is 125*F. 1 Quote Link to comment Share on other sites More sharing options...
notyal Posted December 25, 2020 Share Posted December 25, 2020 Step 3. Seared off in a hot cast iron skillet with herbed butter and shallots. Let rest and slice. Serve with a horseradish cream sauce. 7 1 Quote Link to comment Share on other sites More sharing options...
AntonioGG Posted February 12, 2021 Share Posted February 12, 2021 I'm making Anthony Bourdain's Boef Bourguignon's recipe. Has anyone else tried to make it? I find it's taking way longer to cook than expected. It's OK though b/c as recommended the plan is to put it in the fridge when done and reheat tomorrow. Quote Link to comment Share on other sites More sharing options...
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