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Thread of What You've Eaten, Cooked and/or Drunk Lately

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DubCoffman62 said:
All it is is braised cheap cut of beef over egg noodles with fancy sour cream. Looks good though, nice presentation
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Yes and no. Technique absolutely comes into play when braising. I say this as someone who, as he learned to cook, made a some mistakes braising. It didn't make the meal inedible like cooking a steak medium well, but you can make a lot of mistakes. Braise too short, and the meat's still tough. Braise too long, and you get meat jello. How much to reduce the alcohol that you deglaze with before adding the stock. So, yes, it was a cheap cut of meat and some egg noddles....though I wouldn't compare creme fraiche from an artisan Vermont creamery to a tub of Breakstone sour cream.....and you did leave out the part with the shaved white Alba truffle.

an9TBV.md.jpg
 
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ORD_Buckeye said:
Yes and no. Technique absolutely comes into play when braising. I say this as someone who, as he learned to cook, made a some mistakes braising. It didn't make the meal inedible like cooking a steak medium well, but you can make a lot of mistakes. Braise too short, and the meat's still tough. Braise too long, and you get meat jello. How much to reduce the alcohol that you deglaze with before adding the stock. So, yes, it was a cheap cut of meat and some egg noddles....though I wouldn't compare creme fraiche from an artisan Vermont creamery to a tub of Breakstone sour cream.....and you did leave out the part with the shaved white Alba truffle.

an9TBV.md.jpg
Click to expand...
You use semolina cutting the pappardelle?
 
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ORD_Buckeye said:
Yes and no. Technique absolutely comes into play when braising. I say this as someone who, as he learned to cook, made a some mistakes braising. It didn't make the meal inedible like cooking a steak medium well, but you can make a lot of mistakes. Braise too short, and the meat's still tough. Braise too long, and you get meat jello. How much to reduce the alcohol that you deglaze with before adding the stock. So, yes, it was a cheap cut of meat and some egg noddles....though I wouldn't compare creme fraiche from an artisan Vermont creamery to a tub of Breakstone sour cream.....and you did leave out the part with the shaved white Alba truffle.

an9TBV.md.jpg
Click to expand...
I thought the sour creme was was Trader Joe's, that's where I get mine. But yes, besides the truffles you made cheap ingredients into a nice, presentable meal.
 
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Thump said:
Taking pictures of food is for pretentious a-holes.
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I'm definitely an asshole but I try not to be too pretentious. I like ORD's food pics. I used to think he was eating out a lot but it's cool to know her cooks most of those dishes. I was in that biz from 1993-2004, I gained an appreciation for fine food and advanced techniques. Our bosses sent us to New Orleans a few times to eat and various Brennan establishments and encouraged us to try to copy them. It was a lot of fun.
 
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