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

[DubCoffman62]

I chugged down the last bit of tortilla chip crumbs from the bag, regretting it now since it seems to have been 75% salt, 25% chips

 

[ORD_Buckeye]

Leftover braised chicken thights. I cut out the rice and just ate the thighs and sauce. Even better after sitting in the fridge for a couple of days. The key was storing the thighs and braising sauce separately, so I could crisp up the thighs in the oven and then pour the sauce over the top.

 

[ORD_Buckeye]

 

[DubCoffman62]

I like your sauce pan, that restaurant tier quality

Also, that looks like rib eye and the sauce perhaps a picatta sauce? I've never added capers to a regular beurre blanc

 

[ORD_Buckeye]

I like your sauce pan, that restaurant tier quality

Also, that looks like rib eye and the sauce perhaps a picatta sauce? I've never added capers to a regular beurre blanc

Pans are All Clad LTD. Went on a buying binge about 15 years ago, and the stuff is still as good as new.

The cut I get from one of the East European fresh markets that I shop at. They sell it as a "Delmonico," but it's also called a "chuckeye" as it's cut out of the center of the chuck right in front of the ribeyes. Like hanger steaks, it's a butcher's cut and you don't see it all that often. Great choice when you're doing a pan sauce.

It's pretty classic Steak Au Poivre. What looks like capers are brined green peppercorns. Crusted one side of the steak with a mix of roughly crushed black, white and green peppercorns. The sauce is the brined peppercorns, shallots, cognac, veal stock and heavy cream.

 

[DubCoffman62]

Pans are All Clad LTD. Went on a buying binge about 15 years ago, and the stuff is still as good as new.

The cut I get from one of the East European fresh markets that I shop at. They sell it as a "Delmonico," but it's also called a "chuckeye" as it's cut out of the center of the chuck right in front of the ribeyes. Like hanger steaks, it's a butcher's cut and you don't see it all that often. Great choice when you're doing a pan sauce.

It's pretty classic Steak Au Poivre. What looks like capers are brined green peppercorns. Crusted one side of the steak with a mix of roughly crushed black, white and green peppercorns. The sauce is the brined peppercorns, shallots, cognac, veal stock and heavy cream.

good stuff right there

 

[Thump]

Booze

 

[Buckeyeskickbuttocks]

I use "delmonico" for my cheese steaks

 

[DubCoffman62]

pork loin cooked at 140 for 4 hours in the sous vide and then brown in a cast iron skillet with butter

 

[DubCoffman62]

caldo de pollo, might make some dumplings in a little while too

 

[DubCoffman62]

simmered down, ready now

 

[DubCoffman62]

butter chicken and vegetable korma, home made

 

[DubCoffman62]

was going to make nachos, heated up the cheese, went for the chips and they were gone, had to settle for toast nachos, it's like SOS but with a cheese sauce

 

[OHSportsFan]

So everyone owned those same plates 30 years ago huh?

 

[DubCoffman62]

So everyone owned those same plates 30 years ago huh?

I still have mine got them at a yard sale