groovejuice
Without deviation progress is not possible
It probably does need some colour correction, but the meat shows no evidence of high heat. Very poor technique with that strip loin. (shivers)
OT: The Food & Drinks Thread Part Trois
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It probably does need some colour correction, but the meat shows no evidence of high heat. Very poor technique with that strip loin. (shivers)
Tighthead
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Maybe it is perfectly cooked sous-vide and just lacked a quick searing to finish?
Maybe?
angusyoung
Back in the day, I was always horny!
groovejuice
Without deviation progress is not possible
Not impossible. But a sous-vide steak should be pulled out at rare and blasted in cast iron with the heat of a sun. A well carmelized steak has so much more flavour, and a nicer texture.
angusyoung
Back in the day, I was always horny!
I’m 99% certain it’s a strip loin. Mostly from the fat cap at the top but also the little rounded bit on the end at the top. Common characteristics of a New York Strip.
The thing I’m still trying to figure out is what happened to the, what looks like, eggs.
Are they even eggs?
Mrb1p
PRICERSTOPDAPUCK
Its clearly a NY strip, its just been boiled.I’m 99% certain it’s a strip loin. Mostly from the fat cap at the top but also the little rounded bit on the end at the top. Common characteristics of a New York Strip.
The thing I’m still trying to figure out is what happened to the, what looks like, eggs.
Are they even eggs?
groovejuice
Without deviation progress is not possible
My dinner. Moroccan pork chops with a warm potato salad with veg and a lime, honey and fennel seed dressing.
Edgy
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You've never had a decent "hot-chiken" as I can see
If it has canned peas, it's an indecent "hot chiken". The stuff should be banned.
Anyone that eats the abomination known as "hot chicken" needs to banned from this threadWhat do you use then? Frozen peas?
Green Giant canned peas are the peas to use for hot chicken.
I'm moving to Jeddah on Tuesday. I will definitely miss the asian food I've gotten to enjoy in Hong Kong and surrounding travels. The Kingdom of Saudi Arabia isn't really what most consider an interesting location, but I got a great offer/opportunity there and given the social-political crisis that sent HK in a recession, I opted to take the offer. One thing I am very much looking forward to is getting closer to my Lebanese roots and finally enjoying some arabic food again. That's one thing that was sourly lacking here, quite lame arabic cuisine.
Asia was so awesome though, I absolutely love it here. Definitely want to come back here for another experience.
I gotta say, an iced cap in 50 degree heat is exactly what the doctor ordered lol.
That weather will be a challenge, at least now is the good weather so moving there at the right time of the year. Hong Kong summers are no joke too so I guess I'm better prepared then if I was coming from Mtl.
You are a lot better prepared. I've had very good food in Saudi. The best being Lebanese, actually. Have you been, yet?
Mrb1p
PRICERSTOPDAPUCK
Jeez havent been in MTL in a while during the summer? f***ing scorching heat. Even the amazonian jungle is more comfortable IMO. All that heat, with no wind and f***ing humidity with no beach close-by. f***ing hell.
Too cold in the winter and too hot in the summer. f***, I cant wait to GTFO from here.
Tighthead
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Off topic rant but does anyone else hate googling a recipe and the top hits are all the modern narrative form where the author writes 8 paragraphs of prose before laying out the part that could fit on an index card?
I just skip away from them if I can, and always start with allrecipes where it is nice and simple.
I just skip away from them if I can, and always start with allrecipes where it is nice and simple.
Le Tricolore
Boo! BOOOO!
I've started using reddit to find recipes more and more often. "BBQ pork belly recipe reddit" and go through the results on the Google. I've had some decent success, and no annoying blog posts before it.
Tighthead
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That is a pretty good source as well. I like getting the odd caveat from there or from allrecipes such as "use 1/2 the clove suggested" or whatever, but I don't need the backstory about how amazing it was.
Mrb1p
PRICERSTOPDAPUCK
Back when I used to do gigs on the low for restaurants that needed a quick fix I hated not knowing how to make X and Y so Id always run to the toilet with my phone and google a few recipes just to not look like a fool and I found out that allrecipes is a community sourced databased and that sometimes the mascarpone recipe is nowhere near up to the standards and you look like a fool anyway with a crappy recipe
Le Tricolore
Boo! BOOOO!
Or how the blogger came up with the recipe while dear hubby was playing with their dog Milo out by the docks or whatever bullshit they come up with.
Tighthead
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Back when I used to do gigs on the low for restaurants that needed a quick fix I hated not knowing how to make X and Y so Id always run to the toilet with my phone and google a few recipes just to not look like a fool and I found out that allrecipes is a community sourced databased and that sometimes the mascarpone recipe is nowhere near up to the standards and you look like a fool anyway with a crappy recipe
I usually read the reviews and have reasonable confidence that the recipe is solid. I have had good luck there.
I don't think looking for recipes in the crapper under time constraints is ideal...
Tighthead
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"I needed a recipe that was simple but would knock the socks off my old field hockey teammates from Choate. I also had to prepare it 48 hours in advance before we sailed around Montauk"
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