Food

[Raza]

I make that. It is a yoghurt based cheese, rather than regular dairy. It can be a delicious little beast. I flavour mine with oregano, lemon and a hint of mint and then scoop it into olive oil. Scoop it out of the olive oil onto crackers and then use the leftover olive oil in salad dressing.

Yeah, this had fresh squeezed lemon in it.

[geoffbot]

Steak fajitas

[bu11itt]

OK, fair enough. Best way for me then, because it comes out perfect every time. More than one way to skin a cat and all that.

I agree. Some steak-o-philes get very defensive about their preferred method. I tend to be an equal opportunity kinda guy. In fact a buddy of mine and I did an experiment a while back with two identical 60 day dry aged rib-eyes. He did a pan sear with olive oil and butter followed by an oven finish while I did my reverse sear on the grill. They were so close that at the end of the day it really didn't matter (although we both did give a slight nod to the open fire cooked steak, but that just came down to personal preference. And frankly it looked like a hazy 80's night club in my house after the pan sear so I'd rather just avoid that).

I'm sure oven then sear would work just as well as sear then oven.

Anyone sous-vide them?

I've never done sous-vide as I just don't really see the need to buy the machine. I can see it being very practical for a restaurant where you can keep several steaks ready in the bath and pull and sear when one is ordered. But for the home cook I really don't see the value (yes I understand you can cook more than just steak in one).

[CanadianStraps]

I have a sous vide. It is awesome. You need to have the foresight to use it though. Steak is often a game time decision for me, but sous vide certainly is not. And yes, sous vide has many options, each one more interesting than the last. If you're feeling patient sometime, try a sous vide soft egg. Divine.

[gnuyork]

Sous Vide (I want one) - check this out:
https://www.chefsteps.com/activities...-fried-chicken

[Henry Krinkle]

It was a busy food day at Chez Hank.

This:




became this:


And ulitmately this:


Fully cured deli turkey and chicken, three ways.

Well, what are you going to put deli turkey on?





Why, pretzel rolls of course, what else?

Then for supper:



Linguine with arugula and butter braised cod loins. No picture of that, as you have all seen that before.

[geoffbot]

Great work Hank!

[Henry Krinkle]

Thanks Geoff. I t made the day a bit busier thn I intended, but there was still plenty of time to drink a bottle of wine.

[Henry Krinkle]

Deli cure turkey on some of those pretzel rolls.

[geoffbot]