Food

[boatme99]

I used to make veg lasagna for my granola girl roommates, with eggplant. It was really good, and I don't even like eggplant!

[Henry Krinkle]

Here's an interesting thing I saw this morning. A breakfast menu with three options for one dish. Everything else was the same but there was a choice of bacon, sausage patty or beyond meat sausage-like patty. The beyond meat breakfast had the most calories of all, a full 40% more than the bacon breakfast.

[geoffbot]

Here's an interesting thing I saw this morning. A breakfast menu with three options for one dish. Everything else was the same but there was a choice of bacon, sausage patty or beyond meat sausage-like patty. The beyond meat breakfast had the most calories of all, a full 40% more than the bacon breakfast.

Interesting. I wonder what the calories per gram was.

[Henry Krinkle]

Interesting. I wonder what the calories per gram was.

I don't know, but size wise the sausage patty and the beyond meat patty appeared similar. The sausage patty also has more calories than the bacon breakfast, but not as many as the beyond meat.

After I looked at their regular menu. I have had their beyond meat burger and it is the same size as their burger. That has more calories too. I believe as far as the restaurant is concerned they want the veggie burger to seem as much like the regular burger in every physical aspect possible.

[Henry Krinkle]

One pot pasta. I have been using quality dried pasta vs homemade for certain dishes lately. Things like spaghetti clams wor better with th toothy exterior of dry rather than smooth fresh. In this dish you need the cook time of a dry pasta to cook the garlic and the hot pepper and to break down the tomatoes. The Rummo chitarra pasta was a bit of a mistake here though. It was too brittle for this cooking method and broke down into 3 or 4 inch pieces. Tasty though.

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[boatme99]

Breakfast was quick french toast with some 3 berry syrup. Strawberries, blueberries, and raspberries.

[Dan R]

Managed to finally sous vide some brisket.

Why? I bought 12 pounds of brisket and had to cut it into three portions due to the size of my sous vide. Had I wanted to smoke it in the Big Green Egg, it would have taken two, 10-hour sessions. And those are intensive sessions having to watch the temp and the charcoal. Using the SV would take longer, but my actual interaction for each piece cooked would take far, far less time.


Each piece was injected with brine and put in brine for 48 hours. They were then cooked for 24 hours in the SV.


Afterwards, they were coated in a mix of salt, smoked paprika, cracked black pepper, onion powder, garlic powder, and mustard. Then shoved into an oven for an hour to bake on the bark.


The result was close to excellent. One of the moistest briskets I have ever had. The fat was significantly reduced, but present. Mouthfeel due to SV was a little different, but unless you were told, you most likely would not notice. I should have added more heat to the bark, but it was great as is.


This was really good!

Here is a pic of the first piece...



Cheers,

Dan

[Martin]

We finally bought the pizza oven we wanted for several years. It works great. Pizzas in 2-3 minutes!

[geoffbot]

We finally bought the pizza oven we wanted for several years. It works great. Pizzas in 2-3 minutes!

Oven details please

[Martin]

Oven details please

It’s a ’portable’ oven, stone floor and dome on the inside, well insulated and a composite outside, weighing some 170 kilo’s.





It’s exactly the same as the one Jamie Oliver sells, only without the branding, so a 1000 euros less expensive.

After about an hour it’s 400C inside and works like a charm