I love vanilla custard. However, custard is sweet enough even for my sweet tooth. Don't need the melted sugar topping which is too tough for the tender custard below. I like my custard with a dollop of vanilla whipped cream.
Got these yesterday. Rose Strawberries. Very nice, sweet and creamier flavor/texture https://www.newyorker.com/news/california-chronicles/rose-berries-have-arrived
Ribeye, my wife's favorite steak and my favorite roast. I used to buy prime but now I've discovered Wagyu and I'm smitten. I salt my steaks and roasts at least half an hour before cooking. Then, I sear in the cross hatch grill marks. Mine is medium rare and my wife's is well well done so I can't eat any of hers nor she mine unless I get a crusty outside piece. I love crust on a steak, hence the salt.
Thought Id update this for anyone interested. I picked up a stainless steal calphalon "stackable" set. Great price of $375 after discounts for the whole set. I really wanted an all clad but couldnt justify spending $2k for roughly the same gear. Its been a huge upgrade for us and I really like it. The stackable feature is really nice also, it has cleared up a lot of space in our cookware cupboard. I recommend this set for anyone who is looking for a great mid level, high quality set. https://www.calphalon.com/en-US/cal...inless-steel-10-piece-cookware-set-ca-2010605
Those look like some good ribs. Im kind of rib junkie and have been experimenting with various methods. My favorite method is buy a 3 pack of baby backs from costco, put a good rub on them and then pre smoke the on the traeger for 5 hours or so on the lowest setting so I dont have to monitor temp. Then I pull them off, vacuum seal and freeze then for later. When I am ready to eat them Ill just finish them in the oven at 225 until they hit 203 temp between the bones. Takes about 3 hours and they turn out amazing every time, perfect texture and better than most BBQ restaurants. Once they are done I like to let them cool, chop them into individual ribs, smother with bbq sauce an put the back in the oven for 15 minutes or so. I have also been experimenting with sus vide and recently did a bunch of ribs in them. Turned out great but not as good as the treager, they are much easier to eat later though. Method was to cut them into stack of 4 or 5 ribs. Vacuum seal with spices and cook at 141 for 48 hours. Then I froze each bag. Later when I was ready to eat them I pulled them out, dried them off and put on the regular gas BBQ for a nice char and reheat. Makes BBQ ribs easy mode. When I get some time I think Ill combine both methods and traeger smoke them, then sus vide, then store for later bbq. Ive read its works pretty well.
Love it!! Yeah, I've considering purchasing one of those sus vide units myself. Oh, and yeah, Costco St. Louis ribs in the 3-pack is how I went, as well. I love your idea about freezing! I have a Camp Chef pellet smoker, which is supposed to be a Traeger, but less money. I dunno. Anyhoo, thanks for the feedback!
The sous vide is a lot of fun, it does some things really well and is great for prepping meals for later. I keep discovering uses for it all the time, like this weekend I took all my berries that were getting old and sous vide'd them into vodka using mason jars for berry infused vodka. It was great! I am also currently drinking a nice cold brew coffee that I made with the sous vide. I also have been experimenting with my first sour dough starter and using the sous vide to keep a perfect 85 degree temperature for the yeast growth has really helped. As far as I can tell pellet smokers are pellet smokers, I just say traeger cause thats what I have and its the best known brand but there are tons of great ones out there. If I ever upgrade Ill probably look at a rec tec but no need since my traeger is still going strong going on 10 years now. If you've never done a brisket on your pellet smoker I recommend giving it a go, I do it similar to the ribs but smoke for much longer. I usually set it on smoke setting when I go to bed and cook it all night then turn it up to 225 around 8 am, its done by 2 pm or so with an internal temp of 203 and rests for another hour or two in a cooler. So easy and people with seriously think you are a BBQ master. By the way I never wrap my ribs or brisket, the pellet smoker does a wonderful job without wrapping as long as you pull at the right temp. With no wrap the meat retains so much more smoke flavor and I like the texture better that way.
Smoked brisket's on my bucket list! Hey, here's a guy who knows how to smoke stuff. I plan on visiting his restaurant whenever I get to Austin, TX (another bucket list item as I'm a huge Stevie Ray Vaughan fan.) I highly advise subscribing to his YouTube channel, BBQ with Franklin: https://www.youtube.com/user/BBQwithFranklin Oh, and I have his bbq book. Supposedly, the holy grail, or bible, for smoking/bbq afficianados:
I've heard you can get foi gras at the Lake Theater and Restaurant on Hwy 43, aka State Street, in Lake Oswego. Have at it. Personally I only eat calves liver with cooked onions.
Damn you, what's better than hot freshly baked French bread with butter and raspberry jam? Answer - Nothing. You and your damn temptations are eventually going to wear me down and get me to start cooking some of your delights. I've already set my sights on some hot out of the oven crispy peanut butter cookies and ice cold milk. I'm gonna tell the doctors that my sudden new weight gain is all your fault.
Haven't yet made this year's strawberry jam but did make plum jam. From tree right into pot gives jam a fresh flavor store bought can't match.
Sourdough buns! There were with a fried chicken sandwich sous vide with lemons and blackening seasoning prior to frying. Sandwich included a spicy aoili sauces, bacon and avocado. The buns we're all I took pictures off
