Bear’s Kitchen: a T&T foodie thread
- Thread starter cannabineer
- Start date
DarkWeb
Well-Known Member
Nice! Haven't had one of those in ages
Laughing Grass
Well-Known Member
Only outback left here is in Niagara Falls.
Are you using the Butterball deep fryer you got for your turkey one year?
420God
Well-Known Member
Sure am. It still has peanut oil in it which seems to cook hotter than vegetable oil. Made the onion good and crispy.
Nice I thought it looked like a really nice size and a great price.
xtsho
Well-Known Member
That's not surprising. I've eaten there one time and never went back. I thought the food was terrible. We did get a Blooming Onion that we couldn't eat because it was like a grease soaked sponge. I showed the waitress while squeezing the grease out and she didn't charge us for it at least. The steak was an embarrassment as well. The place was busy with customers that seemed to be enjoying their food so I guess I'm just a food snob. I don't eat out often and I hate chain restaurants like Outback, Applebees, Olive Garden, etc...
xtsho
Well-Known Member
Did anyone make brownies today? It's national brownie day.
nationaldaycalendar.com
Well if you didn't these people did. If you ask nice they might give you a piece.
World’s largest pot brownie weighs in at 850 pounds for National Brownie Day
NATIONAL BROWNIE DAY - December 8
Each year on December 8th, brownie lovers across the nation enjoy one of their favorite baked goods on National Brownie Day.
nationaldaycalendar.com
Well if you didn't these people did. If you ask nice they might give you a piece.
World’s largest pot brownie weighs in at 850 pounds for National Brownie Day
cannabineer
Ursus marijanus
cannabineer
Ursus marijanus
Today is sort of midway between Thanksgiving and the Christmas holiday. So today, the campaign is a rib roast. Found a 3-pounder, choice, eleven per. Instrumented for a slow roast. Nice marbling.
After a roasting and a quick hot sear.
I julienned (@Metasynth, acceptable?) three mushies. I love them, but they tend to give me headaches. So this is extreme kitchen athletics. Note knife, Takagi (Tosa) blue steel “honyaki” santoku in blue 2. Awesome sharp.
Gravy is also from scratch. As are the mashies; a recipe from Annie I almost did not modify. She adds some roasted garlic. But for me, I adore instant mashies, and yet I waited to make’m fresh from a Russet. Gravy uses chicken stock engoodened with a roux.
Roast cut
and plated.
Merry pre-Christmas RIU!
After a roasting and a quick hot sear.
I julienned (@Metasynth, acceptable?) three mushies. I love them, but they tend to give me headaches. So this is extreme kitchen athletics. Note knife, Takagi (Tosa) blue steel “honyaki” santoku in blue 2. Awesome sharp.
Gravy is also from scratch. As are the mashies; a recipe from Annie I almost did not modify. She adds some roasted garlic. But for me, I adore instant mashies, and yet I waited to make’m fresh from a Russet. Gravy uses chicken stock engoodened with a roux.
Roast cut
and plated.
Merry pre-Christmas RIU!
Last edited:
xtsho
Well-Known Member
Damn. That's my kind of meal. Maybe a side of broccoli or something to push all that meat through.Today is sort of midway between Thanksgiving and the Christmas holiday. So today, the campaign is a rib roast. Found a 3-pounder, choice, eleven per. Instrumented for a slow roast. Nice marbling.
View attachment 5043774
After a roasting and a quick hot sear.
View attachment 5043776
I julienned (@Metasynth, acceptable?) three mushies. I love them, but they tend to give me headaches. So this is extreme kitchen athletics. Note knife, Takagi (Tosa) blue steel “honyaki” santoku in blue 2. Awesome sharp.
View attachment 5043778
Gravy is also from scratch. As are the mashies; a recipe from Annie I almost did not modify. She adds some roasted garlic. But for me, I adore instant mashies, and yet I waited to make’m fresh from a Russet. Gravy uses chicken stock engoodened with a roux.
Roast cut
View attachment 5043789
and plated.
View attachment 5043790
Merry pre-Christmas RIU!
xtsho
Well-Known Member
I pulled the last piece of corned beef I made out of the freezer and decided to make pastrami. Ground up some spices for the rub. The coriander seed was from my garden. I followed Meatheads pastrami process.
Into the smoker
6 hours later smoking at 225°F and 2 pans of cherry wood chips.
After smoking I steamed it until the internal temp reach 205°F. It was then ready to slice up.
I was going to just have it plain with mustard but the lady wanted reubens. I told her it's not a reuben if it's made with pastrami. She didn't care so I ended up doing the sauerkraut, swiss cheese, and made some Russian dressing. Assembled and then grilled in a cast iron pan. The bread was a sourdough rye that I made. https://rollitup.org/t/the-daily-bread.1065982/post-16688965
Just a couple pepperoncinis on the side. I'm not bragging, they were tasty.
Into the smoker
6 hours later smoking at 225°F and 2 pans of cherry wood chips.
After smoking I steamed it until the internal temp reach 205°F. It was then ready to slice up.
I was going to just have it plain with mustard but the lady wanted reubens. I told her it's not a reuben if it's made with pastrami. She didn't care so I ended up doing the sauerkraut, swiss cheese, and made some Russian dressing. Assembled and then grilled in a cast iron pan. The bread was a sourdough rye that I made. https://rollitup.org/t/the-daily-bread.1065982/post-16688965
Just a couple pepperoncinis on the side. I'm not bragging, they were tasty.
raratt
Well-Known Member
xtsho
Well-Known Member
Some people claim a reuben is made with corned beef. If it's made from pastrami it's called a Rachel by some. I just took a look at Katz's Deli menu and they give you an option of corned beef, brisket, pastrami, or turkey when you order a reuben.
I'm so confused.
raratt
Well-Known Member
I always thought a Reuben was pastrami, but there aren't a lot of deli's around here. I don't know what the Reuben rules are.Some people claim a reuben is made with corned beef. If it's made from pastrami it's called a Rachel by some. I just took a look at Katz's Deli menu and they give you an option of corned beef, brisket, pastrami, or turkey when you order a reuben.
I'm so confused.