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09-01-2011, 02:31 AM
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#21
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I, Vettezuki
Join Date: Feb 2006
Posts: 14,754
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Quote:
Originally Posted by Shaolin Crane
. . . Another sauce im trying to nail is a caramelized red wine aujus.
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Anything special about that compared to a red wine based reduction sauce?
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11-26-2011, 01:26 AM
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#22
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I, Vettezuki
Join Date: Feb 2006
Posts: 14,754
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Frozen Custard
While prepping Thanksgiving dinner, my brother and I opted for making frozen custard instead of just plain old ice cream. Frozen custard is common throughout the Midwest, especially Wisconsin. It is waaaayyy more rich than ice cream and far more time consuming to make with at least one you can blow it moment. We did pretty good, especially for a first try. I'd like to experiment with the recipe as the standard recipe in my little Cusinart ice cream maker book (under "Premium" Ice Cream) was ridiculously rich.
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11-26-2011, 03:46 AM
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#23
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pain's fun, hit me again
Join Date: Sep 2009
Posts: 6,264
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Today i made a new steak sauce and I think is my favorite so far. Every year at the we shop usually get everyone a 22lb or turkey for everyones family dinner. Since i typically dont do one since my dad is the one who buys them and he gets his own this year i opted for a 8lb filet mignon butcher cut. So tonight for Vanessa and my dinner we each had a 1.5lb cut of filet mignon with white truffle mashed pototates with a soy/champagne/rice wine/sake/garlic sauce which came out amazing. Would you like to do dinner now Ben seeing as i have a $100 piece of meat left in the fridge? 
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Originally Posted by Bruce Lee
Forget about winning and losing; forget about pride and pain. Let your opponent graze your skin and you smash into his flesh; let him smash into your flesh and you fracture his bones; let him fracture your bones and you take his life. Do not be concerned with escaping safely — lay your life before him
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11-27-2011, 01:29 AM
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#24
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I, Vettezuki
Join Date: Feb 2006
Posts: 14,754
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Quote:
Originally Posted by Shaolin Crane
Would you like to do dinner now Ben seeing as i have a $100 piece of meat left in the fridge? |
Yes. I can bring frozen custard since everything I'm growing (accept plenty of basil, lavender, rosemary, and lemons) is in between. Now we just need to find a place.
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11-29-2011, 02:47 PM
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#25
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Senior Member
Join Date: Nov 2011
Posts: 113
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This thread wins. haha
I love to cook with the wife as well. I have many special dishes that I love to make but the top ones in my book are risotto (mainly parm), Authentic mexican rice and beans and above all else, Gumbo! Love that stuff. I do it a little different than the traditional way i believe. Mine resembles a stew more than a soup. I've recently started to experiment with couscous. Didn't turn out quite right but I'll get it eventually.
And GUY. Steaks don't need sauces foo! :no: lol |
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11-29-2011, 02:58 PM
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#26
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I, Vettezuki
Join Date: Feb 2006
Posts: 14,754
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Quote:
Originally Posted by Jammer89
This thread wins. haha
I love to cook with the wife as well. I have many special dishes that I love to make but the top ones in my book are risotto (mainly parm), Authentic mexican rice and beans and above all else, Gumbo! Love that stuff. I do it a little different than the traditional way i believe. Mine resembles a stew more than a soup. I've recently started to experiment with couscous. Didn't turn out quite right but I'll get it eventually.
And GUY. Steaks don't need sauces foo! :no: lol
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I eat couscous fairly often. What do you use for the thickener in your gumbo?
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11-29-2011, 03:04 PM
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#27
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Senior Member
Join Date: Nov 2011
Posts: 113
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Quote:
Originally Posted by Vettezuki
I eat couscous fairly often. What do you use for the thickener in your gumbo?
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I start with a rue made from white flour and oil or Bacon fat if I have it on hand. It gets thick like that because I let the "holy trinity" break all the way down into a sauce. It takes around 4 hours. |
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11-29-2011, 03:24 PM
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#28
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pain's fun, hit me again
Join Date: Sep 2009
Posts: 6,264
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No steak NEEDS sauces, but its fun to try and mate a good steak with a sauce that doesnt hide the flavor. Expensive steakhouses do it, i can too.
__________________
Quote:
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Originally Posted by Bruce Lee
Forget about winning and losing; forget about pride and pain. Let your opponent graze your skin and you smash into his flesh; let him smash into your flesh and you fracture his bones; let him fracture your bones and you take his life. Do not be concerned with escaping safely — lay your life before him
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11-29-2011, 04:23 PM
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#29
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Senior Member
Join Date: Nov 2011
Posts: 113
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Quote:
Originally Posted by Shaolin Crane
No steak NEEDS sauces, but its fun to try and mate a good steak with a sauce that doesnt hide the flavor. Expensive steakhouses do it, i can too.
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Real steakhouses serve their steaks with salt and pepper.  |
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11-29-2011, 04:36 PM
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#30
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pain's fun, hit me again
Join Date: Sep 2009
Posts: 6,264
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So i guess mastros, vic and anthonys, nine, prime, cut, mix,etc arent real steak houses?
__________________
Quote:
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Originally Posted by Bruce Lee
Forget about winning and losing; forget about pride and pain. Let your opponent graze your skin and you smash into his flesh; let him smash into your flesh and you fracture his bones; let him fracture your bones and you take his life. Do not be concerned with escaping safely — lay your life before him
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