Quote from: DRKWNG on December 24, 2010, 07:03:27 PM
I'll be collecting that tomorrow. 

Hope you like cigars muther-f-er cuz Ive got a bunch!

Yep.  I was planning on bringing a bottle or two of wine as well. 

The only drink I want is my 1/4 bottle of commission whiskey!

Solo for the holiday this year, so I turned out this: 



My first turkey.  Pretty pleased with it. 

^^ It looks like a Predator mask. 

Quote from: sugarcrook on December 25, 2010, 07:26:10 PM
Solo for the holiday this year, so I turned out this: 



My first turkey.  Pretty pleased with it. 

That looks awesome...

Quote from: kopfjäger on December 25, 2010, 07:29:48 PM
^^ It looks like a Predator mask. 

I was thinking Half-Life head crab.



Seriously, tho. Looks delicious. 

Thanks.  I largely followed one of Mark Bittman's recipes but added more veg. 

Christmas food post-mortem:

I got a super awesome knife for Christmas, along with a nice, big end grain cutting board.  I need to find out what kind of mystery wood it is made of, but so far, so good.  I look forward to prepwork nowadays 

First attempt at beef wellington for Christmas eve - it tasted good, but it was not a perfect execution, visually.  I bound it up with twine for browning, but I failed to achieve a real loaf shape.  I plan on either binding the shit out it next time, or being more selective finding a tenderloin.

The BiL bought me "On Food and Cooking" by Harold McGee - not a recipe book, and not quite a food chemistry book, it is kind of like a kitchen and food encyclopedia.  This book is awesome.  For example, the section on cheese starts off "Cheese is one of the greatest achievements of humankind"  I could not agree with Harold any more on this point.  More on the book, food geekery here

Hmmmm.....beef Wellington, never tried that before...really want to though. It looks pretty hard to make it. Any pics bu any chance? 

Quote from: sisca77 on December 29, 2010, 09:12:42 AM
Hmmmm.....beef Wellington, never tried that before...really want to though. It looks pretty hard to make it. Any pics bu any chance? 

Unfortunately no pics, but here is the recipe I worked from.  I didn't make a sauce, but served it with a sour cream and horseradish mix I like to eat on steak. Surprisingly it was not all that complicated to do, but assembly was a little tricky.  Give it a shot    Worst case scenario, you have to eat a sloppy filet mignon

Where's the recipe??

Anybody knows if it's worth it to buy sashimi grade ahi tuna from an internet site?? There's one that's from Hawaii, the price comes down to about $40/lbs. I really want to try to make ahi tuna poke. I bought some sashimi grade tuna from AJ's, but the tuna was very disappointing.

Hover over "here" below, I linked it inline    Here's the long version:

http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-wellington-recipe2/index.html

Quote from: sisca77 on December 29, 2010, 09:48:08 AM
Anybody knows if it's worth it to buy sashimi grade ahi tuna from an internet site?? There's one that's from Hawaii, the price comes down to about $40/lbs. I really want to try to make ahi tuna poke. I bought some sashimi grade tuna from AJ's, but the tuna was very disappointing.

I would think any high end market would have sashimi grade Tuna...probably at a cheaper price that $40/lb.  That is if you have one in your area?