Foodie Thread

[sugarcrook]

Great.  Now I have to figure out which organs to sell in order to afford to go to French Laundry. 

[kopfjäger]

Roma tomatoes and Shallots halved, roasted in evoo, s&p and thyme. The Filet. Plated with chunks of Blue cheese.

Prep


Plated

[il d00d]

Kopfjäger link you really should try meat.  Cow in particular.  It is delicious...

The weekly steak porn reminded me - has anyone ever aged a steak in the fridge?  My dad has tried it, liked it, but I don't think he had a method or anything.  A quick consultation with the internet revealed that not having a method is a good way of getting sick.

I read the section in On Food and Cooking, which is consistently as fascinating as it is a little short on technique for me.  I think I understand what needs to happen - loss of moisture means more beef flavor.  Just trying to do that without killing myself in the process.  Please advise, DMF.

[kopfjäger]

Almost forgot Dessert. Vanilla ice cream and Mango sorbet dusted with dark chocolate.

[Howie]

Kopfjäger link you really should try meat.  Cow in particular.  It is delicious...

The weekly steak porn reminded me - has anyone ever aged a steak in the fridge?  My dad has tried it, liked it, but I don't think he had a method or anything.  A quick consultation with the internet revealed that not having a method is a good way of getting sick.

I read the section in On Food and Cooking, which is consistently as fascinating as it is a little short on technique for me.  I think I understand what needs to happen - loss of moisture means more beef flavor.  Just trying to do that without killing myself in the process.  Please advise, DMF.

Your home fridge lacks needed humidity control and even temperature control since it is small and the door is opened several times a day.  Plus you risk cross contamination from other foods.

If you want to take the risk,
http://www.finecooking.com/articles/dry-aging-beef-pays-off-big-flavor.aspx

[rgramjet]

Ive aged venison in the fridge.  Basically I placed the meat on a few folded paper towels in a pyrex dish, covered with plastic wrap.  Worked well

[Grappa]

Kopfjäger link you really should try meat.  Cow in particular.  It is delicious...

The weekly steak porn reminded me - has anyone ever aged a steak in the fridge?  My dad has tried it, liked it, but I don't think he had a method or anything.  A quick consultation with the internet revealed that not having a method is a good way of getting sick.

I read the section in On Food and Cooking, which is consistently as fascinating as it is a little short on technique for me.  I think I understand what needs to happen - loss of moisture means more beef flavor.  Just trying to do that without killing myself in the process.  Please advise, DMF.

Porterhouse Perfection-Food Network   

[DesmoDiva]

 

[il d00d]

Alton demonstrates the method some people swear by and other people warn about.  I think it is about getting everything as clean as possible and ageing the meat long enough to reap some benefit, but no so long that you encourage a lot of bacterial growth.

I wonder if a mini-fridge + black light would work as an ageing room?   Wireless digital thermometer, humidity sensor...hmm.

[Buckethead]

I wonder if a mini-fridge + black light would work as an ageing room?   Wireless digital thermometer, humidity sensor...hmm.

I would think that the black light would throw off enough heat that you're going to wind up with more bacteria growth in spite of the UV. I think if you had a mini fridge (or a second refrigerator) that didn't see much use and would thereby be exposed to fewer contagions, you'd be fine without the black light.

His advice to replace the paper towel after 24 hours should take care of most of the surface bacteria (and the moisture it'd need to survive) that you'd be facing. Between eliminating surface moisture and keeping the meat cold enough to inhibit bacteria growth, I wouldn't have any issues eating a steak prepared that way. He recommends keeping it in the coldest part of the fridge (the bottom), which also happens to be the part you're least likely to breathe germs all over.

I may think twice about serving it to someone with a compromised immune system, but I seriously doubt Alton's steak would pose more of a health threat than, say, non-pasteurized apple cider.

[il d00d]

I would think that the black light would throw off enough heat that you're going to wind up with more bacteria growth in spite of the UV. I think if you had a mini fridge (or a second refrigerator) that didn't see much use and would thereby be exposed to fewer contagions, you'd be fine without the black light.

I figure a UV CFL would not generate much heat?  Wikipedia informs me these types of CFLs are even more efficient than a white CFL, and they really don't generate any heat.  If not that, then maybe some UV LEDs. 

What I had in mind for the mini-fridge was something like the Sous Vide Supreme, an appliance-type thing.  In goes steak, out comes a more awesome steak a couple weeks later.  I don't know exactly what I am aiming for in terms of a bacteria-free environment (a certain amount or type of bacteria, just sterilized bacteria?), and I have no way of measuring it either.  It seems like the restaurant setups aim for cold, humidity-controlled, and well-ventilated, but I don't know how much of each.  It might be more art than science.   Anyways if anyone has any insight on any of the above, I'd love to hear it.

[Grappa]

Just bought an ice cream maker today.  Have made ice cream before with a borrowed maker, did a vanilla Guiness flavor that turned out really well.  Wanted to try some liquor this time, maybe Benedictine, Amaretto, Cognac, Dark Rum or Absinthe.  Had a bourbon ice cream once, it was incredible.  I figure I'll need to reduce the alcohol content of the liquor somehow, maybe burn it off.  Then reduce the remaining liquid.  Anybody have any suggestions?  Anybody have a formula for how much alcohol (antifreeze) I can squeeze into a batch?  It's gonna be a great summer!!   

[AJ]

Had fun with the turkey frier last night!
Successfully fried:
Avocados coated in panko, fried, then served as soft tacos with basil, tomatoes, cheese, and jalapeño pesto turned out really well. 
So did the 5 cheese mac-n-cheese balls coated in batter & corn meal. 
Beer battered chicken drumsticks
Oysters
Shrimp
Brussel sprouts
Asparagus
Portobella mushrooms
Vidalia onions, blooming & spicy
Sweet potato fries
Cheddar
Butter
California rolls
Red bananas with cinnamon & sugar
Cheesecake
Milky way minis

We got tired and didn't end up frying:
Plantains
Ricotta
Lobster ravioli
Mochi
Klondike bars
Oreos

(Now peanut oil is coming out of my pores)

[pennyrobber]

I was in Montreal for a week long holiday. Great food city. I finally got to try poutine and I will say, delicious.

[DesmoDiva]

Picked up a dry aged porterhouse from our favorite butcher on Saturday.

It was awesome!!!   

Too $$ to eat all the time, but will definately be a staple for special occasions.