your creations?

[6793026]

^ this method is good, but because it's on your phone, it's always a one hit wonder and gets forgotten.

When it's a book with a pic; I copy down the recipe onto a notebook and I've better success re-making the dish.

[sonick]

Anybody know when sockeye season is? Westopher? MG1?

[westopher]

IIRC its end of July. Its been a bad couple seasons though, so the last ones may have been later than usual.

[punkwax]

Made my first pavlova tonight. Turned out great. Kids devoured it.



Here’s the recipe chef google led me to: https://thebusybaker.ca/the-perfect-pavlova/

[Hondaracer]

We have a family friend who always makes pavlova for gatherings, god it’s good

[punkwax]

^thanks! I didn’t even know pavlova existed until the wife saw it on a menu and gasped. Her late aunt used to make one for every family gathering so of course we ordered one that night and I kept it in my back pocket to make a homemade one for her one day.

Try that recipe out if you really enjoy it. Not difficult at all and tasted just as good, if not better, than the restaurant I tried it in. Definitely adding it to my dessert repertoire.

[sonick]

Bone marrow and parsley salad a la St John, with broiled scallops



Crispy roast potatoes, technique from Serious Eats



Roast eggplant Vietnamese style (inspired by a dish at Com Vietnamese in Richmond)

[chunkster]

Costco Canada is finally selling packer beef brisket this summer!

Burnt ends:



Flat and Point:


Acquired a rotisserie and christened it with its first chicken:

[sonick]

Hand-chopped burgers. Bought a chuck steak, chopped the shit out of it, some basic iceberg shredded and onions diced a-la McDonald's. Shitty grocery store tomato, classic yellow mustard, Heinz ketchup, mayo.

[SkinnyPupp]

Still making cocktails like mad, and recently been really getting into tiki. I've gone through like 3 or 4 bottles of rum between my wife and I

So far this one really stands out:



Amazing combination of bitter/sweet/sour, with some of that Jamaican funk shining through bringing it all together. OMG. One of the best tikis I've made yet! And I've made a lot lol

Bitter Mai Tai
1 oz Smith & Cross
1 oz Campari
1 oz Lime
1/2 oz Orgeat
1/2 oz Curacao (I used Cointreau)

Add all ingredients to shaker, whip shake with a bit of crushed ice, pour into glass 2/3 filled with crushed ice, add straw, top with more crushed ice. Garnish with lime, fresh mint, nutmeg

[BIC_BAWS]

On the note of not using enough threads, I figured I'd bump this thread to celebrate my latest win. I've been cooking steak every week for the month of January. I've finally done it. The crust isn't as nice as I'd like to to be, but the range vent thing sucks and a propane torch is all I have (its cold out)



This year I decided to learn how to cook and further, meal prep 21 meals every Sunday. That didn't pan out. While I just cook an egg or two every morning, I have been continuously prepping 14 meals (lunch/dinner) every Sunday. That's a win!

Here's some pics of my journey - some may seem very simple, but it wasn't until this month that I learned how to make bacon and eggs. Unfortunately, plating and food photography isn't part of my resolution.

[Expresso]

If you want to continue using the torch to finish your steaks maybe look into a Searzall.
https://www.amazon.ca/gp/product/B00...2QXJRBBV378VM1

[punkwax]

From yesterday’s Super Bowl party. Thin sliced roast beef, extra garlicky blue cheese dressing, spicy pickled red onion and arugula on toasted crostini.

[6793026]

Originally Posted by BIC_BAWS

On the note of not using enough threads, I figured I'd bump this thread to celebrate my latest win. I've been cooking steak every week for the month of January. I've finally done it. The crust isn't as nice as I'd like to to be, but the range vent thing sucks and a propane torch is all I have (its cold out)

sorry, can't see what you did, did you verde it or did you just propane torch the whole time?

[BIC_BAWS]

Originally Posted by 6793026

sorry, can't see what you did, did you verde it or did you just propane torch the whole time?

Idk what a verde is. But sous vide for 2.5hrs at 133°F then torch

Sent from my Pixel XL using Tapatalk

[pintoBC_3sgte]

I’ll have to do a photo dump and post up soon. I’ve just been posting to my IG since it’s so much easier. Haha

[6thGear.]

Originally Posted by BIC_BAWS

Idk what a verde is. But sous vide for 2.5hrs at 133°F then torch

Sent from my Pixel XL using Tapatalk

When I souv vide steak/roasts, I finish it on my cast iron using the bbq to heat the pan up (make sure the pan is ultra hot). For a better crust use either a butter/high temp oil combo (oil prevents the butter from burning to fast or slather a good quality mayo on both sides of the beef. Just remember to pat dry the steak before searing otherwise it won't sear properly

[sonick]

I believe it was tested that combining high heat oil with butter does not increase the smoke point of butter, since the milk solids will still burn.

I have been using Ghee (clarified butter) for the initial sear as it has a higher smoke point and you get the butter flavor. I then use regular butter to baste with garlic/herbs for the more standard butter flavor.

[BIC_BAWS]

I don't like to pan sear only because my fire alarm will go off. The hood range vent thingy sucks - or well in my case literally does not suck. Typically I use avocado oil, which has a pretty high smoke point anyway.

[320icar]

I will only high temp sear / butter sage when I’m camping lol

[6thGear.]

Originally Posted by sonick

I believe it was tested that combining high heat oil with butter does not increase the smoke point of butter, since the milk solids will still burn.

I have been using Ghee (clarified butter) for the initial sear as it has a higher smoke point and you get the butter flavor. I then use regular butter to baste with garlic/herbs for the more standard butter flavor.

I believe so too, I merely suggested butter/oil combo as the oil will help slow the butter from burning.

Originally Posted by BIC_BAWS

I don't like to pan sear only because my fire alarm will go off. The hood range vent thingy sucks - or well in my case literally does not suck. Typically I use avocado oil, which has a pretty high smoke point anyway.

Yes I read the part of the smoke alarm going off. I'm suggesting to do it outside and use your BBQ (if you have one) to heat the cast iron pan hot and do the searing outside

[sonick]

Yah cast iron to sear on outdoor BBQ is legit.

Did this at camping last summer:

YouTube (Short URL)

[Hondaracer]

Ever since grabbing my lodge skillet it’s become my primary cooking device leaving my thousands of dollars of All-Clad in the drawer lol just can’t compete with dat sear

As said above I usually start with olive oil then add a chunk of butter and baste to finish once I’ve seared all sides:







Really can’t beat those Costco prime rib eye packs.

Also been dabbling with bread and pizza, have attempted a couple pizzas cooked in the skillet. Turns out very tasty however I have read online of people pre-heating the skillet prior to putting the dough in to achieve a crispier base which I think I will try next time





Don’t mind my pepperoni placement lol there’s plenty more under the cheese

[6thGear.]

Both cast iron steaks looking awesome

[6793026]

i don't like cast iron, so i woudl go with le cruset searing edition, but yeah... those steak above in a cast iron pan looks dope.