Sorry, guys. It's all my fault!
Lane, you can't blame me for your added "winter weight".
Everybody else can though! 
@DannyP posted:Sorry, guys. It's all my fault!
Lane, you can't blame me for your added "winter weight".
Everybody else can though!
Yeah, winter weight. It's a battle a lot of us have, and every year I swear I'm going to win it...but never have.
Lol… carnivores are the most slender and jacked people 
A couple of guys I ride bike with are restauranteurs so we've had some interesting cooking chats while pedaling along about how very different cooking is in a restaurant versus cooking at home.
Most of what they serve is prepared from scratch, but it is also prepared beforehand, "sous Vide", meaning that it's cooked in a vacuum bag in a precisely heated water bath with whatever herbs and/or marinade they need, kept just below serving temp and then finish-seared just before serving. The results are nothing short of remarkable and they can plan food volumes way ahead of time because once the food is up to temp it never over-cooks, so their kitchen can easily plan ahead. My son has been cooking this way at home for years and it's a very cool way of preparing food.
I live part time on a boat, with a predictably small galley. Sous Vide is the only reason I'm not living on ramen and beer while staying on her - being able to prep the stuff and not worry about overcooking is amazing.
I have an aversion to cooking stuff in plastic bags of any kind but it certainly is consistent cooking technology.
@IaM-Ray Do you eat out at restaurants much? The vast majority of restaurants around here prepare their meals way ahead of time via the sous vide method and keep them at just below serving temps for a long time, waiting for the orders to come in. Canada is probably no different.
The bags used are very heavier and similar to those used to vacuum seal food for frozen storage and the cooking temps are usually whatever you want to serve the food at, somewhere between 120F and 185F (typically 140F/60C), so lower than when the plastic gets soft.
I was frankly surprised at how pervasive the technique is in the restaurant biz all over the world, but they're really running a food prep and service factory line, not a "kitchen" so it makes a lot of sense, since you can't overcook something unless you immerse it at too hot a temperature and it will sit for days at just below the serving temp without overcooking. A good immersion sous vide set-up takes up very little space, too - About the same as a counter-top air fryer.
We use to eat at restaurants but I prefer cooking at hOme now mostly!
We only go to restaurants a couple of times a year now and order in maybe once a month, Indian or Thai not pizza or KFC.
I much prefer eating what I cook, I like leftovers and even my daughter has turned into a really adventurous cook. We're on the fresh bread train too ....
My son and daughter in law are here at least twice a week, my daughter 4 nights a week, her boy friend at least once, my wife all week etc. My grocery bills are high enough without adding restaurants to it regularly. And I'd sooner go to good ones for special occasions.
@Jon T posted:For those of you who pan sear first, then finish in the oven…have you tried the reverse sear? Start with a low temp oven bake (with the steaks sitting on a wire rack set on a cookie sheet) to partially cook, then finish with a pan sear. The steak surfaces will dry a bit during the oven bake which helps the final sear to come out quite lovely. If you enjoy a bit of basting during oven-last cooking method, then the reverse sear may not be for you. If you want to try the reverse sear you can add a bit of compound butter on top of each cut just after you are done searing. The butter will coat nicely by the time the steaks have rested.
I think I know what I’m having for dinner tomorrow.
I put steaks in my smoker at 180 degrees until the internal temperature is about 15 degrees from my desired level of doneness. I take them out and let them rest while I get my flat top griddle up to about 900 degrees. Once it is hot I smear a very thin layer of mayonnaise on the steak, it's just oil after all, place it mayo side down, and sear the steak for a few minutes. Then I smear some more mayonnaise on the top side, and flip it over. I put the seasoned compound butter on the steak and let it rest under a metal dome while I plate the vegetables and etc.
And just to feed your eyes a little more here is a bacon wrapped pork tenderloin I did with some mashed potatoes, grilled apples, and salad.
Attachments
Images (2)
Here in Elkins WV and surrounding areas, most of the restaurant's menu is bag food aka bagged frozen until ordered. The only two exceptions area small family owned diner " Scotty's "with all fresh made to order food and a high-end place " The Forks " which dinner for two can be $170 plus so I'll pass on that. We just returned from Mederia Beach Florida, first night there we went to an inlet - waterfront bar for burgers baskets with fries and a drink each , that alone topped $100 !
@Robert M posted:I put steaks in my smoker at 180 degrees until the internal temperature is about 15 degrees from my desired level of doneness. I take them out and let them rest while I get my flat top griddle up to about 900 degrees. Once it is hot I smear a very thin layer of mayonnaise on the steak, it's just oil after all, place it mayo side down, and sear the steak for a few minutes. Then I smear some more mayonnaise on the top side, and flip it over. I put the seasoned compound butter on the steak and let it rest under a metal dome while I plate the vegetables and etc.
And just to feed your eyes a little more here is a bacon wrapped pork tenderloin I did with some mashed potatoes, grilled apples, and salad.
Smoker takes a while how long is the process?
@Robert M posted:I put steaks in my smoker at 180 degrees until the internal temperature is about 15 degrees from my desired level of doneness. I take them out and let them rest while I get my flat top griddle up to about 900 degrees. Once it is hot I smear a very thin layer of mayonnaise on the steak, it's just oil after all, place it mayo side down, and sear the steak for a few minutes. Then I smear some more mayonnaise on the top side, and flip it over. I put the seasoned compound butter on the steak and let it rest under a metal dome while I plate the vegetables and etc.
And just to feed your eyes a little more here is a bacon wrapped pork tenderloin I did with some mashed potatoes, grilled apples, and salad.
I'm getting hungry just looking at the pics. I never thought about using mayonnaise to sear a steak but we do use it instead of butter to make grilled cheese sandwiches. @Robert M , how do you season a steak like that, please ?
@IaM-Ray posted:Smoker takes a while how long is the process?
I just get them in there to get the smoke flavor and almost to temp. It can take an hour to an hour and a half depending on thickness and starting temperature of the meat. I usually put them on the counter for an hour or more so they aren't as cold. Cold meat doesn't take on smoke flavor as well so the less cold it is when you start the sooner it absorbs the flavor. It's not as important when you're doing a brisket or a pork shoulder since it will be in there for eighteen hours. I love a good ribeye steak.
@David Stroud IM Roadster D posted:I'm getting hungry just looking at the pics. I never thought about using mayonnaise to sear a steak but we do use it instead of butter to make grilled cheese sandwiches. @Robert M , how do you season a steak like that, please ?
Generally just Kosher salt and coarse cracked pepper. But if I'm using any other seasonings I will use McCormick's Montreal Steak seasoning.
Slow cooking a steak if you have the time is great.
This spice we seem to use on everything, it is quite tasty.
Attachments
Images (1)
That beef wellngton looks fabulous
Besides mine, one of the best steaks I've ever had was at the Corriegour Lodge in Fort William, Scotland. It was built in the 1700s as a hunting lodge. The restaurant is a Michelin recommended place to eat and our experience certainly agrees with that. Here's the filet mignon I had:
Attachments
Images (1)
@Robert M posted:Besides mine, one of the best steaks I've ever had was at the Corriegour Lodge in Fort William, Scotland. It was built in the 1700s as a hunting lodge. The restaurant is a Michelin recommended place to eat and our experience certainly agrees with that. Here's the filet mignon I had:
Very nice....some bearnaise sauce on that one, Robert ? We always have some Montreal Steak spice on hand and also one from the Keg.
Welcome to the Beef Owners Club. Or is that beef eaters' club. Buncha foodies here . . .
... foodies, and boozers too.
@David Stroud IM Roadster D posted:Very nice....some bearnaise sauce on that one, Robert ? We always have some Montreal Steak spice on hand and also one from the Keg.
Yes it was David. I'll never forget the meal. One of the most superb steaks I've ever eaten.
Who started this thread?
I thought we were looking for IM speedster, not a steak.
However, both could be very rare.
Might need the beefeater to tide me over as I wait for an IM to show on the market for less than 100k
@Mark Jensen posted:Might need the beefeater to tide me over as I wait for an IM to show on the market for less than 100k
5 of them sold for far less than that just on BAT this year
This has to be one of the last "new" ones available... https://auto-europe-sales.ebiz...utlaw-used-4215.html
I would call them up if you fit in a speedster. @Mark Jensen
I kind of like this. The black accents, etc. could be described as a tad heavy, but overall, it works.
Not too sure about that interior, but to each his/her own.
The interior is a bit more Hotrod like which is true but it has all the stuff you need including power windows near perftseal top and looks like Subie transmission and engine
250hp???? Must be an evangelastic comment.
@Bob: IM S6 posted:I kind of like this. The black accents, etc. could be described as a tad heavy, but overall, it works.
Not too sure about that interior, but to each his/her own.
I'm pretty sure if this one wasn't an IM, we all (IM owners) might have a stronger opinion.
The black accents are a solid "no" for me, and I have no ambiguous feelings about that interior.
The black accents would not be that difficult to change out for chrome...same with the wheels, if you wanted to move it away from the Outlaw look!
Your right Greg, it could be done with the frame of the windshield being the worse to do I would think but enough road rash might force you as time goes on. When you buy used there is always some concessions.
Henry had done one similar to this with black accents. It was an 911 based car. The overall look was lighter than this one, and more palatable, as black was not as dominant.
A bit too close to the edge of our big tent for me, but still an IM, so that has merit.
@Bob: IM S6 I like that one a lot, it really takes you back in time IMO. It is just plain remisnescent of a simpler time.
Attachments
Images (2)
