Tell us what you cooked or ate today. Photos appreciated but not at all necessary.
What did you cook or eat today (November 2020)?
- Thread starter Morning Glory
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Yorky
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Bubble and squeak with sausage and the chicken that my wife didn't eat because it was "too spicy"!
Windigo
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Simple but tasty fare for dinner today. Lamb shoarma in pita bread, sliced snack peppers, oven fries and garlic sauce/ ketchup.
This flat iron steak was 5 days past its 'use by' and all the better for it:
Yorky
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I can't remember you cooking steak before. Looks excellent for a first time effort.
Although I'm not sure what a "flat iron steak" is.
caseydog
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Flat Iron steak is a wonderful cut of steak. It is tender, like a tenderloin/filet mignon, but has more flavor, more like a sirloin. It used to be really cheap, but then the celebrity chefs started promoting it, so now it is in the price range of ribeye or NY strip.
CD
Yorky
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The real trick is getting the crease straight when you iron it...
Dive Bar Casanova
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Cooking Back ribs out here in Death Valley Ca.
Smoked with pecan and cherry wood.
The red n pink color is from the smoke ring amplified by the tomato based barbecue sauce.
2hrs in the smoker at 225f then in the casserole style crock pot 4 hours on high.
Conventional crock pot 3 hours on High to low.
Seems every time I cook them I improve them.
Last batch seemed dry.
A tip by a Cue master (Tulane football coach) suggested I let them rest a little under and hour between the smoker and crock pot.
Retains moisture. Yes it most certainly does.
Whodathunkit but it helped.
Smoked with pecan and cherry wood.
The red n pink color is from the smoke ring amplified by the tomato based barbecue sauce.
2hrs in the smoker at 225f then in the casserole style crock pot 4 hours on high.
Conventional crock pot 3 hours on High to low.
Seems every time I cook them I improve them.
Last batch seemed dry.
A tip by a Cue master (Tulane football coach) suggested I let them rest a little under and hour between the smoker and crock pot.
Retains moisture. Yes it most certainly does.
Whodathunkit but it helped.
Last edited:
Herbie
Veteran
I reheated leftover pheasant in gravy with added pomegranate molasses. The molasses really added the extra punch it needed.
Pot roasted pheasant with apple and orange
Before roasting but with bird browned in butter:
After roasting:
Before roasting but with bird browned in butter:
After roasting:
Thanks - blow torch used to finish. I've been practising with a vengeance as my friend is staying here in a 'bubble' with us and he loves steak! I don't know what flat iron is either but Morrisons sell these American cuts and their meat is excellent! Its really cheap here so I'm not sure its the same as the one caseydog refers to above.
Last edited:
caseydog
Forum GOD!
Well, that flat iron steak looks the same, from the picture.
The reason it is expensive here is that the celebrity chefs made it popular. Before, it was "poor man's tenderloin." It went from 3-bucks a pound, to 8-bucks a pound.
CD
epicuric
Legendary Member
Lamb Wellington for lunch today. First attempt and was a little over done, but still tasty.
Well, I don't know if this came out right, as I've never seen, tasted, or made risotto, but it tasted quite nice, and I'm generally put off by gooey/gummy texture, and this didn't bother me, so maybe it's in the neighborhood of being somewhat correct?
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