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BearCountry11

Certifiably Surly
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Posts posted by BearCountry11

  1. 9 hours ago, tigol said:

    Gonna need that prep method, dude.  I see thyme and garlic, but what is in the pan party liquor?  Dry brine?  Damn.

    Funny thing is this was not what I was aiming for.  Was just going for some pan seared chops but realized quickly these were way too thick.
     

    Dry brine with salt/pepper, pull chops out about an hour before cooking.  Heat some avocado oil up in a heavy skillet until smoking - chops in and sear on one side about 3-5 min then flip once crust forms.  Sear other side about 3-5 min then toss in 350 oven (this was my panic mode realizing all stovetop was going to be tough) until internal hits 135 degrees.  While you do that, warm up some beef stock (chicken works too, I’m sure liquor would be fine).  What made the color of this dish was the homemade stock I had (on my phone so can’t link it - but check out Binging with Babish’s “Twister” video - that’s the recipe I use for stock).  
     

    Once temp hits 135, bring back to stovetop and deglaze pan with beef stock.  Add 3 tablespoons butter, 5 cloves smashed garlic, and thyme (would do sage too, but didn’t have any).  And baste until temp gets to 145.  Rest.  
     

    Looking back, had I planned to cook the chops this way, I would have done more of a sauce with the stock/butter and finished the chops in there once it was thickened.  Turned out great regardless and made me want to have this bone marrow butter on-hand regularly.  

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  2. 3 hours ago, conVINCEd said:

    Out of curiosity, if you wanted to start a business selling that, how much would you charge per ounce?

    Bout tree fiddy.  
     

    You can find similar stuff online for a reasonable price - not sure if it had the cured yolk though.  It’s cheap ingredients but takes some time to make.  

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  3. On 3/15/2021 at 2:21 PM, Mach 1 said:

    Ordered some seafood from Maine for a little feast this weekend.

    Hello guys, how was your flight?IMG_6368.thumb.jpg.53f86cba1f16fa3bc1e40a456482725f.jpg

    Throw in some oysters

    IMG_6370.thumb.jpg.5b0c1ef72842bd16ba20385fab650a35.jpg

    Shucking oysters suck, I need a break

    IMG_6369.thumb.jpg.ca0e475f9bbbbd7d32445a839c2c9e93.jpg

    Mussels in garlic white wine sauce

    IMG_6372.thumb.jpg.51593f83aa958dbf6b561479c84b29fc.jpg

    Thank you Lobster Gods, for your plentiful bounty

    IMG_6374.thumb.jpg.b6fad90626b0e89e5c4841bf53f0fb86.jpg

    This post fucks

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  4. Ordered some Cape Hatteras oysters from Regalis Foods last week - they were delicious but, man, I had a bitch of a time shucking them. 
     

    Question for you pro’s: is shucking really that much of a pain in the ass or do I have the wrong knife (maybe the blade is too thick?)?  Picture below.  I made it work but kept breaking shells trying to pop the hinge.  Shucking 50 oysters wore me out.  
     

     

    AA3CB6E3-2BF6-4199-90B1-B6D04A764C5B.jpeg

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  5. 1 hour ago, pops said:

    Info on pasta roller/cutter please?   I've almost pulled the trigger on the one for the kitchen aid about 50 times but I keep wondering if a hand unit would be better. 

    Mine is an Atlas 180 - about $100 when I bought it.  Pretty sure there’s a newer model now.  I’ve never used the kitchenaid but I just like rolling and cutting with the atlas.  

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  6. 18 minutes ago, Etexhorn13 said:

    Do you do anything with your pasta once you roll it out/cut it to keep it from sticking? I’ve got a rack to hang them on but I’ve found unless I coat them in a lot of flower they’ll still stick together. 

    Yes - I’ll take a couple of baking pans and throw some flour on the bottom.  As I cut the pasta I put the finished “nests” onto the floured pans and toss them in the flour a bit.  Just to coat them.  Then I cover the pan in plastic wrap until I’m ready to cook the pasta.  Don’t have issues with sticking then.  
     

    I have a pasta hanging rack too and just think this way is easier.  Just keep flouring the dough as you roll

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