What are you cooking right now?

No pictures - but did a 1.5" thick prime rib eye and 10 oz lobster tail

I'm always freaked doing these - I tend to steam the lobster, cause it is harder to overcook.
And the super thick fatty ribeye wants to start a fire 3 minutes in.

I picked-up these thermometers that go in pre-cook, and ride it out.


Stayed on the grill to move around, keeping between 400-500, and
broiler for lobster at 500. Ran the meat to 125, coasted to 140 - perfect, medium in the thinner area, med rare in the thicker.
Lobster tail (butterflied) was perfect at 141.

Served with herbed butter and cheesy scalloped potatoes.

And I ain't making midnight, so....

1735699821624.png

I suppose it would have been more romantic with both glasses?
Maybe next year.

HNY everyone.

Update: kid took a pic - highly cropped

1735706236731.png
 
Last edited:
This is kind of a summer dish, but it still hit just fine tonight-
Pan crisped gnocchis with wilted spinach and feta.
And of course luganiga because everything is better with sausage
IMG_2367.jpeg

IMG_2369.jpeg

IMG_2373.jpeg

IMG_2376.jpeg
Pinot Grigio courtesy of @Shaggz- thanks yo!
 
IMG_1203.jpeg


IMG_1211.jpeg

End game, 30 hours later. Not my best work but far from my worst. A bit out of practice and the winter months tend to require a little more attention to the process.

The good thing is that even the fails are delicious.

IMG_1212.jpeg
 
Last edited:
rlb said:
I tried to make my own and it just wasn’t working out. The stuff I have is pretty active, LMK if you want some.
Click to expand...

I had some I already bought from Etsy. I was waiting for it. It was triple ziplocked and 2 had burst. If the 3rd went, it would have been a shit show. But I fed it this afternoon, and I’m already seeing bubbles.

IMG_0866.jpeg

Their website is the opposite of helpful so I need to figure out what I’m doing. I’m sure I can find a good sourdough recipe. Do you cook in the oven on a tray?
 
jShort said:
I had some I already bought from Etsy. I was waiting for it. It was triple ziplocked and 2 had burst. If the 3rd went, it would have been a shit show. But I fed it this afternoon, and I’m already seeing bubbles.

View attachment 253832

Their website is the opposite of helpful so I need to figure out what I’m doing. I’m sure I can find a good sourdough recipe. Do you cook in the oven on a tray?
Click to expand...
It should liven up even more after a few feedings. Use some rye flour in the mix which tends to provide more nutrition to the starter. Also keep it somewhat warm, I use this on the lowest setting (77*) in the winter which is perfect.
COSORI Coffee Mug Warmer for... https://www.amazon.com/dp/B089SGRVBJ?ref=ppx_pop_mob_ap_share

I cook in a Dutch oven, starting w/ the lid on plus a few ice cubes dropped in for steam. Then remove the lid after 20 mins or so. This explains it well https://www.theperfectloaf.com/guid...h/#How-To-Bake-Bread-Dough-With-Steam-at-Home

That site has taught me a lot, in particular this recipe/guide:
www.theperfectloaf.com

Beginner's Sourdough Bread | The Perfect Loaf

New to baking bread? Start with this easy and comprehensive guide to a beginner's sourdough bread to make delicious sourdough at home!
www.theperfectloaf.com www.theperfectloaf.com

Recently I have been using this recipe the most because it’s a bit more of a concise schedule
www.theperfectloaf.com

Simple Weekday Sourdough Bread | The Perfect Loaf

A recipe and schedule for a simple weekday sourdough bread so you have fresh, homemade bread soon after you get home from work.
www.theperfectloaf.com www.theperfectloaf.com
 
You must log in or register to reply here.
Back
Top Bottom