kolderman wrote on 2020-12-24, 02:41:

Who deep-fries steak 🤣

Me.

The secret here is not to cook it for a long time but instead use it as a finishing technique. The steak as seen above was in sous-vide for 90 minutes at about 56 C/133 F with salt, pepper, and herb butter, then deep fried for about 90 seconds on each side in a pan with a mixture of canola oil and the butter from the bag, about 3 cm / 1.25 inches up the side. If you keep the temp high the steak browns beautifully and stinks up the house right pretty. The same can also be done with about 7 minutes at a 205 C/400 F air fryer, or a broiler for about 5 minutes on each side. The deep frying is messy but the oil makes for some freaking amazing Spanish omelettes later. Southern style chicken fried steak with red-eye gravy is another great thing to have, but that's just schnitzel with beef.

kolderman wrote on 2020-12-24, 02:41:

Who deep-fries steak 🤣

I have seen it on a gourmet restaurant. Deep frying is just to finish it off, and get the crispy bread coating done. It was done with beef tendeloid or lamb tendeloin. The breadcrumbs were basically 1mm thick slices of toast bread, and for the "glue" a chicken paste were made, using extremely fine grounded chicken meat and herbs plus garlic. The beef were cooked sous de vi style, and then the toast were glued on, using the chicken paste. Only deep fried untill the chicken were cooked. Of course the oil in the deep frier were of highest grade (cold pressed rapeseed oil, at 12 US dollars for half a litre) and was thrown out after it was used 5 times.

ragefury32 wrote on 2020-12-24, 03:55:

kolderman wrote on 2020-12-24, 02:41:

Who deep-fries steak 🤣

Me.

The secret here is not to cook it for a long time but instead use it as a finishing technique. The steak as seen above was in sous-vide for 90 minutes at about 56 C/133 F with salt, pepper, and herb butter, then deep fried for about 90 degrees on each side in a pan with a mixture of canola oil and the butter from the bag, about 3 cm / 1.25 inches up the side. If you keep the temp high the steak browns beautifully and stinks up the house right pretty. The same can also be done with about 7 minutes at a 205 C/400 F air fryer, or a broiler for about 5 minutes on each side. The deep frying is messy but the oil makes for some freaking amazing Spanish omelettes later. Southern style chicken fried steak with red-eye gravy is another great thing to have, but that's just schnitzel with beef.

I like my steak on the raw side. A pan, extreme heat and eaten just before the center starts to shift from raw. I always put the steaks out, untill they are room temperature and dipp off all excess fluid. Then let them sit with black pepper, in order for the taste to penetrate as much as possible.

Alright, I'm about to start on my wild boar spareribs with gravy, y'all!

https://www.wild-auf-wild.de/content/wildschwein-spareribs

Sides will be garlicky mashed potatoes and cooked red cabbage as a nod to German Christmas.

Merry Christmas and all that. Maybe this time I'll remember to take a picture of the food once it's done!

brostenen wrote on 2020-12-24, 12:12:

ragefury32 wrote on 2020-12-24, 03:55:

kolderman wrote on 2020-12-24, 02:41:

Who deep-fries steak 🤣

Me.

The secret here is not to cook it for a long time but instead use it as a finishing technique. The steak as seen above was in sous-vide for 90 minutes at about 56 C/133 F with salt, pepper, and herb butter, then deep fried for about 90 degrees on each side in a pan with a mixture of canola oil and the butter from the bag, about 3 cm / 1.25 inches up the side. If you keep the temp high the steak browns beautifully and stinks up the house right pretty. The same can also be done with about 7 minutes at a 205 C/400 F air fryer, or a broiler for about 5 minutes on each side. The deep frying is messy but the oil makes for some freaking amazing Spanish omelettes later. Southern style chicken fried steak with red-eye gravy is another great thing to have, but that's just schnitzel with beef.

I like my steak on the raw side. A pan, extreme heat and eaten just before the center starts to shift from raw. I always put the steaks out, untill they are room temperature and dipp off all excess fluid. Then let them sit with black pepper, in order for the taste to penetrate as much as possible.

Yeah, I like them....as one Texan put it “so raw that given prompt attention from a Veterinarian, we’ll be able to revive it for the cow”. Sous vide is great if you want to cook something at a low temp over time, and the high temp at the end is really there for a good sear. I don’t deep fry it often though, since my apartment has poor ventilation for the kitchen (no range hood with outside ducts) and that calls for the window to be opened, or I’ll have to pull the battery from the fire alarm. The results does speak for itself.

Cooking my steak sous-vide is also the reason why I prefer to get the steak seasoned, vaccum sealed in a bag, labeled and off to the freezer as soon as they come home from the butchers. It’ll marinate as part of the freezing process, and thawing it out is just an extra 15 minutes in the sous vide.

Oh yeah, made Korean soon tofu jigae, which is a spicy tofu stew. It’s more like lazy Korean fridge Velcro.

henryVK wrote on 2020-12-24, 14:59:

Alright, I'm about to start on my wild boar spareribs with gravy, y'all! […]
Show full quote

Alright, I'm about to start on my wild boar spareribs with gravy, y'all!

https://www.wild-auf-wild.de/content/wildschwein-spareribs

Sides will be garlicky mashed potatoes and cooked red cabbage as a nod to German Christmas.

Merry Christmas and all that. Maybe this time I'll remember to take a picture of the food once it's done!

Almost done roasting, just pop it under the broiler for a couple of minutes.

And it's plated.

I am going to have a Prime rib dinner for Christmas.

Just had some mixed potato/onion/bacon/beef-cubes. Roasted in butter, with fried egg's, soy sauce, pickeled red beet and a tiny splash of ketchup on top.

Jamaican red pea soup.

What’s in it? Red beans (the Jamaicans call them red peas), soaked overnight and simmered with smoked turkey leg pieces, then garlic, onions, thyme, oregano, allspice berries, coconut milk, a scotch bonnet pepper, carrots, some celery diced up, and root provisions, simmered for about 20 minutes.

What’s root provisions? Sweet potatoes, russet potatoes, plantains - the starchy tubers that makes for a meal.

Then about 15 minutes before the meal is done, the turkey leg pieces were taken out, the meat was pulled into pieces and put back into the soup along with some Jamaican Spinner dumplings.
The sweet potatoes and red peas will break open and give them soup it’s distinct creaminess.

Possibly one of the best soups for winter as it is some seriously hearty meal in a bowl.

I cooked up this....
A beef made from 250 gram of minced beef, packed in 150 gram of sliced bacon. That is 8 slices of bacon, wrapped around one beef.
Served with potato/oinion thingy's and lots of pepper sauce.

brostenen wrote on 2021-01-12, 23:43:

I cooked up this.... A beef made from 250 gram of minced beef, packed in 150 gram of sliced bacon. That is 8 slices of bacon, wr […]
Show full quote

I cooked up this....
A beef made from 250 gram of minced beef, packed in 150 gram of sliced bacon. That is 8 slices of bacon, wrapped around one beef.
Served with potato/oinion thingy's and lots of pepper sauce.

BeefPepperSauce.jpg

I also like beef made from beef 😜

brostenen wrote on 2021-01-12, 23:43:

I cooked up this.... A beef made from 250 gram of minced beef, packed in 150 gram of sliced bacon. That is 8 slices of bacon, wr […]
Show full quote

I cooked up this....
A beef made from 250 gram of minced beef, packed in 150 gram of sliced bacon. That is 8 slices of bacon, wrapped around one beef.
Served with potato/oinion thingy's and lots of pepper sauce.

BeefPepperSauce.jpg

That looks great. It looks very similar to an American meatloaf.

kolderman wrote on 2021-01-13, 01:47:

brostenen wrote on 2021-01-12, 23:43:

I cooked up this.... A beef made from 250 gram of minced beef, packed in 150 gram of sliced bacon. That is 8 slices of bacon, wr […]
Show full quote

I cooked up this....
A beef made from 250 gram of minced beef, packed in 150 gram of sliced bacon. That is 8 slices of bacon, wrapped around one beef.
Served with potato/oinion thingy's and lots of pepper sauce.

BeefPepperSauce.jpg

I also like beef made from beef 😜

Sorry. It is just me, not knowing the exact translation. Minced meat, is sometimes referred to as minced beef-meat. And the word beef can be used in the same context as what is referred to as a steak. So it is actually rather difficult to find the exact way to say it in English.

It is just the Danish word for steak, that are also used to describe a burger paddy. Bøf = beef. If I translated the Danish word for it directly, it would be something like "A minced-meat-steak". We use the term/word for beef, more generic and diverse. The word are actually used to describe a burger paddy and a steak. A big burger paddy can be described as a danish steak. And a steak is called an English steak.

Beef-meat/minced-cow in Danish is "bøf-kød/hakke-kød" and steak is just bøf. So it is a translation error on my behalf.

Just like if you put the words whole fatt milk through google translate, from Danish to English. Then you get "Sweet milk" instead, because we call it sødmælk and not fuldfed mælk. (Fuld is whole, fed is fatt and sød is sweet).

Sorry.

chrismeyer6 wrote on 2021-01-13, 02:33:

brostenen wrote on 2021-01-12, 23:43:

I cooked up this.... A beef made from 250 gram of minced beef, packed in 150 gram of sliced bacon. That is 8 slices of bacon, wr […]
Show full quote

I cooked up this....
A beef made from 250 gram of minced beef, packed in 150 gram of sliced bacon. That is 8 slices of bacon, wrapped around one beef.
Served with potato/oinion thingy's and lots of pepper sauce.

BeefPepperSauce.jpg

That looks great. It looks very similar to an American meatloaf.

Thanks. It tasted good. This was pure minced cow and not a mix of stuff. Basically a burger paddy with bacon around. 4/5'th of a pound of meat in total.

Danish meatloaf can be diverse. It can be with whole leek, packed inside a "meat-dough" and baked or it can be a more old school, made with minced cow and minced pork, or only minced pork, both wrapped in bacon. We call it forloren harre. Translated directly to fake hare/rabit.

That however is awesomme, as it is served with a brown gravy, that have red curant jely in it. And of course cream. The meat is made with stuff like egg, fine chopped onions, flour and lots of other wonderfull things. Then wrapped in bacon and baked.

That sounds seriously fantastic. I'm going to be making the chicken and asparagus dish you sent me the recipe too this weekend.

Chips and Salsa fresh from California.
Boy, for being medium hot this Salsa is really HOT.
I can only eat a little.

Glacier Freeze Gatorade!

chrismeyer6 wrote on 2021-01-13, 14:23:

That sounds seriously fantastic. I'm going to be making the chicken and asparagus dish you sent me the recipe too this weekend.

How was it? 😀

Weee.... Birthday today....

I am now officially 45 years old today, so I had my children, their half-sister and mother over for some nice cake.
Three spunge cake, with layers of goodness in between. From the bottom up, the first a thin layer of blueberry marmelade.
Then on top of that, whipped cream (1/4 litre) mixed with one tablespoon of Scottish single malt (Glen fiddich) and
some crushed macrons (those slightly burned marengs).
Top layer of goodness is vanilla custard/creme and 150 gram of chopped dark chokolade and on the top of the cake,
some dark frosting, made from powdered sugar, baking cocoa and a splash of boiling water (to make a shiney finish).

And then homemade hot cocoa with whipped cream.... Ohhh yeah.....

brostenen wrote on 2021-02-05, 17:44:

Weee.... Birthday today.... […]
Show full quote

Weee.... Birthday today....

I am now officially 45 years old today, so I had my children, their half-sister and mother over for some nice cake.
Three spunge cake, with layers of goodness in between. From the bottom up, the first a thin layer of blueberry marmelade.
Then on top of that, whipped cream (1/4 litre) mixed with one tablespoon of Scottish single malt (Glen fiddich) and
some crushed macrons (those slightly burned marengs).
Top layer of goodness is vanilla custard/creme and 150 gram of chopped dark chokolade and on the top of the cake,
some dark frosting, made from powdered sugar, baking cocoa and a splash of boiling water (to make a shiney finish).

And then homemade hot cocoa with whipped cream.... Ohhh yeah.....

la-ka.jpg

Happy birthday my friend! That chicken and asparagus dish was fantastic the whole family really enjoyed it. My two boys want me to make it again. It was a nice easy dish to make as well. Your birthday treat you have there looks amazing enjoy!