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User avatar
By Hogleg
#591022
Outstanding.
User avatar
By Average Joe
#591125
I always enjoy a good g-smolt recipe, and as always, this one did not disappoint.
jhnnythndr wrote:I eat these fairly regular. All kinds of ways. Not a quiche. Not an omelette. And thank god not that disasterous "skillet breakfast" bullshit they try to pass off on the peckish in the morning so often in the USA.
I vaguely recall this as being yet another topic that resulted in a mildly heated discussion one evening between you and I and Avalanche, with the two of us pointing out the fine distinctions that make this dish what it is, and him coming back with the provincial "It's a fucking Denver omelet." To the best of my recollection, the debate ended with him yelling "You know what? Fuck you guys! Fuck you guys!"

Good times.
User avatar
By jhnnythndr
#591134
Holy shit. That's right! Oh my god. Alright- so when some half pickled old coot tells you over a campfire and whiskey that a
Frittata is "a fucking Denver omelette" there's really nothin to say.




I will point out that my first trip Out with avalanche (in an ACTUAL suburban) I watched in fascinated horror as he consumed coffee steak blue cheese and booze exclusively for 72 hours. In that light it becomes apparent that the man has some relatively idiosyncratic ideas regarding menu. Have you ever met someone more resistant to the idea of
Cooking a legit meal 1 or 2 evening over the course of a week? Cup a noodles. And grand marinier. Whoa.
User avatar
By Average Joe
#591156
Hahaha. I know, right?

When I first saw all of that shit in the back of his truck, I thought "This man has definitely come prepared," only to discover that there wasn't a single pot or pan or cooking utensil in any of that mess. No grill. No camp stove (other than his pocket rocket). Not even any foil.

You cooked the two finest meals I ate on that trip, but he would have been just as happy with some Nutter Butters and a Winston.

Odd duck that Avalanche. Cast iron bowels and taste buds of stone.
User avatar
By fatman
#591180
I'd like a Reuben sandwich; only, hold the sauerkraut and thousand island, and put a fried egg on it....

And that, my friends, is how you order breakfast at lunch time. :smile

Avalanche has been known to survive a two week trip on nothing but peanut butter & Frito sandwiches
User avatar
By CarpeTructa
#591935
fatman wrote:Avalanche has been known to survive a two week trip on nothing but peanut butter & Frito sandwiches
Recipe?
By SOBF
#592010
I did GSmolts Frittata today-didn't suck !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
By RonRatliff
#592099
you ever wondered what potted meat was made from? I mean think about it, they fucking pickle every part of a pig....besides its asshole.........
my dry rub for pork and yard bird

2 part roasted paprika
1.5 part Tony Chacheres original
pinch of garlic
Black pepper ..... unless you have a sensitive asshole
User avatar
By Redchaser
#592331
[report]72 HOUR SHORT RIBS

Short ribs are one of those cuts that has a lot of rich beefy flavor, but has a tendency to tough, much like brisket or chuck. All of these cuts are generally cooked low and slow until they are tender, leaving you with a flavorful but well done piece of meat that is tender if you cut across the grain. This recipe takes low and slow to the extreme, cooking the short ribs for 72 hours, that's right, 3 days, but leaving them medium rare and meltingly tender.

The reason this recipe works is because Medium Rare, just like all levels of doneness is a temperature. Med-rare to my liking is around 130 to 135 F. If the meat never exceeds this temperature, it never cooks beyond Med-Rare, no matter how long you cook it.

Preperation - season the shit out of the short ribs with coarse salt and pepper
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Once the ribs are seasoned, I vacuum bag them with my Foodsaver. Because these will be cooking for so long, I double bag them as insurance against leaks.
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The bagged meat is then placed in my Sous Vide cooker. A water bath heated and kept at temperature by a thermostatically controlled immersion circulator. This one is made by Anova.
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Then I close it up and leave it the fuck alone for 3 days (except a once a day check to make sure the water level hasn't dropped from evaporation
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After 3 days I remove the bags and cut them open
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At this point the meat lacks the appetizing caramel color of a seared piece of meat, so I give it a quick sear in a hot skillet for about a minute a side
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The result is beautiful Med-Rare short ribs that are incredibly tender and have as much hearty beefy taste as anything you'll ever put in your mouth
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Served with Puree'd parsnips and steamed fresh green beans and topped with a red wine/demi glace reduction. It was fantastic
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Any other attempt to cook short ribs Med Rare would leave you with an terribly tough piece of meat, but even at low temp, cooking for this length of time breaks down the collagen in the meat leaving it tender, but because the temp is kept low, the meat fibers don't contract expelling juices which would leave you with a dry stringy piece of meat. You can do other interesting stuff cooking Sous Vide. I will cook steaks this way, cooking for about 40 minutes at 130 F then searing in browned butter. The result is a steak that is wonderfully browned and seared, but Med Rare from edge to edge without the "bullseye" effect of having it well done by the edges and gradually more rare as you move toward center. I'll get massively thick double cut pork chops and treat them the same way to get perfectly medium, never dried out pork, it does a great job on root veggies, makes awesome butter poached shrimp or seafood and you can even cook a nicely poached egg in the shell[/report]
User avatar
By fatman
#592335
if we ever do a Gulf Bake, you're doin' those shortribs....along with about 50 other dishes

that would be great for Tri-tip.
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