Where my fellow cooks at???

[the wicked child]

Anyone have a good sauerbraten recipe?

Since no one bit, I contacted the chef I used to work with back in the day and he's going to send me the recipe we used.

[BadHands71]

Anyone have a good sauerbraten recipe?

Since no one bit, I contacted the chef I used to work with back in the day and he's going to send me the recipe we used. :thumb:

Please share. I love sauerbraten.

[tifosi77]

This may offend the Spanish, like a lot of things apparently do, but I'm not impressed at all with their cheese.

I'm not Spanish, but I'm offended on their behalf.

As I type this I have in my kitchen a Manchego, a Valdeon and a whole queso Murcia al vino.

[tifosi77]

I think I'll pass on the $66 ribeye:
http://mobile.bloomberg.com/news/2013-0 ... eview.html

Foie gras starts at $75; compare that with $40 at Per Se, where the price includes tip.

To be fair, that $40 is a supplement on top of the $295 prix fixe.

[the wicked child]

For lunch today, I utilize last night's leftovers to create another dish we used to make at the restaurant... a Jagerschnitzel Melt. Pretty simple (assuming you have the leftovers)... Take a roll and slice it in half. Place on a sheet tray. Lay the schniztel on top of it and cover with gravy. Now top with swiss cheese and place under the broiler until the cheese melts. Obviously, a fork and knife sandwich.

Making a Pittsburgh classic for dinner tonight... Turkey Devonshire.

[count2infinity]

got a chuck roast braising right now... made some egg noodle dough which i'll roll out here in about 10 minutes and cut into noodles. have that with some mashed potatoes, *drool*

[columbia]

I like to hear of folks embracing winter and going for hearty cooking.

[count2infinity]

winter is my favorite beer and food season... low, slow hearty cooking is great.

[columbia]

Totally...my lamb stew from yesterday is going back on the stove soon.

[mac5155]

Made some club sandwiches today... Lol

[Ben Klingston]

Doin' some venison tenderloin chops (young doe harvested last year) in worcestershire with onions. My co-op sent me a couple gigantic portabella shrooms which I also plan to incorporate somehow.

[mac5155]

Doin' some venison tenderloin chops (young doe harvested last year) in worcestershire with onions. My co-op sent me a couple gigantic portabella shrooms which I also plan to incorporate somehow.

:drool:

[Ben Klingston]

Doin' some venison tenderloin chops (young doe harvested last year) in worcestershire with onions. My co-op sent me a couple gigantic portabella shrooms which I also plan to incorporate somehow.

:drool:

I love me some backstrap meat... still holding onto the 'sweet meat' from this same doe.

On that topic have you, or any other hunter/cooks watched 'MeatEater' with Steven Rinella on Sportsman's channel? Highly recommend for those with interest in both subjects.

http://themeateater.com/episodes/

[mac5155]

I still have a tenderloin that I butterflied from last year's doe. I'll have to check out that show.

[count2infinity]

Beef and noodles with horseradish mashed potatoes

[Troy Loney]

what kind of noodle is that?

[count2infinity]

just an egg noodle... family recipe, but it's super simple, so i'll share. 1 cup flour, 1 egg, 2 tbsp of milk (or enough to make it feel like the right texture... it takes some feel), and some salt. allow it to rest for about a half hour, then i roll it out with a rolling pin as it tends to rip easily when rolling it with a pasta roller, then i cut it and run it through the attachment on my pasta roller that cuts it into noodles for me.

edit: you could also just buy egg noodles at the store and use them, but I didn't have any at the apartment, so I didn't want to run out just for noodles.

[Letang Is The Truth]

i like your table cloth

[count2infinity]

lol, thanks. it was the fiancee's pick.

[ville5]

Getting closer to crawfish etouffee time......
Speaking of hearty winter/comfort food, picked up some nice ham shanks yesterday. Time for some ham, cabbage, potato and green bean soup later this week. The temp is supposed to plummet again.

[Letang Is The Truth]

made some pan roasted chicken friday stuffed with goat cheese, sun dried tomatoes, marinated olives, and a hint of thyme. money

[tifosi77]

I have not been as active a participant in this thread - in terms of actual cookery - in some time because, well....... I'm in a serious funk. It's like all my cooking skill has left me. Last night, I ruined hamburgers. HAMBURGERS. Last weekend, I screwed up roast chicken. It has been months since I cooked something I felt proud of. For the first time in probably close to 20 years, I am in a state where I do not look forward to cooking. I'm finding this position to be fairly depressing, and I need to find my out of it.

[shmenguin]

my wife and I made a ceasar dressing from scratch the other night. covered a couple swordfish fillets with it and cooked them at 500 for 10 minutes. incredible.

[mac5155]

I've never had swordfish but hear its amazing.

[blackjack68]

I have not been as active a participant in this thread - in terms of actual cookery - in some time because, well....... I'm in a serious funk. It's like all my cooking skill has left me. Last night, I ruined hamburgers. HAMBURGERS. Last weekend, I screwed up roast chicken. It has been months since I cooked something I felt proud of. For the first time in probably close to 20 years, I am in a state where I do not look forward to cooking. I'm finding this position to be fairly depressing, and I need to find my out of it.

Go back to a basic dish. Something you first did 20 years ago.

What is your "go to" dish?

Either that or crack a can of Chef Boyardee and eat it cold and accept your new life.

I always feel better when I'm grilling or smoking/slow cooking something. 14 hour pork shoulder, perfect ribeye steak, ribs. Those are my go to items.

Hope you find your happy place.