Blue Gartr Meal Time: Bacon optional? Bacon required.

[Kalmado]

Good tuna should be rare at most, quick sear on each side and basically raw, or raw.

Of course, if the restaurant isn't so great, I don't recommend getting rare/raw fish.

Agreed, hence why the MR. If a more acceptable place then I'd do rare.

[Zetanio]

GF was PMSing and wanted a crunchwrap supreme.



I've never eaten one before but apparently I knocked it out of the park.

Ingredients:
Red enchilada sauce (A mistake I had to correct later) one 12oz can
Velveeta (In slices because GF is a dingus) 12 slices? Maybe 15?
1 lb ground beef
1 packet of ranch dressing mix
Really fucking spicy hot sauce
Cumin
Salt
Pepper (Black, Cayenne)
Garlic Powder
Mexican cheese blend (Would go straight cheddar next time)
Big tortillas
The wrong tostada shell things. Asked GF to get tostada shells. She gets http://www.ortega.com/products/orteg...ta-flats_90194 these instead.
sour cream

Cook beef in pan until it's browned.
Remove, drain fat, replace.
Stir in 2-3oz of water and ranch mix.
Keep warm

AT THE SAME TIME:

Take sauce pan, add velveeta blocks (or in my fucking case, spend 5 goddamn minutes unwrapping cheese slices) and let em get a little melty, DON'T OVERHEAT, SHIT WILL GET VERY BLACK AND STANKY.
Pour in enchilada sauce. Taste it. It's terrible.
Swirl and swirl and swirl until the "cheese product" is totally incorporated.
Taste again, gag slightly.
Put in some hot sauce
Add probably like... 3 tsps black pepper, 2 tsps salt, 2 tsps cayenne, 4 tsps garlic powder?
Taste again, relax.

Stir together, add more cheese if you want more cheese,

Take burrito sized flour tortillas, microwave for 15 seconds.
Add a boat shaped amount of nacho cheese to the middle
Add boat shaped amount of ground beef to the middle
carefully place the taco boat on top,
break the taco boat
Curse a lot.
Dip the broken boat pieces in the nacho cheese.
Marvel at your genius
Take another boat, carefully place it on the goddamn cheese and meat.
Coat the outside with some sour cream, be generous.
Sprinkle like... 2 oz or so of Mexican cheese blend on top. Center it.

Fold little sided over and stick to the cream.
Fold one big side up, make sure you get it all the way to the edge.
Fold other side up.

Forget that you didn't leave the heat on the pan.

Turn the flame back up, get it hot again.

Put the wrapped thing in with the edges on the bottom.

Keep it on one side of this pan.

Drop about an oz or two of water in the other size.

Cover.

Steam for 3 minutes or so until you smell melted cheese.

Plate it.

Receive accolades for being the best boyfriend in history.

[Kalmado]

That's Grade A material. Will copy this at some point.

[dasva]

So had a fun food weekend. Some of the better items

French Onion soup





Braised short ribs with cabernet pan sauce, buttermilk mashed Yukon Gold potatoes



Panna cotta with red wine figs



Not pictured because I forgot was an amazing pizza. d’anjou pear, walnuts, gorgonzola, caramelized onion & balsamic jam. Also neet thing they do since it's also a brewery they make the dough with a reduction of spent grain & wort from their brewery

[Boyiee]

Starting brisket and BBQ sauce tomorrow for dinner Monday. much excitement.

[Tokitoki]

Starting brisket and BBQ sauce tomorrow for dinner Monday. much excitement.

Let us know how it turns out. Guy I bought the house from left a smoker. Brisket is the one thing my dad never figured out well enough to repeat.

His ribs and pork are on point, though.

[Kalmado]

Considering buying a NY strip loin today. Half of it cut up into 1/2 inch steaks and the other half thrown in the smoker. Decisions.

[Zetanio]

I'm making potatoes au gratin for Christmas dinner. Kinda pissed I didn't get the nod for an entree but I'll have to work my way up there.

[Tokitoki]

I'm not expected to bring anything because I currently have no kitchen. It's kind of nice.

[Kalmado]

On my way to work and the meat market had a line wrapped around the building.

[Boyiee]

The only brisket I was able to get is one from ShopRite at about 4.25lbs, thin or first cut whatever it's called. Gonna have to brine and inject it cause I'm sure it'll be dry as fuck.

Haven't settled on temp and time yet, finishing in oven. We'll see.

[Kalmado]

While it's not fresh, I'm going to attempt (frozen) tilapia fillets today with the sous vide. Any tips on how to season them?

[Boyiee]

Salt pepper slices of lemon. I don't think paprika would hurt either but you could add that before finish.

[Zetanio]

Salt pepper slices of lemon. I don't think paprika would hurt either but you could add that before finish.

yep

[Boyiee]

Well I'm eating good this week. Prime rib roast was on sale for 4.77/lb or 5.77 I forget. Either way I couldn't pass up. Sunday prime rib for two. Monday brisket.

I was so excited to buy the rib I forgot to get any sides or veggies. I might not even get them fuck it meat and beer.

Might actually reverse sear this since the brisket will be in the bath at that time. It's a smaller one since it's just for the two of us so I hope I don't over cook it.

[Boyiee]

Brisket and prime rib are cooking away while I sit around and play video games. Shits rough guys.

[Boyiee]

My goodness.

[Silenka]

I gots a question for you culinarians.

I've been reading up on cooking oils and how I shouldn't be using pretty much any of the oils I've bought (oops) for high-heat cooking, because while they have high smoke points they are polyunsaturated fats that oxidize when cooked at high heat, grapeseed oil being the main culprit. So which oils do you all use for frying and stir frying? I am given to understand that vegetable and canola oils aren't that healthy either, and while avocado oil has a high smoke point it also has enough polys to make it unhealthy. Has anyone used ghee often? Shit's expensive but if it's healthy and works well I might hop on that or refined coconut oil.

[Byrthnoth]

In my experience, ghee is some overhyped bullshit (you could make it yourself if you wanted, but it is still expensive because it takes so much butter) and so is coconut oil in my experience.

I apologize to the south and asia, but real talk for a moment

If you are worrying about health, the specific oil isn't the problem. It's the frying. When you fry, you end up eating a lot of oil, which is bad. Arguing about which oil is the worst for you is like arguing about which bullet is the most fatal. There are technically differences but, unlike a presidential race, the best of bad options isn't the one you should pick. If you can't commit to not frying, try to fry much less often.

http://ucdintegrativemedicine.com/20...ly-about-oils/

edit: After skimming, that page is factually accurate but a lil crazy. A tablespoon of oil here and there is totally worth it if it makes you eat a pound of vegetables. Calories/day is the relevant metric.

[Roranora]

Ghee is stupid expensive, like $12-$15 for 16 oz or less. We make it ourselves with about $2-$3 of unsalted butter, maybe once or twice a month. Be sure to use the unsalted if you want to make your own clarified butter or ghee.

It's our main cooking oil and works pretty well for us, but we are by no means culinary experts.