Blue Gartr Meal Time: Bacon optional? Bacon required.

[dasva]

Fair enough. I consider the onion+1

[Tokitoki]

Rib roast with yorkshire pudding and baked potatoes. I was going to make some carrots and stuff to go with it, but the wife ended up going to meet some friends and I got lazy.

Also, I got right to eating so I didn't take any other pictures.

Spoiler: show

[Melena]

Rib roast with yorkshire pudding and baked potatoes. I was going to make some carrots and stuff to go with it, but the wife ended up going to meet some friends and I got lazy.

Also, I got right to eating so I didn't take any other pictures.

Spoiler: show

Praise the lord for another Yorkshire pudding fan. The one type of food I still can’t get Astylla to enjoy.

[Zetanio]

It's delicious

[Tokitoki]

If I needed to select a death row meal, it'd be prime rib, Yorkshire pudding, baked potatoes, and carrots or some other vegetable. Yorkshire pudding is so damn good. I usually eat too much of it and make myself sick.

[dasva]

Cmon man last meals need to be something crazy like this the place that used to be near me had a burger with a literal scorpion on it

[Tokitoki]

No. That's what life is for. I've eaten pig heads, crickets, and other weird stuff. For a last meal you want something delicious and comforting.

[Spicyryan]

Spoiler: show

Escargot on a Baguette with garlic and the works. Love escargot so much. For those that aren't familiar it is like eating mushrooms (which were also finely chopped and mixed in), but better because of the butter and whatever.

Potatoes were mandalined and tossed in dijon, salt, pepper, etc. Stacked them on each other and baked them for who knows how long at ~215 (C), created a combo of crunchy and soft which rocked. Was going to make match stick potatoes for presentation's sake, but this was better, fuck it.
Meat was seasoned and set to high for a perfectly super rare and deliciousness. After removal balsamic and olive oil with garlic was tossed in and then scraped out on top.

The overall sauce is two egg yolks with Dijon and lemon juice, salt pepper, and a little butter. Basically a pseudo, but easier hollandaise sauce (I'd take this over it honestly, keeps life easy) whisked with olive oil at the end and drizzled over all. Excellent for sopping up with the baguette and of course a solid French wine.
Chateau Grimont is enjoyable, but I think Chateau Peynaud-Bagnac is a little better for the same price since I just had that recently as well. They are both common Bordeauxs to run into. Has a medium body, light on the tannins, but with a medium acidity. Not harsh, but a fairly average Bordeaux.

Sat and ate this for an hour and a half or so, going tit-for-tat with the whole bottle as per what I consider to be the French philosophy of dining on a nice meal at night. I haven't had such for awhile so it was nice to just immerse in.
GF was done in 15 minutes or less and got up, leaving and calling me a weirdo as I sipped the wine trying to gain all the nuances while trading off with pieces of the plate considering what I could do better aside from presentation. Cutting more baguette off, just to extend it at the end.

Next time I will step up the meal as I just made it up without a recipe, and maybe pick up a pricier bottle of premier or grand cru that outshines this one. Perhaps a Rhone or even a Burgundy. Since I am trying to gain a shred of knowledge on wines anymore outside of the basics.
Carrot just wants some sweet fruit-bomb or shitty wines, but that isn't happening so I guess the bottles will forever be mine for the evening.
I mean she didn't care for the Sur de los Andes Malbec Cab (50-50) earlier this week. Hoped we could have some middle ground on it as it is a great semi-dry, but fruity wine with a solid balance and light acidity with a smooth finish. It does what the California ones try to, but better. There is no hope for her.

At least I can just have a beer while cooking (I hate IPAs). Wine snobbery is hard.

[dasva]

Psh California wines can do just fine. Just alot of the good wineries will only sell thru there wine clubs and such and you'll never see them anywhere else. Some will only see some on site even. You have no idea until you go thru an area full of wineries lol.

Anyways finally went to a voodoo donuts!

[Tokitoki]

I went to a voodoo donut during my bachelor party
They were delicious, as far as I can remember.

[Zealot]

Flourless chocolate cake, kosher for Passover.

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[Zetanio]

Sous vide'd 4 small ribeyes last night and then overcooked them on the grill. One was good, two were acceptable and the last was a fucking hockey puck. I was so mad. I cooked them for 4 minutes instead of 2 on one side and that was too much.

Also made delicious potatoes and grilled asparagus but I was mostly sulking about the fucking steaks after the meal. They were the prime steaks that I had just ordered from the ranch upstate and my only ribeyes on that order.

Balls.

[Salodin]

Aw that's terrible man. I've gotten into the habit of sous vide steaks at 133, that way they don't overcook when I sear them high and a little longer. Been doing 3min sears on both sides with the cast iron in high and smoking, and they've been coming out perfectly medium with a nice crust.

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[dasva]

I do 129. And with my stove being kind of terrible sometimes let them cool some first to help not overcook

[Zetanio]

Mine were 134 for 2 hours and then 30 minute rest. I should have just put the cast iron on the grill. I'm a bit annoyed that I didn't buy the cast iron plancha I've been eyeing yet because it would have been the perfect thing.

[Salodin]

Third the cool down after sous vide. Let's you sear the meat a little longer.

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[Zetanio]

Third the cool down after sous vide. Let's you sear the meat a little longer.

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Yeah, I always do rest it. I have just lost my grilling mojo over the winter because they shut the grills in my building for 5 months

[Boyiee]

I never sear for more than like 30 seconds, MAYBE 1 min on a grill just for cross pattern. I also cook most cuts 129-131. Just got a torch and don't sear as much any more but I feel like you guys are really really over searing. Get your pans hotter and meat dryer it should only kiss it. I don't let it sit that often pre sear and still do quite well.

[Zetanio]

I never sear for more than like 30 seconds, MAYBE 1 min on a grill just for cross pattern. I also cook most cuts 129-131. Just got a torch and don't sear as much any more but I feel like you guys are really really over searing. Get your pans hotter and meat dryer it should only kiss it. I don't let it sit that often pre sear and still do quite well.

My steaks are usually 2in thick so it's not that big a deal but these were thinner. I need to buy a searzall.

Actually I just need this fuckin plancha.

https://www.amazon.com/gp/product/B0...A3SQ9YFE6CSCS0

[Boyiee]

My steaks are usually 2in thick so it's not that big a deal but these were thinner. I need to buy a searzall.

Actually I just need this fuckin plancha.

https://www.amazon.com/gp/product/B0...A3SQ9YFE6CSCS0

That makes more sense. I've heard mixed things about the searzall and am debating it myself. I have the torch, it works well. The searzall will be more even but the torch can be pretty damn even too. Looooove torching the fat on the side of my Ribeyes.