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What did you eat last night for dinner? - Page 1458

post #21856 of 25355
Quote:
Originally Posted by philosophe View Post

There's an egg topper that actually works? Do tell.

I have this. That + a pairing knife and it's pretty easy, I did a bunch of eggs earlier. The hardest part is removing the membrane from inside the shell, not cutting the top off.
post #21857 of 25355
Rösle. inlove.gif
post #21858 of 25355
Compared to some recent pics this is going to be barbaric, unsettling...crass. I just want you to know it was good and that I love what only a sous vide can do to a 3.5" thick center cut of fillet.
Warning: Spoiler! (Click to show)
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post #21859 of 25355
i need one of those machines
post #21860 of 25355
Quote:
Originally Posted by Piobaire View Post

Compared to some recent pics this is going to be barbaric, unsettling...crass. I just want you to know it was good and that I love what only a sous vide can do to a 3.5" thick center cut of fillet.
Warning: Spoiler! (Click to show)
FAD0C292-2A99-4965-8D65-7C0886704D11-9344-000002BCEB86349E.jpg

drool.gif
post #21861 of 25355
Don't think it's crass, P.

But I'm not a big fan of fillets. All monotonously soft and mild. Usually feels like a chore to eat, unless the sauce is really good--but then, why do I care about the meat? So, I can't say the sound of doing one sous vide is very appealing to me. Just increases the fillet-ness of the fillet.

Happy to see you enjoyed it, though. Evidently, I'm one of only a few who much prefer other cuts.
post #21862 of 25355
Quote:
Originally Posted by mafoofan View Post

Happy to see you enjoyed it, though. Evidently, I'm one of only a few who much prefer other cuts.

Definitely prefer a ribeye to a filet any day of the week. But that steak looks damn delicious.
post #21863 of 25355
since I eat red meat maybe once a month (a burger at Shake Shack), a ribeye is just too much to me. Delicious, yes, but really over the top. This is where the fillet comes in.
post #21864 of 25355
Thanks for the words, gents.

I will say my favorite cut is a nice bone in ribeye. I love to grill and that's a perfect cut to toss on a 500 degree grill and get some nice crust on. This is just a complete 180 from much of what I normally cook and I obtained these hunks of meat at a special price through my Sysco rep. Have to say I was happy with the results and enjoyed playing with a Bearnaise sauce. What I love is seeing that sous vide machine gets a nearly 4" piece of meat cooked at just the right level through the entire cut.
post #21865 of 25355
Anyone else favor strip steak?
post #21866 of 25355
Quote:
Originally Posted by SkinnyGoomba View Post

Anyone else favor strip steak?

That's cut from a very close area to the ribeye and is the primal cut a porterhouse also comes from. The ribeye is just a bit more tender with a bit more marbling.
post #21867 of 25355
Quote:
Originally Posted by SkinnyGoomba View Post

Anyone else favor strip steak?

yo
post #21868 of 25355
Yeah I won't ever be eating ketchup. Enjoy your plebe status.
post #21869 of 25355
Quote:
Originally Posted by SkinnyGoomba View Post

Anyone else favor strip steak?

Favor, no, but love, yes. It's very close to the ribeye as Pio says, and definitely delicious. But yeah, given the choice, I'll choose ribeye every time.
post #21870 of 25355
Beetroot, leek, walnut, coriander, rocket, pomegranate; garlic, chili, cider vinegar, lemom juice/tamarind water, walnut oil


Cauliflower, parsley, celery, pomegranate, hazelnuts; maple-syrup, sherry vinegar, cinnamon, allspice (my favorite of the dishes)


Carrots, onion, rocket; harissa, cumin, caraway, cider vinegar


Pudding, vanilla/bay leaf-syrup, coconut, pistachios
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