New and Improved TnT Foodie thread

[drsaltzman]

Wow they are divine.
Chèvre out front big time.
A little deconstructed pesto with basil, garlic, pecorino, pepitas and good olive oil.
It was hard just to eat 4.
OK, I ate six.

 

[curious2garden]

Wow they are divine.
Chèvre out front big time.
A little deconstructed pesto with basil, garlic, pecorino, pepitas and good olive oil.
It was hard just to eat 4.
OK, I ate six.

View attachment 5140644

Beautiful

 

[drsaltzman]

Just avocado slices, smidgen of sea salt, on a toasted English muffin.
Sauvignon Blanc.
Gotta stave off the rain somehow.

 

[ANC]

 

[raratt]

 

[xtsho]

Cured and smoked Coppa. It's really good.

I was going to go 10-12 days curing in the refrigerator but I ended up going 14. I'm not sure if I trimmed the meat 100% correctly but good enough. I messed up and put the rub on before tying it up which is why you can see it inside where the meat rolled. I actually like that extra flavor but it doesn't look as nice as it would without.

I want to do actual dry cured meats but I don't have things set up for that so for now I'll do the cured and cooked method. Hopefully in the not too distant future I'll be making actual capocollo, salami, hard cheeses, etc... But for now some Prague powder, my refrigerator, and smoker will have to do. You can still turn out a decent product and it's also much faster.

 

[ANC]

 

[xtsho]

Since I already had the smoker going why not toss in some chicken and beef to make a three meat sandwich? Being the Meat Addict that I am I couldn't stop myself. I needed my fix.

Just a simple sandwich. Homemade bread, three meats, sliced gouda, red onion, sliced pepperoncinis, lettuce, and a little mustard, mayonnaise and fresh cracked black pepper. No salt as there was plenty in the meat.

It tasted good so the lady and I ate it.

 

[Samwell Seed Well]

Rac of lamb, with morels chimmicurri and potatoes brussel sprouts

 

[Dr.Amber Trichome]

Rac of lamb, with morels chimmicurri and potatoes brussel sprouts
View attachment 5142922View attachment 5142923
View attachment 5142924

Mmmm good. I love crispy Brussels. Those prices of lamb look quite mouthwatering. They bring out a primitive animal instinct in me. Am I crazy or does anyone else want to tear into those like a hungry wolf? Lol

 

[GreatwhiteNorth]

Mmmm good. I love crispy Brussels. Those prices of lamb look quite mouthwatering. They bring out a primitive animal instinct in me. Am I crazy or does anyone else want to tear into those like a hungry wolf? Lol

I love rare Lamb as well.

 

[Dr.Amber Trichome]

 

[drsaltzman]

Cured and smoked Coppa. It's really good.

I was going to go 10-12 days curing in the refrigerator but I ended up going 14. I'm not sure if I trimmed the meat 100% correctly but good enough. I messed up and put the rub on before tying it up which is why you can see it inside where the meat rolled. I actually like that extra flavor but it doesn't look as nice as it would without.

I want to do actual dry cured meats but I don't have things set up for that so for now I'll do the cured and cooked method. Hopefully in the not too distant future I'll be making actual capocollo, salami, hard cheeses, etc... But for now some Prague powder, my refrigerator, and smoker will have to do. You can still turn out a decent product and it's also much faster.

Wow that came out perfect.

 

[ANC]

 

[xtsho]

Wow that came out perfect.

Thanks

I'm pretty happy with the results. I'll definitely be making more in the future.

 

[drsaltzman]

Thanks

I'm pretty happy with the results. I'll definitely be making more in the future.

How many pounds, finished?
what did it cost you per lb, roughly?

 

[xtsho]

How many pounds, finished?
what did it cost you per lb, roughly?

$4-5 lb

 

[Samwell Seed Well]

Duck eggs and liverwurst on croisants w/ some mustards, yummy!

 

[raratt]

Had some leftover roast, Carnitas anyone?

 

[Carnitastaco]

^^^ Fajitas possibly, but that ain't fatty pork.