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Topic: CFB 51 Cookbook, equipment discussion, techniques

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betarhoalphadelta

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Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #210 on: February 27, 2019, 08:00:09 PM »
Quote from: 847badgerfan on February 27, 2019, 01:28:15 PM
How many Michelin STARZ does your grandma have?


:wee_hee:



Anyway, the guy spent 7-8 years straight in Mexico doing research and experimenting with the food there. He's really good. If you ever get up here, be sure to go. Unless you just don't like him because he's a Sooner...
Badge, how does this menu compare to his Chicago joints? https://www.redorestaurant.com/
Wife and I have been talking about checking that place out for a while, just never have made it over there.
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utee94

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Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #211 on: February 28, 2019, 02:06:43 PM »
Quote from: 847badgerfan on February 27, 2019, 05:24:36 PM
So, you really don't like Sooners, eh?
Like every good Longhorn fan, I loathe Sooners.
But I quite honestly had no idea he was a Sooner until you mentioned it.  Like I said, I don't know anything about him, other than what you've mentioned about him on the message board forums.  Nobody  down here knows anything about him (other than he's related to Skip Bayless, I suppose).
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MaximumSam

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Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #212 on: February 28, 2019, 02:12:58 PM »
One of these days I will conquer the mole sauce and probably use his recipes.
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betarhoalphadelta

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Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #213 on: February 28, 2019, 02:15:30 PM »
Going to start making some burger grind this weekend. Brisket point and chuck roast mix. 
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847badgerfan

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Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #214 on: February 28, 2019, 02:18:29 PM »
Quote from: bwarbiany on February 27, 2019, 08:00:09 PM
Badge, how does this menu compare to his Chicago joints? https://www.redorestaurant.com/
Wife and I have been talking about checking that place out for a while, just never have made it over there.
It looks like a combination of a lot of his places here, to be honest. The happy hour menu looks like something from Xoco, while the dinner menu has elements mostly from Frontera, with a touch of Topolo.

The bar menu looks pretty good, even without many mezcal options. Maybe they could make you a Topolo margarita by request??

I'd go for happy hour and take it from there.
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MaximumSam

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Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #215 on: February 28, 2019, 02:18:33 PM »
Quote from: bwarbiany on February 28, 2019, 02:15:30 PM
Going to start making some burger grind this weekend. Brisket point and chuck roast mix.
What kind of grinder do you have?
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847badgerfan

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Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #216 on: February 28, 2019, 02:19:25 PM »
Quote from: MaximumSam on February 28, 2019, 02:12:58 PM
One of these days I will conquer the mole sauce and probably use his recipes.
The mole at Topolo has 28 ingredients. It will be an all-day deal for sure. But wow, is it good.
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847badgerfan

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Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #217 on: February 28, 2019, 02:22:34 PM »
Quote from: MaximumSam on February 28, 2019, 02:18:33 PM
What kind of grinder do you have?
You didn't ask me, but I have a Warner. Does the job. If I had the Kitchenaid mixer at the time, I'd have probably opted for the attachment and left it at that. The plain old meat grinder us a unitasker, which kitchens should not have. Oh well. There's nothing else it can do but grind meat/sausage. I keep it up high on the top shelf.
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847badgerfan

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Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #218 on: February 28, 2019, 02:24:16 PM »
Quote from: bwarbiany on February 28, 2019, 02:15:30 PM
Going to start making some burger grind this weekend. Brisket point and chuck roast mix.
Lately I've been using brisket, short ribs and whatever trimmings I get off of tenderloins. Be curious to see how yours comes out. Should be enough fat, I'd think.
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847badgerfan

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Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #219 on: February 28, 2019, 02:25:51 PM »
Quote from: utee94 on February 28, 2019, 02:06:43 PM
Like every good Longhorn fan, I loathe Sooners.
But I quite honestly had no idea he was a Sooner until you mentioned it.  Like I said, I don't know anything about him, other than what you've mentioned about him on the message board forums.  Nobody  down here knows anything about him (other than he's related to Skip Bayless, I suppose).
Not sure how one brother can be such a cool cat and the other a complete tool. But, that's them.
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betarhoalphadelta

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Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #220 on: March 01, 2019, 06:50:14 PM »
Quote from: MaximumSam on February 28, 2019, 02:18:33 PM
What kind of grinder do you have?
Kitchenaid attachment.
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MaximumSam

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Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #221 on: March 01, 2019, 06:51:59 PM »
My wife has been wanting a meat grinder, and I have the KitchenAid so I'll probably go for that.  Kenji from Serious Eats recs keeping it in the freezer - have you done that?
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FearlessF

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Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #222 on: March 01, 2019, 08:19:30 PM »
smeared a couple teaspoons of the chile crunch on a boneless skinless chicken breast and baked it in the oven at 375

nice!

not much heat, but good flavor
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betarhoalphadelta

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Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #223 on: March 01, 2019, 08:46:08 PM »
Quote from: MaximumSam on March 01, 2019, 06:51:59 PM
My wife has been wanting a meat grinder, and I have the KitchenAid so I'll probably go for that.  Kenji from Serious Eats recs keeping it in the freezer - have you done that?
It's not about keeping it in the freezer. It's about putting it in there before you use it. Same with the meat. Put the meat in the freezer a little while to get it VERY cold (but not frozen or it won't grind). The idea being that heat of the grind will partially melt the fat in the meat which you want to keep intact. So the colder that everything is (without being frozen solid), the better.
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