header pic

Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

The 'Old' CFN/Scout Crowd- Enjoy Civil discussion, game analytics, in depth player and coaching 'takes' and discussing topics surrounding the game. You can even have your own free board, all you have to do is ask!!!

Anyone is welcomed and encouraged to join our FREE site and to take part in our community- a community with you- the user, the fan, -and the person- will be protected from intrusive actions and with a clean place to interact.


« previous next »
Pages: 1 ... 74 75 [76] 77 78 ... 92   Go Down
Author

Topic: CFB 51 Cookbook, equipment discussion, techniques

 (Read 141387 times)

847badgerfan

  • Administrator
  • Hall of Fame
  • *****
  • Posts: 25208
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1050 on: August 21, 2023, 04:50:50 PM »
How thin were you able to pound out the flank?
Logged
U RAH RAH! WIS CON SIN!

betarhoalphadelta

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 12185
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1051 on: August 21, 2023, 05:10:41 PM »
Quote from: 847badgerfan on August 21, 2023, 04:50:50 PM
How thin were you able to pound out the flank?
Quite thin, and the pieces I didn't pound thin enough, it wasn't that I couldn't... I just didn't have enough experience rolling them out to realize that I should go farther. 

The ones I went thin enough on were very thin and pliable. The ones I didn't were a little stiffer and harder to roll without getting REALLY thick as the layers overlapped. 

I'd say the "feel" for the proper thinness is that you could fold the slice and it would almost fold flat at the seam, as opposed to being stiff enough that it had a noticeable radius at that point when you fold it. 

BTW I used parchment paper rather than plastic wrap above/below the meat. I thought it would be better at avoiding tearing. It worked out well--I went through the entire flank steak with no tears whatsoever. 
Logged

847badgerfan

  • Administrator
  • Hall of Fame
  • *****
  • Posts: 25208
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1052 on: August 22, 2023, 09:15:35 AM »
Yep, I use parchment too. I've never been able to get flank steak to go thin. Maybe I just quit too soon.
Logged
U RAH RAH! WIS CON SIN!

Cincydawg

  • Oracle of Piedmont Park
  • Global Moderator
  • Hall of Fame
  • *****
  • Default Avatar
  • Posts: 71536
  • Oracle of Piedmont Park
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1053 on: August 29, 2023, 11:17:05 AM »




Logged

FearlessF

  • Hall of Fame
  • *****
  • Posts: 37520
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1054 on: August 29, 2023, 11:24:17 AM »
I'm not a big Anchovy guy either.

Picked herring and other fish is fine

I do prefer my bait fish gutted

but I will indulge if the opportunity is right
Logged
"Courage; Generosity; Fairness; Honor; In these are the true awards of manly sport."

betarhoalphadelta

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 12185
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1055 on: August 29, 2023, 12:38:55 PM »
Quote from: FearlessF on August 29, 2023, 11:24:17 AM
I'm not a big Anchovy guy either.
This is a good anchovy prep: https://www.seriouseats.com/pasta-burro-e-alici
Logged

FearlessF

  • Hall of Fame
  • *****
  • Posts: 37520
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1056 on: August 29, 2023, 02:06:03 PM »
Think of this dish as Alfredo for anchovy lovers. There's lots of unsalted butter, salty anchovies in place of Alfredo's Parmesan cheese, and starchy cooking water cooked into a creamy glaze, perfect for coating long strands of al dente pasta.

The cooking process itself is a breeze. Melt butter, dissolve anchovies in it, then cook pasta a little over halfway in a small amount of water to get that extra starchy good stuff. Build an emulsion with pasta cooking water and the anchovy-butter, then finish cooking the pasta in the sauce. To ensure that the sauce holds the perfect creamy emulsion, I save a couple tablespoons of butter to add off-heat at the very end of the cooking process, followed by the lemon zest and juice. The rich, savory sauce glazes each strand of pasta for a simple, delicious weeknight meal

______________________________________

I'm in!
Logged
"Courage; Generosity; Fairness; Honor; In these are the true awards of manly sport."

Cincydawg

  • Oracle of Piedmont Park
  • Global Moderator
  • Hall of Fame
  • *****
  • Default Avatar
  • Posts: 71536
  • Oracle of Piedmont Park
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1057 on: August 30, 2023, 10:47:11 AM »
Logged

FearlessF

  • Hall of Fame
  • *****
  • Posts: 37520
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1058 on: August 30, 2023, 11:55:38 AM »
I'm good with heart & liver

lungs not so much, but I'd eat it.
Logged
"Courage; Generosity; Fairness; Honor; In these are the true awards of manly sport."

GopherRock

  • Starter
  • *****
  • Posts: 2428
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1059 on: August 30, 2023, 02:05:58 PM »
I wanted to put this here.

We took a cooking class while in Korea that was really phenomenal. The proprietor of the establishment took us through the Guangdong Market to get the material for cooking, and I felt like I was in a travel documentary. If you ever find yourself in South Korea, and are interested in a cooking class, book a cooking class with OME Cooking Lab. 

https://www.instagram.com/omecookinglab/
Logged

Cincydawg

  • Oracle of Piedmont Park
  • Global Moderator
  • Hall of Fame
  • *****
  • Default Avatar
  • Posts: 71536
  • Oracle of Piedmont Park
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1060 on: August 31, 2023, 01:34:46 PM »
Logged

FearlessF

  • Hall of Fame
  • *****
  • Posts: 37520
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1061 on: August 31, 2023, 02:31:56 PM »
110 gallons of water
Logged
"Courage; Generosity; Fairness; Honor; In these are the true awards of manly sport."

847badgerfan

  • Administrator
  • Hall of Fame
  • *****
  • Posts: 25208
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1062 on: August 31, 2023, 02:57:47 PM »
The only camel I'd ever consider putting in my mouth has no filter and burns on one end. And even after consideration, I still probably wouldn't.


Logged
U RAH RAH! WIS CON SIN!

FearlessF

  • Hall of Fame
  • *****
  • Posts: 37520
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1063 on: August 31, 2023, 03:24:13 PM »
I've had a few of those

not the stuffed camels
Logged
"Courage; Generosity; Fairness; Honor; In these are the true awards of manly sport."
Pages: 1 ... 74 75 [76] 77 78 ... 92   Go Up
« previous next »
 
Support the Site!
Purchase of every item listed here DIRECTLY supports the site.
WeatherPROOF Sign Two Sided

Dock Signs-WeatherPROOF