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#121
May 11 2015 01:40pm
Quote (R8V10 @ May 11 2015 12:56am)
what did you use to marinade it?

Looks nice!


what the brisket? just a dry jub then sprayed with a mix of rye and apple juice periodically.

and thanks.
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#122
May 11 2015 09:48pm
nvm

This post was edited by ReturnFormer on May 11 2015 09:48pm
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#123
May 16 2015 05:44pm
Quote (ReturnFormer @ 11 Feb 2015 01:13)
this dish requires a lil background info to fully appreciate it as its based around that most jewish of foods - gefilte fish. (no, not the garbage from a jar, the fresh cooked variety.) gefilte fish is usually served with chrain (ground horseradish with beets) and a slice of the carrot its cooked with on top. often with mayo as well.

so for this, ive taken the usual accompaniments and given them a bit of a modernist twist: beet fluid gel, horseradish foam, carrot pearls and a bit o dill for the requisite greenery.

http://i962.photobucket.com/albums/ae109/returnformer/gefilte_zpsbfd979e3.jpg


That is the least foamy foam I've ever seen.

It's like thick cream... or you know... sauce.
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#124
May 16 2015 09:28pm
Quote (Scaly @ May 16 2015 06:44pm)
That is the least foamy foam I've ever seen.

It's like thick cream... or you know... sauce.


whipped cream, the original foam. ;)
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#125
May 17 2015 09:34am
Quote (ReturnFormer @ May 10 2015 10:22pm)
smoked a brisket today:

http://i962.photobucket.com/albums/ae109/returnformer/brisket1_zpsyytd4hik.jpg


http://i962.photobucket.com/albums/ae109/returnformer/brisket2_zpsk56jvoef.jpg


Very nice! I've been wanting to try my hand at smoking meats, but we can't have a smoker at our apartment. We have a huge outdoor smoke pit behind the casino where my restaurant is, but with all of the hours I work, I can never seem to get a moment to go check it out. :(
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#126
May 17 2015 12:26pm
Quote (Creations @ May 17 2015 10:34am)
Very nice! I've been wanting to try my hand at smoking meats, but we can't have a smoker at our apartment. We have a huge outdoor smoke pit behind the casino where my restaurant is, but with all of the hours I work, I can never seem to get a moment to go check it out. :(


thats a shame, smoked stuff is awesome. you should definitely try it out when you can.
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#127
May 18 2015 09:31pm
iso more stuff that brisket looks mouth watering :)
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#128
May 28 2015 08:41pm
Quote (672 @ May 18 2015 10:31pm)
iso more stuff that brisket looks mouth watering :)


thx. heres another use for the smoker for dinner tonight: pulled beef cheek stuffed burgers.

The cheek was cooked sous vide for 57 hours then smoked for another 5. Pulled then stuffed into burgers which were then cooked sous vide before being seared in a pan. (Mm, look at that pink burger.)
Bun was toasted in the pan afterwards in the bit of leftover juices. Accompanied by lettuce, house-made duck prosciutto, tomato, red onion, wasabi aoli. And beer. (leffe blonde)

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#129
Jun 7 2015 01:32pm
:drool:
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#130
Jun 15 2015 10:12pm
are you a sadist? why did you trick me into looking at all this delicious food? :(
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