London Broil rolled in Montreal Steak Seasoning before cooking.

24 hours in the sous vide at 135F .

Light sear after cooking for color.

Did someone say pickled eggs? 

I have made them quite  few times. I am sure there are a million recipes.

One thing I like to do to smooth out the vinegar ............................  I mix 50/50 white  and apple cider vinegar. Less sharp and a little extra flavor.

I once made them for a Super Bowl party in the teams colors. Four jars two for each team. It was Patriots blue and red vs.  Sea Hawks dark navy blue and bright green (pretty much Festool colors). Lots of food coloring.  I am not sure if I have pictures.

Seth

Mixing the vinegars is a good idea.  I was kinda thinking that all vinegars should basically all be the same since they're all 5% acidity, but some do seem to be a little more mellow or less harsh than others.

Today we made our attempt at a Full English Breakfast.

Yummy looking breakfast.

I forget the exact ratio, but something along the lines of 1 part white / 1 part apple / two parts water.

Seth

Since we have a 50lb bag of flour, my wife tried making Vietnamese Baguettes (Banh Mi) again. We had tried about 4 times before without very much success. This bread turned out very well. Almost perfect.







We got plenty of flour, but yeast seems to be in short supply.  I read a comment online where someone basically said that if you still have some yeast, you should be able to make more yeast.  I'm not quite sure how that would be done or work.  We made the baguette and pizza dough using Red Star active dry yeast.  We're just about out, but managed to grab 2, 3 packs of Fleischmann's Rapid Rise yeast.  It seems like rapid rise or instant yeast is not quite the same as active dry yeast.

We tried making another batch of baguettes using the rapid rise yeast and also some dough conditioner.  It proofed a lot more, but we formed the loaves and then stuck them in the fridge last night.  We let them loaves warm up for 30 minutes before baking the same way we did yesterday.  This time the baguette was very very dense and heavy and tasted more like a sourdough.

We're not sure if it was the refrigeration overnight or using the different yeast that caused the dense heavy bread.  It really seems like the density was the result of not allowing the formed loaves to proof just before baking.

It's a balsamic, honey & soy reduction over some wild coho and some broccoli on the side for a quick Saturday evening dinner.

Forgot...a couple of splashes of Grand Marnier is added to the mix before the reduction starts. 

It's great seeing you posting again Oliver!  All the food looks great!

I made some fondant potatoes in the Instant Pot to have as a side with a sous vide steak.  These were some of the best tasting potatoes I've ever had.  They didn't have the nice crunchy texture like a traditional fondant potato, but the flavor was really good and it was faster to make in the pressure cooker than finishing in the oven.





I'm still trying to find new uses for all the flour that I bought.  This time we made bagels.  I had tried making bagels a long long time ago and that didn't come turn out that well from what I remember.  I couldn't find any barley malt syrup (which is apparently crucial in making good bagels), but I decided to proceed anyway.  I did add 1 tbsp of honey to the poaching liquid for 4 of the bagels.

I'm very pleased with how they turned out.  Adding the honey to the poaching liquid did seem to make the exterior a little chewier and also browned better.

Pasta with tiger prawns and a light cream sauce. (Fat from searing tiger prawns, shallots, garlic, salt, pepper and quench with cream ...)

And a Von Winning 2018 Deidesheimer Riesling to compliment the food.









Kind regards,
Oliver

 
 Always very tasty looking and inventive dishes. Question - anyone every try this place for meat and chicken - Crowd Cow?

  https://www.crowdcow.com/

I made Vietnamese Yogurt in the Instant Pot.  I used Chobani Full Fat Greek Yogurt as the starter, Fairlife "Ultra-Filtered" whole milk, and a can of condensed milk.  I let it incubate on the yogurt setting for 10 hours.  The finished yogurt is a little on the thick side compared with normal Vietnamese yogurt, but it's got the good slightly sweet, slightly tart taste.  We put most of the yogurt in ziploc bags so they can be eaten frozen.  We can use some of the frozen yogurt as the starter for next time.

















This is a bit of a repeat, but eggs benedict again, minus canadian bacon.  This time we poached the eggs in a pot with vinegar and I used Knorr Powdered Hollandaise sauce.  You just have to add 1 cup of whole milk and 1/2 a stick of butter to the powder.  This is the sauce that my dad would always use (he only ever cooked with some sort of mix, powder, starter sauce).  It was much easier than making the Hollandaise from scratch, but I remember this mix having a better/stronger taste before.  It was sort of lacking acidity from fresh lemon juice.  I think I was most looking forward to eating the Hungry Jack Hashbrown potatoes!

I made Rice Krisipie Treats for dessert.

These look interesting. As this topic increases my longing for death by calories... could you please elaborate a bit on how to produce that sweet poison?

Apart from that, I finally managed to make some pictures



Even if it just was a quick test to see if that thing works...

Roasted Vegetables with Smoked Sausage is a very tasty meal, quick and easy to fix and has become a favorite in our house. I use cleaned and sliced red and green peppers, red onions cut into chunks, carrots and broccoli (the carrots and broccoli are blanched prior to roasting) - I toss the vegetables in a pan with olive oil, 1/2 tsp garlic salt and 1/4 tsp each of oregano, thyme and rosemary, kosher salt and black pepper to taste; spread the vegetables on a baking tray lined with aluminum foil, spread smoked sausage diagonally sliced about 3/8" thick and tater tots (the original recipe called for potatoes but I had a lot of trouble getting the right size so they would cook in the same time) over the top and bake in a 400 °F oven for 20 minutes or so - I find that the tater tots being fully cooked is a pretty good indication of the correct time. The original recipe calls for asparagus spears being added at the 10 minute mark, but were getting "shoestring" spears at the moment and they get badly over-cooked so we're leaving them out. I'm planning to try adding sliced yellow squash when they become more readily available.

The photo is of an earlier version using cut-up potatoes, the present version with the tater tots is way better than that as it gives very consistent results.

That looks good.  I like "one pot" recipes.  What kind of smoked sausage do you use?

Eckrich Skinless Smoked Pork Sausage

Eckrich Skinless Smoked Pork Sausage

Thanks for sausage brand!  I don't think I've ever tried Eckrich Smoked Sausage.  I'll have to look for that next time at the grocery store.

Hi!

self made, Belgian, shrimp croquettes (Garnaalkroketten). As starter. And then asparagus from the oven, young potatoes and a steak.






Kind regards,
Oliver

I love how your peeled potatoes always look!

We tried making Biang Biang Mian using America's Test Kitchen's recipe: .


The hand stretching/pulling part certainly looks easier than it is.  I think part of the problem might have been using too high of a protein flour.  The split noodles sorta rolled up on themselves  on one edge and were thicker than they should have been.  It still tasted good and I actually liked the chew.  We also tried one truly "flat" noodle (we cut the rolled up edge off) and the texture was completely different.  We also made hot and sour soup to accompany the noodles.













We also made oxtail pho in the Instant Pot.  Cooked for 4 hours on low pressure and then did natural pressure release overnight for like 10 hours.  This was much more streamlined versus needing to buy bones and different cuts of meat.










Chocolate Mousse for dessert.  The whipped cream on top actually includes melted white chocolate in it.

I normally try to avoid posting the same thing twice.  We made pizza again, but this time I left the dough out on the counter for 1 hour to bulk ferment before dividing into 2 balls and refrigerating.





I also pushed the dough out into a circle on the floured cutting board and let it warm up for 1 hour before stretching.



I'm not sure if it was the bulk fermentation, the 1 hour warm up period, or the combination of both, but the dough was much easier to work with and easier to stretch out. 





This time we used hand sliced pepperoni.  I think the really thin pre-sliced pepperoni would have been better as this was very greasy.

I had a bit a of hiccup trying to slide the pizza off onto the pizza stone in the oven.  This pizza's diameter was a little wider than last time so it was harder to slide off perfectly.  Some of the cheese went under the pizza, which more or less glued the back edge of the pizza to the stone.



Using scissors to cut the pizza seemed even easier than the cheap little pizza cutter that we have.