A Burgundy and Gold Obsession
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  1. #2301

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    Default Re: What's for Dinner?

    Btw - super hot pepper seeds are very hard to germinate. 1000x easier buying plants online if you want to grow them.
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  2. #2302
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    Default Re: What's for Dinner?

    I'm a Ribeye kind of guy, but they had NY strips on sale, so grilled some up. Not bad, but not Ribeye.
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  3. #2303
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    Default Re: What's for Dinner?

    Thanks, wont' do the Carolina Reaper. May be a little rough on my wife's acid reflux.
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  4. #2304
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    Default Re: What's for Dinner?

    I read there is a restaurant in Durham, NC that for exotic meat week has a "tarantula burger" on the menu. The tarantula is oven roasted and placed on top of the burger. You have to win a contest to get one, which runs $30.

    Personally, no way in hell.
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  5. #2305

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    Default Re: What's for Dinner?

    Quote Originally Posted by Chris View Post
    Youse guys that like meat really need to try this-

    https://www.bonappetit.com/test-kitc...rtcut-koji/amp

    Ive done it twice now and it’s delicious.
    Ordered some Koji rice today to give this a try

    Interestingly enough Chris, the stuff I am using to make 'Makgeolli' (it's called 'Nuruk') contains the same aspergillis mold that the koji rice does. So you could probably substitute it.
    Last edited by Boone; 04-16-18 at 09:09 AM.
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  6. #2306
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    Default Re: What's for Dinner?

    Put a 5 1/2# chuck roast in the slow cooker this morning. Hard to beat a good pot roast and it was fan-freaking-tastic, if I do say so.
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  7. #2307

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    Default Re: What's for Dinner?

    Chris - finally trying your Koji rice hack. Got some skirt steak and a few other lower grade cuts and ground up the rice in a blender. Steaks are coated with it and I’ll keep them on the fridge until Tuesday then grill them up. Excited to see how they turn out.




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  8. #2308
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    Default Re: What's for Dinner?

    if you add large grain kosher salt to the Koji it actually tenderises the steak as well, but you have to rinse it off before grilling
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  9. #2309
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    Default Re: What's for Dinner?

    also you guys need to try sous vide, no joke best steaks I have ever eaten and I worked at a high end steak house in college
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  10. #2310

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    Default Re: What's for Dinner?

    Quote Originally Posted by Boone View Post
    Chris - finally trying your Koji rice hack. Got some skirt steak and a few other lower grade cuts and ground up the rice in a blender. Steaks are coated with it and I’ll keep them on the fridge until Tuesday then grill them up. Excited to see how they turn out
    Nice! As Ryman said be sure to rinse the rub off before cooking.
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  11. #2311

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    Default Re: What's for Dinner?

    Thanks guys - looking forward to assessing the final result. I think I'm too much of a traditionalist to go the sous vide route though
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  12. #2312

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    Default Re: What's for Dinner?

    So - first attempt with the Koji rice and I'm returning a verdict I never expected...

    I wasn't impressed.

    I guess I was expecting something dramatic. I was able to taste the 'nutty' flavor that the rice imparted on the steaks, but honestly, didn't feel that flavor added anything to the overall experience. I'll admit that I've never had a real dry-aged steak, so from that perspective, I don't really have a point of reference/comparison. Maybe the Koji rice taste is exactly like a steak aged for 45 days. I just wasn't impressed. l expected the steak to be super tender, especially since the Koji rice rub sounds like it's intended to turn lower grade cut of beef into much better quality cuts. I had no issue in general with the steaks (including some skirt steak I included), I just wasn't blown away on any level and didn't notice any significant increase in the quality of tenderness or flavor.

    I only used the Koji rub for 2 days - maybe I should've pushed it to 3-4, dunno. I'm open to changing my mind. I typically marinate steaks. Maybe I need to prep with the Koji and then marinate and judge that way?
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  13. #2313

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    Default Re: What's for Dinner?

    I like Italian quite a bit. Maybe it's the binge re-watching of 'The Sopranos' currently underway, but began my search for the best 'gravy' recipe of all-time today. I've made my own pasta sauce for years, but trying some new approaches. I don't own a pasta machine (yet) but also trying my hand at making some fresh pasta made at home. Making the pasta itself was a breeze. Basically, you're talking about kneading flour, eggs, and a little salt together for 10 minutes. We'll see how the actual rolling rolling of pasta and slicing of the noodles goes...

    If it turns our great, ahhh Madonn... could open up whole new epicurean avenues. Tony, buon'anima - he'd be proud!
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  14. #2314

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    Default Re: What's for Dinner?

    My daughter is home this week and loves food/cooking like her old man. She asked me to cook for her a couple nights ago, and when I asked her what she'd like, she said 'a meat pie'. Never made anything like that ever. But I accepted the challenge.

    For the filling, I sauteed garlic, onion, slivered carrrot, some roma tomato, and diced potato. Set that aside and browned some cubed beef, cubed pork chop, and pork sausage. Added the veggies back, then added a can of tomato paste, a little chicken stock, and some crushed allspice, cloves, peppercorn, cinnamon, and salt and pepper. I cooked it down for about 30 minutes and let it cool some. Made some simple pie crusts, added the filling, and covered with more pie crust. Baked for 40 minutes. It was really quite good. Also did some twice baked potatoes. She was happy.
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  15. #2315

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    Default Re: What's for Dinner?

    Quote Originally Posted by Boone View Post
    So - first attempt with the Koji rice and I'm returning a verdict I never expected...

    I wasn't impressed.
    Sorry about that.

    The handfull of times ive used it (skirt exclusively) it’s gone more than two days. Mostly because something comes up and I don’t get to it. I also sear it in a cast iron skillet so perhaps that makes the difference for me.

    Do you cure it uncovered in the fridge?
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  16. #2316

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    Default Re: What's for Dinner?

    I did have some Saran wrap on it. I will definitely try it again. Other thing - I'm a big marinade guy but grilled these steaks with just some salt and pepper as I wanted to see how they'd come out without any added flavors. I found the 'nutty' flavor they had a little too intense. But maybe if I prepped them with the rice and then prepared them with a marinade I would have had a better experience. I will also try doing more than 2 days and leaving them exposed in the fridge.
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  17. #2317

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    Default Re: What's for Dinner?

    I think open curing is a must. The process needs the air.
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  18. #2318

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    Default Re: What's for Dinner?

    Plain and simple.

    Marinated venison backstrap, grilled to medium perfection. Steamed broccoli. Cold beer.
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  19. #2319

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    Default Re: What's for Dinner?

    Quote Originally Posted by Ax View Post
    Plain and simple.

    Marinated venison backstrap, grilled to medium perfection. Steamed broccoli. Cold beer.
    I wish venison were readily available like other meats. You can find it online, but it's a pain in the ass. Other option is to start deer hunting here in NC. I'd love to do that but really don't know how to get started. I think I'd have to befriend some rednecks
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  20. #2320

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    Default Re: What's for Dinner?

    Quote Originally Posted by Boone View Post
    I wish venison were readily available like other meats. You can find it online, but it's a pain in the ass. Other option is to start deer hunting here in NC. I'd love to do that but really don't know how to get started. I think I'd have to befriend some rednecks
    Is Wegman's in your area? They sell venison? Expensive, but they sell it. At least around here.

    As for deer hunting, if you haven't ever done it, it may be a little late to get started. Though I would not discourage you. If you know someone that you trust, willing to help you out, I say go for it. Otherwise, you might get to know a couple rednecks who would be interested in trading a little Bambi for some fresh honey.
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