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| The Scuppers This is a new forum for the not necessarily fishing related topics... |
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12-31-2006, 06:37 PM
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#1
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Registered User
Join Date: Sep 2003
Location: Libtardia
Posts: 21,690
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chef spence-
i made the cranberry/portabella brisket tonight-
Its a winner  |
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12-31-2006, 11:31 PM
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#2
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,463
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Chefs are professionals...I'm just a home cook 
Anyway, that recipe is pretty brainless...anyone who follows the directions should be able to cook it.
Tonight I showed up at our friends house. They were planning on roasting a whole tenderloin, straight out of the BJ's bag, not knowing the temp, a thermometer etc...    
But even though I cooked it perfectly I did break the bernaise when I ran to the other room to make a drink 
-spence |
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01-01-2007, 08:53 AM
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#3
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Registered User
Join Date: Feb 2004
Location: RI
Posts: 5,704
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I've only done it traditional slow cook barbeque with a JD based sauce or with a dry rub.
What's the recipe?
Brisket in all its forms is |
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01-01-2007, 09:31 AM
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#4
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Registered User
Join Date: Sep 2003
Location: Libtardia
Posts: 21,690
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01-01-2007, 10:32 AM
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#5
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Retired Surfer
Join Date: Dec 2000
Location: Sunset Grill
Posts: 9,511
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meat
Sounds delicious Nebe |
Swimmer a.k.a. YO YO MA
Serial Mailbox Killer/Seal Fisherman
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01-01-2007, 03:02 PM
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#6
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Registered User
Join Date: Apr 2001
Posts: 4,449
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Emulsion Sauces
Are a beyyyatch. They need to be between 120-165, if even a little on either side, bam!
Some warm drawn butter can fix it, though...temper the broken sauce (1/3 of it) to the butter, then back into the broken sauce.
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John Redmond Thinks He's Smart By Changing My Avatar
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01-02-2007, 08:13 AM
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#7
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,463
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Quote:
Originally Posted by RickBomba
Are a beyyyatch. They need to be between 120-165, if even a little on either side, bam!
Some warm drawn butter can fix it, though...temper the broken sauce (1/3 of it) to the butter, then back into the broken sauce.
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Given the extreme health aspects of the hollandaise based sauces I probably make them once every 2-3 years!
Besides, on our friends freaking electric smoothtop stove I always manage to screw something up if I'm dinking. I hate that thing, in fact I hate all smoothtop stoves.
Thought using a double boiler with a heavy copper pan on top would help...but oh well, live and learn 
Emulsion sauces seem to smeel fear...
-spence |
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01-02-2007, 08:40 AM
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#8
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Also known as OAK
Join Date: Apr 2003
Location: Westlery, RI
Posts: 10,408
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Spence...
I can so see you walking in and getting a mortified look on your face when you saw their handling of some fine BJ's meat.. 
Then putting your hands on your hips, sticking out your chest and saying... have no fear... "HOME COOK JEFF IS HERE" 
E.. sounds tasty... can I come by the shop for leftovers?  |
Bryan
Originally Posted by #^&#^&#^&#^&#^&#^&#^&#^&#^&#^&#^&
"For once I agree with Spence. UGH. I just hope I don't get the urge to go start buying armani suits to wear in my shop"
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01-02-2007, 08:59 AM
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#9
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Registered User
Join Date: Sep 2003
Location: Libtardia
Posts: 21,690
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Quote:
Originally Posted by RIROCKHOUND
E.. sounds tasty... can I come by the shop for leftovers? |
sure...  i wont be there until thursday though  |
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01-02-2007, 09:02 AM
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#10
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,463
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Quote:
Originally Posted by RIROCKHOUND
Spence...
I can so see you walking in and getting a mortified look on your face when you saw their handling of some fine BJ's meat..
Then putting your hands on your hips, sticking out your chest and saying... have no fear... "HOME COOK JEFF IS HERE" |
I have more respect for the food than to shove an 80 dollar piece of meat into the oven completely untrimmed, silverskin and all!
And it's a setup anyway. They pretty much expect me to take over once I arrive...
-spence |
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01-02-2007, 09:51 AM
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#11
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Also known as OAK
Join Date: Apr 2003
Location: Westlery, RI
Posts: 10,408
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E.. Leaving thursday afternoon.... Thanks though...
Had some yummy Canadian style Pork Pie last night and some La Forge wedding buffet on Sat.. I've been eating well lately!
Spence... thats a shame.. I thought maybe you put on a cape and a pulled a folding whisk from your pocket... besides you KNOW I KNOW you can cook.. your stew on BI was quite tasty...
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Bryan
Originally Posted by #^&#^&#^&#^&#^&#^&#^&#^&#^&#^&#^&
"For once I agree with Spence. UGH. I just hope I don't get the urge to go start buying armani suits to wear in my shop"
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