The Official What's Cooking Thread [Food Porn]

[NASH]

That's a 63 c egg at Stillwell. Basically sous vide in the shell.

[NASH]

Looks great Nash, what is your Tom yum recipe?

No recipe really. It changes dramatically with available ingredients.

Start with water, sometimes I make a mild stock, fish, lobster or even poultry works in a pinch but straight up water works well too. Just keep it thin and light if using stock. Hammer either green or red Thai chili paste to it to taste. Add seafood and veg in appropriate order per how long it'll take each to cook.

I like to ladle it into a bowl with fresh sprouts, green onion and cilantro. You could throw them all in the pot if you're planning to eat it all straight away. PS: Traditional Tom Yum doesn't have sprouts in it.

Veggies; garlic, whole fresh chillies, celery, Chinese cabbage, bok choy, onion, green onion, sprouts, dulse, lemon and or lime juice and or zest, ginger, lemongrass, lime leaves, etc etc

Pretty well any seafood works; salmon, white fish, lobster, mussels, clams, shrimp, prawns, scallops, squid..... That last one was hammered with the grilled Morrocon, Chorizo and Mergez sausage as well, worked out deliciously.

[Keith]

Phone died so didn't pics of all the food.

No showed. Chilli dogs, bacon and eggs, donairs, and a couple others I am too drunk to recall.

[Jimmy]

You must be sweating your balls off out there

[Keith]

You must be sweating your balls off out there

Haha. We came back this am. I walked in the door and a breeze brought my stench upstairs... I was told to get outside and strip. lol. campfire, and 2 days of liquor sweats.

[RubberToe]

I wanted a steak tonight but the kamado is out of order due to gasket replacement delays.

Afterburner prime rib and peppers. It turned out delicious.

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Sent from the brew timer.

[LeafMan66_67]

Nice job improvising!

[mr x]

Very nice indeed.

[dexter]

Kind of like the Swedish torch

[GAM]

Don't need no BBQ.

Sandy

[Keith]

Nice Rob!

[NASH]

Looks wicked!

[NASH]

Gearing up a few of these fuckers!

$132/kg

[mr x]

Barrington St?

[NASH]

Yup. I bought three smaller ones, averaged $40 each. They also have Chilean Sea Bass and Berkshire chops.

[dexter]

Barrington St?

Sackvegas had them too

[mr x]

Interesting, I'll have to check ng...

[dexter]

Sobeys on Larry utteck has brisket on sale as well. Or the did while I was there this afternoon b uying three of em...

[mr x]

Whole packers?

[dexter]

Whole packers?

No chunked up into 3-5 kilo pieces

[mr x]

Kobe down here in NG too. How was it?

[NASH]

Kobe down here in NG too. How was it?

Seems weird, but good.

The steak was amazing. Not 3x the cost of good steak amazing but definitely worth a try, I'd buy one now and then for a treat without a doubt. It was delicious, crazy tender, buttery, juicy, different texture, all in a good way.

I didn't cook it on my grill, the grate was one of those heat channel things, it 'seemed' to take longer to cook than regular beef would have, not sure. Also, during the rest it barely leeched any fluid, looked like it was going to be dry; it was anything but. Whatever you do, don't over cook 'em at that price

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[Juniper Hill]

Nice Wagyu steaks! I saw those at SS but the stickershock got to me.

[NASH]

I hear you!

The ones I bought had a best before dated for today, somebody just told me they went to the Barrington location and they were all tagged 30% off.

Who's grilling Wagyu tonight?!

[mr x]

Be stopping into the ss on the way to the cottage today...