The Official What's Cooking Thread [Food Porn]

[jacinthebox]

That Curry looks awesome...

[NASH]

That Curry looks awesome...

Thanks



Finished off those smoked meatballs on some fresh egg yolk pasta last night. Fucking things are amazing, or amazeballz

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[HPhunter]

Balls Deep @ The House of Nash!
Picture doesn't do it justice. That plate of pasta was amazeballz for sure!

[NASH]

That's right. Biatch.

[chicanuck]

BBQ'ing chicken tonight.....nowhere near Nash level but the chicken was pretty tasty.

[Keith]

Looks good gents!

[Jimmy]

Charcoal is back in stock at Costco Bayers Lake

[LeafMan66_67]

Woo Hoo! I was down to my last bag. I've been using the stuff from the guy in Bedford - it lasts a good amount of time.

[LeafMan66_67]

Burger, fresh ground round cut 70/30 with Berkshire bacon scraps.

[chalmers]

Didn't snap a pic, but fired up the grill on the weekend, first time in several months. Only took 30min of chipping away the ice around the base of the cover and the charcoal bin.

Did a full, parted out chicken (next time I'll spatchcock it) & porkloin, both came out tasty!

Spotted some of the blue Royal Oak stuff @ Canadian Tire Dartmouth Crossing today, $17 per bag. Any comments on this vs. the Costco stuff?

[mumblecrunch]

Spotted some of the blue Royal Oak stuff @ Canadian Tire Dartmouth Crossing today, $17 per bag. Any comments on this vs. the Costco stuff?

I think Nash has expressed somewhat of a preference for it, or at least was willing to buy a bunch on sale.

I bought one bag of it last summer (compared to 4 or 5 of the Costco Sugar Maple stuff). I didn't notice it cooking much differently in terms of speed of burning or anything. I think I like the flavor imparted by the maple smoke a little more; a little milder and a touch sweeter to my palate. I'm still fairly new to the kamado and smoking in general though.

[RubberToe]

Spotted some of the blue Royal Oak stuff @ Canadian Tire Dartmouth Crossing today, $17 per bag. Any comments on this vs. the Costco stuff?

I've been using the same. Some good sized chunks and I find it lasts me a bit longer. I hope it goes on sale at the Superstore again this year because at full price I'd still rather the Costco stuff.

[NASH]

Looks awesome Derek.

Chi; I like the 2' deep snow-mat you have for deck fire safety!!

[NASH]

Spotted some of the blue Royal Oak stuff @ Canadian Tire Dartmouth Crossing today, $17 per bag. Any comments on this vs. the Costco stuff?

I've been using the same. Some good sized chunks and I find it lasts me a bit longer. I hope it goes on sale at the Superstore again this year because at full price I'd still rather the Costco stuff.

#thatsright

[LeafMan66_67]

The Ultimate Bacon Cheeseburger - Lean beef, freshly ground and combined 70/30 with hickory smoked Berkshire pork belly, topped with jalapeno cheddar and applewood smoked bacon.

[Jimmy]

Made some Masaman Curry today.

[LeafMan66_67]

Great looking Curry!

[mr x]

All looking good. [THUMBS UP SIGN]

[NASH]

That's right! [FUCKING AWESOME, BITCHES SIGN]

[NASH]

Thai seafood stew made with smoked stock, red curry paste and young coconut (meat & water)....

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Beef bavette....

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[erslar00]

Thai seafood stew made with smoked stock, red curry paste and young coconut (meat & water)....

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Beef bavette....

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Interesting, was not familiar with Beef Bavette, will have to try it sometime.

http://www.sfgate.com/news/article/Butc ... 255048.php

[NASH]

Thai seafood stew made with smoked stock, red curry paste and young coconut (meat & water)....

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Beef bavette....

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Interesting, was not familiar with Beef Bavette, will have to try it sometime.

http://www.sfgate.com/news/article/Butc ... 255048.php

They've been sporting it at Pete's Dresden Row location quite a lot lately. It's the tail piece that is partially there on a poorly cut T-Bone. Above the flank. Most similar to flank steak but quite a lot coarser. Big on flavour, I love the stuff.

[mr x]

http://www.theguardian.com/lifeandstyle ... on-gourmet" onclick="window.open(this.href);return false;

Extreme-aged steak: the gourmet world of meat with mould on
Chefs are pushing the boundaries of beef by hanging meat for ever-increasing periods. The resulting steaks are sensational – but a little goes a very long way

You know where you stand with steak, right? Twenty-eight-day aged beef is good. Get up to 35 or even 42 days of dry-ageing and, well, we’re talking ribeye royalty. All that steak needs is béarnaise sauce and a pile of hot, rustling frites, and there you have it: perfection.

Except that, for certain chefs, enough is never enough. What happens if you age beef for 60 or 90 days, they ask? How magical would that meat be? And then they do it. Which explains why we are now in the midst of an international steak-based arms race – one which the Dallas Chop House may have already won over in Texas, after it served a (and no, this is not a typo) 459-day aged steak last year. Eleven Madison Park in New York, meanwhile, has served a comparatively callow 140-day aged steak on its tasting menu (“stunt beef”, as one TripAdvisor wag had it).

In London, ageing lengths are creeping up (there is a grass-fed 55-day steak at Hawksmoor, and 70-day Danish beef at Mash in Soho), and the Canary Wharf branch of Goodman steakhouse has found a ready audience for its experiments in what executive chef Olly Bird calls “extreme ageing”. Its latest 180-day aged rib should go on sale on Friday.

In Cumbria, James Cross is also pushing beef boundaries. As standard, his Ambleside restaurant, Lake Road Kitchen, serves steaks aged for 90 to 100 days, at which point: “There is a pronounced increase in the meat’s flavour complexity.” But Cross has also taken beef beyond 150 days, and he invited me to set a new Lake Road record by tasting his “specialist” 199-day aged beef.

Cross was first alerted to the possibilities of what Manhattan butcher George Faison once memorably described in Bon Appétit magazine as “controlled decomposition” (yummy, eh?) while working at New York’s fabled restaurant Per Se, and later at Noma. The Copenhagen restaurant would hang whole carcasses of 13-year-old retired dairy cows for six months.

“It smells like roast beef when it’s raw,” enthuses Cross, who is now similarly excited about the truffle, blue cheese and umami flavours that develop in his steaks from 90 days onwards. Increased enzymatic activity in the meat breaks hitherto neutral molecules into myriad new flavours, which are intensified by the meat’s moisture loss. In his kitchen, Cross strokes a striploin, revealing the mould blooms on the exterior fat, which add further character.

We begin on the nursery slopes, tasting a 79-day steak. Sweet, yielding and flavoursome, its buttery fat already packs a distinct blue cheese flavour (a classic steak combination). Cross is less impressed. “This isn’t life-changing. It’s very good beef, but we’re looking for: ‘Woah! What’s going on?’”

At 99 days, you can taste what he means. The meat is dense, drier, less tender, but it has taken on a beautifully even char (watery meat twists as it cooks; it won’t lie flat in the pan). It also bursts with flavour. Musky blue cheese notes run throughout the meat via its marbling, but without dominating its natural beefy character. The exterior fat is mineral, flinty. Altogether, it is a sensational mouthful. “It’s clearly definable as steak,” says Cross, “but we’re getting towards a seriously complex bit of meat.”

If the 99 is layered in its flavours, the 199 steak is explosive. As with the best charcuterie, everything is happening in your mouth all at once, but in a complementary, non-conflicting way. There is game-tinged beefiness in there; earthy, bosky flavours; ripe cheesiness; fatty, almost floral sweetness; chemical astringency. Like really strong, extra-matured cheese, this beef also leaves my tongue prickling with acidic compounds, to an almost overwhelming extent.

Afterwards, my head full of lingering fumes (you get a similar effect from inhaling pungent fresh truffles, Cross tells me), I could feel a distinct, chilli-like endorphin high coming on. “That,” says Cross, chewing in a state of wonder, “is absolutely wild.”

Which is why, despite the hassle and expense of maturing such meat (which costs £21.50/100g at Goodman), chefs will undoubtedly carry on doing it – using controversial grain-fed cattle, too. Grain-fed is the only beef that has the necessary marbling, without which the meat would dry out too quickly. Cross uses Belted Galloway beef from a semi-wooded Cumbrian farm where, after a varied natural diet, the cows are finished for six weeks on corn. That, he insists, is very different to “industrial-scale” US cattle farming: “I would not want to see millions of hectares of British farmland put over to growing corn to feed cows.”

Cross sees his 150-plus-day steaks – so far only served to guinea pigs – as a future tasting menu item, which will be served in small portions with, say, a few pickled blueberrries. “For me, this is not a competition,” he says. “The ageing is driven by one thing: a quality eating experience. Meat that age is a sensation overload; a couple of mouthfuls is adequate.” It certainly is. This is meat which, even in such small quantities, will imprint itself on your memory. A full steak would leave many of us begging for mercy.

[NASH]

@ Krave Burger.... triple bacon cheeseburger with onion rings and jalapenos.... 15 oz of grassfed beef each

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[mr x]