What Are You Eating?

[Brute]

No pics, but I made this NYT chicken au poivre recipe this evening with egg noodles and a fresh loaf of crusty sourdough and it was good! Really good. Hard to go wrong with butter, lemon, and heavy cream.


Chicken au Poivre

This playful take on steak au poivre features chicken thighs that are pan-fried until golden then simmered in a peppery pan sauce until tender and juicy. The caramelized browned bits left on the bottom of the skillet from searing the chicken add deeper flavor to the sauce. Though Cognac is often used in classic au poivre, there is no booze in this version. Instead, a kick of lemon juice brightens the rich, velvety sauce. Serve the chicken over egg noodles or with crusty bread to sop up all that sauce. Tuck any leftovers into sandwich rolls with lettuce and tomato, or chop and toss with pasta and grated Parmesan for a quick lunch.

Chicken au Poivre Recipe • 5★

This playful take on steak au poivre features chicken thighs that are pan-fried until golden then simmered in a peppery pan sauce until tender and juicy. The caramelized browned bits left on the bottom of the skillet from searing the chicken add deeper flavor to the sauce.

cooking.nytimes.com

I saw that same recipe yesterday in my email…

 

[Brute]

Off the grill a couple nights ago…the three B’s…burgers, bacon @ blue cheese…

 

[Dave Boyle]

China trip is done and at Narita now waiting to head home. Can’t wait as really missing my family now and looking for some creature comforts. Still a few more good eats and as I had loads of time I ‘choked’ down some Wagyu beef tempura and a nigiri platter

Dave

 

[goinoregon]

China trip is done and at Narita now waiting to head home. Can’t wait as really missing my family now and looking for some creature comforts. Still a few more good eats and as I had loads of time I ‘choked’ down some Wagyu beef tempura and a nigiri platter

Dave

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u are going to need to go on a diet when u get home!

 

[albula]

China trip is done and at Narita now waiting to head home. Can’t wait as really missing my family now and looking for some creature comforts. Still a few more good eats and as I had loads of time I ‘choked’ down some Wagyu beef tempura and a nigiri platter

Dave

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Would you please identify the larva or annelid in that first picture?

 

[Dave Boyle]

Would you please identify the larva or annelid in that first picture?

You’ve good eyes, I thought it might be a silk worm or something. Turns out it was pickled radish in a bug like shaved shape. I only got one as thought it was a bug and then regretted not having more

Dave

 

[Zak]

I'm working on another tri tip roast. Safeway has untrimmed ones on sale right now. I cut about half a pound of tallow off of the side of this big one and was thinking about finding a use for it, but tossed the tallow. Here it is post sear and waiting to come up to 135 degrees.

 

[Matt B]

I'm working on another tri tip roast. Safeway has untrimmed ones on sale right now. I cut about half a pound of tallow off of the side of this big one and was thinking about finding a use for it, but tossed the tallow. Here it is post sear and waiting to come up to 135 degrees.
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Render it, eat the cracklin’ and fry something in the grease. I’d go potato.

 

[Zak]

Render it, eat the cracklin’ and fry something in the grease. I’d go potato.

I do like tallow fries when I get them at a bar and grill.

 

[Matt B]

I do like tallow fries when I get them at a bar and grill.

Is there anything better?

 

[Matt B]

Freezer trade - tuna for elk burger

(Also looking forward to some venison and antelope)

 

[Zak]

Maybe the best burger and fries I've ever had, in central Vermont:

Worthy Burger — Worthy Vermont

After renovating an old freight house in downtown South Royalton, Vermont, we opened our doors in August of 2012. Ever since then we've been flipping patties over a hardwood fire grill and connecting with our local community.

www.worthyvermont.com

 

[Buzzy]

I do like tallow fries when I get them at a bar and grill.

Should you make the journey east, just before your cross the bridge at Vantage, exit. The Ranch serves delicious tallow fries and their smash burgers are 5 stars.

 

[Zak]

Should you make the journey east, just before your cross the bridge at Vantage, exit. The Ranch serves delicious tallow fries and their smash burgers are 5 stars.

Thank you!

 

[Zak]

I'm working on another tri tip roast. Safeway has untrimmed ones on sale right now. I cut about half a pound of tallow off of the side of this big one and was thinking about finding a use for it, but tossed the tallow. Here it is post sear and waiting to come up to 135 degrees.
View attachment 195380

 

[Brute]

What to cook after going to an NFL game, with friend coming over and getting home at 5:00?…baked taters, grilled strip steaks, grilled broccolini, shrooms, yellow squash & quartered tomatoes…

 

[Matt B]

What to cook when you’ve been waiting for the right time to use that pork shoulder in your freezer that also lines up with farmers market day and a day that you have a bunch of stuff around the house to do anyway.
I can say with some decisiveness that I love this dish and my least favorite part is peeling and de-seeding those delicious chiles.

 

[Zak]

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What to cook when you’ve been waiting for the right time to use that pork shoulder in your freezer that also lines up with farmers market day and a day that you have a bunch of stuff around the house to do anyway.
I can say with some decisiveness that I love this dish and my least favorite part is peeling and de-seeding those delicious chiles.

Do you sweat the chilies in a plastic bag wrapped in a towel after scorching then? It makes peeling them much easier.

 

[Matt B]

Do you sweat the chilies in a plastic bag wrapped in a towel after scorching then? It makes peeling them much easier.

In a bowl with a lid, in a bag.

 

[Salmo_g]

I'm working on another tri tip roast.

Zak, I have never cooked tri tip and am completely unfamiliar with it. I usually see tri tip steak in the meat counter. How was that tri tip roast off your grill? Tough and chewy, or not? Doesn't a roast need to cook slowly? Help me out here; maybe I can learn something.