I often will put a hot dog in a bun and toss it in the microwave on a papertowel in the evening before I go to bed...

Next day all I have to do is hit “1” on the keypad and BAM.. Easy-peasy, I got me a dog for breakfast...

Okay, I must admit, I’m not much of a cook... :ugh2:

I just had hot dogs for lunch. I boiled them. The wifey fixes hers every way but boiling them. :icon14:

Everyone's steak is seasoned differently, of course. They are not very thick cut but will try them for ~3 hours using the sous vide and then charred on the grill.
https://i.imgur.com/pBcAJFrl.jpg?1

The New "What did you do with your Z today" (with off topic replies) Cooking Edition
 

I go with season salt, garlic, black pepper and Worcestershire sauce.

Mine has montreal steak seasoning and worcestershire. :tup:

Probably 95% the same ****

2 tablespoons paprika.
2 tablespoons crushed black pepper.
2 tablespoons kosher salt.
1 tablespoon granulated garlic.
1 tablespoon granulated onion.
1 tablespoon crushed coriander.
1 tablespoon dill.
1 tablespoon crushed red pepper flakes.

https://uploads.tapatalk-cdn.com/201...feb6fb5e46.jpg

Pork Loin...and of course bacon!

I had bake beans and hot dogs for dinner. :yum: The beans are pushing straight trough me. :eek: EW needs to eat this. :rofl2:

Cant argue with that. :tup: looks good.

It was, even though I forgot to stuff garlic cloves inside.

Well gents, here's another for the books.

A chicken francaise sub. Hand cut tenders and pounded to a quarter inch. Floured, egged, breaded, egged, and rebreaded. Heavy on all the seasoning. Fried using tarrow fat. Sauce from 3 lemons, homemade leftover chicken stock and a slurry to thicken it to bisque consistency.

The bread was a homemade French with amylase enzymes added and proofed for 24 hours. Pickled red onions were added during prep and everything was melted using shredded mozz.

https://farm5.staticflickr.com/4845/...1556af64_c.jpg

Lein, Ever think about opening up your own restaurant? Looks like you could do it...

Yup and nope. I'd shoot myself working 15 hr days, no holidays, etc. And I honestly wouldn't even know how to start my own business. Especially in food. No place survives around here unless it's pizza, Italian, or Chinese.

Still @work & someone picked me up a big greasy burger :tup:
Can’t say no!

Artery clogger. :yum: You need a Widowmaker burger. :yum: There is enough there for 3 meals. :rofl2:

Should change the name of this thread to Lein's Gourmet Cooking.

Got bored and made tomato bisque. Made it a little to sweet. Needs more cayenne next time. Oh, and the grilled cheese had crushed cool ranch doritos inside. Bread was just leftover from yesterdays batch.

https://farm8.staticflickr.com/7865/...d469bf0e_c.jpg

Yes it would take some long hours.

:yum:

Or “Lein’s Cuisine” :yum:

That's actually a genius name!!!

I still make **** on a shingle every now and again :tup: I cant stand the smell of liver cooking. Nasty!

Felt a little fancy last night. https://uploads.tapatalk-cdn.com/201...1cd667d3bf.jpg

Sent from another dimension.

So Susan made the waffles from scratch. Basically make a batter and let it rest overnight so it proofs slightly. They come out wicked light and fluffy.

I smoked a backstrap of bacon for a few hours with apple and hickory. Then just fried in cast iron. (reserved the fat for Mac and cheese for later tonight.

https://farm8.staticflickr.com/7831/...27808542_c.jpg

Hit me up with the waffle receipt.

Had random guests over. Banged out a quick frittata in 20 minutes. Onions, peppers, leftover bacon from yesterday. Whipped eggs with heavy cream, thyme, sage, and saffron.

https://farm8.staticflickr.com/7924/...b5ec18f9_c.jpg

There was leftover bacon? Foreign concept in our house. :rofl2:

I did Hibachi Chicken :ugh2:

I had left over Japanese steak and shrimp. :yum:

I did it again. Sous vide steak. 4 pats of butter. Seasoned with MSG, sage, thyme, nutmeg, and garlic salt. Water bath at 134F for 2 hours and then cast iron seared with half a stick of butter basted over top.

Hassleback potatoes. Slices paper thin and chilled in ice water. (Removes starch). Then mixed with heavy cream, mozz cheese, pepperjack cheese, ancho chili pepper, curry powder, and a little sugar. Baked for an hour.

Shrooms were simply sauted with butter, tarragon, garlic, and paprika.

https://farm8.staticflickr.com/7841/...5a7d421a_c.jpg
https://farm8.staticflickr.com/7826/...6a08e9d7_c.jpg

Tested out the "beyond meat" burger patties finally. $5 for 8oz. Came as 2 patties. For those unaware. These are plant based beef patties grown in a lab environment. They're meant to mimic beef to the fullest degree. Texture, taste, fat, etc all while being complete plant based.

Please note that the comparison for me is akin to a medium rare burger.

So raw. They smell like cat food or canned tuna. Had a slightly greasy texture to them and could be mushed down easily if pressed. I seasoned the left one with salt, pepper, garlic powder, and onion powder. The right one was left plain.

I used cast iron on medium heat with a tbsp of butter melted. Added the patties and cooked for 4 minutes per side and basted with butter repeatedly. Neither patty got crunchy or cragly like a normal burger in cast iron. I cooked to the set directions of 165F internally. Let rest for 5 minutes.

Once cut open, they had no juice runoff at all. Th inside was still reddish, but was stated to be normal according to the directions. The smell changed to a slightly sweet, but still fishy smell. I dressed them with iceburg lettuce and red onion.

Taste tested the plain burger. To me, it tasted nothing like meat at all. Slight smokey and sweet taste. Very hard to describe, but left a weird aftertaste lingering on your tongue. Definitely didn't taste like a veggie burger. Texture wise, it was somewhat closer. Didn't have that fattiness to it and not as much cohesion so it felt like the patty separated easier when being chewed.

The season burger honestly tasted worse to me. The mixture of seasonings and the taste of the patty itself made everything taste wrong. By the end of the patty, I was getting that sickening feeling of it being to much of some flavor that i'm not overly fond of.

So all in all. It was.... different. Not good or bad per say, but the price needs to drop drastically and the taste needs years more work before it even resembles anything like meat.

https://farm8.staticflickr.com/7855/...4621a34c_c.jpg
https://farm8.staticflickr.com/7816/...a3ea35bf_c.jpg
https://farm8.staticflickr.com/7908/...7fcb84b6_c.jpg

Taking one for the team. Good review. I think I will stick with eating cows.

I can see these being popular with vegans and vegetarians. But for anyone who has appreciated a classic good burger or steak. These things have a very far way to go.

Don't use the word beef with that veggie patty. There is no beef in it, so quite. It's a veggie burger, plain and simple. Just wording on the package. :shakes head:

Thanks for the review. I've been wanting to try these. Not for any other reason than I'll try anything once. They look like big breakfast sausage patties after they've been cooked. It seems as though if you don't go in with the expectation that they'll taste like a real burger, just something different, they would be OK.

Two questions -

1.) Did you use any condiments?

2.) Do you think they would taste better if you didn't use butter? Don't get me wrong. I'm all for butter, but just wondering if cooking them in that type of fat makes it better or worse. Could they be cooked in a skillet on their own or would they stick and crumble?

know what they remind me of? Ham Loaf, which I really love :icon17:
https://files.recipetips.com/images/...t/ham_loaf.jpg

Yuk, I only eat cows, not some plant like substance that someone formulated in a lab.


Moooo Moooo Moooo

It don't even look like that.