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

Rusty · 02-12-2019, 08:57 PM

Quote:

Originally Posted by Spooler

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

Moooo Moooo Moooo

My food eats your food.

Leingod · 02-12-2019, 09:10 PM

Quote:

Originally Posted by Memphis370Z

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?

I dressed mine with red onion and wrapped in lettuce only. Stayed away from mustard and Ketchup just to really taste the burger itself. I'd say they'd be far closer to burger territory if I added extra condiments though.

As for the butter, I think I could remove it all together if I used a non stick skillet. I didn't taste any richness in the meat from the butter, so it's still a guessing game. But again, these had no hard sear on them even though I used ripping hot cast iron. So using a skillet might result in even less than idealistic exterior texture.

My dad just had half of one. He said they're alright, but the taste is mushy.

Rusty · 02-12-2019, 09:47 PM

These burgers are jut the beginning. They are turning us into a meatless society. Just look at the news back pages.

There is some other stuff going on that you guys would think I'm nuts if I told you.

madwi · 02-12-2019, 09:50 PM

Quote:

Originally Posted by Rusty

These burgers are jut the beginning. They are turning us into a meatless society. Just look at the news back pages.

There is some other stuff going on that you guys would think I'm nuts if I told you.

We already know you and alex jones hang out. Let the conspiracy theories fly!

Rusty · 02-12-2019, 10:01 PM

Quote:

Originally Posted by madwi

We already know you and alex jones hang out. Let the conspiracy theories fly!

Alex is ug. I watch David DuByne who is a commodity trader. He's got the inside scoop on the food markets. He knows which sections are producing, and which is not. Did you know that Australia lost over 100,000 head of cattle last week because of flooding. The flooding also wiped out about 50% of their growing fields too.

madwi · 02-12-2019, 10:22 PM

Quote:

Originally Posted by Rusty

Alex is ug. I watch David DuByne who is a commodity trader. He's got the inside scoop on the food markets. He knows which sections are producing, and which is not. Did you know that Australia lost over 100,000 head of cattle last week because of flooding. The flooding also wiped out about 50% of their growing fields too.

just bustin' your chops a bit, my friend.

Rusty · 02-12-2019, 11:11 PM

Quote:

Originally Posted by madwi

just bustin' your chops a bit, my friend.

I know. I just like to be well rounded in my knowledge on things. I have a very wide interest in a lot of stuff.

Leingod · 02-16-2019, 12:21 PM

Day is finally here. These are my true plating skills. This is Prosciutto, mozzarella, and basil wraps with a balsamic reduction sauce and cracked black pepper.

Leingod · 02-16-2019, 02:19 PM

The next course has been surved. Pan seared Scallops in a lemon oil atop a bed of Arugula. Plated on a pink salt block. Served with a lemon honey dressing with shaved red onion. Garnished with lemon wedges and Sriracha sauce.

Leingod · 02-16-2019, 06:12 PM

Course number 3. This was done almost like a dance. Everything in rhythm right up to plating. And dear God was this easily the best meal I've ever made. The contrast of flavors were out of this world. The next best comparatively would be going to a 1 star michelin restaurant.

From left to right:

Hassleback sweet potato. Slow roasted and basted every 20 minutes with a whipped garlic butter. Topped with Italian bread crumbs. Underneath was a carrot puree for color and allowing the potato to stick better to the plate.

In between are stupidly slow sauted carrots. You keep the butter barelt foaming so the fats don't separate. Add cognac and ignite flame. Add brown sugar and reduce to a glaze.

Filet mignon sous vide for 2 hours at 134.5F. Seated via cast iron at 600f and basted with butter, thyme and rosemary. Topped with a whipped garlic butter that was hand rolled.

Broiled lobster tail (which failed to butterfly properly). Basted with lemon whipped butter and paprika.

Leingod · 02-18-2019, 09:59 AM

Pulled pork for dinner tonight. 14 hr smoke with hickory. I let Susan do the dry rub. It's a bit on the spicy chili side. Basted with marachino cherry juice and bourbon bbq sauce the last 2 hours.

Zoren 370 · 02-18-2019, 10:01 AM

Moderators please CLOSE this Thread!!!

Lol

Im hungry!

jwick · 02-18-2019, 11:20 AM

Quote:

Originally Posted by Zoren 370

Moderators please CLOSE this Thread!!!

Lol

Im hungry!

What moderators?

Zoren 370 · 02-18-2019, 11:52 AM

Quote:

Originally Posted by jwick

What moderators?

Sorry I forgot they went with Kenchan to a different forum Honda or Subie I think.?

Is Trips took the high road?

jchammond · 02-24-2019, 04:54 PM

Domino’s for supper

02-12-2019, 09:47 PM	#123 (permalink)
Rusty Ronin Samurai - Assassin Join Date: Dec 2011 Location: Fayettenam,Pennsyltucky Age: 69 Posts: 35,490 Drives: 2011 Nismo GM 6M Rep Power: 2684438	These burgers are jut the beginning. They are turning us into a meatless society. Just look at the news back pages. There is some other stuff going on that you guys would think I'm nuts if I told you. __________________ 浪人 - 殺し屋 "The Difficult Anytime, The Impossible By Appointment Only" http://www.the370z.com/members-370z-...o-journal.html

02-16-2019, 12:21 PM	#128 (permalink)
Leingod A True Z Fanatic Join Date: Mar 2015 Location: Some Place Cold Posts: 16,060 Drives: In Circles Rep Power: 2684397	Day is finally here. These are my true plating skills. This is Prosciutto, mozzarella, and basil wraps with a balsamic reduction sauce and cracked black pepper. madwi, Ghostvette and Memphis370Z like this. __________________ I AM FLOOF! SOMEBODY FLOOF MY HORN!! ALL HAIL THE FLOOF!!I JUST FLOOFED ON THE FLOOR

02-16-2019, 02:19 PM	#129 (permalink)
Leingod A True Z Fanatic Join Date: Mar 2015 Location: Some Place Cold Posts: 16,060 Drives: In Circles Rep Power: 2684397	The next course has been surved. Pan seared Scallops in a lemon oil atop a bed of Arugula. Plated on a pink salt block. Served with a lemon honey dressing with shaved red onion. Garnished with lemon wedges and Sriracha sauce. Memphis370Z likes this. __________________ I AM FLOOF! SOMEBODY FLOOF MY HORN!! ALL HAIL THE FLOOF!!I JUST FLOOFED ON THE FLOOR

02-16-2019, 06:12 PM	#130 (permalink)
Leingod A True Z Fanatic Join Date: Mar 2015 Location: Some Place Cold Posts: 16,060 Drives: In Circles Rep Power: 2684397	Course number 3. This was done almost like a dance. Everything in rhythm right up to plating. And dear God was this easily the best meal I've ever made. The contrast of flavors were out of this world. The next best comparatively would be going to a 1 star michelin restaurant. From left to right: Hassleback sweet potato. Slow roasted and basted every 20 minutes with a whipped garlic butter. Topped with Italian bread crumbs. Underneath was a carrot puree for color and allowing the potato to stick better to the plate. In between are stupidly slow sauted carrots. You keep the butter barelt foaming so the fats don't separate. Add cognac and ignite flame. Add brown sugar and reduce to a glaze. Filet mignon sous vide for 2 hours at 134.5F. Seated via cast iron at 600f and basted with butter, thyme and rosemary. Topped with a whipped garlic butter that was hand rolled. Broiled lobster tail (which failed to butterfly properly). Basted with lemon whipped butter and paprika. Rusty, Ghostvette, Memphis370Z and 1 others like this. __________________ I AM FLOOF! SOMEBODY FLOOF MY HORN!! ALL HAIL THE FLOOF!!I JUST FLOOFED ON THE FLOOR

02-18-2019, 09:59 AM	#131 (permalink)
Leingod A True Z Fanatic Join Date: Mar 2015 Location: Some Place Cold Posts: 16,060 Drives: In Circles Rep Power: 2684397	Pulled pork for dinner tonight. 14 hr smoke with hickory. I let Susan do the dry rub. It's a bit on the spicy chili side. Basted with marachino cherry juice and bourbon bbq sauce the last 2 hours. Rusty and Memphis370Z like this. __________________ I AM FLOOF! SOMEBODY FLOOF MY HORN!! ALL HAIL THE FLOOF!!I JUST FLOOFED ON THE FLOOR

02-18-2019, 10:01 AM	#132 (permalink)
Zoren 370 A True Z Fanatic Join Date: Mar 2012 Location: FL Posts: 11,018 Drives: 11 Nissan 370 M6 Rep Power: 1913654	Moderators please CLOSE this Thread!!! Lol Im hungry! Rusty likes this.

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
The New "What did you do with your Z today" (with off topic replies) XXVIII	JARblue	The Lounge (Off Topic)	10014	04-26-2018 10:07 AM
The New "What did you do with your Z today" (with off topic replies) XXVII	JARblue	The Lounge (Off Topic)	9999	11-26-2017 07:08 AM
The New "What did you do with your Z today" (with off topic replies) XVIV	eastwest2300	The Lounge (Off Topic)	10005	09-11-2015 08:57 AM
The New "What did you do with your Z today" (with off topic replies) XVII	eastwest2300	The Lounge (Off Topic)	10129	05-21-2015 09:30 AM