Cooking/Food thread

[CHenry]

The beef roulade at Cafe Bohnhof is the best I've eaten anywhere...........Chicago, Boston, Cleveland.....it's really good. A schwarzbier or two to wash it down with, hard to beat.

That's all Greek to me but I'm willing to try anything once.

 

[CHenry]

Ok, we cut it. It looks ok, it's so rich, I had a bite or two, that's all I could handle. the girls ate it up, though.

I could eat that entire thing!

 

[DRC458]

The beef roulade at Cafe Bohnhof is the best I've eaten anywhere...........Chicago, Boston, Cleveland.....it's really good. A schwarzbier or two to wash it down with, hard to beat.

I hope Dieter survives this mess. I've not tried his roulade. We were there in February for the wife's birthday. I certainly look forward to going back.



.

 

[dennishoddy]

Did the snake method on a marinated and injected pork loin today. About 6 hours on the grill.
Ate about a third of it. The rest will get shredded for pork taco’s.

 

[RickN]

No pics but made B&B Stroganoff tonight. Not bad and used up some leftover venison and sour creme.

 

[dennishoddy]

Prime ribeye tonight.

 

[O4L]

Prime ribeye tonight.

It looks a little rare.

 

[dennishoddy]

It looks a little rare.

It was 1.25 lbs. About 30 seconds on each side for a total of one minute to get a good sear on cast iron with bacon grease, it was perfect.
It had been in the Sous vide bath for about 3 hours. The internal temps were perfect at 129 degrees.

 

[TerryMiller]

Prime ribeye tonight.

Too much fat in that. I like lean stuff.

 

[Woody's Janitor]

Fat is flavor!