Gastronomie Visuelle

Looks almost glued together, is very unappetizing. Is it just low quality? Thanks

EDIT: Blade Tenderized. Perfectly safe to eat but not ideal IMO.

+ bonus mushroom galette. How did I do

Sirloin on pellet smoker at 250 about 25 minutes, internal temp 105, then cast iron with avocado oil, seared about 2 minutes each side. Made some steak nachos.

First try at this. Our house isn’t cold enough to hang it to dry so it’s wrapped in butcher paper in my fridge for a week.

just some nice denvers from roseda in bmore.

looked extra nice in the case.....and when i saw they were priced wrong i had to get them 😂

11.99 instead of 16.99

go ravens

This was my first attempt at RS method. I aimed for medium rare w crust.

I think i got medium...

I forgot finishing butter, but they were wonderful.

Will keep at it

Found this one pack of prizes sitting amongst a stack of ok ribeyes. $15/lb!

I've had 2 curing fridges in the last year. I control the temp using an ink bird temp controller with wifi. I've posted my settings here but both have stopped cooling after about 6 months in the same exact way. I'll add one was a standing fridge and my latest elone that died is a freezer. They were both used but it's weird the they both seem to have died the same way. The compressor sounds like it's running. The compressor is getting hot, the high pressure line is warm and the low pressure is about ambient. I'm at a loss for what's going on.

It's in an open basement with plenty of airflow

Pre-cook onions and jalapeño pepper slices: Heat a lightly oiled carbon steel or cast-iron skillet over high heat. Add shaved red onions and thinly sliced jalapeño peppers. Cook until they sweat, char slightly, and release excess moisture. Transfer to a plate and set aside and wipe the pan clean.

Spread butter on the cut sides of the potato bun. (I used Trader Joe's potato buns.) Place cut-side down in the pan over medium heat until golden brown and toasted. Remove and set aside on cooling rack.

Form two three-ounce patties using Impossible beef. Season to taste with S&P. Wet your hands to keep meat from sticking and shape Impossible beef into balls. Add oil to heated pan, and place meat balls on the hot steel, and smash hard immediately using a heavy spatula and parchment paper to create thin, lacey edges.

Immediately pile half of the pre-cooked onions and jalapeños directly on top of each smashed patty. Once the bottoms form a dark crust, scrape underneath the patties with your spatula and flip so the veggies rest against the steel.

Press down hard a second time with a spatula to press the onions and jalapeños into the meat. Top one patty with a slice of American cheese (I used FYH) and the other with Swiss (I used Daiya), add a few drops of water to the pan, turn down the heat, and cover with lid until the cheese is melty.

Stack patties, spread a thin layer of Hellmann's garlic aioli (which happens to be vegan) on bottom bun and then place patties over bottom bun. Apply jalapeno-cilantro sauce over the patties, top with crispy onions, and close burger with top bun. Wrap with parchment paper and lightly compress before eating.

Just look at these dutch rib eyes at a chain store here in the Netherlands.

Had one long ago it was really not good.

Whats is your opinion ....

There is one that looks okayish but i aint spending 13.84 euro for that sad okayish piece.

You guys I’m so proud of these. I made everything myself, even the shells! The vanilla pastry cream is sooo good! Let me know if anyone wants the recipe :)