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  1. dls1

    SEC Championship cook and contest

    UGA - 44 LSU - 31 I'm taking LSU @ +17.5 to cover
  2. dls1

    What are your top 3 all-time favorite western movies?

    I'm not much of a western movie fan, but my choices would be Django Unchained, No Country For Old Men, and Blazing Saddles, which is forever etched in my brain.
  3. dls1

    _ichigan week

    It's pretty simple - Ohio State was out played, and more significantly, out coached by Michigan. Enough said. I got caught up in the Ohio State hype like so many others and assumed they were going to win, but I bet Michigan and the points to cover. That worked out fine.
  4. dls1

    Louisiana Shrimp and Corn Bisque

    Indaswamp, Thanks very much for posting your recipe. It looks like a lot's going there, but mostly prep work. Once you get the mise en place in order, it looks to be a pretty straight forward and engaging process. I have most of the ingredients on hand and for those are missing, they're...
  5. dls1

    Louisiana Shrimp and Corn Bisque

    Thanks, I appreciate it. I've got a brunch for around a dozen people coming up in a couple weeks, and the bisque sounds like a perfect item to serve. In anticipation, I just ordered a 8 oz. bag of Pop's powder.
  6. dls1

    Louisiana Shrimp and Corn Bisque

    Damn IS, that bisque looks, and sounds, great. I could go for a bowl of it right now. Using 3 lbs. of shrimp, what's the total finished volume? Also, would you mind sharing your recipe?
  7. dls1

    Real Deal Roman Pasta Carbonara (Guanciale and Pecorino Romano)

    For 1 pound of pasta, I use ½ cup of freshly grated Pecorino, plus more for garnish. I add it towards the end of the cooking process, and add the cheese in 3 batches, allowing each batch to melt, before adding the next. I understand what you say about carbonara in America or, for that matter...
  8. dls1

    Real Deal Roman Pasta Carbonara (Guanciale and Pecorino Romano)

    Great looking dish, IS, and a nice presentation, as well. The dish, one of the four pillars of Roman cuisine, is one I've made for many years using the traditional method in a manner similar to yours. With just four primary ingredients (pasta, fatty cured pork, cheese, eggs), and the proper...
  9. dls1

    Potato Pave, a French Classic

    Very nice, Chile. Great job, and an excellent presentation, as usual. I've made potato pave many times using a classic French recipe I got long ago that's quite similar to yours. I do trim the potatoes in rectangles, and slice them with a mandoline very thinly, almost see through wafer thin and...
  10. dls1

    Rib Eye: From 103 Primal Roast To Steak To Plate (Pics)

    Outstanding! Beautiful piece of meat straight from the bag. Great trim and prep job, and an excellent cook and presentation. A+ all the way. Only thing missing is me. Very well done, Robert.
    • dls1
    • Post #19
    • Forum: Beef
  11. dls1

    SV Ribeye time/temp

    We like our steaks cut 1½ “ thick, and cooked to the low end of medium rare. When cooking them sous vide, I do so at 117F - 120F for 2 hours, then sear at around 550F for 30 seconds per side. They come out perfect and, as far as I’m concerned, there are no health or food safety issues at all.
  12. dls1

    Fondant Potatoes aka Pommes Fondant

    Great job, Chile. Pommes Fondant are a favorite of ours, and have been our go-to potato side dish for many years. There are several ways to make the dish, but I pretty much follow the procedure that you've used. I normally use Yukon Gold potatoes, but Russets are fine. For searing, I typically...
  13. dls1

    SV PortChop Failure.

    floridasteve - To me, the cause of your problem seems pretty obvious. In short, you cooked the pork chops far too long, about twice as long as you needed to. A 1" pork chop, cooked sous vide at 135F, is fully pasteurized in 2 hours. I've cooked a lot of different cuts of meat straight from the...
  14. dls1

    The last go-round of high oil prices....

    I understand what you're saying, clifish. My wife's had several Benzs, her last being a 2015 E350That car had a naturally aspirated V-6 engine with around 300 HP. Though the specs called for premium fuel only, she alternated between premium and mid grade with no issues. Her current car is a 2018...
  15. dls1

    The last go-round of high oil prices....

    My car, as well as my wife's, call for top tier premium. For us, that means Shell's V Power premium. Around a month ago, we were paying $7.79/gal. Three weeks ago, it had dropped to $7.59/gal. Then, a couple weeks ago, it was $7.29/gal., and last week it was $7.19/gal. I don't know what it's...
  16. dls1

    PRIME Tri tip, reverse sear

    Great job, Al with a beautiful TT. Curious, what was your internal temp when finished cooking? Guess I'm going to have to get serious and give WFF a try. I did do an online order from WFF a little over a year ago, which I was pleased with, but never followed up. We've been lucky for many years...
    • dls1
    • Post #31
    • Forum: Beef
  17. dls1

    Smoked Bloody Mary

    Looks great, Jason. I've done the same for many years for batches of Bloody Mary mix, as well as for gazpacho. You're correct in that it improves and mellows after a little aging. If I'm out of my own mix, and use a commercial mix, I use a handheld smoke infuser known as "The Smoking Gun" by...
  18. dls1

    does it make sense to grind our own hamburger ?

    To me, it makes a lot of sense to grind your meat for burgers. With one exception, I haven't purchased pre-ground meat in a store for over 30 years. I just grind my own for burgers, or meatloaf, or, on rare occasions when I'm pressed for time, have my local neighborhood butcher grind it for me...
  19. dls1

    annatto seed

    I use finely ground annatto seeds frequently when making Latin American recipes. In addition to the reddish-orange color it imparts, it has a pleasant nutty and somewhat earthy flavor. That said, I don't believe that I've ever added it to a commercially prepared rub, but it should work fine...
  20. dls1

    Another Greek Marvel. . .Avgolemono!

    Nice job on the avgolemono, John, and a very nice presentation, as well. I occasionally make the soup, sometimes in a manner as you do, though I only use egg yolks. If I want to notch it up a bit, I start by sauteing a mince of onions, carrots, celery and garlic. When that's softened, I add...
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