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I bought a few pounds of ground Wagyu at Costco on a whim, any suggestions for how to get the most out of it?
Put it in a dog bowl and get down on all 4’s?
We are making some scratch vegetable beef stew because I wanted it. Different as always with lots of heat peppers and poblanos but probably 10ish different fruits and vegetables. If it’s good, I’ll report back.
Stew came out pretty great. It was a reverse-roux base where you thicken more at the end. Flour/stew meat/onions & olive oil started as the base, then I added seasoning vegetables (poblano, red bell, green bell, 2 serranos, 2 jalapenos, celery, garlic) and sauteed that off. Then I added the stock, water & bay leaves, and regular vegetables (squash, zucchini, carrots, turnip, mushrooms) and brought that to a boil and let it roll for 5 minutes. Then we reduced to simmer and added string beans and mixed Peruvian potatoes. Toward the end, I added the English peas and fresh parsley and then the red wine to cook off the last 30 minutes. Salt, pepper, cayenne, Emeril's OG Essence, herbs de provence and Kitchen Bouquet were the seasonings. A little slurry was added at the end to thicken.
Finally finished all of the Milk Bar cookies that beebee gifted me. Here are my reviews of them. (Spoilering the photos because they're probably enormous)
Was really looking forward to this one, I was really curious about the use of sprinkles in a cookie since sprinkles figure really heavily into nearly every single Milk Bar product but I didn’t quite like this one, the chocolate was really dense in here.
This one was much better than the chocolate one, but I was spoiled since I also got the cake truffles, which are conceptually the same as the sprinkle cookies but because of their texture they might as well have come down from heaven in a box. I did warm this one up, which might have helped; I’m not really sure one way or the other. The chocolate confetti might’ve tasted better warm too.
What an absolute delight! Sweet and salty is one of my all time favorite flavor combinations and this one hits right in the middle with absolute perfection. Putting pretzels and potato chips is kind of a nutty idea, and the potato chips. Not sure I really tasted the butterscotch (not even sure I really know what butterscotch tastes like) but the chocolate came through really good in this one too. Super good.
I held off on this one for a long time because I assumed that because it was a fruit cookie either the fruit itself was going to taste weird or it was going to be so overwhelmingly creamy that it wasn’t going to balance right. The blueberries are freeze dried but it didn’t taste weird at all; the flavor was akin to a blueberry pop-tart, which happens to be my favorite kind of pop-tart, so I really liked it.
Last time I had one, I bemoaned the rigid perfection of the cookie which made it feel like more of a sensory experience than a cookie. Since I knew what to expect this time I decided to heat this one up, too, and it tasted much better warm. The Milk Bar packing guide says to heat for 10 seconds in the microwave; 20 seconds works much better, but any longer on this one and the marshmallows would’ve burst. Speaking off, once heated the marshmallows were gooier compared to cold/room temperature and it played much better off the chocolate and cornflakes. I still think the s’mores cookie is better because I love the graham cracker flavor in the actual cookie as opposed to the cornflakes (even if the cornflakes are crunchier), but I really like it much better as a hot cookie than a cold one.
(It literally just tastes like corn. I have no idea why anyone thought this cookie needed to exist.)
it's funny that you posted a cartoon of me carrying a tray of corn while absolutely trashing what might be my favorite milk bar cookie. i love them so much i've made grilled cheese sandwiches with corn cookies as the bread.
it's funny that you posted a cartoon of me carrying a tray of corn while absolutely trashing what might be my favorite milk bar cookie. i love them so much i've made grilled cheese sandwiches with corn cookies as the bread.
I honestly was so shocked when I was eating at how much it just tasted like straight up corn. Using it as a base for something else is way more rational than anything else I could think of, lol
Asian and specifically Vietnamese styled hamburgers
Flavor profiles are pretty easy to come by these days due to the availability of ingredients that were once only found in small, ethnic markets but can be purchased in any grocery store today. "Asian" flavors in a generic sense are pretty easy. Basic flavors include garlic-chili paste such as sambal, gochujang or some other garlic-chili paste (Sriracha, etc.), sesame oil, hoisin, ponzu, soy, garlic, ginger, rice wine vinegar, cilantro, etc. Because the Vietnamese tend to eat a lot of pork, ground pork is best for this. You can mix beef and pork. And though I've never cooked with it, I'm assuming "impossible meat" would work okay too. Mix your ground meat like you typically would, but instead of adding just salt and pepper, you'll want to rice some garlic and ginger as well and add that and all your other Asian seasonings and mix by hand. There are no specific amounts - you add what you want for flavor and taste.
For the pickled vegetables, you can find a quick pickling recipe on YouTube that takes about 3-4 minutes to watch. It's really easy - basically water, vinegar (can use some rice wine vinegar if you want to), salt, sugar, peppercorns, oregano and whatever else you want to put in. You bring that to a rolling boil, and pour over the thinly sliced vegetables (carrot-matchsticks, length-wise jalapenos, thinly sliced onions, celery, daikon or whatever else you want to pickle. Let that sit for between 15-30 minutes. The longer it goes, the softer they get, but the flavor doesn't change.
Grill the burgers. You might also want to grill your buns because they will hold up better with all the toppings. At the end of grilling (or after you remove from the heat if on the range), top with some peanut sauce or peanut butter and let that melt in as you would cheese. Assemble the burger and use some sweet pepper jelly as a condiment to offset some of the peanut butter and also the vinegar.
That's it. Basically what this amounts to is more of a banh mi style hamburger. Here in New Orleans where we have 3rd generation Vietnamese chefs opening restaurants, a lot of things are hybridized to incorporate traditional cajun-creole with Asian. So most banh mi places also make po-boys. Some of them further hybridize by mixing traditional po-boy toppings (lettuce and tomatoes) along with the pickled vegetables. It's unreal how easy this shit is to do and how much you can up your flavor profile game just by experimenting.
Hey snowman I was thinking about you at Rouse’s grocery a little while ago. They had hatch chiles in the hopper with 5 burners going off. So I went and talked to your boy who told me tomorrow is the last day but they’d be out there 10-2. Bet that ass I’m going pick me up some fire roasted hatch peppers tomorrow. Rouse’s brought those to Louisiana a decade or two ago and introduced most of us to them.
Beam is good for the price. White label is my every day because I never get hangovers from it.
Jack is fine, but i’d rather other mid grade Tennessee or Kentucky whiskeys - Dickel, OGD, Makers, etc. I drink whiskey with sparkling/soda so I rather better taste. I like to have some Elijah or Jefferson’s or Woodford on hand. If it’s a special occasion I’ll spend more than 35.00 a bottle. But I don’t usually dabble in the upper grades. Don’t get me wrong. You got that Pappy or whatever, I’m grateful to have some even though I can’t afford it. Maybe my favorite ‘reasonable” bottle is Buffalo Trace.
Just heard an ad on the way to the club: “Jack Daniels has always made whiskey, and if they had it their way they will forever. But what they can’t make more of is moments”