Originally Posted by cooper barrett:
Ok it's not much but sure was tasty.
!/2 lean ground beef and 1/2 lean ground pork. minced onion, jalapeņo peppers. red bell pepper, garlic fresh ground pepper, and sea salt mixed together.
Pan sear until crust develops, flip and top with blue cheese. pull and let rest while toasting a thin bagel and top with fresh HG tomato.
Sounds like a spicy meatloaf sandwich you got there. Not a burger, sounds tasty. :-) [Reply]
Did a little more testing today. At higher temps, it's off more. At 350F it averages 357F. At 450F, it averages 438F. It was a bread recipe at 450F that caused me enough frustration to do this testing. Doing a loaf now with the oven set at 465F to see if that 15F difference makes much difference.
Also found it interesting that a giant 30-pound baking steel doesn't do much to level out the temp variation. Though I've never tested this temp without the steel. Maybe it does. :-) [Reply]
Last night made a pound of Barilla fettuccine with homemade meatballs and butcher bought Italian sweet sausage. Added a lot of torn fresh basil and freshly grated Pecorino Romano and Parmesan cheese.
Had a salad with raddichio and romaine, radishes, pepperdews, olive oil marinated artichokes, kalamata olives, and fontina cheese pieces.
Pepperidge Farms Garlic Bread done in the oven with extra garlic powder and oregano and butter.
Gabbiano Chianti to drink.....
Have lots of leftovers and it was so simple but tasted great! [Reply]
Originally Posted by Fire Me Boy!:
Did a little more testing today. At higher temps, it's off more. At 350F it averages 357F. At 450F, it averages 438F. It was a bread recipe at 450F that caused me enough frustration to do this testing. Doing a loaf now with the oven set at 465F to see if that 15F difference makes much difference.
Also found it interesting that a giant 30-pound baking steel doesn't do much to level out the temp variation. Though I've never tested this temp without the steel. Maybe it does. :-)
You never said you used a baking plate...
Keep up the testing. I, for what it's worth, have you penciled in as "25% Mental" not 1/2.:-):-):-):-):-):-):-):-)
Those leftovers sound really tasty as I sit here drinking my smoothie made from Bosc pears, gold honeydew and sugar baby melons, a peach and orange and blended with OJ and beet juice. [Reply]
Originally Posted by Fire Me Boy!:
I didn't in the 350 test. I did in the 450 because I was actually heating to bake some bread.
You just broke the first and most important rule of diagnostics:
Only change one variable at a time. You changed Temp and added a chunk of steel that the oven was not made with and asking it to maintain 450 degrees. If it is anywhere near the thermostat.... get it? [Reply]
Originally Posted by cooper barrett:
You just broke the first and most important rule of diagnostics:
Only change one variable at a time. You changed Temp and added a chunk of steel that the oven was not made with and asking it to maintain 450 degrees. If it is anywhere near the thermostat.... get it?
I wasn't really intending to test this morning. I know how to isolate and test. I understand it's not an apples to apples test, as I basically said in the initial post this morning. Primary purpose this morning was baking bread. I decided to throw the Chef Alarm in and see how close it was anyway. [Reply]
No pics. Did some baked lemon cod for lunch. Was a little strong on the lemon, but overall pretty tasty. Picked up some nice sea bass and salmon at Whole Foods yesterday. Don't think I've ever cooked sea bass, so that'll be interesting. [Reply]
Sorry for poor quality pic. Flash kinda ruined it..
Diced sweet onions,garlic, diced jalapeņo sausage (brats), diced red bell peppers, diced Jalapeņo pepper, 1/4 of a ghost pepper smashed with salt,and celery hearts sauted with butter until tender. Added fresh ground pepper and sea salt
grilled jalapeņo brat slices (pork and beef) from local butcher
1 container of Panera corn and shrimp chowder, I had 2 containers and the first one sucked ass by itself. Had shrimp taste but shrimp were almost non existent, yet it was overly generous with potatoes which were not listed except in ingredients list.
Added chowder to the mixture and let simmer for 15 minutes and served with crusty bread.
It was really tasty, with enough heat to let you enjoy the flavors but leave a little burn in the back of your mouth. I will make again with orzo pasta and make it more like a jambalaya.
Making a crockpot meatball/tortellini soup today. We'll see how it turns out. Some onion, celery, carrot, beef stock, spices and some nice meatballs. I'll drop in some cheese tortellini, spinach and heavy cream about 30 mins before I serve. Wife found the recipe/made the suggestion, and I wasn't exactly keen on it.
Just ate about a pound of rotel for lunch and am getting into some Tank 7's before the game, so we'll see how hungry I am later. [Reply]
Originally Posted by Pablo:
Making a crockpot meatball/tortellini soup today. We'll see how it turns out. Some onion, celery, carrot, beef stock, spices and some nice meatballs. I'll drop in some cheese tortellini, spinach and heavy cream about 30 mins before I serve. Wife found the recipe/made the suggestion, and I wasn't exactly keen on it.
Just ate about a pound of rotel for lunch and am getting into some Tank 7's before the game, so we'll see how hungry I am later.
Originally Posted by SAUTO:
doesn't sound bad to me.
Nah, the broth tastes pretty good and it smells nice so I'm guessing it will be tasty, but just kinda threw me off with the recipe list.
It has cannelini beans in there too, forgot that in the first post. So beans, meatballs and tortellini with everything else. Top with parmesan apparently as well. [Reply]
