made a cauliflower 'rice' tonight. came out pretty good!
cut the cauliflower into florets and then grated it on a grater(using the big circles). half of a head is enough for 2 people. sauteed up some butter and olive oil in a frying pan with onion. after onion cooked down i added garlic. salt and peppered the onion. then added the grated cauliflower. stirred it around to get the whole thing coated. added some more butter. added more salt and pepper. added a bunch of cumin. then covered for ~4-5 minutes. remove from heat and take off the lid. the texture was very similiar to an al dente rice and tasted just like how i make all of my rice pilafs.

would recommend!

Could have sworn somebody posted about this recipe in here recently, but I can't find it: http://www.seriouseats.com/recipes/2012 ... ecipe.html.

Anyway, I'm making this for dinner tomorrow. My wife is working from home so she'll start the roast but I've done most of the prep already - the roast has been sitting salted in the fridge since Sunday and I got the jus started tonight. Smells fucking amazing.

Will be making buttermilk ranch mashed potatoes to accompany the roast.

It may have been me. I was going to do that for a friend holiday gathering but someone sniped hosting. Their loss!

Girlfriends making a few pounds of homemade garganelli. Big family dinner of Braciola on friday.

Don't know what that is but sounds amazing.

phatj wrote:Could have sworn somebody posted about this recipe in here recently, but I can't find it: http://www.seriouseats.com/recipes/2012 ... ecipe.html.

Anyway, I'm making this for dinner tomorrow. My wife is working from home so she'll start the roast but I've done most of the prep already - the roast has been sitting salted in the fridge since Sunday and I got the jus started tonight. Smells fucking amazing.

Will be making buttermilk ranch mashed potatoes to accompany the roast.

I posted it on FB last week. Let me know how it goes. I'm making it for Christmas Eve dinner for my extended family.

Ah, that's where I saw it

Did you get the beef at a grocery store or a butcher shop?

jamiethekiller wrote:made a cauliflower 'rice' tonight. came out pretty good!
cut the cauliflower into florets and then grated it on a grater(using the big circles). half of a head is enough for 2 people. sauteed up some butter and olive oil in a frying pan with onion. after onion cooked down i added garlic. salt and peppered the onion. then added the grated cauliflower. stirred it around to get the whole thing coated. added some more butter. added more salt and pepper. added a bunch of cumin. then covered for ~4-5 minutes. remove from heat and take off the lid. the texture was very similiar to an al dente rice and tasted just like how i make all of my rice pilafs.

would recommend!

me and my gf have been making that all the time since i got down here. love it. we just throw it in the ninja to chop it up.

lethal wrote:Did you get the beef at a grocery store or a butcher shop?

Grocery store.

Turned out really good, maybe the best prime rib I've made at home. I followed Kenji's recommendation to cook it to medium (rather than medium-rare, which I usually prefer) so that the intramuscular fat would all render. Good choice. It looked overdone to my eye, but it was tender and not dry at all.

By the way, the buttermilk ranch mashed potatoes are awesome. I probably used double the garlic, scallions and parsley the recipe called for.

bring some to the BSG holiday party

Making the aforementioned reverse-seared prime rib, with duck leg confit potstickers and roasted apple and garlic bisque as starters for this Friday. This is a ton of work but so fucking good

We were just going to be hosting another family over for NYE and I had planned on doing some ribeye steaks but now another family is joining so it might be easier to do a prime rib. Any tricks or tips on that one, phatj? Did you do the whole oxtail/shin part too?

I did the last time. I still have some of the jus left over so I probably won't this time.

I just did the simple recipe version without the jus. Used about a 10 lb roast, the 3 rib (leaner) end. Set the leave in thermometer for 128 (since those are about 5 degrees warmer). Took about 7 hours at 170 degrees to heat up to 128, then the 30 minute resting and tenting, then 8 minutes at 500.

Everyone loved it.

Ended up getting steaks. I was concerned about botching a prime rib and/or people wanted them at different temperatures. It's six adults so I'll be able to make the steaks in cast iron pans, though I'm sure I'll set the fire alarm off. I'm now debating if I should do the Kenji endorsed reverse sear, because I've always just done steaks as with the sear in the pan and finish in the oven technique.

I got food dehydrator for Christmas making this the best Christmas ever. I found an online jerky recipe, let the beef marinate for a day, got drunk, put in the dehydrator, woke up and it was gooooood. Anyone have any good recipes or uses for this thing. I was going to do some frozen veggies to use for some homemade ramen this afternoon.

Anyone have any experience with fermentation? I'm really talking about vegetables, though I'm also interested in making some hard cider or mead at some point.

I've made pickles and kraut