The Crimson Cyclone wrote:

702 wrote:TCC is a cookie machine!

how were they?

AWESOME. Really loved the red velvet and Gingerbread. Never had a home made black and white, usually it's the packaged factory ones.

What was the Twix like one?

Also, I'm stealing your idea and doing it myself next year aswell. I think it's a wonderful thing.

Twixish one is Millionaire's Shortbread
Make a basic shortbread in a 13x9 pan
make a medium soft caramel with condensed milk and brown sugar, pour over the shortbread
melt semisweet chocolate and coat the caramel

when cooled you slice with a serrated knife into 39 pieces

then repeat that two more times

Costco usually has brisket (and top notch meat selection in general). Membership is required, though.

Made a roast beef a couple of nights ago, and it was pretty good. Even better though were the sandwiches I made with the leftovers. Had one today, and it was so good I decided to have another. I'm pretty full right now, but it was worth it.

Well the butcher would only sell me a 10lber which I'm assuming will be the flat and point cut so I'll have them chop it in half and sous vide the point and freeze the rest. Probably will do some sort of braised brisket down the line with the flat cut.

turns out i have no idea how to cut a brisket which is weird since ive never had to cut a brisket before!

chopped out all of the excess fat aside from the fat cap and made 2 portions from what seemed to be the point cut (wider fibers, some fat in between). I'm left with what looks like a flat cut of leaner meat that i vacuum sealed and put in the freezer. started sous videing last night and well...we'll see what it turns into by tomorrow morning. i figure unless disaster strikes (seal breaks, water invades bags) that worst case scenario is a dry brisket that can be tempered with a bag juice/bbq sauce reduction.

I'm in a food coma

The Crimson Cyclone wrote:I'm in a food coma

I'm in one just from looking at the pictures.

My non-fancy-non-mold-marinated turkey turned out pretty good, considering I was originally planning on a duck. No ducks to be found at Acme on Christmas Eve, alas, so I bought a fresh turkey and did the same recipe, more or less. Simple salt-water brine (overdid this, as the meat tasted distinctly salty), brush with melted butter a few times, then at the end of cooking, brush with a reduced mixture of orange juice, honey, brown sugar, orange zest, and five spice powder. Turned out pretty great (though as mentioned a bit salty). Would do again (with less salt).

The Crimson Cyclone wrote:I'm doing a Koji Turkey

http://www.cooksscience.com/recipes/9339-koji-turkey/

*endorsed*

I need recipes to use with my new CROCKPOT. Lay em on me, BSG Super Chefs!

cube potatoes, slice carrots, cut up some beef. salt liberally. give it to the dog and call for pizza delivery.

you got me

Beware of any crockpot recipe that calls for throwing all your ingredients in before you leave for work and having perfect pot roast/stew/chili/whatever when you come home. In my experience 8+ hours, even on low, will overcook just about anything. If your crockpot has a timer so you can set it to turn on at a particular time, that would be ideal.

Buy the crockpot condoms too. Makes clean up easier and just in case you burn shit it won't mess your pot up.

Made a flippin' awesome casserole tonight that's pretty much irreproducible. Leftover turkey (duh), carrots, celery, and egg noodles mixed with a from-scratch cream of mushroom soup, topped with leftover buttermilk-ranch mashed potatoes mixed with shredded cheese and the orange-ginger flavored gravy from the turkey.

phatj wrote:My non-fancy-non-mold-marinated turkey turned out pretty good, considering I was originally planning on a duck. No ducks to be found at Acme on Christmas Eve, alas, so I bought a fresh turkey and did the same recipe, more or less. Simple salt-water brine (overdid this, as the meat tasted distinctly salty), brush with melted butter a few times, then at the end of cooking, brush with a reduced mixture of orange juice, honey, brown sugar, orange zest, and five spice powder. Turned out pretty great (though as mentioned a bit salty). Would do again (with less salt).

Didn't think it was too salty, definitely picked up the orange flavor if you skip the gravy
Very nice thanks

Glad you liked it!

Slowhand wrote:I need recipes to use with my new CROCKPOT. Lay em on me, BSG Super Chefs!

Dumped in 4.5 lbs of chicken breast, about a half bottle of FRANK'S RED HOT BUFFALO WINGS SAUCE, and a packet of powdered ranch dressing. Hoping for the best!