Food & Drink

Grumpy Bear · July 21, 2023

Scrambled Eggs

Someone asked Mrs. Bear what my hobbies are. She couldn't think of one. Hum..... Ah, Cooking? :crackup:

Scrambled eggs I expect are not at the top of the culinary list until you've had some. Not just some but some perfectly cooked. 99.9% of scrambled eggs eaten out are over cooked and by a bunch. Dry rubber. I don't know of anyone who likes undercooked wet soppy snotty eggs either. So, what's in between those two? Creamy. That window is really-REALLY narrow and why restaurants serve them overcooked. But you can widen the window a bit with fat and acid. The French style uses frozen butter cooked in a saucepan. There's something to be learned there.

The acid can be tricky. What is acidic that would pair with an egg? Lemon or vinegar is most often used. Lemon curd for example. I tried something different. Cultured Butter Milk. And while I put a pat of butter in the pan, I used EVOO as the fat. One you would use to dress a salad. Tasty and a bit grassy/earthy. I'm still experimenting with the ratios but first hit said, 'Boy, you're on to something".

Two eggs

2 Tbs of Buttermilk (Next time it will be 1-1/2 teaspoon of buttermilk and a teaspoon of Half and Half.)

1 Tbs of EVOO

1 Pat of butter frozen and cut into 1/8" cubes.

Salt and Pepper

Paprika

Mix eggs, buttermilk, EVOO and salt in a bowl and whisk easy-peezy. Let the acid do the work of smoothing them. Overworked eggs get tough as boot leather. It's the reason for the acid. When you get them smooth add the pepper and give is one quick stir.

Pour into a small cold non-stick skillet and give it medium-low heat. And let it be for a few minutes. With a wooden spoon draw through the pan testing the start of building the curd. Work them easy when it starts. Don't break them into a crumble. Don't make an omelet.

When it's nearing the end of the 'wet' look add the butter in. You want creamy medium-large curds but not wet. When you hit it, plate it. Get them out of the pan away from the heat. Dress with Paprika.

The reason the French use a saucepan is to prevent the egg from cooking into sheets of paper thin rolled into balls. Use a small, like 6" skillet and you get the same result with easier cleanup.

My wife does not like buttermilk, and it does have a distinct flavor. EVOO also imparts a flavor, but I like both and I trade allot of saturated fat for monosaturated and a delightful bite.

Grumpy Bear · July 25, 2023

COSTCO White Nectarines

Almost out of season already. 4 lb box of heaven. Fresh fruit is hard to find. Fresh perfectly ripe fruit is normally picked by the guy eating it. This IS that.

Grumpy Bear · August 1, 2023

Iced Tea

The water is crazy HUGE. So is anything it touches. Stainless and glass has zero impact on taste. Point of use RO water influences the taste not!

Whatever the leaf has to offer is yours. Point of Use RO units do not add back any mineral content for "flavor". Think about that when you use ice as well.

I said I'd report back on this. This is that. The leaf, brand and process are an experiment. Have fun. We are. Perfectly clear tea that taste like tea. Coffee is better too. FYI.

Grumpy Bear · August 19, 2023

Red Onion

Love these in a salad or on a burger but they can be a sulphury and a bit acidic sometimes. Cut one in half pole to pole, peel and slice likewise, pole to pole, then soak in ice water for about 30 minutes. I suppose this would work on a white, yellow or Spanish as well.

OnTheReel · September 9, 2023

Did half a brisket point. Only cooking for 3 today. Tried a new brand of pellets that seemed better at generating ash than smoke. But still got great bark and could eat it with a spoon.

Grumpy Bear · October 5, 2023

Seasoning

noun

Something, such as a spice or herb, used to flavor food.

So, something one does to food when you don't like the taste of that food?

See, I tend to think of seasoning as salt or sugar, sometimes an acid like lemon or lime juice. Savory foods, like beef salted taste beefier. Sweet foods like a strawberry taste more strawberry when macerated. Occasionally something like lemon juice will make an annual blueberry taste more blueberry. (can't taste the lemon). Minerals and some acids have that effect. Herbs, on the other hand, change the taste. As I noted in a previous post to many herbs or the wrong combinations can turn the taste to mud.

Mineral in water can also have that effect. The water you chose to brew coffee will have a profound effect on the flavor of the cup.

I've read and been told by a local coffee shop that they use this water or that for its mineral content to 'enhance' a one facet or another. Since we started using RO water for our coffee and Burbon and I found out how much mineral content WILL interfered with the taste I appreciated the true flavors of the foods and drink more. I also found that some Burbon's I had relegated to the back of the bar are quite nice when the mineral bomb isn't spoiling the flavor. (Ice).

I didn't clean the spice rack out. Herbs and spices are quite useful. As a compliment of, not a substitute for the thing I use them with. Yes, I also use them in synergies to create flavors. Love ginger molasses cookies. Flour and water would be quite dull, right?

I started mulling on this flavor synergy thing when I made a tomatoe sandwich the other day. Sourdough bread is what I had on hand. Some butter and mayo and a slice of Colby/Jack. The feature was supposed to be the Beefsteak Tomatoes I spent the summer growing. The bead and condiments total erased the tomatoes taste. That was a disappointment.

A few room temperature slices lightly salted was what I was really after. Yum!

Grumpy Bear · November 9, 2023

French Press

Price increases beyond absurd have me revisiting some old post and while I thought I covered this; apparently not.

I also thought I had this mastered and again, apparently not. A few simple tips I picked up from Americans Test Kitchen turned a really good cup a joe into something quite extradentary. Details matter. Yes, I grind my own beans. Everyone will have their own favorite.

A.T.K. suggested a ratio of 18:1 water to coffee. That's grams so, 13 grams of beans to one 8-ounce cup of water. My usual has been 18 grams per cup. Turns out it was a band-aid for not getting the water temperature perfect and a brew time to short.

I heat my water in a microwave and had used the appearance of boiling to indicate...... boiling. You'd think a science guy would have known. It was only 160 F when it started to bubble in the Pyrex cup. Needs to be 195F to 205F. Microwaves heat from the center out so when the bubbles start.... You get the point. Anyway. I shoot for 205F and use a quick response digital thermometer. Boil more than you need. You loose some to evaporation heating it. Weigh it when poured. You'll figure out your own method. I use a large platform kitchen scale.

One cup French Press wrapped in a folded dish towel. Insulation and why I shoot for the high side. 5-minute brew time. Press. 1 minute settling time. Pour into a preheated up. Pour some boiling water into your cup a few minutes before brew time ends.

Everything matters. Ratios, temperature, time, water.... the cup it turns out is far better than any coffee shop I visit and about a dime a cup. Way better than my previous, close enough for horseshoe attempts.

I've been buying pour overs at a local and Starbucks. Brew time is too short. Taste like the paper filter. Use city water. Often cheat by using the kettle and paying for what you are not receiving at Starbucks. Observed, not a guess. Cost a couple of dollars a cup.

This is desert coffee. Too much work for every cup I drink, but I do like a really good cup once in a while. Instant freeze dry is more manageable.

Alzwaberdyn · December 13, 2023

On 11/9/2023 at 4:46 PM, Grumpy Bear said:

French Press

Price increases beyond absurd have me revisiting some old post and while I thought I covered this; apparently not.

I also thought I had this mastered and again, apparently not. A few simple tips I picked up from Americans Test Kitchen turned a really good cup a joe into something quite extradentary. Details matter. Yes, I grind my own beans. Everyone will have their own favorite.

Wow, those scrambled eggs sound like a culinary masterpiece! It's all about finding that perfect balance, isn't it? Overcooked eggs can be a real letdown, and nobody wants eggs that are too runny, either.

Using buttermilk and EVOO as your secret ingredients is a stroke of genius. It adds a unique twist to the classic scrambled eggs. And the tip about using a small skillet to get those creamy medium-large curds without overcooking is gold.

It's amazing how cooking can be such a creative outlet and a hobby in itself. And hey, if you ever find yourself craving something different, you can always do a quick search for brunch near me for a delicious change of pace.

Edited December 15, 2023 by Alzwaberdyn

Grumpy Bear · December 13, 2023

8 hours ago, Alzwaberdyn said:

Wow, those scrambled eggs sound like a culinary masterpiece! It's all about finding that perfect balance, isn't it? Overcooked eggs can be a real letdown, and nobody wants eggs that are too runny, either.

I haven't made those in a while but yes. there are quite nice. Thank you.

If you have a favorite, add it!

OnTheReel · December 17, 2023

Smoked chuck roast in broth with onions, shredded up for our spin off of French dip sandwiches. Brioche buns and home made baked beans. Good December BBQ weather.

Grumpy Bear · December 18, 2023

Braised a couple of 2" thick porkchops with veggies in the oven for hours. Red taters, white onion, green peppers and carrots with veggie stock. Salt and pepper. 3.5 hours @ 275 F. I think 3 hours would have been long enough but didn't hurt it. Pulled the pork after boning and fat removal. Serves with caraway Rye bread and salted butter.

xranger90 · December 27, 2023

On 12/17/2023 at 1:25 PM, OnTheReel said:

Smoked chuck roast in broth with onions, shredded up for our spin off of French dip sandwiches. Brioche buns and home made baked beans. Good December BBQ weather.

Well done!

Grumpy Bear · January 17

Speaking of a good ole pot of beans; 15 bean dry mix in a slow cooker with a whole white onion and a quart plus of beef broth. Check on them now an again and keep them covered. Toss in a cut up Kobasa and let her simmer till the beans are soft. Took 13 hours on low. Serve with cornbread and butter. Gets better with each reheat.

OnTheReel · February 19

Venison two ways. Butterflied and pan fried in butter.

Breaded and deep fried.

Both were incredible.

Grumpy Bear · February 24

Braised Pork Chops

Total prep time is under 20 minutes.

Cast Iron Dutch Oven. Convection Roast 275F for 3 hours.

New white potatoes about a pound halved.

One white onion coarsely chopped.

One Sweet Red Lip Stick Pepper planked.

3 stalks of Celery cut in 2" pieces.

I each, purple, yellow and orange carrots peeled and cut into 2" chunks.

1 quart of veggie broth.

2, 2-1/2" thick Iowa Pork Chops laid on top. Seasoned with salt, pepper and smoked paprika. About a pound and a half.

Chops sit out of the liquid, perched on the veggies sitting in the veggie stock.

Rest meat tented for about 15 minutes then slice and have a bite. Total prep time is under 20 minutes.

I normally do this with a 4-pound bone in pork shoulder or three to four-pound beef pot roast and add a half hour to an hour.

For desert:

Duncan Hines Brownie

Mix done the night before to directions in a buttered and flour dusted glass 8X8 pan.

Cut into 2" squares.

One square served in a shallow bowl topped with Fresh whipped cream, a dallop.

Beside it, a single scoop of Blue Bunny Vanilla Bean Ice Cream and both ice cream and whipped cream dusted with fresh Nutmeg. Pairs well with a nice French Press Dark Roast.

I like Blue Bunny or Hagen Daz Vanilla as these have nothing artificial in them. Clean taste without that 'slick' feeling when you're done.