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      08-12-2022, 07:31 PM   #6645
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Quote:
Originally Posted by vreihen16 View Post
you're missing the "t" on night above.....

.-.. --- ... -

-.. ..- .-. .. -. --.

- .... .

-.-. --- .--. -.--

.- -. -..

.--. .- ... - .
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      08-12-2022, 07:45 PM   #6646
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.. / .... .- -.. / -... .- -.. / - .- -.- . / --- ..- - / ..-. --- --- -.. / - .... .- - / .. / -.-. --- ..- .-.. -.. / .... .- .-. -.. .-.. -.-- / . .- - .-.-.-

It wasn't picture worthy either.
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      08-12-2022, 08:15 PM   #6647
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Tonight, we're going to enjoy an 18" Neapolitan pizza with an Aglianico.

The counterpoint to the pizza, and the star of the show as far as I'm concerned, is a Caesar salad. It's made the traditional way in that it includes: freshly-picked romaine lettuce, egg yolks, anchovies, the right amount of a fresh hardneck garlic that has a decided bite to it, and the most recently-pressed virgin olive oil. As always with involved recipes, substitutions take place as necessary.

In this household, our end-of-day meal exercise is always about the flavors.
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      08-12-2022, 09:33 PM   #6648
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Pepperoni pizza with 50/50 rimacinata and 00 crust.

I have changed the toppings buildup and it is a nice change, maybe better than before:

onions on the bottom
pepperoni
shredded fresh mozz
sauce on top

The sauce is hot from exposure to the oven heat, and it is a nice experience. Onions don't get overcooked on the bottom, and have a nice firmness bordering on crunch. Cheese and pepperoni do a nice job in the middle.

No pics! It was good.
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      08-13-2022, 07:19 AM   #6649
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Quote:
Originally Posted by Dpc2u View Post
.. / .... .- -.. / -... .- -.. / - .- -.- . / --- ..- - / ..-. --- --- -.. / - .... .- - / .. / -.-. --- ..- .-.. -.. / .... .- .-. -.. .-.. -.-- / . .- - .-.-.-

It wasn't picture worthy either.
Always disappointing
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      08-13-2022, 04:01 PM   #6650
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Jägerschnitzel.


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      08-13-2022, 05:28 PM   #6651
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So - first time go with this - Beef Wellington.

I'm doing a 1lb-12oz center cut fillet, seared on all sides with salt and pepper. Once seared - immediately coated in dijon and fresh grated horse radish.

Sits for a little in the fridge while I grind in a mushrooom / shallot / thyme mixure.

Then set on some proscuitto, roll tightly, then cover with some pastry dough.

Not sure how this will turn out...but I have a couple hours in it now.
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      08-13-2022, 05:31 PM   #6652
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Made a Manhattan while I await the outcome.

If I don't post from here...it was shit.
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      08-13-2022, 05:40 PM   #6653
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Hambourgeois tout Garni et Salade de Pommes de Terre
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      08-13-2022, 06:13 PM   #6654
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Well - meater thermometer let me down. Middle may have been MR, but the outside was Medium Well.

So, few things.

1 - suggest smaller beef fillet. I think the size is too hard to get a nice MR all around.
2 - mustard is too harsh...if I do again, dijon is not the answer. And I like mustard.
3 - mushrooms and prosciutto were non existent. Think I expected more from this.
4 - pastry part was nice.

Meal wasn't trash - but I'll probably never make this again.

Dogs liked it...they said make it again.
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      08-13-2022, 07:49 PM   #6655
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Looks great. What was the oven temp and time?
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      08-13-2022, 07:50 PM   #6656
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Poulet à four et...Stovetop!
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      08-13-2022, 09:32 PM   #6657
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Quote:
Originally Posted by chassis View Post
Looks great. What was the oven temp and time?
425° convection bake...was about 45 minutes in the oven with a 10 minute rest.

Probably should have pulled it when it hit 105° internal...went to about 120°
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      08-14-2022, 07:24 AM   #6658
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Quote:
Originally Posted by ShopVac View Post
425° convection bake...was about 45 minutes in the oven with a 10 minute rest.

Probably should have pulled it when it hit 105° internal...went to about 120°
Comments intended to be helpful for next time -

- consider using horseradish as a condiment at serving time, rather than an ingredient. Don't use it as a coating for the meat. Horseradish, especially fresh ground as you used, is the nuclear option for many people's palates. Allow diners to take as much, as little, or no horseradish as they wish.

- use less mustard, but don't eliminate it

- careful with the sear, the meat can cook more than you realize, and I am seeing this in the photos. Consider not searing. Searing generally is used for color and flavor, neither of which are lacking in Beef Wellington. An argument can be made that the sear patina is dissolved in the juices and liquids from the subsequent bake.

- precisely which cut of beef did you use? There appears to be a fat layer (yum!) however, I don't associate this with filet.

Last edited by chassis; 08-14-2022 at 07:31 AM..
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      08-14-2022, 04:30 PM   #6659
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Spaghettini diner with sauce made exclusively with veggies and herbs from the garden. A few shrimps sautéed in butter.

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      08-14-2022, 04:58 PM   #6660
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Grilled ham & Swiss with Dijon and tomato soup.
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      08-14-2022, 05:11 PM   #6661
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Quote:
Originally Posted by Dpc2u View Post
Grilled ham & Swiss with Dijon and tomato soup.
Comfort food.
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      08-14-2022, 05:13 PM   #6662
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Quote:
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Comfort food.
Exactly! Perfect for a lazy Sunday evening. Not pictured, the homemade peach cobbler for dessert. 🍑
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      08-14-2022, 05:43 PM   #6663
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Côtelette d'Agneau BBQ et Chou-Fleur Beurré et Poivré
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      08-14-2022, 06:05 PM   #6664
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BBQ chicken wings, ribs and octopus.
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      08-15-2022, 08:33 AM   #6665
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Quote:
Originally Posted by chassis View Post
Comments intended to be helpful for next time -

- consider using horseradish as a condiment at serving time, rather than an ingredient. Don't use it as a coating for the meat. Horseradish, especially fresh ground as you used, is the nuclear option for many people's palates. Allow diners to take as much, as little, or no horseradish as they wish.

- use less mustard, but don't eliminate it

- careful with the sear, the meat can cook more than you realize, and I am seeing this in the photos. Consider not searing. Searing generally is used for color and flavor, neither of which are lacking in Beef Wellington. An argument can be made that the sear patina is dissolved in the juices and liquids from the subsequent bake.

- precisely which cut of beef did you use? There appears to be a fat layer (yum!) however, I don't associate this with filet.
Definitely understand the items you had suggested.

Wife ended up getting a whole beef tenderloin from Costco (about 5 lbs) - I did cut the center section out (made fillets out of the rest for later) but did not trim up for this piece.

I've seen versions of wellington where they tie the strap, which is what I did, but if I were to do again, I'd trim off the that attached strap section, and go with the smaller piece that does not contain any fat.

That said, even with your recommendations, I be hard pressed to try this again.
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      08-15-2022, 04:16 PM   #6666
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Fricadelle de morue avec salade de mon jardin.


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