Orwar Posted April 29, 2022 Share Posted April 29, 2022 It's Friday. Overslept. Knackered. Lunch to be served in 5 minutes. You peek at the menu to decide whether it's worth even getting out of bed for. Night-baked Entrecôte with herb roasted potatoes and Béarnaise sauce. Suffice to say, I was clothed and out of the door in less than 5 minutes. 5 3 Link to comment Share on other sites More sharing options...
Lindal Kidd Posted April 30, 2022 Share Posted April 30, 2022 I was able to look up Entrecôte, but what is "night-baked"? Link to comment Share on other sites More sharing options...
Silent Mistwalker Posted April 30, 2022 Share Posted April 30, 2022 4 minutes ago, Lindal Kidd said: I was able to look up Entrecôte, but what is "night-baked"? https://www.baking-forums.com/threads/are-you-an-early-morning-or-late-night-baker.963/ Pretty much exactly what is says. Baked at night. 😁 *runs then ducks 1 Link to comment Share on other sites More sharing options...
Coffee Pancake Posted April 30, 2022 Author Share Posted April 30, 2022 2700X -> 5900X .. Woosh! Link to comment Share on other sites More sharing options...
Orwar Posted April 30, 2022 Share Posted April 30, 2022 9 hours ago, Lindal Kidd said: I was able to look up Entrecôte, but what is "night-baked"? 9 hours ago, Silent Mistwalker said: Pretty much exactly what is says. Baked at night. 😁 Well, yes and no. When you 'night-bake' a roast, it means that you (usually) have it in the oven 'overnight' - usually ~8-10 hours and a low temperature (85-100C). It's a similar concept to sous vide, except superior in just about every way (which is also very fun to point out when someone brags about having invested in a sous vide kit - or that you can sous vide stuff in a cooler bag with hot tap water, if you have half a clue of the concept). The low-and-slow cooking method makes things ridiculously tender, lets the flavours truly bloom, and leaves it nice and juicy; and if it's something with a bone in there (like a leg of lamb), the meat will release and leave a satisfyingly clean bone behind. 4 1 Link to comment Share on other sites More sharing options...
Silent Mistwalker Posted April 30, 2022 Share Posted April 30, 2022 15 minutes ago, Orwar said: 'overnight' I rest my case. 😋 Link to comment Share on other sites More sharing options...
Love Zhaoying Posted April 30, 2022 Share Posted April 30, 2022 17 minutes ago, Orwar said: Well, yes and no. When you 'night-bake' a roast, it means that you (usually) have it in the oven 'overnight' - usually ~8-10 hours and a low temperature (85-100C). It's a similar concept to sous vide, except superior in just about every way (which is also very fun to point out when someone brags about having invested in a sous vide kit - or that you can sous vide stuff in a cooler bag with hot tap water, if you have half a clue of the concept). The low-and-slow cooking method makes things ridiculously tender, lets the flavours truly bloom, and leaves it nice and juicy; and if it's something with a bone in there (like a leg of lamb), the meat will release and leave a satisfyingly clean bone behind. Now that I'm vegetarian, I don't get to enjoy these delights anymore. Both my slow cooker and my sous vide sit unused. Oh, well! Link to comment Share on other sites More sharing options...
Orwar Posted April 30, 2022 Share Posted April 30, 2022 14 minutes ago, Love Zhaoying said: Now that I'm vegetarian, I don't get to enjoy these delights anymore. I don't think I have a fibre in my body that is inclined towards vegetarianism. I've been brought up with a quite strict 'informed consumer' mentality; my father would often joke about what sort of animal was on the plate. I briefly studied charcuterie in high school, and in the crafts that I have practiced over the years, I've been continuously exposed to the traditional uses of various animal side-products such as animal glues. I've done study visits to tanneries, I've made my own bone folders, and I've even tried making parchment myself - and now I use those tools and products daily. I also pretty much always have lived next to animal farms - cows across the road in my home town, sheep all over the place around my mother's summer house - and always with neighbours that happily sell and serve the fruit of their labours. And from the very first day my mum got her own chickens, I've been jokingly been asking when and how they will be cooked. And now I'm just like my father, but with an even more twisted sense of humour (and I think I even out-dad-humour him). Whilst visiting my mother, we were grocery shopping and trying to decide what to have for dinner and browsed the meat section, and I spotted one of my favourites - horse steak. I made two jokes. The first was that it was 'made from real Dalahäst' (the horses were slaughtered in the province of Dalarna, which is famous for their decoratively painted wooden horses), and that it was 'gnäggande gott' ('neighingly good'). She rolled her eyes both times - success! Dalahäst (lit. 'Horse from Dalarna'). Pretty sure it'll be quite tough even after 10 hours in the oven though .. 4 Link to comment Share on other sites More sharing options...
LittleMe Jewell Posted April 30, 2022 Share Posted April 30, 2022 5 hours ago, Orwar said: The low-and-slow cooking method makes things ridiculously tender, lets the flavours truly bloom, and leaves it nice and juicy; and if it's something with a bone in there (like a leg of lamb), the meat will release and leave a satisfyingly clean bone behind. Sounds a lot like cooking the roast in a crock pot. 2 Link to comment Share on other sites More sharing options...
Love Zhaoying Posted April 30, 2022 Share Posted April 30, 2022 12 minutes ago, LittleMe Jewell said: Sounds a lot like cooking the roast in a crock pot. Yes. On the sous-vide topic he mentioned: if you do the proper "finishing" steps, sous-vide turns out better for some meat dishes. Said it; Not taking it back! 1 Link to comment Share on other sites More sharing options...
Love Zhaoying Posted April 30, 2022 Share Posted April 30, 2022 4 hours ago, Orwar said: I don't think I have a fibre in my body that is inclined towards vegetarianism. I've been brought up with a quite strict 'informed consumer' mentality; my father would often joke about what sort of animal was on the plate. I briefly studied charcuterie in high school, and in the crafts that I have practiced over the years, I've been continuously exposed to the traditional uses of various animal side-products such as animal glues. I've done study visits to tanneries, I've made my own bone folders, and I've even tried making parchment myself - and now I use those tools and products daily. I also pretty much always have lived next to animal farms - cows across the road in my home town, sheep all over the place around my mother's summer house - and always with neighbours that happily sell and serve the fruit of their labours. And from the very first day my mum got her own chickens, I've been jokingly been asking when and how they will be cooked. And now I'm just like my father, but with an even more twisted sense of humour (and I think I even out-dad-humour him). Whilst visiting my mother, we were grocery shopping and trying to decide what to have for dinner and browsed the meat section, and I spotted one of my favourites - horse steak. I made two jokes. The first was that it was 'made from real Dalahäst' (the horses were slaughtered in the province of Dalarna, which is famous for their decoratively painted wooden horses), and that it was 'gnäggande gott' ('neighingly good'). She rolled her eyes both times - success! Dalahäst (lit. 'Horse from Dalarna'). Pretty sure it'll be quite tough even after 10 hours in the oven though .. Pork bits and lips cooked in entrails are quite popular here, we call them "hot dogs". 1 2 1 Link to comment Share on other sites More sharing options...
Krystina Ferraris Posted April 30, 2022 Share Posted April 30, 2022 I don’t know, I was vegetarian around 17 before entering vet med school. To qualify, post 4th year, all of us had to work for 2 months in an abbatoir, also known as the “factory” on this side of the Pond. Well let’s say everyone should do a tour in an abbatoir, people would be less cavalier about throwing away food and not thinking twice where it came from. I’ve always been an animal lover, grew up on a horse stud so I was well aware of life and death prior to studying vetmed… but seeing the eyes on an animal (cattle, sheep) prior to being killed is something that will stay with me forever. Needless to say I became a vegan after that. Even today when they ask us to PTS an animal (it’s done humanly and with compassion) I still cry with their owner. 2 7 Link to comment Share on other sites More sharing options...
Love Zhaoying Posted April 30, 2022 Share Posted April 30, 2022 48 minutes ago, Krystina Ferraris said: I don’t know, I was vegetarian around 17 before entering vet med school. To qualify, post 4th year, all of us had to work for 2 months in an abbatoir, also known as the “factory” on this side of the Pond. Well let’s say everyone should do a tour in an abbatoir, people would be less cavalier about throwing away food and not thinking twice where it came from. I’ve always been an animal lover, grew up on a horse stud so I was well aware of life and death prior to studying vetmed… but seeing the eyes on an animal (cattle, sheep) prior to being killed is something that will stay with me forever. Needless to say I became a vegan after that. Even today when they ask us to PTS an animal (it’s done humanly and with compassion) I still cry with their owner. I suppose that I'm a vegetarian mostly because of my Hinduism these days. But either way, it is nice knowing a conscious animal didn't live, suffer, and die for me to eat it. 2 1 Link to comment Share on other sites More sharing options...
Krystina Ferraris Posted April 30, 2022 Share Posted April 30, 2022 13 minutes ago, Love Zhaoying said: I suppose that I'm a vegetarian mostly because of my Hinduism these days. But either way, it is nice knowing a conscious animal didn't live, suffer, and die for me to eat it. I have a couple of Hindu friends who can also cook some gorgeous food, some can be made vegan unless ghee is absolutely required for taste! 🥰 With my post I didn’t mean to criticise or point fingers, my kids eat everything and once they are old enough they can make their own informed choices. I developed an intolerance to milk during my first pregnancy, and I had to switch to plant alternatives. I am glad cappuccinos still taste awesome with oat or soy milk 😅 4 Link to comment Share on other sites More sharing options...
Coffee Pancake Posted May 20, 2022 Author Share Posted May 20, 2022 I just found an entire box of peach fruit cups hidden behind a pile of inedible protean bars. 6 Link to comment Share on other sites More sharing options...
Silent Mistwalker Posted May 21, 2022 Share Posted May 21, 2022 2 hours ago, Coffee Pancake said: I just found an entire box of peach fruit cups hidden behind a pile of inedible protean bars. That's enough to make cobbler! 3 Link to comment Share on other sites More sharing options...
Coffee Pancake Posted May 21, 2022 Author Share Posted May 21, 2022 56 minutes ago, Silent Mistwalker said: That's enough to make cobbler! I have suggested it to she who cooks (I'm banned from the kitchen, reasons) .. passing on her thanks for the suggestion, I was just going to slurp them all !!! 3 4 Link to comment Share on other sites More sharing options...
Lindal Kidd Posted May 21, 2022 Share Posted May 21, 2022 15 hours ago, Coffee Pancake said: hidden behind a pile of inedible protean bars I think you meant "protein" bars. A protean bar could be, well, anything at all! protean prō′tē-ən, prō-tē′- adjective Readily taking on varied shapes, forms, or meanings. Exhibiting considerable variety or diversity. ...on second thought, perhaps you were right the first time! 1 7 Link to comment Share on other sites More sharing options...
Love Zhaoying Posted May 21, 2022 Share Posted May 21, 2022 2 hours ago, Lindal Kidd said: I think you meant "protein" bars. A protean bar could be, well, anything at all! protean prō′tē-ən, prō-tē′- adjective Readily taking on varied shapes, forms, or meanings. Exhibiting considerable variety or diversity. ...on second thought, perhaps you were right the first time! Protoplasm, yum! 1 Link to comment Share on other sites More sharing options...
Love Zhaoying Posted May 21, 2022 Share Posted May 21, 2022 15 hours ago, Silent Mistwalker said: 17 hours ago, Coffee Pancake said: I just found an entire box of peach fruit cups hidden behind a pile of inedible protean bars. That's enough to make cobbler! I just ate peach cobbler! 3 Link to comment Share on other sites More sharing options...
Luna Bliss Posted May 21, 2022 Share Posted May 21, 2022 5 minutes ago, Love Zhaoying said: I just ate peach cobbler! envy emoticon: 1 Link to comment Share on other sites More sharing options...
Silent Mistwalker Posted May 21, 2022 Share Posted May 21, 2022 22 minutes ago, Love Zhaoying said: I just ate peach cobbler! With a scoop of vanilla ice cream melting on top? (aka a la mode) 😉 1 Link to comment Share on other sites More sharing options...
Luna Bliss Posted May 21, 2022 Share Posted May 21, 2022 Just now, Silent Mistwalker said: 24 minutes ago, Love Zhaoying said: I just ate peach cobbler! With a scoop of vanilla ice cream melting on top? (aka a la mode) 😉 noooooo! whipped cream!!!! 1 Link to comment Share on other sites More sharing options...
Love Zhaoying Posted May 21, 2022 Share Posted May 21, 2022 52 minutes ago, Silent Mistwalker said: With a scoop of vanilla ice cream melting on top? (aka a la mode) 😉 Not vanilla, but yes! 4 Link to comment Share on other sites More sharing options...
Persephone Emerald Posted May 21, 2022 Share Posted May 21, 2022 5 hours ago, Lindal Kidd said: I think you meant "protein" bars. A protean bar could be, well, anything at all! protean prō′tē-ən, prō-tē′- adjective Readily taking on varied shapes, forms, or meanings. Exhibiting considerable variety or diversity. ...on second thought, perhaps you were right the first time! Sounds like a product from Omega Mart. 2 Link to comment Share on other sites More sharing options...
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