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USCHO Cooks: Maybe We Can Beat Bobby Flay

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Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

FadeToBlack&Gold said:
Our crap floats to the right, and always Downriver. Probably those "fine" folk. :cool:



I would take 5 strips of bacon and wrap the tenderloin. Reserve one strip for flavoring the spinach.
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This sounds like the correct plan.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

ShirtlessBob said:
Would have tasted better if I'd have seasoned the meat first. :o
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1. Salt & sear tenderloin on all sides to get good color/flavor, then remove from heat
2. Crust with desired herb/spice blend (don't do this before the sear, because the herbs will burn)
3. Wrap the tenderloin with the bacon, and secure with toothpicks
4. Finish in the oven, turning every so often to ensure even rendering/crisping of the bacon

At least, that is how I would do it. Pork tenderloin really does need a ton of salt/seasoning, it's extremely bland meat. Try it with a teriyaki-style marinade sometime. Also, I would not be afraid to serve it a bit pink in the middle. Trichinosis is a much bigger concern with wild game (especially bear meat) than modern, industrialized pork.
 
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Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

walrus said:
Sams Club used to have big bottles, no more, little ones. Vanilla beans, bourbon, let it sit for months, real good. Can use vodka also
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The grocery store clerk told me she uses brandy, and lets it sit for 3 months. Might give it a try (with bourbon, though).

I usually use Nielsen Massey.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Your winner and two-time defending Engineering chili cook-off champion: dxmnkd316!
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

dxmnkd316 said:
Your winner and two-time defending Engineering chili cook-off champion: dxmnkd316!
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You need to come to my office chili contest. 80% of the entrants are engineers. I have to say their entries are, ordinarily, fantastic. Apparently all the creativity and artistry that other people channel into wit, dating, and grooming has been (deeply) sublimated into cooking.

I would say over the years I have had more than a hundred chili dishes there that would not be out of place in a topnotch restaurant.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Yeah, the competition this year was uber stiff. I couldn’t even vote for my own chili because I thought there was one that was far more interesting; especially given the guy hadn’t ever made the recipe before or even made chili prior to the competition. It wasn’t entirely traditional but I loved it. It’s probably why it didn’t get many votes.

Anyways, last year there were a few people that took chili home because it was just ok and people weren’t thrilled with it. This year we ran out of everything after an hour.

ETA: missed your jab the first time through (also: 🙄😉)
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

dxmnkd316 said:
Yeah, the competition this year was uber stiff. I couldn’t even vote for my own chili because I thought there was one that was far more interesting; especially given the guy hadn’t ever made the recipe before or even made chili prior to the competition. It wasn’t entirely traditional but I loved it. It’s probably why it didn’t get many votes.

Anyways, last year there were a few people that took chili home because it was just ok and people weren’t thrilled with it. This year we ran out of everything after an hour.

ETA: missed your jab the first time through (also: 🙄😉)
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The ones I vote for never win. Among ones I have really loved:

chili clam chowder
bambi chili
chili kimchi
chili jello shots

The office breaks down to half solidly traditional and half (the ones under 50) off the wall creative. I've also loved some of the traditional ones. Most of the staff are ex-mil so we get a lot of specialty dishes from other countries. Don't eat German chili: that stuff is vile. On the other hand the chili made with Central Asian spices and sauces could be its own whole new food group. I'm not saying I loved it, but man it was interesting.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Those are insane. But now it’s got me thinking...


Also, how exactly did the Jell-O shots work...?
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Garlic, rosemary, and thyme short ribs in the oven. T-minus 2.5 hours until stroganoff. Last time I made this it was one of the best dishes I’ve ever made.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

dxmnkd316 said:
Garlic, rosemary, and thyme short ribs in the oven. T-minus 2.5 hours until stroganoff. Last time I made this it was one of the best dishes I’ve ever made.
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Recipe?
I have never made short ribs
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Ruh roh. It wasn't as good this time. I just remembered I made modifications. I took notes but not what modifications I made. I think I remember but I'm going to have to try them.

One for sure was I needed way more herb paste. Way more olive oil and salt.

It's still quite good though.
 
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