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What's Cooking?

Home Forums General Columbus Discussion Everyday Chit Chat What’s Cooking?

Viewing 15 posts - 2,191 through 2,205 (of 2,236 total)
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  • #1051883
    Snarf
    Snarf
    Participant

    Also – hot tip for the budget minded. Hit up your local butcher, for something like a beef tenderloin you can totally use a lesser/commercial grade of beef and save a ton of money. I paid $10.60/lb for a trimmed “4 plus” loin – saved big vs $20-30lb at a grocery. A choice or prime grade tenderloin is almost redundant.

    ETA – I went to United Provisions Meat and Seafood out of the Near East co-op. They had 3+ or 4+ trimmed vac sealed loins ready to go.

    #1051886

    jackoh
    Participant

    Hey Snarf. Do I have your permission to use that last photo as part of my rotating desktop backgrounds?

    #1051892
    Snarf
    Snarf
    Participant

    Do it! Meatgrounds are totally a thing.

    #1051899

    Chrysee
    Participant

    That is lovely! I was thinking of a standing rib roast for Xmas but the presentation of beef wellington is just so nice. I’ve only made individuals ones before for my husband and myself. How many did your feed, Snarf?

    #1051901

    OneBagTravel
    Participant

    ETA – I went to United Provisions Meat and Seafood out of the Near East co-op. They had 3+ or 4+ trimmed vac sealed loins ready to go.

    I was just there yesterday but got Hot Chicken instead

    #1051902
    Snarf
    Snarf
    Participant

    That is lovely! I was thinking of a standing rib roast for Xmas but the presentation of beef wellington is just so nice. I’ve only made individuals ones before for my husband and myself. How many did your feed, Snarf?

    I could have fed 10-12 probably, one thick slice each. 4.2lb loin that I probably trimmed off a 1.5lb or so, tossed it in the freezer – might make hamburger with it. $45 for that loin, could have spent thrice that at Bluescreek.

    #1051907
    vestanpance
    vestanpance
    Participant

    nice use of “thrice”

    #1052049

    Alex Silbajoris
    Participant

    I got some of the Laurelville cider, I love it, but it’s starting to ferment.

    So, my hand is forced. I’m going to try to make cider vinegar. I poured it off into two bottles and capped them with paper towel and rubber bands. Now I wait.

    #1052063

    News
    Participant

    A Kitchen Inspired by Cultivating Tradition
    November 25, 2014 7:50 am – Natalie Buehler

    The Holidays are a cherished time of year to spend with friends and family. A time to be comfortable and celebrate! Celebrate our loved ones, gratitude, and of course food. Traditionally, Thanksgiving and Christmas are a time of over-indulgence: a challenge for the health-conscious soul. However, as years pass, an ever-increasing number of individuals are making the shift to a vegetarian or vegan diet. Vegan, the more stringent of the two, excludes all animal products.

    READ MORE: http://www.columbusunderground.com/a-kitchen-inspired-by-cultivating-tradition

    #1052104
    ColumbusTime
    ColumbusTime
    Participant

    Thanks y’all. This isn’t at all the “intermediate” level of difficulty as advertised – this was some hardcore heavy duty undertaking imo.

    Well done Snarf! You’ve outdone yourself.

    #1054689

    Alex Silbajoris
    Participant

    Brownies w/ Reese’s chips
    This morning’s cooking project

    Brownies

    2 sticks of butter, softened
    2 cups sugar (white or brown, your choice)
    4 eggs
    2 tsp vanilla extract
    2/3 cup cocoa powder
    1 cup flour
    1/2 tsp salt
    handful of peanut butter chips (or chopped nuts, etc.)

    Separately mix the wet and dry ingredients, then combine.

    (I always start the wet with the eggs, then if there’s a bit of shell I don’t have to find it in the whole wet mix.)

    Pour into a 9×9 baking pan, bake at 325 for approximately 25 minutes. A metal pan will cook and cool faster than glass.

    #1056286

    OneBagTravel
    Participant

    FYI, I have my beef wellington ready to go in the fridge. Prepped it last night and will be baking it tonight. With the puff pastry wrapped around it right now, it resembles a huge Chipotle burrito. Can’t wait.

    #1056344

    Chrysee
    Participant

    I made a beef Wellington for Xmas eve! I don’t know if I can get the photo to attach though because I’m only on my phone right now.

    Edit – Instagram link it is! Sorry http://instagram.com/p/xBAbE9xXZt/

    #1056362
    Snarf
    Snarf
    Participant

    ^gorgeous!

    #1056504

    Alex Silbajoris
    Participant

    It was a nice day yesterday, so this.

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Viewing 15 posts - 2,191 through 2,205 (of 2,236 total)

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