FOOD!

[theetruscan]

I've been cooking large Côte de bœuf/Ribeye steak roasts this way recently, and it has been miles better than anything I have done before.

1. Cut off the bone, or 90% through Leaving the heads of the bones just attached to the steak and

2. 24 hours ahead, salt the steak with 3/4 tsp of kosher salt per pound. Set on rack in the fridge (cover loosely if you want, or don't, whatever).

3. 2-3 hours ahead of cook time, set on counter to come to temp (time will vary based on weight).

4. Cook in low oven (225ish farenheit) until center measures 118f. This was just under 3 hours for a 6.6 lb(3 kilo) roast, and closer to 3.5 for a 9.3 lb (4.2 kilo) roast.

5. Remove roast from oven, tent with foil. Let rest 30 minutes

6. Halfway through the 30 minutes, turn oven to max temp (not broil).

7. Toss steak back in oven to brown for 3-7 minutes (depending on oven). You can just use a torch with a shield if you want, but on a huge roast, it's too much work.

8. Slice immediately, or at least feel free to. It's already rested before the browning.

[interest1]

Prosciuttino.

Salame Piccolino.

BECOMING-INTENSE, those 3 words are enough to get me to London..
.

[BECOMING-INTENSE]

BECOMING-INTENSE, those 3 words are enough to get me to London..
.

I couldn't believe it when I found the Picco's right in my backyard.
One of my best discoveries since La Fille d'O.





Prosciuttino, Manchego, Rucola, Galia Melon, Spring Onions,
Garlic, Mint Leaves, Dried Iranian Lime, Olive Oil, Apple Vinegar,
Honey, Sea Salt and Pepper.

[Ahimsa]

Soooo...I decided to make Fauxstess cupcakes. (That's just vegan word magic right there)

[Faust]

Soooo...I decided to make Faustess cupcakes. (That's just vegan word magic right there)

Fixed. Also, please send address, telephone number, and when I am expected - thank you!

[Ahimsa]

Fixed. Also, please send address, telephone number, and when I am expected - thank you!

Haha.
Well if you feel like driving 3 hours upstate...

I will be attending FIT this Fall, however!

[Faust]

Hopefully you haven't lost the cupcake skills by then :)

[endersgame]

does anyone here make their own kefir?
i'm thinking of giving it a try and thought maybe someone here has some experience.

is it possible to use 0% or low-fat and still get a rich consistency?
does it just get thicker the longer you leave it out?
how many times can you re-use the kefir grains?

tia

[Faust]

I don't make kefir, but I have yet to taste a single 0% fat dairy product that did not taste bland.

[t-bone]

Fat is not bad for you, drink whole milk. Buy pastured and you're getting healthy CLA and a reasonable 1:1 Omega 3 to Omega 6 ratio.

I made kefir for a few years and found that you'd never get the thick consistency of commercial products no matter what you do. I used to blend mine with fresh berries after fermentation to thicken it up and make it smooth.

The grains are technically infinitely re-usable, though they are alive so you need to keep feeding them (making kefir), or keep them in the fridge in milk (slows down their processes) if you aren't going to use them for a while.

[Faust]

T-bone or other foodies - where to get good truffle oil in NYC? Tried truffled eggs and now can't stop thinking about them.

BTW, t-bone, you need to try Juventino in Park Slope for brunch.

[MJRH]

on the subject of high-fat dairy and truffle, also consider grating truffle pecorino into an omelette

[MoFiya]

^ that sounds much better than truffle oil bc real pieces of the thing are used. Never got used to the parfumey taste of truffle oil or butter.

Re: truffled eggs.
You can also try em with real truffles. Just chop it like really small, whisk the eggs, mix togehter (maybe add some cream) and let it sit for a night...

[Faust]

on the subject of high-fat dairy and truffle, also consider grating truffle pecorino into an omelette

mmm, that does sound good!

[t-bone]

Cypress Grove's "Truffle Tremor" is another great truffled cheese; a soft ripened goat cheese like that would be amazing in an omelet i'm sure.

I don't mess with truffle oil ususally since most of it is synthetic:

http://www.nytimes.com/2007/05/16/dining/16truf.html?pagewanted=all

But I do remember seeing some with actual truffle bits in it somewhere back in the day. I'd check Eataly or maybe even some of the smaller "fancy food" stores and ask about what they carry. You can also try truffle salt, which is usually just ground up truffles mixed with quality sea salt.