OMG! Who needs to go out to eat!

[EastWest Gal]

I know this thread is more about grilling than anything else, but since it's title is about not eating out to eat well, I thought I'd throw in my two cents.

I love Indian food because it is so loaded with vegetables, and Indian recipes tend to make vegetables taste extra yummy. However, many recipes also have a lot of oil and butter and cream. My favorite dish of all time is a vegetable khorma curry from a restaurant that went out of business 4 years ago.

I found a recipe online for chicken khorma curry, and I adjusted it based on wanting to cut the fat and add more veggies. I used more onions, added a bunch of different vegetables instead of just the chicken, used 2 tbsp of light cream instead of 1/2 c of heavy cream, about 1/2 the oil or less. Found out the secret to a thick gravy was to soak cashews in boiling water then grind them in the food processor. So, it has chicken, nuts, carrots, peas, green beans, onions, tomatoes, a splash of cream and some yogurt, a little oil. Boatload of spices, garlic, ginger, coriander, cumin, turmeric, and chili powder/cayenne pepper. Seems to me to be very healthy, as long as I don't add to the meal too much bread or rice. I've had it twice and skipped the bread entirely. Most Indian recipes take hours, but this one was only an hour, including a long onion frying session. It's as good as I can get in a restaurant.

And I made enough to last for days. DH is delighted to have the cook no longer working! So am I.

 

[steelyman]

Why not add tasty recipes to the ER Forum Cookbook?

It's a "sticky thread" in the Other Topics section.

http://www.early-retirement.org/forums/f27/er-forum-cookbook-recipe-posting-thread-25331.html

 

[Tailgate]

ditto on the Thermapen.. also, the Maverick ET-732 (about $75) is a game changer in the grilling department... I never cook to time...only to temp. One probe for the grill temp, which is great for getting the grill up to temp and other probe for the protein internal temp. Sit in the lazy boy and set the alarm and you're good to go.

Also give big thumbs up to the best grill I've ever owned...a large Big Green Egg...

 

[MBAustin]

Another very happy Thermapen user here. It has paid for itself in food I didn't overcook to death.

We also rarely go out to eat, although we do enjoy it. I would much rather buy some excellent ingredients and a good bottle of wine and fix a dinner that costs as much as going to Chili's or Applebee's but tastes like a great restaurant.

I'm also a huge Costco fan - the lamb racks are excellent and very reasonable compared to other stores as others have noted. I always keep one in the freezer. Last Saturday (against my rules to go there on Saturday but the week got away from me) they were having their seafood festival and I bought a 5-lb. bag of fresh littleneck clams. Made pasta vongole (spaghettini with white clam sauce) that DH said was better than he'd ever had in a restaurant. Still had two dozen clams left over, so make a Spanish chicken and clam dish that was similar to a paella but less complicated. It was also yummy.

I have found that watching cooking shows such as Chopped have helped me improve the taste and presentation of my home cooking - things like having a mix of colors on the plate, or adding some acid (lemon or vinegar) at the end of cooking. I look forward to 5pm most days when I pour a glass of wine and start prepping dinner. So nice to have the time to do it this way instead of throwing something together after rush hour traffic.

 

[dallas27]

Thermometers are old school... Sous Vide !!!!


Sent from my iPhone using Early Retirement Forum

 

[ERD50]

Interesting to see all the comments on the Costco rack-of-lamb. They are excellent. We only buy them a couple times a year for a special occasion, but now I'm thinking that the next time I go to Costco is a good enough reason for a special occasion.

Another lamb dish we love (in addition to the chops) is Osso Buco. Recipes usually call for veal shanks, but we prefer lamb shanks, and they seem to have them in stock at our local large grocery store chain (Jewel). It is a simple recipe, but the braised shanks with celery, onion and carrots that cook down to a sauce is just amazing. A few spices, and (the key), a fresh gremolata at the finish (lemon zest, garlic, parsley) - it 'brightens' the flavors, and kicks it up a notch.

Hmmmmm....

-ERD50

 

[audreyh1]

Interesting to see all the comments on the Costco rack-of-lamb. They are excellent. We only buy them a couple times a year for a special occasion, but now I'm thinking that the next time I go to Costco is a good enough reason for a special occasion.

Another lamb dish we love (in addition to the chops) is Osso Buco. Recipes usually call for veal shanks, but we prefer lamb shanks, and they seem to have them in stock at our local large grocery store chain (Jewel). It is a simple recipe, but the braised shanks with celery, onion and carrots that cook down to a sauce is just amazing. A few spices, and (the key), a fresh gremolata at the finish (lemon zest, garlic, parsley) - it 'brightens' the flavors, and kicks it up a notch.

Hmmmmm....

-ERD50

The racks really aren't that expensive and are so easy to prepare. We don't limit it to special occasions. I do a rub of crushed garlic, pimenton, salt and olive oil. Let them sit for a bit wrapped in cling wrap. Then roast or grill them (after removing wrap of course).

We love osso bucco too, but I prefer the veal. When I can find it!!! Idint find lamb shanks that often either. Love them braised.

 

[MichaelB]

Maybe you actually were talking about a thermometer for the grill itself. Yes, you need that too. My grill lid has a built in thermometer, and I use it to tell me how to adjust the grill frame.

I was referring to a food thermometer. The grill has a thermometer, but it isn't helpful.

Yes. The first link - you can choose any color you fancy. They even have some funky special patterned ones (the limited editions).

The second link was just for a better price option if you don't mind a brown one. Maybe their "milk chocolate" brown color isn't selling well. It's a pretty good discount, I haven't seen them cheaper.

The thing is - besides being very fast, the tiny probe tip is super precise. You can measure the temperature at edges and center of whatever you are cooking and make really good decisions about when it is done or even where to move or turn it.


Me neither ($85 to $96 depending). But I never regretted it for one minute. So much less frustrating than the other crappy "instant read" thermometers. I've ended up giving it as gifts to family members because I knew they would never spring for such a thing. And they've really appreciated having it in their kitchen.

more fun with limited edition Thermapens: ThermoWorks - Limited Edition Splash-Proof Thermapen®

Trying to figure out why I posted a link asking about the product when your post, which I quoted, already had the link. It took my coffee-deprived brain a few minutes this morning before I looked at the time stamp. Often some links in posts take a few minutes to appear. I'm quite sure the post I saw (and quoted) only had the product name, not the links, hence my question. The links showed up a few minutes later, I was already onto something else.

Much ado about nothing, just making sure I'm not losing it. I'm definitely going to get the Thermapen, and given all the colorful options, have a major decision ahead.

 

[audreyh1]

I was referring to a food thermometer. The grill has a thermometer, but it isn't helpful.


Trying to figure out why I posted a link asking about the product when your post, which I quoted, already had the link. It took my coffee-deprived brain a few minutes this morning before I looked at the time stamp. Often some links in posts take a few minutes to appear. I'm quite sure the post I saw (and quoted) only had the product name, not the links, hence my question. The links showed up a few minutes later, I was already onto something else.

Much ado about nothing, just making sure I'm not losing it. I'm definitely going to get the Thermapen, and given all the colorful options, have a major decision ahead.

LOL!

 

[FUEGO]

I found a recipe online for chicken khorma curry, and I adjusted it based on wanting to cut the fat and add more veggies. I used more onions, added a bunch of different vegetables instead of just the chicken, used 2 tbsp of light cream instead of 1/2 c of heavy cream, about 1/2 the oil or less. Found out the secret to a thick gravy was to soak cashews in boiling water then grind them in the food processor. So, it has chicken, nuts, carrots, peas, green beans, onions, tomatoes, a splash of cream and some yogurt, a little oil. Boatload of spices, garlic, ginger, coriander, cumin, turmeric, and chili powder/cayenne pepper. Seems to me to be very healthy, as long as I don't add to the meal too much bread or rice. I've had it twice and skipped the bread entirely. Most Indian recipes take hours, but this one was only an hour, including a long onion frying session. It's as good as I can get in a restaurant.

I never use a recipe for my curries. I buy the curry paste at ethnic groceries in the big 2-3 lb tubs and it lasts a long time in the fridge.

I saute some curry paste in a little oil, throw in some sliced meat (I slice and pre-freeze 0.5 lb "stir fry" bags to make cooking instant). Cook it most of the way, then dump in whatever vegetables I have on hand plus a healthy scoop of curry paste and a small amount of water. I like a lot of veggies in my curry and it's probably healthier that way, too.

For the cream, pretty much anything milk-based will work. Heavy cream, half and half that's about to expire, milk, sour cream, plain yogurt, etc. Coconut milk is also good but I like the cow milk based cream personally (DW likes coconut better). You can go light or heavy depending on how rich you want it. A tablespoon or two of the creams go a long way (more milk obviously).

For the internal temperature testing, I stick a butter knife into the test subject, leave it for maybe 5-10 seconds, then pull it out. I smack my finger on the knife face immediately after pulling out of the subject. If the knife is painfully hot from a quick touch, it's probably done.

 

[Midpack]

Wish I hadn't found this thread, you people are killing me.

DW doesn't eat red meat, so I don't get steak unless we go out for dinner...

Enjoy cooking at home, though I'm not at the same level of some of youse guys.

 

[NW-Bound]

Another happy owner of the Thermapen here, although I received it as a gift. Left to the frugal self, I would not have paid the price in order to discover its supreme speed, accuracy, and the small pointed tip that does not poke the meat to death.

We have had several encomiums of the Thermapen. See discussions starting from this post: http://www.early-retirement.org/for...er-superior-products-48612-3.html#post1450363, and this entire thread: http://www.early-retirement.org/forums/f27/meat-thermometer-puzzle-72166.html#post1452784.

About sous vide cooking, I have never done it, but the talk about steak sous vide method by ERD50 gave me an idea. We have a thermal cooker, which is a pot with triple walls. The 1st and 2nd walls are the outer container and have vacuum between them. The inner pot is suspended inside the outer pot, hence another layer of air for insulation.

It occurred to me that this thermal pot which holds 2 gallons is very suitable for cooking a couple of steaks sous vide. I want to cook to 135F, and will have to allow a couple of degrees for heat absorption by the steaks, plus the temperature drop during 1 hour of cooking. But as there is no danger of overcooking, I will be able to check the temperature of the water bath every 15 minutes, and add hotter water as needed.

For more on steak cooking sous vide, see: Sous-Vide 101: Prime Steak Primer | Serious Eats.

 

[Walt34]

The brown ones are on sale at the moment. ThermoWorks - Splash-Proof Thermapen Private Sale

(No, I don't get a commision)

Ha, that's what I get for taking my time to think about it. They are no longer available.

 

[swakyaby]

Another thumbs up for the Big Green Egg. Using lump hardwood, I told DH the steaks are better than Ruth's Cris due to the incredible smoky flavor. I think I saw a tear in his eye after the compliment.

Agree with another poster who said he eats out for sushi. New neighbor is a sushi chef and Japanese restaurant owner. After watching him prepare sushi in his kitchen using sashimi grade fish, the freshest shrimp and scallops, and a hand torch, I can't get that kind of quality ingredients unless perhaps I live at the coast.

EastWestGal, I think I would enjoy trying that Indian dish!

 

[spncity]

Please describe outdoor pizza oven - like wood-fired pizza?

 

[davemartin88]

Here's a picture of our pizza oven- it's wood fired. Typically heats to about 850-900 degrees after about 2 hours of a hardwood fire. Coals pushed to the back and a small fire is left burning to help cook the top of the pizza. A 10" pizzas cook in about 90 seconds, usually do 2 at a time. The interior of the oven was a kit from a company called Forno Bravo- it's made of refractory cement and has about 3" of insulation all around the oven, then a coat of stucco for sealing. I covered ours with 2" ceramic tile and epoxy grout to keep it sealed to the rain. If the oven hasn't been used for a while, might be a bit damp so takes a bit longer to rise to full temp. The next morning after cooking pizza, the oven is usually at at least 400 degrees so we try to have bread or a roast or something to take advantage of the remaining heat.

 

[Chuckanut]

I am so jealous!

 

[Walt34]

I am so jealous!

Indeed. You can always tell when someone takes their pizza very, very seriously.

 

[FUEGO]

With my luck, as soon as I build one of those pizza ovens in my backyard, they would come out and declare that carbs are bad for you.

I'll just make do with 500-600 degree in wall oven pizza baking. I do need to invest in a pizza stone though.

 

[Texas Proud]

Another thumbs up for the Big Green Egg. Using lump hardwood, I told DH the steaks are better than Ruth's Cris due to the incredible smoky flavor. I think I saw a tear in his eye after the compliment.

Agree with another poster who said he eats out for sushi. New neighbor is a sushi chef and Japanese restaurant owner. After watching him prepare sushi in his kitchen using sashimi grade fish, the freshest shrimp and scallops, and a hand torch, I can't get that kind of quality ingredients unless perhaps I live at the coast.

EastWestGal, I think I would enjoy trying that Indian dish!

I think cooking with charcoal just takes way too much time.... unless I am out camping (or in cabin for me) and my son has volunteered to do it

 

[MRG]

....snip...

Agree with another poster who said he eats out for sushi. New neighbor is a sushi chef and Japanese restaurant owner. After watching him prepare sushi in his kitchen using sashimi grade fish, the freshest shrimp and scallops, and a hand torch, I can't get that kind of quality ingredients unless perhaps I live at the coast.
!

I understand some sashimi , raw salmon in particular, must be frozen prior to consumption. Kills parasites.

That said if my love for sashimi was back in the 90s what it is today. I would have enjoyed Ahi straight off the hook.

But I do agree quality seafood is generally harder to find in the midwest. IIRC 31-41 shrimp was $19.95 last week at the grocery store.

 

[davemartin88]

Indeed. You can always tell when someone takes their pizza very, very seriously.

Hey, he asked!

 

[MichaelB]

Hey, he asked!

Walt's post was most definitely a compliment, and I'll second it. A very cool setup indeed.

 

[davemartin88]

Walt's post was most definitely a compliment, and I'll second it. A very cool setup indeed.

I knew it was a compliment and appreciate the good words from all!

 

[audreyh1]

Walt's post was most definitely a compliment, and I'll second it. A very cool setup indeed.

Agreed.

If I didnt live in an uber hot climate, I'd have one too.

Wood-fired pizza's been out though as gluten is off the menu for me.