https://cookstr.npub.pro/tag/steakchain/ https://cookstr.npub.pro/tag/steakchain/rss/ episodic Sat, 16 Mar 2024 12:58:37 GMT Sat, 16 Mar 2024 12:58:37 GMT https://cookstr.npub.pro/tag/steakchain/ https://image.nostr.build/60148daf0f5c6bdebe4df0d0697f1fd58c7530f2ad7eecd42647fa5c058e2667.png Sat, 16 Mar 2024 12:58:37 GMT https://cookstr.npub.pro/post/note1qg6ugtj3j85hrjyjfavflssu4wjn7kkwnf50a963zmcv5s3lfa8qqvel7d/ https://cookstr.npub.pro/post/note1qg6ugtj3j85hrjyjfavflssu4wjn7kkwnf50a963zmcv5s3lfa8qqvel7d/ note1qg6ugtj3j85hrjyjfavflssu4wjn7kkwnf50a963zmcv5s3lfa8qqvel7d proofofsteak note1qg6ugtj3j85hrjyjfavflssu4wjn7kkwnf50a963zmcv5s3lfa8qqvel7d npub1dmahfent0mtlh8ahhzu0ztslhw470azcyw3n599vvrxfysfg25mqurhrpq Dinner time!

#proofofsteak #steakchain #foodstr #castironcooking #grownostr

]]> Dinner time!

#proofofsteak #steakchain #foodstr #castironcooking #grownostr

]]> Tue, 27 Feb 2024 16:32:05 GMT https://cookstr.npub.pro/post/note10w7x3x039mwzjsumlma2munekcjysceh84wld2wuxvw6h7xdzj3qkpad96/ https://cookstr.npub.pro/post/note10w7x3x039mwzjsumlma2munekcjysceh84wld2wuxvw6h7xdzj3qkpad96/ note10w7x3x039mwzjsumlma2munekcjysceh84wld2wuxvw6h7xdzj3qkpad96 steakchain note10w7x3x039mwzjsumlma2munekcjysceh84wld2wuxvw6h7xdzj3qkpad96 npub1dmahfent0mtlh8ahhzu0ztslhw470azcyw3n599vvrxfysfg25mqurhrpq Tonight we eat steak!

#steakchain #foodstr #carnivore #plebchain

]]> Tonight we eat steak!

#steakchain #foodstr #carnivore #plebchain

]]> Tue, 12 Dec 2023 13:13:31 GMT https://cookstr.npub.pro/post/note1tp5e0ecnaxtxca50krmks6epmsazvp5qwgxplp70grjkyk5czhrsnpsre8/ https://cookstr.npub.pro/post/note1tp5e0ecnaxtxca50krmks6epmsazvp5qwgxplp70grjkyk5czhrsnpsre8/ note1tp5e0ecnaxtxca50krmks6epmsazvp5qwgxplp70grjkyk5czhrsnpsre8 foodstr note1tp5e0ecnaxtxca50krmks6epmsazvp5qwgxplp70grjkyk5czhrsnpsre8 npub1dmahfent0mtlh8ahhzu0ztslhw470azcyw3n599vvrxfysfg25mqurhrpq Steak and blue cheese. A match made in heaven!

#foodstr #steakchain

]]> Steak and blue cheese. A match made in heaven!

#foodstr #steakchain

]]> Thu, 31 Aug 2023 13:24:48 GMT https://cookstr.npub.pro/post/note1k38tguwm8w422ymmfsh9zkn689k9dnrkz9x5wlm55hmj6n8sjk5ss6pdrz/ https://cookstr.npub.pro/post/note1k38tguwm8w422ymmfsh9zkn689k9dnrkz9x5wlm55hmj6n8sjk5ss6pdrz/ note1k38tguwm8w422ymmfsh9zkn689k9dnrkz9x5wlm55hmj6n8sjk5ss6pdrz steakchain note1k38tguwm8w422ymmfsh9zkn689k9dnrkz9x5wlm55hmj6n8sjk5ss6pdrz npub1dmahfent0mtlh8ahhzu0ztslhw470azcyw3n599vvrxfysfg25mqurhrpq 29° C today so so why not fire up the barbie!

#steakchain #proofofsteak #foodstr #homecooking

]]> 29° C today so so why not fire up the barbie!

#steakchain #proofofsteak #foodstr #homecooking

]]> Thu, 13 Jul 2023 15:15:43 GMT https://cookstr.npub.pro/post/note1l9en9mklkwt8q9sq69m6tw3m4ex9fm2sdazyhtrdryvhsjuqqxysjc3m42/ https://cookstr.npub.pro/post/note1l9en9mklkwt8q9sq69m6tw3m4ex9fm2sdazyhtrdryvhsjuqqxysjc3m42/ note1l9en9mklkwt8q9sq69m6tw3m4ex9fm2sdazyhtrdryvhsjuqqxysjc3m42 foodstr note1l9en9mklkwt8q9sq69m6tw3m4ex9fm2sdazyhtrdryvhsjuqqxysjc3m42 npub1dmahfent0mtlh8ahhzu0ztslhw470azcyw3n599vvrxfysfg25mqurhrpq My turn to cook dinner tonight: Scotch fillet, pommes lyonnaise and creamed silverbeet.

#foodstr #steakchain #homecooking

]]> My turn to cook dinner tonight: Scotch fillet, pommes lyonnaise and creamed silverbeet.

#foodstr #steakchain #homecooking

]]> Sat, 13 May 2023 01:28:19 GMT https://cookstr.npub.pro/post/note1crghfrdl0gddxlpgz7pxxmn9sd5apjws8kwyshuy92gverv8g4mqpnlp6q/ https://cookstr.npub.pro/post/note1crghfrdl0gddxlpgz7pxxmn9sd5apjws8kwyshuy92gverv8g4mqpnlp6q/ note1crghfrdl0gddxlpgz7pxxmn9sd5apjws8kwyshuy92gverv8g4mqpnlp6q steakchain note1crghfrdl0gddxlpgz7pxxmn9sd5apjws8kwyshuy92gverv8g4mqpnlp6q npub1dmahfent0mtlh8ahhzu0ztslhw470azcyw3n599vvrxfysfg25mqurhrpq Tonight’s dinner with my boys: Grass fed, hormone free ribeyes, roast potatoes, corn.

#steakchain
#foodstr

]]> Tonight’s dinner with my boys: Grass fed, hormone free ribeyes, roast potatoes, corn.

#steakchain
#foodstr

]]> Wed, 03 May 2023 11:28:16 GMT https://cookstr.npub.pro/post/note1t5rxkt9zpdrzvkst64q40dclc2mjq7n0dh6es8zzvpphwxexgresqzj4kk/ https://cookstr.npub.pro/post/note1t5rxkt9zpdrzvkst64q40dclc2mjq7n0dh6es8zzvpphwxexgresqzj4kk/ note1t5rxkt9zpdrzvkst64q40dclc2mjq7n0dh6es8zzvpphwxexgresqzj4kk foodstr note1t5rxkt9zpdrzvkst64q40dclc2mjq7n0dh6es8zzvpphwxexgresqzj4kk npub1dmahfent0mtlh8ahhzu0ztslhw470azcyw3n599vvrxfysfg25mqurhrpq Some great regular content hashtags I follow:

#foodstr
#grownstr
#chefstr
#steakchain
#coffeechain
#vinyalstr
#tunestr

Cause food, drink and music is #puravida!

On Nostrgram you were able to save hashtags you follow is this possible on @damus @jb55 ?

#plebchain
#nostr

]]> Some great regular content hashtags I follow:

#foodstr
#grownstr
#chefstr
#steakchain
#coffeechain
#vinyalstr
#tunestr

Cause food, drink and music is #puravida!

On Nostrgram you were able to save hashtags you follow is this possible on @damus @jb55 ?

#plebchain
#nostr

]]> Sun, 16 Apr 2023 16:56:39 GMT https://cookstr.npub.pro/post/note1svnnehzcrhu3yv84spf5wfrcay2wuwgyq9an6c3kvpwd4rvkg5vqxm07jc/ https://cookstr.npub.pro/post/note1svnnehzcrhu3yv84spf5wfrcay2wuwgyq9an6c3kvpwd4rvkg5vqxm07jc/ note1svnnehzcrhu3yv84spf5wfrcay2wuwgyq9an6c3kvpwd4rvkg5vqxm07jc steakchain note1svnnehzcrhu3yv84spf5wfrcay2wuwgyq9an6c3kvpwd4rvkg5vqxm07jc npub1dmahfent0mtlh8ahhzu0ztslhw470azcyw3n599vvrxfysfg25mqurhrpq GRUYERE TATER TOTS

I made these for a little bistro I ran in Tucson, AZ and served them with an eye filet, red wine jus and bearnaise ‘ice cream’, a play on the classic steak and frites.

As simple as these look, the skill is in not overcooking the potatoes, you don’t want mash, you want a par cooked potato hard enough to grate.

A great side for all the #steakchain #plebs or just as a munchie snack.

These won’t last more than 2 days in the fridge as the starch in the potatoes will oxidise and start to turn black. They can be frozen but they are better fresh. Dust them in some potato starch before you fry.

Enjoy!

#proofofwork: 30-45 mins (depending on the size of the potatoes)

Yield: approximately 2.2 kg

Ingredients:

8 ea Russet potatoes
280 g Gruyère cheese, grated
1/2 cup Chives, fine sliced
1 1/2 tablespoons salt
1 tablespoon ground black peppercorns
2 ea eggs
Potato starch for dusting

Method:

Preheat an oven until 160C (320F). Prick the potatoes with a fork and coat with oil. Place potatoes in the oven on a roasting tray and roast until they are almost cooked. They should still be a little firm. Insert a bamboo skewer to test.

While waiting for the potatoes, slice the chives, and grate the cheese. Crack the eggs in a bowl and whisk together.

When the potatoes are ready, cool slightly so they can be handled. Peel with a small knife while still warm and then grate them.

Mix all the ingredients together and form into little tot like tubes. If you have kids they love doing this. When the tots are ready toss them lightly in potato starch and deep fry at 175C (350F). I don’t have a fryer at home so I use a D.I.Y one (cast iron Dutch oven and a thermometer).

Fry until golden brown and enjoy!

#chefstr
#foodstr
#plebchain
#homemade
#eatrealfood
#noshtr
#bitcoin
#nostr

]]> GRUYERE TATER TOTS

I made these for a little bistro I ran in Tucson, AZ and served them with an eye filet, red wine jus and bearnaise ‘ice cream’, a play on the classic steak and frites.

As simple as these look, the skill is in not overcooking the potatoes, you don’t want mash, you want a par cooked potato hard enough to grate.

A great side for all the #steakchain #plebs or just as a munchie snack.

These won’t last more than 2 days in the fridge as the starch in the potatoes will oxidise and start to turn black. They can be frozen but they are better fresh. Dust them in some potato starch before you fry.

Enjoy!

#proofofwork: 30-45 mins (depending on the size of the potatoes)

Yield: approximately 2.2 kg

Ingredients:

8 ea Russet potatoes
280 g Gruyère cheese, grated
1/2 cup Chives, fine sliced
1 1/2 tablespoons salt
1 tablespoon ground black peppercorns
2 ea eggs
Potato starch for dusting

Method:

Preheat an oven until 160C (320F). Prick the potatoes with a fork and coat with oil. Place potatoes in the oven on a roasting tray and roast until they are almost cooked. They should still be a little firm. Insert a bamboo skewer to test.

While waiting for the potatoes, slice the chives, and grate the cheese. Crack the eggs in a bowl and whisk together.

When the potatoes are ready, cool slightly so they can be handled. Peel with a small knife while still warm and then grate them.

Mix all the ingredients together and form into little tot like tubes. If you have kids they love doing this. When the tots are ready toss them lightly in potato starch and deep fry at 175C (350F). I don’t have a fryer at home so I use a D.I.Y one (cast iron Dutch oven and a thermometer).

Fry until golden brown and enjoy!

#chefstr
#foodstr
#plebchain
#homemade
#eatrealfood
#noshtr
#bitcoin
#nostr

]]> Sat, 15 Apr 2023 15:21:36 GMT https://cookstr.npub.pro/post/note12nwmshh8nkdh940c05hgxcj5fs2aj27rac9lfakmajw3m7khhs9s6psqhf/ https://cookstr.npub.pro/post/note12nwmshh8nkdh940c05hgxcj5fs2aj27rac9lfakmajw3m7khhs9s6psqhf/ note12nwmshh8nkdh940c05hgxcj5fs2aj27rac9lfakmajw3m7khhs9s6psqhf steakchain note12nwmshh8nkdh940c05hgxcj5fs2aj27rac9lfakmajw3m7khhs9s6psqhf npub1dmahfent0mtlh8ahhzu0ztslhw470azcyw3n599vvrxfysfg25mqurhrpq RECADO DE BISTEC : STEAK SPICE RUB

This is a great marinade or rub for beef and one for the #steakchain crew. It can be used on a number of dark meat proteins, as well as chicken and works well for just about any cut.

At the restaurant we would marinate picanha (rump cap) for 24 hours, sous vide the #steaks before finishing on a wood fired grill and serve it with a chimichurri. Sous vide requires equipment that is not readily available in a home kitchen so just marinating and then cooking will suffice.


#proofofwork : 30 mins approx (predominantly for the roast garlic)

Yield: approximately 1 1/2 cups

Ingredients:

25 ea Garlic cloves roasted or confit
10 teaspoons Ground black pepper
2.5 teaspoons Ground allspice
2.5 teaspoons Ground cloves
5 tablespoons Dried oregano
5 teaspoons Salt
10 tablespoons Cider vinegar
10 teaspoons All purpose flour

Method:

Confit the garlic by placing the cloves in a small oven proof sauté pan and cover with oil. Place a lid on the pan and put in a 150C (300F) preheated oven and slow cook until the garlic is soft. Strain the garlic and keep for the spice rub. Keep the oil for other cooking applications.

Place all ingredients in a blender and purée. This rub will last in an airtight container in the fridge for up to one week.

#chefstr
#foodstr
#plebchain
#homemade
#eatrealfood
#noshtr
#bitcoin
#nostr

]]> RECADO DE BISTEC : STEAK SPICE RUB

This is a great marinade or rub for beef and one for the #steakchain crew. It can be used on a number of dark meat proteins, as well as chicken and works well for just about any cut.

At the restaurant we would marinate picanha (rump cap) for 24 hours, sous vide the #steaks before finishing on a wood fired grill and serve it with a chimichurri. Sous vide requires equipment that is not readily available in a home kitchen so just marinating and then cooking will suffice.


#proofofwork : 30 mins approx (predominantly for the roast garlic)

Yield: approximately 1 1/2 cups

Ingredients:

25 ea Garlic cloves roasted or confit
10 teaspoons Ground black pepper
2.5 teaspoons Ground allspice
2.5 teaspoons Ground cloves
5 tablespoons Dried oregano
5 teaspoons Salt
10 tablespoons Cider vinegar
10 teaspoons All purpose flour

Method:

Confit the garlic by placing the cloves in a small oven proof sauté pan and cover with oil. Place a lid on the pan and put in a 150C (300F) preheated oven and slow cook until the garlic is soft. Strain the garlic and keep for the spice rub. Keep the oil for other cooking applications.

Place all ingredients in a blender and purée. This rub will last in an airtight container in the fridge for up to one week.

#chefstr
#foodstr
#plebchain
#homemade
#eatrealfood
#noshtr
#bitcoin
#nostr

]]>