What I ate today - the food thread

Did my first reverse sear tomahawk yesterday. The meat was great but did not enjoy looking at the fat (which I was told not to trim). I think I will stick to leaner cuts or trim as I prefer. Cooked at 110c until it hit 50c internally, rested then seared for 90secs each side. Corn cooked this way is my new fav, its always yummy.

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Spicy Chicken Pie & Passionfruit Custard Tart at Keith’s really really really good things In Murwillumbah. Followed by Tiramisu at the Murwillumbah Art Gallery & Margaret Olley Centre, overlooking the Tweed Valley CalderaD07D5311-E326-42CD-8088-AF973A51CCAB.jpeg9348186E-360D-47C3-9662-EB886A6BA4EE.jpegB8496DDE-94CF-40C3-9F1A-E10D8A68080E.jpeg08293108-F394-4BE4-98AC-86F22FCEF955.jpeg861590A2-A4C2-4EAA-BEAB-B48910E5276B.jpeg
 
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10 days in the Caravan. The seafood here in Ballina is outstanding.

Joint effort of Garlic Prawns. I did all the mise en place. Graham put it all together using his cheffy chef skills. 5EF352C7-B315-4D0C-B851-099018E2C8D9.jpeg
 
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Took the tomahawke steak from the freezer, trimmed it and tried a new rub for hubbys steak dinner tonight.

Not a fan of the Ancho Espresso rub but used SA Beerenberg Peppercorn sauce to temper the coffee note. Served with some bbq corn and a salad and Hubby was happy.

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Why buy ”tomahawk” ? It’s just a beef rib or cotè du beouf with extra bone which costs a lot extra for the bone?

Try this

 

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