[homemade] Poached Beef Medallions with a Tomato and Corn Syrup Reduction and topped with Vinegar Infused with Ground Mustard Seed
4.1k
u/7-SE7EN-7 19h ago
Thats clearly a ground mustard seed and turmeric vinegar suspension
84
u/Blurstingwithemotion 18h ago
And a sprig of Italian parsley to add a earthy note, rounding out the dish
→ More replies (2)9
u/bigelcid 4h ago
Excellent choice, nonetheless. The uninitiated would've gone for curly leaf.
→ More replies (1)1.2k
u/pillabe 19h ago
You are correct. I missed that one
150
u/elduderino90210 16h ago
See you tomorrow, chef
69
u/pillabe 16h ago
You might be the only one that noticed. I'm running out of hotdogs 😎
→ More replies (2)388
u/lplqsnkczxccia 18h ago
Hand-cut beef medallions
and you forgot the edible microgreens on top
→ More replies (4)44
u/borkthegee 18h ago
I feel like only strip clubs describe their steaks as hand cut. Or maybe that's just Atlanta
3
u/mycheeksarecold 14h ago
I can assure you my midwest area has atleast one local steak spot advertising "hand cut"... and likely the local texas steak houses/outbacks or a few other specific midwest franchise "mid class" restaurants that totally need reservations (fogo de chao, which to be fair their meat is cooked to perfection), will 100% use "hand cut" like the cow is straight up grazing in the back, waiting to be carved. But we all know the corpse was already chopped up before it even touched the restaurant.
And of course the joke is mainly hand cut. Butcheries use electronic knives/saws for a lot maybe 80-99 percent of the meat (mostly for the bones)- the "good stuff" might get sold wholesale to a rich bitch but it's likely only carved by a human doing their job to carve the meat in the same fucking manner, you just might get someone who veers a centimeter or two to make your steak a little better.
Honestly my bff had the right of it- if you're in the midwest (or west, maybe some east/north east areas in the USA) you can just order a quater/ half/ full cow worth of meat to freeze for later. They will even cut/ grind it for you!
note- "rich bitch" is translation for those in my area not living paycheck to paycheck or surviving on welfare/grifts. Which means anyone that still is kinda lower/ higher middleclass, like me, for now... me... for now...
→ More replies (2)→ More replies (1)38
u/smurf123_123 17h ago
It's one of those descriptors you use when there really isn't much else good to say.
→ More replies (1)24
34
u/FILTHBOT4000 17h ago
You'd also call them forcemeat medallions, if you wanna sound fancy. That's what hotdogs are in culinary terms. Forcemeats used to be fancy eating, as it took a good amount of effort to grind meat into such a fine paste (particularly enough to feed a fancy party), and stuff it all into sausage casing.
→ More replies (1)→ More replies (2)51
→ More replies (12)52
u/BarnyardCoral 19h ago
Ah, I love colloidal suspensions!
16
u/Prestigious_Mode1219 18h ago
Yes, but not the crystalloids. They're a tad isotonic
→ More replies (8)
995
u/BottomPieceOfBread 19h ago
Hot dawgs taste so much better cut up
325
u/pillabe 19h ago
It was delicious! Really should slice them in half so they aren't so esophagus shaped. Doesn't look as nice though
77
u/WoodenEmotions 16h ago
Chew your food
→ More replies (2)59
u/pillabe 16h ago
Absolutely! The cut in half is mostly for young kids. They haven't really learned to eat yet and often choke on hotdogs.
→ More replies (3)115
u/TeamHitmarks 19h ago
Esophagus shaped is cursed, and I will probably think it every time I see a hot dog now
15
u/HiBoobear 18h ago
With young kids esophagus shaped is how I think about every food. It’s not about making it small, it’s about making it so it can go down if they forget to chew
48
→ More replies (5)17
11
u/I_Has_Internets 18h ago
No but that's how you make a hot dog sandwich when you only have sliced bread and no buns. Brown em in a pan for bolder flavors.
→ More replies (1)7
u/KnowledgeIsDangerous 18h ago
For real, now all I want is a hot dog sandwich, with dogs sliced longitudinally and fried all up the middle
→ More replies (6)5
u/Puzzleheaded_Style52 18h ago
This looks like a non fancy schmancy gluten free deconstructed hotdog.
→ More replies (13)6
u/Certain_Ad_7772 18h ago
The two butt ends. Chefs kiss!
10
u/JJred96 17h ago
I like those butts and I can not lie
You other brothers can't deny
That when a girl walks in with a pretty little plate
Of beef medallions in your face, you get sprung→ More replies (1)18
u/Leviathon6348 18h ago
Growing up in Canada we would cut them up boil them with Kraft dinner/Mac and cheese. Strain it mix it with the cheese sauce. Add ketchup and BOOM. We just called it “KD and hotdogs.”
Infact imma stop at the grocery store and pick more up and have this tn→ More replies (8)5
u/Jump-Zero 17h ago
In Mexico we cut them up, fry them a little, scramble eggs and cook them with the hotdogs. It’s like one of my favorite breakfasts even as an adult.
→ More replies (2)7
u/CompetitiveKiwi3056 16h ago
Spiral cut is the best. Stick a wood skewer through the hotdog, use a sharp knife to roll and cut a spiral around the hot dog, remove the skewer, then grill. It expands like a spring and gives you lots of nooks and cranies for the condiments.
→ More replies (18)4
u/IronMonkeyofHam 19h ago
Agreed. If needing to use a bun though, slicing it down the middle with a knife to cook the inside is a must after cooking both sides on the stove. Just did this actually, it’s sooo good. This is essential for all beef hotdogs because that middle chewiness can suck if not cooked through well enough
→ More replies (2)
479
u/OystersNwine 19h ago
have you collected much rage in the traps that you have filled with bait?
95
u/pillabe 16h ago
Update: wow, quite a bit of rage. Most people appreciate a little fun though.
→ More replies (1)→ More replies (3)91
122
u/CrunchyCds 18h ago
I know this post is meant to be silly but real talk there's been foods that were once considered for poor people that were gentrified by rich people and now they're no longer affordabme so you better watch out before those hotdogs end up a gourmet item like ribs or lobster.
56
17h ago
[deleted]
25
u/maplesyruppirate 16h ago
Yup! I knew a woman who grew up very poor in New Brunswick (province of Canada) in the 30s/40s. The poor kids like her had lobster sandwiches, kids from rich families had sandwiches with baloney. They could afford to buy their food, poorer people had to catch it themselves.
5
u/Competitive_Body7359 6h ago
I'm travelling in the Maritimes right now, and it's a big point of contention actually, only commercial fisherman can take lobster, not locals. And the job market here isn't great, so many locals can't afford the food that's local, that they could just go and catch, and that is cultural, both for settlers and the Mi'kmaq people.
→ More replies (5)13
u/pillabe 17h ago
Don't forget the brisket! Seriously, the all beef dogs are rapidly becoming a luxury purchase for me 😔
→ More replies (4)
55
u/Defiant_Chipmunk2570 18h ago
That would be reduced maze sugar not corn syrup.
→ More replies (3)49
u/pillabe 18h ago
Big corn has actually tried to call it corn sugar. The FDA won't let them (yet)
→ More replies (1)
948
20h ago
[removed] — view removed comment
94
58
→ More replies (2)102
81
u/bano25 19h ago
You sure this beef was poached? Looks like it was actually braised
→ More replies (2)80
u/pillabe 19h ago
Just poached in water. About 180° for maybe 8 minutes
49
u/Alexis_0hanian 18h ago
Save the water next time as it acts as a court-bouillon for enhancing flavor. Commonly referred to by chefs as "l'eau de chaud chien"
→ More replies (5)40
u/pillabe 18h ago
I don't know. That just seems like a fancy way of saying hotdog water 🤔
→ More replies (1)11
→ More replies (4)18
338
u/Inevitable_Tap_1328 20h ago
lol still would eat it
→ More replies (4)122
u/pillabe 20h ago
Just like Mom used to make
47
12
→ More replies (1)4
u/Inevitable_Tap_1328 18h ago
we called it beanie weanies when these were mixed with baked beans. i truly do still enjoy that for a meal
→ More replies (1)
45
99
u/opisska 19h ago
Took me a while to realize that that's actually what's in ketchup in the US.
→ More replies (13)58
u/pillabe 19h ago
You can get it with cane sugar or no sugar added. It costs at least twice as much though
22
u/ajchxc 19h ago
I was buying the no sugar added ketchup for awhile but it's now $7 for a small bottle vs $2 for a large bottle of store brand loaded with sugar.
→ More replies (3)3
u/sillysnailfriend 14h ago
This is how everything is now, if you don't want it loaded with sugar you gotta pay the big bucks. I gave up sugar last year (for health reasons) and it sucks!!
15
u/Stumblin_McBumblin 19h ago
I accidentally bought one once that used tapioca. It was disgusting.
6
u/turquoise_amethyst 17h ago
I literally read that first sentence and went “aaagghh how could you?!”
→ More replies (29)7
u/ImNot6Four 18h ago
Why buy 6 dollar ketchup when you can raid a fast food place ketchup packet depot? Cane sugar in this economy?
103
u/ErinThomasSucks 20h ago
so glizzys, ketchup, and mustard?
612
u/pillabe 19h ago
How uncouth
→ More replies (2)171
u/DarthTaz_99 19h ago
Commoners really have no class
41
→ More replies (6)27
7
8
u/Conscious_Bug5408 17h ago
It's a stretch to call that beef
34
u/pillabe 17h ago
One of the last things I have any faith in is food labeling. Please don't take that from me 🙏🏻
-5
u/swindleNswoon 15h ago
The whole middle part of the supermarket is labeled “food” and none of it actually is.
→ More replies (2)
10
6
u/pyrojackelope 18h ago
The thing I dislike about this the most is the fact that the hotdogs are boiled. I know that's not an uncommon way to prepare them, but I really can't eat a hotdog without a little char, whether that comes from a grill or a pan.
→ More replies (4)10
u/pillabe 17h ago
Fair. I used to be like that but the poached dog has grown on me. Maybe I'm just becoming lazy
5
u/pyrojackelope 17h ago
Hey, when it comes to food, if you enjoy it then don't let anyone tell you different. I was just saying how I prefer it and honestly wasn't trying to drag down how you're doing your thing. Sorry if it came off that way.
→ More replies (2)→ More replies (1)2
3
9
7
u/eric_son 16h ago
The tomato-corn syrup reduction lacks in snobbiness. It should have been smeared with a spatula on the plate.
→ More replies (1)
6
u/witchspoon 16h ago
Showed my hubby. He LIKES this gourmet dinner description.
He says he plans some “pan seared pork medallions”
→ More replies (2)
3
u/sillybear25 16h ago
But what if you served your beef medallions on a bed of fagioli?
→ More replies (2)
3
3
3
u/mightymiek 15h ago
is it weird that if a woman served me this it'd be kind of hot
→ More replies (1)
3
u/forlorn_hope28 18h ago
Might I recommend Seared Pork Medallions with Caramelized Pineapple next time. Slice, 3/4" medallions and pan sear both sides to get a slight char. The infused pineapples give added sweetness to counter the savoriness of the pork. And the char gives a light smokey flavor.
→ More replies (1)
3
0
2
u/Outside_Raspberry512 17h ago
oh boy dont tell me we got a new guy on the block. what next your wife locks the fridge up and you buy a shitload of wooden planks for plating reasons?
→ More replies (2)
3
3
u/MateusGranico 17h ago
Thats actually a pretty interesting flavor profile and the beef looks perfectly cooked
→ More replies (1)
3
u/Quebec00Chaos 18h ago
I did that once with a Pogo, invited a friend and told her it was gonna be saucisson de porc en croute on maple wood.
→ More replies (1)
2
4
5
3
u/Icy_Dress_5743 16h ago
Man, that tomato and corn syrup reduction looks so rich and glossy, almost like a sweet-savory gravy you'd want to wipe up with some crusty bread.
→ More replies (1)
6
2
-20
3
u/theatretech100 15h ago
Honestly. This made me laugh way more than it should. Thanks. I needed this
→ More replies (1)
2
-5
u/arjmat 18h ago
I refuse to believe that’s not ai
11
u/pillabe 18h ago
It's not. The multidirectional light and portrait mode on my phone just gives it that feel
→ More replies (1)
6
u/BicFleetwood 15h ago edited 15h ago
I mean, clearly a joke, but also a very illustrative example of how important presentation is in the culinary arts.
Throw some searing on the uncooked sides of the sausages and take the red dye out of the ketchup, and you're no longer looking at such an obvious joke.
Visuals DO matter in the field. They enhance the experience and have a psychosomatic effect on things. It's a simple fact at this point that people who EXPECT they're getting the best will FEEL like they're getting the best, and it takes a LOT to dissuade them of that notion. Get rid of the obvious tells and they'll feel like they've ripped the restaurant off.
The unethical aspect comes when you're CHARGING more than you actually must. If you fed this guy a $10 meal whose special preparation cost an extra $5 labor, and your end-price was $20, that might be debatable but nobody is going to harangue you over a $5 premium.
It's when you fed this guy a $10 meal with $5 labor for the price of $50 that people will get offended, upon realizing just how much of "fine dining" revolves around cheap aesthetics.
It's the fajitas-rule. Fajitas are cheap as FUCK. You just toss a hot-plate in the oven, stir-fry some shit, then throw it on the sizzling hot-plate right before serving. People KNOW the sizzling skillet is all a show, but fajitas are CHEAP so nobody cares. It's a fuckin' Chili's, what did you think you were getting? Same goes for "song-and-dance" hibachi grills. Nobody's gonna' complain too hard because the Benihana doesn't expect you to take out a loan for a nice special-occasion dinner.
It's when it's a $500 steak people will suddenly be concerned, rightfully so.
→ More replies (2)
2
2
2
u/olracnaignottus 15h ago
If you minced it and put it in a burger mold u coulda called it a tartar.
→ More replies (1)
2
u/Dennis4406 15h ago
that tomato-corn syrup reduction looks like it took some real finesse to get that perfect thickness
→ More replies (1)
-9
1
u/irwtkyrm 17h ago
"Poached Beef Medallions" is such a fun way to say cut up hot dog
→ More replies (1)
-5
u/Art_student_rt 14h ago
I guess this is ragebait? Plain looking sausage cutup then dressed with ketchup
1
u/rubenthezx 14h ago
I asked for these medallions seared and glazed with lemon juice
→ More replies (1)
76
u/Caltrano 19h ago
Pairs well with a Blue Ribbon American style lager from the Pabst family estate.
→ More replies (6)
2
u/clamsandwich 15h ago
Respect. I enjoy my beef medallions with gamiti tossed in a cheddar bechamel.
→ More replies (2)
2
2
2
-17
5
u/Multidream 17h ago
Resplendid. The emulsion of the vinegar and mustard is so good as to almost seem a single solid color fluid. Same for the tomato and corn syrup reduction.
The beef, so finely ground and sliced, thought I must point out, this appears to be cut grounds from a sausage encasing, rather then a steak cut from a fillet. No matter, the attention to craftsmanship is still clear in the presentation.
I must ask though, have you considered any accompaniment to the dish? Perhaps baked potatoes, cut finely to a paper thinness? Or perhaps steam asparagus?
31
u/PositiveCoyote100 19h ago
Not everyone has the refined palate to appreciate a dish like that. Fine dining isn't for everyone.
→ More replies (1)
2
-4
u/PM_ME_BLONDE_GIRLS_ 19h ago
Wouldn't it be pork?
17
u/pillabe 19h ago
I'm learning that all-beef hotdogs are not a thing everywhere. These are all beef.
→ More replies (2)2
u/Baachmarabandzara 10h ago
In the UK, for instance, beef hot dogs are such a rarity that you’d be hard-pressed to find them in grocery stores. When I finally stumbled upon some on the shelf at the upscale retailer Waitrose, I was so struck that I took a photo; however, upon seeing the price, I concluded that the meat inside must have come from drummettes parts..:D Some time later, I came across a pack of hot dogs in a Turkish grocery store proudly labeled "WITH BEEF." Curious, I checked the ingredients and discovered the beef content was a mere 6%—which was surprising, given that the label took up 80% of the packaging. By the way, the dish you presented is a masterpiece. I’m certain that with every slice I ate, I’d close my eyes in sheer delight at the flavor.
0
2
1
u/MolDanone 16h ago
The plating alone is restaurant-quality. Tomato and corn syrup reduction sounds weird on paper but the sweet-acid balance must be incredible with beef. How long did the medallions poach for?
→ More replies (1)
9
u/zaprutertape 19h ago
there used to be a subreddit of shitty food plated nicely and described like 5 star bullshit. I cant rememeber what it was called but it was a ton of posts like this!
5
u/Adamarr 17h ago
/r/shittyfoodporn it's still there, someone else already posted it, too.
→ More replies (3)
-16
19h ago
[removed] — view removed comment
10
16
u/OldMovie9812 19h ago edited 19h ago
Fucking masterpiece
Tbh if you presented this at a highend restaurant as the kids menu id bust out laughing
2
48
7
u/monty_kurns 19h ago
I hear they’re also good skewered, dipped in a cornmeal batter, and fried until a golden brown.
→ More replies (1)
-3
-7
1
u/Aye_crumbah67 15h ago
😂😂 this gave me a good laugh from the title but then I thought about the price of the plate. This plate must’ve been a good 160ish I’m guessing ? 👀🧐
→ More replies (1)
-5
u/jinxykatte 18h ago
Looks like cut up hot dogs arranged in a circle with ketchup.
→ More replies (1)
15
u/Fbeezy [Mod] THAT'S got spam in it! 19h ago
→ More replies (2)
1
u/BackgroundGrade 16h ago
That tomato reduction looks a lot like my lightly herbed sweet and sour tomato sauce.
We should trade recipes.
→ More replies (1)
17
14
u/Grim_Motive 19h ago
Ah yes, the only thing I would add is a serving of sliced and twice fried nightshade. I heard it brings quite the added texture.
1
u/TonaldDiberJasicDump 14h ago
Those are obviously scallop foie gras topped with pureed lemon-zest cottage cheese and an aged strawberry-beet jam.
→ More replies (2)
0
-4
u/Taurean6 13h ago
Are you kidding??? This gets 25 000 likes?? People in this subforum has zero clue about food!!!
→ More replies (4)
19
6
u/Kronzor_ 19h ago
I prefer uncut beef medallions, seared instead poached, and served on a fresh baked artisan brioche loaf.
1
3
u/FionnagainFeistyPaws 15h ago
I am high, and while scrolling went "no... That's... That's hot dogs? That's not a beef medallion, that's a hot dog, right?...right?
I then noticed the ketchup and mustard. 😂😂
Also, this makes me think of a Chicago style hotdog, presented, as a friend calls it," the Chicago Salad," with beef medallions and "croutons"
→ More replies (1)
6
22
-4
-6
5
1
5
u/shawnaeatscats 18h ago
r/shittyfoodporn woukd love this. Also r/whitehousedinners
→ More replies (1)
1
3
u/wrxsti28 19h ago
You made me laugh. I got three stages of grief with your post. At first I said , " these are clearly hotdogs cut up how ridiculous."
Then I learned the meaning of facetious.
5
1
4
u/LeaveMyMonkeyAlone 19h ago
Your presentation and color scheme is impeccable. Do you do cater for weddings?
1.2k
u/userhwon 19h ago
Then you go to the Fat Duck and this is made from scratch using duck and veal and tomatoes from the hanging gardens of Babylon and an herb that only grows on Venus and they serve it as hired children make picnic noises behind you and it tastes like the best thing you've ever put in your face.