paulthenurse
Fecal Transplant Super Donor
- Joined
- May 14, 2007
- Messages
- 12,280
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I didn’t take a pic last night but here are some of the leftovers for today’s lunch. Turned out great.
Didn’t you post up a recipe a while ago? If not, you got credit for it in my (admittedly early Alzheimer’s) mind.
I came here for the beer talk, but this might end up my favorite thread!
I got some fresh pizza dough and gonna throw a few on the BGE this afternoon. Will by my first try at starting with raw dough. What could go wrong [emoji51]
146F sous vide eggs on Kerrygold soaked English muffins with triple thick (2.5oz/slice) Neuskes applewood smoked bacon.
It you think you like bacon this stuff may change your world.
View attachment 561431
Salmon, green beans, baby potatoes browned in duck fat.
I have only grilled salmon once. By some luck it was edible. I need pictures to revive my interest in different salmon preparations.
Not now but maybe soon. I think I would first prep a steak for reverse searing. Salmon would be next.Do you sous vide?
My favorite way to salmon is a quick brine, then sous vide with olive oil and dill at 122* for 30 minutes. Then a quick sear to crisp up the skin.
I came here for the beer talk, but this might end up my favorite thread!
Then you are going to love the pizza thread. Check it out. Edit i see az_ipa beat me to it.I came here for the beer talk, but this might end up my favorite thread!
I got some fresh pizza dough and gonna throw a few on the BGE this afternoon. Will by my first try at starting with raw dough. What could go wrong [emoji51]
Does not appear I ever posted this. Pastrami smoked about 9 hours Saturday!
I'm going to have to try pastrami. Looks delicious. When the snow is gone.
146F sous vide eggs
I don’t know how to tell when anchovies are ripe, never mind overripe. Can gets rusty?
Still haven't found the temp I like yet. I want that goo center without the white runs. It doesn't seem like I can have my cake and eat it, too, though.
Sous vide at 145 for 45 minutes.
The key is to drain the egg with a slotted spoon leaving the "loose white" behind.
For what it's worth @AZ_IPA and @schematix you can relatively easily separate yolk from whites post-cooking. That's what I did last time I did anything with an egg.
DANG, Travis, that made my mouth water! Haven't done any kind of smoking in a while. We've been in the new place 3 months now; there was a good month prior to that of prepping to move, moving to a temporary location for 2 weeks, then driving here 2 days - and have had snow and rain so not good smoking weather YET but I feel it coming on!
Sichuan beef noodle soup with homemade pickled mustard and nappa. (lacto fermented)
http://thewoksoflife.com/2016/02/spicy-beef-noodle-soup/Oh yum, would you part with the recipe? KOTC would LOVE that!
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