Dang, Twisted, that ALL looks excellent!
Did they find E.T.?Wife wanted grilled cheese and tomato soup, so I made...
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My wife and her mom decided to become bee keepers. She had a swarm take over her worm bin, my wife has always wanted bees, so she bought a hive, and they transferred them over. The honey, so good...can't wait...drool!!
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Tomahawk steak and some carrots
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Had something similar while we were in New Mexico. It's so good - a hatch chile pork stew. Roasted everything on cherry wood first then crock pot for half the day (corn, hatch Chiles, serrano Chile, tomatillos, onion, garlic, and pork shoulder).
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And some sourdough french toast before she went into work tonight
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That tomahawk last us four/five meals, lol, and that stew was so good. Sous vide then thrown on the grill.Did they find E.T.?
Just kidding- I would gain 100lbs if I lived in your house.
The Tomahawk steak and green Chile stew made me drool.
Yum!I had a nearly 3 pound, 1 bone rib roast which I put in the sous vide yesterday, then hard seared it in a screaming hot cast iron skillet. Also split a roasted sweet potato and some pan-roasted mushrooms between KOTC and myself. Forgot pictures (as usual!) but dang it was good.
Tonight is smoked salmon pizza - keto crust, cooked til crispy, cooled, topped with seasoned cream cheese, fried capers, thinly-sliced Serrano peppers, finely diced onion, diced avocado, and lox-style smoked salmon. Maybe I'll remember a picture!
Can't recall the last time I had coconut shrimp, and now I want coconut shrimp!Coconut shrimp in the fryer. Always a winner here.
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I've never had coconut shrimp. And I hate shrimp. But I want those there shrimps.Can't recall the last time I had coconut shrimp, and now I want coconut shrimp!
Kitty gets snacks too!I might shoot for 36hrs
Welcome to the club!! A week ago today was my last day of work. So far so good.Wow, I just got caught up on all the wonderful food. I have not been cooking much for the last few weeks because I have been busy getting the RV ready to travel and retiring! The few things I have cooked have been simple things like brats. I did do a store-bought sausage ravioli in browned butter with sage and parmesan (yes, sage from the garden ), but no pictures. I have banana nut muffins in the oven right now though!
Thank you. Already do, hence my recent absence from the forum and most cooking!!Oh Travis, congratulations to you on your upcoming retirement! Yay!
You'll soon wonder how on earth you had time to work....
Awesome! Congratulations! My last day was last Thursday, so I beat you by a dayWelcome to the club!! A week ago today was my last day of work. So far so good.
I usually go 36 hours. Check this out:Sous vide for 24hrs then smoked and basted them with a bbq sauce I made...pretty solid. I was very happy, but my wife said they could've been more tender. I might shoot for 36hrs next time. We made some cornbread, too.
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Bobble approved
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Check this out:Kitty gets snacks too!
Are those machines variable temperature? What temp is good?
Kitty gets snacks too!
Are those machines variable temperature? What temp is good?
Thanks.There are far too many factors
I did 24hrs at 150° (iirc) - pork ribsThanks.
I was kinda asking what temp is good for that particular item--I was vague. I assumed they were ribs but now I didn't see that mentioned. Oh, well. Were those ribs?
I don't have one of those, myself, but I do ribs covered in the oven at 225°F for four hours. Curious how it would compare.
Dude. So much envy. Enjoy your travels.Wow, I just got caught up on all the wonderful food. I have not been cooking much for the last few weeks because I have been busy getting the RV ready to travel and retiring! The few things I have cooked have been simple things like brats. I did do a store-bought sausage ravioli in browned butter with sage and parmesan (yes, sage from the garden ), but no pictures. I have banana nut muffins in the oven right now though!
That's funny, I just used that site for sous-vide ribs for the 4th. I did 24 hours at 140 and then 6 at 165 followed by a quick dry air crisp for the outside. My wife and I devoured them, kids not so much.I usually go 36 hours. Check this out:
https://www.seriouseats.com/sous-vide-pork-ribs-recipe-food-lab
Oh man Merry! Forget the eggs and sausage, I just want that sourdough BREAD slathered in butter!
I really don't think venison is a tough cut. It is very tender. It is a very delicate cut meaning there is a very small window from being purple rare to over done. I find the cast iron is the best way to do venison.Drool!
Can't wait to visit my parents in WV this Fall and mule back some deer meat. My freezer hasn't seen deer, and I haven't seen my parents, since pre-COVID I am going to take the sous vide this time, and show my Mom how to use it. It'll do wonders to some of those tougher cuts of meat.
Awe thanks, I’m planning to bake another next week to give to friends… I’m just not sure which homebrew I’ll use for it. This one was an American amber.Oh man Merry! Forget the eggs and sausage, I just want that sourdough BREAD slathered in butter!
I really don't think venison is a tough cut. It is very tender. It is a very delicate cut meaning there is a very small window from being purple rare to over done. I find the cast iron is the best way to do venison.
The hind quarters have great cuts. I am no butcher I separate each individual muscle each one has a different grain and name. Not sure if sous would take care of tissue unless it is stewed.I'm thinking shoulder/hind quarter which they usually use for jerky. It's been a while since I dressed one, but I recall a lot of connective tissue...wondering if the sous vide can manage that.
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