Food/Cooking

[rupps5]

Going to do a bbq cookout for work. You guys have any ideas for sides?

 

[EeePee]

Cole slaw and white bread.

 

[Hunter711]

Really? You have to ask? :shock:

 

[Hunter711]

Don't forget Mother's Day (Wifey Day) this Sunday you bums!
Stopped by the seafood market on my way home: "thumbsup"

 

[EeePee]

Crabs and lobsta must fear you.

 

[Hunter711]

Crabs and lobsta must fear you.

They are definitely on my kill list. The flowers are for their funeral! :lmao:

 

[BigSki]

Deviled eggs look good! I made a batch for the first time ever last night. I saw a recipe on an old can of Old Bay that I keep refilling. I might be a biased because I made 'em, but damn they were good! I made a dozen from 6 eggs, none of them were left this morning. :mrgreen: I'll post a pic next time.

 

[hpiguy]

I love me some deviled eggs, and yeah, those look good! My Mom's recipe adds salad cubes in the yolk mix, and shredded sharp cheddar on top.

 

[jason]

I never posted the finished product on the sous vide meatloaf. I was worried about where all the grease that normally drains away would go, but this turned out awesome. Super moist and tasty.

Out of the sous vide, and drained.

Into a flaming hot cast iron skillet for a quick sear.

Cover with ketchup and under the broiler.

Out of the broiler for a short rest before being devoured.

Oooey, gooey, cheesey, meety, goodness.

I gotta say, it's a continuing education for me to view this thread in the different ways to cook food. I would have never thought of, or been exposed to, cooking vacuum sealed food in a hot tub! "thumbsup" Besides the awesome food in Jason's house, I want to see more of his kitchen!

Thanks for the complements, love cooking it's honestly probably my favorite hobby. I love having family and friends over and serving them something I prepared from scratch.

Just for you, here's a picture of my kitchen.

Through the doorway next to the fridge is the dining room. We currently have a pretty big table that seat 10 there, but I have been working for the last 6 months on building a new table that'll seat a few more. I'll post pics once they are finally done.

Sous Vide has become quite popular. The fact you can have a bunch of steaks or whatever sitting there at a specific temperature for hours on end makes it really easy for chefs to yank one out, nail it under a broiler and plated in minutes instead of doing the whole thing under a flame (or whatever). Or you can sear em first for a crust. Not sure if it matters before or after.

Searing afterwards is what I have always had better luck with. I use the Sansaire sous vide now and love it.

I got an email this morning that Sur La Table was offering it for $30 off this weekend if anyone was interested. Sansaire Sous-Vide Immersion Circulator | Sur La Table if you use the code SHIPFREE you'll get free shipping as well.

I gotta try burgers that way. Then quickly sandwich them between two plates of 0.5" steel that have been in the oven on "clean" for good sear heat. I gotta make some tools.

That sounds like fun. A couple of plates in a 500 degree oven would be cool.

Jason, ever verify the accuracy of the water temp with an alcohol thermometer?

I have not on the sansaire models, but with the unit I built myself I brought home one of the calibrated thermometers from the lab at work and found that it was +/-.2 degrees.

Going to do a bbq cookout for work. You guys have any ideas for sides?

I've been digging THIS RECIPE and am actually making it tomorrow morning for a mothers day party we're going to .

 

[lead lobber]

Jason,
This is amazing. I finally found the perfect gift for the wife. I work weird hours, she is a mom/ taxi for sports/ student. This is KILLER. Used your link to find it locally. I'm off to grab one! Cheers."thumbsup"
Jeff

 

[Szczerba]

I wish my wife liked meat loaves!!!!


Needed a new waffle maker, so I had to test it out tonight.

Sorta-Monté Cristo setup

Made some Waffles, then egg battered and cooked again.
Ham, swiss cheese, agavé, strawberry sauce and powdered sugar

 

[Szczerba]

Waffler maker used to make cinnamon rolls. Added some powdered sugar, vanilla and milk to existing sauce to increase volume.

 

[jason]

I've done those before, pretty tasty.

One of my favorites using the waffle maker is take some mashed potatoes, add flour, baking soda, baking powder, cheese, chives, and toss them in it as a side dish.

Edit: found the recipe.
http://www.justataste.com/2015/02/cheesy-leftover-mashed-potato-waffles-recipe/

 

[Constant Threat]

Went to the new Sierra Nevada brewery tap room last night

Duck fat fries
Fries cooked in duck fat confie with duck crackling hot sauce aioli with raspberry sauce for dipping

Fried chicken thigh with bacon and Gruyere on a donut bun with stout maple syrup

And some torpedo hot wing

And 1979 stout to wash it down sorry no pics of the beer
The waitress said it was kind of tapas but the portions were more than enough so we ended up with way too much food.
Wife had a mason jar salad and pork cheeks.

 

[EeePee]

Chicken wings. How did they get it so a little bone is sticking out? Or is that a little stick in a little piece of chicken?

 

[gooba]

Looks like the drum portion of a wing with the joint end cut off so u just have the fat section of meat. I'm curious about the pork cheeks any pics of those?

 

[EeePee]

I figged that just never saw it before. That's pretty cool. Little wasteful maybe but cool.

 

[gooba]

Ive seen it on tv a few times. I would think(hope) they use they little bit of meat in stock

 

[Constant Threat]

Chicken wings. How did they get it so a little bone is sticking out? Or is that a little stick in a little piece of chicken?

I believe the technique is called "frenching" them. taking a knife and scrape the bone toward the meaty side. Then you end up with lolly pops.

 

[EeePee]

You're right. I googled that. Thanks. Do like.