(Topic ID: 265617)
Bartlett, IL
Quoted from TheMickster:Not really cooking stuff....but just making Giardiniera for friends and family..grew the peppers, and added everything else..[quoted image][quoted image][quoted image]
Dang that looks good
Woolgoolga
Firing up the Weber today, China nostalgia has hit and i'm doing Xinjiang Skewers from the north, round Beijing and Jinan. Substituting the lamb for pork as i don't have any lamb in the freezer.
These things are fantastic and you eat them on small plastic stools in an alley at a table usually. cooked over charcoal and you order them by the 20 or 50. When your meal is finished they charge you for how many you've eaten.
https://omnivorescookbook.com/xinjiang-lamb-skewers/
sk1 (resized).jpgQuoted from punkin:Pity i can't post a scratch'n'sniff. The smell of the cumin and Sichuan pepper on the coals as you sprinkle is exceptional.
Those look legit. Right now i only have a gas grill, but thinking of picking up a weber to grill more meats.
Quoted from punkin:Pity i can't post a scratch'n'sniff. The smell of the cumin and Sichuan pepper on the coals as you sprinkle is exceptional.
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I often put cumin in my dry rub mixes, makes it stand out alittle.
Quoted from jester523:Those look legit. Right now i only have a gas grill, but thinking of picking up a weber to grill more meats.
Check Craigslist, OfferUp, and letgo. People sometimes have them priced very cheap. Just look for bottom rot
Quoted from jester523:Those look legit. Right now i only have a gas grill, but thinking of picking up a weber to grill more meats.
Get one big enough for smoking..
Made some blueberry pancakes with bacon bacon cooked on my bacon toaster. Got it as a gag gift a couple years ago and I love it! Finished up with a coffee my daughter gave me yesterday. I can’t believe I’m drinking pbr for breakfast
F5BFDE41-8BE3-47B5-93D2-D0A71B8D1C29 (resized).jpegAB64F699-558E-4069-A19C-6628F0F61C2E (resized).jpegB3646139-B503-436B-B0AF-85F6B322BA9D (resized).jpegQuoted from poppapin:Damn, you guy's are making me hungry!! That looks awesome Dirk
Thanks. It was really good. Made enough for four so looking forward to having another one tomorrow for lunch.
I also do one with chicken, shrimp, snap peas and waterchestnuts. Same basic onions, mushrooms, peas, carrots.
They're also really good with Asian noodles instead of rice.
Quoted from punkin:Nice, professional style. I've got a heavy duty semi pro job, but still channel bags though.
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That's the one I was going to buy. But I thought why not and go all out.
Bags will be cheaper in the long run for you, plus you can easily do marinades and stuff.
My one will do marinades too, but you have to keep an eye on it and switch to seal before it comes through the channels.
Great bit of kit and i'd be jealous if i still used mine as much as i used to.
Yeep. Juicy!
I think I might have been alittle over cautious though, but Im sure I will get the hang of it.
Been using https://www.douglasbaldwin.com/sous-vide.html for reference.
I botched my first real Sous Vide attempt. I did a NY Sirloin at 130 degrees for 2 hours. Then a quick sear on a hot grill. It was well beyond medium, chewing closer to medium well. I had confirmed my temp with a thermometer. I'm assuming it was because the steak wasn't thick enough, so my instinct is to try 1 hour next time. But any advice would be welcome. It was tasty, but I feel like I could have done better just grilling it like normal.
Quoted from DaveH:I botched my first real Sous Vide attempt. I did a NY Sirloin at 130 degrees for 2 hours. Then a quick sear on a hot grill. It was well beyond medium, chewing closer to medium well. I had confirmed my temp with a thermometer. I'm assuming it was because the steak wasn't thick enough, so my instinct is to try 1 hour next time. But any advice would be welcome. It was tasty, but I feel like I could have done better just grilling it like normal.
I agree that you need a thicker steak. Maybe a quicker sear. I like medium rare, 129 is my magic number. I might go a little lower on thinner cuts, or just avoid thinner cuts.
I just put a piece of rib roast, about a kilo, in the new toy. Just some garlic, butter and salt together with it, in the plastic bag.
Its supposed to be ready to sear in 24h, precisely when I'll be home from work. 
This is a strange new way of cooking for me.
Sous vide pork chops Jamaican firewalk cream sauce
Very nice.
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Quoted from jester523:Spatchcocked chicken with potatoes, carrots, and Brussel sprouts. Kind of just came in here to use the word spatchcock...
Yeah but the picture says more!
Looks awsome!!!
Quoted from Shredso:Variation on the Toad in a Hole. Core out the bagel hole a little, kerry gold in the cast iron, crack an egg in the hole.
I'm gonna try this with an Everything Bagel.
We're 3/4s drunk and I just warmed up the leftover pork stir fry from the other night. Dabbled a bunch of Frank's hot sauce on it. Wife came over and had a bite and asked, "What the fuk is wrong with you? Hot sauce on rice?" I'm like Hell Yeah! Now I want to cook some Mr. Noodles. Lol
Quoted from dirkdiggler:We're 3/4s drunk and I just warmed up the leftover pork stir fry from the other night. Dabbled a bunch of Frank's hot sauce on it. Wife came over and had a bite and asked, "What the fuk is wrong with you? Hot sauce on rice?" I'm like Hell Yeah! Now I want to cook some Mr. Noodles. Lol
Find you some of this....
Quoted from mcluvin:Find you some of this....
That green Chiluba is great!
Quoted from RVH:That green Chiluba is great!
Id love to test the green one. Only the original is available here
But as I already mentioned, prik nam plah is my favourite hot sauce.
https://www.greatbritishchefs.com/recipes/nam-pla-prik-recipe
Im a believer now.
After 24h at 54 degrees, this was the result after searing. Very good. Ofcourse, I miss the smoky taste from doing it on a smoker, and next time I'll probably go at 52 or 50 degrees.
I like how well the garlic taste was distributed evenly through the meat. And a damned cheap piece of meat, it was.
IMG_20200701_231917 (resized).jpgQuoted from mtn-:Im a believer now.
After 24h at 54 degrees, this was the result after searing. Very good. Ofcourse, I miss the smoky taste from doing it on a smoker, and next time I'll probably go at 52 or 50 degrees.
I like how well the garlic taste was distributed evenly through the meat. And a damned cheap piece of meat, it was. [quoted image]
Another plus is the fat bits stay soft using sous vide. I hate biting into a tough piece of fat on a steak.
Quoted from mtn-:Im a believer now.
After 24h at 54 degrees, this was the result after searing. Very good. Ofcourse, I miss the smoky taste from doing it on a smoker, and next time I'll probably go at 52 or 50 degrees.
I like how well the garlic taste was distributed evenly through the meat. And a damned cheap piece of meat, it was. [quoted image]
What Sous vide are you using? I feel like my 129F is a lot redder than yours. On a side note, I'm embarrassed that we still use this stupid system in the US. I've been slowly changing over to metric for cooking, I'd love to change for carpentry, I keep telling myself I'm just going to do it and I chicken out.
Quoted from Shredso:What Sous vide are you using? I feel like my 129F is a lot redder than yours. On a side note, I'm embarrassed that we still use this stupid system in the US. I've been slowly changing over to metric for cooking, I'd love to change for carpentry, I keep telling myself I'm just going to do it and I chicken out.
The machine is a "SousVide Supreme demi". And yeah, I agree about the redness of the meat. Will make excellent sandwich and salat meat though!
Quoted from punkin:Chilli salt is the in thing here.
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Fuck, looks like i can put food on a plate.
What kind of fish is that, @punkin?
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