Post your home made dinner pics.

[1MOREMOD]

Originally Posted by EstorilM

That beer.....

Good catch I can never se to get my hands on any.

[daixloxbmw]

Funny that you should mention that, I actually visited 3 liquor stores today looking for the 120 because I heard the next batch was released this month but I was unable to find any. Definitely a difficult beer to stock. I did, however, find a couple Fort and Higher Math, both of which are based on the 120 and equally potent. I've got about a dozen 120s at the moment, half in my beer fridge and the other half cellared for roughly 9 months.

[EstorilM]

Originally Posted by 1MOREMOD

Good catch I can never se to get my hands on any.

Originally Posted by daixloxbmw

Funny that you should mention that, I actually visited 3 liquor stores today looking for the 120 because I heard the next batch was released this month but I was unable to find any. Definitely a difficult beer to stock. I did, however, find a couple Fort and Higher Math, both of which are based on the 120 and equally potent. I've got about a dozen 120s at the moment, half in my beer fridge and the other half cellared for roughly 9 months.

I just had a couple. They had them at the Whole Foods in my area. Definitely only need one or two of them haha

I haven't had either of those. Need to keep my eye out. Another one that I remember being pretty good is Burton Baton

[daixloxbmw]

Originally Posted by EstorilM

I just had a couple. They had them at the Whole Foods in my area. Definitely only need one or two of them haha

I haven't had either of those. Need to keep my eye out. Another one that I remember being pretty good is Burton Baton

I haven't either. The beer manager recommended them to me when I asked for the 120 because he said both of these are based on the 120 with some additional flavors mixed in. I've heard great things about the Burton Baton too but I haven't had a chance to try it yet.

My current inventory. Clockwise from top left grouped by breweries: Boulevard, Dogfish Head, De Dolle, misc try something new beers, Ommegang.

[OneRib]

Originally Posted by MightyMouseTech

My wife and I love to cook. This is a pretty normal dinner for us.

#dinklife

This morning we had a mushroom spinach quiche, last night was roast chicken marinaded in a balsamic, herb de Provence sauce with fingerling potatoes. Pork roast stuffed with garlic and cooked on the rotisserie with a mustard, rosemary crust. A simple rib steak, reverse seared with Montreal steak spice, served with a salad of arrivals, home made picked beets , roasted almonds, feta and a balsamic glaze.

I stand happily corrected.

[MightyMouseTech]

Originally Posted by daixloxbmw

My last three homemade meals.


All proteins cooked via sous vide between 48 to 72 hours.

72 hours? Not worried about botulism?

[n54SQUAD]

Originally Posted by hau_nguyen91

you guys eat way too good..

me..

I feel this . Because car parts , and nor do I have a wife lol

[daixloxbmw]

Originally Posted by MightyMouseTech

72 hours? Not worried about botulism?

I'm not sure how sous vide cooking for 72 hours is related to botulism. Can you elaborate on their relationship?

[MrPrena]

I was about to cook Markel , but my entire left arm hurts. Gotta settle with subway again.

[shoei]

Originally Posted by MrPrena

I was about to cook Markel , but my entire left arm hurts. Gotta settle with subway again.

The smell of subway bread makes me want to gag...

[MrPrena]

Originally Posted by shoei

The smell of subway bread makes me want to gag...

Oh I know that smell. it is not good at all.

[shoei]

Originally Posted by MrPrena

Oh I know that smell. it is not good at all.

Yeah sorry, don't mean to reign on your supper parade there, lol... I just can't do Subway, especially when you see where they get their meats from...



But I mean, please do enjoy your supper...

[EstorilM]

Originally Posted by daixloxbmw

I haven't either. The beer manager recommended them to me when I asked for the 120 because he said both of these are based on the 120 with some additional flavors mixed in. I've heard great things about the Burton Baton too but I haven't had a chance to try it yet.

My current inventory. Clockwise from top left grouped by breweries: Boulevard, Dogfish Head, DeDolles, misc try something new beers, Ommegang.
[IMG]http://s2.postimg.org/8gvk9f9nt/IMG_2720.jpg[/IG]

Just had some sixth glass. Pretty good!

[MrPrena]

Originally Posted by shoei

Yeah sorry, don't mean to reign on your supper parade there, lol... I just can't do Subway, especially when you see where they get their meats from...



But I mean, please do enjoy your supper...

thanks. Coupon is helping me to eat more subway and some other casual dining places such as noodle and co.
Key to getting rid of that bread smell is to put some vignette on the vegetables. Who am I kidding, I can still smell the bread.

[daixloxbmw]

Originally Posted by EstorilM

Just had some sixth glass. Pretty good!

Sixth Glass is awesome, one of my go-to quads. Sorry for going off topic with the beer discussions but one could argue that a good beer is crucial part of any dinner.

Back on topic, last night's dinner. Duck leg confit with a balsamic reduction sauce and duck fat/garlic roasted potatoes. The duck leg was cooked via sous vide for 10 hours. The beer is De Dolle Still Nacht, a Belgian Strong Ale that is fruity and deceptively strong at 12% ABV.

[daixloxbmw]

Originally Posted by hau_nguyen91

you guys eat way too good..

me..

Haha nothing wrong with instant ramen. In a pinch, I've used them when I was out of fresh ramen and it can still be pretty good if you dress it up with toppings like the bowl of ramen I posted earlier.

[Taskmaster]

Originally Posted by daixloxbmw

Haha nothing wrong with instant ramen. In a pinch, I've used them when I was out of fresh ramen and it can still be pretty good if you dress it up with toppings like the bowl of ramen I posted earlier.

The seasoning is the bad part, but I've seen people do some crazy (good) stuff with with ramen.

[MightyMouseTech]

Originally Posted by daixloxbmw

I'm not sure how sous vide cooking for 72 hours is related to botulism. Can you elaborate on their relationship?

I am just very leery of cooking that long at that low of a temp. If not above 130 F, perfect breeding ground for botulism, which requires a low oxygen (in a bag) environment.

[roastbeef]

bacon bison jack cheese burger. i used a lot of cheese.

[MightyMouseTech]

Originally Posted by daixloxbmw

Sixth Glass is awesome, one of my go-to quads. Sorry for going off topic with the beer discussions but one could argue that a good beer is crucial part of any dinner.

Back on topic, last night's dinner. Duck leg confit with a balsamic reduction sauce and duck fat/garlic roasted potatoes. The duck leg was cooked via sous vide for 10 hours. The beer is De Dolle Still Nacht, a Belgian Strong Ale that is fruity and deceptively strong at 12% ABV.

Looks fantastic.

Had something similar for brunch Sunday. Started with fois gras torchon. Needed a 2 hour nap after. May have something to do with the 2 bottles of wine we had though. I didn't cook it, so no pics.

[MightyMouseTech]

Originally Posted by roastbeef

bacon bison jack cheese burger. i used a lot of cheese.

As you should! Looks great. Hmm, maybe pick up some bison this week. Love bison burgers.

[catchm3ifyoucann]

Thanks guys now I am hungry again....