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      05-31-2019, 05:06 PM   #397
RickFLM4
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I have a hard time thinking of cooking anything for 40 hours, but agree it is also curious to then put it in a smoker, presumably for a few more hours to get the smoked flavor and color while trying not to overcook it. Please post some picks up when it’s done.
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      05-31-2019, 08:03 PM   #398
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Here ya go:

It was amazing, btw. I do often just do a quick sear on sous vide, but a lot of times I will cook 10 degrees under and use the grill to bring that up to get some smoke flavor.
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      06-01-2019, 10:14 AM   #399
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Quote:
Originally Posted by billnchristy View Post
Here ya go:

It was amazing, btw. I do often just do a quick sear on sous vide, but a lot of times I will cook 10 degrees under and use the grill to bring that up to get some smoke flavor.
Finished on the grill.

That looks fantastic!
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      06-03-2019, 09:57 AM   #400
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I've been wanting to make Greek Flat Bread (pocket less pita), for a while, and make Gyros, but I didn't have time to mess around with grinding lamb and such (I will be doing that eventually), so I made chicken 'gyros'

Marinated and grilled the chicken, made tzatziki, made the dough and cooked it in the forno.

It was great, the only thing I would/will change is the way i cooked the chicken. I would like to cook it over coals, and next time I will cook it on skewers 'over' the heat instead of on the grill. Too much of the marinade fell off/stuck to the grill and the chicken was a little under seasoned for me (wife and kids loved it), I think I will cut the chicken into smaller pieces for more surface area for the marinade.
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      06-03-2019, 10:22 AM   #401
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I also experimented with a couple of pizza related things, only one pic.

This a cauliflower crust, no flour of any kind in it. It was ok, room for improvement. The main thing I need to do is get more moisture out of the cauliflower.

The other experiments were sauces and toppings, I'll post those when I'm happy with them, they were very good, but a little room for improvement.
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      06-03-2019, 10:48 AM   #402
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      06-03-2019, 10:47 PM   #403
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Grilled some steak tonight since it was a pretty nice day today here in OH! tenderized it with kosher salt for about 2 hours. than used roasted garlic and herbs with olive oil. freakin super tender as hell!



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      06-04-2019, 03:16 PM   #404
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On the pizza theme I'm headed back to Beddia for dinner. Anyone visiting Philly for any reason you must try to make it there. The guy is literally a genius, the pizza messiah. I've travelled all over the world and been to some of the best restaurants in Asia, EU and here and I'm not exaggerating - this dude is operating on that level. Not breaking news, Bon Appetit named him best pizza in the country, but the new space is a great place to be.
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      06-05-2019, 09:18 AM   #405
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My parents are coming to visit me tomorrow so I'm preparing a roast chicken. Last time it was a disaster and all skin was burnt, I hope this time I can manage cooking it without any problem
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      06-05-2019, 09:30 AM   #406
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Quote:
Originally Posted by P1et View Post


Chicken korma on a bed of quinoa with roasted curry cauliflower and roasted spicy Brussels sprouts.

As always, 100% homemade (wife, not me).
THIS!!!

Could you please share the recipe for the Brussel sprouts and cauliflower?

They look amazing BTW

Cheers,
Merlin
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      06-06-2019, 09:37 AM   #407
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Quote:
Originally Posted by Merlin_83 View Post
THIS!!!

Could you please share the recipe for the Brussel sprouts and cauliflower?

They look amazing BTW

Cheers,
Merlin
I asked my wife and she said "no recipe, I just freestyled it". Sorry!
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      06-09-2019, 11:12 AM   #408
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I had a rematch with cauliflower pizza crust, it turned out very good this time (for cauliflower pizza anyway)

a couple things i did different, i ran it through the food processor first, then squeezed out as much liquid as i could, then baked it for a while, and used cheese cloth to get out as much liquid as possible, before putting it back in the food processor and adding the salt egg and cheese

i also baked it at a lower temp for longer, and turned it out on a cooling rack so it wouldn’t ‘sweat’ and get mushy
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      06-09-2019, 11:12 AM   #409
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i liked the darker one better, toasted, not burned at all
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      06-10-2019, 06:39 AM   #410
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got this marinade recipe for carne asada from Sam the Cooking Guy. turned out amazing! cilantro, garlic, grated lime, lime juice, kosher salt, black pepper, olive oil and cummins.






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      06-10-2019, 09:40 AM   #411
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Tonight, if I'm lucky, will be left-over tacos de pappas con carne. (for those of lesser understanding, that means I had them fresh last night)
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      06-20-2019, 07:10 PM   #412
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Got a 1.5" thick Angus Choice T-bone (on sale @ $6.99/lb) in the sous vide right now. Going to sear it on my cast iron skillet and serve it with some small potatoes and a spinach salad. Can't wait! ⏳

Edit: sooo good!
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      06-23-2019, 12:04 PM   #413
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I'm a bit behind, but a quick pic of dinner last night. The bride made mushroom and shrimp risotto.

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      06-26-2019, 08:36 AM   #414
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alotta weird posts lately
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      06-28-2019, 12:17 AM   #415
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Chucked a boneless chicken breast in the sous vide, then browned it on a cast iron pan. Shucked a couple ears of corn, and added some potato salad. Total lazy effort.

Side note: sous vide rocks for lean meats like chicken. Because the duration of cooking is so long, you can cook away bacteria at a lower temperature. This, combined with the sealed bag; results in the most juicy chicken possible.
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      06-28-2019, 04:53 PM   #416
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Marinated a $2.27/lb Choice grade Top Round "London Broil" overnight; then threw it in the sous vide at 6:00 AM for a 12-hour bath to thoroughly tenderize it. I'll then do the usual and sear it on a screaming-hot cast iron skillet. Just about time to taker it out of the water!

Edit: Success!
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      06-28-2019, 11:26 PM   #417
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Quote:
Originally Posted by JackFreeman View Post
I like to have dinner near 5 PM. But the most important dish here is meat in any type. Like this.
looks good but i'd still be hungry unless you're into portion control?

Quote:
Originally Posted by glennQNYC View Post
Marinated a $2.27/lb Choice grade Top Round "London Broil" overnight; then threw it in the sous vide at 6:00 AM for a 12-hour bath to thoroughly tenderize it. I'll then do the usual and sear it on a screaming-hot cast iron skillet. Just about time to taker it out of the water!

Edit: Success!
yum!
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      06-29-2019, 08:05 PM   #418
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Thread closed?

It might be after my post here:
Blackened Scallops
Roasted Brussel Sprouts with Greek and Cajun seasoning
Pecan praline sweet potato casserole (Aldi)
I rate it as one of my 10 best ever

My only mistake: no more freezing the scallops. They tend to fall apart a little bit. From now on I will buy them the day I make them.
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