quote:
Originally posted by slammerOk, here’s what Sous Vide can do best !!!
I bought a Chuck/ blade roast that looked good and priced ok. Marinaded it in red wine, olive oil, onion, garlic, S& P. for 12 hours.
Removed from marinade and vacuum sealed and placed in SV bath at
133F for 48 hours. Removed from bag, pat dry and seared in a little wagu beef talo and butter in super hot cast iron pan heated over wok burner!!!
Best $8.00 hunk of meat I’ve had. If this were served with Au Jus, you’d never know it wasn’t prime rib!!!
Leftovers sliced paper thin for sammich is gonna be killa !!!
Slammer!!!
Dale, thanks for posting this, I'd love to have a go at cooking this way, just can't justify another 'tool' in the kitchen - one tool named Jonty is enough 
quote:
Originally posted by rinembJonty, I am sure your food was good. But that Czech Bud beer is interesting. Did not know that existed, though I do like Czech beer, for sure. Brad
Hey Brad, you'd love it I'm sure. It's the original Budweiser (Budvar) - before the recipe somehow got lost in translation on its journey across the Atlantic and morphed into that 'making love in a canoe' brew you'll know as Bud. It's mass produced but very tasty.
Dale, 48 hrs, Wowzer! I have never used mine that long. How much did you chuck weigh?
Also, do not have a vacuum sealer, so I used the dunk in a baggy method then seal. If you have done that as well, how does it compare to a real vacuum sealer? Brad
Hey Brad, I’ve never used the dunk baggie method but I hear people do it all the time. I like the vacuum sealer as I can go right from freezer to bath.
The vacuum sealer sure is nice for freezing things for long term though.
Slammer!!!
If you have one of ths needle vacume hose attatchments you can vacume seal on the cheap..with good freezer bags..
quote:
Originally posted by STUD figmo AlIf you have one of ths needle vacume hose attatchments you can vacume seal on the cheap..with good freezer bags..
I do not. But I remembed tv ad where you get a kit of fancy bags with a hose attachment on them and vac tool to suck the air out for freezer storing. Brad
This morning I cubed up what was left of a cranberry walnut bread loaf and made breakfast bread pudding. I cut the sugar back and left out vanilla to let the nutty grainy bread speak. I did add more dried cranberries. Brad
quote:
Originally posted by rinembquote:
Originally posted by STUD figmo AlIf you have one of ths needle vacume hose attatchments you can vacume seal on the cheap..with good freezer bags..
I do not. But I remembed tv ad where you get a kit of fancy bags with a hose attachment on them and vac tool to suck the air out for freezer storing. Brad
Brad, even relatively cheap vac packers do a pretty good job in my limited opinion. I've had two $50-$60 sealers, first one lasted 5 years with fairly high domestic use and the other has been a year and is still going strong. We have a large commercial chamber type sealer in our deer larder, I have to say it is in a different league, but the smaller domestic ones are grand as far as I'm concerned.
Brad, that’s a great use of leftovers!!! Forgot to mention my roast that got a 48 hour sous vide was just under 2 lbs
Slammer!!!
Edited by - slammer on 01/12/2025 13:08:49
Liz's meatloaf n smashed tadders..
Half venison n half berger..
Waffels n bacon..
Made with me Mom's old waffel iron...
N..syurp from the ..51st..
State...
Super good syurp... :0)
Last night (Every Sunday night) pizza night. Another homemade sausage , mushroom and onion pie!!! It never gets old!!!
Slammer!!!
Edited by - slammer on 01/13/2025 18:09:43
Before and After pics!!! This 24.5” fatty was turned into a nice big pot of
Moqueca tonight!!!
Moqueca is a Brazilian fish stew I’ve been making for some time. It’s a great way to change things up with all the fish I catch!!! Wink, Wink!!!
Easy, fast and so damn good when it’s too cold outside to do a fish fry!!!
Slammer!!!
Yep, that fish dish looks great. Brad
Beef tip sandwiches 2 ways:
1. Mayo, provolone, lettuce and tomato
2. A1 sauce, peppers, onions, and provolone.
Al, it’s a damn shame……….the older we get , the less sandwich we can handle.
I used to be a 3 way kind of guy !!! They don’t call me Slammer fer nothin!!!
Slammer!!!
Last night was Venison loaded nachos and soft shell venison tacos!!!
Venison………..Best fast food on the planet!!!
Slammer!!!
quote:
Originally posted by slammerLast night was Venison loaded nachos and soft shell venison tacos!!!
Venison………..Best fast food on the planet!!!
Slammer!!!
A big thumbs up for that!??
ast night made: poulet a l'estragon, rice pilaf, and haricots verts. Here in the Midwest we call chicken fricassee, rice, and green beans. ?? Marilyn was chef, I was sous chef. All while trying to watch the Chiefs game. And, like Ming, we started with a cocktail to make our game plan. Brad
Brad, when I was a kid we ate a lot of rabbit. Had to look it up, but mom’s favorite way of making it was like fricassee or…. Lapin a l’estrgon!!! If she called it that we probably wouldn’t have eaten it. She just called it Hasenpfeffer so my dad would eat it reluctantly . He hated rabbit. He also hated chicken.
She also made rabbit like cacciatore that was amazing . The ol man would eat that because it was red. He was not a creamy sauce kind of guy and if it wasn’t red, he didn’t like it !!! Alfredo or bechamel …………….forget it!!!
Your dish brought me back!!!
Slammer!!!
Armadillo eggs or jalapeño pepper poppers. I cut my peppers in half and scrape out the seeds. Stuff with cream cheese, wrap with bacon, and cook on the upper rack on my Gas grill.
Edited by - MoPac fan on 01/19/2025 17:37:14
quote:
Originally posted by MoPac fanArmadillo eggs or jalapeño pepper poppers. I cut my peppers in half and scrape out the seeds. Stuff with cream cheese, wrap with bacon, and cook on the upper rack on my Gas grill.
Thumbs up!
Edited by - rinemb on 01/19/2025 19:11:27
Slammer. You inspired me. I researched moqueca, then made it tonight. I picked a recipe online that appeared to come from Brazil, a version with African inspiration. I used plump cod cut into large cubes, fat coconut milk, with coconut oil mixed with olive oil to sauté veggies. Big dollop of jasmine rice. I did sub an Anaheim pepper for the jalapeño. It was great. Even my wife and oldest daughter loved it. Paired with a Zin to cut through the stew’s spices. Thanks, Brad
Bangers and mash with Yorkshire puddings courtesy of my daughter. I came home late thinking shoot dinners going to,be late, only to walk in to the kitchen to find she’d decided to cook for me. Not bad for a vegetarian eh?
quote:
Originally posted by Wet SpanielBangers and mash with Yorkshire puddings courtesy of my daughter. I came home late thinking shoot dinners going to,be late, only to walk in to the kitchen to find she’d decided to cook for me. Not bad for a vegetarian eh?
:0)
Newest Posts
'Good Thursday Morning' 4 hrs
'Is this fixable?' 8 hrs
'1928 Grover 2 Tab Tuners' 10 hrs
