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Post by Ronv69 on Jun 2, 2024 12:27:38 GMT -5
Having chicken salad for lunch. Got a thick T-bone in the sous vide for later.
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Post by trailboss on Jun 2, 2024 12:55:26 GMT -5
I have everything for the sous vide, used it once… it was just ok, but I think that if anything it was because of the cook.
I need to experiment more with it.
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Post by username on Jun 2, 2024 13:11:45 GMT -5
Going to be fish (i believe my dad said cod but i cant remember) Broccoli and home made mac and cheese.
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Post by Ronv69 on Jun 2, 2024 14:18:21 GMT -5
I have everything for the sous vide, used it once… it was just ok, but I think that if anything it was because of the cook. I need to experiment more with it. I won't cook a steak without it. They come out perfect every time. Any other method and it's partially burnt and draw in the middle. I have one friend that can make a perfect steak in the oven. I've never had a good one from a home grill. These steaks are 1 5/8" thick. I set it to between 129.5°and 131.5°. A frozen steak is cooked perfectly in 2.5 hours and just needs browning. |
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Post by toshtego on Jun 2, 2024 15:35:32 GMT -5
I have everything for the sous vide, used it once… it was just ok, but I think that if anything it was because of the cook. I need to experiment more with it. I won't cook a steak without it. They come out perfect every time. Any other method and it's partially burnt and draw in the middle. I have one friend that can make a perfect steak in the oven. I've never had a good one from a home grill. These steaks are 1 5/8" thick. I set it to between 129.5°and 131.5°. A frozen steak is cooked perfectly in 2.5 hours and just needs browning. That is the way I like thick steaks! Charred Rare. |
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Post by Ronv69 on Jun 2, 2024 15:38:05 GMT -5
I won't cook a steak without it. They come out perfect every time. Any other method and it's partially burnt and draw in the middle. I have one friend that can make a perfect steak in the oven. I've never had a good one from a home grill. These steaks are 1 5/8" thick. I set it to between 129.5°and 131.5°. A frozen steak is cooked perfectly in 2.5 hours and just needs browning. That is the way I like thick steaks! Charred Rare. Well, that would require fire and if I did it, it would be burnt around the edges and too rare in the middle. The way I do it, every morsel is perfect. |
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Post by coalsmoke on Jun 2, 2024 16:14:01 GMT -5
Our grandson is coming for dinner and we're having soft tacos with chicken, ground meat, shredded cheese, chopped onion, lettuce, etc. etc.
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Post by coalsmoke on Jun 2, 2024 16:50:45 GMT -5
Our grandson is coming for dinner and we're having soft tacos with chicken, ground meat, shredded cheese, chopped onion, lettuce, etc. etc. And it looks like our granddaughter is coming, too. Full house! |
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Post by urbino on Jun 2, 2024 17:07:31 GMT -5
Our grandson is coming for dinner and we're having soft tacos with chicken, ground meat, shredded cheese, chopped onion, lettuce, etc. etc. And it looks like our granddaughter is coming, too. Full house! Enjoy, gramps! |
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Post by trailboss on Jun 2, 2024 17:42:09 GMT -5
That is the way I like thick steaks! Charred Rare. Well, that would require fire and if I did it, it would be burnt around the edges and too rare in the middle. The way I do it, every morsel is perfect. I always cook all of my steaks over charcoal, I can get every color of the bbq rainbow inside and out, the closeness of the coals, and the method of charcoal placement, Indirect method where the coals are off to the side or directly underneath is key. And quality of briquettes matters, Kingsford is reliable generic charcoal not so much. I would rather buy a monster steak and split with the wife than get two thinner ones, easy peasey. I miss the days when flank steak was so cheap…. Teriyaki marinade 24 hours, direct coals hotter than Hades, slight charring really accentuated the marinade. Melts in your mouth. Not to say I am not willing to try something different! |
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Post by trailboss on Jun 2, 2024 17:45:39 GMT -5
Made liverwurst on toasted sourdough, as I was assembling the sandwich I remarked to the wife that everytime I make that sandwich, Leo (the dog who gets no human food) charges in thinking it is dinner time.
She replied “Well it does look like the Strongheart dog food we used to feed our German Shepherds.”
🙄
She is not a fan of liverwurst….
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Post by Ronv69 on Jun 2, 2024 19:55:15 GMT -5
Well, that would require fire and if I did it, it would be burnt around the edges and too rare in the middle. The way I do it, every morsel is perfect. I always cook all of my steaks over charcoal, I can get every color of the bbq rainbow inside and out, the closeness of the coals, and the method of charcoal placement, Indirect method where the coals are off to the side or directly underneath is key. And quality of briquettes matters, Kingsford is reliable generic charcoal not so much. I would rather buy a monster steak and split with the wife than get two thinner ones, easy peasey. I miss the days when flank steak was so cheap…. Teriyaki marinade 24 hours, direct coals hotter than Hades, slight charring really accentuated the marinade. Melts in your mouth. Not to say I am not willing to try something different! We both got stuffed and there's a couple more meals left. The filet side was like butter and the strip side was close. If I get a gas grill I will try cooking one to 126 in the sous vide and charring it at full blast for a couple of minutes. I just can't cook over charcoal and I don't want to learn. Too much trouble. I did it a lot in my early 20s when I would get home a couple of hours before my wife and I had the time and energy. |
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Post by toshtego on Jun 2, 2024 20:06:24 GMT -5
Since there is an abundance of Chili con Carne with beans here, I made Tamale Pie. Something my mother used to make. In a baking dish, a layer of Chile con Carne, a layer of whole green chilies, layer of polenta or grits, layer of grated cheeses, slice olives both green and black. Baked for 45 minutes or so.
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Post by Ronv69 on Jun 2, 2024 21:58:10 GMT -5
Since there is an abundance of Chili con Carne with beans here, I made Tamale Pie. Something my mother used to make. In a baking dish, a layer of Chile con Carne, a layer of whole green chilies, layer of polenta or grits, layer of grated cheeses, slice olives both green and black. Baked for 45 minutes or so. That sounds good. My first wife made something that sounds like that. It's one of her recipes that I didn't make notes on. She sure could cook. She learned from her aunt she lived with in El Paso. |
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Post by toshtego on Jun 3, 2024 2:28:03 GMT -5
Since there is an abundance of Chili con Carne with beans here, I made Tamale Pie. Something my mother used to make. In a baking dish, a layer of Chile con Carne, a layer of whole green chilies, layer of polenta or grits, layer of grated cheeses, slice olives both green and black. Baked for 45 minutes or so. That sounds good. My first wife made something that sounds like that. It's one of her recipes that I didn't make notes on. She sure could cook. She learned from her aunt she lived with in El Paso. My mother called it "Texas Tamale Pie". Since she was from Minnesota, lived in Washington and California and never travelled to Texas I omitt the Texas appellation. If someone from Texas so identified it as such I would restore the full title. |
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Post by lizardonarock on Jun 3, 2024 3:48:19 GMT -5
Peas porridge hot, peas porridge cold, peas porridge from the pot is nine days old. Late night snack of bean dip and chips.
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Post by toshtego on Jun 3, 2024 11:10:00 GMT -5
Slab bacon sliced to my specs and my last egg with a mashed potato patty and a dlice of fried bread.
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Post by just ol ed on Jun 3, 2024 11:10:43 GMT -5
Brunch ready to consume. Store brand waffles/sausage links/k-cup cocoa to back room desk, eat & go thru snail-mail. Skies getting darker by the minute
Ed-ready for expected t.storms due
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Post by Ronv69 on Jun 3, 2024 13:17:59 GMT -5
That sounds good. My first wife made something that sounds like that. It's one of her recipes that I didn't make notes on. She sure could cook. She learned from her aunt she lived with in El Paso. My mother called it "Texas Tamale Pie". Since she was from Minnesota, lived in Washington and California and never travelled to Texas I omitt the Texas appellation. If someone from Texas so identified it as such I would restore the full title. I don't think native Texans would complain. Sounds like something we would eat. Actually, they sell a frozen version in the grocery stores right next to the lasagna. |
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Post by Ronv69 on Jun 3, 2024 13:19:29 GMT -5
$6 breakfast from Waffle House with a lousy cup of coffee on the side.
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Post by coalsmoke on Jun 3, 2024 13:20:36 GMT -5
Had a banana and pear earlier.
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Post by toshtego on Jun 3, 2024 13:29:26 GMT -5
$6 breakfast from Waffle House with a lousy cup of coffee on the side. On our last trip to North Carolina, driving through the South, we stopped at Waffle Houses in various locals. Decent food, fair price. |
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Post by Ronv69 on Jun 3, 2024 14:12:14 GMT -5
$6 breakfast from Waffle House with a lousy cup of coffee on the side. On our last trip to North Carolina, driving through the South, we stopped at Waffle Houses in various locals. Decent food, fair price. And you get to watch the short order cook do her stuff! 😁 |
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Post by coalsmoke on Jun 3, 2024 14:19:17 GMT -5
A couple of tortillas with leftover ground beef and melted cheese.
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Post by toshtego on Jun 3, 2024 14:25:55 GMT -5
Left over tamale pie for lunch. I have mucho Chili con Carne in the pot. So, tonight I make-a the Spaghetti Bolognaisa with a Southwestern flair.
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Post by username on Jun 3, 2024 15:08:58 GMT -5
A Braunschweiger sandwich never had the stuff before but it's pretty good.
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Post by Silver on Jun 3, 2024 15:45:33 GMT -5
Dinner tonight will be grilled chicken with salad, using mixed lettuce from the garden.
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Post by Ronv69 on Jun 3, 2024 16:33:51 GMT -5
A Braunschweiger sandwich never had the stuff before but it's pretty good. Grew up with it. I would eat more if I could get decent bread. |
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Post by just ol ed on Jun 3, 2024 17:14:22 GMT -5
Hots n tots in nukerizer. Wash down with a CokeOriginal
Ed-simple as simple gets, usual Mondays to follow
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Post by toshtego on Jun 3, 2024 17:41:32 GMT -5
A Braunschweiger sandwich never had the stuff before but it's pretty good. Grew with it. I would eat more if I could get decent bread. You might want to check out Wild Grain on line. Ship frozen loaves, about 25 minutes in the oven. I just finished the baguettes and they are authentic right down to the proper gas bubbles in the crumb. Out here, unless I bake it the bread is not very good. |
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