Shelby

I had an egg failure. Instead of my silicone cups (which are hard for me to use...they aren't quite big enough need to find like cupcake size) I used my ramekins. We were having breakfast for dinner so I ultimately would be doing 3 ramekins worth. I hadn't used these ramekins before so I decided to do a test before dinner using one grocery store egg (I don't like to waste my eggs from my wonderful girl) and it worked perfectly. 3 mins on steam, qr. Stupid me......3 ramekins at once do NOT work well. Eggs were hard boiled. Sigh. On another note, Ronnie wanted me to make some goose and noodles out of the leftover SV goose that we had. I started to drag out my big stock pot and then thought DUH, use the IP! So much faster and very good. I meant to take a picture but I forgot and it's already on the way to work with one of my crock pots (I wouldn't allow him to take my IP )

I've been thinking about this topic for a few hours. I don't listen to music while cooking unless my husband is gone (because he's always watching tv, which is fine too). On the rare occasion that he isn't home, and I think about it, I turn on the 80's music channel --I was born in '74 so anything from then on I love. Eagles (rip Glenn)....Bowie (rip)....Duran Duran....Stevie Nicks (love love love).... I could go on and on. I do listen to music most every night that I stay up and do the dishes. Usually Ronnie goes to bed and I jam out in the suds lol. My iPhone is full of most any 80's ....mid to late 70's some 90's and a few now songs.

No, I didn't get any "corned" flavor. Only BBQ and smoke. The meat was very tender....not to where the bone would pull out, but tender. (Yes, I've done pork ribs in the IP...also very good)

Well, I held off for 48 hour beef ribs....they were probably more like 52 hour by the time we ate (after watching my AWESOME Broncos make it to the SUPERBOWL!!!!!) Another hit. SO good. For what it's worth, I was trying for 131F but my circulator kept flipping back and forth to 130F so I went up to 132F. I do want to try the 72 hour ones, too, but I don't know if I can keep my hands off the 48 hour ones lol. I had Ronnie throw them on the electric smoker for about an hour and then I seasoned them with a rub that Santa brought it (typical beef rub). I keep reading where people don't like to season their meat before SV'ing, but I haven't hit that point yet. Here they are just out of the smoker (nice smokey smell) Seasoned and bagged Done

48 hour SV beef ribs, mac and cheese and spinach

I do live near some railroad tracks.......

*Readying for a large influx of water to be coming in the mail*

I want to throw myself in that pile of snow and roll around. So fluffy and pretty. I'm JEALOUS.

@kayb Well, you obviously were seriously ready to chop the crap outta some stuff

That looks so good, Kim and I am exactly the same way regarding appetite. The longer I go without eating, the less hungry. Give me bacon in the morning and I will graze all day lol.

Boy, beef short rib times/temps are all over the place I'm on part 7 of the massive SV topic and have noted the following that people have used: 150F-36 hrs 131F-24 hrs 135F-48 hrs 141F-72 hrs I started some last night. I have them at 131F. Trying to decide whether to eat them tonight.....or let them go until tomorrow night.....or let them go until Monday night...... Help?

Salads, hot wings and fries

As someone who went without power for 12 days, along with getting every stitch of laundry done, vacuum the floor, get all your candles out, get batteries in the flashlights, get all your big, snuggly blankets down and for sure have a lot of alcohol on hand . I have a gas stove so I could use my burners to cook and warm up the kitchen.....lots of wine helped, too lol.

More info on the newbie SV thread

I found some venison steaks from 2013 in the freezer--yes they were buried. Anyway, I decided to thaw and SV them. I know now why they were buried....they were cut kind of thin in order to make chicken fried venison. I decided to forge ahead and use them. Again, we raved about the SV way of cooking. Since they were so thin and I knew that I would be searing them after the water batch, I used a temp. of 120F (we like them rare) and did them for about an hour and half. Good stuff. PS. The cut was the end of the backstrap.

Spinach salad, oysters and SV venison steaks

I don't do mine in the shell, I butter silicone cupcake holders, crack the egg and away we go.

I push the steam button, make the time 3 mins. and quick release. Mine turn out just like you want them. Whites are set, yolk runny.

You guys are making me feel terribly disorganized. Stop it.

Not sad to see Angelina go. Yeah, how could she miss putting the food on the plates? Wesley kind of grew on me so I was sorry to see him go.....but I think that was his butt that we had to see (no more of that please). Yay for Karen! Super glad Isaac didn't go. I think he's a good chef and he's funny as hell.

I'd say there was a bit more fat than what I started with. However, wild geese have significantly less fat. I couldn't really say if they taste different because I don't think I've had non-wild goose before...... Thanks for the tip on reheating. I didn't worry about it in this instance because for these legs I think you could SV them for days and they would still be good.

Thank you. I have read about that.....I took a chance, I'm sure...but it was very late at night and I was tired.

So, we had the SV wild Canadian goose legs last night for dinner. I wouldn't have thought in 10 million years I'd have EVER eaten a wild goose leg for dinner and enjoyed it. Ronnie and I couldn't stop raving about them. They were like the most tender chicken leg you've ever had (and that is a HUGE compliment for a goose leg). If only the hunters and hunting guides would start doing this. The guides would be talked about for years if they made goose taste like this. I just can't believe how good these things are. Dry brined in the "sweet" brine mentioned above over night. Rinsed. Vac packed with a good dollop of pork lard. Into the bath at 179F for 11 hours. I then took them out and threw them in the fridge. A couple hours before dinner yesterday I put them back in at 179F to heat them up again. So they went for a total of about 13 hours. I wish I could give everyone a bite. So tender. Yes. I'm a raving lunatic now. I want to shout it from the mountain tops lol.

Liuzhou, I'm craving spicy food. Your stuffed peppers look good. Franci, I always drool over your pasta. SV wild Canadian goose legs, taters, stewed tomatoes and stuffing.

I'm only in 2008 in my reading of the SV threads and I've seen smoking pork ribs before SV'ing, but not beef short ribs. Would beef short ribs be good if I threw them in the smoker for like 15 mins before SV or is that a dumb idea?