Shelby

Sure! It's basic....but it's just so unlike us to like anything with sugar in it (when done with meat) that it seems exotic to us lol. 1 C. Salt 1/2 C. Sugar 1 T. Thyme 2 T. Black pepper 1/2 t. nutmeg The original recipe called for the zest of a large orange, which I didn't have. I think adding some juniper berries would be good, too. I've done anywhere from leaving the goose overnight ...so like 18 or so hours...to four hours. If you want more of a "corned" taste, do it the longer time. I rinsed them off before putting them in the vac pack bag.

I'm impressed that he could get the nuts open without a cracker! Must have strong hands.

Hmmm...that's an interesting thought. Might have to try that next time. I suspect that it will make the meat less tender again, but I'm game to give it a go

Still playing with geese. I wonder if I'm going to wear my circulator out . Ronnie got these: I marinated these small pieces from the back of the goose in the "sweet" dry brine and SV'd them at 180F for about 8 hours. We were impressed (again). The meat was fall apart tender. You could literally put this on a nice rye and call it a corned beef sandwich. More legs are going in shortly.

No, I've said all along that they are not crunchy. If you're looking for crunch, the PC is not the way to go They are more like the regular KFC chicken.

LOL don't mess with the Chef.

Kay, you will really enjoy that Charcuterie book. I know we have

Well, first of all it was chicken hearts and gizzards but I suspect that chicken meat would be the same way. The texture was tougher on the ones we pc'd first. Edible, but tougher.

I have one that languishes in a drawer. I can't remember where I got it. Williams-Sonoma? I dunno. Anyway, we used it a few times and, like Rob said, it got totally gunked up and I think it even started on fire once lol. I think you would definitely be happier getting a chamber one.

Schwan's even comes to the tiny town that's way up in the Colorado mountains where my mom lives. I think they come once every two weeks? My mom raves about their scallops. My grandpa used to get ice cream that he really liked.

Ain't the IP great? Glad the soup was a hit. I just poached 2 eggs. 1 cup water. Steam for 3 mins. QR. Perfect. Also, I did a test last night. We were discussing earlier in this thread whether you could pressure cook meat and then fry it. I split a batch of chicken gizzards and hearts (also had some goose livers and hearts in there too) and did one batch by frying and then pressure cooking. The other I pressure cooked and then fried. These are the ones I PC'd first Then I soaked them in milk/egg mixture After this I dredged in flour (that I added Lawry's salt, garlic and pepper to) and fried. As you can see, the breading did not stick to the meat that was already pc'd. Left is the pc'd one that was then fried. Right is fried and then pc'd You can see that the middle batch is the one that I pc'd first and then fried. So, we liked the batch that was fried first and then pc'd. Also, after pc'ing a lot of the grease from frying was in the bottom of the pot, so I deemed them healthier.

Questions: Ronnie brought home beef ribs. I've been studying up. Seems the 72 hour method is the way to go? I will have some serious evaporation issues. Thus, it seems it is time to buy a cooler. Since my circulator is a clip on kind, I'm thinking to have Ronnie cut a hole in the lid of the cooler that will fit it. Do people do that? If I didn't want to wait on a cooler, I suppose I could try the saran wrap method... What does one do if their long SV time has to be interrupted? Are you just out of luck? Just my brain wondering.....

I just cannot imagine this. If I were with someone that did that I would die of embarrassment. I guess that's why he's and ex........(I kid, I kid)

I'm thinking we need a thread called "People Are Strange" 'cause I need to hear these stories.

Host's note: this topic was split from the Cost/Value of nursing a glass of water in a restaurant topic. Let the stories begin. :-D I admit, I do not get out much, but do people really go to restaurants and do this????

Years and years ago--I was like 10? So like 30 years ago when we lived in Colorado we went to the big city, stopped at McD's on the way home, and mom got some chicken McNuggets. She got SO SO sick. No bathrooms where we were for a long while. I'll never forget how miserable she was. I don't think she's ever let another McNugget cross her lips. Now the fries are another story. I agree they are GOOD.

'Twas Ronnie's birthday yesterday. He requested chicken fried venison steaks and Texas sheet cake. Someone take this cake away. It's staring at me. I had a bite.....oh man, I could just dive face first into it. Damn this diet lol.

Yes, Ronnie must have removed them because I didn't and I didn't notice them (I'm sure I would have).

We did try them both. I didn't notice a difference in the breasts due to brining time at all. I need to do all the same brine and test again because we liked the "sweet" brine so well that it might have colored the results.

@Ann_T @liuzhou I don't own a ricer. Do I need a new love? I'm feeling left out lol. SV goose that my husband shot a few days ago. Some kraut, breaded tomatoes and scalloped potatoes to go with.

Ok. I was just worried about "build up" happening inside the circulator. So, I've been working with the goose. I did two different dry brines. One used sugar, salt, black pepper, thyme and a bit of nutmeg. That one made me a bit nervous because of the sugar...not big on "sweet" meats. The other one I made used salt, garlic, black pepper and thyme. I did the legs , one breast and the heart (heart not added in the picture yet) in the "sweet" brine and the rest in the other. Wouldn't ya know it, we LOVE the "sweet" brine --the other is ok, but the flavor of the sweet is awesome. It's not really sweet at all. I'm just calling it that to differentiate. One breast and the heart rested in the brine for about 6 hours before I put it in the water bath. The other I didn't brine until right when I put it in. I have a ton of pork fat that I rendered so I used a dollop or two in each bag The two breasts ended up in the water for about 6 1/2 hours at 136 (my temp thingy either does 134 or 136, not 135 lol) . The doneness of the meat was good (could have been maybe a tad more rare) , but it still was a bit tough. Edible for sure but we agreed it could have gone for at least 2 more hours....maybe even more. The taste was delicious and definitely showed us the potential. Oh and it was SO juicy. Now, on to the legs. And....a possible big screw up. I must report the good and the bad sigh. I decided to confit them. I used pork fat again. Right before I went to bed I started them in the water. I set the machine at 180 and figured to let it go for 10 hours. After the breasts needing more time, I figure the legs are gonna need a LOT of time. Anyway....so, I also covered the pot with some foil thinking that would help with evaporation some. My lab Chum ALWAYS gets up at least twice a night to go outside so I didn't worry about setting my alarm to check on the SV. Wouldn't you know it??? She didn't get up ONCE . So, I woke up with a start about 5:30 and went to check. SV was beeping ....sigh....the water level had dropped and so the machine stopped (which is good to know). The temp of the water was 90F. I added water and started it back up, but I know that I shouldn't eat them now. Right? I've had to turn them off now and they are resting in the fridge. I felt them thru the bag and they definitely need more time. I want to keep going this afternoon to at least see if I can get the texture right. I bummed that I screwed up. PS---the heart--AMAZING. SO GOOD.

The circulator. I don't have scale yet....just being preemptive.

How do you clean your SV? I've read to fill a pot up and put a couple TBS. of CLR in. I've also read just plain ole vinegar. I have hard water.

Reverse hot dog guy=genius lol

Just watched last weeks epi. PLEASE tell me Angelina goes this week. I'm sure she has talent....but she needs a few years of "seasoning" to get up to the level the others are on. The quick fire challenge was irritating. All the best date stories. I can do without that. And, milkshake guy...I need to go back and watch, but I swear when he first told the story he said he had his tonsils out??? Later he said teeth..... must re-watch. Or maybe I don't really care enough to re-watch lol. Manbun--Potato sauce? Whatever. Still like Kwame and Isaac is a hoot. And messy guy...he's not so irritating either. I'd like Isaac's dirty rice recipe.