mgaretz

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About mgaretz

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  1. Cuisinart Recall

    I ordered mine on 12/27/16 and it just arrived last week.
  2. Dinner 2017 (Part 6)

    Yesterday my wife wanted spaghetti for dinner, so I made my chunky red sauce. But after the previous night's dinner out of a huge carnitas chimichanga, I wanted to cut some carbs so I was going to make zoodles for me and whole wheat pasta for her. Upon opening the fridge to retrieve the zucchini, I discovered we still had green beans, so I made those instead. Served with salad, a couple of glasses of red and compressed watermelon for desert.
  3. Dinner 2017 (Part 5)

    I forgot to take pictures...but you've seen all this before. My son is in town for a few days and staying with us. Tonight I made baby back ribs, smoked and char siu style, corn on the cob and compressed watermelon for dessert.
  4. Dinner 2017 (Part 5)

    Pork loin chops, cooked SV then torch seared with a maple-bourbon-hickory smoke glaze, served with yet more green beans (which you will keep seeing until the package is gone!
  5. Dinner 2017 (Part 5)

    Tri-tip, cooked SV then torch-seared. Served with green beans a la Voltaggio, salad and a few glasses of Rocky's Block red.
  6. Dinner 2017 (Part 5)

    About 100 degrees here so we had a cold dinner of shrimp, carrots, celery, mini-cucumbers, avocado, red bell pepper and green beans.
  7. Dinner 2017 (Part 5)

    Not really a recipe, but a technique for cooking vegetables by vacuum packing and then microwaving them. I first was made aware of it in a post by @weedy here: https://forums.egullet.org/topic/149038-sous-vide-beets/?do=findComment&comment=1979329 I use this now for almost all vegetables that I would previously have steamed or cooked more conventionally in the microwave.
  8. Dinner 2017 (Part 5)

    Ground chuck burger, cooked SV to 133F then torch-seared, served with cauliflower in butter a la Voltaggio and salad.
  9. Help with ice cream

    I just vacuum until it gets to the point where it's almost to the seal area. Since this is a liquid, getting all the air out isn't such a big deal. As long as you have a way to keep the bag from floating you'll get good enough heat transfer to the mix.
  10. Dinner 2017 (Part 5)

    Just me tonight, so top sirloin, cooked SV then torch-seared, served with buttered white corn a la Voltaggio, salad with sherry vinaigrette and a glass of Rocky's Block Red. Fresh cherries will be later for dessert (with more RBR).
  11. Dinner 2017 (Part 5)

    Pork loin chops, char-siu style. 6 hour marinate with char siu mix used as a dry rub, cooked SV, basted with honey, torch seared then a final honey baste a sesame seeds before serving. Served with cauliflower in butter a la Voltaggio and salad.
  12. Dinner 2017 (Part 5)

    Salmon, cooked SV then torch-seared. I went back to my old honey-mustard-zinfandel glaze. I was fine, but I am liking my maple-bourbon glaze better these days. Served with cabbage in butter made a la Voltaggio. Fresh cherries for dessert.
  13. Knife Sharpening Dilemma

    Common wisdom is that a dull knife is more dangerous than a sharp one.
  14. Dinner 2017 (Part 5)

    My wife wanted cabbage as a side dish for dinner, but didn't say what she wanted as the main. Of course I suggested corned beef brisket, but she said she would prefer brisket made like a pot roast. So, brisket made like a pot roast in the slow cooker with onion, carrots, celery, potato and a little dried porcini, red wine and chicken stock for the braising liquid. Gravy made from the jus. Served with cabbage with butter, a la Voltaggio, a successful experiment. Fresh cherries for dessert.
  15. Dinner 2017 (Part 5)

    Chicken stew with chicken, carrots, peas, mushrooms, celery, onion and parsnips. Made in the electric pressure cooker.