mgaretz

Ribs last night. St. Louis style ribs, rubbed then smoked for 6 hours at 225F. Sauce applied at the 5.5 hour mark. Served with white corn, salad and a glass of John Christopher Cellars Starlight red blend from 2008. Dessert was homemade cherry-chocolate-almond non-dairy ice cream.

Not anymore they don't!

I made a second batch of Cherry-Chocolate-Almond ice cream with some changes to the recipe and it came out much better! See up-thread a bit for the recipe. Changed almond extract to 1 tbs and accidentally changed the cocoa to 4 tbs.

Beef stew made with ends of tri-tips that I cut into steaks. Tri-tip, carrots, celery, onion, potato, parsnips, peas, mushrooms and barley. Made in the Cuisinart Electric Pressure Cooker. High pressure on everything but the carrots and parsnips for 10 minutes, then quick release, then 6 minutes more with carrots and parsnips added, then natural release.

Beef stew made with ends of tri-tips that I cut into steaks. Tri-tip, carrots, celery, onion, potato, parsnips, peas, mushrooms and barley. Made in the Cuisinart Electric Pressure Cooker.

Last night I made a lasagna with homemade noodles, leftover red sauce, mozzarella, and fresh spinach layers. Served with sauteed fresh spinach and salad. I didn't have lot of sauce, so it wasn't very wet and some of the exposed noodles on top dried out and were kind of like pita chips Not exactly normal for lasagna, but it was good!

I actually cooked them in the microwave. It was one very large parsnip, weighed a little over a pound. Cooked them for 6 minutes.

My chunky red sauce with spiralized parsnip noodles. (Are those poodles? Nah, sounds too weird!)

I can't have milk products and I don't like most of them anyway. But if I commented every time someone posted something with cheese, it would get tedious very quickly. Just sayin...

Somehow I knew you were going to dis the celery! Just saying...

Home for a couple of days so I made a cross-rib roast. Seasoned with Sansaire Steak Aging Sauce and Montreal Steak Rub, then sous vide for 24 hours at 130F. Seared with the Sansaire Searing Kit and served with corn and salad. It was tender and tasted like Prime Rib, but only $3.99/lb!

The powder is a lot more concentrated since it's missing the water. So a large amount of liquid would be required to get the same flavor as the powder.

Tonight I made smoked pork loin chops. They were rubbed with Memphis Dust and then basted with honey and BBQ sauce for about the last 20 minutes of the cook. Smoked at 225F to an IT of 142F then lightly seared with the Sansaire Searing Torch. Served with steamed and buttered Brussels Sprouts and white corn (not pictured).

For those of you, like me, that are lactose intolerant, I have been experimenting with using lactose-free real dairy products. I wish I could find lactose-free cream, but no one in the US seems to distribute it. Closest I can find is Horizon Lactose-free Half and Half. Working on vanilla for now. Making a somewhat traditional custard-style, but using the sous-vide process for heating. Results have been very good so far, but a bit eggy to my taste. Going to try reducing the eggs and using some Cremodan-30 instead.

The other day I made an experimental flavor, inspired by a Ghirardelli bar that someone gave us for the holidays. Cherry/chocolate/almond. Made dairy-free of course! It came out pretty good, but next time I will cut the almond extract back. 200 gm Precision Foods soft-serve mix (vanilla) 16 oz almond milk, unsweetened 1/8 cup Torani cherry syrup 1/8 cup cherry snow cone syrup 3 tbs cocoa powder 2 tbs almond extract The syrups contain propylene glycol and the almond extract has some alcohol, so these kept the ice cream easily scoopable with a normal teaspoon right out of the freezer.

Last night's dinner was ribs made two ways: Smoked and char-siu style. Served with roasted parsnips (olive oil, honey, salt and pepper), salad and homemade non-dairy cherry-chocolate-almond ice cream for dessert:

An alternative to alcohol is food grade glycerin. When I use 16 ozs (liquid measure) I use 1 tbs of glycerin.

Sweet and Sour Cabbage Borscht. Made in the Cuisinart version. 1 14.5 oz can diced tomatoes 1 14.5 oz can of tomato sauce 1 cup water 1/2 to 1 tsp of sour salts (citric acid) 3 tbs sugar 1/2 tsp garlic powder 2 tsp salt 1/2 tsp pepper 2 lbs stew meat 1 medium onion, cut into 8ths 1 small head of cabbage, cored, cut into 3" sized pieces, separated 1 pound of carrots, cut into one inch pieces Mix everything in the pot, no need to brown the meat. Cook on hi pressure for 12 minutes, natural pressure release.

Sweet and Sour Cabbage Borscht.

Salmon, cooked sous vide to 118, applied my honey-mustard-port-citrus glaze and then seared with the Sansaire torch. Served with peas and sweet potato.

A little over 3 pounds. Not all of it is shown in the picture of the slices.

Another roast. This time I used 2/3 tbs per pound of the Steak Aging Sauce and seasoned with Montreal Rub before going into the bath. I liked the results much better than the full 1 tbs/lb. More details here: https://forums.egullet.org/topic/152590-dinner-2016-part-1/?page=9#comment-2042841

Cross rib roast, cooked SV at 130F for 9 hours, then seared with the Sansaire Searing Kit. Tasted and was tender like prime rib, but only $3.99/lb! Served with baked potato and salad.

Vertical roasted chicken. Veggies roasted in the pan with the chicken were potatoes, carrots, parsnips, celery, Brussels sprouts and onion.

Celery and peas.