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TdeV

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Everything posted by TdeV

  1. TdeV

    Dinner 2025

    WHAT AN INCREDIBLE BLT ! ! ! GORGEOUS AND YUM. Looks delish. Could you please post the recipe?
  2. @IndyRob, the roast wasn't a perfect texture. I swear that I did not have the roast long in the hot sauté pan (20 seconds a side x 3) but it was a knobbly shape because of the tied string, so I put a heavy bacon press on it. Usually I like my beef more medium than rare, but his had a medium to medium+ texture and was a bit tough or dry. I'm wondering also if the meat was long in the freezer (I hadn't dated the package). No one on eG has suggested a lower temperature for the sous vide. Of note, this was done in the Anova sous vide without being confined to plastic. Many variables to consider for the next attempt! Edited to add: My rub was a failure; it washed off. It had a lot of salt in it, so the jus was not tasty. Herbs and spices would have helped, I think.
  3. Jo, I'm sure you've told this already, but what is a chicken pop and how did you do them? @JoNorvelleWalker
  4. This Saturday we'll be having a Wine Time. Sous vide flank steak is planned as one of the dishes. The flank steak is 1.6 lbs, about 10" - 14" long (it's currently folded). The plan is to marinate for a few days, then sous vide. In the past we've sautéed after the sous vide has finished. Currently, no outdoor barbecue. Suggestions? Recommended time and temperature? @rotuts @gfweb @btbyrd @Okanagancook @ElsieD
  5. @Tropicalsenior, I don't seem to have your banana bread recipe. Provide me with a link, please?
  6. @rotuts. Yes, I didn't like the drippings. Also my rub included quite a lot of salt which "steamed off" in the Anova. Both DH and I had sliced roast for lunch, me in a country style sourdough loaf (Panera) and DH in a tortilla. My roast slices weren't super thin, but they were mighty tasty. I shall have to try this experiment again.
  7. There was no sauce, so it was mildly dry. In the ChefSteps video, the chef browned the roast before the sous vide which I didn't do, so I did the browning at the end. I wasn't sure how to apply a frothed egg white coating on warm meat (would it have cooked it? And then should I have cooked it again?) I didn't like roast drippings. I will make a sandwich today and report on the meat as a leftover. We also had new potatos roasted, served with French butter. And a lovely succotash. The okra was broiled/steamed with @Okanagancook's method. Okra was trimmed and threaded on thin skewers, painted with oil, dusted with spices (in this case Ruth Ann's Muskego Ave Seasoning from Penzeys). 400ºF with 25% steam for 7 minutes a side. Our dinner guest raved at how great was the okra that I found myself telling my memories of various dishes Okanagancook has made and tales she told. Unfortunately this was when I realized that I had forgotten to take a picture of the okra. Sorry.
  8. TdeV

    Brie and Camembert

    https://www.cbsnews.com/news/larry-olmsted-real-food-fake-food-new-book-investigates-fraud-labels/ Turns out there's a lot of mislabelling around. Larry Olmsted's book was published in 2016 and has LOTS of instances of misappropriated food labels. I found it a fascinating read. Edited to add that I have no idea if this is the case here.
  9. Can't edit to fix: Why are there instructions to cut off the bread crusts (and discard) when making breadcrumbs?
  10. Why are there instructions to cut of the bread crusts (and discard) when making breadcrumbs?
  11. TdeV

    Lunch 2025

    @RWood, so delicious looking!
  12. What defines a "soft dough" ?
  13. Can I use the Bamix immersion blender to mix dough for flatbreads?
  14. See also Delish! at Thriftbooks.
  15. Hi David, eGullet is a great place; you'll soon make piles of friends. Welcome!
  16. Delish! the JW Jackson Recipes, by Philip R Craig and Shirley Prada Craig ISBN 0-9771384-2-9 ©2006 Smoked Bluefish Pâté 5-6 oz bluefish, shredded 8 oz whipped cream cheese 1/2 tablespoon finely diced red onion (or sub with chives) 1 teaspoon prepared horseradish 1 teaspoon lemon juice Dash of Worcestershire if desired Mix all ingredients together by hand. Serve on your favourite chips or bread.
  17. I don't trust the microwave not to destroy the dish. 😂
  18. In the freezer I discovered a pyrex dish with frozen contents, some kind of stew-ish thing. I moved it to the fridge. I'd like to serve it for dinner tomorrow night. My experience is that fully frozen big items (not soup, etc.) don't thaw in 24 hours. I could place it in a baking dish in the sink, fill with water, weighted down by something, for a couple hours. I could put it in the Anova oven and heat on some low setting. Or . . . What do you suggest?
  19. Could you please point to the exact recipe? I get two pages of results from my search but none seems to be the right recipe.
  20. Philip Craig was the creator of the JW Jackson mysteries on Martha's Vineyard. JW is a retired Boston policeman living on his Dad's fishing camp on the island; he earns enough to get by by doing odd jobs. and fishing. He's extraordinarily fond of bluefish. There are 22 mystery books and one book of recipes, Delish! There are recipes for Smoked Bluefish, Smoked Bluefish Pâté, and Smoked Bluefish Salad. Smoked Bluefish Pâté uses bluefish, whipped cream cheese, 1/2 tblsp onion (or chives), plus teaspoon each of horseradish and lemon juice. Dash of Worcestershire if desired. And if you like bluefish and mysteries, read the series!
  21. TdeV

    4th of July

    Sorry for the delay in posting our July 4th pizza. Dough pushed out to create a rim. Thin layer of olive oil applied to base, blotted up. Garlic powder. Added 3/4 pint blueberries. Covered blueberries with thin slices of Bayley Hazen Blue Cheese. Added mozzarella and shredded Parmigiano Reggiano Cheeses. Baked for 7 minutes at 550ºF. Added some fresh rosemary from the garden. Quite juicy!
  22. Okay. I used salt in the rub. Most of the rub fell off with condensation. I'll taste the jus though. Got it. Will need to make some bread soon! Not sure what's going in the herb crust yet.
  23. I do want to try that egg white crust, for sure.
  24. @btbyrd, Chimichurri seems to include 1/2 cup olive oil (which seems it might not work well with egg white froth). Or do you have a different chimichurri recipe?
  25. Thanks, @btbyrd. The roast is on a cooling rack inside the pyrex cooking vessel, with about 3/8" condensed vapour with, it seems to me, ALL my seasoning spices. Grrr. It'll come out of the oven late this afternoon, whereupon I will dry it, put it in a bag and ice it. Refrigerate. On Saturday I will need to reheat and finish the roast. Here's my theory: Take out of fridge and rest for 1/2 hour. Reheat in the bag via sous vide for about 1 hour. Open the bag and dry the roast. Maybe skip the gravy. Then make the egg white herb crust with some herbs from the garden. Anova's top temp is 482ºF. 90 seconds on each of 3 sides? Thoughts?
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