JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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51 minutes ago, gfweb said:
Raw meat isn’t very tender unless it’s tenderloin or something like it. Tough meat certainly tenderizes with time rather than temp, but I’ve been surprised at how something like a strip steak is more tender at 130 than 124f for an hour Sv.
No , not trich issues for me. If there were I’d just freeze it first. (Only polar bear trich can survive freezing)
But even lamb chops taste better at 134 than 130. Better texture.
Pork is negotiable. Lamb chops close to well done for me.
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1 hour ago, TdeV said:
How does one make a gravy from the sous vide bag water? I've just removed a lamb shoulder from the sous vide and thought to reduce the liquid to a gravy, but heating it made it congeal. Smelled good, looked awful.
Is this a trick question? One pours the bag water down the drain.
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11 minutes ago, Kerry Beal said:
A whole lot of people were down at Low Island tonight - not the quiet sanctuary to which I have become accustomed.
And the submarine still there.
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3 minutes ago, gfweb said:
That looks foul
I only could hope that it was mole.
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1 hour ago, Kerry Beal said:
I must confess I didn’t actually look at the price. Let me have a look at my bill. $4.99 - a bit dear in retrospect - but we wanted them!
My Sunset Campari plastic package is now filled with Mountain Magic from my balcony. They are essentially the same tomatoes.
If one wants store bought tomatoes Sunset Campari are the way to go.
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30 minutes ago, Norm Matthews said:
My son is having friends over tomorrow. His birthday was yesterday but friends are coming tomorrow. I smoked a brisket today, at least i started it and will finish it tomorrow along with some ribs and hamburgers. The brisket flat was smoked to 195 and needs finishing tomorrow. The point went to 204 and was done nicely. I cut it off and will finish it as burnt ends. The strangest thing happened with my thermometer. After three hours, it read 193. There was no way that could be accurate. I switched probes and it still read 193. I switched to another thermometer and it read 130. I figured it was time to toss the first one and get a new one but when I took it inside and tested it again, it worked just fine. Both thermometers are in the picture. The faulty one is the round one.The pictures are of the brisket about half way through. I forgot to take one of it later. I cut some of the flat for our dinner tonight and it needs some more time in the smoker. I will put it back in tomorrow with the ribs.
If you have only two thermometers how do you ever know what time it is?
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16 minutes ago, robirdstx said:
I love Redfish!
I love bluefish! Leftovers tonight or tomorrow.
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2 minutes ago, Kerry Beal said:
Parasailing I believe it's called.
I feared it was a hot air balloon gone bad. Think opening scene of Tarkovsky's Andrei Rublev.
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19 minutes ago, Kerry Beal said:
How we get them back on the ground until Ornge comes and picks them up.
I'm almost afraid to ask but what are we looking at?
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47 minutes ago, weinoo said:
This is, sort of, an homage to @Anna N, after seeing her beautiful breakfast toast shots.
For me "breakfast toast shots" conjures an entirely different mental image.
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On 8/1/2019 at 10:26 AM, weinoo said:
I, too, recently tried the thighs at 300°F steam bake for an hour. While Significant Eater loved them, I, too, was disappointed.
Do they need to be brined in order to be wonderful - or do I need to try kosher ones?
Sorry I missed responding in a timely fashion. Reminded, as tonight's Berkshire chop is calling out to me. I try to salt poultry and most meat for at least an hour. Brining I no longer do since the refrigerator incident.
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6 minutes ago, Kerry Beal said:
That and hummingbirds I understand
Oh, then Anna is in trouble.
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20 hours ago, chromedome said:
We're a bilingual country, so one might encounter the Gendarmerie Royale du Canada (the Mounties in their francophone guise) anywhere at all.
Well, yes, but is ortolan hunting banned in Ontario?
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1 hour ago, DesertTinker said:
All great sunset pics, but pic 6, very cool...
Indeed. I was minded of the ending of Ingmar Bergman's The Seventh Seal.
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4 hours ago, Anna N said:
Following your directions of 300°F steam bake for an hour…… After 45 minutes my lovely chicken thighs had shrunk to the size of quail thighs, in another 15 minutes I estimated they would have reached the size of ortolan thighs. And then, before we had a chance to begin dinner, the gendarmerie nationale would be at the door.
They were juicy (the thighs, not the gendarmes) but ashen.
Back to 425°F next time.
My suspicion is that the Cdn version of the CSO doesn’t like to faff about and prefers to get on with the job.
I am truly sorry, Anna, for the poor results from following my advice. Are you sure it was 300F Steam Bake? I may need to do more research once I get chicken thighs again.
As for the gendarmes -- it's Manitoulin, not Miquelon. For the moment I think you are fairly safe.
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8 minutes ago, rotuts said:
I was thinking of getting the P 25 and P 20 for the CSO.
my browser is a bit dated , and the new computer is still in the box , maturing.
I couldn't get to to the check-out to see the shipping cost because of this.
just as well , I might have gotten them , and rarely used them.
there are far less expensive oven safe ceramic items for the CSO
for baking and broiling
Saved by Sloth , Id saw i was.
The 27 fits in the CSO.
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10 hours ago, CanadianHomeChef said:
Anyone know if you can vacuum seal yeast? I always seem to buy too much of it, and I hate to see it go to waste. But I could see it killing it off.
Also what about products with yeast in them (e.g. pizza dough)? If anything, I'll just it to nicely seal them in a bag that's not vacuum tight.
One could vacuum seal instant yeast but I have never seen the need to.
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4 hours ago, curls said:
Anyone use the 15 or 20? They seem quite small, not sure what one would cook in them. Tempted to place an order and trying to figure out what I should get. Ah, you enablers & tempters!
Last sale I bought the 20, 25, and 27. I only use the 27.
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Pizza, no picture. Much of which stuck to the peel. Though what charred remains I could retrieve from the oven's maw were most delicious. Disconcertingly both smoke alarms went off. One alarm has a switch whereby it may be silenced. The other alarm does not. For which it suffered grievously.
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1 hour ago, liuzhou said:
You could say the same about many fruits. There are all sorts of flavours in apples, but apples is still apples.
https://en.wikipedia.org/wiki/Grāpple
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5 hours ago, Kerry Beal said:
The evil whole wheat Texas toast made into a grilled cheese for the child.
Chicken thighs CSO for the adults.
@chefmd beat me to it. I was going to ask if there were no child protection services in Ontario. And those thighs? Is the CSO still under warrantee?
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2 hours ago, Anna N said:
Frame-worthy photos! I go to bed too early to see the sunset so I have to count on you.
I'm more likely to go to bed in time to see the sunrise.
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Amazon Prime Now puts a seal on the delivery bags.
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5 hours ago, Anna N said:
All things in moderation even moderation per Saint Julia. No moderation here. If I am going for spam then it’s spam all the way!
Turtles all the way down.
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Dinner 2019
in Cooking
Posted
Last night:
One tomato was from my balcony.
Kenji duck fat roast potatoes.
Another Berkshire chop. I do love them so. Dinner was impacted by the amperage of my kitchen outlets. The Philips Grill and the CSO tripped the breaker.