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MetsFan5

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    What Are You Cooking Sous Vide Today? (Part 3)

    in Cooking

    Posted · Edited by MetsFan5 (log)

    Burgers, steak and whole chickens are things my husband likes to cook on the BGE. 

      So I’d probably not test them out SV. 

       I’m ‘nervous’ about cooking seafood such as shrimp and scallops, although scallops do need a sear. 

        I’ve even gotten frustrated with vegetables— I was stupid and had pre- cut zucchini sticks delivered and when I roasted them they turned into a mushy liquid. That really pissed me off. 

     

      What other proteins  can benefit from sv? Ham? Pork chops/ loin, I assume are a given. 

      Proteins are the biggest challenge for me in terms of not over cooking and maintaining tenderness. 

     

      Thanks for all the advice. I think I’d probably benefit from a vacuum sealer anyway and I don’t have any appropriate sized container to sv in so if amazon has a deal I’ll look into that. 

    Dining in Bermuda

    in Caribbean, USVI & West Indies: Dining

    Posted

    I have a feeling I may not eat all that well. Being in the Hamilton Princess. 

      That’s okay anything is better than this rainforest like climate in the NYC Tristan’s area right now. I’ll be on my own for a few days and maybe nights. Is it safe for me to explore the area around the hotel on foot? If not I’ll just stick to Marcus’s and the pool bar. 

      Is there a decent Uber presence there? I’m thinking we should hit up duty free on the flight out. 

    What Are You Cooking Sous Vide Today? (Part 3)

    in Cooking

    Posted

    I think I may need to throw myself into to Sous vide  world. 

       I’ve been Servesafe certified for ages. I’ve worked mostly in the FOH. I need to actually have a cooked protein for my husband when he gets home (anywhere from 7:15-9pm) during the week. It seems that sous vide could permit me to hold the protein until he comes home and maybe sear it If needed. 

     

      Keep in mind I am lacking basic cooking skills. I can’t cut anything to save my life. My mom is a really good Home chef and I went from living with my parents to eating on the go and spending the bulk of my income on rent. Mathematics is the devil as far as I’m concerned and forget trying to convert weights or temps. 

     

      Can I do this? I am a borderline millennial. Maybe an app can help? I’m tired of ordering out and I don’t trust myself to cook chicken in any way that would be appealing at all, or any other lean protein for a weeknight dinner. 

     

    I sinply cant eat red meat more than 2x a week. 

      My husband loves it and will eat it at work. So I feel like sous vide could be more forgiving with poultry, pork and even shellfish like shrimp and scallops. 

     

      Any advice on a starting job point is appreciated. I don’t want to spend thousands but I also need someone advice about something that will be easy to use and can use imperial temps. Also what accessories would I need? 

    Shrimp and Grits

    in Cooking

    Posted

    I bought a 2lb bag of “Charleston’s Best” at the airport in Charleston in March. No doubt they were overpriced. But they are white grits which to me, who knows only knows polenta due to my Italian heritage, were a bit different. As I’ve said previously I did increase the liquid to solid ratio and it was easy to make delicious grits. The recipe on the bag had me rinse them. I likely won’t do that again— it just left a mess. The end result was great and the easiest thing I made. 

      

    • Like 1

    Shrimp and Grits

    in Cooking

    Posted

    I made @Kim Shook ‘s sherry shrimp and grits recipe tonight. 

      Despite having 15 years experience in the restaurant industry and a bachelors in hospitality management, I am a crappy home cook. My knife skills are likely those of a 3 year old. I’ve been taught again and again and I can’t master a technique and don’t trust myself. So the prep took me a while. I do have a food processor but it’s an 8 cup one and gadgets aren’t my forte either. 

     

      The end result was delicious. Both my husband and I were groaning because we kept going back for more. 

     

      I have white grits purchased from Charleston. I did their suggested addition of heavy cream and club soda towards the end and it was a success. I did think the cooking time to ratio of liquids was low but read that that is common. 

     

       I literally have no proper cooking skills or experiences because my mom is a very solid home chef that I never needed to learn how to cook and enjoyed the college diet of ramen, take out and grilled cheese. I also worked I’m fine dining restaurants so my post shift meals often included prime rib, shrimp de jounge, oysters, ahi tuna, etc. 

     

    do many thanks to @Kim Shook for giving me a bit of confidence. 

     

      Perhaps I should start a thread; Meredith Learns to Cook at Age 38! 🤗

    • Like 6
    • Thanks 1

    Need recommendations, Philadelphia, 1 fine dining, 1 casual

    in Pennsylvania: Dining

    Posted · Edited by MetsFan5 (log)

    I’m going down in a week and a half to see James Taylor and the Eagles. If anyone recommends a better way to get to Citizens Bank than an Uber, I’d appreciate it. 

       I like the Good Dog Bar as its been a  favorite of mine for a while. Nice bartenders. 

      I’m a Scarpetta fan so i can’t not recommend it. 

       House of Prime Rib is decent. 

    • Like 1

    What do you do when you can't stand the heat but can't get out of the kitchen?

    in Food Traditions & Culture

    Posted

    25 minutes ago, lindag said:

     

    Wow, you're made of sturdier stuff than I.

    I like it cold  for sleep and 60 would be about perfect.  Daytime 68 is nice.

    Summer, when it's so hot I can tolerate up to 76 but any higher than that I get crotchety.

     

     

     

     

     

      Our house holds the AC nicely we have a lot of large trees surrounding the house. 62 is for sleep and 64 is for day time. 

     

      When I run my ovens though it gets the kitchen hot very quickly. So I’ve been avoiding them. Tonight’s dinner is left over delivery pizza using the pan method.  

    • Like 1

    What do you do when you can't stand the heat but can't get out of the kitchen?

    in Food Traditions & Culture

    Posted

    @Shelby I am so sorry! I would probably stay at a hotel of our AC bit the dust! I keep my home at 62-64 degrees and my central air isn’t keeping up as well as I’d like but it’s in the 60s. I have health issues that respond really poorly to heat. 

     

      Anyway I think you should plan a seafood night! Shrimp cocktail, order some oysters and clams if you like them and or crab claws and go to town! 

      A nice cold Sauvignon Blanc always helps too. 

    • Like 2

    Shrimp and Grits

    in Cooking

    Posted

    All I currently have in terms of shrimp in the house are frozen and cooked shrimp. I’m assuming if I tried to make shrimp and grits with them it would be heresay or at the least not come out tasting well. Am I right? 

    Dinner 2018

    in Cooking

    Posted

    6 hours ago, gfweb said:

    In What kind of shape does it show up?  I always imagine a doggy bag -looking affair

     

      It comes in microwave safe plastic containers that we reuse. Except for pizza of course. 

    • Like 1

    Dinner 2018

    in Cooking

    Posted

    3 hours ago, JoNorvelleWalker said:

     

    Good for you!  I don't believe I have ever done this either.  Maybe someday.

     

     

      😝 I’m ashamed. I take full advantage of both DoorDash and Grubhub to deliver dinner at least twice a week. Restaurant chefs are much better cooks than I am. But to be totally honest, growing up we always had a local pizzeria deliver on Fridays. 

    Wegman’s Brand Products

    in Kitchen Consumer

    Posted

    @rustwood sorry for the late response. Because we are a family of three (two adults and a dog) we stopped our Costco membership. They don’t have gas stations in my area and we can get our bulk staples from amazon Prime for the same price. My husband hasn’t tried their Manchengo. 

       I bought a 4 pack of lobster tails for $35. They were all a good size and labeled from US. I didn’t completely defrost them because of time, but they were precut and despite being a bit over cooked (my fault) they were really tasty! We had two each and I doctored up a ‘Wegman’s Best’ Caesar salad with extra lemon juice and fresh pepper and it was a delicious meal. Much better quality than we’ve gotten from Whole Foods and the price point, IMO was great as most lobster tails I’ve bought were at least $10 a tail. 

     

       They also sell Miso Easy which is basically a squeeze bottle of miso soup concentrate. That is my go to when I’m not feeling well. 

     

      Their precut zucchini sticks are a fail. They’re good eaten raw but they don’t roast at all. They turned into a gooey mess. That had me cursing because I knew I should have just bought a zucchini and cut it myself. The first time I didn’t salt it and wound up with the gooey mess. So I salted the rest for an hour. They released a lot of water but were totally shrunken and unsalvagable. Things like this happening are why I hate cooking. When my husband gets home after 8pm and I spent time trying to make a balanced meal and fail I get super frustrated. 

    Lunch! What'd ya have? (2018)

    in Cooking

    Posted · Edited by MetsFan5 (log)

    @Kim Shook would any of the Wegmans “ready to eat” items appeal to your mom? I started a thread in the Kitchen Consumer topic and their items. Their gazpacho is prettt good, same with the beef on weck. 

      That grilled cheese looks delicious! I buy Wegman’s pre-cooked ham slices and throw them in salads and potatoes au gratin. I don’t really cook that much since my husband is so busy at work I feel like it’s interupting him to ask what he may want for dinner (and I never know what he had for lunch or if he had it) and he comes home so late that frequently he doesn’t want a full meal. So having certain pre-prepped things, like Wegman’s bacon wrapped scallops and Caesar salad are super handy. 

    • Thanks 1

    Dinner 2018

    in Cooking

    Posted · Edited by MetsFan5 (log)

    20 hours ago, HungryChris said:

    Having just (at your suggestion) found a video of Anne Burrell, making them and will definitely give it a try. Thanks.

    HC

     

    When and or if you do make them, be sure to have a loaf of quality French bread to mop up the excess butter, breadcrumbs and clam juices! 

    • Like 1

    “Foodie” Instagram Accounts

    in Food Media & Arts

    Posted

      Does anyone else follow particular “food” based Instagram accounts? I follow most of the restaurants local to me in Morristown, NJ along with most celebrity food chefs. “FoodBaby”, while a bit cheesy is cute as hell. I only very occasionally post food to my personal Instagram but does anyone else post their meals regularly? If not can anyone recommend favorite food related accounts? 

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