Dinner 2016 (Part 2)

[liuzhou]

@liamsaunt Love your bowls. I am sure I would love the soup, too.

[Anna N]

@liamsaunt

 I am impressed with your bowls, with your soup but most of all with the whole concept of a soup bar for a family meal.  

[Shelby]

Why why why didn't I start SV'ing YEARS ago????  I am so late to the party and I know you guys are sick of me extolling the SV virtues ......but I'm going to rave again lol.  I had 2 double cut pork chops in the freezer that I was saving for a special occasion.  Well, the fact that it was Saturday was special enough because I wanted them.  

 

The last time we made these, they were dry (sorry Ronnie, but they were lol) and I had long ago decided that pork just wasn't my other white meat.  That tune has changed.

 

Scalloped taters to go with.

 

 

 

 

 

 

[Norm Matthews]

Rotus, if you click on the link at the end of this post, it will take you to the notes I made  while smoking the brisket.

[Anna N]

@Shelby

 

I have to agree with you on pork chops. I had given up on them until I discovered sous vide. Yours look quite amazing. 

[rotuts]

@Shelby    

 

v

 

Id not worry about the past

 

Id look to the future:

 

find a whole Loin from the pig

 

trim it carefully    ( the knarly bits on the top etc. )

 

bag the result in 1/2 or 1/3 long cuts  down the line of the whole loin  ( not the tender loin )

 

cool 130.1 for say 6 - 8 hours, or more   Quick Chill  freeze

 

best thin cut sandwiches in you area or mine when the heat and humidify get above 90 F

[BonVivant]

Got a whole lamb shoulder (1.5kg) and this is the first meal from it.

 

 

[ElainaA]

Simple roasted chicken, roasted potatoes and garlic, blueberry chutney and, in my opinion, the star of the meal, a salad of carrots, fennel, celery, apple, endive and radicchio, dressed with lemon juice, olive oil and a little salt. 

 

[Paul Bacino]

Made Alton Brown Baked Crispy Chicken wings!!  For the UFC  Diaz  fight!!

 

I dry rubbed these, first!!

 

 

 

Sauced w/ Fraanks Hot Sauce /Louisiana hot sauce and Butter   -- touch of scorpion pepper    ( Half were  left dry rub only )

 

 

 

 

Edited March 6, 2016 by Paul Bacino (log)

[rotuts]

Well

 

Ive got most of AB's stuff

 

do you have a ref ?

 

tasty it looks

[suzilightning]

Last night was leftovers of whole wheat spaetzle, red cabbage with grape jelly and apple and sauerbraten.

 

Just finishing up a mish mash red lentil soup from two of eG's Pam Reiss' Soup book.  Also have Anna Thomas' but these hit me for what I actually have right now....

Leek, onion, garlic, carrots, bay leaf, red lentils, some nice canned tomatoes and - not in the book and no longer pareve  or maybe even kosher - a turkey Italian sausage.  A bundle of fresh herbs and a bit of salt.

For Johnnybird's liking I will take the casing off of the sausage and discard it.  Also thinking of finishing with a tiny drizzle of honey(cranberry or broadbean) or some balsamic.  A loaf of rustic bread and a simple romaine salad to go with it.

[sartoric]

Corned beef cooked in the pressure cooker. Veggies simmered in the broth, plus mustard sauce and a few pickles.

 

[Paul Bacino]

4 hours ago, rotuts said:

Well

 

Ive got most of AB's stuff

 

do you have a ref ?

 

tasty it looks

RT 

 

http://www.foodnetwork.com/recipes/alton-brown/buffalo-wings-recipe.html

 

Basically Steam 10 mins..  cool on rack at least 1 hr in frig.. cook 425 on rack 20 mins  flip another 20 mins.  I used convection bake
 

I allow as much circulation around wings as you can.

 

Then toss in sauce you wish

Edited March 7, 2016 by Paul Bacino (log)

[HungryChris]

Pepperoni pizza (kalamata olives on my half):

 

The dough:

 

Into the 550 F oven:

 

 

 

 

Edited March 7, 2016 by HungryChris (log)

[Patrick S]

Sister in law demanded Lechon Asado again. Mojo marinated shoulder roasted to internal temperature of 195F, thin sliced, sauced with garlic sauce and topped with pickled red onion. 

[rotuts]

@sartoric

 

Id like to hear more about your PC corned beef    thanks

[Ann_T]

HungryChris,  Now that is a great looking pizza.

[liamsaunt]

This is the only photo I got yesterday: roasted turkey.  Sides were mashed potatoes, stuffing, cauliflower-gruyere gratin and green beans.

 

[HungryChris]

52 minutes ago, Ann_T said:

HungryChris,  Now that is a great looking pizza.

Thanks very much, Ann_T , I appreciate it.

HC

[Kim Shook]

Shelby – thanks for the bean information.  I’ll be trying that!

 

Dinner last night started with a salad, of course:

 

Very bland looking plate:

But it tasted great.  Oven fried pork chop, whipped potatoes, Dana’s broccoli and cauliflower (mostly cauliflower) au gratin and rolls.  That gratin is wonderful – one of our favorite side dishes:

[rotuts]

@Kim Shook  

 

 WoW  Id be there in a heart beat !

 

well  .....

 

 

maybe after everybody else got rid of these

 

just saying

[gfweb]

23 hours ago, Anna N said:

5 hours ago, rotuts said:

@sartoric

 

Id like to hear more about your PC corned beef    thanks

@Shelby

 

I have to agree with you on pork chops. I had given up on them until I discovered sous vide. Yours look quite amazing. 

 

I do CB in the SV. Comes out great. You can make CB with much cheaper cuts that way.

[rotuts]

and  then smoke them on the  three burner weber with your own Chips 

 

@  130 F

 

Id like to find that pic tomorrow

 

just saying

 

Wow  there it is !

 

and Ive only been thinking recently about today's

 

 

M.R.

 

Edited March 7, 2016 by rotuts (log)

[ElsieD]

1 hour ago, gfweb said:

 

I do CB in the SV. Comes out great. You can make CB with much cheaper cuts that way.

 

What other cuts have you used to make corned beef?

[gfweb]

41 minutes ago, ElsieD said:

 

What other cuts have you used to make corned beef?

Chuck, top round, bavette, filet tips.

Bavette is so little that I cure it as I'm SVing it.  The other cuts I use a rub for several days depending on thickness.

Lately I've done mostly flank steak because I like it for slicing for sandwiches