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Dinner 2017 (Part 6)


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 Sous vide pork chop, creamed kale and very untraditional horseradish made with maple vinegar. 

 

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 I was concerned that 57°C was just too low for pork but I would  be willing to go even lower next time around.  Thanks @rotuts and @Shelby.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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@Anna N Glad your pork was good--you just can't beat it SV'd...sooooo tender.  And I love the container for the horseradish!

 

Smoked ribs and turkey wings last night.  Smoked in the cold smoker and finished in the Instant Pot with a quick trip under the broiler.

 

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Cheesy squash and rice casserole

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Okra!

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1 hour ago, Shelby said:

@Anna N Glad your pork was good--you just can't beat it SV'd...sooooo tender.  And I love the container for the horseradish!

 

Smoked ribs and turkey wings last night.  Smoked in the cold smoker and finished in the Instant Pot with a quick trip under the broiler.

 

IMG_3607.JPG.4ec4e6139fd05f810f6b16cfa7dd6a5a.JPG

IMG_3604.JPG.14b09c86d0f2bfbe130a2798e3f4dd9f.JPG

Cheesy squash and rice casserole

IMG_3605.JPG.82f98f911830d9959d4c6674d4d59c2e.JPG

Okra!

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Those tomatoes.....................

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4 hours ago, Shelby said:

@Anna N Glad your pork was good--you just can't beat it SV'd...sooooo tender.  And I love the container for the horseradish!

 

Smoked ribs and turkey wings last night.  Smoked in the cold smoker and finished in the Instant Pot with a quick trip under the broiler.

 

IMG_3607.JPG.4ec4e6139fd05f810f6b16cfa7dd6a5a.JPG

IMG_3604.JPG.14b09c86d0f2bfbe130a2798e3f4dd9f.JPG

Cheesy squash and rice casserole

IMG_3605.JPG.82f98f911830d9959d4c6674d4d59c2e.JPG

Okra!

IMG_3606.JPG.efaa285848b4aa10c84fe762d251d8ab.JPG

IMG_3608.JPG.5abd3c4ba73827341a18f27d977b80ae.JPG

 

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3 hours ago, rotuts said:

@Anna N 

 

just take your pork to the pasteurization point , w a given tamp , and you will be fine.

 

try 130.1 f or 

 

54.5 N. of the Border.

 

I have a temptable !

 

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54.5 C is my chosen temperature  four most beef cuts. Dunno about pork.  We shall see. 

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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A )  pork is pork

 

B )  P.Loin  in  SV'dish  thinking is a  fairly tough, on the eG tenderness scale

 

Id think 130.1   for the right bit of time  might fix that.

 

granted  still a bit5 flavor-less

 

Fresh Porkey Herbs ?

 

maybe

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On 8/20/2017 at 7:13 PM, Mmmpomps said:

OH its very easy! I just cut it in half, popped it in the IP with Pork Belly in the pot tonite~~~
 1/2 cup apple juice or beer
1/2 cup water
1/3 cup brown sugar
5 cloves of garlic
2 tbs soy sauce
1 tsp Salt
1 tsp Pepper
Manual High Pressure for 1 hour

 

Remove and pat dry then crisp the skin in a dry cast iron pan on medium high heat.

 

Thanks!

 

Dejah

www.hillmanweb.com

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This wasn't tonight...however a while back someone posted about marinated mushrooms from Time-Life's The Cooking of Italy (p47).  Many long years have I owned this book but never made them.

 

Well I made them.  They were excellent.  Though somehow I recall I forgot to post about the mushrooms and thank the person.  (As inferred from the fact I left the book sitting out with a marker in that page.)

 

And now I can't remember who to thank.

 

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3 hours ago, JoNorvelleWalker said:

This wasn't tonight...however a while back someone posted about marinated mushrooms from Time-Life's The Cooking of Italy (p47).  Many long years have I owned this book but never made them.

 

Well I made them.  They were excellent.  Though somehow I recall I forgot to post about the mushrooms and thank the person.  (As inferred from the fact I left the book sitting out with a marker in that page.)

 

And now I can't remember who to thank.

 

 

Oh I bet that was good. Are they similar to pickled mushrooms? I tend to put an order of Victoria brand marinated mushrooms in my shopping orders and eat them like candy with a bit of sea salt. My latest jar though- some of the shrieks are a bit gray in color and I'm unsure if that's normal. 

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 Traumatized zucchini (it suffered a little frostbite at the back of my crisper drawer) sautéed and then sprinkled with cheese and broiled and a couple of fried eggs. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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9 hours ago, JoNorvelleWalker said:

This wasn't tonight...however a while back someone posted about marinated mushrooms from Time-Life's The Cooking of Italy (p47).  Many long years have I owned this book but never made them.

 

Well I made them.  They were excellent.  Though somehow I recall I forgot to post about the mushrooms and thank the person.  (As inferred from the fact I left the book sitting out with a marker in that page.)

 

And now I can't remember who to thank.

 

Was it @Anna N?

 

Lasagna last night.  I think the cheese on top was trying to send me a message but I can't decipher it.

 

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51 minutes ago, Shelby said:

Was it @Anna N?

Not me.  I did some interesting mushrooms recently but they were definitely not from The Foods of Italy. 

 

Here you go. 

Edited by Anna N (log)
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Fried duck breast, chips and what my son calls "mangy trouts". The duck is overcooked for my liking, but I'm still getting used to the new cooker. It is great for Chinese cooking (i.e. damned hot), but impossible to turn low enough to do the duck as I like it, so I used a stand-alone induction cooker for the first time for duck breasts. More experimentation needed.

 

Stil, it wasn't bad. Served with a nice bottle of Italian Rosso Conero 2013.

 

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Burger night last night.  Union Square Cafe's recipe for tuna burgers for the ladies

 

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Beef burgers for the gentlemen

 

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Cherry pie baked by my 15 year old niece for dessert.  She's really into Twin Peaks and I think a little in love with Agent Dale Cooper.  We are watching the finale of season two today.  I don't think she is going to be very happy...

 

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@liamsaunt, that is one damn fine cherry pie! But, but - tonight's not the finale!!! It's episode 16 - I think there are 18 episodes this season, so we're getting close. I'm right there with your niece! (And have mentioned a damn find cup of coffee, as Dale Cooper would say, somewhere in one of these threads.)

 

Beautiful burgers, too!

 

ETA - oh, I see you're talking about Season 2. I'm on Season 3. Whew!

Edited by cakewalk
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Last night was ribs.  As is usual these days, I made half of them char-siu style for my wife, but I did something different (and as far I know, new) for the normal smoked style ribs.  Normally one smokes the ribs as a rack, or at least part of a rack.  But the char-siu ribs are done individually and they cook in half the time, so I thought why not do that with BBQ style ribs?  We end up cutting them apart to eat them, so pre-cutting them means they cook faster and there is more surface area for rub, sauce, and smoke penetration.  Win!  So last night I gave it a try.  They came out very good, perhaps a bit over-done but still very good. I am calling them Blasphemy Ribs. Served with smoked, slow-roasted potatoes, another experiment.  3 hours at 225F in the smoker. They were OK, very smokey, but the exterior was a bit leathery.  I think I will stick with higher temp roasting.  Also served with salad and fresh snap peas, cooked ALV.

 

The blasphemy ribs:

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Plated:

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Char-siu style:

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Mark

My eG Food Blog

www.markiscooking.com

My T shirt site: Guy Bling

My NEW Ribs site: BlasphemyRibs.com

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26 minutes ago, liuzhou said:

 

I'm male but I'd go for the tuna.

 I am female so you can have mine. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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