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8 hours ago, JoNorvelleWalker said:

 

https://forums.egullet.org/topic/153870-anova-precision-oven/?do=findComment&comment=2279639

 

No picture but it looked like a well marbled piece of meat from Whole Foods.  Maybe I shouldn't have second guessed anova on using steam?

 

 

I'm having trouble reconciling conditions of real SV with steam oven "SV".

 

I need comparison cooking of various meats under both conditions.

 

Does Anova give any of the conditions/results/assumptions that they use to make recomendations?

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1 hour ago, gfweb said:

 

I'm having trouble reconciling conditions of real SV with steam oven "SV".

 

I need comparison cooking of various meats under both conditions.

 

Does Anova give any of the conditions/results/assumptions that they use to make recomendations?

 

Somewhat.  I suppose one could compare the anova recipe for prime rib in the APO with the anova recipe for prime rib in a sous vide bag.

 

The final texture of my roast reminded me a little of corned beef.  Flavor was fine.  And I cannot complain about convenience.  I think the results would have been better had I pulled the meat as soon as the probe reached 58C, rather than holding for hours at 57C.  I am still unsure about steam.  Probably I should have followed the recipe as written the first time through.  However, being one person in pandemic, prime rib is not something I experience every week.

 

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Roast chicken Cesar/Caesar salad.

 

Dinner01032021.png

 

 

Kenji recipe for the Caesar salad.  For the croutons I followed Kenji exactly.  For the dressing I cheated and employed my Blendtec rather than a food processor and a bowl.  I also used lime juice to thin the dressing rather than the water called for.  Probably I should have thinned the dressing a bit further but that is just being picky.

 

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We went to the pub for lunch, all ordered via app so didn't think to ask questions. My Son ordered the "Dino Pizza" - turns out Dinos are pineapple flavour and thats a no for him. 

 

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Yes my cheap ass took that dino home picked off the offending fruit, added cheese and bacon and reheated that sucker in a cast iron for his tea. 😂🤷‍♀️

 

To further my frugality, I also doggy bagged the mexican schnitzel my hub couldn't eat. I've just sliced it up, added cheese, left over bacon & salsa and made him a toastie for tea. Even used the same plate. Winning with the laziness tonight! 

 

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Edited by CantCookStillTry
Added husbands meal (log)
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14 minutes ago, liuzhou said:

@KennethT

 

Nyetimber! Great choice. I had some last year on my visit to England.

Yes, I think Nyetimber is the best of the English sparklers. Whereas most can be thin, very acidic and linear, Nyetimber always manages to get good ripeness on the fruit which gives a great weight to the mouthfeel and it's always well balanced and rounded. I first had one maybe 10-12 years ago when a friend poured it blind for a few of us. We all thought it was a high quality Champagne.

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55 minutes ago, weinoo said:

1752006991_FusilliwithsausageandRomanesco01-02.thumb.jpeg.25a6b2f85061373933ca3908b698a716.jpeg

 

More comfort food, after a lunch of take-out Chinese from Wu's. Fusilli with sausage and Romanesco.

Did you post your haul from Wu's?

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4 minutes ago, KennethT said:

Did you post your haul from Wu's?

 

No - too busy scarfing it down. But it was 1/2 roast duck, Singapore Mai fun, 3 dumpling bone broth soup, spareribs in black bean sauce and a lunch order of greens.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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A few things for broth fondue/hot pot: fresh roe, various home-made dumplings and vegetables.

z86j2fb.jpg

 

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Ingredients for one of the dumplings: North Sea shrimps, roasted prawn roe, pork mince, ginger, garlic etc.

vimTepS.jpg

 

 

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 I made two proteins on New Year's Day since not everyone in my house eats pork.  Roasted pork loin, which was roasted to 140 and served with a green peppercorn sauce

 

1781876818_porkroast.thumb.jpg.749b5cf79d4b9e8b5ba1559313909748.jpg

 

And a maple-bourbon glazed chicken.  Sides were creamed spinach and smashed sweet potatoes with carmelized apples.

 

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Edited by liamsaunt
correcting autocorrect (log)
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5 hours ago, Shelby said:

Roasted a couple of mallard ducks last night.

 

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Made a mushroom/red wine/cream sauce, Brussels sprouts and Yukon gold (I'm now convinced that these make the best mashed potatoes ever)mashed to go with.

 

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Those ducks look amazing....  if you like mashed potatoes with Yukons, try some fingerlings sometime - I think they're even better, but they're a pita to peel because they're so small.

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@Ann_T – lobster Newburg is one of my favorite dishes ever.  When I was a little girl, my habit when we were eating in a restaurant was to look at my mother with inquiry and get a subtle nod or shake of the head in return.  My inquiry was, “can I order the lobster?”  The man who became my stepdad, @Ted Fairhead, bought me two of the biggest lobsters I’ve ever seen.  Now, of course, I know that bigger isn’t necessarily better, but it sure impressed 8-year-old me😊!

 

I had forgotten, but I DO remember Stouffer’s Lobster Newburg.  They were the “gourmet” frozen food company.  My dad ate their spinach soufflé 3 or 4 times a week!

 

@Shelby – those collards look so glisteny and delicious.  And I am due for some scalloped potatoes!  Will you tell us about “mustard sauce” please?

 

@Duvel – bless your little one!  What a sweetie!

 

@gfweb – I can finally show Jessica your posts (and anyone else’s) about air frying now that we’ve given hers to her.  That fish looks excellent!

 

Happy NEW Year to everyone!  Here’s hoping for a happy and healthy 2021. 

 

On the 30th, I was still recovering from two large meals (Xmas Eve and Xmas Night) and knew I had two more coming, so something simple was in order:

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Ham and provolone with ballpark mustard on toasted white bread.  This sandwich fit the bill.

 

NYE with just Mr. Kim and Jessica.  We usually do fondue for decorate the tree night.  This year we did it for NYE.  Just the three of us.  The table:

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Pickles, curry sauce, and HP:

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Sirloin, mushrooms, broccoli, shrimp (for tempura), cocktail sauce, horseradish sauce, tiny roast potatoes, steak sauce, and BBQ sauce:

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Crudite, cheese platter (Roth Kase buttermilk blue, Tallegio, and Appalachian Tomme), homemade Green Goddess dip, bottled Green Goddess, bleu cheese dressing:

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Bearnaise and a baguette:

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Plates:

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New Year’s Day lucky supper - Ham:

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Brushed with honey and sprinkled with one of my BIL’s citrus/spice blend that he makes.  Collards with plenty of pot liquor:

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Done in the IP.  These are absolutely the best we’ve ever tasted.  Scalloped tomatoes turned out especially good this year:

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Just Jiffy cornbread:

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But it was better than that other stuff I tried Xmas eve!

 

Plates:

IMG_4626.thumb.jpg.2c9a00ae5378672ff8d1e159dfe3eaa0.jpg

 

IMG_4630.jpg.07cc3893238c0909e290caa4b3b7e282.jpg

 

 

 

 

 

IMG_4605.jpg

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@Kim Shook I still fondly remember Stouffer's restaurants.  The decision was between a grapefruit half and the iceberg lettuce.  I believe Stouffer's still offer the spinach soufflé but my local Shoprite -- damn them -- does not.

 

I have never been able to recreate the recipe. 

 

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15 minutes ago, JoNorvelleWalker said:

@Kim Shook I still fondly remember Stouffer's restaurants.  The decision was between a grapefruit half and the iceberg lettuce.  I believe Stouffer's still offer the spinach soufflé but my local Shoprite -- damn them -- does not.

 

I have never been able to recreate the recipe. 

 

More salt.

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