Dinner 2025

[rotuts]

a while back , I SV'd some plump CkLegs , from a S&S sale 

 

https://forums.egullet.org/topic/154537-what-are-you-cooking-sous-vide-today-part-3/page/87/

 

 

 

here they are , pre-SV.  didnt take a pic p-SV.  they look pretty much the same , except for some very flavorful gel in the pacs:

 

 

one drum w some of the meat sliced off   Note the chicken jelly .

 

 

more meat sliced off .  the upper L is for MC .  he goes crazy for it.  Ill scape off the bone later , and add that to MC's portion.  Id give him

 

the bone , which he would enjoy , but it coated w jell , and he would carry the bone around to find the exactly perfect place to enjoy it.

 

A rug usually .

 

My standard Campari // Spinach // pecan // EVOO plate , w Penzey's Pico & Fruta on the Campari's

 

 

TJ's Coastal Chard // demi-glace // a little Wondra  lower pyrex bowl .  in a hot pan goes the wine/demi

 

 

and the chicken.  very briefly   Placed :

 

 

Eating 

 

 

this was very very good .  the SV CkDrum meat was very tender , pick , and moist.  a winner way for me to set up

 

CkDrums.     the wine/demi can be varied each time w other flavors :  Curry powder ?  etc ?  etc ?

 

the base of Campari // spinach is a staple of dinners here.

 

Tonights dinner will be the same , but Ill try my TJ's red table wine .

 

Edited 19 hours ago by rotuts (log)

[rotuts]

same sort of dinner as yesterday , but w red wine :

 

Motif

 

 

 

from Tj's , @ about $ 5.00 0r so a bottle.   dry-ish , big mouth feel , no Benzene [ flavors from duPont , not from the grape ] 

 

its my current Tj's table wine.

 

 

delicious .  I might have added a bit more wondra to firm up the sauce , next time.

 

Im very pleased ( a bit surprised too ) that this dark meat chicken is Sooooo tender .  no hint of tendons .

 

a serious keeper.   next time S&S has CkDrums on sale , Ill make more , and might start them in the IDS

 

for an hour or two before SV.

 

 

[Honkman]

Orecchiette Pugliese from an older Gourmet Traveller Magazine - you cook broccoli stems and florets until tender and puree them in the food processor. Using a bolillo roll you make fresh breadcrumbs in the oven, sauté them with garlic, fresno chili and lemon zest until brown and once cooled add grated pecorino. You saute gunaciale, garlic and another fresno chili until slightly browned, add the cooked orecchiette, broccoli puree and some pasta water. Finished with the bread crumbs mixture

[Duvel]

Since lunch was on the light side, a welcome early dinner came in a typical German autumn fashion at Augutinerkeller …

 

Seasonal menu (for @rotuts) …

 

 

We opted for the venison “medailons”, which were too thin, but quite tasty and tender. Served with hazelnut Spätzle, an idea I need to replicate at home.

 

 

Much better was the classic roast duck, which is always on the menu and never disappoints.

 

 

All chased by the Willi Wutz, made from pear schnapps (Williams), pear juice and a ball of pickled pear (hiding in the cloudy goodness).

 

 

No complaints and a pretty good sleep afterwards, too 🤗
 

 

Edited 4 hours ago by Duvel (log)