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 2 hours ago by rotuts (log)