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Foodies BS Thread.

Discussion in 'Food Talk' started by T4RFTMFW, Apr 15, 2011.

Page 512 of 1048
  1. Nov 24, 2016 at 4:04 PM
    #10221
    bucktales

    #10221
    bucktales *Retired* curmudgeon

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    bucktales, Nov 24, 2016
    #10221
    Cuffs[QUOTED] likes this.
  2. Nov 24, 2016 at 5:35 PM
    #10222
    MTgirl

    #10222
    MTgirl too many frogs, not enough princes... Moderator

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    MTgirl, Nov 24, 2016
    #10222
    la0d0g, wilcam47 and Cuffs like this.
  3. Nov 24, 2016 at 7:58 PM
    #10223
    Cuffs

    #10223
    Cuffs Well-Known Member

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    Yosemite family thanksgiving. (Most of us don't have family near by or spouses out of town today)

    Cheers and happy thanksgiving TW friends!

    IMG_5045.jpg
     
    Cuffs, Nov 24, 2016
    #10223
    CaptAmerica, wilcam47 and MTgirl like this.
  4. Nov 25, 2016 at 7:12 PM
    #10224
    Kanyon71

    #10224
    Kanyon71 Well-Known Member

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    Turkey.jpg

    Fresh off the smoker yesterday just before tenting. Was GOOD.
     
    Kanyon71, Nov 25, 2016
    #10224
  5. Nov 25, 2016 at 8:18 PM
    #10225
    SOSHeloPilot

    #10225
    SOSHeloPilot My 1st Muscle Car

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    S.E USA & S.E. Asia too
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    Missing My Last Tacoma --- Had 11 Toyota trucks in the past and many other Toyota cars too.
    .
    IMG_6178.jpg

    I can't cook like you all ... but cooked some potatoes, fresh ham and scrambled some eggs in one pan.

    Putting in a new kitchen now and all I had was an electric skillet ... and did the cooking in that skillet on the back patio.

    You guys have inspired me to try my limited culinary skills on more exotic things too ... lol :)

    I do get good ideas from the photos and explanations posted here.
     
    SOSHeloPilot, Nov 25, 2016
    #10225
    wilcam47, Cuffs and Kanyon71 like this.
  6. Nov 26, 2016 at 5:53 AM
    #10226
    CaptAmerica

    #10226
    CaptAmerica Asphalt Avenger! TTC#13

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    Stickers and not enough wax
    Leftovers breakfast idea: sage sausage stuffing warmed back up and a pair of over-easy eggs on top.

    MmmmMMMMMmmmmm!

    Breakfast of champions.
     
    CaptAmerica, Nov 26, 2016
    #10226
    wilcam47 and SOSHeloPilot like this.
  7. Nov 26, 2016 at 9:39 PM
    #10227
    grdgz97

    #10227
    grdgz97 Well-Known Member

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    Sopa de Fideos.....and a quesadilla.

    IMG_2888.jpg
     
    grdgz97, Nov 26, 2016
    #10227
    Kanyon71, wilcam47 and la0d0g like this.
  8. Nov 27, 2016 at 7:00 PM
    #10228
    krap22

    #10228
    krap22 Well-Known Member

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    Anyone here cook using a sous vide? I'm really wanting one. The good? The bad?
     
    krap22, Nov 27, 2016
    #10228
  9. Nov 27, 2016 at 7:12 PM
    #10229
    grdgz97

    #10229
    grdgz97 Well-Known Member

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    Too fancy for me.....
     
    grdgz97, Nov 27, 2016
    #10229
    wilcam47 likes this.
  10. Nov 28, 2016 at 5:57 AM
    #10230
    CaptAmerica

    #10230
    CaptAmerica Asphalt Avenger! TTC#13

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    @greeneggsnspam is a sous vider.
     
    CaptAmerica, Nov 28, 2016
    #10230
  11. Nov 28, 2016 at 5:57 AM
    #10231
    greeneggsnspam

    #10231
    greeneggsnspam ಠ_ಠ

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    Too poor to list anything interesting.
    greeneggsnspam, Nov 28, 2016
    #10231
  12. Nov 28, 2016 at 6:04 AM
    #10232
    greeneggsnspam

    #10232
    greeneggsnspam ಠ_ಠ

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    I Sue Veede. I'll give a general rundown of it

    It's pretty easy to use. You put your food in a bag with seasoning, seal it up, and drop in water that's set at a temp. Leave it in there for a while, and take it out. It cooks quickly and the food is delicious. They said it's pretty forgiving in case you leave it in there for too long. I have left some chicken in there for an hour or so longer than the "recommended" time and couldn't taste a difference. But this isn't something you can setup before you leave for work, and then come back and have cooked food.

    The immersion heater and vacuum sealer are the biggest hurdles to get over to get started. But once you do, you can use that sealer for other things. Hell, I just vacuum sealed all my Thanksgiving day leftovers.

    My only bad for it, is with fatty pieces of meat. The fat doesn't render out since you're cooking at such a low temp. So just be aware of that.
     
    greeneggsnspam, Nov 28, 2016
    #10232
  13. Nov 28, 2016 at 7:41 AM
    #10233
    krap22

    #10233
    krap22 Well-Known Member

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    Thanks. Pretty much what I was thinking. I already have a vacuum sealer. It's on my christmas list. And if no one gets it for me I'll buy it myself.
     
    krap22, Nov 28, 2016
    #10233
    greeneggsnspam[QUOTED] likes this.
  14. Nov 28, 2016 at 9:32 AM
    #10234
    greeneggsnspam

    #10234
    greeneggsnspam ಠ_ಠ

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    I upgraded from my basic one to this. It's nice. If you have the extra money for it, go for it.
     
    greeneggsnspam, Nov 28, 2016
    #10234
  15. Nov 28, 2016 at 2:53 PM
    #10235
    krap22

    #10235
    krap22 Well-Known Member

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    Link?
     
    krap22, Nov 28, 2016
    #10235
  16. Nov 28, 2016 at 6:29 PM
    #10236
    greeneggsnspam

    #10236
    greeneggsnspam ಠ_ಠ

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    greeneggsnspam, Nov 28, 2016
    #10236
    Kanyon71 likes this.
  17. Nov 28, 2016 at 7:39 PM
    #10237
    Kanyon71

    #10237
    Kanyon71 Well-Known Member

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    Kanyon71, Nov 28, 2016
    #10237
    greeneggsnspam[QUOTED] likes this.
  18. Nov 29, 2016 at 4:04 PM
    #10238
    la0d0g

    #10238
    la0d0g Its 4 o’clock somewhere

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    Made some meat pies last night. Stuffed with venison, shallots, and spinach.



     
    la0d0g, Nov 29, 2016
    #10238
    T4RFTMFW[OP], Nirvana, wilcam47 and 5 others like this.
  19. Nov 30, 2016 at 7:36 AM
    #10239
    Kanyon71

    #10239
    Kanyon71 Well-Known Member

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    Very nice :)
     
    Kanyon71, Nov 30, 2016
    #10239
    la0d0g[QUOTED] likes this.
  20. Nov 30, 2016 at 10:29 AM
    #10240
    wilcam47

    #10240
    wilcam47 Keep on keeping on!

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    Looks good even for breakfast
     
    wilcam47, Nov 30, 2016
    #10240
    Cuffs and la0d0g[QUOTED] like this.
Page 512 of 1048

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