Foodies BS Thread.

Thin sliced ribeyes. Talk about a QUICK cook.

 

Fist time using the new sous vide. Tried a frozen burger patty - 140 degrees for 23 minutes then a quick hit in a pan for some char. With mayo, hoisin, cheese and pickles.



Ignore the mess on the plate, that was from the fries I air fried and ate while the burger was cooking.

 

Good or no?

 

The patty didn't shrink like it does on the grill, pan or air fryer and it's nice to be able to set the temperature and walk away without having to flip it and have it overcook. There is extra stuff to clean up since you still have to cook it for a minute in a pan. All in, I was a fan because of just how simple it makes it and I love easy.

 

Trying 3 frozen chicken breasts in the sous vide. Oil, salt and pepper, 149 degrees for 2 hours then pan fry.

Fingers crossed.

 

That was pretty damn good.



My wife just got home from hot yoga. I told her she needed to try it. She said she'd take one bite because she didn't feel like meat. She took a bite, said it was good, made it halfway to the bedroom, turned around and ate the rest of the piece.

 

Food prepping for the week;
On the smoker:
Pork belly, 1/4 lamb leg whole, lamb leg cutlets for curry stew.
Some of the pork belly is then sauced for 'burnt ends'.




On the grill:
Lamb chops, lemon pepper chicken, and spicy chicken for lunch salads for the week.

 

Anyone else make refrigerator pickles? This is my first batch of the year. I'd like to do some actual ferments later.

 

Got a recipe? We've made regular ol dill pickles and spicy dills.

 

It's from

$23 Six Seasons: A New Way with Vegetables

Six Seasons by Joshua McFadden. It's a book about vegetables but not vegetarian. For the pickles, you make a basic brine, pack vegetables into jars along with various flavorings, depending on the vegetables and then top it up with brine. For some vegetables (like asparagus) you boil the brine just before pouring it over.

Brine (makes roughly enough for 3 pint jars)
1.5 C hot water
.5 C rice vinegar
1 tbsp white wine vinegar
5 tbsp sugar
1 tbsp + 1 tsp kosher salt

In addition to the brine, carrots get 1 tbsp coriander seeds, 2 dried chiles, 5 smashed garlic cloves and 4 sprigs thyme. Asparagus gets the same flavorings minus the thyme and coriander. Radishes are just straight brine.

 

Are they dill or a bit sweet?

 

They're pretty sweet - actually a little too sweet for me. I do like some sweet pickles (like Dave's Famous pickles) but I don't like it as much with these kinds of vegetables. I typically don't follow the recipe as written, usually reduce the sugar and increase the salt. The dried chiles add some nice heat.

 

Yeah im not a fan of sweet pickles.

 

If it ain't a dill pickle, it ain't a real pickle

 

Skillet chicken pie with drop biscuit topping.

 

Cooked up some Ribeye steaks.
They were monsters worth every penny.

 

Reimagined Spaghetti and Meatballs, Reimagined Chicken and Waffles, Reimagined Chicken Parmesan all wrapped into one!!!!


Spaghetti waffle with sauce and mozzarella topped with chicken fried chicken meatballs stuffed with mozzarella cheese!!!

 

Was expecting the scene from elf where buddy puts syrup on his spaghetti... Lol