Foodies BS Thread.

Pozole verde.

Roasted the bird on Weber.

‘Twas a bit spicy! And a little too thick. But tasty nonetheless.

 

Looks good

 

White Chicken Chili

 

Lunch was a pulled pork and bacon sandwich with a mustard BBQ sauce at Yellow Dog Eats in New Smyrna Beach.

 

On vacation we knew next to nothing would be open today so we decided to make supper in the condo.

Italian sausage, rotini pasta and alfredo sauce with garlic bread and a glass of sangria in a plastic cup.

High class all the way!

 

https://youtu.be/LCInWAvMHIo

 

Elk Gyro

 

Raspberry cream cheese danish using crescent roll dough. Super easy...

 

Legit Red Beans and Rice from scratch.



Not so authentic with RB&R but tasty AF.. Cheddar Biscuits.

 

I have had a sous vide machine for a little while now but never used it. Yesterday I finally got to it. I did a sirloin steak and chicken thighs.
That steak was the best, softest, juiciest sirloin I have ever had. Chicken was awesome also.
I gave the steak a quick sear in a very hot cast iron pan with butter, and seared the chicken on the grill.

 

Burgers and tots last night.

 

What is this magical machine you are using? I have never seen such a thing. Then again I’m just a redneck from Kentucky. I guess I am going to have to do some research.

 

Think of it as a high powered fish tank heater

 

Put meat in a bag and remove the air.
Place bag in container with water that's been heated with the soux vide to the desired temperature that you want the meat.
Walk away for a number of hours.
Remove meat from bag and place on hot pan or grill for a few minutes to give it some color.
Enjoy some of the juiciest, perfectly cooked meat you've ever made.

What's really freaky to me is the first time I cooked chicken, I cooked it at 149 degrees (USDA says it should be 165), which was a bit disconcerting but since it cooks for 2 hours, it gets pasteurized and is safe to eat. Because the cooking medium is at the same temperature as the chicken, there are no dried out spots. Incredibly simple but fantastic results.

 

Cheers y’all!! Manhattan to get it going.
Blackened Sea Bass, Brussels sprouts, garlic bread. Be safe everyone!!

 

As @Fargo Taco explained above.
I now have a brisket and pork belly in there that will go for 36 hours, and then on the smoker tomorrow for 3 hours to get some smoke and bark, but the inside should be tender and juicy.

 

Cheating!























But as long as it tastes awesome, I’m in!

 

I have done some research and that thing is awesome! Thanks for sharing I will be looking into to more. I honestly had no idea such a thing existed. Definitely a cool or actually not cool tool.

 

@wilcam47 tamales came in (about two weeks late due to shipping issues). I got four types: habanero/pork, pork, cheese/peppers, and vegan black bean. I had some of the habanero and pork. Pretty amazing, and spicy!

I have a local guy that delivers them, his wife makes them and they're 10/10 so I don't know how often I'll order these but they are good!

 

nice they look good!