Foodies BS Thread.

I'm pretty sure it's just country of origin - Japanese vs. Chinese in this case.

 

I have one of them fancy carbon steel baking plates for my daughter. They’re interesting for sure.

 

I don’t truly know, but I’m guessing origin and maybe… cooking protocol.

 

Dove burrito

 

Not something you hear everyday but it looks delicious!

 

Hawaiian bbq wings

 

Dry rub Pork ribs and grilled corn

 

Making ribs rn. Tho i dont/ cant have a grill cause dumb apartment rules. They have been slow cooking in my oven for over 3 hours now tho. Waiting for 200 to 210 degrees. Oven at 275 rn

 

My ribs are done. Was supposed to put sauce on both sides but couldnt flip without everything just falling apart

 

The meal

 

Well, Friday was the final episode of The Grand Tour, which is the end of an era for the trio of clowns we call the presenters. I enjoyed it by centering a meal that was the things they've made/eaten on the show.

Drinks - themed as their Go-Tos. Gin and Tonic, an English Ale, and Rose wine (I read somewhere, Clarkson's go to wine).



Starters - Coronation Chicken as made in their India special, made using salad cream* and served on digestive biscuits



Main course - "Brown food". Sausage sandwich, with fries. I unironically enjoy mayo for dipping my fries, so I had that, too.



And for dessert - Ferrero Rocher.



I've been watching those guys for about 15 of their 22 years together on the air. I had fun making the menu around the theme.




*The Coronation Chicken....I have notes. I made it as they made it in the India Special, using salad cream and curry powder. Salad cream was imported and sold at the local grocery store for about 11$ for a normal size bottle. After trying it, it is remarkably....similar to miracle whip with a dash of mustard, at least the store bought version. I may try to make a "real" coronation chicken recipe, because this was good for what it was, but now I want to try the real deal.

 

Can anyone here recommend a vacuum sealer for food?

Anything special to look for when buying one?

 

i use this. You can buy bags ready to seal or rolls if you want to save money.
https://www.walmart.com/ip/FoodSave...lack/223723422?classType=REGULAR&from=/search

 

I've been using the same Seal-a-Meal brand sealer for at least 10 years. I've sealed thousands of things with it and it just keeps working. Makes sense, since the version they sell today looks unchanged from the old one I have.

 

I've got an Amazon external sealer that has lasted me way longer than I thought it would. I had to replace the heat strip (not the heating element but the tape over it). That was like 1$ for a 5 yard roll and I only needed a foot.

I've wanted a chamber vac for a long time but can't justify it.

This is the one I have.

Bonsenkitchen Automatic Vacuum...

Food Vacuum Sealer Machine For Food, Vaccume Sealer Machine With Vaccume Sealer Machine Kits, Protect food From Dehydration n Freezer Burn,Sous Vide Dry/Moist For Meat or Wet Food In Home Kitchen

https://www.amazon.com/dp/B07CPM51NH?ref=ppx_pop_mob_ap_share

I get the bags pre cut on Amazon.

AENTGIU 300-Count Food Vacuum...

$39 AENTGIU 300-Count Food Vacuum Sealer Bags 8 x 12", Thick BPA Free Sous Vide Bags Compatible with All Vac Machines, Food Saver, Seal a Meal, Commercial Grade Quart Precut Meal Prep Storage Bags

https://www.amazon.com/dp/B09HTYDQS6?ref=ppx_pop_mob_ap_share

 

I have a FoodsSaver with the vacuum nozzle (activates if no bag is present). I have a few containers which I use to marinate. They eventually crack, but serve their purpose. Great way to speed up and increase penetration of the marinade.

 

Have the same from Costco. 10 years no complaints.

 

Thanks everyone! I knew this was the right place to ask!

 

Stuffed peppers. Wife requested, I obeyed.

 

Looks good.

Gonna miss all my cooking after i switch to my carno/paleo food next. Sure imma make things tasty as shit but gonna miss the more complicated stuff. All the new recipes are basic af