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Foodies BS Thread.

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

  1. Mar 27, 2021 at 6:52 PM
    Fargo Taco

    Fargo Taco Well-Known Member

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    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.

    20210327_191449.jpg

    Ignore the mess on the plate, that was from the fries I air fried and ate while the burger was cooking. :p
     
  2. Mar 27, 2021 at 9:57 PM
    wilcam47

    wilcam47 Keep on keeping on!

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    Good or no?
     
    Fargo Taco[QUOTED] likes this.
  3. Mar 28, 2021 at 8:24 AM
    Fargo Taco

    Fargo Taco Well-Known Member

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    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.
     
    Boerseun and wilcam47[QUOTED] like this.
  4. Mar 28, 2021 at 10:37 AM
    Fargo Taco

    Fargo Taco Well-Known Member

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

    Fingers crossed.
     
    wilcam47 likes this.
  5. Mar 28, 2021 at 12:58 PM
    Fargo Taco

    Fargo Taco Well-Known Member

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    That was pretty damn good.

    20210328_142453.jpg

    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. :laugh:
     
  6. Mar 28, 2021 at 2:45 PM
    Boerseun

    Boerseun Well-Known Member

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    Upgraded 2002 Tacoma to 2018 Tundra
    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'.
    PXL_20210328_204012034.jpg

    PXL_20210328_212454033.jpg

    On the grill:
    Lamb chops, lemon pepper chicken, and spicy chicken for lunch salads for the week.
    PXL_20210328_205715207.jpg
     
  7. Mar 28, 2021 at 2:52 PM
    Crobran

    Crobran Well-Known Member

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    Anyone else make refrigerator pickles? This is my first batch of the year. I'd like to do some actual ferments later.
    upload_2021-3-28_16-52-6.jpg
     
  8. Mar 28, 2021 at 3:03 PM
    wilcam47

    wilcam47 Keep on keeping on!

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    Got a recipe? We've made regular ol dill pickles and spicy dills.
     
  9. Mar 28, 2021 at 3:20 PM
    Crobran

    Crobran Well-Known Member

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    It's from 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.
     
  10. Mar 28, 2021 at 3:25 PM
    wilcam47

    wilcam47 Keep on keeping on!

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    Are they dill or a bit sweet?
     
  11. Mar 28, 2021 at 3:35 PM
    Crobran

    Crobran Well-Known Member

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    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.
     
    wilcam47[QUOTED] and Fargo Taco like this.
  12. Mar 28, 2021 at 4:23 PM
    wilcam47

    wilcam47 Keep on keeping on!

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    Yeah im not a fan of sweet pickles.
     
    yota243 likes this.
  13. Mar 28, 2021 at 5:13 PM
    yota243

    yota243 Well-Known Member

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    If it ain't a dill pickle, it ain't a real pickle
     
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  14. Mar 28, 2021 at 5:34 PM
    Crobran

    Crobran Well-Known Member

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    Skillet chicken pie with drop biscuit topping.

    upload_2021-3-28_19-34-31.jpg
     

    Attached Files:

    la0d0g, truchador, Mully and 5 others like this.
  15. Mar 29, 2021 at 3:26 PM
    Mully

    Mully Well-Known Member

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    Lifted, Kings, Locked, 295s and more.
    Cooked up some Ribeye steaks.
    They were monsters worth every penny.

    20210320_145626.jpg
    20210320_152547.jpg
     
    Last edited: Mar 29, 2021
    la0d0g, Boerseun, truchador and 5 others like this.
  16. Mar 29, 2021 at 6:45 PM
    Kilo Charlie

    Kilo Charlie I have lost my way

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

    IMG_20210329_195142616.jpg
    Spaghetti waffle with sauce and mozzarella topped with chicken fried chicken meatballs stuffed with mozzarella cheese!!!
     
    la0d0g, Crobran, CaptAmerica and 6 others like this.
  17. Mar 29, 2021 at 6:51 PM
    Fargo Taco

    Fargo Taco Well-Known Member

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  18. Mar 29, 2021 at 6:57 PM
    Slashaar

    Slashaar Trail Limo Supreme & Certified Hole Massager

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    :drool::drool::drool::drool::drool::drool::drool::drool::drool::drool::drool::drool::drool::drool::drool::drool::drool::drool::drool::drool::drool:
     
  19. Mar 30, 2021 at 4:15 AM
    yota243

    yota243 Well-Known Member

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    Was expecting the scene from elf where buddy puts syrup on his spaghetti... Lol
     
  20. Mar 30, 2021 at 4:32 AM
    Kilo Charlie

    Kilo Charlie I have lost my way

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    Thank you!

    Thank you

    No syrup involved! Just all the classic tastes.. just rearranged!
     

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