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Thread: The last thing you ate?

  1. #2521
    Senior Member KenOC's Avatar
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    Looking ahead: Just started cooking, sous vide, a small chuck roast. 140F for 48 hours. It will come out pink all through and tender with its connective tissue converted to gelatin. A good flavor and the consistency of prime rib.

    Sliced, it will be used with a sour cream sauce with shallots, crimini mushrooms, and various spices for beef Stroganoff. Spooned over egg noodles. Wednesday night!


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  3. #2522
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    Quote Originally Posted by KenOC View Post
    Looking ahead: Just started cooking, sous vide, a small chuck roast. 140F for 48 hours. It will come out pink all through and tender with its connective tissue converted to gelatin. A good flavor and the consistency of prime rib.

    Sliced, it will be used with a sour cream sauce with shallots, crimini mushrooms, and various spices for beef Stroganoff. Spooned over egg noodles. Wednesday night!
    if i start sprinting continuously i could make it there in time...

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  5. #2523
    dogen
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    Quote Originally Posted by ldiat View Post
    ok i'm game what is "rose Turkish delight"?
    Turkish delight is confectionery. The two traditional flavours are lemon and rose.

    D81CB1A0-B239-451B-AFDC-54CD189348C6.jpeg

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  7. #2524
    Senior Member ldiat's Avatar
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    Quote Originally Posted by dogen View Post
    Turkish delight is confectionery. The two traditional flavours are lemon and rose.

    D81CB1A0-B239-451B-AFDC-54CD189348C6.jpeg
    thank you. i have not viewed this confectionery. or mayb by another name.

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  9. #2525
    Senior Member ldiat's Avatar
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    Quote Originally Posted by KenOC View Post
    Looking ahead: Just started cooking, sous vide, a small chuck roast. 140F for 48 hours. It will come out pink all through and tender with its connective tissue converted to gelatin. A good flavor and the consistency of prime rib.

    Sliced, it will be used with a sour cream sauce with shallots, crimini mushrooms, and various spices for beef Stroganoff. Spooned over egg noodles. Wednesday night!
    very nice! for your next sous vid recipe: SAUERBRATEN!!

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  11. #2526
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    ...in a few moments, imma have some more cheez-its... as i watch some anime. :3 *nods lately i have been taking a break composing, doing primarily studying past music, watching anime, reading manga, and studying the classical music listener's minds. thusly once i have this down, i shall effectively make Op. 5 my Symphony No. 1 (not sure what key it will.... wait this isn't the what has been going on in your life thread...) ...but yeah.

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  13. #2527
    Senior Member laurie's Avatar
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    for lunch ~ delicious scrambled eggs & a half slice of sourdough toast. Through trial & error, I have learned to make perfect scrambled eggs ... I'll share my tips if anyone is interested!

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    i had some left over mexican lasanga that my dad made... (my mom's recipe.) a couple weeks ago. which was frozen. it was as tasty as it was when it was first cooked.

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    Senior Member znapschatz's Avatar
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    Quote Originally Posted by laurie View Post
    for lunch ~ delicious scrambled eggs & a half slice of sourdough toast. Through trial & error, I have learned to make perfect scrambled eggs ... I'll share my tips if anyone is interested!
    Absolutely, and I'll bet the others would also be interested.
    How timely! I just came home with a shopping that included a dozen eggs.
    Last edited by znapschatz; May-24-2018 at 03:04. Reason: clarity
    "Art is not a mirror held up to society but a hammer with which to shape it."
    - Bertolt Brecht -

  17. #2530
    Senior Member ldiat's Avatar
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    Quote Originally Posted by laurie View Post
    for lunch ~ delicious scrambled eggs & a half slice of sourdough toast. Through trial & error, I have learned to make perfect scrambled eggs ... I'll share my tips if anyone is interested!
    ok i am interested....but just letting you know i just might know it...and some others you may not know but do 'splain

  18. #2531
    Senior Member ldiat's Avatar
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    Quote Originally Posted by Capeditiea View Post
    i had some left over mexican lasanga that my dad made... (my mom's recipe.) a couple weeks ago. which was frozen. it was as tasty as it was when it was first cooked.
    very nice! i make all 3 versions!

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  20. #2532
    Senior Member KenOC's Avatar
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    Oh my, that was good! Had the beef stroganoff tonight, served over Dutch-style egg noodles. The beef roast was cooked sous vide at 140F for 48 hours, then sliced and cut into pieces. Pink all through and excellently tender! The sauce included a full cup of sour cream plus sautéed shallots and cremini mushrooms, spiced with fresh tarragon and nutmeg.

    Did I mention it was good?


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  22. #2533
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    Quote Originally Posted by KenOC View Post
    Oh my, that was good! Had the beef stroganoff tonight, served over Dutch-style egg noodles. The beef roast was cooked sous vide at 140F for 48 hours, then sliced and cut into pieces. Pink all through and excellently tender! The sauce included a full cup of sour cream plus sautéed shallots and cremini mushrooms, spiced with fresh tarragon and nutmeg.

    Did I mention it was good?
    i humbly request you grant me some. :3

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  24. #2534
    Senior Member ldiat's Avatar
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    so my kid(37) is a picky eater. look up the word "picky eater" in the dictionary...her pic is there. so i make bone-in skin on chicken thighs. sauteed them, then added a chopped shallot, tomato and chicken stock. let that simmer on the piano and then added a slurry.----> flour or cornstarch mixed with water made smooth no lumps. added to the skillet and basted the thighs a few. then added sour cream for richness. i tempered the SC first. spooned the SC in a small bowl then added some hot sauce and mixed. then back to the sauce. when ready served with "confetti" rice very nice and flavorful

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  26. #2535
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    Quote Originally Posted by ldiat View Post
    so my kid(37) is a picky eater. look up the word "picky eater" in the dictionary...her pic is there. so i make bone-in skin on chicken thighs. sauteed them, then added a chopped shallot, tomato and chicken stock. let that simmer on the piano and then added a slurry.----> flour or cornstarch mixed with water made smooth no lumps. added to the skillet and basted the thighs a few. then added sour cream for richness. i tempered the SC first. spooned the SC in a small bowl then added some hot sauce and mixed. then back to the sauce. when ready served with "confetti" rice very nice and flavorful
    one question... do you play moonlight sonata slurrily while the chicken is simmering?

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