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Thread: The last thing you ate?

  1. #2611
    Senior Member KenOC's Avatar
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    We don't use sous vide much for poultry, steaks, or fish. Best for us is chuck roast (it comes out close to prime rib), lamb, and ribs, esp. baby back ribs. Normally the meat has to be charred a bit afterwards, either in a hot skillet, broiled in the oven, or with a culinary torch.

    A couple of weeks ago my wife made a killer beef Stroganoff with chuck roast cooked sous vide. I think it was the best I've ever had.

    Here's the rib recipe I've used. It's good!

    http://www.alcoholian.com/sous-vide-...aby-back-ribs/
    Last edited by KenOC; Jul-07-2018 at 03:32.


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  3. #2612
    Senior Member ldiat's Avatar
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    Quote Originally Posted by KenOC View Post
    We don't use sous vide much for poultry, steaks, or fish. Best for us is chuck roast (it comes out close to prime rib), lamb, and ribs, esp. baby back ribs. Normally the meat has to be charred a bit afterwards, either in a hot skillet, broiled in the oven, or with a culinary torch.

    A couple of weeks ago my wife made a killer beef Stroganoff with chuck roast cooked sous vide. I think it was the best I've ever had.

    Here's the rib recipe I've used. It's good!

    http://www.alcoholian.com/sous-vide-...aby-back-ribs/
    very nice! yes browned or seared in a hot skillet for color and crispness

  4. #2613
    Senior Member KenOC's Avatar
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    Tonight, chicken tikka masala with basmati rice. Yes, it’s the Trader Joe’s frozen entrée, and it’s pretty good! I had a nice spoonful of mango-ginger chutney on the side.



    TJ's boasts an "authentic Indian recipe", but it seems the dish may well have been invented in Glasgow, Scotland...

    https://en.wikipedia.org/wiki/Chicke...masala#Origins
    Last edited by KenOC; Jul-10-2018 at 06:23.


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  6. #2614
    Senior Member KenOC's Avatar
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    The wife didn’t feel like cooking tonight so after taking the dogs to walk at the park she grabbed a couple of Whoppers. I had forgotten over the years that these were actually pretty good. The official description is “a quarter pound of savory flame-grilled beef topped with juicy tomatoes, fresh lettuce, creamy mayonnaise, ketchup, crunchy pickles, and sliced white onions on a soft sesame seed bun.” A bit drippy and messy, but quite tasty.

    Who remembers the men’s briefs you could buy with the Burger King logo and the words, in the official bold script, “Home of the Whopper”?



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  8. #2615
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    To-night I have had a 10oz Rump Steak -Roast Potatoes -3 veg --washed down with a chilled San-Miguel

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  10. #2616
    Senior Member ldiat's Avatar
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    Quote Originally Posted by KenOC View Post
    The wife didn’t feel like cooking tonight so after taking the dogs to walk at the park she grabbed a couple of Whoppers. I had forgotten over the years that these were actually pretty good. The official description is “a quarter pound of savory flame-grilled beef topped with juicy tomatoes, fresh lettuce, creamy mayonnaise, ketchup, crunchy pickles, and sliced white onions on a soft sesame seed bun.” A bit drippy and messy, but quite tasty.

    Who remembers the men’s briefs you could buy with the Burger King logo and the words, in the official bold script, “Home of the Whopper”?

    now here is the joke and i will not post the punch line. "why did Dairy Queen marry Burger King?"

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  12. #2617
    Senior Member EddieRUKiddingVarese's Avatar
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    Shortbread .
    "Everyone is born with genius, but most people only keep it a few minutes"

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  14. #2618
    Senior Member Fredx2098's Avatar
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    I'm currently eating some spaghetti. Rock and roll.

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  16. #2619
    Senior Member KenOC's Avatar
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    Had sous vide baby back ribs tonight. Started them Thursday and they came out great. Here’s the recipe I used:

    1. Peel the membrane away from the bone side of a rack (or half-rack) of ribs.
    2. Apply rub vigorously on both sides. I used Bad Byron’s Butt Rub (really.)
    3. Refrigerate, covered, overnight to let the ribs season.
    4. Vacuum bag and cook 20 hours in 145F (63C) water.
    5. Remove from water and refrigerate the sealed bags for a few hours.
    6. Take the ribs from the bags and baste lightly with BBQ sauce. I used Trader Joe’s Smokey Kansas City, which is very good.
    7. Get a nice carmelized crust using a BBQ grill, a culinary torch, or by broiling in an oven. I used my big toaster oven.
    8. Serve with BBQ sauce on the side. Cut rib by rib, and eat.

    The advantages of sous vide cooking for the ribs are a very tender yet firm meat, still a bit pink all the way through, more moist than usual, no meat shrinkage (pulling away from the bone), and better infusion of the rub’s flavor throughout.

    The picture is from the web page with the original recipe. See post #2611.

    Last edited by KenOC; Aug-05-2018 at 04:22.


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  18. #2620
    Senior Member ldiat's Avatar
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    Quote Originally Posted by KenOC View Post
    Had sous vide baby back ribs tonight. Started them Thursday and they came out great. Here’s the recipe I used:

    1. Peel the membrane away from the bone side of a rack (or half-rack) of ribs.
    2. Apply rub vigorously on both sides. I used Bad Byron’s Butt Rub (really.)
    3. Refrigerate, covered, overnight to let the ribs season.
    4. Vacuum bag and cook 20 hours in 145F (63C) water.
    5. Remove from water and refrigerate the sealed bags for a few hours.
    6. Take the ribs from the bags and baste lightly with BBQ sauce. I used Trader Joe’s Smokey Kansas City, which is very good.
    7. Get a nice carmelized crust using a BBQ grill, a culinary torch, or by broiling in an oven. I used my big toaster oven.
    8. Serve with BBQ sauce on the side. Cut rib by rib, and eat.

    The advantages of sous vide cooking for the ribs are a very tender yet firm meat, still a bit pink all the way through, more moist than usual, no meat shrinkage (pulling away from the bone), and better infusion of the rub’s flavor throughout.

    The picture is from the web page with the original recipe. See post #2611.

    very nice! looks good!

  19. #2621
    Senior Member ldiat's Avatar
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    just for FYI and not for the last post.... but i hate the word "baby" pertaining to food. when i used to order bread the baker had "baby rounds" of bread. but i called them "tiny" and baby carrots? Mini carrots baby back ribs? how about young back ribs. just do not like the word "baby" to food just me. nothing to do with the nice post about ribs by KenOC

    ps i know i'm weird
    Last edited by ldiat; Aug-05-2018 at 06:55.

  20. #2622
    Senior Member KenOC's Avatar
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    Quote Originally Posted by ldiat View Post
    very nice! looks good!
    Exceedingly good, eminently gobbleworthy! Cooking BBQ ribs in hot water sounds strange, but it works.

    Sous vide gear is now very cheap, compared with when I bought mine. Here's a sample.

    https://www.amazon.com/Chefman-Sous-Vide-Temperature-Programmable/dp/B077P73F2V/ref=cm_cr_arp_d_product_top?ie=UTF8


    Last edited by KenOC; Aug-05-2018 at 07:12.


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  22. #2623
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    Home made pizza brother. A low 60% hydration dough and a simple Margarita topping. Unfortunately my oven is only 250c.

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  24. #2624
    Senior Member ldiat's Avatar
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    Quote Originally Posted by KenOC View Post
    Exceedingly good, eminently gobbleworthy! Cooking BBQ ribs in hot water sounds strange, but it works.

    Sous vide gear is now very cheap, compared with when I bought mine. Here's a sample.

    https://www.amazon.com/Chefman-Sous-Vide-Temperature-Programmable/dp/B077P73F2V/ref=cm_cr_arp_d_product_top?ie=UTF8


    yes i know the price is down. i can make one using slow cooker and a food saver. had one and burned it up! i still cook traditionally. but i have been splitting whole chickens( spatchcocked) then roasting. i'll use the oven for back ribs. 2 hrs as i baste with bbq sauce. that lidia on create tv cuts up the back ribs then braises them and add them to sauce for pasta. bone-in.
    never saw that b4. she is very rustic

  25. #2625
    Senior Member ldiat's Avatar
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    Quote Originally Posted by EddieRUKiddingVarese View Post
    Shortbread .
    does mama like it??

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