What are you EATING right now?

[shellylh]

I have a vintage, all-steel, meat grinder attachment for my Kitchen-Aid, and I almost always just grind meat in my big food processor, because the real grinder is a pain in the ass, since you need to freeze it and all that.  The food processor works great, I've used it with all kinds of meats, for burgers, meat loaf, sausage, etc.  I would blanch the bacon before grinding it.  A real meat grinder will grind raw bacon, no problem, but I imagine the food processor will get a gummy ball of fat around the axis of the blade, if you don't blanch of par-cook it, first.

 

Good to know!

[Voltron]

Secret fish dust? Come on, give!

[Voltron]

That's the way.  I don't like to bread trout either, but i don't season my flour nearly that much.  Next trout will get the secret Reks dust treatment  

[cetoole]

Sous vide duck confit, baby bock choy drizzled in olive oil and balsamic, and a scoop of ligonberry jam.

 

[Grahame]

Duck breast sandwich

[Voltron]

You seem to like typing duck too.

[Dusty Chalk]

Why a duck?  Why not a goose?

[Voltron]

You not only need room for the goose but also a very substantial and deep drip tray.

[Voltron]

Fries with Heinz 57 and malt vinegar mayo

[raffy]

You seem to like typing duck too.

Damn for a second there I thought he meant "dick"!

[Dusty Chalk]

You guys haven't watched enough Marx. Bros. movies.

[Grahame]

Scicilian (with bacon) & caprese

[Dusty Chalk]

[cetoole]

The creamiest scrambled eggs ever.  4 eggs, pat of butter, 2tbsp half and half, pinch of salt, 15 minutes at 167F, agitated every 5 minutes.

 

[shellylh]

That looks good but where is the bacon?

[cetoole]

Chicken legs (free range, air chilled, vegetarian fed, organic) "confitted" in butter for 6 hours at 173F, then patted dry, fried, and served over baby bock choy.

 

Edited September 9, 2013 by cetoole

[shellylh]

How do you like the air chilled chicken?

[cetoole]

How do you like the air chilled chicken?

Its awesome, definitely worth the slight premium.  The legs tonight were about the best I have ever had.  

[shellylh]

Its awesome, definitely worth the slight premium.  

Definitely agree. 

[jvlgato]

Impromptu date last night, as the kids both went to Great America for a birthday party.

Hen of the Woods mushroom with goat cheddar cheese. Grilled octopus.

gnocchi with house made duck sausage

braised short ribs with Swiss chard, mushrooms, and mashed potatoes

Hazelnut chocolate pot de creme, glass of port for Anne, glass of sherry de Jerez for me (can't remember brand, unfortunately)

Edited September 9, 2013 by jvlgato

[shellylh]

Looks great, especially the short ribs.

Edited September 9, 2013 by shellylh

[Voltron]

Nom Nom Nom,  Nice date night dinner.

[jvlgato]

Looks great, especially the short ribs.

Funny, when the waitress served that, she went out of her way to say 'Ooh, this is my faaaaaavorite!'

Edited September 9, 2013 by jvlgato

[Grahame]

Sous Vide on the cheap?

 

http://techcrunch.com/2013/09/09/hands-on-with-the-anova-automatic-sous-vide-system/

http://www.sousvides.com/

 

(or cheaper yet by putting a new control system on existing cooking devices)

http://techcrunch.com/2013/07/23/codlo-kickstarts-a-sous-vide-machine-for-us-gastronerds/

http://www.codlo.com/

 

What say you Colin?

[cetoole]

The Anova is supposed to be quite good, as is the new Sansaire immersion circulator. I will likely get one of them, to be able to do multiple things st once as well as the quicker heating and flexibility they provide. Can anyone say "sous vide suckling pig"?