Which Cooking Are You?

[cetoole]

Mike, you could easily fit several pounds. I am only doing one pound though,but my machine has an 8.7L capacity, and the one in Jeff's picture is 11.2L. I will definitely post pics, Shelly.

Edited August 17, 2011 by cetoole

[Dusty Chalk]

@Colin: Please post pics of brisket when it finishes this fall.

[VPI]

Today, I learned that 11 hours at 134 is way too long to Sous Vidify a NY Strip.

Edited August 17, 2011 by VPI

[VPI]

134 degrees.

[VPI]

No, it cooked it perfectly. It just did so much Sous Vide magic that is got way too tender and kind of a weird texture. It should have been cooked for 2-4 hours max.

[909]

paleo (grain-free) meatloaf, sweet potatoes and sautéed spinach

[grawk]

Chicken and dumplings

[tyrion]

Smoked bone in pork loin chop with something called java loves rub from a bunch of different pre made rubs I got for a b'day gift.

[grawk]

Quick chili

Canned tomatoes and black beans, ground turkey, sautéed onions and garlic, and home made chili powder (anchos and cumin, in a coffee grinder)

[Aura]

Meant to post here yesterday. This week Allison and I have been reaching into the cookbook for dinner every night.

This was Tuesday's meal - oregano and parsley-crusted tilapia with halved grape tomatoes and green beans.

This was last night's meal - lemon-pepper fettucine, parmesan broccoli, and sweet corn (with a decent malbec),

[HDen]

For you Sous-Vide fellas;

http://www.flickr.com/photos/ulteriorepicure/5305943594/in/photostream/

[VPI]

Looks pretty good. I am doing a North Carolina style Pork Butt BBQ Sous Vide and shortly thereafter fresh corn on the cob Sous Vided with butter/herbs.

[cetoole]

For you Sous-Vide fellas;

http://www.flickr.co...in/photostream/

I have done beef short ribs for 120 hours, but they did not look that pretty. That said, I do not do tiny little plates of food, I am all about the large quantities of meat.

[Voltron]

... I am all about the large quantities of meat.

Oh, come on, you're making this too easy!

[grawk]

city ham, not sous vide

[grawk]

from scratch macaroni and cheese, also not sous vide

[tyrion]

From scratch, margherita pizza and Mediterranean flatbread.

[Edwood]

Peter's visiting, so we got some prime NY strip steaks from Costco and grilled them on my Big Steel Keg. I have a perfect system for a much faster cook. Using a "Spider" lowering ring with a Big Green Egg 15" Cast Iron grid. Then moving it to a raised grid with diffuser underneath for the finishing cook. Awesome char, and perfectly even doneness. I ended up getting a Thermapen since it's so much faster to read temps, making it easier to cook different doneness for everyone. Cooked 4 steaks at once this time.

Then after the steaks were done, tossed some corn on the raised grid. Then removed the grid and cooked up some bacon while I was having the grill cool down. (takes forever to cool down even with the vents shut down completely).

And of course I cooked up two batches of bacon. One we all ate right away. The other was for dessert.

Chocolate covered bacon. It's cooling in the freezer right now. I blame Grahame and Peter. I'm really curious as to how it will turn out.

Edited September 5, 2011 by Edwood

[Edwood]

Holy shit.

I have a new favorite dessert.

I would never have thought chocolate and bacon would go together so well.....

[Grahame]

^ Excellent. Time for Phase II of ....

I trust Peter documented the victims

[Edwood]

Yes, he just finished processing the pics as I type this post. Including the inferno engulfing the steaks before the Baconing.

The bacon grease goodness is cooling down, almost ready to pour it into a jar to save for future cooking. Mmmmm. Lardy goodness.

[Iron_Dreamer]

[mikeymad]

Nice... Bacon strikes again!!

[Aura]

Tilapia with fingerling potatoes, escarole, and lemon-pepper oil.

[grawk]

cajun red beans and rice