Absorbine_Sr Posted April 2, 2014 Report Posted April 2, 2014 Mike, check here for the Cambro. Good to 210 F and quick shipping. http://www.webstaurantstore.com/clear-cambro-12189cw135-camwear-polycarbonate-food-storage-box-12-x-18-x-9/21412189CWCL.html
jvlgato Posted April 2, 2014 Report Posted April 2, 2014 God, that all looks so awesome! You all reminded me that I need to order mine!
Absorbine_Sr Posted April 4, 2014 Report Posted April 4, 2014 Crawfish étoufféeImageUploadedByTapatalk1396648823.882551.jpg Fax machine on and waiting.
grawk Posted April 7, 2014 Report Posted April 7, 2014 fried a turkey and had some friends over. no pictures this time. was tasty.
luvdunhill Posted April 10, 2014 Author Report Posted April 10, 2014 What makes the chicken smart? I mean it is dead afterall...
cetoole Posted April 12, 2014 Report Posted April 12, 2014 While Steve or Brent might SCS this: pix of your sausage.
Absorbine_Sr Posted April 12, 2014 Report Posted April 12, 2014 Pork loin with sage and lemon zest - sous vide at 140F for 4.5 hours.
agile_one Posted April 12, 2014 Report Posted April 12, 2014 Jacob ... both look absolutely amazing. Approved and want ...fax is ON.
Absorbine_Sr Posted April 12, 2014 Report Posted April 12, 2014 So, here are the two kinds of smoked sausage (the Hungarian, and a few links of the chicken, which I determined had enough moisture to withstand smoking) after a few hours in the grill, and then bagged for an hour in the water bath at 140. The red are the Hungarians, the tan are the chicken. They smelled wonderful. Looking very good Jacob.
agile_one Posted April 12, 2014 Report Posted April 12, 2014 Half and half ftw! Jacob, I can't imagine how wonderful your kitchen must have smelled after that sausage making marathon (Steve,no gratuitous cheap comments allowed - this is a food thread. Hmmmm ... on second thought, if I were gay ... sausage comment would be hard to resist, so have at it ) It was a sausage fest, after all.
Absorbine_Sr Posted April 12, 2014 Report Posted April 12, 2014 The pork loin mentioned above was sublime. The juiciest, tastiest pork I've ever cooked. And Debbie made a slaw of red cabbage, carrot, white onion, adobo, apple cider vinegar and canola oil. It was a wonderful meal. 3
shellylh Posted April 13, 2014 Report Posted April 13, 2014 Fuuuck, I'm going to have to keep making sausage, because it was fucking great. Fax please!
Edwood Posted April 13, 2014 Report Posted April 13, 2014 Oh, man, that's a sausage fest I could really get into!
Hopstretch Posted April 13, 2014 Report Posted April 13, 2014 Yay flesh toobs! Grilled some lamb loin chops and served with cauliflower "mashed potatoes" and roasted tomatoes. 1
Hopstretch Posted April 13, 2014 Report Posted April 13, 2014 (edited) Steaming the cauliflower seems to work best. Then either mash with butter to taste or purée in food processor if you want a smoother consistency. I also like to grate raw cauliflower and use it like rice in stir fries or chop into thin slices, toss with olive oil and roast on a baking sheet. Latter is my French fry replacement. Edited April 13, 2014 by Hopstretch 1
tyrion Posted April 13, 2014 Report Posted April 13, 2014 Reks and Mike, great looking stuff! I think it's time for a Sous Vide meet. While I was away enjoying a great music festival with Raffy and John, Gail thought that I deserved a gift. It was normally $150 at Costco which is a decent price but is $119 this weekend. Not sure how long in case anyone is interested : Sent from my SAMSUNG-SM-N900A using Tapatalk
cutestory Posted April 13, 2014 Report Posted April 13, 2014 (edited) Delete double post Edited April 13, 2014 by cutestory
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