grawk Posted December 31, 2015 Report Posted December 31, 2015 potato/lentil/chick pea curry for tonight 2 Quote
naamanf Posted December 31, 2015 Report Posted December 31, 2015 On 12/31/2015 at 8:15 AM, Voltron said: I think it's going to be overdone by late January! Expand Brisket Fairies are required by Brisket Fairy code to stay current on brisket cooking. Brisket. 1 Quote
shellylh Posted December 31, 2015 Report Posted December 31, 2015 I haven't gotten a notification that my brisket has arrived... Quote
naamanf Posted December 31, 2015 Report Posted December 31, 2015 Should be done by the time you get here. 3 Quote
n_maher Posted December 31, 2015 Report Posted December 31, 2015 The first of many questionably healthy appetizers for tonight. The Cheesy Buffalo Chicken Round. Sent from my iPhone using Tapatalk 3 Quote
naamanf Posted December 31, 2015 Report Posted December 31, 2015 Yum. I'm about to make buffalo chicken dip to add to our unquestionably unhealthy appetizers. 2 Quote
naamanf Posted January 1, 2016 Report Posted January 1, 2016 Apparently I have been promoted. 10 Quote
shellylh Posted January 1, 2016 Report Posted January 1, 2016 Tim would be proud. The rights need to be much tighter though. 1 Quote
cetoole Posted January 2, 2016 Report Posted January 2, 2016 (edited) I had rough plans to make this porchetta recipe for a while now with some friends, and this new years we did it. Full album http://imgur.com/a/EMjWJ Yes Jeff I am a goofy bastard. Edited January 2, 2016 by cetoole 6 Quote
Grahame Posted January 2, 2016 Report Posted January 2, 2016 Your android replica needs work, Colin 3 Quote
cetoole Posted January 5, 2016 Report Posted January 5, 2016 Finished the belly today and took it in to work. 8 Quote
Voltron Posted January 5, 2016 Report Posted January 5, 2016 That fried belly looks incredible. Quote
MexicanDragon Posted January 12, 2016 Report Posted January 12, 2016 Publix had chicken breasts for 2.20$/lb. I bought a lot, so blackened chicken cooked in cast iron. Not too shabby. **BRENT** 3 Quote
Sherwood Posted January 12, 2016 Report Posted January 12, 2016 Group poll. Which sous vide machine should I get? Is the Anova still well liked? Quote
Sherwood Posted January 13, 2016 Report Posted January 13, 2016 Well that's that, then. Just bought an Anova. Enough to get started with ziploc freezer bags, you think? Quote
MexicanDragon Posted January 13, 2016 Report Posted January 13, 2016 Anyone have thoughts on this one?https://www.chefsteps.com/joule **BRENT** Quote
Grahame Posted January 13, 2016 Report Posted January 13, 2016 (edited) On 1/13/2016 at 6:06 PM, Sherwood said: Well that's that, then. Just bought an Anova. Enough to get started with ziploc freezer bags, you think? Expand Yes, That's how I started. Use the submersion / displacement approach to get the air out of the bags. Hints / links below https://www.chefsteps.com/activities/simple-sous-vide-packaging http://www.sousvidelife.com/cooking-sous-vide-without-a-vacuum-sealer http://www.modernistcookingmadeeasy.com/info/modernist-cooking-blog/more/how-to-use-ziploc-bags-for-sous-vide http://anovaculinary.com/video-get-air-normal-plastic-bag/ (sorry for the portrait video, but ...) Edit: And welcome to the brotherhood Edited January 13, 2016 by Grahame Quote
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