grawk Posted December 31, 2015 Report Share Posted December 31, 2015 potato/lentil/chick pea curry for tonight 2 Quote Link to comment Share on other sites More sharing options...
naamanf Posted December 31, 2015 Report Share Posted December 31, 2015 6 hours ago, Voltron said: I think it's going to be overdone by late January! Brisket Fairies are required by Brisket Fairy code to stay current on brisket cooking. Brisket. 1 Quote Link to comment Share on other sites More sharing options...
shellylh Posted December 31, 2015 Report Share Posted December 31, 2015 I haven't gotten a notification that my brisket has arrived... Quote Link to comment Share on other sites More sharing options...
naamanf Posted December 31, 2015 Report Share Posted December 31, 2015 Should be done by the time you get here. 3 Quote Link to comment Share on other sites More sharing options...
n_maher Posted December 31, 2015 Report Share 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 Link to comment Share on other sites More sharing options...
naamanf Posted December 31, 2015 Report Share Posted December 31, 2015 Yum. I'm about to make buffalo chicken dip to add to our unquestionably unhealthy appetizers. 2 Quote Link to comment Share on other sites More sharing options...
n_maher Posted January 1, 2016 Report Share Posted January 1, 2016 It was good. 1 Quote Link to comment Share on other sites More sharing options...
naamanf Posted January 1, 2016 Report Share Posted January 1, 2016 9 Quote Link to comment Share on other sites More sharing options...
Voltron Posted January 1, 2016 Report Share Posted January 1, 2016 Dayum. 1 Quote Link to comment Share on other sites More sharing options...
shellylh Posted January 1, 2016 Report Share Posted January 1, 2016 <mouth waters> Quote Link to comment Share on other sites More sharing options...
naamanf Posted January 1, 2016 Report Share Posted January 1, 2016 Apparently I have been promoted. 10 Quote Link to comment Share on other sites More sharing options...
shellylh Posted January 1, 2016 Report Share Posted January 1, 2016 Tim would be proud. The rights need to be much tighter though. 1 Quote Link to comment Share on other sites More sharing options...
cetoole Posted January 2, 2016 Report Share 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 Link to comment Share on other sites More sharing options...
Grahame Posted January 2, 2016 Report Share Posted January 2, 2016 Your android replica needs work, Colin 3 Quote Link to comment Share on other sites More sharing options...
cetoole Posted January 5, 2016 Report Share Posted January 5, 2016 Finished the belly today and took it in to work. 8 Quote Link to comment Share on other sites More sharing options...
Voltron Posted January 5, 2016 Report Share Posted January 5, 2016 That fried belly looks incredible. Quote Link to comment Share on other sites More sharing options...
MexicanDragon Posted January 12, 2016 Report Share 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 Link to comment Share on other sites More sharing options...
Sherwood Posted January 12, 2016 Report Share Posted January 12, 2016 Group poll. Which sous vide machine should I get? Is the Anova still well liked? Quote Link to comment Share on other sites More sharing options...
grawk Posted January 12, 2016 Report Share Posted January 12, 2016 I'm still happy with mine Quote Link to comment Share on other sites More sharing options...
naamanf Posted January 12, 2016 Report Share Posted January 12, 2016 I like mine as well Quote Link to comment Share on other sites More sharing options...
Grahame Posted January 12, 2016 Report Share Posted January 12, 2016 +1 Quote Link to comment Share on other sites More sharing options...
Sherwood Posted January 13, 2016 Report Share Posted January 13, 2016 Well that's that, then. Just bought an Anova. Enough to get started with ziploc freezer bags, you think? Quote Link to comment Share on other sites More sharing options...
MexicanDragon Posted January 13, 2016 Report Share Posted January 13, 2016 Anyone have thoughts on this one?https://www.chefsteps.com/joule **BRENT** Quote Link to comment Share on other sites More sharing options...
Grahame Posted January 13, 2016 Report Share Posted January 13, 2016 (edited) 28 minutes ago, Sherwood said: Well that's that, then. Just bought an Anova. Enough to get started with ziploc freezer bags, you think? 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 Link to comment Share on other sites More sharing options...
grawk Posted January 14, 2016 Report Share Posted January 14, 2016 local farm lamb chili 1 Quote Link to comment Share on other sites More sharing options...
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