What did everyone cook today?
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Jonathon hahaha now I have George Carlin AND Monty Python swimming around in my tiny brain
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PapaSop Now don’t get me wrong, that chicken & corn looks real good & you do have my mouth watering. What I would like to get ahold of though, is some of that Lennie’s, especially the Grapefruit Shandy or the Honey Weiss. I have not been able to get any Lennie’s down here since this Corona Business started, & it is Summer Time!
calldoctoday
Glad the brewery is only a few miles away. Had a Creamy Dark Lager before the Honey! -
calldoctoday
Glad the brewery is only a few miles away. Had a Creamy Dark Lager before the Honey!PapaSop Yes, I think I would have something going with them, especially in the Summer time. Good fishing up in Wisconsin too, although it has ben a while since I have been up that way. I sure do miss the Lennie’s down here this Summer.
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I have not tried their Dark Lager at all & never realized they had it. It sounds good though as my favorite in general is a nice creamy Porter.
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I have not tried their Dark Lager at all & never realized they had it. It sounds good though as my favorite in general is a nice creamy Porter.
calldoctoday it’s excellent.
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I don’t have any pics because, well, we ate it all. However, I was doing a “freezer audit” and came across a few boned-out chicken thighs I had left over from a recent batch of chicken sausage. Time for the Instant Pot!
Just season them in whatever manner turns you on (this was S&P, smoked paprika, zaat’ar, cumin), and fry them for a few minutes on each side using the sautée function. Take them out, pour in about a cup of liquid (I had some bird stock handy, but even water will do), put in the IP trivet, and put the thighs on the trivet. Pressure cook them on the poultry setting for 10 minutes. Allow a natural release for 5 minutes, and you’re bingo!
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I don’t have any pics because, well, we ate it all. However, I was doing a “freezer audit” and came across a few boned-out chicken thighs I had left over from a recent batch of chicken sausage. Time for the Instant Pot!
Just season them in whatever manner turns you on (this was S&P, smoked paprika, zaat’ar, cumin), and fry them for a few minutes on each side using the sautée function. Take them out, pour in about a cup of liquid (I had some bird stock handy, but even water will do), put in the IP trivet, and put the thighs on the trivet. Pressure cook them on the poultry setting for 10 minutes. Allow a natural release for 5 minutes, and you’re bingo!
TexLaw Yep, sometimes pics are difficult when the tribe is ravenous. BTW: There’s a definite place in the world for pressure cookers when appropriate. They deliver tenderness in a short period of time. Glad your result was outstanding.
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I did some sous vide pulled pork today for a going away party at work today.
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Cooking as i type this, 100 person attendance wedding tomorrow
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twilliams good luck. We just did one one those a little over a month ago. All worked out well, not much for leftovers. Busy day.
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Tex_77 said in What did everyone cook today?:
sous vide pulled pork today
what did you think of sous vide pulled pork, I’ve never done that. What kind of times and temperature did you use? Did you finish it in a smoker?
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Tex_77 said in What did everyone cook today?:
sous vide pulled pork today
what did you think of sous vide pulled pork, I’ve never done that. What kind of times and temperature did you use? Did you finish it in a smoker?
Chef 165 for 24 hours, then finished on smoker at 225 for about 3 hours or so.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 i thought sous vide was designed to save time? Is that not the case?
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Tex_77 I’m interested, did it have a bit sweeter element maintaining lower temperatures for that long?
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twilliams Well, sous vide to some saves time in the restaurants. In the home situation, it allows one to time the sit down time and coordinating all the side dishes to arrive at the same time. It’s basically, one less item to watch when you’re performing meal prep. Plus, in certain applications, it does create a better product to devour.
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Tex_77 I’m interested, did it have a bit sweeter element maintaining lower temperatures for that long?
Chef I would say yes, but probably depends more on the rub. No one has ever been able to tell it was sous vide vs being smoked the whole time.
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twilliams it is a longer cooking process, but its more of a sit it and forget it process, which allows you do to other things while it cooks.
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Made some fajitas tonight, used the fajita marinade and vacuum tumbled them in the Marinade Express Pro and it was excellent.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Made some fajitas tonight, used the fajita marinade and vacuum tumbled them in the Marinade Express Pro and it was excellent.
Tex_77 Looking good! Just need a few margaritas to make it perfect!
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Or a Ranch Water!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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