What did everyone cook today?
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Tex_77 Damned that looks good!
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calldoctoday here is the link to the Bratwurst and Potato soup that I made, I wouldn’t classify it as a potato soup due to the amount of cabbage involved which I cut back when I made it.
Tex_77 I did not get the link, but it sure sounds interesting. I have never tried cabbage in mine, mainly just the normal bacon (with the tex77 inspired apple chicken brats this time) potatoes, celery, carrots, red bell peppers, vegetable stock, spices, butter of course & cream.
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Tex_77 I did not get the link, but it sure sounds interesting. I have never tried cabbage in mine, mainly just the normal bacon (with the tex77 inspired apple chicken brats this time) potatoes, celery, carrots, red bell peppers, vegetable stock, spices, butter of course & cream.
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Tex_77 I did not get the link, but it sure sounds interesting. I have never tried cabbage in mine, mainly just the normal bacon (with the tex77 inspired apple chicken brats this time) potatoes, celery, carrots, red bell peppers, vegetable stock, spices, butter of course & cream.
I cannot take the credit for this, it was something my lovely wife did for me for Valentines day… Black Peppered Bacon roses.
“You never really die until you end up on the wall at a Cracker Barrel”
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I cannot take the credit for this, it was something my lovely wife did for me for Valentines day… Black Peppered Bacon roses.
GWG8541 Your kept man MARINE
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JoeB Heck yeah. She knows the way to my heart. And stomach!
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GWG8541 said in What did everyone cook today?:
JoeB Heck yeah. She knows the way to my heart. And stomach!
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GWG8541 said in What did everyone cook today?:
JoeB Heck yeah. She knows the way to my heart. And stomach!
JoeB what more could a man ask for
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Well here’s what I cooked for my better half! Salad, sous vide ribeye finished on stove, baked potatoe and asparagus.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Well here’s what I cooked for my better half! Salad, sous vide ribeye finished on stove, baked potatoe and asparagus.
Porterhouse hickory smoked reversed sear, cast iron roasted yukon gold roasted rosemary potatoes, parmesan crusted roasted asparagus, sauteed onions and sauteed portabella mushrooms.
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Porterhouse hickory smoked reversed sear, cast iron roasted yukon gold roasted rosemary potatoes, parmesan crusted roasted asparagus, sauteed onions and sauteed portabella mushrooms.
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Well here’s what I cooked for my better half! Salad, sous vide ribeye finished on stove, baked potatoe and asparagus.
Tex_77 That looks awesome
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Tex_77 That sauce was done to a perfect color. Now, that’s some good lookin’ comfort food.
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Well here’s what I cooked for my better half! Salad, sous vide ribeye finished on stove, baked potatoe and asparagus.
Tex_77 looks like a nice sear on those ribeyes, just might be my favorite cut of beef. Asparagus always goes good with beef and reminds us spring is coming.
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I cannot take the credit for this, it was something my lovely wife did for me for Valentines day… Black Peppered Bacon roses.
GWG8541 That’s some wife.
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calldoctoday http://www.jfolse.com/recipes/soups/meat13.htm
Here’s the link
Tex_77 Thanks for the link and have made many diff stews. But, never that one. Thinking that would be a great smell tomorrow while watching the snow blow around.
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Used the sous vide for the first time today. I broke it in with some boneless skinless chicken breast and polished them off on the grill. They were great. They were juicy, but had a nice grill mark on them. Thanks to everyone for the recommendations on this site.
GWG8541 Welcome to the world of sous vide. Many looked crossed eyed at me when creating a number of dishes done that way. The outcome was them investing in purchasing sous vide machines (right now about 10 different families). Four of them now use that process when they take to their boat trips in addition to the home world. Yay for you and keep on testing the “waters”.
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GWG8541 Welcome to the world of sous vide. Many looked crossed eyed at me when creating a number of dishes done that way. The outcome was them investing in purchasing sous vide machines (right now about 10 different families). Four of them now use that process when they take to their boat trips in addition to the home world. Yay for you and keep on testing the “waters”.
GWG8541 Here’s my last sous vide dish. Sirloin steak tenderized with a Jaccard. Seasoned with Za’atar (middle eastern seasoning blend) and sous vide at 128. Then, browned in a cast iron skillet with a light coating of mayo (nice trick) and very tender. Served with creamed mixed veggies.
![20210220_183551[1].jpg](/assets/uploads/files/1613928539176-20210220_183551-1-resized.jpg)
![20210220_184552[1].jpg](/assets/uploads/files/1613928589496-20210220_184552-1-resized.jpg)
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25# of Dixie style breakfast links, in 21mm collagen casings. Ground using a Waltons #32 grinder, and stuffed with a Walton’s 11# stuffer.
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You must have the patience of a saint to work with 22mm sheep casings. Patience: the capacity to accept or tolerate delay, trouble, or suffering without getting angry or upset.
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