What did everyone cook today?
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processhead The “Boss” is trying to keep you healthy with that seafood. Just give her a hug and a smile. That will go a long way. BTW: I liked the looks of the whole combo.
zbigjeff said in What did everyone cook today?:
processhead The “Boss” is trying to keep you healthy with that seafood. Just give her a hug and a smile. That will go a long way. BTW: I liked the looks of the whole combo.
Yeah, agree. She knows the difference between what I like and what I need. Just don’t tell her I sneaked that extra piece of carrot cake! Or is carrot cake a vegetable?
Paul
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zbigjeff said in What did everyone cook today?:
processhead The “Boss” is trying to keep you healthy with that seafood. Just give her a hug and a smile. That will go a long way. BTW: I liked the looks of the whole combo.
Yeah, agree. She knows the difference between what I like and what I need. Just don’t tell her I sneaked that extra piece of carrot cake! Or is carrot cake a vegetable?
processhead Re: Extra piece of carrot cake. Duh! She already knows. I can see her sideways look from here. But, I do agree with you that you’re a good boy for eating your veggies.
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zbigjeff said in What did everyone cook today?:
processhead The “Boss” is trying to keep you healthy with that seafood. Just give her a hug and a smile. That will go a long way. BTW: I liked the looks of the whole combo.
Yeah, agree. She knows the difference between what I like and what I need. Just don’t tell her I sneaked that extra piece of carrot cake! Or is carrot cake a vegetable?
processhead carrots are a plant, hence the equivalent of broccoli. In fact, the flour and sugar are both plants so you had a triple helping of broccoli, eggs are dairy, so in essence you had a very well balanced diet.
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Paul
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processhead I can see the slowly shaking head from the boss. That’s why we are here.
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Chicken thighs marinated in buttermilk then seasoned, stuffed with asparagus and sous vide at 165 for 2 hours, the seared in a cast iron skillet… yumm!!!
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Chicken thighs marinated in buttermilk then seasoned, stuffed with asparagus and sous vide at 165 for 2 hours, the seared in a cast iron skillet… yumm!!!
RJ Adventures I’m still playing with the cooking temp of chicken in sous vide(stuffed or not). Right now, I like 150 for 1-2 hours. Then, finishing them in a skillet. Glad yours worked at 165.
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
Joe Hell Schtuff happens.
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Chicken thighs marinated in buttermilk then seasoned, stuffed with asparagus and sous vide at 165 for 2 hours, the seared in a cast iron skillet… yumm!!!
RJ Adventures
Yeah Man - I love the sous vide. Great job! -
Joe Hell
Yup, that’s bad luck -
zbigjeff they were delicious! Next time I may try cooking lower temp and buying some chicken on the run and give a nice fry after…
RJ Adventures Frying is another good method to impart taste into the dish and finish it. Yep, there’s always more than one way to accomplish the tasty end.
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Cooked steak on the PK 360 last night.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 Looks darn good . What cut is that, and never heard of could. Never heard of Couole steak?
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Tex_77 those look great!
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Tex_77 Looks darn good . What cut is that, and never heard of could. Never heard of Couole steak?
JoeB ribeye
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Couole steak = Ribeye steak when auto-suggest does your spelling. lol
Paul
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Couole steak = Ribeye steak when auto-suggest does your spelling. lol
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