What did everyone cook today?
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16hr sous vide eye round roast at 135. Came out good, but not great. Definitely tender, just wish I had gone lower on the temp. Better after adding some Au jus. Next time will set temp lower. Will be good for sandwiches. -
mrobisr Thank you, same here!
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16hr sous vide eye round roast at 135. Came out good, but not great. Definitely tender, just wish I had gone lower on the temp. Better after adding some Au jus. Next time will set temp lower. Will be good for sandwiches.Surg Perfecto!
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calldoctoday that is a great looking spread
gus4416 Thank you, I really appreciate it.
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calldoctoday Wow we are having seafood tonight too, but it won’t be looking that good, great looking plates.
mrobisr Wishing you the very best for yours too, I know it will be good & tasty & that is what counts!
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johnsbrewhouse I do jam on waffles a lot. This was pure maple with the fruit. I also put berrys and a little Christmas Jam inside of my waffle. I still make my own grape jelly, but I get Christmas Jam at a Mennonite store near where I deer hunt. I dont know if you have tried it, but I got hooked on it about 6 years ago.
GWG8541 I have made my own grape jelly, but I am the only one that ate it because it has less sugar. I have real maple syrup too, my relatives live in New Hampshire, New York and Vermont, so if someone comes to visit they bring a jug or two. I love pure maple, but the sugars go a long way with me. Hopefully with the antibiotics and killing off all the good bacteria in my small intestine, these problems will go away. They found I had an overgrowth of good bacteria’s causing mal-absorption and hydrogen sulfide and methane causing intestinal pain and dumping syndrome. We have no Amish or Mennonites close, the closest thing we have is the Hutterites they only have a couple of colonies in Washington, and are mostly in Montana.
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Did not go for the highest quality beef on this one, but we were extremely satisfied with the outcome & quality on this particular pick, especially these days at $3.99 pound for the beef & 2 apx. 4 oz tails for $5.99. You just do not get that very often, even if I could not produce the perfect looking tails. The taste was great though. Reverse Seared with Cherry this time. Margaret was very satisfied & I suppose, that is what counts.
calldoctoday Now that’s a meal!
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Did not go for the highest quality beef on this one, but we were extremely satisfied with the outcome & quality on this particular pick, especially these days at $3.99 pound for the beef & 2 apx. 4 oz tails for $5.99. You just do not get that very often, even if I could not produce the perfect looking tails. The taste was great though. Reverse Seared with Cherry this time. Margaret was very satisfied & I suppose, that is what counts.
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Did not go for the highest quality beef on this one, but we were extremely satisfied with the outcome & quality on this particular pick, especially these days at $3.99 pound for the beef & 2 apx. 4 oz tails for $5.99. You just do not get that very often, even if I could not produce the perfect looking tails. The taste was great though. Reverse Seared with Cherry this time. Margaret was very satisfied & I suppose, that is what counts.
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16hr sous vide eye round roast at 135. Came out good, but not great. Definitely tender, just wish I had gone lower on the temp. Better after adding some Au jus. Next time will set temp lower. Will be good for sandwiches.Surg I’m thinking a nice bun toasted and hot spicy mustard and that is a wonderful meal, it looks good and eye of round isn’t known for it tenderness and juiciness and you got both, so I’d call it successful.
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GWG8541 I like your friers with the old knob style. I have three of them that are the Emeril style, made by T-Fal & digital. They were nice when they worked, which was not for long. Then the whole digital element & control assembly went out & the cost to replace them with new parts, when we could even get them were as much as the whole friers. We have three of them that are basically brand new, but useless. I wonder if your type would fit just as well & the analog knob style likely much more reliable. I have gone back to deep frying in a cast iron dutch oven, but would at least like to give these away to my sons or someone, if I could find the replacement assemblies for a reasonable price. Hard to do these days.
calldoctoday I’m probably cursing my self, but I’ve had this one about 4 years now and its its still doing fine. Ill miss it when it dies.
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Did not go for the highest quality beef on this one, but we were extremely satisfied with the outcome & quality on this particular pick, especially these days at $3.99 pound for the beef & 2 apx. 4 oz tails for $5.99. You just do not get that very often, even if I could not produce the perfect looking tails. The taste was great though. Reverse Seared with Cherry this time. Margaret was very satisfied & I suppose, that is what counts.
calldoctoday wow, that looks like a great meal.
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GWG8541 I have made my own grape jelly, but I am the only one that ate it because it has less sugar. I have real maple syrup too, my relatives live in New Hampshire, New York and Vermont, so if someone comes to visit they bring a jug or two. I love pure maple, but the sugars go a long way with me. Hopefully with the antibiotics and killing off all the good bacteria in my small intestine, these problems will go away. They found I had an overgrowth of good bacteria’s causing mal-absorption and hydrogen sulfide and methane causing intestinal pain and dumping syndrome. We have no Amish or Mennonites close, the closest thing we have is the Hutterites they only have a couple of colonies in Washington, and are mostly in Montana.
johnsbrewhouse I’m glad they have figured out what is going on in the gut. I hope they can figure out how to get it under control. I may try to make Christmas jam some day, its just strawberrys and cranberries. I like a good home canned grape jelly though. It definitely wouldn’t hurt me to cut down on sugar, but these things would be some of the last to go.
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16hr sous vide eye round roast at 135. Came out good, but not great. Definitely tender, just wish I had gone lower on the temp. Better after adding some Au jus. Next time will set temp lower. Will be good for sandwiches.Surg looks good to me. I haven’t done a roast yet. I need to give it a shot.
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GWG8541 I have made my own grape jelly, but I am the only one that ate it because it has less sugar. I have real maple syrup too, my relatives live in New Hampshire, New York and Vermont, so if someone comes to visit they bring a jug or two. I love pure maple, but the sugars go a long way with me. Hopefully with the antibiotics and killing off all the good bacteria in my small intestine, these problems will go away. They found I had an overgrowth of good bacteria’s causing mal-absorption and hydrogen sulfide and methane causing intestinal pain and dumping syndrome. We have no Amish or Mennonites close, the closest thing we have is the Hutterites they only have a couple of colonies in Washington, and are mostly in Montana.
johnsbrewhouse Yes, I saw many of them when on assignment in Montana. They would load Walmart up on the weekends & they love ice cream. Pretty farms too. Hang in there. I like the lower sugar preserves & always use the lower sugar pectin as it helps to set better, without quite as much sugar. I still use more sugar than the lo sugar requirements, but not as much as normal. It tastes good when you get used to it.
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calldoctoday Now that’s a meal!
johnsbrewhouse Thank you, we could not eat it all in one setting, that’s for sure. Then the bones are going in the beef bone bag in the freezer. There will be bone both in our near future. Turkey, Pork, & beef. Gotta clean that freezer out.
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calldoctoday looks great!!!
Surg Thank you.
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calldoctoday That’s a feast!
glen Thank you, I really appreciate that.
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calldoctoday I’m probably cursing my self, but I’ve had this one about 4 years now and its its still doing fine. Ill miss it when it dies.
GWG8541 Stop, don’t jinx it. I’ll say it too for you so we can turn it around together.
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johnsbrewhouse Yes, I saw many of them when on assignment in Montana. They would load Walmart up on the weekends & they love ice cream. Pretty farms too. Hang in there. I like the lower sugar preserves & always use the lower sugar pectin as it helps to set better, without quite as much sugar. I still use more sugar than the lo sugar requirements, but not as much as normal. It tastes good when you get used to it.
calldoctoday They raise a lot of hogs. About 10 years back they tied them to a big e-coli outbreak out here with butchered hogs they were selling to small processors. Put one of them out of business because of the lawsuits. The state of Montana kind of protected them since they make big money for them.
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