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.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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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 that surf and turf brought a tear to my eye it’s so beautiful
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Gmoran looks like all; food groups are covered.
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I was at Sam’s Club last week and they had waffle makers on sale. I’ve always wanted one and pulled the trigger. I took it on an inaugural run this morning. I whipped up some homemade batter and added a side of bacon. I figured if I messed up the waffles on my first attempt, the bacon would make everything OK. After following the directions on the waffle maker, success! Bacon and waffles. Maybe chicken and waffles are in the future.
GWG8541 looks like waffle success
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Went for it with the biltong. Came out good. Don’t really have anything to compare it to though. I think the thinner cuts came out better.
“A smooth sea never made a skilled sailor.”
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Went for it with the biltong. Came out good. Don’t really have anything to compare it to though. I think the thinner cuts came out better.
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Went for it with the biltong. Came out good. Don’t really have anything to compare it to though. I think the thinner cuts came out better.
Surg I’ve done biltong and for snacking much prefer jerky. Probably because I also prefer the thinner thickness
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Went for it with the biltong. Came out good. Don’t really have anything to compare it to though. I think the thinner cuts came out better.
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Went for it with the biltong. Came out good. Don’t really have anything to compare it to though. I think the thinner cuts came out better.
Surg By the way, it does look good
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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 that looks absolutely delicious
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Went for it with the biltong. Came out good. Don’t really have anything to compare it to though. I think the thinner cuts came out better.
Surg your biltong and your roast both look really good
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Yesterdays projects with the wife helping to stuff the franks. Did 7lbs of all beef franks with hickory powder in the roaster (sous vide) and 10 lbs. of Landjaeger. All cooled and sealed now, got to hide the Landjaeger so that they last longer. I’ll leave the end cuts and leftovers from packing in the fridge for the grazers.
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Yesterdays projects with the wife helping to stuff the franks. Did 7lbs of all beef franks with hickory powder in the roaster (sous vide) and 10 lbs. of Landjaeger. All cooled and sealed now, got to hide the Landjaeger so that they last longer. I’ll leave the end cuts and leftovers from packing in the fridge for the grazers.
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Yesterdays projects with the wife helping to stuff the franks. Did 7lbs of all beef franks with hickory powder in the roaster (sous vide) and 10 lbs. of Landjaeger. All cooled and sealed now, got to hide the Landjaeger so that they last longer. I’ll leave the end cuts and leftovers from packing in the fridge for the grazers.
johnsbrewhouse they both look great. Congrats
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