What did everyone cook today?
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Made some store bought corned beef in the sous vide. Came out great. Used the meat rubbed with pickling spices and added 1/2 an onion sliced and a cup or so of beef broth to the bag. Then 175 for 12 hours. Definitely recommend trying. Sorry no pics this time around.
Surg The temp and time are the way to get it where you like it. But, always ice bath it and rest it in the fridge overnight. That way, it’s easier to let the slicer do its job. Enjoy it your way.
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Grimpuppy Great now I need a Rueben!
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Venison steak simmered in au jus, thickened to gravy and put over noodles
hey vegetarians, my food poops on your food!
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kyle when I make that out of canned beef I use two pint jars juice and all ,then after it is heated add cream of mushroom soup then a cup of sour cream it will have a thick creamy gravy add pepper to taste
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kyle A man after my heart that is my kind of eating there.
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Took my other corned beef and made Pastrami out of it. Beats walmart deli pastrami all day long!
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My polish sausage, hot smoked. Quick seared.
Marianski recipe, 32mm hog casings, frozen pork stock instead of water, 1.5x garlic. Served with Colman’s English mustard.Brussel sprouts, blanched then face fried in oil til crispy, tossed in balsamic vinegar/brown sugar/coriander-salt syrup.
Mac and cheese: Kraft, but reheated with Queso, cream, truffle salt, cayenne.
Cheery tomato salad with pickling cucumbers and sweet Maui onion with a vinaigrette.
… I was supposed to make Canadian bacon today, bought the loin, then got hungry.
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Took my other corned beef and made Pastrami out of it. Beats walmart deli pastrami all day long!
Grimpuppy nice pastrami! Bought a brisket today, but think I will use a cheap store bought corned beef for my first pastrami. I’m visiting my Dad next week, pastrami is his favorite, so he is taking me to his fav pastrami sandwich place. We were talking about all the recent pastrami threads here!
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Small batch of Tamales today. Had some filling in the freezer that needed to be used, so it was either tamales, pork tacos, or enchiladas. Tamales is the obvious choice for me. They won’t be around long if I don’t hide them from the human eating machine though, he’ll plow through them and leave me and the wife none.
johnsbrewhouse Oddly enough we order tamales (raja y queso) off Facebook Marketplace quite often and have them delivered hot on a Sunday morning. What a world we live in!
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Smoked chicken with homemade cheesy cornbread. Had a mixed vegetables to go with it.
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johnsbrewhouse Oddly enough we order tamales (raja y queso) off Facebook Marketplace quite often and have them delivered hot on a Sunday morning. What a world we live in!
Jamieson22 I could order mine, but the best ones come from across the mountains in Union Gap with is about a three hour drive one way for me. This time of year I might hit snow in the pass on the way over. We go over in the summer when we go to our property. It’s 80 miles closer and you don’t have to worry about snow, just fires.
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Smoked chicken with homemade cheesy cornbread. Had a mixed vegetables to go with it.
johnsbrewhouse I really need to learn how to make cornbread. Are you willing to share your recipe
hey vegetarians, my food poops on your food!
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Grimpuppy nice pastrami! Bought a brisket today, but think I will use a cheap store bought corned beef for my first pastrami. I’m visiting my Dad next week, pastrami is his favorite, so he is taking me to his fav pastrami sandwich place. We were talking about all the recent pastrami threads here!
Dave in AZ said in What did everyone cook today?:
Grimpuppy nice pastrami! Bought a brisket today, but think I will use a cheap store bought corned beef for my first pastrami. I’m visiting my Dad next week, pastrami is his favorite, so he is taking me to his fav pastrami sandwich place. We were talking about all the recent pastrami threads here!
That is what I used this time. After St. Pattys day, they marked down the pre-packaged corned beef flats to $1.99 pound. I grabbed a few of them for the freezer.
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My polish sausage, hot smoked. Quick seared.
Marianski recipe, 32mm hog casings, frozen pork stock instead of water, 1.5x garlic. Served with Colman’s English mustard.Brussel sprouts, blanched then face fried in oil til crispy, tossed in balsamic vinegar/brown sugar/coriander-salt syrup.
Mac and cheese: Kraft, but reheated with Queso, cream, truffle salt, cayenne.
Cheery tomato salad with pickling cucumbers and sweet Maui onion with a vinaigrette.
… I was supposed to make Canadian bacon today, bought the loin, then got hungry.
Dave in AZ Had some brussel sprouts done that way last night. Cant beat them! Everything looks great!
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Took my other corned beef and made Pastrami out of it. Beats walmart deli pastrami all day long!
-
johnsbrewhouse I really need to learn how to make cornbread. Are you willing to share your recipe
kyle hands down this is the best recipe I have ever made.
Ingredients
• 6 tablespoons melted, plus butter for baking dish unsalted butter
• 1 cup cornmeal
• 3/4 cup all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 6 tbsp sugar
• 2 large lightly beaten eggs
• 1 1/2 cups buttermilk
Directions
Preheat the oven to 425º. Lightly grease an 8-inch baking dish.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda and salt.
In a separate bowl, mix together the eggs, buttermilk and butter. Pour the buttermilk mixture into
the cornmeal mixture and fold together until there are no dry spots (the batter will still be
lumpy). Pour the batter into the prepared baking dish.
Bake until the top is golden brown and tester inserted into the middle of the corn bread comes
out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10
minutes before serving -
My polish sausage, hot smoked. Quick seared.
Marianski recipe, 32mm hog casings, frozen pork stock instead of water, 1.5x garlic. Served with Colman’s English mustard.Brussel sprouts, blanched then face fried in oil til crispy, tossed in balsamic vinegar/brown sugar/coriander-salt syrup.
Mac and cheese: Kraft, but reheated with Queso, cream, truffle salt, cayenne.
Cheery tomato salad with pickling cucumbers and sweet Maui onion with a vinaigrette.
… I was supposed to make Canadian bacon today, bought the loin, then got hungry.
Dave in AZ That looks very good.
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johnsbrewhouse I really need to learn how to make cornbread. Are you willing to share your recipe
kyle My opinion, but if have a cast iron 8x8 or 9x13 for your cornbread it will consistently turn out perfect every time and a more even color. If not steel or aluminum makes a good product too.
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