Thread: just wanted to share tonight's dinner with you guys..

Originally Posted by str8fencer

After careful research, I went for the Sous Vide Supreme. True, there are many manufacturers out there these days, and many are plainly sub-par. One test reported one of the cookers to be a full 20 degrees celsius off the set temperature. Not only might that ruin the meal, it might also provide a proper food poisoning. I have read a test on Sous Vide Supreme (by heston blumenthal), it stayed within .1 C of the set temperature in a test running for 98 hours straight. Having a small kitchen with limited space, I still decided to go for a bench top model. Runners up were the Sansaire, Nomiku or Anova immersion circulators, but afaik none of those are for sale in my country, so I researched no further. And I've used the demi model for a couple of years, and was happy with it.

I've had the SousVide Supreme for a few years now. Its an excellent choice. Its the one I use most as it sits permanently on my counter top. Try out a 72 hour short rib or something similar. Its a revelation in what is possible with sous vide. Good stuff.

First thing I did when I first got mine was a 72h beef brisket. It could be eaten with a spoon.

Spaghetti alla Carbonara. Yum!

Thank my Mom, my favourite dish is waiting for me
Green Kale stew with lots of green Kale (the first fresh this year, stored for a day in the refrigerator because we didnt had frost until today), Potatoes, Meat, Ham and Mettwurst
http://https://en.wikipedia.org/wiki/Mettwurst

Evening gents.
Family early Christmas annual Beef on a bun dinner at my place tonight.

The main attraction, while it rested before carving. 12 lb grass fed Angus Beef Sirloin Roast.

And a quick shot while we were setting up the table, buffet style. Also served a nice salmon fillet in lemon butter for the few who are non beefatarian. My moms famous coleslaw with celery seed, fresh tossed salad with a balsamic reduction. Pasta salad, horseradish aioli, as well as mayo/radish sauce for the buns.
Washed t down with an Orange/Chocolate cake my mom concocted that tasted just like a Terry's Chocolate Orange and slabs of shortbread.
A lovely Canadian Whiskey with maple liquor warmed everyone up after dinner and it was a 6 hr get together by the time folks headed out.
Great time, and what the season is all about. Family, food, and festive get togethers.
Cheers.

Dang Mike. All I had tonight was half a large pizza.. I'm envious to say the least. Hope you enjoyed it looks.

Originally Posted by MikeB52

Evening gents.
Family early Christmas annual Beef on a bun dinner at my place tonight.

The main attraction, while it rested before carving. 12 lb grass fed Angus Beef Sirloin Roast.

And a quick shot while we were setting up the table, buffet style. Also served a nice salmon fillet in lemon butter for the few who are non beefatarian. My moms famous coleslaw with celery seed, fresh tossed salad with a balsamic reduction. Pasta salad, horseradish aioli, as well as mayo/radish sauce for the buns.
Washed t down with an Orange/Chocolate cake my mom concocted that tasted just like a Terry's Chocolate Orange and slabs of shortbread.
A lovely Canadian Whiskey with maple liquor warmed everyone up after dinner and it was a 6 hr get together by the time folks headed out.
Great time, and what the season is all about. Family, food, and festive get togethers.
Cheers.

That's wonderful.

Originally Posted by S0LITARYS0LDIER

Dang Mike. All I had tonight was half a large pizza.. I'm envious to say the least. Hope you enjoyed it looks.

Thanks Scott, and OCD.

My Dad did this meal every year for the family, and when he went ahead I took over the tradition.
Try to make him proud every year, and toast him at dinner.
The bark on this one was awesome! My local Butcher gets what I am looking for every year and it turned out superb. That top shot was after resting, you can see very little juice in the tray, and yet it was still nice and pink throughout. I get the BBQ up to it's highest temp, nearly 600 on a mild day like today was, and lay it fat down, right on the grill for 7 minutes, flip it just as the fat starts to get translucent and flame up.
After 4 minutes I shut off the middle burner and drop everything down to 300 indirect till the core hits 125.
The resting for 30+- minutes before carving is key allows the juices to flow out, then pull back in. If you've ever carved a runny roast, try next time to give er a rest under foil, shiny side in, with a clean dish towel or two draped over that for a while. Works every time, plus the temp continues to rise slightly as it rests.
Cheers

Originally Posted by MikeB52

Thanks Scott, and OCD.

My Dad did this meal every year for the family, and when he went ahead I took over the tradition.
Try to make him proud every year, and toast him at dinner.
The bark on this one was awesome! My local Butcher gets what I am looking for every year and it turned out superb. That top shot was after resting, you can see very little juice in the tray, and yet it was still nice and pink throughout. I get the BBQ up to it's highest temp, nearly 600 on a mild day like today was, and lay it fat down, right on the grill for 7 minutes, flip it just as the fat starts to get translucent and flame up.
After 4 minutes I shut off the middle burner and drop everything down to 300 indirect till the core hits 125.
The resting for 30+- minutes before carving is key allows the juices to flow out, then pull back in. If you've ever carved a runny roast, try next time to give er a rest under foil, shiny side in, with a clean dish towel or two draped over that for a while. Works every time, plus the temp continues to rise slightly as it rests.
Cheers

You're very fortunate to have a tradition that involves good food. I'm somewhat active on this thread and it might be assumed that my holidays involve a nice meal. But that could not be further from the truth. I'm sure you did you father proud. A big plate of rosy red beef is always a welcome sight.

Most of the fare I see on this thread looks both healthier, and more elegantly presented than my posts. Different, more exotic, savoury combinations than I make. I'm a caveman and comfortable in that.
Were it not for these half dozen or so yearly feast-ive traditions spread throughout the calendar I'd live on pasta and Campbell's chunky soup all year!. So I do try to do it up right when we celebrate.