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

Originally Posted by nessmuck

Attachment 323580

Aftah a quick sear on a hot grill....I must say...they are the best chops I’ve had in a loooong time !

Just curious. Other than exploring another rabbit hole, is there a substantial enough difference to allow me to justify the cost of a vacuum sealer and sous vide unit to SWMBO?

PS - those look delicious.

Originally Posted by DZEC

Just curious. Other than exploring another rabbit hole, is there a substantial enough difference to allow me to justify the cost of a vacuum sealer and sous vide unit to SWMBO?

PS - those look delicious.

Yup.....many up sides to this style of cooking. No heating the house up when the AC is on...no smoke alarms going off....no pans to clean....you can’t ovah cook your meats......and they are tender ! Iam just a rookie ...but if OCD can chime in...he’s the expert..

Originally Posted by nessmuck

Yup.....many up sides to this style of cooking. No heating the house up when the AC is on...no smoke alarms going off....no pans to clean....you can’t ovah cook your meats......and they are tender ! Iam just a rookie ...but if OCD can chime in...he’s the expert..

Glad to see you on the dark side. Lol. To provide an opinion on DZECs question, I say yes it is worth it. First, the vacuum sealer is something I think every kitchen needs regardless of soups vide. And second, if you work through the capabilities of what soups vide can do for you, you’ll see it’s good for a lot of things. It’s great for steaks, chops, and any meat you don’t want to overcook. It’s also great for tough cuts that you want to tenderize. Root vegetables are the best cooked soups vide. Carrots cooked soups vide taste so much better. I use the vacuum seal bags to store things I intend to freeze like meatballs and sauce. Pour it in, let it freeze overnight, seal. Then when you want to reheat, drop the whole frozen bag into your souse vide circulator at 165 and let it go. It’s not always the best way took things. And it’s also something you need to be really smart with when it comes to food safety. You are creating the worlds best conditions for the spread of botulism on the planet. But it’s a great tool to have at your disposal.

While I haven't actually used the 'sous vide' method of cooking I have used the 'Theory' in reheating things.

I've found that by placing things like meats that have been already cooked and refrigerated then placed in a simple Ziploc bag and placed in the warm water in a pot that they come out excellent.

Microwaving tends to produce dry spots in things like meat but warming in plastic bags in the water doesn't and all comes out close to the way it was originally.

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My brother is a true Sous Vide aficionado. He has prepared a number of meals for me using this method and the results are very nice. The foods are cooked uniformly all the way thru and never overcooked. For steaks etc he will first use the Sous Vide then pan sear the meat. Works great!

Btw, I hate spellcheck. Soup vide?

Originally Posted by OCDshaver

Btw, I hate spellcheck. Soup vide?

Your lucky....you should see some of my spell checks.....could end up in jail...lol

It was supposed to be green cabbage, but Walmart Grocery didn't have any, so the shopper substituted iceberg lettuce. Never mind that I'd left all the substitution boxes unchecked; s/he probably didn't want me to go hungry... and did the same for zucchini, substituting cucumbers in their stead (don't even ask me about the watermelon chunks). Anyway, Walmart Grocery is good about using email to notify you about changed orders prior to delivery, so a quick call to Store #4441 and a pleasant conversation with Monique, and what was broken got fixed... red cabbage was certainly acceptable, as was organic zucchini (didn't I tell you to not ask me about the watermelon chunks?).

So, here's the pot (shy two portions):



The recipe called for Kielbasa, but I went with Chorizo... I figured that what with the red cabbage instead of green, a change in the sausage would be OK. I was right.

I never learn. No matter how many times I cook, I so often begin with a too-small pot and quickly find myself having to transfer the contents into one that's the right size. Today was no exception. It was supposed to be a "test" batch, so I took down a 3-quart pot and while the sliced sausage sauteed I prepped the two large onions, three celery stalks, three medium potatoes, and that red-head of cabbage. Ten minutes later and I was putting the veggies into the pot when... I ran out of space. Scheisse! OK, this wasn't my first rodeo; I took down the 6-quart pot, put it onto the large burner, added EVOO, then poured from the one into the other. I keep telling myself "Next time...", only "next time" ends-up being the same as "last time".

Anyway, a quart of chicken broth, an hour's cooking, seasonings, and it was done.

Nu, and the watermelon chunks? I ordered two 32oz containers, but they only had 16oz containers. So, what was the problem? That shopper only substituted two of them, instead of four. Again, Monique got it squared-away.

A toast: "To Good Eats!" (and my condolences to our members in California)

Grilled chicken with homemade tomato basil garlic sauce...sautéed spinach and shrooms ...tater

Curried Steel cut porridge with bacon.onion and collard greens.
Some like their quinoa ans some their Cous cous which is fine but, thank you Scotland and DB2 for the initial push,.......

I have done a mac-less cheese version that was out of this world.

Oats don't have to be sweet nor just breakfast.